Classic Summer Peach Pie

My grandmother had this orchard behind her house where the peaches grew so heavy on the branches they practically bowed down in apology. Every August, we would spend hours picking until our arms were stained with juice and our baskets overflowed. She would say these particular peaches were destined for pie, their sweetness concentrated by weeks of ripening. Now whenever I bite into that first warm slice, I can smell the dry grass and hear the cicadas singing.

Last summer, my neighbor invited me over for what she called emergency pie surgery. Her peach pie had come out of the oven with a beautifully golden top, but when she cut into it, the filling was still soupy. We ate it anyway with bowls of ice cream, laughing as the peach juice ran down our arms. That evening taught me more about patience and trusting the process than any cookbook ever has.

Ingredients

• All-purpose flour: The foundation of your crust, providing structure while still allowing those tender, flaky layers to develop
• Cold unsalted butter: Keep this ice-cold because those visible butter bits create the magical flakes that make pie crust so special
• Salt: Just enough to enhance all the flavors without making anyone think hmm, this tastes salty
• Granulated sugar: A little sweetness in the crust balances the tartness of the peaches and helps with browning
• Ice water: The colder the better, added gradually until your dough just comes together without becoming tough
• Ripe peaches: They should yield slightly to gentle pressure but still hold their shape when sliced
• Cornstarch: This thickens the peach juices so you get that perfect slice instead of a delicious mess
• Lemon juice: Brightens everything and prevents the peaches from turning brown while you work
• Cinnamon and nutmeg: Warm spices that make the peach flavor sing without overpowering it
• Vanilla extract: The secret ingredient that rounds out all the flavors and makes people ask what you did differently
• Egg wash: Gives your pie that gorgeous golden brown color that makes everyone grab their phones for pictures

Instructions

Prepare your perfect crust:

Whisk the flour, sugar, and salt in a large bowl, then work in the cold butter until you see pea-sized pieces throughout. Drizzle in ice water one tablespoon at a time, gently mixing until the dough holds together when pinched. Divide it in half, form into discs, wrap tightly, and let rest in the fridge for at least an hour.

Build the filling:

Toss those beautiful peach slices with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla until every piece is coated. Let this sit for about 10 minutes while you preheat your oven to 400°F.

Roll and assemble:

Roll out one disc on a floured surface and carefully transfer it to your 9-inch pie dish. Pour in the peach filling, then roll out the second disc and place it on top. Trim the overhang, crimp the edges to seal everything in, and cut several steam vents or create a lattice pattern if you are feeling fancy.

The golden finish:

Brush the entire top crust with beaten egg and sprinkle with coarse sugar for that bakery-style sparkle. Bake for 50 minutes until the crust is deeply golden and you can see the filling bubbling through those steam vents. If the edges brown too quickly, tent them with foil.

The hardest part:

Let the pie cool on a wire rack for at least 2 hours before slicing. This gives the filling time to set so each piece holds its shape.

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This pie has become my go-to for new neighbors and housewarming gifts because there is something about handing someone a freshly baked pie that feels like saying welcome home. One friend told me later that she ate her first slice standing right at the counter, unable to wait even five minutes for it to cool completely.

Working with Store-Bought Crust

Sometimes life moves too fast for homemade crust, and that is absolutely okay. If you are using refrigerated pie dough, let it thaw in the refrigerator rather than on the counter. This keeps the butter cold and helps recreate some of that flaky texture we all love. Roll it out gently to fit your dish, taking care not to stretch it too thin or it may shrink during baking.

Peeling Peaches the Easy Way

Score a small X at the bottom of each peach, then drop them into boiling water for about 30 seconds. Immediately transfer them to an ice bath, and the skins will slip right off. If your peaches are perfectly ripe, you might not even need this step—sometimes the skins peel away with just a gentle tug. Do not stress about removing every bit of skin, as the remaining pieces add nice color and texture.

Serving and Storage

Warm pie with vanilla ice cream is the classic combination for good reason, but I have also served it with a dollop of crème fraîche or a slice of sharp cheddar cheese for the adventurous eaters at the table. Leftover pie keeps well at room temperature for about 24 hours, though in my house it rarely lasts that long.

• For longer storage, wrap the pie tightly and refrigerate for up to 3 days
• Reheat individual slices in a 350°F oven for 10 minutes to recrisp the crust
• The pie also freezes beautifully before baking—just wrap it well and bake from frozen, adding about 15 minutes to the baking time

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There is something deeply satisfying about serving a pie made from scratch, the kind of simple act that connects us to generations of cooks who stood in kitchens before us.

Recipe FAQs

→ What type of peaches work best for pies?

Ripe but firm peaches hold their shape beautifully during baking. Yellow peaches offer robust sweetness, while white varieties bring delicate floral notes. A mix of both creates complex flavor. Avoid overripe peaches as they can make the filling overly watery.

→ Can I use frozen peaches instead of fresh?

Frozen peaches work perfectly in this dessert. Thaw completely and drain excess liquid before tossing with sugar and spices. You may need to increase cornstarch by one teaspoon since frozen fruit releases more moisture during baking.

→ How do I know when the pie is done baking?

The crust should appear deep golden brown, and you'll see thick, bubbly fruit filling visible through the steam vents. The bubbling indicates the cornstarch has activated and properly thickened the juices. If the edges brown too quickly, shield them with aluminum foil.

→ Why must the pie cool for 2 hours before serving?

As the pie cools, the hot filling continues to thicken and set. Cutting too early results in a runny, messy slice. The two-hour resting period allows the fruit juices to reach the perfect consistency for clean, beautiful serving portions that hold their shape on the plate.

→ Can I make the dough ahead of time?

The dough discs refrigerate well for up to three days when wrapped tightly in plastic. For longer storage, freeze for up to three months. Thaw overnight in the refrigerator before rolling. This makes prep convenient—prepare dough days in advance, then bake when fresh peaches are at their peak.

→ What's the purpose of the egg wash?

Brushing beaten egg over the top crust creates a beautiful glossy finish and promotes even browning. The coarse sugar sprinkled on top adds delightful crunch and sparkles against the golden baked surface. This simple step elevates the presentation significantly.