Old Fashioned Recipe for Peach Pie

A blue plate with a slice of peach pie and a scoop of vanilla ice cream with a fork.

RATE THIS RECIPE

Ratings

Print Pin

Old Fashioned Recipe for Peach Pie

This homemade peach pie recipe has been perfected over generations and makes the perfect summer dessert! I'm going to teach you all of the tips and tricks my grandma taught me so that your peach pie turns out perfect every single time! This easy peach pie will become your go-to recipe during peach season.

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 8 servings

Calories: 379kcal

Author: Nicole Gaffney

Ingredients

2½ lbs peaches about 8-9 medium sized, ripe, but firm
½ cup granulated sugar
⅓ cup all purpose flour
1 teaspoon cinnamon
2 tablespoons lemon juice freshly squeezed
3 tablespoons salted butter *add a pinch of salt if using unsalted butter
2 discs of pie dough *cold find my recipe here
1 egg beaten for egg wash
2 tablespoons coarse sugar such as sugar in the raw (or granulated sugar)

Instructions

Slice the peaches into wedges about ½ inch thick, then place them in a large mixing bowl.
Add the sugar, flour, cinnamon, lemon juice and salt, then toss until the peaches are evenly coated. Let sit for 20-30 minutes to let the peaches get juicy.
Preheat the oven to 350 degrees, then dust the counter and your rolling pin with flour.
Remove one disc of dough from the refrigerator and roll out to about 12 inches in diameter, rotating the disc and lifting with a bench scraper as you go to keep it from sticking to the counter.
Transfer the dough to a pie plate and gently press it in to fit.
Roll out the second disc of dough just like the first, then set aside while you fill the pie.
Pour the peaches into the pie plate, then dot the top with little knobs of butter. Use your fingers to lightly dampen the perimeter of exposed dough around the edges with water.
Place the top crust on top of the filling, then press around the edges with your fingers to to seal the top crust with the bottom crust, then tuck any excess underneath. If there is a lot of excess dough you can trim it with kitchen shears.
Use your thumb and index fingers to crimp the edge, then use a sharp knife create a few vents in the top.
Brush all over with egg wash, being careful not to close up the vents you just created, then sprinkle all over with coarse sugar.
Bake for about 1 hour to 90 minutes, rotating half way through to ensure even browning. It should be golden brown with filling oozing around the vents.
Allow the pie to rest for at least one hour before cutting into it. Serve warm with vanilla ice cream.

Notes

Letting the peaches macerate with the cinnamon, sugar and flour before filling the pie creates a better filling. If you have the time, let them hang out for at least 30 minutes.
Keep your pie dough refrigerated until you're ready to roll it out. Keeping the dough cold will help ensure it bakes up nice and flaky and will make it easier to work with. If the dough is a little too firm to roll, let it sit at room temperature for 5 minutes, then proceed.
A cold pie bakes better. If your pie dough gets very warm while working with it, it's best to place the pie in the freezer for 5-10 minutes while the oven heats up for best results.
This pie bakes up beautifully straight out of the freezer. If using a glass pie plate, let it sit out at room temperature for 20 minutes prior to baking to prevent the glass from shattering.
If the outer crust starts getting too brown before the center, cover the edges with foil and continue baking until done.
It's important to let the pie rest for at least 1 hour before cutting. This helps the filling set up so it won't ooze out all over.

Nutrition