Irresistible Homemade Peach Pie with Flaky Crust

Introduction

There’s something about peach pie that just stops time. Maybe it’s the way the syrupy peaches bubble up through the vents in the crust, or how your kitchen smells like summer and old Southern cookbooks while it bakes. Whatever it is, peach pie isn’t just dessert—it’s a memory, wrapped in pastry and kissed by the sun. And when it’s made from scratch, with ripe peaches and a buttery, flaky crust? That’s not just good food, that’s soul food.

This peach pie recipe isn’t about shortcuts or shiny supermarket glazes. It’s about fresh ingredients, old-school technique, and a little bit of guts. You’ll peel the peaches yourself. You’ll roll the dough by hand. And when you take that first bite—flaky, golden crust giving way to warm, sweet peach filling—you’ll know exactly why you did it.

I’ve made this peach pie at 2 a.m. after long shifts, and I’ve served it at backyard barbecues with a gallon of sweet tea on the side. It’s the kind of pie that doesn’t need dressing up, because it’s already got everything going for it. It’s soft and sticky where it should be, crisp and tender where it must be. And most importantly, it tastes like home.

Why You’ll Love This Recipe

• Made from scratch – No store-bought shortcuts, just real ingredients.
• Authentic Southern flavor – Sweet, juicy peaches and buttery crust.
• Flaky golden crust – That perfect homemade pie texture.
• Impressive but simple – A classic peach pie recipe anyone can master.
• Perfect for summer – Great way to use up fresh or frozen peaches.
• Versatile – Works well with a lattice, crumble, or double crust.

Ingredients

For the Filling:

• 6–7 ripe peaches, peeled, pitted, and sliced (about 6 cups)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 tsp salt
• 1 tbsp sugar (optional)
• 6–8 tbsp ice water

For Assembly:

• 1 egg (for egg wash)
• 1 tbsp milk or water
• Extra sugar for sprinkling

Instructions/Method

Make the Pie Dough:

1. In a large bowl, whisk together flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.

Prepare the Filling:

5. In a large bowl, toss peach slices with sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit for 10–15 minutes.

Assemble the Peach Pie:

6. Preheat oven to 425°F (220°C).
7. Roll out one disc of dough and fit it into a 9-inch pie pan.
8. Pour peach filling into the crust, discarding excess liquid.
9. Roll out second dough disc and cut into strips for lattice or leave whole for a double crust.
10. Place over filling, seal edges, and crimp. Cut vents if using a solid top crust.
11. Brush crust with egg wash and sprinkle with sugar.

Bake:

12. Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 40–45 minutes.
13. If crust browns too fast, cover edges with foil.
14. Cool for at least 2 hours before slicing your peach pie.

Tips & Variations

• Use frozen peaches: If fresh peaches aren’t available, frozen work well—just thaw and drain first.
• Add a splash of bourbon: For an extra Southern kick in your peach pie.
• Try a crumble topping: Replace the top crust with oat-based streusel.
• Thicken with cornstarch: Substitute 2 tbsp cornstarch for flour if you want a clearer filling.

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