This easy homemade peach pie is a sweet treat filled with juicy peaches and warm spices, all nestled in a flaky crust. It’s perfect for summer gatherings or cozy nights at home!
Making this pie feels like a warm hug. I love serving it with a scoop of ice cream on top—because who can resist warm pie and cold ice cream? It’s a match made in heaven! 🍑
Key Ingredients & Substitutions
Peaches: Ripe peaches are essential for a juicy filling. If fresh peaches aren’t available, you can use frozen peaches. Just be sure to thaw and drain them well to avoid excess moisture.
Butter: I recommend unsalted butter for the pie crust to have better control over the saltiness. If you’re looking for a dairy-free option, try using coconut oil or margarine instead, keeping the same measurement.
Sugar: The pie filling uses both granulated and brown sugar for sweetness. If you prefer a healthier alternative, consider using honey or maple syrup; just adjust the amount since they are sweeter and liquid.
Flour: All-purpose flour gives the crust a nice texture. However, you can substitute whole wheat flour for a nuttier flavor, or use a gluten-free all-purpose blend if you’re avoiding gluten.
What’s the Best Way to Prepare a Flaky Pie Crust?
The key to a flaky pie crust is keeping the butter very cold and not overworking the dough. Here’s how you can achieve that:
- Start by using cold butter and even chill your flour for an extra chill. Cutting the butter into small pieces helps it integrate without melting.
- Mix until you see pea-sized bits of butter in the flour. This will create those flaky layers when baked.
- When adding ice water, do it gradually. Just enough to bring the dough together is all you need. Avoid mixing too much.
Chilling the dough before rolling out allows the gluten to relax, leading to a tender crust. It’s my favorite trick for pie success!
Easy Homemade Peach Pie
Ingredients You’ll Need:
For The Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (for dough)
- 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
- 4-6 tbsp ice water
For The Filling:
- 5-6 large ripe peaches (about 4 cups sliced)
- ¾ cup granulated sugar (for filling)
- ¼ cup light brown sugar
- 2 tbsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter (cut into small pieces, for dotting)
For The Egg Wash:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling on crust)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus at least 1 hour of chilling for the dough, and then around 50-60 minutes for baking. So, allow about 2 hours total before you can savor this delicious pie!
Step-by-Step Instructions:
1. Preparing the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add in the very cold butter cubes and use a pastry cutter or your fingers to mix until it looks like coarse crumbs with pea-sized butter pieces. This will help create a flaky crust!
2. Bringing the Dough Together:
Gradually add the ice water, 1 tablespoon at a time, mixing gently. Stop when the dough starts to hold together but don’t overwork it! Divide it into two equal portions, shape each into a disc, wrap in plastic wrap, and let them chill in the fridge for at least 1 hour.
3. Making the Peach Filling:
While the dough chills, you can prepare the filling! If you want, peel the peaches, then pit and slice them into ½ inch slices. In a large bowl, mix the peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Let this mixture sit and mingle while you roll out the dough!
4. Rolling Out the Dough:
Preheat your oven to 425°F (220°C). Take one dough disc out of the fridge and roll it out on a floured surface until it’s big enough to fit in a 9-inch pie pan. Carefully transfer it to the pie pan, letting the edges hang over. Pour in the peach filling and dot with the small pieces of butter.
5. Covering the Pie:
Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal it well. Cut 2-3 small slits in the top crust to let steam escape and avoid a soggy pie.
6. Adding the Finishing Touches:
Brush the top crust with the beaten egg for a beautiful golden color later on. If you like, sprinkle some coarse sugar over the top for extra sweetness and crunch!
7. Baking the Pie:
Place your pie in the oven and bake at 425°F for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes or until the crust is golden and the filling is bubbly. If the edges start to brown too quickly, cover them with foil to prevent burning.
8. Cooling and Serving:
Once out of the oven, let the pie cool on a wire rack for at least 2 hours. This helps the filling set so it’s easier to slice. Serve it warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy every bite!
Happy baking! 🍑
FAQ for Easy Homemade Peach Pie
Can I Use Canned or Frozen Peaches?
Yes, you can use canned or frozen peaches! If using canned peaches, be sure to drain them well to remove excess liquid. For frozen peaches, thaw and drain any water before using them in the filling.
How Do I Store Leftover Peach Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also cover the pie with plastic wrap. To reheat, warm slices gently in the oven or microwave until heated through.
Can I Prepare the Pie Dough Ahead of Time?
Absolutely! You can make the pie dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. If you want to make it even earlier, you can freeze the dough for up to 3 months. Just thaw in the fridge before rolling it out.
What Can I Do if My Pie Crust Is Too Crumbly?
If your crust feels too crumbly and isn’t coming together, add a little more ice water, one tablespoon at a time, until it holds together. Be careful not to overmix; just mix until it forms a cohesive dough.