Classic Homemade Peach Pie

Introduction

Peach pie is one of the most beloved summer desserts in American baking history. Originating from early European settlers who brought pie-making traditions to the New World, it became especially popular in the Southern United States, where peaches thrive. The combination of flaky crust and juicy peaches creates a dessert that’s both rustic and elegant — perfect for gatherings, holidays, or whenever you want a taste of sunshine.

Ingredients

For the Pie Crust (makes a double crust)

• 2 ½ cups all-purpose flour (315 g)
• 1 tsp salt
• 1 tbsp sugar
• 1 cup (230 g) unsalted butter, cold and cubed
• 6–8 tbsp ice water

For the Peach Filling

• 6 cups fresh peaches, peeled and sliced (about 6–8 peaches)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 tbsp cornstarch (or 4 tbsp flour for thicker filling)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon (optional)
• Pinch of salt
• 2 tbsp butter, cut into small cubes (to dot on filling)

For the Topping

• 1 egg, beaten (for egg wash)
• 1 tbsp sugar (for sprinkling)

Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, mix flour, salt, and sugar.
2. Cut in cold butter using a pastry cutter or your hands until mixture resembles coarse crumbs.
3. Slowly add ice water, 1 tablespoon at a time, until dough just comes together.
4. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Peach Filling

1. In a large bowl, combine sliced peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt.
2. Gently toss until peaches are evenly coated. Let sit for 10–15 minutes to draw out juices.

Step 3: Assemble the Pie

1. Roll out one dough disc on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges.
2. Pour the peach filling into the crust and dot the top with small butter pieces.
3. Roll out the second crust and cut into strips for a lattice top (or cover fully and cut slits for steam).
4. Weave the strips over the filling, trim and crimp edges together.
5. Brush the top with beaten egg and sprinkle with sugar for shine.

Step 4: Bake

1. Preheat oven to 400°F (200°C).
2. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake another 35–40 minutes, or until crust is golden and filling is bubbling.
3. If crust browns too quickly, cover edges with foil.

Step 5: Cool

Let the pie cool for at least 2–3 hours to set before slicing. Serve warm with vanilla ice cream or whipped cream.

Benefits

• Rich in antioxidants – Peaches are full of vitamins A and C, promoting healthy skin and immunity.
• Natural energy – Butter and sugar provide quick energy, while the fruit adds natural sweetness.
• Mood booster – The scent and taste of warm peach pie are comfort in every bite.

History

Peach pie first appeared in American cookbooks in the 18th century and became a Southern staple by the 19th century. Georgia, famously known as the “Peach State,” helped popularize the dish. It’s now a beloved dessert across the U.S., symbolizing hospitality, summer, and family gatherings.

Nutrition (per slice, approx.)

• Calories: 380
• Protein: 4 g
• Carbohydrates: 55 g
• Sugars: 30 g
• Fat: 16 g
• Fiber: 3 g

Lovers of Peach Pie Say…

The smell alone makes my kitchen feel like home.”

That golden crust with soft peaches inside — pure comfort.”

No summer is complete without this pie!”

Conclusion

Homemade peach pie is more than just a dessert — it’s a sweet tradition passed down through generations. With its flaky crust, syrupy peaches, and buttery aroma, it captures the essence of sunshine and love in every bite. Whether you serve it at a picnic or a family dinner, this pie guarantees smiles all around