Indulging in a slice of homemade peach pie is one of life’s simple pleasures. This peach pie recipe stands out as the Best Peach Pie Recipe Ever with its golden, flaky double-crust and luscious, sweet peaches enhanced by hints of vanilla, cinnamon, and nutmeg. Imagine serving this at a summer gathering or a cozy family dinner—it’s bound to draw appreciative murmurs. Not only is it a delight to the taste buds, but it’s also a relatively straightforward dessert to prepare, especially if you are a fan of making things from scratch and love the aroma of peaches baking to perfection. Pair it with a scoop of vanilla ice cream, and you have a classic dessert that never fails to impress.
Creating the perfect peach pie starts with fresh, juicy peaches. Whether you’re using sweet, in-season peaches or opting for quality frozen ones, the result is always satisfactorily consistent. The peaches are enveloped in a sugar-spiced mix then snugly wrapped in ultra-flaky homemade pastry, making every bite a textural delight. This pie exemplifies comfort food—even if you’re not planning a big occasion, it’s a culinary treat you can enjoy at any meal or as a special dessert highlight.
Why You’ll Love This Best Peach Pie Recipe
There are countless reasons why this peach pie is a must-try at your next dessert occasion:
- Flaky Crust: The homemade pie crust is tender and provides a deliciously buttery complement to the sweet filling.
- Fresh Ingredients: Showcases the best use of fresh peaches, enhancing their natural sweetness.
- Versatile Enjoyment: Enjoyed warm with ice cream or simply on its own.
- Irresistible Aroma: The spices create a tantalizing smell, filling your kitchen with warmth and comfort.
Preparation Phase & Tools to Use
Setting up for baking this Best Peach Pie Recipe Ever requires a bit of preparation, starting with ensuring your kitchen workspace is clean and organized. Begin by gathering all your ingredients and necessary tools. A crucial part of making a successful pie is cold preparation—ensure that your butter is well-chilled, and the ice water is ready so that your crust turns out perfectly flaky. A large mixing bowl, a sharp knife or vegetable peeler for peeling the peaches, and a pie dish are vital. A rolling pin for rolling out the dough, a pastry brush for the egg wash, and a fork to crimp the edges all help achieve that classic pie aesthetic.
Ensure your oven is preheated to 400°F (200°C) before you begin assembling your pie. This initial setup helps you move quickly and effectively through making the crust and filling so you can have your peach pie ready and baking with minimal fuss.
Ingredients
Gather the following ingredients to create this delicious homemade peach pie:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
Step 1: Prepare the Pie Crust
Start by combining the flour, salt, and sugar in a large mixing bowl. Add the cold, cubed butter and use either a pastry cutter or your fingers to cut the butter into the flour until the mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Avoid overhandling the dough to maintain its flakiness. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
Step 2: Mix the Filling
In another large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Gently toss the mixture to coat the peaches evenly in the sugars and spices. Let this mixture sit while you prepare the crust to allow the flavors to meld together.
Step 3: Assemble the Pie
Roll out one of the chilled dough disks on a well-floured surface to fit your 9-inch pie dish. Gently press it into the dish, leaving some overhang. Spoon the peach mixture evenly over the crust, dotting the top with the small butter pieces. Roll out the second dough disk and place it over the filling. Trim, fold, and crimp the edges to seal, and add slits in the top crust to allow steam to escape.
Step 4: Baking
Preheat your oven to 400°F (200°C). Brush the top of the pie with the beaten egg, sprinkling coarse sugar over it as desired. Bake the pie for 45 to 50 minutes, monitoring the crust to ensure it doesn’t brown too quickly—covering the edges with foil if necessary. Wait until the crust is a beautiful golden color, indicating that it’s perfectly baked, and the filling starts to bubble.
Step 5: Cool and Serve
After baking, let the pie cool for at least two hours to help the filling set. This pie is best served slightly warm, pairing beautifully with vanilla ice cream.
