Classic Peach Pie

When peaches are truly at their peak, I don’t think there’s a better way to show them off than a classic peach pie. This one keeps things simple: juicy peaches, lemon, vanilla, nutmeg, and just enough sugar tucked between two flaky, buttery crusts.

It’s the kind of summer dessert that deserves a big scoop of vanilla ice cream and absolutely no unnecessary fuss.

Yield: 1 (9-inch) double-crust pie

Servings: 8

Prep Time: 40 minutes

Cook Time: 1 hour 30-45 minutes

Total Time: About 4 hours, including chilling and cooling

Ingredients

• 2 disks pie dough

• 3½–4 pounds ripe peaches, pitted and cut into wedges

• ¼ cup cornstarch

• 1 tablespoon fresh lemon juice

• Zest of 1 lemon

• 2 teaspoons vanilla extract

• 1 teaspoon kosher salt

• ¾ teaspoon ground nutmeg

• ⅔ cup granulated sugar

• 1 tablespoon all-purpose flour, plus more for rolling

• 1 large egg

• 1 tablespoon water

• ½ cup Demerara sugar or turbinado sugar

Instructions

1. Let one disk of pie dough sit at room temperature for about 5 minutes. On a generously floured surface, roll it into a roughly 12-inch round, rotating and flipping the dough as you go to prevent sticking.

2. Transfer the dough to a standard 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Refrigerate while you prepare the filling.

3. In a large bowl, gently toss the peaches with the cornstarch, lemon juice, lemon zest, vanilla, salt, nutmeg, granulated sugar, and 1 tablespoon flour. Set aside.

4. Roll the second disk of dough into another 12-inch round.

5. Remove the pie dish from the refrigerator and pour in the peach filling, including the juices.

6. Lay the second crust over the filling. Press the top and bottom crusts together to seal, then trim the excess dough so about ½ inch remains. Fold the overhang underneath itself and crimp or press with a fork to seal.

7. Place the pie on a foil-lined rimmed baking sheet and chill in the freezer for 20 minutes, or in the refrigerator for about 45 minutes.

8. While the pie chills, preheat the oven to 375°F with a rack positioned in the center.

9. Whisk the egg with 1 tablespoon water to make an egg wash. Brush over the top crust, then sprinkle generously with Demerara sugar.

10. Cut a few small vents into the top crust to allow steam to escape.

11. Bake for 1 hour, then rotate the pie and continue baking for another 30–45 minutes, until the crust is deeply golden and the filling is bubbling. Tent loosely with foil if the crust begins browning too quickly.

12. Remove from the oven and let the pie cool for at least 2–4 hours before slicing so the filling has time to set.

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Serving Suggestions

Serve with:

• Vanilla ice cream

• Freshly whipped cream

• Crème fraîche

• A little extra flaky salt on top, if you like that sweet-salty thing

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Storage

Store the cooled pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Enjoy leftovers at room temperature or warm individual slices in a 300°F oven for about 10 minutes.

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Maddie's Tip

The hardest part of this recipe is waiting to cut into it. Letting the pie cool properly gives the cornstarch time to set the filling, which means peach filling in your slice instead of peach soup on your plate.

And put the pie on a foil-lined baking sheet before it goes in the oven. Peach pie will bubble over. Plan for it and save yourself the oven cleanup.