This Easy Classic Peach Pie is a rustic version of the classic peach pie recipe with an all butter crust and fresh peaches. It’s a simple pie recipe that’s easy enough for anyone to make – even beginners! Be sure to follow my pro tips below for the perfect peach pie!
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I don’t know about where you live, but here in Romania we’re in the heart of peach and nectarine season. And let me tell you – it is sweet!! I’ve been baking up a storm with all the peaches I’m finding at the farmer’s market (read more about my farmer’s market adventures here!) and I’ve got a few more delicious peach recipes coming your way this summer after this Easy Classic Peach Pie that I’m sharing with you today!
If you’ve never made pie before it can definitely be an intimidating recipe to attempt. Homemade pie crusts can be difficult to handle and if you don’t get the texture just right it can make for a disastrous experience. But this Easy Classic Peach Pie recipe is one of the easiest pies to start with; it’s got a simple all-butter crust and a really easy 4-ingredient filling, and I’m sharing all my pro tips with you to help YOU make this stunning pie for all your summer guests.
I came across this delicious all butter crust recipe years ago on SmittenKitchen.com (get the original recipe here), and I’m using my version of it today in this delicious Easy Classic Peach Pie!
In the recipe card below you’ll find all the instructions you need to make this stunning pie yourself, but here’s a list of all my pro tips to make your pies spectacular!
- Don’t overwork the pie crust dough. Add the flour and mix it with your bare (clean) hands on your counter top and stop working it as soon as the flour is incorporated.
- Use COLD butter. And COLD water. This will help the butter stay in small, solid pieces as you mix which will create a flaky crust (and who doesn’t love a flaky pie crust??).
- Add a tablespoon or so of rolled oats in the bottom of the crust before adding the filling. The oats will soak up any extra liquid from the filling and prevent the bottom of the crust from becoming soggy.
- Cornstarch. It’s a pie-baker’s best friend. Add it to your fruit filling and it’ll help your slices of pie keep their shape.
- Brush your completed pie gently with egg wash (a mixture of beaten egg and water). This will help the pie achieve that gorgeous golden brown crust with a slight shine. A little sprinkling with some coarse sugar after the egg wash (before baking) helps add a little something extra too!
Looking for even more PRO PIE BAKING TIPS? Check out my Apple Cranberry Pie Recipe and my TOP 10 PRO PIE BAKING TIPS!
Pies are one of our favorite summer desserts and this Easy Classic Peach pie is our newest favorite. The filling is simply divine with fresh peaches and leaving the skin on the peaches adds such a gorgeous texture to this dessert. It’s perfect served with a scoop of vanilla ice cream on a hot summer day – trust me, it will be a dessert that no one will be able to resist!
Looking for more delicious summer desserts? You’ll LOVE this No Bake Blueberry Lemon Icebox Cake or this Strawberry Rhubarb Skillet Cobbler!
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I hope you like this recipe! Let me know in the comments below, what’s your favorite fruit pie for summer?
Try these delicious summer desserts too!
This No Bake Blueberry Lemon Icebox Cake is absolutely stunning, and tastes even better than it looks!!
Try this No Bake Oreo Cheesecake for the Oreo-lovers in your life!
These Berry Cheesecake Sugar Cookie Bars are loaded with delicious summer berries!
Kitchen Products I Recommend:
Easy Classic Peach Pie
For the crust:
- 2 1/2 cups all purpose flour (315 grams)
- 1 tablespoon white sugar
- 2 pinches sea salt
- 1 cup cold unsalted butter, cut into small chunks (225 grams)
- 1/2 cup cold water
For the filling
- 1 tablespoon rolled oats
- 6-7 cups sliced fresh peaches (ripe is best!)
- 2 tablespoons cornstarch
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
For the crust:
- Add the flour, sugar and salt to a large bowl.
- Add the chunks of cold butter and use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
- Add the water slowly, just until the dough comes together. Depending on the weather, I sometimes don't use the entire half cup of cold water, so start by adding several tablespoons at a time just until the dough comes together.
- Dump the rough dough onto the counter (there will still be some flour remaining) and combine it in folding motions just until the flour disappears. Using a folding motion will also help create flaky layers in your pie crust.
- Divide the dough into two balls and wrap each one separately in plastic wrap, placing it in the fridge to chill overnight.
For the filling:
- Add the sliced peaches to a bowl, along with the cornstarch, sugar and cinnamon. Toss just until combined.
- Set the filling aside while you prepare the crust for baking.
- Preheat your oven to 350 degrees Fahrenheit. If your oven runs hot, set it to 325 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
- Remove the chilled pie dough from the fridge and roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
- Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
- Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
- Sprinkle the rolled oats evenly in the bottom of the unbaked crust and add the filling overtop, making sure not to press the filling into the bottom of the pan, letting it fall naturally.
- Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
- Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
- Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under to create a clean edge.
- Seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
- Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
- Dust the crust with the coarse sugar and bake at 350 degrees Fahrenheit for about 35 to 50 minutes, or until the crust is evenly browned and the filling is bubbly.