Variations
- Protein: While this recipe caters to dessert lovers, consider adding nuts like almonds or walnuts to the filling for a nutty twist.
- Vegetables: Incorporating other fruits such as apples or berries can enrich the flavor profile and create a more diverse fruit pie.
- Spices: Play with spices by adding a dash of cardamom or a hint of clove to mix up traditional flavors.
Cooking Notes
- Chill your pastry ingredients, including the bowl and tools, to ensure the pie crust remains tender and flaky.
- Allow the empty pie crust to chill in the pie plate for an additional 30 minutes before filling it to prevent shrinking.
Serving Suggestions
- Serve hot or warm with a scoop of rich vanilla ice cream for an indulgent classic pairing.
- Or, serve with a dollop of whipped cream for a lighter, airy accompaniment.
Tips
- If the peaches are particularly juicy, add an extra tablespoon of cornstarch to prevent a runny filling.
- Remember not to rush the cooling stage—it ensures the filling sets properly and slices neatly.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
Nutritional Information
- Calories: 350 per slice
- Protein: 3g per slice
- Sodium: 160mg per slice
FAQs
Can I use frozen peaches for the pie?
Yes, frozen peaches can be used when fresh ones are not in season. Just make sure they are thoroughly thawed and drained to prevent excess moisture in the filling.
What if my pie crust cracks?
If cracks occur while rolling the dough, gently press them back together and avoid over-kneading. Cold dough can often crack, so allow it to sit out for a few minutes before rolling.
How do I store leftover peach pie?
Once cooled, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
Can I make the pie dough ahead of time?
Absolutely, the pie dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just thaw it in the refrigerator before use.
Conclusion
In conclusion, the Best Peach Pie Recipe Ever is the perfect blend of simplicity and sumptuousness, ideal for casual dining or enhancing celebrations. Whether you’re a peach enthusiast, pastry baker, or both, this pie promises to be a triumph. As you explore different variations and enjoy the cooking process, remember to share your experiences. Your comments and attempts at variations could inspire others to try new things with this classic recipe.
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Best Peach Pie Recipe Ever
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Description
Indulging in a slice of homemade peach pie is one of life’s simple pleasures. This peach pie recipe stands out as the Best Peach Pie Recipe Ever with its golden, flaky double-crust and luscious, sweet peaches enhanced by hints of vanilla, cinnamon, and nutmeg.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Start by combining the flour, salt, and sugar in a large mixing bowl. Add the cold, cubed butter and use either a pastry cutter or your fingers to cut the butter into the flour until the mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Avoid overhandling the dough to maintain its flakiness. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
- In another large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Gently toss the mixture to coat the peaches evenly in the sugars and spices. Let this mixture sit while you prepare the crust to allow the flavors to meld together.
- Roll out one of the chilled dough disks on a well-floured surface to fit your 9-inch pie dish. Gently press it into the dish, leaving some overhang. Spoon the peach mixture evenly over the crust, dotting the top with the small butter pieces. Roll out the second dough disk and place it over the filling. Trim, fold, and crimp the edges to seal, and add slits in the top crust to allow steam to escape.
- Preheat your oven to 400°F (200°C). Brush the top of the pie with the beaten egg, sprinkling coarse sugar over it as desired. Bake the pie for 45 to 50 minutes, monitoring the crust to ensure it doesn’t brown too quickly—covering the edges with foil if necessary. Wait until the crust is a beautiful golden color, indicating that it’s perfectly baked, and the filling starts to bubble.
- After baking, let the pie cool for at least two hours to help the filling set. This pie is best served slightly warm, pairing beautifully with vanilla ice cream.
Notes
Chill your pastry ingredients, including the bowl and tools, to ensure the pie crust remains tender and flaky. Allow the empty pie crust to chill in the pie plate for an additional 30 minutes before filling it to prevent shrinking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 160 mg
- Protein: 3 g