Description
A classic peach pie recipe with a perfectly thickened filling and flaky golden crust. Sweet peaches balanced with a hint of spice make it the ideal summer dessert.
Ingredients
For the Crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold, cubed
½ cup ice water
For the Filling:
6-8 ripe peaches, peeled and sliced (about 6 cups)
½ cup granulated sugar
¼ cup packed light brown sugar
¼ cup cornstarch
2 tablespoons instant tapioca
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, diced
Instructions
1. Make the Pie Crust: Whisk flour and salt. Cut in butter until mixture resembles coarse meal. Add ice water gradually until dough forms. Divide into 2 discs, chill 30 minutes.
2. Prepare Filling: Toss peaches with sugars, cornstarch, tapioca, cinnamon, nutmeg, and lemon juice. Rest 15 minutes.
3. Preheat Oven: Heat to 400°F (200°C). Roll out 1 disc to fit 9-inch pie plate.
4. Fill Pie: Add peach filling, dot with butter.
5. Top Crust: Add second crust (whole or lattice), seal and crimp edges.
6. Bake: 20 minutes at 400°F, then 35–45 minutes at 375°F until golden and bubbly. Tent with foil if browning too fast.
7. Cool: Let cool 3–4 hours before slicing.
Notes
**Peach Tip**: Use ripe but firm peaches. Add extra cornstarch if very juicy.
**Cooling Matters**: Slicing too early makes pie runny.
**Storage**: Room temp 2 days, fridge 4 days, or freeze slices up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American