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Classic American Peach Pie Recipe

American · Dessert · 80 min total

A classic American dessert featuring juicy peaches in a flaky, buttery crust. This recipe uses fresh peaches for a bright, summery flavor.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water
• 6 cups fresh peaches, peeled and sliced (about 6-7 medium peaches)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until dough holds together when pressed. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate at least 1 hour.
2. Preheat oven to 425°F (220°C). Place a baking sheet on the bottom rack to catch drips.
3. Make the filling: In a large bowl, combine sliced peaches, 3/4 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Let stand 15 minutes.
4. Roll out one dough disk on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge. Pour filling into crust and dot with butter pieces.
5. Roll out second dough disk to a 12-inch circle. Cut into 1/2-inch strips for lattice top, or place whole and cut vents. Weave lattice or place top crust. Trim and crimp edges. Brush with beaten egg and sprinkle with coarse sugar.
6. Bake at 425°F for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake 30-35 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
7. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• For best flavor, use ripe but firm peaches.
• If using frozen peaches, do not thaw; increase cornstarch to 1/3 cup.
• Store leftover pie covered at room temperature for up to 2 days.
• Serve warm with vanilla ice cream.

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