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peach pie recipe

Best Ever Peach Pie

Melena
This Best EVER Peach Pie is the ultimate homemade dessert — juicy, golden peaches baked in a buttery, flaky crust. Sweet, warm, and full of summer flavor, this classic pie brings comfort and nostalgia to every bite. Perfect with a scoop of vanilla ice cream!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes

Ingredients
  

  • For the Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 5–6 tablespoons ice water
  • For the Peach Filling:
  • 6–7 cups sliced fresh peaches about 6 large peaches
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon optional
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Optional Add-Ins:
  • Pinch of nutmeg or allspice
  • Few drops of almond extract
  • Small butter pats on top before baking

Instructions
 

  • Prepare the Crust:
  • In a large bowl, mix flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough holds together.
  • Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Make the Filling:
  • In a separate bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, vanilla, and salt.
  • Stir gently to coat and let rest 10 minutes to release juices.
  • Assemble the Pie:
  • Roll out one dough disc and place it into your pie dish.
  • Pour the peach filling evenly into the crust.
  • If desired, dot with butter pats.
  • Roll out the second disc and cover the pie (solid top or lattice).
  • Seal and crimp edges, then cut small slits for steam if using a solid top.
  • Bake:
  • Preheat oven to 400°F (200°C).
  • Brush the top crust with an egg wash (1 beaten egg + 1 tablespoon milk) and sprinkle with sugar.
  • Bake for 45–50 minutes, or until golden and bubbling.
  • Let cool for at least 2 hours before slicing to allow the filling to set.

Notes

  • Use ripe but firm peaches for the best texture and sweetness.
  • Chill your dough — it ensures a flaky crust.
  • To prevent soggy bottoms, sprinkle a little cornstarch or breadcrumbs before adding filling.
  • For a glossy, golden finish, don’t skip the egg wash.
  • Cover crust edges with foil halfway through baking to prevent burning.
  • Let the pie rest before slicing — this helps the filling firm up beautifully.