Description
This Better Than Grandma’s Peach Pie recipe features a flaky homemade crust filled with a luscious, spiced fresh peach filling. Baked to golden perfection with a buttery, sugary topping, this pie offers the perfect balance of sweet and tart flavors in every bite. Ideal for summer desserts or any occasion celebrating fresh peaches.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the flour until the mixture looks like coarse crumbs. Gradually add ice water one tablespoon at a time, mixing gently until the dough just starts to come together without being wet or sticky.
- Chill the Dough: Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the butter and make rolling easier.
- Prepare the Peach Filling: In a large bowl, carefully toss the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Mix until peaches are evenly coated but still whole.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out the Dough: On a floured surface, roll the chilled dough into a circle about 1/8 inch thick, large enough to fit a 9-inch pie dish. Gently transfer the dough into the dish, pressing it to fit snugly on the bottom and up the sides without stretching.
- Fill the Pie: Pour the peach filling into the crust-lined pie dish. Dot the filling evenly with the small pieces of unsalted butter, and sprinkle coarse sugar on top if desired for extra crunch and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch drips and bake in the preheated oven for 45-50 minutes, until the crust turns golden brown and the peach filling is bubbling. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set fully. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream for added indulgence.
Notes
- Ensure peaches are ripe for the best flavor and sweetness.
- Chilling the dough is crucial for a flaky crust.
- If pie edges brown early, use foil to protect them during baking.
- For a deeper peach flavor, you can macerate the peaches with sugar for 30 minutes before mixing in other ingredients.
- To save time, frozen peaches can be used but may result in a more watery filling; adjust cornstarch accordingly.
