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Fresh Peach Pie

A classic summer dessert featuring juicy fresh peaches baked in a flaky golden crust, perfect with whipped cream or ice cream.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6-7 cups fresh peaches peeled and sliced
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg optional
  • 0.25 tsp salt
  • 2 tbsp butter cut into cubes
  • 1 double pie crust homemade or store-bought
  • 1 egg beaten for egg wash

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, combine peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Mix well.
  3. Roll out bottom crust into a 9-inch pie pan. Fill with peach mixture and dot with butter.
  4. Top with second crust or lattice. Crimp edges and cut slits if using a full top crust.
  5. Brush with egg wash and sprinkle with sugar if desired.
  6. Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake 30–35 minutes until golden brown and bubbly.
  7. Cool for at least 2 hours before slicing to let filling set.

Notes

For best results, use ripe freestone peaches. To freeze, assemble pie without baking, wrap tightly, and bake from frozen later.