Peach Pie Classic Summer (Printable)

Juicy peaches baked in a flaky, golden crust. A classic summer dessert best served warm.

# What You 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
15 - 1 tablespoon coarse sugar (optional)

# How-To:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let rest for 10 minutes.
03 - Preheat the oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess dough.
05 - Pour the peach filling into the crust, spreading evenly.
06 - Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam release.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 50 minutes, or until crust is golden brown and filling bubbles. Cover edges with foil if browning too quickly.
09 - Cool on a wire rack for at least 2 hours to allow the filling to set before slicing.

# Expert Advice:

01 -
  • The crust shatters when you press your fork into it, buttery and just barely sweet enough to let the peaches shine.
  • It makes your whole house smell like a farmers market in the best way possible.
  • You can make it look impressive without actually being a pastry chef.
  • Leftovers for breakfast are completely acceptable and honestly kind of magical.
02 -
  • If you skip the chilling step, your dough will shrink and tear when you roll it, and the butter will leak out in the oven instead of creating flaky layers.
  • Don't overmix the dough once you add the water, because too much handling develops gluten and makes the crust tough instead of tender.
  • Let the pie cool completely before slicing, even though it smells incredible, or the filling will be runny and your slices will fall apart.
03 -
  • Freeze your butter for 15 minutes before cutting it into the flour, and your crust will be flakier than you thought possible.
  • Brush the bottom crust with a thin layer of beaten egg white before adding the filling to keep it from getting soggy.
  • If your peaches are especially juicy, add an extra tablespoon of cornstarch so the filling doesn't turn into soup.
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