Description
This Better Than Grandma’s Peach Pie features a flaky, buttery crust filled with juicy, spiced fresh peaches. Sweetened with a blend of granulated and brown sugar and enhanced with warm cinnamon and nutmeg, this classic dessert is baked to golden perfection and perfect for any occasion. Serve chilled or slightly warm with ice cream or whipped cream for a nostalgic treat that rivals any traditional homemade peach pie.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough begins to come together.
- Chill the Dough: Turn the dough out onto a floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat the peaches evenly without bruising them.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it firmly into the bottom and up the sides.
- Assemble the Pie: Fill the crust with the peach mixture, spreading it evenly. Dot the filling with small pieces of the 1 tablespoon of unsalted butter to add richness. Sprinkle the top with coarse sugar if desired for a crunchy, sweet finish.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for at least 2 hours at room temperature to let the filling set properly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Notes
- Ensure peaches are ripe and firm for the best filling texture.
- Chilling the dough before rolling helps prevent shrinking during baking.
- If you prefer a sweeter pie, you can increase the sugar slightly, but be cautious not to overpower the peach flavor.
- Cover pie edges with foil if they brown too fast during baking.
- Letting the pie cool completely ensures the filling sets well and doesn’t run when sliced.
