I have been making two crust peach pie for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was a bit skeptical about using two crusts, but the combination of the flaky pastry and the sweet peaches is just perfect.
My kids love helping me in the kitchen, especially when we’re making this pie. They get to peel the peaches and mix the filling, which makes them feel like they’re contributing to the final product.
This pie is a staple in our household, and we often make it for special occasions or just because. It’s a great way to use up fresh peaches, and it’s also a healthy dessert option compared to some other sweet treats.
The combination of peaches and pastry is a match made in heaven, and it’s a great way to get your kids involved in cooking. I’ve tried many different peach pie recipes over the years, but this one remains my go-to recipe.
It’s simple, yet impressive, and it’s always a crowd-pleaser.
Classic Two Crust Peach Pie
4.6 from 1566 votes
A classic double crust peach pie filled with ripe peaches and a hint of cinnamon. The flaky crust and sweet filling make this a perfect summer dessert.
6 cups peeled and sliced fresh peaches (about 6-7 medium peaches)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
👨🍳Directions
1Prepare the pie crust: In a large bowl, whisk together flour, salt, and sugar.
2Add cold butter cubes and cut into the flour using a pastry cutter or two knives until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle ice water over the mixture, one tablespoon at a time, tossing with a fork until the dough just holds together when pressed.
4Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour until firm.
5Meanwhile, prepare the filling: In a large bowl, gently toss sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
6Preheat oven to 425°F.
7On a lightly floured surface, roll one disc of dough into a 12-inch circle about 1/8 inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
9Trim the overhang to about 1/2 inch beyond the rim.
10Pour the peach filling into the crust, mounding slightly in the center.
11Dot the filling with the small pieces of cold butter.
12Roll out the second disc of dough to a 12-inch circle and place it over the filling.
13Trim the overhang to 1/2 inch, then fold the top crust edge under the bottom crust edge and crimp decoratively.
14Cut several slits in the top crust to allow steam to escape.
15Brush the top crust with beaten egg and sprinkle with coarse sugar.
16Place the pie on a baking sheet to catch drips and bake for 20 minutes at 425°F.
17Reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18If the edges brown too quickly, cover them with foil or a pie shield halfway through.
19Remove the pie from the oven and cool on a wire rack for at least 2 hours before slicing.
For easier slicing, use ripe but firm peaches. If your peaches are very juicy, increase cornstarch to 1/3 cup. To prevent a soggy bottom crust, you can pre-bake the bottom crust for 10 minutes at 425°F before adding the filling, but this is optional.
Watch Video Of How Classic Two Crust Peach Pie Works
This two crust peach pie recipe is perfect for any occasion or gathering.
It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
When reheating leftovers or serving at room temperature, this pie is sure to be a hit with your family and friends.
❓ Frequently Asked Questions About Two Crust Peach Pie
Q: What type of peaches should I use for this recipe?
A: For this recipe, you’ll want to use fresh, ripe peaches that are sweet and tender. You can use either yellow or white peaches, whichever you prefer. If you’re using frozen peaches, make sure to thaw them first and pat them dry with paper towels before using them.
Q: Can I use canned peaches instead of fresh?
A: While canned peaches can be used as a substitute in a pinch, I highly recommend using fresh peaches if possible. Canned peaches are often too sweet and may not have the same texture as fresh ones. If you do decide to use canned peaches, make sure to drain them well before using them.
Q: How do I know if my pie crust is flaky enough?
A: To achieve a flaky crust, it’s essential to keep your ingredients cold and not overwork the dough. This will help prevent the butter from melting into the dough, resulting in a tough rather than flaky crust.
Q: Can I make this pie ahead of time?
A: Yes, you can make this pie ahead of time by assembling it without baking it first. Simply place the assembled pie in the refrigerator until you’re ready to bake it. When you’re ready to bake it, preheat your oven as directed and bake until golden brown.
Q: Why does this recipe call for two crusts?
A: Using two crusts allows for a crispy bottom crust that complements the sweetness of the peaches perfectly.
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