Description
Indulge in the taste of summer with this Best Peach Pie Recipe. A buttery, flaky crust filled with juicy fresh peaches and warm spices, this homemade pie is a true delight.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
For the Filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small cubes
For Assembly:
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mix until dough forms. Chill, then divide and roll out.
- Make the Filling: Combine peaches, sugars, cornstarch, lemon juice, zest, spices, and salt. Fill the crust with the peach mixture and dot with butter.
- Assemble and Bake: Cover the pie with the second crust, vent, brush with egg wash, and sprinkle with sugar. Bake until golden and bubbling. Cool before serving.
Notes
- For a rustic look, try a lattice crust instead of a full top crust.
- If using frozen peaches, thaw and drain well before use.
- This pie pairs well with vanilla ice cream or lightly sweetened whipped cream.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
