Description
This classic peach pie combines sweet, juicy peaches with warm spices and a flaky double crust. Perfect for summer gatherings or a cozy dessert.
Ingredients
Scale
- 5 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 3 tablespoons all-purpose flour or cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Optional: vanilla or almond extract
Instructions
- Prepare the Crust: Roll out the bottom pie crust and fit it into a 9-inch pie plate. Brush with beaten egg to help prevent sogginess, then refrigerate while you prepare the filling.
- Make the Filling: In a large bowl, toss the sliced peaches with lemon juice. Add the sugar, flour (or cornstarch), cinnamon, nutmeg, and salt. Stir to combine and let the mixture sit for 15–20 minutes to draw out juices.
- Assemble the Pie: Pour the peach filling into the chilled crust. Dot with butter. Add the top crust, either as a full lid with slits or in a lattice pattern. Seal and crimp the edges. Brush with beaten egg and sprinkle with sugar if desired.
- Bake: Bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake an additional 30–35 minutes, until the crust is golden and the filling is bubbling.
- Cool: Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Notes
Optional: Add 1/2 teaspoon of vanilla or almond extract to the peach filling for an extra layer of flavor. Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: peach pie, summer dessert, fruit pie, homemade pie