Classic Peach Pie with Golden Crust

Embrace the taste of summer with this classic Peach Pie. Imagine a flaky, golden-brown crust giving way to a warm, bubbling filling of juicy, sweet peaches spiced with a hint of cinnamon and nutmeg. It's the perfect dessert to share with loved ones, especially when served warm with a scoop of melting vanilla ice cream.

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Making a pie from scratch might seem daunting, but this recipe breaks it down into simple, manageable steps. From cutting the cold butter into the flour to creating a beautiful lattice top, every stage is part of the rewarding process of creating a truly homemade masterpiece.

Ingredients

• For the Pie Crust
• 2 1/2 cups (320 g) all-purpose flour
• 1 cup (225 g) unsalted butter, cold and cubed
• 1 tsp salt
• 1 tbsp granulated sugar
• 6–8 tbsp ice water
• For the Peach Filling
• 6 cups (about 900 g) ripe peaches, peeled, pitted, and sliced
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• For Assembly
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling on top)

Instructions

1. Prepare the crust

In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the filling

In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Set aside for 10 minutes.

3. Preheat oven

Preheat the oven to 400°F (200°C).

4. Assemble bottom crust

Roll out one dough disc on a floured surface to fit a 9-inch (23 cm) pie dish. Transfer to the dish and trim excess.

5. Add filling

Pour the peach filling into the crust, spreading evenly.

6. Add top crust

Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits or create a lattice pattern for steam to escape.

7. Finish and bake

Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

8. Bake

Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

9. Cool

Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Zusatztipps für die Zubereitung

For a perfectly golden, not burnt, crust, keep an eye on the edges. If they begin to brown too quickly, simply cover them with strips of aluminum foil to protect them while the center finishes baking. Using very cold, cubed butter and ice water is essential for a flaky crust.

Varianten und Anpassungen

Feel free to customize your pie. Using a mix of yellow and white peaches can add a more complex, nuanced flavor to the filling. If you're short on time, a high-quality store-bought pie crust can be used as a convenient substitute for the homemade dough.

Serviervorschläge

This peach pie truly shines when served warm from the oven. A classic pairing is a generous scoop of vanilla ice cream, which melts into the warm, juicy filling. Alternatively, a dollop of freshly made whipped cream provides a light and airy contrast.

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There's nothing quite like the aroma of a freshly baked peach pie filling your home. We hope this recipe brings a slice of classic American comfort to your kitchen. Enjoy every delicious, golden-crusted, juicy bite!

Recipe Questions & Answers

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw completely and drain excess liquid before mixing with sugar and cornstarch. Reduce the initial standing time since frozen fruit releases more moisture during thawing.

→ How do I know when the pie is done baking?

The pie is ready when the crust turns deep golden brown and the filling bubbles vigorously through the vents. The bubbling should continue for at least 5 minutes, ensuring the cornstarch has fully thickened the fruit juices.

→ Why does my pie crust shrink during baking?

Shrinking occurs when dough is stretched too thin during rolling or lacks proper resting time. Roll dough evenly and refrigerate for at least 30 minutes after shaping into the pan. This relaxes the gluten and prevents shrinkage in the oven.

→ Can I make this pie ahead of time?

Absolutely. Bake the pie up to one day in advance and store at room temperature loosely covered. The flavors actually improve overnight. Reheat individual slices in the microwave for 15-20 seconds to recreate that fresh-baked warmth.

→ What's the best way to prevent a soggy bottom crust?

Start with a very hot oven (400°F) to quickly set the bottom crust before the fruit releases juices. You can also brush the bottom crust with beaten egg white and pre-bake for 5 minutes before adding filling. Place the pie on the lowest oven rack position.