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Peach Dessert Recipes

Classic Peach Pie

A flaky, golden crust filled with ripe summer peaches and a hint of cinnamon—this peach pie is the kind of classic dessert that never goes out of style. It's one of the most beloved peach dessert recipes for a reason! The perfect balance of tartness and sweetness, combined with that unmistakable aroma of baked peaches, creates a sensory experience that connects generations of dessert lovers.
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Course: Dessert
Cuisine: American
Keyword: Peach Pie, Peach Dessert, Summer Dessert, Fruit Pie
Prep Time: 45 minutes
Cook Time: 55 minutes
Cooling Time: 2 hours
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: 420kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter
  • Rolling Pin
  • Baking Sheet

Ingredients

For the crust

  • 2½ cups all-purpose flour substitute with gluten-free flour blend if needed
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter cubed (or plant-based butter for vegan option)
  • ¼ to ½ cup ice water

For the filling

  • 8 cups fresh peaches about 3½ pounds, peeled, pitted and sliced
  • ¾ cup granulated sugar adjust based on peach sweetness
  • ¼ cup brown sugar packed
  • ¼ cup cornstarch or arrowroot powder for a cleaner alternative
  • 2 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 tbsp butter cut into small pieces

For the topping

  • 1 egg beaten with 1 tablespoon water (omit for vegan option)
  • 1 tbsp coarse sugar for sprinkling

Instructions

  • Combine the flour, sugar, and salt in a large bowl. Add the cold butter pieces and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together.
  • Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  • In a large bowl, gently toss the sliced peaches with lemon juice. In a separate bowl, mix together the sugars, cornstarch, cinnamon, nutmeg, and salt. Add this dry mixture to the peaches and toss until evenly coated.
  • Preheat your oven to 425°F (220°C). Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, letting the excess hang over the edges. Pour the peach filling into the crust and dot with butter pieces.
  • Roll out the second disk of dough into another 12-inch circle. You can either cover the pie completely or create a lattice top for a more decorative presentation. If covering completely, cut several slits for steam to escape. Trim and crimp the edges to seal.
  • Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 20 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes until the crust is golden and the filling is bubbling.
  • Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling period is crucial as it allows the filling to set properly.

Notes

For a stunning presentation, cut out small leaf or flower shapes from excess dough and attach them to the top crust with a little egg wash before baking.
If your crust begins browning too quickly, loosely cover the edges with aluminum foil.
For an added dimension, try adding ¼ teaspoon of almond extract or 1 tablespoon of bourbon to the filling.
To refresh a day-old pie, warm individual slices in a 300°F oven for 10 minutes to restore some of the crust's crispness.

Nutrition

Calories: 420kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Sodium: 390mg | Fiber: 3g | Sugar: 30g
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