Description
A classic peach pie filled with juicy, spiced peaches and baked in a flaky golden crust. Serve with a scoop of vanilla ice cream for the perfect summer dessert.
Ingredients
Scale
- 6–7 ripe peaches, peeled and sliced (or use 5 cups frozen/canned peaches, drained)
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 tbsp lemon juice
- ¼ cup cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract (optional: ¼ tsp almond extract or splash of bourbon)
- 2 pie crusts (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions
- Prepare the filling: In a large bowl, combine the peach slices with both sugars, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla. Let sit for 15 minutes to release juices.
- Assemble the pie: Roll out the bottom crust and place into a 9-inch pie dish. Add the peach filling evenly. Top with the second crust—use a lattice pattern or full top crust with slits for steam.
- Finish the crust: Brush the top with beaten egg and sprinkle with coarse sugar.
- Bake: Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 45–55 minutes, or until the crust is golden and filling bubbles.
- Cool and serve: Let the pie cool completely (at least 2 hours) before slicing. Serve with vanilla ice cream or whipped cream.
Notes
If your peaches are extra juicy, add an extra tablespoon of cornstarch to thicken the filling. For added flavor, include a splash of almond extract or bourbon.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg