Perfect Peach Pie

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Perfect Peach Pie

Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie for me. I couldn’t think of changing a thing.

The recipe for the pie crust is my trusted recipe that I use over and over again. It’s easy to make and delicious and flaky. But back to peaches. After all peaches are the star of the show here. I love peaches, they’re delicious and juicy. Beyond their deliciousness, peaches are full of health benefits, from contributing to your eye health to being full of vitamins and help protect against cancer and muscle degeneration. So if you have not yet had your peach intake this summer, it’s time!

Perfect Peach Pie

Perfect Peach Pie
Prep time
Cook time
Total time
Serves: 8
Pie Crust
  • 2½ cup flour
  • 1 cup cold butter, cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp ice cold water
  • 1 egg beaten
  • 5 cups sliced peeled peaches
  • 2 tbsp lemon juice
  • ½ cup all purpose flour
  • 1 cup sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp butter
  1. Place the butter in freezer for 20 minutes.
  2. In a food processor add the flour, salt and sugar and pulse a couple times.
  3. Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
  4. Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
  5. Preheat the oven to 425 F degrees.
  6. Take out the pastry discs from the fridge and roll out a disc so that it's 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn't get soggy.
  7. In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Pour the flour mixture over the peaches and mix. Pour the peaches into the pie crust and dot with butter.
  8. Cover with the other pie crust, folding the edges under. Dip a fork in the egg wash, and start sealing or pressing the edges with the tines of the fork. Brush the remaining egg over the top crust and cut several slits to vent steam.
  9. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown and you can see the juice bubble.
  10. Cool before serving, though I prefer this pie warm with a scoop of ice cream.

Absolutely delicious!


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  1. Grandpa says

    I may be missing something but…..instead of forming the fresh pie dough into two disks, I roll the base out while it’s still fresh and easily manageable – then place it in the pan – and cool the two together for the requisite time. I roll out the top crust and chill it on a pizza pan. It seems to me that the result is easier, and just as flaky as that produced by the two disk method. But then I am old…..and male.

  2. Aviva says

    Yummy looking pie! I would love to get ahead on some baking and am wondering can this beautiful Peach Pie be put together and frozen unbaked and if so how long would you bake it for and would you defrost at all?? Thanks in advance :)

    • says

      Hi Aviva,
      You could definitely freeze it for a few days if needed, and I would probably just let it thaw out for about an hour before putting it in the oven. As far as how long, probably the same, but all baking time can differ depending on the oven, but when it’s nice and golden it should be done. :)

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