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Mini peach pie tart with golden lattice crust styled like a rose, placed on a wooden board with glossy finish and sugar crystals.

Peach Pie

This peach pie recipe, passed down from my great-grandmother, combines a buttery, flaky crust with perfectly spiced peaches, macerated to create a rich syrup. It’s simple, flexible, and full of deep, nostalgic flavor perfect for summer and beyond.
5 from 1 vote
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Course: Baking, Dessert
Cuisine: American, Southern
Keyword: 3 Ingredient peach pie, Fresh peach pie recipe, Healthy peach pie, Peach pie for two, Peach pie ingredients, Peach pie near me, Peach pie recipe easy, Peach pie with canned peaches
Prep Time: 45 minutes
Cook Time: 1 hour
Chill + Rest Time: 1 hour
Total Time: 2 hours 45 minutes
Servings: 8 slices
Calories: 360kcal
Cost: $14

Equipment

  • 1 9-inch pie pan (Glass or ceramic preferred)
  • 2 Large mixing bowls (For crust and filling)
  • 1 Pastry cutter (Or use two knives)
  • 1 Rolling Pin (To roll out pie dough)
  • 1 Paring knife (For peeling/slicing peaches)
  • 1 Measuring set (Cups and spoons)

Ingredients

The Peach Filling:

  • 6 Fresh peaches - Peeled and sliced
  • ½ cup Granulated sugar
  • ¼ cup Brown sugar -Light or dark
  • ¼ cup All-purpose flour - For thickening
  • 1 teaspoon Ground cinnamon
  • ⅛ teaspoon Fresh grated nutmeg - Optional
  • 1 teaspoon Vanilla extract - Pure preferred
  • 1 tablespoon Lemon juice - Fresh
  • 1 pinch Salt

The Perfect Crust:

  • 2½ cups All-purpose flour
  • 1 teaspoon Salt
  • 1 tablespoon Sugar - Optional
  • 1 cup Cold unsalted butter - Cut into cubes
  • 6–8 tbsp Ice water - Add slowly

Finishing Touches:

  • 1 tablespoon Butter - Dotted on top of filling
  • 1 Egg Beaten - for egg wash
  • 1 tablespoon Coarse sugar - For sprinkling

Instructions

  • Combine flour, salt, and sugar, then cut in the cold butter until crumbly.
    All-purpose flour, butter, salt, and eggs arranged on a light surface for preparing homemade pie crust.
  • Gradually add ice water and stir until a shaggy dough forms.
    A hand brushing egg wash onto an unbaked pie crust set in a pie dish, with a cup containing a cracked egg nearby.
  • Wrap the dough tightly and refrigerate it for at least 30 minutes.
    A glass bowl filled with sliced fresh peaches tossed with sugar and spices, sitting on a marble countertop.
  • Roll out the bottom crust and fit it into a 9-inch pie pan.
    A raw peach pie in a pie dish filled with sugared peach slices and dotted with cubes of butter, ready for the top crust.
  • Peel and cut fresh peaches into evenly sized wedges for the filling.
    A classic peach pie ready for baking, sealed with a decorative lattice top crust and placed on a marble surface next to a pastry brush.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 360kcal (18%) | Carbohydrates: 52g (17%) | Protein: 3g (6%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 210mg (9%) | Potassium: 180mg (5%) | Fiber: 2g (8%) | Sugar: 27g (30%) | Vitamin A: 650IU (13%) | Vitamin C: 4mg (5%) | Calcium: 18mg (2%)
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