Classic Summer Peach Pie

There's a moment every summer when the farmers market vendors start piling peaches into their displays, and you know the season is reaching its peak. I walked past those fuzzy golden orbs one afternoon and thought about how my neighbor used to bring over a whole basket from her tree, and that's when I decided I needed to make a real peach pie from scratch. The smell of cinnamon and vanilla filling a warm kitchen, the sound of that golden crust cracking as you slice into it—that's when you know you've made something worth the effort.

I made this for a small gathering on a July evening when the air was so humid you could barely move, and somehow everyone ended up gathered in the kitchen watching the pie bake instead of sitting outside. The moment it came out of the oven, golden and bubbling at the edges, someone said it smelled like summer itself, and I realized why people spend hours making desserts from scratch—it's not really about the pie, it's about that collective moment of anticipation.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of a tender crust; make sure it's measured by spooning and leveling, not scooping, or your dough will be tough.
• Unsalted butter, cold (1 cup): This is non-negotiable—warm butter produces a dense, greasy crust, so pull it straight from the fridge and cut it into cubes right before mixing.
• Salt (1 tsp): A small amount that amplifies the peach flavor and balances the sweetness of the filling.
• Granulated sugar for crust (1 tbsp): Just enough to add a subtle sweetness without dominating the buttery flavor.
• Ice water (6–8 tbsp): The temperature matters more than the exact amount; add it gradually until the dough barely holds together.
• Ripe peaches (6 cups, about 900 g): Use a mix of yellow and white varieties if you can find them; the white peaches add a delicate, almost floral note.
• Granulated sugar for filling (3/4 cup): This draws moisture from the peaches and prevents a watery filling, but be careful not to add more or you'll mask the natural flavor.
• Cornstarch (1/4 cup): The secret to a filling that sets properly without becoming gelatinous; it absorbs the peach liquid without making the texture gummy.
• Lemon juice (1 tbsp): A small touch that brings brightness and prevents the filling from tasting one-dimensional.
• Cinnamon and nutmeg (1/2 tsp and 1/4 tsp): Use freshly ground if possible; these spices warm the fruit without overwhelming it.
• Vanilla extract (1 tsp): Adds depth that makes people ask what the secret ingredient is.
• Egg wash (1 beaten egg): This creates that beautiful golden-brown shine and helps any topping stick to the crust.
• Coarse sugar (optional, 1 tbsp): A sprinkle on top before baking catches the light and gives the crust a jewel-like appearance.

Instructions

Make the dough:

Whisk flour, sugar, and salt together, then add cold butter and work it in with your fingertips or a pastry blender until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible. Add ice water one tablespoon at a time, stirring gently until the dough just barely comes together—it should look shaggy and rough, not smooth.

Chill the dough:

Divide the mixture in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least an hour. This resting period is when the gluten relaxes and the butter stays cold, which gives you that flaky texture later.

Prepare the filling:

Toss your sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Let it sit for 10 minutes so the sugar begins to dissolve and the peaches start releasing their juices—this is when you'll know the filling is ready.

Heat the oven:

Preheat to 400°F (200°C) about 15 minutes before you plan to assemble the pie so it reaches the right temperature.

Line the pie dish:

Lightly flour your work surface and roll out one dough disk to about 1/8-inch thickness, large enough to cover a 9-inch pie dish with some overhang. Transfer it carefully—I use a bench scraper to help lift it—and press it gently into the dish, letting excess dough drape over the edges.

Add the filling:

Pour the peach mixture into the crust, spreading it evenly so you get a balanced amount in every slice.

Top with second crust:

Roll out your second disk and either lay it flat over the filling or cut it into strips for a lattice pattern if you're feeling fancy. Trim the excess dough from the edges, then crimp them together with a fork or your fingers to seal, and cut several slits or create openings in a lattice so steam can escape during baking.

Apply the finish:

Brush the top crust with beaten egg so it browns beautifully, and sprinkle with coarse sugar if you have it.

Bake:

Bake for 50 minutes until the crust is golden brown and the filling is bubbling up slightly through the vents. If the edges are browning too fast, tent them loosely with foil for the last 15 minutes.

Cool completely:

This is the hardest part—let the pie sit on a wire rack for at least 2 hours before cutting so the filling sets and you won't end up with a runny mess on your plate.

Pin it

I remember slicing into this pie after it had cooled, and that first piece came out with golden edges and a filling that held its shape perfectly, and somehow sharing it felt like sharing something I'd created with care. There's a quiet satisfaction in serving something homemade that tastes like summer.

Choosing Your Peaches

The quality of your peaches makes or breaks this pie, so pick ones that smell sweet and yield slightly to gentle pressure but aren't mushy. Yellow peaches give you that classic bright flavor, but white peaches bring a more delicate, almost honeyed quality that makes people stop mid-bite and ask what they're tasting. If the peaches feel rock-hard, ripen them on the counter for a day or two; if they're already soft, use them right away. A mix of the two varieties is ideal, but even a single type will shine through here.

Crust Variations and Make-Ahead Tips

If you want to save time on the day of serving, you can make the dough disks up to two days ahead and keep them refrigerated, or even freeze them for up to three months. The filling can also be prepped several hours before assembly, though it might release extra liquid as it sits—just give it a gentle stir before adding it to the crust. For a less traditional look, you can skip the lattice and just cut simple slits in the top, or go the opposite direction and spend extra time creating a woven pattern that looks like pastry art.

Serving and Storage

Serve slices while still slightly warm with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream, which lets the peach flavor shine without adding too much sweetness. Leftover pie keeps well at room temperature for a day or two, covered loosely, or you can refrigerate it for up to four days and gently warm it in a low oven before serving.

• If you're making this ahead for an event, bake it the morning of serving so the crust stays crisp.
• A small scoop of ice cream melting into the warm peach filling is really the only way to eat this.
• Don't feel pressured to make a perfect lattice—even imperfect patterns look beautiful and taste exactly the same.

Pin it

This is the kind of pie that turns a simple evening into something memorable, the kind that tastes like care and patience. Make it when peaches are at their sweetest, and you'll understand why people have been baking these for generations.

Recipe Q&A

→ How do I ensure a flaky crust?

Use cold butter and minimal water when mixing the dough. Handle it gently and chill before rolling to help maintain flakiness.

→ What type of peaches works best?

Use a mix of yellow and white ripe peaches for balanced sweetness and depth of flavor.

→ How can I prevent the crust edges from burning?

Cover the edges with foil halfway through baking to avoid over-browning while allowing the filling to cook fully.

→ Can I prepare the filling in advance?

Yes, you can prepare the filling and keep it refrigerated for a few hours before assembling to enhance flavors.

→ What is the purpose of cornstarch in the filling?

Cornstarch thickens the peach juices during baking, ensuring a firm, not runny, filling.