This homemade classic peach pie is the perfect balance of sweet peach filling and flaky buttery crust.
If you’re a fan of peaches, this classic peach pie is for you. It’s also surprisingly simple and can even be made with frozen peaches if you don’t have any fresh ones on hand.
Here’s a secret: for years, I avoided making pies. Pies intimidated the hell out of me. I can trace this fear all the way back to my childhood, listening to old ladies (primarily my grandma) criticize their bingo playing friends on their pie making skills. “Have you tasted Jeanette’s apple pie? Not flaky at all.” The only reason I even started making pies in my adult life was because I was visiting my in-laws on PEI for the first time and wanted to impress them. Since pie seemed like the hardest thing to bake, it’s want I thought would be the most wow-worthy. And yes, I fully understand how this thought process doesn’t quite make sense (why would I want to make things harder for myself??) but this thought process explains every decision I make in life. Once I made that particular pie, I realized how easy pie making can be.
A few things that I’ve learned:
- Don’t overwork the dough – if you do, the dough toughens.
- If the dough rolls easily, you’ve probably added too much water.
- Blind baking your pie with pie weights (or raw chickpeas like I use) helps minimize shrinkage.
- Prevent burning the pie edges by covering the edges with aluminum until the last 15 minutes of baking.
Scroll below for this Classic Peach Pie recipe and if you haven’t already, don’t forget to subscribe!
Classic Peach Pie
For the Dough
- 2 ½ cups All-purpose flour (plus more to roll)
- 1 Tbsp Granulated sugar
- 1 cup Butter, cold and diced into cubes
- 6 Tbsp Ice water
- Pinch of salt
For the Filling
- 6 Large Peaches, peeled and sliced
- 1 cup Granulated Sugar
- 2 Tbsp Cornstarch
- 2 Tbsp Lemon juice, fresh
- 1/2 tsp Cinnamon, ground
For the Dough
- In a food processor, add flour, sugar and salt and pulse until well combined. Add cubed butter and pulse until crumbs form (mixture will still be somewhat dry/powdery). Add ice water and pulse until clumps form.
- Transfer dough onto a clean surface and gather into a ball. Divide dough into two balls, wrap with plastic wrap and refrigerate 1 hour.
For the Filling
- In a large mixing bowl, combine peaches, granulated sugar, cornstarch, lemon juine and cinnamon. Toss peaches until evenly coated.
For the Assembly
- Preheat oven to 425°F. Roll out one ball of chilled pie dough onto lightly floured surface until you have a 12” circle. Transfer to a 9” pie dish. Poke holes into the bottom of crust with a fork.
- Spread peach filling evenly over crust.
- Roll out second ball of chilled pie dough onto a lightly floured surface until you have a 12" circle. Cut dough into strips creating a lattice top as shown above. Trim and crimp the edges to seal with lower pie crust.
- Cover pie crust edges with foil and place pie on a baking tray.
- Bake at 425°F for 15 minutes on the middle rack. Reduce heat to 350°F and continue to bake for another 35-40 minutes (until crust is golden brown).
- Allow to cool. Slice and enjoy!
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