Introduction
Peach Pie is a classic dessert, perfect for family gatherings, holidays, or summer celebrations. This comforting treat features a flaky, buttery crust filled with juicy, sweet peaches, delivering a burst of summery flavor in every slice. Presented in a white ceramic pie dish or sliced on a white ceramic platter, garnished with whipped cream or a scoop of vanilla ice cream, this Peach Pie offers a vibrant, appetizing aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings nostalgic, seasonal charm to any table.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Peach Filling:
- 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Serving:
- Optional: Whipped cream, vanilla ice cream
- Suggested Accompaniments: Fresh mint, extra peach slices
- Suggested Pairings: Iced tea, sparkling wine
- Suggested Aesthetic: Serve in a white ceramic pie dish or on a white ceramic platter
- Suggested Equipment: 9-inch pie dish, mixing bowls, rolling pin, pastry cutter or food processor, knife, cutting board, measuring cups/spoons, pastry brush
Step-by-Step Process
- Prepare Pie Crust: In a large mixing bowl or food processor, combine flour, sugar, and salt. Add cold butter cubes and cut in with a pastry cutter or pulse until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until the dough just comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
- Prepare Peach Filling: In a large bowl, toss sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Taste a small amount of the mixture (safe as it will be baked) and adjust with 1–2 tbsp extra sugar if a sweeter filling is desired.
- Roll Out Dough: On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch white ceramic pie dish, pressing gently to fit. Trim excess dough, leaving a 1-inch overhang.
- Assemble Pie: Pour peach filling into the crust, spreading evenly. Roll out the second dough disk into a 12-inch circle. For a solid top, place over filling, trim, and crimp edges to seal; cut slits for ventilation. For a lattice top, cut into strips and weave over filling; crimp edges.
- Apply Egg Wash: Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, crunchy finish, if desired.
- Bake: Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake for 50–60 minutes, until the crust is golden and the filling is bubbly. If the crust browns too quickly, cover the edges with foil after 30 minutes.
- Serve: Let the pie cool for at least 2 hours to set. Serve in the white ceramic pie dish or slice and arrange on a white ceramic platter, garnished with whipped cream or vanilla ice cream. Pair with iced tea or sparkling wine.
Tips for Better Peach Pie
- Use ripe but firm peaches for the best texture; peel easily by blanching in boiling water for 30 seconds, then plunging into ice water.
- Taste the filling before baking to balance sweetness and spice; adjust with sugar or lemon juice sparingly.
- Keep butter cold for a flaky crust; chill dough between steps if it softens.
- Use a white ceramic pie dish to showcase the golden crust and juicy filling.
- Make ahead: Prepare dough up to 2 days in advance and refrigerate, or freeze for 1 month; prepare filling up to 1 day ahead and chill.
- For a cleaner slice, let the pie cool completely before cutting; reheat slices if desired.
- Enhance aesthetic: Garnish with whipped cream or ice cream on a white ceramic platter for a summery, inviting look.
Variations and Customization
- Gluten-Free Peach Pie: Use a 1:1 gluten-free flour blend for the crust; ensure cornstarch is gluten-free.
- Vegan Peach Pie: Replace butter with vegan butter, use a plant-based egg wash (e.g., almond milk), and serve with coconut whipped cream.
- Low-Sugar Peach Pie: Reduce granulated sugar to 1/2 cup and brown sugar to 2 tbsp; use a sugar-free sweetener if desired.
- Peach-Berry Pie: Add 1 cup blueberries or raspberries to the peach filling for a mixed fruit twist.
- Spiced Peach Pie: Increase cinnamon to 1 tsp and add 1/4 tsp ground ginger for extra warmth.
- Crumble-Top Peach Pie: Skip the top crust and sprinkle with a crumble (1/2 cup flour, 1/4 cup sugar, 1/4 cup butter).
- Mini Peach Pies: Divide dough and filling into 6–8 small tart pans; bake for 25–30 minutes.
- Almond Peach Pie: Add 1/4 tsp almond extract to the filling and sprinkle sliced almonds on top.
Storage and Serving Tips
- Store pie at room temperature for up to 1 day or in the fridge, covered, for up to 4 days; reheat slices in a 300°F oven for 10 minutes for a fresh-baked taste.
- Freeze baked pie, wrapped tightly in plastic wrap and foil, for up to 3 months; thaw in the fridge overnight and reheat before serving.
- Serve at room temperature or slightly warm for the best flavor and texture.
- Use as a dessert for summer gatherings, holidays, or casual dinners.
- Pair with iced tea or sparkling wine to complement the sweet, juicy flavor.
- Present in a white ceramic pie dish or sliced on a white ceramic platter with garnishes for a vibrant, summery charm.
Nutritional Information
Based on 8 servings:
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 300mg
- Total Carbohydrates: 52g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 5g
- Vitamin A: 15% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~20g). Moderate in fat and carbs; enjoy with fruit or ice cream for balance.
Conclusion
This Peach Pie recipe delivers a sweet, summery dessert, perfect for any occasion, transforming simple ingredients into a comforting classic. Its flaky crust and juicy filling make it a favorite. The vibrant peaches and golden crust delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Peach Pie Recipe: Sweet and Summery
Classic Peach Pie with a flaky crust and juicy filling.
Ingredients
- Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter cold
- 6 –8 tbsp ice water
- Peach Filling:
- 6 cups fresh peaches peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Assembly:
- 1 egg beaten
- 1 tbsp coarse sugar optional
- Optional: Whipped cream ice cream
- Suggested Pairings: Iced tea sparkling wine
Instructions
- Mix flour, sugar, and salt; cut in butter; add ice water to form dough. Divide, wrap, and chill for 1 hr.
- Toss peaches with sugars, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg; taste and adjust.
- Roll one dough disk; fit it into a 9-inch white ceramic pie dish. Add filling.
- Roll the second disk; top with solid or lattice crust, crimp edges.
- Brush with egg wash, sprinkle with coarse sugar. Bake at 400°F for 50–60 min.
- Cool 2 hr; serve in a dish or on a white ceramic platter with cream, wine.
Notes
- Use firm peaches for the best texture.
- Store at room temp for 1 day, fridge for 4 days, or freeze for 3 months.
- Try a gluten-free or crumble-top variation.
- Pair with mint.
