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Peach Pie

This Homemade Peach Pie is packed with juicy, fresh peaches and baked in a golden, flaky crust. Simple ingredients, easy steps, and a taste of summer in every bite! Perfect for holidays, family gatherings, or just a treat for yourself.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 8 People
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 6-7 ripe peaches about 5 cups, peeled and sliced
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • Juice from half a lemon
For the Crust:
  • 2 ½ cups all-purpose flour
  • 1 cup 2 sticks unsalted butter , cold and cubed
  • 1 tsp salt
  • 1 tbsp sugar
  • 6 tbsp ice water
For the Topping:
  • 1 egg for egg wash
  • 1 tbsp sugar optional, for sprinkling

Method
 

Make the Pie Crust
  1. Mix flour, sugar, and salt in a bowl.
  2. Cut in the cold butter using a pastry cutter or your hands until the mixture looks like crumbs.
  3. Add ice water one tablespoon at a time, mixing until the dough comes together.
  4. Divide into two discs, wrap, and chill in the fridge for at least 1 hour.
Prepare the Peach Filling
  1. In a large bowl, toss sliced peaches with sugars, cornstarch, cinnamon, vanilla, and lemon juice.
  2. Let it sit for 10 minutes to thicken slightly.
Roll Out the Dough
  1. Roll out one dough disc on a floured surface to fit a 9-inch pie dish.
  2. Press it into the dish and trim any excess.
Assemble the Pie
  1. Pour the peach filling into the crust.
  2. Roll out the second dough disc and place it on top (whole or as a lattice).
  3. Brush with an egg wash and sprinkle with sugar if desired.
Bake the Pie
  1. Preheat oven to 375°F (190°C).
  2. Bake for 45-50 minutes, until the crust is golden and the filling is bubbling.
  3. Let the pie cool for at least 2 hours before slicing.

Notes

Serving Suggestions

  • Serve warm with vanilla ice cream or whipped cream.
  • Enjoy cold for breakfast (because why not?).

 Storage

  • Room temp: 2 days, loosely covered.
  • Fridge: Up to 5 days.
  • Freezer: Up to 3 months (wrap tightly).