Peach Pie: The Only Summer Dessert Worth Your Time

Picture this: golden, buttery crust cradling juicy, caramelized peaches that explode with flavor in every bite. This isn’t just pie—it’s a summer vacation on a plate. Forget store-bought imposters; homemade peach pie is the flex your dessert game needs.

Why settle for mediocre when you can have legendary? Whether you’re impressing in-laws or treating yourself (no judgment here), this recipe delivers. Ready to make your kitchen smell like a farmer’s market at peak season?

Let’s go.

Why This Peach Pie Recipe Slaps

First, the crust. Flaky, tender, and just salty enough to balance the sweetness. Then, the filling—no mushy peaches here.

We’re talking perfectly spiced, syrupy goodness with a hint of lemon to keep it bright. The secret? A mix of fresh and slightly underripe peaches for texture.

And because we’re not monsters, there’s a cheat for lazy bakers: store-bought crust works in a pinch. But trust us, homemade tastes like victory.

Ingredients You’ll Need

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 cup unsalted butter (cold), 6-8 tbsp ice water
• For the filling: 6-7 ripe peaches (peeled and sliced), ½ cup granulated sugar, ¼ cup brown sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp cinnamon, 3 tbsp cornstarch
• For the egg wash: 1 egg, 1 tbsp milk, 1 tbsp sugar (for sprinkling)

FYI, skipping the cornstarch? Enjoy your peach soup.

Step-by-Step Instructions

1. Make the crust: Mix flour and salt, then cut in butter until pea-sized crumbs form.

   Add water 1 tbsp at a time until dough comes together. Chill for 30 mins.

2. Prep the filling: Toss peaches with sugars, lemon juice, vanilla, cinnamon, and cornstarch. Let sit for 15 mins—this prevents a soggy bottom (the pie’s, not yours).
3. Roll it out: Divide dough in half.

   Roll one half into a 12-inch circle, fit into a 9-inch pie dish, and trim edges. Save the scraps for lattice envy.

4. Fill it up: Pour the peach mixture into the crust. Dot with butter if you’re feeling extra.
5. Top it off: Roll the second dough half, slice into strips, and weave a lattice.

   Crimp edges, brush with egg wash, and sprinkle sugar.

6. Bake: 375°F for 45-55 mins until golden and bubbly. Cool for 2 hours—unless you enjoy third-degree mouth burns.

How to Store Your Masterpiece

Room temp: Cover loosely with foil; lasts 2 days (good luck with that). Fridge: Up to 4 days, but the crust loses its crunch. Freezer: Wrap tightly; freeze for 3 months. Reheat in the oven—microwaving turns it into a sad, soggy mess.

Why This Pie is Basically a Health Food

Peaches pack vitamins A and C, and fiber (we’re counting it).

The cinnamon helps regulate blood sugar, and the butter? Well, happiness is vital. IMO, it’s a balanced meal if you add whipped cream.

Don’t @ me.

Common Mistakes to Avoid

• Overworking the dough: Tough crust = edible hockey puck.
• Skimping on cornstarch: See “peach soup” above.
• Using only ripe peaches: A mix ensures structure. Otherwise, enjoy peach jam.
• Skipping the chill time: Warm dough spreads like gossip. Patience pays.

Swaps and Subs for Picky Eaters

Gluten-free: Use a 1:1 GF flour blend. Vegan: Swap butter for coconut oil and egg wash for almond milk. Less sugar: Reduce to ⅓ cup total, but the peaches better be perfect. No fresh peaches: Frozen work—just thaw and drain first.

Canned? We’re not friends anymore.

FAQs

Can I use canned peaches?

Technically, yes. But fresh peaches give better flavor and texture.

If you must, drain them well and pat dry—unless you like a watery mess.

Why is my crust soggy?

You didn’t let the filling sit, or you skipped cornstarch. Or you cut into it too soon. Respect the pie.

Can I make this ahead?

Bake it the day before, but don’t refrigerate unless it’s sliced.

The crust will weep.

How do I prevent the edges from burning?

Use a pie shield or foil. Or embrace the charred look and call it “artisanal.”

Final Thoughts

Peach pie isn’t just dessert—it’s a mood. It’s summer nostalgia, a cheat day well spent, and proof that butter makes everything better.

Follow this recipe, avoid the pitfalls, and you’ll have a pie that steals the spotlight at any gathering. Or, you know, eat it alone in the dark. We don’t judge.