This delicious, old-fashioned peach pie is made with sweet, juicy peaches, a flaky golden crust, and a touch of cinnamon. It’s just like the homemade pies Grandma used to bake!

Prep: 25 minutes

Bake: 45–55 minutes

Serves: 8

Ingredients

For the pie filling:

• 6 cups fresh peaches (about 7–8 medium peaches), peeled and sliced
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 1 tablespoon butter, cut into small pieces

For the crust:

• 2 unbaked 9-inch pie crusts (homemade or store-bought)
• 1 egg
• 1 tablespoon milk
• 1 tablespoon sugar for sprinkling

Instructions

Peach Pie

1. Prepare the peaches

Peel and slice the peaches. Place them in a large mixing bowl. Add the lemon juice and vanilla.

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2. Make the filling

Mix the sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over the peaches and gently stir until coated.

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3. Assemble the pie

Preheat oven to 425°F. Place one crust in a 9-inch pie plate. Spoon in the peaches and dot with butter. Cover with the second crust or make a lattice top. Seal and crimp the edges. Cut vents if using a solid top.

Delicious peach pie and fresh fruits on light kitchen table

4. Bake the pie

Beat the egg with the milk and brush over the crust. Sprinkle with sugar. Bake for 15 minutes at 425°F, then reduce heat to 375°F and bake another 30–40 minutes, until golden brown and the filling bubbles in the center. Cover the edges with foil if browning too quickly.

Grandma’s Little Secrets

• Fresh peaches make the best pie, especially when they’re ripe but still firm.
• For extra flavor, add a little almond extract (about ¼ teaspoon).
• Let the pie cool for at least 3 hours before slicing so the filling can thicken.
• Serve slightly warm with vanilla ice cream or a spoonful of whipped cream.