Summer’s Best Peach Pie: A Classic Two-Crust Dessert Recipe
How to Bake a Classic Peach Pie the Old-Fashioned Two Crust Way
This peach pie recipe brings together flaky crust and juicy summer peaches for a nostalgic dessert that’s bubbling with sweet, cinnamon-spiced filling.
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Peach Pie Ingredients
- 2 (14.1-ounce) packages refrigerated pastry for double-crust 9-inch pie
- 6 cups fresh peaches, peeled and sliced (about 8 medium)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Peach Pie Instructions
- Preheat & Prep: Gather all ingredients and preheat your oven to 450°F (220°C). Let the pastry sit at room temperature for easy rolling.
- Mix the Filling: In a large bowl, gently toss peach slices with both sugars, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
- Roll the Bottom Crust: On a lightly floured surface, roll out one pastry sheet to fit a 9-inch pie pan. Transfer it carefully and let the edges hang over slightly.
- Fill & Dot: Spoon the peach mixture into the crust, letting juices mound. Dot the top with small pieces of butter.
- Top Crust & Seal: Roll out the second pastry and lay it over the fruit. Trim excess, press edges to seal, and flute. Cut a few small vents in the center for steam to escape.
- Bake Twice:
- First, bake at 450°F for 15 minutes to set the crust.
- Then, reduce heat to 350°F (175°C) and bake an additional 40 minutes. Watch the edges—cover with foil if they brown too quickly.
- Cool & Serve: Let the pie rest for at least 30 minutes to thicken. Serve warm with vanilla ice cream or a dollop of whipped cream.
Tips for Perfect Peach Pie
- Extra Flaky Crust: Keep butter and pastry cold for flakier layers.
- Juice Control: Toss peaches with a bit of flour to absorb excess liquid.
- Flavor Boost: Add a splash of vanilla extract or a pinch of ginger.
- Edge Guard: Shield crust edges with foil after 30 minutes to prevent over-browning.
Prep Time: 30 minutes | Cook Time: 55 minutes | Total Time: 1 hour 25 minutes
Servings: 8 slices
Make this peach pie the star of your next gathering.
Peach Pie the Old Fashioned Two Crust Way
Old-fashioned peach pie made with two crusts and sliced summer peaches baked until bubbling and delicious. Perfect served warm with vanilla ice cream.
Ingredients
Method
- Gather all ingredients and preheat your oven to 450°F (220°C). Let the pastry sit at room temperature for easy rolling.
- In a large bowl, gently toss peach slices with both sugars, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
- On a lightly floured surface, roll out one pastry sheet to fit a 9-inch pie pan. Transfer it carefully and let the edges hang over slightly.
- Spoon the peach mixture into the crust, letting juices mound. Dot the top with small pieces of butter.
- Roll out the second pastry and lay it over the fruit. Trim excess, press edges to seal, and flute. Cut a few small vents in the center for steam to escape.
- Bake at 450°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 40 minutes, covering edges with foil if they brown too quickly.
- Let the pie rest for at least 30 minutes to thicken. Serve warm with vanilla ice cream or whipped cream.
Tried this recipe?Let us know how it was!
Original recipe on Allrecipes
