If you think you’ve tasted the best peach pie that Grandma ever made, get ready to have your mind and taste buds pleasantly surprised. This Better Than Grandma’s Peach Pie Recipe takes everything you love about those golden, juicy peaches wrapped in flaky, buttery crust and elevates it to a new level of deliciousness. With perfectly balanced spices, a tender homemade crust, and a luscious filling that sets just right, this pie will quickly become your new family favorite. Trust me, once you try this, you’ll be baking it for every special occasion and maybe even some not-so-special ones too.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in building the perfect peach pie. From the flour that crafts the buttery crust to the spices that add warmth, every item is carefully chosen to create that irresistible balance of taste, texture, and vibrant color.
- 2 1/2 cups all-purpose flour: The base for a tender and flaky crust that holds all the juicy goodness.
- 1 teaspoon salt: Enhances flavor in both crust and filling, balancing sweetness beautifully.
- 1 cup unsalted butter, cold and cubed: Key to creating flaky layers in your homemade pie crust.
- 1/4 cup ice water (plus more if needed): Keeps the dough cool and helps it come together smoothly.
- 6 cups fresh peaches, peeled and sliced: The star of the show—ripe, juicy peaches bring that irresistible freshness.
- 1/2 cup granulated sugar: Sweetens the peaches just right without overpowering their natural flavor.
- 1/4 cup light brown sugar, packed: Adds a hint of caramel depth to the filling.
- 2 tablespoons cornstarch: Thickens the peach juices so your pie isn’t runny.
- 1 teaspoon ground cinnamon: Infuses warmth and a subtle spice note throughout the pie.
- 1/4 teaspoon ground nutmeg: A gentle touch of earthiness that pairs perfectly with peaches.
- 1 tablespoon lemon juice: Brightens and balances the sweetness, preventing the filling from feeling too heavy.
- 1 teaspoon vanilla extract: Adds a mellow richness hiding just beneath every bite.
- Pinch of salt: Enhances and balances sweetness in the filling.
- 1 tablespoon unsalted butter, small pieces: Dotted on top of filling to enrich and create silky pockets.
- 1 tablespoon coarse sugar (optional): Sprinkled on crust for a lovely crunch and sparkle.
How to Make Better Than Grandma’s Peach Pie Recipe
Step 1: Prepare the Pie Crust
Begin by combining the all-purpose flour and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs—this is what brings the crust its signature flakiness. Slowly add the ice water, one tablespoon at a time, and mix until the dough just starts to hold together. Don’t overwork it; tender crusts come from gentle handling!
Step 2: Chill the Dough
Turn the dough out onto a floured surface and shape it into a flat disc. Wrapping it tightly in plastic wrap before placing it in the refrigerator for at least 30 minutes helps relax the gluten and chill the butter, which is essential for a flaky crust.
Step 3: Make the Peach Filling
While your dough chills, toss the fresh peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt in a large bowl. Stir gently to ensure every peach slice gets a sweet and spiced coating—this mix is what makes your filling burst with flavor.
Step 4: Roll and Line the Pie Dish
Once chilled, roll out the dough on a lightly floured surface into a circle about 1/8-inch thick, big enough to line a 9-inch pie pan. Carefully transfer it into your pie dish, pressing it smoothly into the bottom and up the sides to prepare for the filling.
Step 5: Fill the Pie and Add Butter
Pour the peach mixture into the prepared crust, spreading it evenly. Dot the top with small pieces of butter; this will melt into luscious pockets, adding richness and depth to each slice. For a little sparkle and crunch, sprinkle coarse sugar on top if you like.
Step 6: Bake Until Golden
Place your pie on a baking sheet to catch any drips and bake in a preheated 375°F oven for 45 to 50 minutes. Keep an eye on the crust edges; if they brown too quickly, shield them with foil to avoid burning. Look for a golden crust and bubbling filling—that’s the perfect sign your pie is ready!
Step 7: Cool Before Serving
Patience pays off here. Let the pie cool for at least 2 hours so the filling can set properly. This step transforms the pie into a sliceable, delightful dessert that stands up beautifully when you serve it.
