There’s something truly special about a homemade peach pie, isn’t there? It’s like a warm hug from Grandma’s kitchen, but with a modern twist that makes it even better! Today, I’m excited to share with you my secrets for making a peach pie that’s not just delicious but also easier than you might think. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe
- A flaky, buttery crust that’s surprisingly easy to make
- A sweet and tangy peach filling that’s packed with flavor
- Perfect for summer gatherings, potlucks, or just a cozy night in
- Can be made with fresh or frozen peaches
- Ready in just a few hours, including chilling time
- Pairs perfectly with vanilla ice cream or whipped cream
Ingredients
Here’s what you’ll need to make this Southern Peach Pie recipe. Don’t worry if you’re short on time—this is one of those quick family dinners that still feels special. The full ingredient list is provided below, but here’s a quick overview:
For the 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)
For the 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
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
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, and mix until the dough begins to come together.
Turn the dough out onto a floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Peach Filling
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat the peaches evenly.
Assemble the Pie
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
Fill with the peach mixture. Dot the top of the filling with small pieces of butter and sprinkle with coarse sugar, if desired.
Bake the Pie
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil and continue baking.
Cool and Serve
Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Pro Tips for Making the Recipe
- Use Fresh Peaches: Fresh peaches will give you the best flavor, but frozen peaches work too! Just thaw and pat dry before using.
- Keep it Cold: Cold ingredients are key to a flaky crust. Make sure your butter is chilled and your water is icy cold.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing will make the crust tough.
- Let it Rest: Letting the dough rest in the fridge will help the gluten relax, making it easier to roll out.
- Cover the Crust: If you notice the crust browning too quickly, cover the edges with foil to prevent burning.
How to Serve
This Homemade Peach Pie is perfect on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra-special treat, try serving it with a drizzle of caramel sauce or a sprinkle of cinnamon. If you’re looking for more dessert ideas, check out my How to Make Tender Coconut Cake or Stunning Harry Potter Cake Decorations for more inspiration!
Make Ahead and Storage
This pie can be made ahead and stored in the fridge for up to 2 days before baking. Let it come to room temperature before baking. Once baked, the pie can be stored at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze the unbaked pie for up to 3 months—just thaw overnight in the fridge before baking. For more 30-minute meals and easy pasta recipes, check out my How to Make Bug Juice recipe for a quick and refreshing drink that’s perfect for weeknight dinner ideas.
There you have it, folks! A Peach Pie Recipe that’s sure to become a family heirloom. With its flaky crust and sweet, tangy filling, it’s the perfect dessert for any occasion. So go ahead, give it a try, and let me know what you think in the comments below. Happy baking!
Better Than Grandma’s Peach Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes cold and cut into cubes
- ¼ cup ice water plus more if needed
- 6 cups fresh peaches, peeled and sliced
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces cut into small pieces
- 1 tablespoon coarse sugar for sprinkling, optional
Instructions
- Prepare the pie crust: Combine flour and salt, then work in cold butter until crumbly. Add ice water gradually until dough forms. Wrap and refrigerate for 30 minutes.
- Prepare the peach filling: Mix sliced peaches with sugars, cornstarch, spices, lemon juice, vanilla, and a pinch of salt until evenly coated.
- Assemble the pie: Roll out dough, place in pie dish, fill with peach mixture, dot with butter, and sprinkle with coarse sugar if desired.
- Bake the pie: Place on baking sheet and bake at 375°F (190°C) for 45-50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
- Cool and serve: Allow pie to cool for at least 2 hours before serving. Enjoy with vanilla ice cream or whipped cream.