Peach Pie Recipe

If summer had a mascot, it would be a golden slice of peach pie. Juicy peaches trapped under a flaky crust are basically sunshine in dessert form. This recipe keeps things simple, sweet, and guaranteed to win applause, unless someone eats it before the applause starts.

Why You’ll Love This Recipe

This peach pie has a buttery crust and a juicy, caramel-sweet filling that tastes like warm sunshine. It’s perfect for picnics, potlucks, or random Tuesday happiness. You can serve it warm with vanilla ice cream or cold for breakfast (we won’t judge).

---

Prep Details

Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Servings 8 slices

Nutrition Info (per slice)

Calories 380
Fat 17g
Carbohydrates 55g
Protein 4g
Sugar 32g

---

Kitchen Tools Needed

• 9-inch pie dish
• Mixing bowls
• Rolling pin
• Whisk
• Sharp knife
• Pastry brush
• Cooling rack

Ingredients

For the Peach Pie Filling

• 6 cups peeled and sliced fresh peaches (about 5–6 peaches)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For the Crust

• 2 ½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons ice water

For the Topping

• 1 egg, beaten (for brushing)
• 1 tablespoon coarse sugar

---

How to Make Peach Pie

1. Prepare the crust
   Mix flour, salt, and sugar in a bowl. Cut in the butter with a pastry cutter or fork until the mix looks crumbly. Add ice water one tablespoon at a time until the dough forms. Divide in half, flatten into discs, wrap, and chill for 30 minutes.
2. Make the filling
   Combine peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently to coat. Let the mixture sit for 10 minutes so the juices thicken slightly.
3. Assemble the pie
   Roll out one dough disc on a floured surface and place it into the pie dish. Pour in the peach filling. Roll the second disc and place it over the top. Seal and crimp the edges. Cut a few slits for steam vents.
4. Add the finishing touch
   Brush the top crust with beaten egg and sprinkle with coarse sugar for that bakery-style shine.
5. Bake
   Bake at 400°F (200°C) for 45–50 minutes, or until the crust is golden and the filling bubbles. If the edges brown too quickly, cover them with foil halfway through baking.
6. Cool and serve
   Let the pie cool for at least 2 hours to set. Slice, serve, and accept compliments like a pro.

---

Final Thought

This peach pie is simple, comforting, and a little bit messy, the best kind of dessert. Whether you’re celebrating summer or just pretending it’s here, this recipe delivers the taste of sunshine with every bite.