Description
This Best Peach Pie Recipe Ever features juicy ripe peaches in a perfectly flaky double crust, enhanced with a blend of sugars, cinnamon, and a hint of vanilla. It’s a classic American dessert that’s bursting with summer flavors, ideal for serving with vanilla ice cream or whipped cream. Easy to make with fresh peaches, this pie is a crowd-pleaser for family gatherings and special occasions.
Ingredients
Scale
Filling
- 2 ½ pounds fresh ripe peaches (about 6–7 medium), peeled, pitted, and sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss everything together to evenly coat the peach slices. Let the mixture sit for 10–15 minutes to allow the flavors to meld and the juices to release.
- Assemble Bottom Crust: Roll out one pie crust and fit it snugly into a 9-inch pie dish. Make sure it’s pressed well into the edges but avoid stretching the dough.
- Add Filling: Pour the peach mixture into the prepared crust, spreading it out evenly. Dot the filling with small pieces of the unsalted butter to add richness.
- Top Crust: Roll out the second pie crust and either cover the pie entirely or create a lattice pattern on top. Trim any excess dough and crimp the edges to seal the pie securely.
- Apply Egg Wash: Brush the top crust with the beaten egg to promote a golden, glossy finish. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
- Bake at High Heat: Place the pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes to set the crust.
- Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 35–40 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too fast, cover them with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling to set properly for perfect slices.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to ice water and peel off the skins.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for an extra special treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
