Classic summer peach dessert (Printable)

Juicy peaches in a golden flaky crust, served warm with vanilla ice cream for a delightful treat.

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional)

# Steps:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Divide dough in half, shape into discs, wrap, and refrigerate for at least 1 hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract in a large bowl. Let rest for 10 minutes.
03 - Set oven temperature to 400°F (200°C).
04 - Roll one dough disc on a floured surface to fit a 9-inch pie dish. Transfer and trim excess dough.
05 - Pour peach filling evenly into the prepared crust.
06 - Roll second dough disc and cover filling. Trim edges, seal, and crimp. Cut slits or create a lattice pattern for venting.
07 - Brush top crust with beaten egg and sprinkle coarse sugar if using.
08 - Bake for 50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
09 - Cool pie on a wire rack for at least 2 hours to set before slicing.

# Chef’s Tips:

01 -
  • The crust becomes impossibly flaky when you actually take time to chill the butter-flour mixture instead of rushing it.
  • Fresh peaches taste like summer itself, especially when you catch them at peak ripeness and add just enough spices to highlight rather than mask their flavor.
  • There's something deeply satisfying about assembling and baking your own pie crust—it feels fancy but tastes homemade in the best way.
02 -
  • Warm peach pie tastes exponentially better than cold peach pie, but trying to cut it before it's set will guarantee a filling-everywhere disaster—trust the 2-hour cool completely.
  • The difference between a wet filling and a proper one is cornstarch, and measuring it matters; eyeballing it is how you end up with runny pie.
  • Your crust quality depends almost entirely on keeping everything cold; if your butter warms up or your water isn't cold, your crust will be tough and dense instead of flaky.
03 -
  • If your filling is too thin after those 10 minutes of resting, drain off some of the liquid before adding it to the crust—you can always add it back, but you can't remove too much filling once it's in there.
  • A pie with a lattice top looks more impressive than a simple covered pie, but the real secret is using an egg wash on whatever style you choose, because that golden shimmer makes everything look professionally done.
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