Go Back
peach Pie 1
Print Recipe

Peach Pie Recipe

Prep Time25 minutes
Cook Time50 minutes
Chill Time1 hour
Total Time2 hours 15 minutes
Calories: 320kcal

Ingredients

  • 5 cups fresh peaches sliced – the juicy stars of the show
  • 1 prepared pie crust top and bottom – homemade or store-bought works
  • ¾ cup granulated sugar – sweet but not over-the-top
  • 2 tablespoons brown sugar – adds a little caramel-like flavor
  • 3 tablespoons cornstarch – thickens the filling nicely
  • 1 tablespoon lemon juice – keeps the flavors bright
  • 1 teaspoon vanilla extract – small amount big impact
  • ½ teaspoon ground cinnamon – warm cozy flavor
  • Pinch of salt – because desserts need balance too
  • 1 tablespoon butter optional – dotted on top for richness

Instructions

  • Prep the Peaches
  • Wash the peaches and slice them into wedges. You can peel them if you want, but honestly, the skins soften while baking. Less work? Yes please.
  • Mix the Filling
  • In a large bowl, combine sliced peaches, sugar, brown sugar, cornstarch, cinnamon, lemon juice, vanilla, and salt. Toss everything gently until the peaches are coated.
  • Tip: Let the mixture sit for about 10 minutes so the juices start releasing.
  • Prepare the Pie Crust
  • Place the bottom crust into your pie dish. Press it gently into the corners so it fits nicely.
  • Fill the Pie
  • Pour the peach mixture into the crust and spread it evenly. Dot the filling with small pieces of butter if using.
  • Add the Top Crust
  • Place the second crust over the filling. Seal the edges by pressing them together with a fork or your fingers. Cut a few small slits on top so steam can escape.
  • Bake the Pie
  • Preheat your oven to 375°F (190°C). Bake the pie for 45–50 minutes until the crust turns golden and the filling bubbles slightly.
  • Let It Cool
  • Yes, waiting is the hardest part. Let the pie cool for at least 1 hour so the filling sets properly.
  • Then slice, serve, and try not to brag too much.