Classic Peach Pie Recipe

Classic Peach Pie is the perfect dessert for warm summer evenings made with juicy peaches, warm spices like cinnamon and nutmeg and baked in a flaky crust until the filling is bubbly and the crust is golden brown.

Course Dessert

Cuisine American

Keyword Classic Peach Pie

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 256kcal

Ingredients

8 medium peaches* 3 pounds total or 6-7 cups sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 recipe buttery homemade pie crust

Topping

1 large egg
1 tablespoon cold water
course sugar optional

Instructions

Preheat your oven to 425℉. Prepear a double pie crust using our Buttery Homemade Pie Crust Recipe. Follow the steps just until you put the discs of dough in the fridge. Let them chill in the fridge for at least an hour.
To easily remove the skins from your peaches, blanch them by placing in a pot of boiling water for about 1 minute. Immediately remove and place in a bowl of ice water. The skins should slide right off. Slice peaches and place in a medium mixing bowl. Add lemon juice and vanilla extract and gently stir to combine.
In a small bowl, whisk together sugar, flour, cinnamon, and nutmeg. Pour on top of the peaches and gently stir to combine.
Remove pie dough from the fridge and roll out one of the discs of chilled dough into a circle that is about 12 inches in diameter. Carefully transfer to a 9-inch pie plate, gently pressing the dough until it is smooth around the base of the pie plate. Pour your peach filling into the dish and spread evenly.
Now you can start on the top lattice crust. Remove the other disc of chilled dough from the fridge and roll it out into a circle that is about 12 inches in diameter (the same as the bottom crust) Using a pizza cutter (this is the best way to get even strips), cut 10 even strips of dough that are about 1-inch wide. You can make an even lattice with these, or you can cut 4 of the strips in half again to create a more interesting lattice. Carefully thread the strips of dough over and under one another on top of the filling to create a lattice. Trip the excess dough around the edges of the pie and then flute the edges with your fingers or use a fork to press them around the edge of the pie dish.
In a small bowl, whisk together the egg and cold water. Using a pastry brush, brush the top of the pie crust with the egg wash. Sprinkle with course sugar to add a little extra touch.
Place the pie in your preheated oven and bake at 425℉ for 20 minutes. I like to put a baking sheet covered in foil under the pie to catch any drips. After 20 minutes, reduce the oven temperature to 375℉ and bake 40-50 minutes longer. You can place a pie shield or tin foil on the edges of the pie to prevent them from browning too much. The pie is done when the filling is bubbling all over and the top crust a nice golden brown. Remove the pie from the oven and place on a cooling rack.
Peach pie needs to cool at room temperature for 2-3 hours for the filling to thicken. If you slice the pie when it is warm, it will be too juicy and spill all over your plate. Once cooled, slice and serve with vanilla ice cream. Enjoy!

Notes

*Fresh peaches are best, but if peaches aren't in season you can use frozen.

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