Classic Summer Peach Pie

I was elbow-deep in peaches one August afternoon when I realized I'd bought way too many at the farmers market. They were so ripe the skins slipped off with barely a nudge, and the whole kitchen smelled like summer condensed into one sticky moment. I hadn't made pie in years, but something about the smell pulled me straight to the flour bin. That first slice, with its amber filling spilling onto the plate, made me wonder why I'd ever stopped.

The first time I brought this to a backyard dinner, I watched my friend's dad eat two slices standing up by the counter, fork in hand, not saying a word. His wife told me later he never eats dessert. I've been making it for their family every summer since, and he always shows up with an empty container from last year, just in case there's extra.

Ingredients

• All-purpose flour: The backbone of the crust, and using cold butter with it creates those flaky layers you can actually see when you break the edge.
• Unsalted butter, cold and cubed: Keep it in the freezer for 10 minutes before you start, it makes cutting it into the flour so much easier and the crust turns out better.
• Ice water: Add it slowly, you might not need all of it, and too much makes the dough sticky and hard to roll.
• Ripe peaches, peeled and sliced: The riper they are, the more juice they release, which is exactly what you want pooling under that crust.
• Granulated sugar: It pulls out the peach juices and sweetens without masking the fruit, I learned not to reduce it after one too-tart pie.
• Cornstarch: This is what saves the filling from being soup, don't skip it or swap it for flour.
• Lemon juice: Just enough to brighten the peaches without making them taste like lemonade.
• Cinnamon and nutmeg: A small amount adds warmth without turning it into a spice cake, I once added too much and regretted it immediately.
• Vanilla extract: It deepens everything quietly, like it's working behind the scenes.
• Egg for wash: Brushing it on the crust gives you that burnished gold color that makes people lean in before they even taste it.
• Coarse sugar: Optional, but it adds a sweet crunch on top that I've come to expect now.

Instructions

Make the dough:

Whisk the flour, sugar, and salt in a big bowl, then work the cold butter in with your fingers or a pastry blender until it looks like rough sand with some pea-sized bits still visible. Drizzle in ice water a tablespoon at a time, stirring gently until the dough just holds together when you press it, then divide it in half, pat into discs, wrap them up, and let them chill for at least an hour.

Prepare the peaches:

Toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl, then let them sit for 10 minutes while the sugar pulls out the juices. You'll see a syrup start to form at the bottom, and that's exactly what you want.

Roll and assemble:

Roll out one disc of dough on a floured counter until it's big enough to line your pie dish with some overhang, then ease it in without stretching and trim the edges. Pour the peach mixture into the crust, spreading it evenly so every slice gets fruit.

Top and seal:

Roll out the second disc, drape it over the filling, and trim the edges so you have about an inch of overhang, then fold the top crust under the bottom edge and crimp it with your fingers or a fork. Cut a few slits in the center or weave a lattice if you're feeling ambitious, it lets steam escape and looks impressive.

Bake until golden:

Brush the top with beaten egg, scatter coarse sugar over it if you like, and slide it into a 400°F oven for about 50 minutes, checking halfway to cover the edges with foil if they're browning too fast. You'll know it's done when the crust is deep gold and you can see the filling bubbling up through the vents, thick and glossy.

Cool completely:

Let the pie cool on a wire rack for at least two hours, even though it smells unbearable and you'll want to cut into it. If you slice it too early, the filling runs all over the plate, which still tastes good but looks like a mess.

Pin It

There's a moment when you pull this out of the oven and set it on the counter, still crackling and hissing, and everyone in the house stops what they're doing and drifts into the kitchen without a word. It's not just hunger, it's something older than that. I've seen it happen every single time, and it never stops feeling like a small miracle.

How to Peel Peaches Easily

Drop the peaches into boiling water for about 30 seconds, then fish them out and plunge them straight into ice water. The skins will slip off like they were never attached, and your hands stay clean. I used to struggle with a vegetable peeler until someone showed me this trick at a canning party, and now I'll never go back.

Storing and Reheating

The pie keeps at room temperature for a day, covered loosely with foil, but after that it needs to go in the fridge where it'll last another three days. I like to reheat slices in a 350°F oven for about 10 minutes, it brings back some of that just-baked texture and warms the filling without making it molten. Cold pie straight from the fridge for breakfast is also not something I'll apologize for.

Variations and Substitutions

If you can't find ripe peaches, frozen ones work beautifully, just thaw and drain them first so you're not adding extra water to the filling. A mix of yellow and white peaches gives you more depth, and a handful of blueberries or raspberries tossed in with the peaches turns it into something a little more interesting without losing the original idea.

• Swap half the peaches for nectarines if you want a slightly firmer bite and don't feel like peeling.
• Use store-bought crust if you're short on time, I've done it and no one noticed.
• Add a tablespoon of bourbon to the filling for a warm, subtle buzz that makes people ask what's different.

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This pie has a way of turning an ordinary evening into something you'll remember, the kind of thing people bring up months later when they're trying to convince you to make it again. I hope it does the same for you.

Recipe FAQs

→ How do I make the crust flaky?

Use cold butter and handle the dough minimally to maintain cold pockets of fat, which create flakiness during baking.

→ Can I use canned peaches instead of fresh?

Fresh peaches provide better texture and flavor, but canned peaches can be used if drained and adjusted for sweetness.

→ How to prevent the crust edges from browning too fast?

Cover the edges with foil halfway through baking to avoid over-browning while the filling cooks through.

→ What spices complement the peach filling?

Cinnamon and nutmeg add warmth and depth, enhancing the natural sweetness of the peaches.

→ How long should the pie cool before serving?

Allow at least 2 hours on a wire rack for the filling to set properly, ensuring clean slices.