Classic Peach Pie with Golden Crust (Printable)

Sweet peaches nestled in a buttery, flaky golden crust. This classic summer dessert features warm cinnamon-spiced filling and serves eight.

# Ingredient List:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar

# How-To Steps:

01 - Whisk together flour, sugar, and salt in a large bowl. 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.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Set aside for 10 minutes.
03 - Preheat the oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess.
05 - Pour the peach filling into the crust, spreading evenly.
06 - 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.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - 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.
09 - Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

# Expert Hints:

01 -
  • Perfectly Sweet and Juicy: The filling uses ripe peaches, sugar, and spices for that quintessential summer flavor.
  • Flaky Homemade Crust: Our recipe guides you through making an all-butter crust that's tender and delicious.
  • Classic Comfort: This is a timeless American dessert that's perfect for family gatherings, holidays, or a special weekend treat.
02 -
  • Don't Overwork the Dough: Mix the pie dough just until it comes together. Overworking it develops the gluten and can result in a tough, rather than flaky, crust.
  • Let It Set: It's tempting to slice into the pie right away, but allowing it to cool for at least two hours is crucial. This gives the cornstarch-thickened filling time to set up, ensuring clean, beautiful slices.
  • Vent the Top Crust: Whether you cut simple slits or weave an intricate lattice, make sure to create openings in the top crust. This allows steam to escape, preventing the filling from becoming watery and the bottom crust from getting soggy.
Go Back