Classic Summer Peach Pie

There's something about summer that demands peach pie. I was at the farmer's market on a Saturday morning when the vendor handed me a sample of their latest peaches—still warm from the early sun—and the taste was so perfectly sweet and bright that I drove straight home knowing exactly what I had to make. My kitchen filled with that distinctive peach perfume as I worked, and by the time the pie came out of the oven, neighbors had already started asking what smelled so good. This recipe became my answer every time someone asked what to bring to a picnic.

I made this pie for my partner's family dinner last summer, and I'll never forget how my mother-in-law's eyes lit up when she saw the golden lattice crust coming to the table. She took one bite, closed her eyes, and said it tasted like the pie her grandmother used to make—except better. That moment, right there in someone else's dining room, taught me that food isn't just about feeding people; it's about creating a memory they'll carry with them.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of your crust—keep it cold and handle it as little as possible to maintain those precious flaky layers.
• Unsalted butter (1 cup, cold and cubed): Cold butter is non-negotiable here; it creates steam pockets that give you that shatter-when-you-bite-it texture.
• Salt (1 tsp for crust, 1/4 tsp for filling): A pinch in the crust brings out the butter's flavor, while the tiny amount in the filling amplifies the peach sweetness.
• Granulated sugar (1 tbsp for crust, 3/4 cup for filling): Just enough sweetness in the dough to balance the salt; the filling sugar thickens slightly as it cooks and keeps the peaches from turning into mush.
• Ice water (6-8 tbsp): The temperature matters—warm water overdevelops the gluten and makes your crust tough instead of tender.
• Ripe peaches (6 cups, peeled, pitted, and sliced): Mix yellow and white varieties if you can find them; the flavor complexity is worth seeking them out.
• Cornstarch (1/4 cup): This is your secret to avoiding a watery filling while keeping the peaches whole and jammy.
• Lemon juice (1 tbsp): A small amount cuts through the sweetness and makes every flavor pop brighter.
• Cinnamon and nutmeg (1/2 tsp and 1/4 tsp): These warm spices whisper in the background rather than shout; they complement without overwhelming the peach.
• Vanilla extract (1 tsp): One teaspoon deepens the filling's flavor in a way that makes people wonder what the secret ingredient is.
• Egg wash (1 beaten egg): Brush this on the top crust for that gorgeous golden-brown shine and a slight seal that holds the pie together as it bakes.
• Coarse sugar (1 tbsp, optional): A sprinkle before baking catches the light and adds a little textural surprise.

Instructions

Make the dough:

Whisk flour, sugar, and salt together, then cut in the cold butter until everything looks like coarse breadcrumbs with some pea-sized pieces still visible. Add ice water one tablespoon at a time, mixing gently with a fork just until the dough barely holds together—overmixing is the enemy of flakiness. Divide in half, shape into discs, wrap them, and refrigerate at least an hour; overnight is even better because the gluten relaxes and the dough becomes easier to roll.

Prepare the filling:

Toss your sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a bowl and let them sit for 10 minutes—this allows the peaches to release their juices and the cornstarch to start thickening everything up. Stir gently once or twice so the spices distribute evenly.

Heat the oven:

Get it to 400°F and let it fully preheat; a hot oven gives your bottom crust a chance to crisp up before the filling makes it soggy.

Line the dish:

On a floured surface, roll one dough disc into a circle about 11 inches across and thick enough that you can see your hand through it but it still holds its shape. Transfer gently to your pie dish, letting it settle into the corners, and trim any overhang to about an inch.

Fill:

Pour the peach mixture into the crust, spreading it so the peaches and their juices distribute evenly from edge to edge.

Top the pie:

Roll out your second dough disc and either drape it whole over the filling or cut it into strips for a lattice pattern—both look beautiful and both let steam escape as the pie bakes. Trim, fold the overhang under, and crimp the edges with your fingers or a fork to seal them.

Prepare for baking:

Cut a few slits in the top crust if you didn't make a lattice, brush everything with beaten egg, and scatter coarse sugar over it if you want that extra shimmer and crunch.

Bake:

Slide it in for 50 minutes until the crust is deep golden and you can see the filling bubbling at the edges or through the slits. If the edges start darkening too fast, lay a strip of foil over them and keep baking—the pie knows when it's done, not the clock.

Cool completely:

This is where patience pays off; let it sit on a wire rack for at least 2 hours so the filling sets and slices hold their shape instead of running all over the plate.

Save

The last time I made this, my daughter sat on a stool in the kitchen while I worked, humming to herself and stealing peach slices from the bowl. Years from now, I think she'll remember this kitchen on a sunny afternoon more than she'll remember almost anything else—and that's exactly why I keep making pies.

Choosing Your Peaches

The difference between good peach pie and spectacular peach pie lives entirely in the fruit itself. Choose peaches that give slightly to pressure, smell fragrant and sweet, and feel heavy for their size—those are the ones full of juice and flavor. A mix of yellow and white peaches deepens the flavor in surprising ways, adding subtle notes that make people ask what you did differently. If you're shopping early in the season or late, don't force it; a pie made with excellent peaches picked at their peak will always beat one made with mediocre ones for the sake of the calendar.

The Crust Philosophy

Every experienced baker will tell you that crust is where pies win or lose, and they're right. The goal isn't a crust that tastes like butter alone—it's a crust that shatters under your fork, releases flakes onto your plate, and tastes like butter, salt, and a whisper of sugar all at once. The secret lives in three places: keeping everything cold, handling the dough as gently as you'd hold a sleeping baby, and not overworking it. Your hands are warm, so work quickly, use ice water, chill between steps, and remember that a rustic-looking pie with a slightly rough crust almost always tastes better than a picture-perfect one that's been kneaded into submission.

Serving and Storage

Serve this pie warm with vanilla ice cream or a dollop of whipped cream—the contrast between the warm, jammy filling and the cold cream is honestly half the appeal. Leftover pie keeps well covered at room temperature for a day or two, or in the refrigerator for up to four days; you can reheat slices in a 300°F oven for about 10 minutes if you want them warm again. Frozen pie (wrapped well and stored in an airtight container) will keep for up to three months, and you can bake it straight from frozen by adding an extra 15 to 20 minutes to the baking time and covering the edges with foil if they brown too quickly.

• A slice of room-temperature pie the next morning with coffee is honestly just as good as the fresh-from-the-oven version, sometimes better.
• If you're making this for guests, bake it earlier in the day so it's completely cooled but still holding that warmth of having been made fresh.
• Pro move: top each slice with a tiny pinch of fleur de sel before serving to make the peach flavor jump off the plate.

Save

This pie reminds me why summer is worth the heat—one bite and you understand why people plan their entire year around stone fruit season. Make it once and you'll find yourself making it again and again.

Questions & Answers for Recipes

→ How do I make the crust flaky?

Use cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Keep ingredients cold to prevent the butter from melting before baking.

→ Can I prepare the filling in advance?

Yes, toss sliced peaches with sugar and spices beforehand, but add cornstarch just before assembling to maintain thickening power.

→ What is the best way to prevent a soggy crust?

Chill the dough before rolling and baking, and consider using a lattice top or slits for steam to escape, keeping the crust crisp.

→ How do spices enhance the filling?

Cinnamon and nutmeg add warm, aromatic notes that complement the sweetness of the peaches, enriching the flavor profile.

→ Is it necessary to cool the pie before serving?

Cooling for at least two hours allows the filling to set properly, making slicing easier and flavors more balanced.