This Classic Homemade Peach Pie is a summer dream! Made with fresh, juicy peaches and a flaky crust, it brings a taste of sunshine to your table.
I love how easy it is to whip up this pie. Just mix the peaches with sugar, pour it into the crust, and bake! You can smell the sweetness filling your kitchen—it’s the best part! 🥧
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are essential for flavor in this pie. If you can’t find fresh ones, feel free to use canned peaches, but be sure to adjust the sugar since they may already be sweetened.
Butter: I recommend using unsalted butter so you can control the saltiness. For a dairy-free option, substitute with coconut oil or a dairy-free butter alternative.
Flour: All-purpose flour gives the crust its structure. However, you could use whole wheat flour for a nuttier flavor or a gluten-free blend if needed, but this may change the texture slightly.
Spices: Cinnamon and nutmeg add warmth. If you don’t have nutmeg, you can simply omit it. For a twist, consider adding a hint of ginger for spice!
How Do I Get a Flaky Crust?
Achieving a flaky crust is all about keeping your ingredients cold and working quickly. Here’s how:
- Use very cold butter and ice water. This helps form steam pockets while baking, making it flaky.
- Don’t overmix the dough. You want to blend until just combined; some small pieces of butter should still be visible.
- Chill the dough after mixing. Refrigerating it helps relax the gluten, which makes the crust tender.
Roll out your dough gently and avoid adding too much extra flour, which can make the crust tough. Remember, it’s okay if it’s not perfect; rustic edges can be charming!
Classic Homemade Peach Pie Recipe with Fresh Peaches
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
- 6 to 8 tablespoons ice water
For the Filling:
- 6 to 7 cups fresh peaches, peeled and sliced (about 6 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour (for thickening)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces (for dotting)
For Assembling & Finishing:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Time Estimate:
This recipe takes approximately 30 minutes of prep time, plus about an hour for baking. Allow for cooling time afterward—it’s best if you let it sit for at least a couple of hours before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-size bits of butter. Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together.
2. Chill the Dough:
Divide the dough into two equal parts. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This helps the butter stay cold, which is key for a flaky crust!
3. Make the Filling:
While your dough is chilling, prepare the filling. Place the peeled and sliced peaches in a large bowl. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Gently stir until the peaches are evenly coated.
4. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of dough into a 12-inch circle. Fit this into a 9-inch pie dish, letting any excess dough hang over the edges. Pour the peach filling into the crust, ensuring all the juices are included. Dot the filling with the small pieces of butter.
5. Top the Pie:
Roll out the second disk of dough to the same size. You have a couple of options here: either place it whole on top for a full crust (make slits for steam to escape) or cut it into strips to create a lattice top. Whichever you choose, press the edges to seal and crimp decoratively.
6. Final Touches:
Brush the top crust with the beaten egg and sprinkle with coarse sugar if you wish for a sweet sparkly topping. This will give your pie a beautiful finish!
7. Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 35-45 minutes, until the crust is golden and the filling is bubbling.
8. Cool Before Serving:
Once baked, remove the pie from the oven and let it cool on a wire rack for several hours. This allows the filling to set nicely so it’s easier to slice.
Enjoy your delicious, homemade peach pie with fresh peaches! Serve it with a scoop of vanilla ice cream for an extra treat! 🍑🍨
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before mixing them with the other filling ingredients. You might want to adjust the sugar since frozen peaches tend to be sweeter.
How Can I Make This Pie Gluten-Free?
To make a gluten-free peach pie, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend you choose has xanthan gum added or add it separately if required. The result will be deliciously gluten-free!
Is It Possible to Prepare This Pie Ahead of Time?
Absolutely! You can prepare the pie and refrigerate it unbaked for up to 24 hours. Just cover it loosely with plastic wrap. When ready to bake, add a few extra minutes to the baking time as it will be cold from the fridge.
How Should I Store Leftover Pie?
Store any leftover peach pie in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply reheat slices in the microwave or enjoy it at room temperature!
