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
Scale
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.
