Description
This homemade peach pie recipe features fresh peaches, a buttery double crust, and warm cinnamon flavor. Perfect for summer or anytime you crave a comforting dessert.
Ingredients
1 double pie crust
3 pounds peaches (about 8–9 peaches), peeled and sliced
⅔ cup granulated sugar
6 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, cubed
1 egg
1 tablespoon coarse sugar for sprinkling
Instructions
1. Preheat the oven to 425°F (218°C). Let pie dough warm slightly on the counter.
2. Peel and slice peaches into ½-inch thick slices.
3. In a large bowl, mix peaches, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
4. Roll out the bottom crust into a 13-inch circle and fit into a 9-inch pie plate.
5. Roll out the top crust into an 11-inch circle and cut into 1-inch strips for lattice.
6. Fill the crust with peach mixture and dot with butter.
7. Lay strips over the pie in a lattice pattern. Trim and crimp edges.
8. Beat egg with 1 tablespoon water. Brush crust with egg wash and sprinkle with coarse sugar.
9. Cover pie edges loosely with foil. Bake for 20 minutes.
10. Reduce oven to 375°F (190°C) and bake for 40–50 more minutes until golden and bubbly.
11. Cool on a rack for 4 to 5 hours before slicing.
Notes
Peeling the peaches is optional.
A pinch of salt enhances flavor.
You can add nutmeg, cardamom, or ginger for extra depth.
Use all the juice from the filling mixture.
If skipping lattice, cut vents into a full crust.
Bake on a preheated tray to help crisp the bottom crust.
Tent the whole pie with foil if the top browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Pies
- Method: Baking
- Cuisine: American