Peach Pie with a Flaky Crust

How to Make a Delicious Peach Pie with a Flaky Crust

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Peach pie is a classic summer dessert that’s perfect for any occasion. Its sweet, juicy filling paired with a buttery, flaky crust is an irresistible combination.

Whether you’re using fresh peaches in season or frozen peaches, this pie is sure to delight your taste buds.

In this article, we’ll walk you through the steps to make a delicious peach pie with a perfect, flaky crust.

Ingredients for the Peach Pie

For the Crust:

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 cup (2 sticks) unsalted butter, cold and cubed

  • 6–8 tbsp ice-cold water

 

For the Peach Filling:

  • 4 cups fresh peaches (peeled, pitted, and sliced) or frozen peaches

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • 2 tbsp cornstarch

  • 1 tsp ground cinnamon

  • 1 tbsp lemon juice

  • ¼ tsp salt

  • 1 tbsp unsalted butter (for dotting the filling)

 

For the Egg Wash (Optional):

  • 1 egg, beaten

  • 1 tbsp milk

  • 1 tbsp sugar (for sprinkling)

 

Step-by-Step Instructions for Peach Pie

1. Make the Flaky Pie Crust

A great peach pie begins with a buttery, flaky crust. Here’s how to create the perfect base:

  1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

  2. Add the cold butter: Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  3. Add ice-cold water: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Be careful not to overwork the dough.

  4. Chill the dough: Once the dough has formed, divide it in half and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling out.

 

2. Prepare the Peach Filling

While the dough chills, you can prepare the peach filling:

  1. Prepare the peaches: If using fresh peaches, peel, pit, and slice them into thin slices. If using frozen peaches, thaw them and drain any excess moisture.

  2. Mix the filling: In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, and salt. Toss everything together until the peaches are evenly coated with the sugar mixture.

  3. Let it sit: Let the mixture sit for about 10 minutes. This allows the sugar to draw out the juices from the peaches and helps the filling thicken during baking.

 

3. Roll Out the Pie Dough

Once the dough is chilled, it’s time to roll it out:

  1. Flour your surface: Lightly flour your countertop or rolling surface. Roll out one of the dough disks into a circle about 12 inches in diameter.

  2. Place in the pie dish: Transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges, leaving about an inch.

  3. Chill the crust: Once the bottom crust is in the pan, refrigerate it for about 10 minutes while you prepare the top crust.

 

4. Add the Peach Filling

  1. Fill the pie: After chilling the bottom crust, pour the prepared peach filling into the crust, spreading it evenly with a spatula. Dot the top of the filling with small pieces of butter for extra richness.

  2. Prepare the top crust: Roll out the second disk of dough into a circle to cover the pie. You can either place it as a whole sheet on top or create a lattice pattern with strips of dough.

    • Lattice crust: If you’re making a lattice crust, cut the dough into strips and weave them over the peach filling. This not only looks beautiful but also allows steam to escape while baking.

  3. Seal the edges: Trim any excess dough from the top crust and fold the edges under to seal. Use your fingers or a fork to crimp the edges together.

 

5. Apply the Egg Wash

To give the crust a golden, shiny finish, apply an egg wash before baking:

  1. Prepare the egg wash: Whisk together the beaten egg and milk.

  2. Brush the crust: Brush the top crust with the egg wash and sprinkle with sugar for a touch of sweetness and sparkle.

 

6. Bake the Peach Pie

  1. Preheat the oven: Preheat your oven to 375°F (190°C).

  2. Bake the pie: Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbly.

  3. Cool before serving: Allow the pie to cool for at least 2 hours before slicing. This will allow the filling to set and prevent it from running when you cut the pie.

 

Tips for the Perfect Peach Pie

1. Use Fresh, Ripe Peaches

For the best flavor, use fresh, ripe peaches in season. If using frozen peaches, be sure to thaw them and drain off any excess liquid to prevent a soggy pie.

2. Add a Touch of Lemon

Lemon juice helps balance the sweetness of the peaches and enhances the overall flavor. Don’t skip it!

3. Let the Pie Cool Completely

As tempting as it is to slice into the pie right away, it’s best to let it cool completely. This will help the filling set and prevent it from being too runny.

Final Thoughts: Enjoy Your Homemade Peach Pie

Making a peach pie from scratch is a labor of love, and the results are well worth the effort. With a buttery, flaky crust and a sweet, juicy peach filling, this pie is perfect for any occasion.

Whether you serve it at a summer gathering or enjoy it on a cozy evening at home, a homemade peach pie will always be a hit.

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