Peach Pie Recipe
This easy Peach Pie is filled with sweet, juicy peaches and a hint of cinnamon, all tucked inside a buttery, flaky crust. It’s the perfect summer dessert!
Ingredients
- 1 package refrigerated double pie crust or your favorite homemade double pie crust recipe
- 3 pounds ripe peaches, 9-10 peaches, or 7-8 cups cut into 1/2-inch slices
- 2/3 cup (135g) granulated sugar
- 3 tablespoons (30g) cornstarch, or 1/3 cup (40g) all-purpose flour
- 1 tablespoon fresh lemon juice from one lemon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/8 teaspoon salt
- 1 large egg, plus 1 tablespoon water for egg wash
- coarse turbinado or granulated sugar for sprinkling on crust
Instructions
- Follow directions for double pie crust. Move an oven rack to the lower third of the oven and preheat to 425°F. Place a baking sheet on the rack below to catch any juices that bubble over while the pie bakes.
- Blanch the peaches to help loosen the skins for easy peeling. Bring a large pot of water to a boil. Carefully add the peaches and cook for 1 minute, then use a slotted spoon to transfer them to an ice water bath.
- Once the peaches are cool enough to handle, cut in half, remove the pits, peel off the skins, and slice into ½-inch thick wedges.
- Place the peaches in a large bowl and gently toss to evenly coat with the 2/3 cup (135g) granulated sugar, 3 tablespoons (30g) cornstarch, or 1/3 cup (40g) all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. Set aside while you roll the pie crust.
- On a floured surface with a rolling pin, roll one disk of pie dough into a 13-inch circle, about ⅛ inch thick. Gently transfer it to a 9-inch deep-dish pie plate, pressing it into the bottom and up the sides. Leave the excess dough hanging over the edges.
- In a small bowl, combine the 1 large egg, plus 1 tablespoon water for egg wash, and beat together with a fork. Use a pastry brush to lightly brush the egg wash all over the bottom pie crust. This helps the bottom crust from getting soggy. Set egg wash aside for top crust.
- Pour and spread filling evenly into pie dish.
- Next, place the second crust on top of the peach filling. Pinch the seams to seal, then flute the edge of the seam all around the pie. Cut 4 slits in the top to vent steam (or make a lattice crust*). Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake at 425°F for 20 minutes. Without removing the pie from the oven, reduce the temperature to 375°F and continue baking for 45–50 minutes, or until the crust is golden brown and the filling is bubbling throughout, including in the center. If you notice the edges of the crust are browning too quickly, cover with a pie shield or foil.
- Transfer the pie to a wire rack and let it cool for at least 4 hours before slicing. This gives the filling time to set for clean slices. Store unsliced pie loosely covered on the counter for up to 2 days, or cover and refrigerate up to 5 days (or 3 months in the freezer).
Notes
Be sure to add all the juices with the filling. It might seem like a lot of liquid, but the cornstarch has dissolved in these juices, helping to thicken the pie. Without it, your pie might be too runny.
Visual instructions for making a lattice crust can be found in the "how to" section of the post, above.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 284mg | Potassium: 264mg | Fiber: 4g | Sugar: 31g | Vitamin A: 555IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 2mg