There’s nothing quite like the comforting aroma of a freshly baked Classic Peach Pie filling your kitchen. Juicy, ripe peaches mingle with warm spices, creating a luscious filling that’s both sweet and tangy. Encased in a flaky, golden crust, every bite offers a perfect balance of textures—crisp, buttery pastry giving way to tender, syrupy fruit. In just over two hours, you can create this timeless dessert that’s as beautiful as it is delicious.
This pie is more than a treat; it’s a celebration of summer’s bounty. The vibrant peach flavor shines through, enhanced by hints of cinnamon and a touch of caramelized sugar. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, it’s a dessert that brings people together. With its rich, indulgent layers and wholesome ingredients, this pie is sure to become a cherished favorite in your recipe collection.
Ingredients for Classic Peach Pie
- Pie Crust:
- ▢ 2 cups all-purpose flour
- ▢ 1 cup butter-flavored shortening (or regular shortening)
- ▢ 1 teaspoon salt
- ▢ ½ cup cold water (ice-cold works best)
- Peach Filling:
- ▢ 5 cups fresh peaches, sliced (peeled)
- ▢ 1 teaspoon lemon juice (to prevent browning)
- ▢ ¼ cup all-purpose flour (or 2 Tablespoons minute tapioca for thickening)
- ▢ ¾ cup granulated sugar
- ▢ ¼ teaspoon cinnamon
- ▢ ½ teaspoon nutmeg
- ▢ 3 Tablespoons butter (cut into small pieces)
- Sugar Glaze:
- ▢ 1 Tablespoon milk
- ▢ 1 Tablespoon sugar (for sprinkling)
Step-by-Step Instructions
- Prepare the Pie Crust:
- In a large bowl, mix the flour, shortening, and salt using your fingers until the mixture resembles coarse crumbs.
- Gradually add the cold water and mix until the dough comes together. Avoid overmixing.
- Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 1 hour to firm up.
- Roll Out the Bottom Crust:
- Take one dough ball from the fridge and roll it out on a lightly floured surface into a circle about 12 inches in diameter (thin enough to fit a 9-inch pie pan).
- Carefully transfer the dough to the pie pan, pressing it gently into the edges. Leave the excess dough hanging over the rim for now.
- Prepare the Peach Filling:
- In a large bowl, toss the sliced peaches with lemon juice to prevent browning.
- In a separate bowl, combine the flour (or tapioca), sugar, cinnamon, and nutmeg. Mix well.
- Add the dry mixture to the peaches and stir until evenly coated.
- Assemble the Pie:
- Pour the peach filling into the prepared pie crust. Dot the top with small pieces of butter.
- Roll out the second dough ball into a circle for the top crust. Fold it in half and cut a few slits or decorative designs to allow steam to escape.
- Carefully place the top crust over the peaches. Trim the excess dough from the top crust, leaving about 1 inch overhang.
- Fold the overhanging bottom crust over the top crust and press to seal. Use your fingers to crimp or flute the edges.
- Add the Sugar Glaze:
- Lightly brush the top crust with milk using your fingertip (avoid puddling). Sprinkle evenly with sugar.
- Bake the Pie:
- Preheat the oven to 425°F (220°C). Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Tip: Cover the edges of the crust with foil halfway through baking to prevent over-browning.
- Let the pie cool for at least 1 hour before slicing to allow the filling to set.
Perfect Pairings: Serving Suggestions for Your Peach Pie
Serve your Classic Peach Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures and textures. For a lighter option, pair it with a drizzle of honey or a sprinkle of powdered sugar. A cup of hot coffee or iced tea makes a refreshing companion to this sweet treat.
Keep It Fresh: Storage and Reheating Tips
Store leftover peach pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in a preheated oven at 350°F for 10-15 minutes until warm. For a quick fix, microwave individual slices for 15-20 seconds, but be cautious to avoid soggy crusts.
Mix It Up: Recipe Variations to Try
Experiment with different fruits like apples or berries for a twist on the classic. Add a handful of chopped pecans or almonds to the filling for extra crunch. For a spiced-up version, swap cinnamon and nutmeg for cardamom or ginger. Feeling adventurous? Try a streusel topping instead of a traditional crust.
Time-Saving Hacks for Busy Bakers
Use pre-made pie crusts to cut prep time in half. If using fresh peaches, blanch them in boiling water for 30 seconds to make peeling easier. Prepare the crust and filling the night before, then assemble and bake the next day. For a quicker bake, reduce the oven temperature to 375°F and extend the cooking time by 10-15 minutes.
Essential Tools for Pie-Making Success
Invest in a 9-inch pie dish with a fluted edge for a professional look. A rolling pin with adjustable thickness rings ensures an even crust. Use a pastry cutter or bench scraper to handle dough without overworking it. A silicone baking mat makes rolling out dough a breeze and prevents sticking.
Classic Peach Pie
Ingredients
Pie Crust
- 2 cups flour
- 1 cup butter flavored shortening
- 1 teaspoon salt
- ½ cup cold water
Peach Filling
- 5 cups fresh peaches, sliced (remove skins)
- 1 teaspoon lemon juice
- ¼ cup flour (or 2 Tablespoons minute tapioca)
- ¾ cup sugar
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 Tablespoons butter
Sugar Glaze
- 1 Tablespoon milk
- 1 Tablespoon sugar
Instructions
- Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in cold water and mix until well blended.
- Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour so it is easier to work with.
- Take one ball from the fridge and roll into a circle on a lightly floured surface. Roll it thin because pie crust swells as it cooks.
- Place dough in a 9 inch pie pan. Don’t trim the excess of yet, leave it hanging over the edge.
- In a bowl mix peaches and lemon juice. In a separate bowl combine flour (or tapioca), sugar, cinnamon and nutmeg.
- Add this mixture to the peaches.
- Pour into crust. Dot with small amounts of butter over the peaches.
- Roll out the other ball of dough. After it’s rolled out fold in half and cut some slits and designs so pie can breathe while cooking.
- Carefully place top crust over peaches.
- Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top.
- Seal the around the edge and flute the edge with finger.
- With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk.
- Bake at 425 degrees for about 40 to 45 minutes.
- Crust should be golden brown. You may want to cover the edges with foil halfway through cooking time to prevent excessive browning on the outer edges.