Peach Pie Recipe with All Butter Pie Crust

5 from 10 reviews

Nothing says summer like a fresh peach pie with all butter pie crust. This recipe is for the best pie you’ll ever eat! I dare you to have just one piece.



For Peach Pie Filling:

  • 6 cups sliced peaches
  • 1 1/2 tablespoons lemon juice
  • 1 1/4 cups sugar
  • 1/3 cups flour
  • 1 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
  • Demerara sugar, for finishing

For All Butter Pie Crust:

  • 2 1/2 cups unbleached all-purpose flour (312 grams)
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 pounds (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup cold water
  • 1/4 cup cider vinegar
  • 1 cup ice


For the peach crust filling:

  1. Combine peaches, sugar, flour, and spices in a bowl and toss to coat.
  2. Roll out one all-butter pie crust round (recipe here) and place it in your pie plate.
  3. Spread the coated peaches evenly in the pie plate.
  4. Roll out the second pie crust round and cover your pie dish. Trim the edges to approximately 1 inch and roll the dough up and crimp to seal to form the crust edge.
  5. Coat the pastry dough with egg wash, cut some steam vents using a knife and sprinkle with sugar.
  6. Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.

For the all butter pie crust:

  1. Full instructions for all butter pie crust

Pro tip: If you are looking for the easiest way to roll out a pie crust, pie board is the best $30 you will ever spend.