This easy homemade peach pie is like a warm hug on a plate! With juicy peaches and a flaky crust, it’s perfect for any occasion or just because you feel like treating yourself.
I can never resist a slice, especially with a scoop of ice cream on top! Yum! Making this pie is simple—I just mix, bake, and enjoy the sweet smell filling my kitchen!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the star of this pie! If they’re out of season, you can use canned peaches (drained) or even frozen peaches. Just remember to adjust the sugar because canned peaches can be sweeter.
Butter: Unsalted butter gives the best flavor, but if you’re watching your salt intake, you can use margarine or a dairy-free alternative like coconut or vegetable shortening.
All-purpose flour: While I stick with all-purpose flour for the crust, you can substitute with whole wheat flour for a nuttier taste. Just keep in mind the texture might change a little!
Cornstarch: It’s used here to thicken the filling. If you don’t have it, you can substitute it with flour, but use a bit more than the recipe calls for since it’s less effective.
What’s the Best Way to Make a Flaky Pie Crust?
Creating a flaky crust can be tricky, but it’s all about keeping everything cold! Here’s how to do it:
- Make sure your butter is really cold, even pop it in the freezer for a few minutes if you can.
- When mixing the butter into the flour, do it quickly. You want small bits of butter to remain for that flaky texture.
- Add ice water gradually, just until it holds together. Overmixing can make the crust tough.
- Chill the dough! This relaxes the gluten and keeps the crust from shrinking when you bake it.
With these tips, you’ll have a perfect base for your delicious peach filling!
Easy Homemade Peach Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (for crust)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 4-6 tbsp ice water
For the Peach Filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 6-7 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces (for dotting on filling)
For Assembly:
- 1 egg, beaten (for egg wash)
- Additional granulated sugar for sprinkling on top
How Much Time Will You Need?
This delightful peach pie will take about 30 minutes to prepare and 1 hour to bake, plus an additional 2 hours to cool before slicing. So, aim for a total of about 3 hours to make this delicious treat!
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to mix until the mixture looks like coarse crumbs with some small butter chunks remaining. This is key for a flaky crust!
2. Form the Dough:
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just holds together. Do not overwork it! Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the fridge for at least 1 hour.
3. Prepare the Peach Filling:
While the crust chills, combine the sliced peaches in a large bowl with the granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently to mix, and let it sit while you roll out the crust. This will help the flavors meld together.
4. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into place.
5. Add the Filling:
Pour the peach filling into the prepared crust, making sure to get all the juicy goodness in there. Dot the filling with the small pieces of butter for extra richness.
6. Top It Off:
Roll out the second dough disk into a 12-inch circle and place it over the peaches. Trim any excess dough hanging over the edges, and crimp to seal the edges. Cut a few slits in the top crust to let steam escape while baking.
7. Egg Wash and Sprinkling:
Brush the top crust with the beaten egg, then sprinkle a little granulated sugar over the crust for a sweet, shiny finish.
8. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the crust turns golden brown and the filling bubbles.
9. Cooling Time:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This helps the filling set up so it won’t spill everywhere when you slice it!
10. Serve and Enjoy:
Enjoy your peach pie warm or at room temperature, and feel free to top each slice with a scoop of vanilla ice cream or a dollop of whipped cream for that extra special touch!
Bon appétit! Enjoy your perfectly golden, luscious, and fragrant homemade peach pie!
FAQ for Easy Homemade Peach Pie
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw and drain any excess liquid before using them in the filling. You might want to reduce the sugar slightly since frozen peaches can be sweeter.
What If I Don’t Have Cornstarch?
No problem! You can substitute with flour, but use about 1.5 times the amount of flour compared to cornstarch since it’s less effective as a thickener. Just be aware that it may slightly change the texture of the filling.
How Do I Store Leftover Peach Pie?
Store any leftover pie in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days. Reheat slices in the microwave for a few seconds or enjoy cold!
Can I Make the Pie Crust Ahead of Time?
Yes, you can prepare the crust in advance! Just make the dough, form it into disks, wrap them in plastic wrap, and store them in the fridge for up to 2 days. You can also freeze them for up to 3 months. Just thaw in the fridge before using.
