Classic Summer Peach Pie (Printable Version)

A summer dessert featuring sweet peaches and a golden, flaky crust, ideal served warm with vanilla ice cream.

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling)

# Directions:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Let rest for 10 minutes to blend flavors.
03 - Set oven temperature to 400°F (200°C).
04 - On a floured surface, roll out one dough disc to fit a 9-inch pie dish. Transfer dough to dish and trim excess edges.
05 - Pour peach filling evenly into the prepared crust.
06 - Roll out second dough disc and place over filling. Trim edges, seal and crimp. Cut slits or create a lattice to allow steam to escape.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 50 minutes until crust is golden brown and filling bubbles. If edges brown too quickly, cover them with foil to prevent burning.
09 - Allow the pie to cool on a wire rack for at least 2 hours to let the filling set properly before serving.

# Expert Advice:

01 -
  • The crust is buttery and crisp without requiring any special equipment or fussy techniques.
  • Fresh peaches shine here because the filling stays simple, letting their natural sweetness and flavor do the talking.
  • That first warm slice with vanilla ice cream melting into it is honestly worth clearing your entire afternoon.
02 -
  • Don't skip chilling the dough—it prevents shrinkage during baking and makes rolling easier, plus cold dough bakes up flakier than warm dough ever will.
  • Peaches vary wildly in water content, so if your filling seems extra juicy before baking, you can add another tablespoon of cornstarch without worrying about it turning thick or pasty.
  • The pie continues to set even after it's cooled, so cutting into a still-warm slice might give you a prettier presentation than you'd expect—but waiting does make cleaner slices.
03 -
  • Freeze your butter and keep your bowls cold for the most dramatically flaky crust—some bakers even chill their flour.
  • A pie shield or foil tent prevents the crust edges from burning without stopping the filling from cooking through properly.
  • Gently toss the peaches one more time with their sugar mixture 15 minutes before you're ready to assemble and bake; this helps them release their juices evenly.
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