Classic Summer Peach Pie (Printable)

Golden flaky crust filled with juicy peaches, ideal for a warm summer indulgence.

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling)

# Step-by-Step Guide:

01 - Whisk flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender or fingers until coarse crumbs form. Gradually add ice water one tablespoon at a time until dough just holds. Divide in half, shape into discs, wrap in plastic, refrigerate at least 1 hour.
02 - In a large bowl, toss peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Let rest for 10 minutes.
03 - Heat oven to 400°F (200°C).
04 - On floured surface, roll one dough disc to fit a 9-inch pie dish. Transfer and trim excess dough.
05 - Pour peach filling into crust and spread evenly.
06 - Roll second disc, place over filling, trim, seal, and crimp edges. Cut slits or create lattice for steam release.
07 - Brush top crust with beaten egg and optionally sprinkle coarse sugar.
08 - Bake 50 minutes until crust is golden brown and filling bubbles. Cover edges with foil if they brown too quickly.
09 - Cool on wire rack at least 2 hours to allow filling to set.

# Expert Tips:

01 -
  • The filling thickens just right without turning gummy or watery, something that took me three tries to figure out.
  • The crust shatters under your fork in that perfect way that makes you close your eyes for a second.
  • It tastes like August even in the middle of February if you use frozen peaches.
02 -
  • Cold butter is the secret to flaky crust, if it softens before you get it into the oven, the layers won't form and you'll end up with something dense.
  • Don't skip the resting time for the filling, those 10 minutes let the cornstarch dissolve and the sugar start working on the peaches.
  • Cover the edges with foil halfway through baking or they'll burn before the center is done, I learned this the hard way twice.
03 -
  • Freeze the rolled-out bottom crust in the pie dish for 15 minutes before adding the filling, it helps prevent a soggy bottom.
  • Brush the bottom crust with a thin layer of beaten egg white before adding the peaches, it creates a seal that keeps things crisp.
  • If the filling looks too loose after mixing, add an extra tablespoon of cornstarch, better to be safe than sorry when it's bubbling in the oven.
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