Homemade Peach Pie

4.50 from 8 votes

This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.

Prep Time30

Place dough in the refrigerator for 1 hour or overnight to chill.1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: homemade peach pie, Peach Pie

Servings: Slices

Author: Alyssa Rivers

Ingredients

Homemade Crust or Use 2 (9 inch) Store Bought Pie Crusts

2 1/2 cups all purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 Tablespoons ice water

Peach Pie Filling

5 cups 6-8 ripe but firm peaches peaches, sliced (can be peeled or unpeeled)
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons lemon juice
1 teaspoon vanilla extract
1 large egg yolk
2 Tablespoons water

Instructions

Homemade Crust

Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
Add water to the dough 1 tablespoon at a time until the dough forms a ball.
Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.

Making the Peach Pie

Preheat oven to 425 degrees Fahrenheit.
Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you’re ready to add your filling.
In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
Layer the top crust over the pie and crimp the edges to seal.
In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.
Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.

Notes

Updated on June 8, 2021

Originally Posted on June 15, 2020

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