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A freshly baked peach pie with a golden, flaky crust on a cooling rack.

Peach Pie

This delicious peach pie recipe is a quick and easy way to enjoy the classic dessert. It features a flaky crust and a sweet, juicy peach filling.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup ice water
For the Filling
  • 6-8 medium peaches, peeled, pitted, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
For Assembly
  • 1 egg, beaten
  • 1 tablespoon turbinado sugar (optional)

Equipment

  • large bowl
  • rolling pin
  • 9-inch pie plate

Method
 

Make the Pie Crust
  1. In a large bowl, combine flour and salt; cut in cold butter until pea-sized crumbs form. Gradually add ice water, mixing until a dough forms.
  2. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
Prepare the Filling
  1. In a large bowl, gently toss sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
Assemble and Bake
  1. Preheat oven to 400°F (200°C) and roll out one dough disc to fit a 9-inch pie plate.
  2. Pour the peach filling into the crust and dot with small pieces of butter.
  3. Roll out the second dough disc and place it over the filling, crimping the edges to seal.
  4. Cut several slits in the top crust for steam to escape, brush with beaten egg, and sprinkle with turbinado sugar if desired.
  5. Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 30-35 minutes, or until golden brown and bubbly.

Notes

For best results, use ripe, fresh peaches. If using frozen peaches, thaw and drain them well before using. Serve warm with a scoop of vanilla ice cream.