Description
This Better Than Grandma’s Peach Pie is a classic, homemade dessert featuring a flaky buttery crust filled with a luscious, spiced peach filling. Perfectly balanced with hints of cinnamon, nutmeg, and vanilla, this pie bakes to golden perfection and is ideal for summer gatherings or cozy fall evenings.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Chill the Dough: Turn the dough out onto a floured surface and form it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, which helps create a flaky crust.
- Prepare the Peach Filling: In a large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat all the peaches evenly with the spices and sugars.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick, large enough to fit a 9-inch pie dish. Transfer the dough carefully to the dish, pressing it into the bottom and up the sides evenly.
- Assemble the Pie: Pour the peach filling into the prepared crust. Dot the filling evenly with small pieces of unsalted butter and sprinkle coarse sugar on top if using for added crunch and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil and continue baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours so the filling sets properly. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Peel peaches by blanching them in boiling water for 30 seconds then plunging into ice water for easy skin removal.
- Use ripe but firm peaches to ensure the filling does not become too mushy.
- Chilling the dough is critical for a flaky crust, so don’t skip this step.
- Cover the crust edges with foil halfway through baking if they brown too fast.
- Letting the pie cool completely makes slicing cleaner and the filling thicker.