How to Serve Better Than Grandma’s Peach Pie Recipe
Garnishes
A scoop of creamy vanilla ice cream or a generous dollop of freshly whipped cream pairs wonderfully with warm peach pie. You can also sprinkle a tiny pinch of cinnamon on top of the whipped cream for that extra cozy touch.
Side Dishes
This pie is a fantastic dessert after hearty meals like barbecue or roasted chicken. For a brunch twist, serve alongside a mild cheddar cheese plate or a simple green salad to balance sweetness with savory notes.
Creative Ways to Present
For a stunning look, slice the pie and place each piece on pretty dessert plates, garnish with fresh peach slices, mint leaves, or a drizzle of honey. If hosting a picnic, consider mini peach hand pies using this filling and biscuit dough for portability and charm.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or foil and keep it refrigerated. Your Better Than Grandma’s Peach Pie Recipe stays delicious for up to 3 days, making it easy to enjoy a second helping or two!
Freezing
To freeze, wrap your cooled pie well with plastic wrap followed by aluminum foil. It freezes beautifully for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Warm your leftover slices in a 350°F oven for about 15 minutes. This brings back the fresh-baked aroma and makes the crust crisp again. Avoid microwaving, which can make the crust soggy.
FAQs
Can I use canned peaches instead of fresh for Better Than Grandma’s Peach Pie Recipe?
While fresh peaches are ideal for the best flavor and texture, you can use canned peaches in a pinch. Just drain them well and reduce the sugar slightly since canned peaches tend to be sweeter already.
What is the trick to getting a flaky crust in this Better Than Grandma’s Peach Pie Recipe?
The key is keeping everything cold—especially the butter and water—and handling the dough gently to avoid overworking, which can make the crust tough.
How do I prevent a soggy bottom crust?
Using cornstarch in the filling helps thicken the juices so they don’t make the crust soggy. Also, blind baking the crust for a few minutes before filling can create a moisture barrier.
Can I make this pie vegan?
Yes! Substitute the butter with a plant-based vegan butter alternative and make sure your sugars are vegan-friendly. The rest of the ingredients are naturally vegan.
Is it okay to double the recipe for a larger gathering?
Absolutely! Just be sure to prepare and bake two pies separately, as doubling the filling to fit into one larger dish can lead to uneven baking.
Final Thoughts
There’s something truly special about making a pie from scratch, especially one as heartwarming as this Better Than Grandma’s Peach Pie Recipe. It’s the perfect blend of nostalgia and new memories, filled with summer sweetness and a touch of spice. I encourage you to give this recipe a try, whether it’s your first pie or your hundredth. It’s a delicious journey worth every step, and I promise it’ll bring smiles all around the table.
Print
Better Than Grandma’s Peach Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Better Than Grandma’s Peach Pie recipe features a flaky homemade crust filled with juicy, spiced fresh peaches. With a perfect balance of sweetness and warm cinnamon and nutmeg flavors, this pie is a classic summer dessert that’s sure to impress. The golden crust and bubbling fruit filling create a delightful treat perfect for any occasion.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just begins to come together.
- Chill the Dough: Turn the dough out onto a floured surface and form it into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and firm up.
- Prepare the Peach Filling: In a large bowl, gently combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, ground cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Toss carefully to ensure all peach slices are evenly coated without mashing them.
- Preheat the Oven: Set your oven to 375°F (190°C) to warm up while you assemble the pie.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick, large enough to fit into a 9-inch pie dish. Transfer the dough into the pie dish, pressing gently to fit the bottom and sides evenly without stretching.
- Add the Filling: Pour the prepared peach mixture into the crust. Scatter small pieces of unsalted butter evenly over the top. Optionally, sprinkle with coarse sugar for added texture and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them loosely with foil to prevent burning and continue baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a rack for at least 2 hours so the filling can set properly. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream for a decadent finish.
Notes
- Ensure peaches are ripe and juicy for the best flavor and natural sweetness.
- Chilling the dough prevents shrinkage during baking and improves flakiness.
- If pie crust edges brown too fast, cover them with foil halfway through baking.
- Peeling peaches is essential for smooth filling texture; blanching peaches in hot water helps loosen skins.
- Letting the pie cool completely helps the filling thicken and slice more cleanly.
- Coarse sugar on top adds a crunchy texture and attractive sparkle but can be omitted if unavailable.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
