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
Scale
- 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