Name: Classic Peach Pie Recipe to Savor Every Bite
Prep time: 1 h
Cook time: 3 h 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 2 ½ cups (325g) all-purpose flour (divided); 1 teaspoon salt; 1 cup (224g) cold unsalted butter (cut into 1/2-inch cubes); ¼ –½ cup ice water; 8-10 large peaches (depending on their size); ½ cup plus 2 tbsp (140g) packed light brown sugar; 6 tablespoons (78g) sugar; 6 tablespoons (49g) all-purpose flour; ⅛ teaspoon salt (optional); 3 teaspoons ground cinnamon; 1 tablespoon unsalted butter; 1 large egg (beaten); 1 tablespoon coarse sugar (for top)

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Peach Pie has always been a staple in my kitchen, especially during summer when peaches are at their peak. This easy peach pie, with its gooey, fresh peach filling and perfectly flaky, buttery crust, is almost too good to be true. Top it off with a scoop of vanilla ice cream, and you won’t be able to resist this delightful dessert that defines comfort food.

Why You’ll Love This Peach Pie

This classic Peach Pie is not just delicious; it’s a celebration of summer flavors. Here are a few reasons to love it:

Simple to make with easy peach pie to make steps.
Uses fresh, juicy peaches, perfect for a summer treat.
Can be served warm or cold, making it a versatile dessert.
Pairs beautifully with a scoop of vanilla ice cream, enhancing the flavor.
Perfect for family gatherings and celebrations.
Can be customized with various toppings like a crumb topping or lattice crust.

With a fresh peach pie recipe that focuses on quality ingredients, you’re sure to impress your guests. This recipe fits well within the American cuisine and is suitable for vegetarian diets.

Ingredients for Peach Pie

Gather these items:

2 ½ cups (325g) all-purpose flour (divided)
1 teaspoon salt
1 cup (224g) cold unsalted butter (cut into 1/2-inch cubes)
¼ –½ cup ice water
8-10 large peaches (depending on their size)
½ cup plus 2 tbsp (140g) packed light brown sugar
6 tablespoons (78g) sugar
6 tablespoons (49g) all-purpose flour
⅛ teaspoon salt (optional)
3 teaspoons ground cinnamon
1 tablespoon unsalted butter
1 large egg (beaten)
1 tablespoon coarse sugar (for top)

How to Make Peach Pie Step-by-Step

Step 1: Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times.
Step 2: Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds.
Step 3: Add the remaining 1 cup (130g) of flour and pulse a few times until evenly distributed.
Step 4: Move the mixture to a medium bowl, add 4 tablespoons of ice water, and gently fold together.
Step 5: Pour the dough onto parchment paper, shape it into a ball, and refrigerate for at least an hour.
Step 6: Peel, core, and slice peaches to about 1/2 inch thick and set them aside.
Step 7: Toss the sliced peaches with sugars, flour, salt, and cinnamon until well coated.
Step 8: Roll out your pie crust and place it in the pie plate.
Step 9: Spread the peach filling evenly into the crust and dot with butter.
Step 10: Roll out the second crust and create a top, shaping the edges with the overhang.
Step 11: Chill the pie for 20-30 minutes while preheating the oven to 425°F.
Step 12: Bake for 15 minutes, then reduce the temperature to 375°F and bake for another 50-60 minutes.
Step 13: Let the pie cool on a wire rack for 2-4 hours before serving.

Pro Tips for the Best Peach Pie

Keep these in mind:

Use ripe peaches for the best flavor.
Adjust sugar based on the sweetness of the peaches.
Store leftovers in the refrigerator.
For a twist, try a peach cobbler style topping or a peach galette.

Best Ways to Serve Peach Pie

Here are a few serving suggestions:

Serve warm with a scoop of vanilla ice cream for a classic combination.
Pair with whipped cream for a lighter touch.
Top with a peach dessert sauce for an extra burst of flavor.

How to Store and Reheat Peach Pie

To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 3 days. If you want to reheat, simply warm it in a preheated oven at 350°F for about 15-20 minutes. This pie is great for meal prep, as it holds up well for a few days!

Frequently Asked Questions About Peach Pie

What’s the secret to perfect Peach Pie?

The secret lies in using the best peaches for pie; they should be ripe and juicy. Also, letting the pie cool completely allows the filling to thicken perfectly.

Can I make Peach Pie ahead of time?

Yes, you can make it a day before. Just store it in the fridge and reheat before serving. A no-bake peach pie recipe is another great option if you’re short on time!

How do I avoid common mistakes with Peach Pie?

To avoid a soggy crust, pre-bake the crust slightly before adding the filling. Also, ensure your peaches are not overly ripe to maintain structure during baking.

Variations of Peach Pie You Can Try

Explore these delicious variations:

Gluten-free peach pie recipe: Substitute regular flour with a gluten-free blend.
Peach tart: Use a tart crust for a unique twist on the classic pie.
Peach pastry: Create individual pastries using puff pastry and fresh peach filling.

Whichever version you choose, this Peach Pie is sure to become a favorite in your home!

For more delicious recipes, check out our latest recipes or try making peach cobbler for a delightful twist!

Classic Peach Pie Recipe to Savor Every Bite - Peach Pie - additional detail

For more tips on baking, you can refer to this creamy potato soup recipe that pairs well with many desserts!

Classic Peach Pie Recipe to Savor Every Bite

Author: basmer
Total Time: 265 minutes
Yield: 1 pie 1x
Diet: Vegetarian

Print Recipe

Description

This easy peach pie, with its gooey, fresh peach filling and perfectly flaky, buttery crust, is almost too good to be true. Top it off with a scoop of vanilla ice cream, and you won’t be able to resist.

Instructions

Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times.
Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
Add the remaining 1 cup (130g) of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy.
Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Using a rubber spatula, gently fold everything together until it holds.
Pour the dough out onto parchment paper and work until it forms a ball. Cut in half and shape into discs. Wrap in plastic and refrigerate for at least an hour.
Peel, core, and slice peaches to about 1/2 inch thick. Add them to a bowl lined with paper towels to catch excess juice.
Add sugars, flour, salt, and cinnamon to the peaches and toss gently until well coated. Set aside.
Roll out your pie crust on parchment paper. Place it in the pie plate with overhang.
Spread the peach filling evenly in the crust. Dot with small cubes of butter.
Roll out the second pie crust for the top. Shape the edges with overhang from the first crust. Brush with beaten egg and sprinkle with coarse sugar.
Chill the pie for 20-30 minutes. Preheat oven to 425°F.
Place the pie on a preheated baking sheet and bake for 15 minutes.
Reduce temperature to 375°F and bake for an additional 50-60 minutes until golden brown.
Let the pie cool on a wire rack for 2-4 hours. Serve warm.