Description

This Summer Peach Pie is a delightful dessert featuring a flaky, buttery homemade crust filled with juicy, spiced peaches. Perfectly balanced with hints of cinnamon, nutmeg, and fresh lemon zest, this pie captures the essence of summer in every bite. Ideal for family gatherings or a sweet treat on a warm day, it pairs beautifully with vanilla ice cream.

Ingredients

Scale

For the Crust

2 ½ cups all-purpose flour
1 teaspoon sea salt
1 ½ teaspoons white sugar
1 cup (2 sticks) unsalted butter, chilled and cubed
1 tablespoon vanilla extract
¾ cup cold water
Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten

For the Peach Filling

3 lbs peaches, peeled, pitted, and quartered
¾ cup granulated sugar
⅓ cup golden brown sugar, packed
2 teaspoons vanilla extract
½ tablespoon lemon juice
1 tablespoon lemon zest
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ cup cornstarch

Instructions

Make the Pie Dough: In a large mixing bowl, combine flour, sugar and salt. Cut in the cubed butter using a pastry blender or forks until pea-sized pieces form. Add cold water and vanilla extract, stirring gently until dough clumps. Transfer to floured surface and fold dough until incorporated, forming a ball. Divide into two discs, wrap in plastic, and chill for 15 minutes.
Roll Out Crusts: Remove one disc and roll into a 12-inch circle. Place on a cookie sheet and freeze for 10 minutes. Roll out second disc to 12 inches and fit into a 9-inch pie pan, trimming excess to 1 inch; refrigerate.
Prepare Top Crust: Remove the chilled top crust from freezer and decorate with lattice cutter or stencils as desired. Keep chilled to maintain shape and place back in fridge once decorated.
Make Peach Filling: Preheat oven to 350°F. In a large bowl, stir together peaches, granulated sugar, brown sugar, vanilla, lemon juice, lemon zest, cinnamon, nutmeg, ginger, and cornstarch until peaches are well coated. Let sit covered for 10 minutes to release juices.
Assemble the Pie: Pour peach filling into bottom crust in pie pan. Gently place the decorated top crust over the filling and tuck edges under the bottom crust, crimping decoratively. Brush top crust with egg wash and chill for 15 minutes.
Bake the Pie: Place pie on a rimmed baking sheet and bake for 60-70 minutes, turning halfway through for even baking, until juices bubble and crust is golden.
Cool and Serve: Remove pie from oven and allow to cool for at least 1 hour, ideally 3-4 hours, to let filling set. Serve with scoops of vanilla ice cream for best experience.

Notes

Keeping the dough and butter cold helps achieve a flaky crust.
Allow the pie to cool fully to prevent the filling from running when sliced.
Use a rimmed baking sheet to catch any filling drips during baking.
If peaches are not in season, frozen peeled peaches can be used but reduce the sugar slightly.
For extra flavor, you can add a touch of almond extract to the filling or crust.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 360 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: summer peach pie, homemade pie crust, fresh peach dessert, lattice crust pie, easy fruit pie