Classic Peach Summer Dessert

I wasn't planning to bake that afternoon, but the peaches from the farmers market were so ripe they were starting to bruise on the counter. My kitchen smelled like summer itself, sweet and sticky, and I couldn't let them go to waste. I pulled out my grandmother's pie dish, the one with the chipped rim, and decided to just go for it. The dough came together faster than I expected, and by evening, the whole house smelled like cinnamon and caramelized fruit. That pie, imperfect as it was, tasted like the best decision I'd made all week.

I made this for a backyard dinner once, right as the sun was going down and the air was still warm. Everyone was too full from dinner to want dessert, or so they said, until I brought the pie out and set it on the table with a tub of vanilla ice cream. Within minutes, the whole thing was gone, and someone was using their finger to get the last bit of filling from the dish. Nobody remembered being too full.

Ingredients

• All-purpose flour: This forms the base of your crust, and using cold butter with it creates those flaky layers that shatter when you cut into them.
• Unsalted butter, cold and cubed: The key to a tender crust is keeping the butter as cold as possible so it doesn't melt into the flour before baking.
• Ice water: Add just enough to bring the dough together, too much and it'll get tough and chewy instead of light.
• Ripe peaches, peeled and sliced: Use peaches that smell sweet and give slightly when you press them, they'll break down into the most luscious filling.
• Granulated sugar: This balances the tartness of the lemon juice and brings out the natural sweetness of the fruit.
• Cornstarch: It thickens the juices so the filling doesn't turn into soup when you slice the pie.
• Lemon juice: A little acidity keeps the filling from tasting flat and one-dimensional.
• Ground cinnamon and nutmeg: These warm spices make the whole pie smell like a hug, but don't overdo it or they'll overpower the peaches.
• Vanilla extract: Just a teaspoon deepens the flavor and ties everything together.
• Egg wash: Brushing this on the crust gives it that glossy, golden finish that looks bakery-perfect.
• Coarse sugar: Sprinkling this on top adds a little crunch and sparkle that makes the pie feel special.

Instructions

Make the dough:

Whisk the flour, sugar, and salt together, then work the cold butter in with your fingers or a pastry blender until it looks like coarse sand with some pea-sized bits still visible. Drizzle in the ice water a tablespoon at a time, mixing gently until the dough just barely holds together when you press it.

Chill the dough:

Divide it into two discs, wrap them tightly in plastic, and let them rest in the fridge for at least an hour so the gluten relaxes and the butter firms up again.

Prep the peaches:

Toss the sliced peaches with sugar, cornstarch, lemon juice, spices, and vanilla in a big bowl, then let them sit for about ten minutes so the juices start to release. You'll see the sugar begin to dissolve and everything will look glossy and fragrant.

Roll out the bottom crust:

On a floured surface, roll one disc into a circle about 12 inches across, then drape it gently into your pie dish and trim the edges, leaving about an inch of overhang.

Fill the pie:

Pour the peach mixture into the crust, spreading it out evenly so every slice will have plenty of fruit.

Top and seal:

Roll out the second disc, lay it over the filling, then trim, tuck, and crimp the edges together with your fingers or a fork. Cut a few slits in the top so steam can escape, or weave a lattice if you're feeling fancy.

Brush and bake:

Brush the top with beaten egg and sprinkle with coarse sugar, then slide it into a 400-degree oven for about 50 minutes. The crust should be deep golden and the filling should be bubbling up through the vents.

Cool completely:

Let the pie rest on a wire rack for at least two hours before cutting into it, or the filling will be too runny and the slices will fall apart.

Save

The first time I served this pie, my friend told me it reminded her of her childhood summers in Georgia, even though she'd never tasted my version before. That's when I realized this wasn't just dessert, it was a feeling, a memory you could eat. She asked for the recipe, and I wrote it on a napkin right there at the table.

Choosing Your Peaches

The best peaches for pie are the ones that smell sweet and feel heavy for their size, with skin that gives just a little when you press near the stem. I like using a mix of yellow and white peaches when I can find them, the yellow ones are sweeter and the white ones have a floral note that makes the filling more complex. If your peaches are rock hard, leave them on the counter in a paper bag for a day or two until they soften up.

Making It Your Own

If you want to switch things up, try adding a handful of raspberries or blackberries to the filling for a little tartness, or swap the cinnamon for cardamom if you want something more unexpected. I've also made this with a crumble topping instead of a double crust when I'm feeling lazy, and it's just as good. Some people like to add a tablespoon of bourbon to the filling, which gives it a warm, grown-up edge that's really nice with vanilla ice cream.

Storing and Serving

This pie is best the day it's baked, but it'll keep covered at room temperature for up to two days, or in the fridge for up to four. I actually love it cold for breakfast the next morning with a cup of coffee, the filling firms up even more and the crust stays crisp. If you want to reheat a slice, just pop it in a 350-degree oven for about ten minutes and it'll taste freshly baked again.

• Serve it warm with vanilla ice cream that melts into the filling and makes everything even better.
• A dollop of whipped cream on top adds a light, airy contrast to the rich, buttery crust.
• Leftovers can be frozen for up to three months, just wrap individual slices tightly in plastic and foil.

Save

There's something about pulling a pie out of the oven that feels like an accomplishment, even on the simplest days. I hope this one brings you as much joy as it's brought me, and that you share it with people who'll remember it long after the last slice is gone.

Recipe FAQs

→ What peaches are best for this dessert?

Use ripe, juicy peaches for maximum sweetness and flavor. A mix of yellow and white peaches adds depth.

→ How do I make the crust flaky?

Keep butter cold and use minimal water. Combine ingredients quickly and chill the dough before rolling.

→ Can I prepare the filling ahead of time?

Yes, you can mix the sliced peaches with sugar and spices up to an hour before baking; refrigerate until ready.

→ What’s the purpose of the egg wash?

Brushing the crust with beaten egg creates a shiny, golden-brown finish and helps sugar stick to the surface.

→ How long should I let it cool before serving?

Allow at least two hours on a wire rack for the filling to set and make slicing easier.

→ Can I use store-bought crust instead of homemade?

Yes, store-bought crust works as a convenient substitute, saving prep time without compromising taste.