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Perfect Mom’s Fresh Peach Pie

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A classic homemade peach pie with a flaky golden crust and juicy cinnamon-spiced peach filling, perfect for Sunday dinner and family gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5–6 large ripe peaches, peeled, pitted, and sliced (about 6 cups)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 tsp sugar, and 1 tsp salt. Add 1 cup cold, cubed butter. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Sprinkle 6 tablespoons ice water over the flour mixture, tossing gently with a fork. Add more water, one tablespoon at a time, just until dough holds together when pinched. Avoid overmixing.
  3. Divide dough in half, shape each into a flat disk, wrap in plastic, and chill for at least 1 hour.
  4. In a large bowl, combine sliced peaches, ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp vanilla extract, and 1 tbsp lemon juice. Toss gently until peaches are coated evenly. Set aside to macerate.
  5. Preheat oven to 425°F (220°C). Place a rack in the lower third of the oven.
  6. On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer gently to a 9-inch pie dish. Patch any cracks with a little water and dough.
  7. Pour peach mixture into crust, spreading evenly. Dot with 1 tbsp small butter pieces.
  8. Roll out second dough disk to a 12-inch circle. Lay it whole on top, cut slits for vents or create a lattice pattern. Seal edges by pinching or fluting. Trim excess dough.
  9. Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
  10. Place pie on a baking sheet and bake for 15 minutes at 425°F (220°C). Then reduce temperature to 350°F (175°C) and bake for another 40–45 minutes until crust is golden and filling bubbles. Cover edges with foil if they brown too fast.
  11. Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Use cornstarch to thicken filling without gluey texture. Two-step baking temperature prevents burning crust before filling cooks. Cover crust edges with foil halfway through baking to avoid over-browning. Let pie cool completely before slicing to avoid runny filling.

Nutrition

Keywords: peach pie, fresh peaches, homemade dessert, Sunday dinner, flaky crust, cinnamon, easy peach pie

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