Description
Easy classic peach pie is a quintessential summer dessert that celebrates the sweet, juicy flavor of ripe summer peaches encased in a tender, flaky butter pie crust. The filling relies on a simple blend of fresh fruit, granulated sugar, and cornstarch, creating a perfectly thickened, glossy interior brightened by lemon juice, vanilla, and almond extract. Perfect for holiday tables, backyard barbecues, and weekend gatherings.
Ingredients
For the Pie Pastry:
1 batch classic butter pie crust (or ultra flaky, sour cream, or cream cheese pie crust), rested overnight
For the Peach Filling:
3 lbs (about 7 to 9 medium) ripe peaches (peeled if desired, pitted, and cut into a mixture of wedges and bite-sized pieces)
¾ cup (150g) granulated sugar
3 tbsp cornstarch
Pinch of coarse kosher salt
¼ tsp ground nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp almond extract
For Assembly (Optional):
Egg wash (for brushing)
Coarse sugar (for sprinkling)
Instructions
1. Prepare the pastry: Roll out one pie pastry disk to an 11-inch circle. Fit it into a 9-inch pie plate, pressing firmly into the sides and bottom. Roll out the second disk and cut it into strips for a lattice crust (or keep it whole for a full top crust). Refrigerate the top crust until needed to keep the butter cold.
2. Mix the filling: In a large bowl, mix the cut peaches, sugar, cornstarch, salt, and nutmeg with a rubber spatula. Add the lemon juice, vanilla extract, and almond extract. Stir until the fruit is evenly coated.
3. Assemble the pie: Place the peach pie filling and all accumulated juices inside the prepared bottom crust. Arrange the peaches carefully to eliminate any gaps between the fruit. Place the top pie crust over the peaches. Trim the edges and crimp the bottom and top crusts together securely. Cut a few slits in the crust to allow steam to escape.
4. Bake to perfection: Preheat the oven to 425°F (220°C). Place racks in the lower and middle positions. Brush the top crust with an egg wash and sprinkle with coarse sugar if desired. Bake on the lowest rack for 25 minutes.
5. Finish baking: Lower the oven temperature to 400°F (200°C). If the crust is browning too quickly, cover the outer edges with aluminum foil or a pie shield. Bake for another 35 to 40 minutes. The juices must bubble vigorously, and an instant-read thermometer inserted into the middle of the pie must read above 200°F (93°C).
6. Cool completely: Let the pie cool at room temperature for 6 hours. This crucial step allows the cornstarch to fully activate and the juices to set into a sliceable consistency. Serve at room temperature.
Notes
Cooling is Non-Negotiable: Cutting into a warm fruit pie results in a collapsed, soupy mess. The 6-hour cooling period ensures clean slicing and a perfectly set, gelatinized fruit filling.
Frozen Peaches: You can use frozen peaches. Add them directly to the sugar mixture and let macerate for 10 to 15 minutes without totally defrosting them first to prevent a runny filling.
To Peel or Not to Peel: Peeling the peaches is entirely optional. The skins soften during baking and add texture and color.
Keep Butter Cold: Work quickly when handling the top crust or lattice strips. If the butter gets too warm, the crust will lose its flakiness.
Storage: Store a fully baked and cooled pie loosely covered at room temperature for up to 1 day, or tightly covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 15–20 seconds, or the whole pie in a 300°F oven for 15 minutes. Pie dough can be prepared and frozen up to 3 months in advance.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg