Classic Sweet Peach Pie

I was standing at the farmers market one August morning when the vendor handed me a peach still warm from the sun. One bite and juice ran down my wrist, the fruit so ripe it practically melted. I bought a whole basket without thinking twice. That afternoon, my kitchen smelled like summer itself as the oven worked its magic on what would become my first peach pie from scratch.

The first time I brought this pie to a backyard dinner, my friend Sarah took one bite and closed her eyes. She didnt say anything for a moment, just nodded slowly. Later she told me it tasted exactly like the pies her grandmother used to make in Georgia, which might be the highest compliment Ive ever received. I still think about that evening every time I crimp the edges of the crust.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of a tender crust, and using cold ingredients makes all the difference in getting those flaky layers.
• Unsalted butter (1 cup, cold and cubed): Keep it icy cold and work quickly so the butter stays in little pieces that create steam pockets while baking.
• Ice water (6 to 8 tbsp): Add just enough to bring the dough together without making it sticky or you will end up with tough pastry.
• Ripe peaches (6 cups, peeled and sliced): Choose peaches that smell sweet and give slightly when pressed, the fruit should be soft but not mushy.
• Granulated sugar (3/4 cup for filling): This amount balances the natural sweetness of the peaches without overwhelming their flavor.
• Cornstarch (1/4 cup): The secret to a filling that holds its shape when you slice into it instead of running all over the plate.
• Lemon juice (1 tbsp): Brightens the peach flavor and keeps the fruit from browning while you assemble everything.
• Ground cinnamon and nutmeg (1/2 tsp and 1/4 tsp): A whisper of warmth that deepens the peach flavor without tasting like pumpkin spice.
• Vanilla extract (1 tsp): Rounds out all the flavors and adds a subtle sweetness you cant quite name but definitely notice.
• Egg (1, beaten for wash): Brushing this on the crust gives you that gorgeous golden shine bakeries charge extra for.
• Coarse sugar (1 tbsp, optional): Sprinkle this on top for a bit of sparkle and a slight crunch that catches the light.

Instructions

Make the Crust:

Whisk together flour, sugar, and salt, then work the cold butter in with your fingertips or a pastry blender until you see pea-sized crumbs. Drizzle in ice water one tablespoon at a time, mixing gently until the dough barely holds together, then divide it, shape into two discs, wrap tightly, and chill for at least an hour.

Prepare the Filling:

Toss your peach slices with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Let it sit for ten minutes so the peaches start releasing their juices and the sugar dissolves into a light syrup.

Preheat and Roll:

Set your oven to 400°F and roll out one chilled dough disc on a floured surface until its about 12 inches across. Drape it gently into your pie dish, letting it settle into the corners without stretching, then trim the overhang to about half an inch.

Fill and Top:

Pour the peach mixture into the crust, spreading it evenly, then roll out the second disc and lay it over the top. Trim, press the edges together firmly, and crimp with a fork or your fingers, then cut a few slits or weave a lattice so steam can escape.

Glaze and Bake:

Brush the top crust with beaten egg and scatter coarse sugar over it if you like that extra sparkle. Slide the pie into the oven and bake for 50 minutes, covering the edges with foil if they brown too fast, until the crust is deep golden and you see filling bubbling through the vents.

Cool Completely:

Set the pie on a wire rack and let it cool for at least two hours. This waiting is torture but necessary, the filling needs time to thicken as it cools or your first slice will turn into peach soup.

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My neighbor once knocked on my door following the scent of this pie baking. She stood on my porch holding an empty bowl and asked if she could trade me some of her tomatoes for a slice. We ended up sitting on the front steps with our plates, talking until the sun went down. Thats when I realized this pie isnt just dessert, its an excuse to slow down and share something good.

Choosing Your Peaches

The variety matters more than you might think. I have had the best luck mixing yellow peaches, which have that classic sweet flavor, with a few white peaches for their floral notes and softer texture. Avoid peaches that are rock hard or have a greenish tinge near the stem, they will never ripen properly and your filling will taste flat. If your peaches are very juicy, add an extra tablespoon of cornstarch to avoid a runny pie.

Crust Shortcuts and Secrets

Store-bought crust works in a pinch and nobody will judge you, but if you make your own, freeze the butter for 15 minutes before cutting it into the flour. I learned this trick from a bakery chef who told me the colder everything stays, the flakier your layers will be. Roll the dough between two sheets of parchment paper if it keeps sticking, and do not be afraid to patch any tears with scraps and a dab of water.

Serving and Storing

This pie tastes incredible warm with vanilla ice cream melting into the filling, but it is also wonderful at room temperature the next morning with coffee. Cover leftovers loosely with foil and keep them on the counter for up to two days, or refrigerate for up to four days if your kitchen is very warm. Reheat individual slices in a 350°F oven for ten minutes to bring back that just-baked texture.

• A lattice top is not just pretty, it lets more steam escape and prevents a soggy bottom crust.
• Brushing the bottom crust with a thin layer of beaten egg white before adding the filling creates a moisture barrier.
• Let the pie cool completely before slicing, patience is the hardest ingredient but the most important one.

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Every time I pull this pie from the oven, I am reminded that the best recipes are the ones that bring people together without any fuss. Make it your own, share it generously, and do not forget to save yourself a slice before it disappears.

Recipe Questions & Answers

→ How do I prevent the crust from becoming soggy?

Chilling the dough before baking helps it maintain structure. Also, blind baking the crust lightly or using thickening agents like cornstarch in the filling reduces sogginess.

→ Can I use frozen peaches instead of fresh?

Frozen peaches can work but should be fully thawed and drained to remove excess moisture to keep the filling from becoming watery.

→ What’s the best way to get a golden crust?

Brushing the crust with beaten egg and sprinkling coarse sugar before baking encourages even browning and a slight crunch.

→ How can I add more depth of flavor to the filling?

Mixing yellow and white peaches provides complexity; a splash of lemon juice and warm spices like cinnamon and nutmeg also enhance flavor.

→ Should the filling be cooked before baking?

No need to pre-cook the filling; the peaches soften and the filling thickens during baking from the combined heat and cornstarch.