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Easy Peach Pie

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  • Author: Easy Peasy Recipeasy


  • 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
  • 1 egg, beaten
  • 5 cups sliced peeled peaches
  • 2 tablespoons lemon juice
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter


Preparing the Crust

  1. Prepare the pastry for the pie crust: If your pastry is not pre-rolled, roll out one of the pastry sheets on a lightly floured surface to fit a 9-inch pie plate. Gently place the pastry into the pie plate, pressing it into the bottom and sides without stretching it. Trim the excess pastry around the edges, leaving enough to fold under and create a thick crust edge. Set the pie plate with the crust aside.

Making the Filling

  1. Preheat the oven to 425°F (220°C) to ensure it’s ready for baking once your pie is assembled.
  2. Mix the peaches and lemon juice: In a large mixing bowl, combine the sliced peaches with lemon juice. Toss gently to ensure the peaches are evenly coated. This not only adds flavor but also prevents the peaches from browning.
  3. Combine the dry ingredients: In a separate bowl, mix together the white sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt.
  4. Combine peaches with dry ingredients: Add the dry ingredients to the peach mixture. Gently toss until the peaches are evenly coated. This mixture will be the filling for your pie.

Assembling the Pie

  1. Fill the pie crust: Spoon the peach filling into the prepared pie crust. Spread the filling evenly and dot the top with small pieces of butter. This will help to enrich the filling and add flavor.
  2. Add the top crust: Roll out the second pastry sheet for the top crust. You can either lay it whole over the filling, cutting slits to vent steam, or create a lattice top by cutting the pastry into strips and weaving them over the filling. Trim, seal, and flute the edges.
  3. Apply an egg wash: Lightly beat the egg and brush it over the top crust. This will give your pie a beautiful golden finish.
  4. Bake: Place the pie on a lower oven rack and bake at 425°F (220°C) for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the pie start to brown too quickly, cover them with foil or a pie shield.

Cooling and Serving

  1. Cool before serving: Allow the pie to cool on a wire rack for at least 2 hours before serving. This waiting time helps the filling set, making it easier to cut into slices.