There’s something undeniably comforting about a freshly baked peach pie. With its golden, flaky crust and sweet, juicy peach filling, it’s the epitome of summer dessert bliss. Whether you’re using fresh, ripe peaches or frozen ones, this pie is a celebration of seasonal fruit at its best.
The key to an incredible peach pie starts with the filling. Fresh peaches are peeled and sliced, then tossed with sugar, a dash of cinnamon, a squeeze of lemon juice, and a bit of cornstarch to help thicken the juices as the pie bakes. The combination of cinnamon and lemon brings out the natural sweetness of the peaches, making each bite feel like a little burst of sunshine. If you like, you can add a pinch of nutmeg or ginger for extra depth of flavor, but the peaches alone are usually the star of the show.
Next, you’ll need a buttery, flaky pie crust. You can make your own from scratch or use store-bought, but either way, the crust should be tender enough to crumble with each bite but sturdy enough to hold in all that delicious peach filling. Roll out your dough and line a pie dish, then pile in the peach mixture. Top with another layer of dough, crimp the edges, and cut a few slits in the top to allow steam to escape during baking.
Baking the pie at a high temperature ensures that the crust gets golden and crisp while the peach filling becomes perfectly bubbly. Once the pie is out of the oven, let it cool slightly so the filling can set, making it easier to slice.
Serve your peach pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat. It’s perfect for summer barbecues, family dinners, or any occasion when you want to bring a little homemade sweetness to the table. Every slice is a reminder of why peach pie is a timeless classic.
Ingredients
- 6 cups peaches peeled, pitted, and sliced
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1 tablespoon butter cut into small pieces
- 1 pie crust double crust or lattice top
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced peaches, sugar, flour, cinnamon, and lemon juice. Mix well.
- Roll out half of the pie crust and fit it into a 9-inch pie pan. Pour the peach mixture into the pie crust.
- Dot the peach mixture with butter pieces.
- Cover with the top crust, forming a lattice if desired, and seal the edges. Cut slits in the top for steam to escape.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.
Nutrition
