Peach Pie

Prep Time: 20

Cook Time: 1 10

Cool Time: 1

Total Time: 2 40

Servings: 8

Learn how to make a fresh peach pie with juicy peaches, warm spices, and a flaky lattice crust. A classic summer dessert everyone loves!

Equipment

1 9" or 10" pie dish

Ingredients

¾ cup + 1 Tablespoon granulated sugar , divided
¼ cup light brown sugar , packed
⅓ cup corn starch , can substitute for flour
¼ teaspoon ground cinnamon
5 cups peeled and sliced peaches (about 7 peaches)
2 pie crusts , unbaked
1 large egg white , whisked

For serving: Whipped cream or Vanilla ice cream

Instructions

Preheat the oven to 400°F. Place a baking sheet in the oven.
In a large bowl, mix together the 3/4 cup sugar, 1/4 cup brown sugar, 1/3 cup corn starch, and 1/4 teaspoon cinnamon. Add 5 cups peaches and stir until well coated.
Par-bake bottom crust. On a floured-work surface, roll 1 pie crust to fit a 9- to 10-inch pie dish. Transfer to dish and tuck under the edges. Cover with foil and add beads or dry beans to the center. Place on baking sheet and bake 10 minutes, or until lightly golden brown.
While it bakes, roll the remaining pie crust into a large enough circle to fit the pie dish.
Add filling, top with crust. Using a slotted spoon, scoop the peach filling into the baked pie crust, leaving any excess juice in the bowl. Top peaches with pie crust (I used a lattice crust), trimming any excess dough. Using a pastry brush, coat the top with egg white. Sprinkle with remaining 1 Tablespoon sugar.
Bake 20 minutes. Reduce heat to 350°F. Bake 40 minutes, or until crust is golden brown. If crust is browning too fast, cover with foil. Let cool 1 to 2 hours to set before slicing.
Serve with fresh whipped cream or vanilla ice cream.

Notes

Baking Tips:

I used a lattice pie crust.
Blind bake the bottom crust before adding the filling to prevent sogginess.
For a glossy golden top, brush the crust with egg wash before baking.
You can prep the crust and filling in advance. Store filling in the fridge for 3–5 days or freeze for longer.
Store-bought crust works great in a pinch.
Prefer a crumble topping? Try my easy peach crumble pie instead!

Storage: Store leftovers in the fridge up to 5 days, wrapped or in an airtight container.

Freezing: Cool completely before freezing. Store for up to 3 months.

To Thaw & Reheat: Thaw overnight in the fridge. Reheat in the oven, or enjoy at room temperature. You can also reheat from frozen, it will just take longer.

Nutrition

Calories: 376kcal, Carbohydrates: 66g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 196mg, Potassium: 175mg, Fiber: 3g, Sugar: 39g, Vitamin A: 314IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.