Description
This fresh peach pie is a summertime classic made with juicy peaches, a touch of cinnamon, and a flaky double crust. A perfect balance of sweetness and spice, it’s best served with whipped cream or vanilla ice cream.
Ingredients
Scale
- 6–8 fresh peaches (peeled, pitted, and sliced)
- ¾ cup white sugar
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1–2 tbsp butter (for dotting)
- 2 pie crusts (homemade or store-bought)
- Optional: Egg wash (1 egg + 1 tbsp water)
Instructions
- Prep the Peaches: Peel and slice the peaches. Toss with lemon juice to prevent browning.
- Make the Filling: In a bowl, combine peaches with sugar, cornstarch, cinnamon, and vanilla extract. Let sit for 15 minutes to release juices.
- Assemble the Pie: Roll out one pie crust and place it into a 9-inch pie dish. Pour the peach mixture over the crust and dot with butter.
- Top the Pie: Cover with a second crust (lattice or full with slits). Seal the edges and crimp. Brush with egg wash if desired for a golden finish.
- Bake: Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 350°F (175°C) and bake for another 35–45 minutes. Cover crust edges if they brown too quickly.
- Cool & Serve: Let cool for 3–4 hours to allow the filling to set. Serve with whipped cream or vanilla ice cream if desired.
Notes
Use ripe but firm peaches for best texture. Allowing the filling to rest before baking helps prevent excess liquid. A lattice crust improves ventilation and aesthetic appeal.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: peach pie, summer dessert, lattice crust, fruit pie, homemade pie