This Better Than Grandma’s Peach Pie is a delightful twist on a classic dessert. It features a buttery, flaky crust that’s the perfect vessel for a sweet and juicy peach filling. The combination of warm spices, tart peaches, and the richness of butter makes this pie truly unforgettable. Once you take a bite, it’s bound to become a new family favorite!
Why You’ll Love This Recipe
I absolutely love this peach pie because it captures the essence of summer in every bite. The buttery, flaky crust is the perfect base for the sweet, juicy peach filling. The warm spices of cinnamon and nutmeg provide just the right amount of depth and flavor, while the balance of tart peaches and sweetness from the sugars creates a taste that’s perfectly harmonious. The hint of lemon juice and vanilla extract add a subtle brightness, enhancing the overall flavor profile. Whether served warm or chilled, this pie is sure to impress everyone at the table!
Ingredients
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
1/4 cup ice water (plus more if needed)
For the Peach Filling:
6 cups fresh peaches, peeled and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon coarse sugar (for sprinkling, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough begins to come together. Turn the dough out onto a floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat the peaches evenly.
Assemble the Pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides. Fill with the peach mixture. Dot the top of the filling with small pieces of butter and sprinkle with coarse sugar, if desired.
Bake the Pie: Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil and continue baking.
Cool and Serve: Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Servings and Timing
Servings: 8 servings
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes (plus cooling time)
Variations
Frozen Peaches: If fresh peaches are out of season, frozen peaches work well too. Just be sure to thaw and drain them to avoid excess moisture in the filling.
Crispier Topping: For an extra crispy topping, add a tablespoon of rolled oats to the crust before baking. It adds both texture and flavor.
Spices: If you love cinnamon, add an extra 1/2 teaspoon for more warmth. You can also try other spices like ginger or allspice for a unique twist.
Storage/Reheating
Storage: Store any leftover pie in the fridge for up to 3 days. The crust may soften slightly, but the flavor will still be delicious.
Reheating: To reheat, cover the pie with foil and place it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also microwave individual slices for 30-45 seconds.
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FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie up to the point of baking, then cover it and refrigerate it for up to 24 hours before baking.
Can I use canned peaches instead of fresh ones?
Fresh peaches are ideal for the best flavor, but canned peaches can be used as a substitute. Just be sure to drain them well before using them in the filling.
Why is my pie crust soggy?
A soggy crust can happen if there’s too much moisture in the filling. To prevent this, make sure to drain any excess juice from the peaches before mixing them with the other ingredients.
Can I freeze this pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. When ready to bake, add an extra 10-15 minutes to the baking time.
Can I add other fruits to the pie filling?
Absolutely! You can mix in other fruits like berries, nectarines, or apples for a more complex flavor. Just make sure to adjust the sugar levels to match the sweetness of the other fruits.
Conclusion
This Better Than Grandma’s Peach Pie is the perfect balance of buttery crust, sweet and spiced peaches, and a touch of nostalgia. It’s a showstopper that’s sure to become a beloved recipe in your family. Whether you’re enjoying it on a warm summer evening or serving it for a holiday gathering, this pie will always impress. With its delicate crust and juicy filling, I know it’ll be a favorite for years to come.
📖 Recipe:
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Better Than Grandma’s Peach Pie
- Total Time: 1 hour 20 minutes (plus cooling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Better Than Grandma’s Peach Pie takes a classic dessert to the next level with a buttery, flaky crust and a sweet, juicy peach filling. Infused with warm spices like cinnamon and nutmeg, a hint of lemon juice, and vanilla extract, this pie is the perfect way to capture the essence of summer in every bite. Whether served warm or chilled, this delicious peach pie is sure to impress your family and friends.
Ingredients
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
1/4 cup ice water (plus more if needed)
For the Peach Filling:
6 cups fresh peaches, peeled and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust:
- In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough begins to come together.
- Turn the dough out onto a floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Peach Filling:
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Stir gently to coat the peaches evenly.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
- Fill with the peach mixture. Dot the top of the filling with small pieces of butter and sprinkle with coarse sugar, if desired.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil and continue baking.
- Cool and Serve:
- Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
Frozen Peaches: If fresh peaches are out of season, frozen peaches work well too. Just be sure to thaw and drain them to avoid excess moisture in the filling.
Crispier Topping: For an extra crispy topping, add a tablespoon of rolled oats to the crust before baking. It adds both texture and flavor.
Spices: You can adjust the spices to your liking, adding more cinnamon or experimenting with other spices like ginger or allspice.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal
