Peach Pie Recipe

Name: Peach Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: one 9-inch pie
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 cup (2 sticks) cold unsalted butter, cubed; 6-8 tablespoons ice water; 6 cups sliced fresh peaches (about 6-8 medium peaches); ¾ cup granulated sugar; ¼ cup cornstarch; 1 tablespoon lemon juice; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (for sprinkling)

American · Dessert · 80 min total

Peach Pie recipe videos

A classic summer dessert featuring juicy peaches in a flaky, buttery crust. This recipe uses fresh peaches and a simple lattice top for a beautiful presentation.

30
min prep

50
min cook

8
servings

420
kcal/serving

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cubed
6-8 tablespoons ice water
6 cups sliced fresh peaches (about 6-8 medium peaches)
¾ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Instructions

In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring until dough holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
In a large bowl, combine sliced peaches, ¾ cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Let stand for 15 minutes.
Preheat oven to 425°F (220°C). On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang.
Pour peach filling into the crust. Dot with 1 tablespoon butter pieces.
Roll out second dough disc into a 12-inch circle. Cut into 10-12 strips (about 1 inch wide). Arrange strips in a lattice pattern over the filling. Trim strips and crimp edges with the bottom crust.
Brush lattice and edges with beaten egg. Sprinkle with coarse sugar.
Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for 35-40 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
Cool on a wire rack for at least 2 hours before slicing.

Tips

For extra flavor, add 1/2 teaspoon almond extract to the filling.
To prevent a soggy bottom crust, place a baking sheet on the lower rack to catch drips and help crisp the bottom.
Store leftover pie covered at room temperature for up to 2 days.

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