Homemade Peach Pie

Homemade peach pie is a classic dessert made with fresh ripe peaches, a flaky buttery crust, and a thick cinnamon-spiced filling. This easy peach pie recipe uses simple pantry ingredients and is perfect for summer baking, holidays, and family gatherings. Ideal for using seasonal peaches, this traditional peach pie bakes until golden with a juicy fruit filling that sets beautifully. A popular fruit pie recipe that pairs well with ice cream and works for make-ahead desserts or special occasions.

Ingredients

• 2½ lb peaches (about 8–9 medium), ripe but still firm
• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons salted butter, cut into small pieces
  (add a pinch of salt if using unsalted butter)
• 2 discs pie dough, well chilled
• 1 egg, beaten (for egg wash)
• 2 tablespoons coarse sugar or granulated sugar

Instructions

1. Prepare the filling
   Slice the peaches into ½-inch-thick wedges and place them in a large bowl. Add the sugar, flour, cinnamon, lemon juice, and salt if needed. Toss until evenly coated, then let rest for 20–30 minutes so the peaches release their juices.
2. Preheat and roll the dough
   Preheat the oven to 350°F (180°C). Lightly flour your work surface and rolling pin. Roll out one disc of dough into a 12-inch circle, turning and lifting it occasionally to prevent sticking. Fit it gently into a pie plate.
3. Fill the pie
   Roll out the second disc of dough to the same size and set aside. Spoon the peach filling into the prepared pie crust and distribute evenly. Dot the top with small pieces of butter. Lightly moisten the edge of the bottom crust with water.
4. Top and seal
   Place the top crust over the filling. Press the edges together to seal, tucking any excess dough underneath. Trim if needed, then crimp the edges decoratively. Cut a few small vents in the top crust with a sharp knife.
5. Finish and bake
   Brush the crust with egg wash, taking care not to seal the vents. Sprinkle evenly with sugar. Bake for 60–90 minutes, rotating halfway through, until the crust is deeply golden and the filling bubbles through the vents.
6. Cool and serve
   Let the pie cool for at least 1 hour before slicing to allow the filling to set. Serve warm or at room temperature.

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Tips

• Choose peaches that are ripe but firm to prevent a watery filling.
• If the crust browns too quickly, loosely cover the edges with foil.
• Cooling time is essential for clean slices.

Variations and Substitutions

• Replace cinnamon with nutmeg or cardamom for a different spice profile.
• Use brown sugar instead of granulated sugar for a deeper flavor.
• Make a lattice top instead of a full crust for a classic look.

FAQs

Do I need to peel the peaches?
Peeling is optional, but it gives a smoother filling texture.

Can I make this pie ahead of time?
Yes, bake it a day in advance and store at room temperature.

Can I freeze peach pie?
Yes, freeze the baked and cooled pie for up to 2 months.

Serving Suggestions

• Serve with vanilla ice cream or whipped cream.
• Pair with coffee or tea for dessert or afternoon treats.
• Enjoy slightly warm for the best texture.

Why You’ll Love This Recipe

• Classic homemade peach pie with a flaky crust.
• Juicy, well-balanced filling that’s not overly sweet.
• Perfect for summer gatherings and family desserts.
• Simple ingredients and reliable results every time.