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My Favorite Peach Pie


For the crust:

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/4 cups cold butter cubed
  • 1/4 cup + 1-2 tablespoons cold water

For the filling:

  • 24 oz. frozen peaches thawed*
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flour
  • 2 teaspoons corn starch
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter


  • First we make the crust. This is going to make a little more than two (for the top and bottom) because I like to encourage decorating the top. Add some words, fall leaves, smilie faces, really whatever cookie cutters you can find. It's silly and oh so fun. In a large bowl stir together the flour and sugar. Add the cubes of cold butter and mix together until the mixture resembles tiny pebbles or large grains of sand. Like I said, I like to use my hands, but a pastry blender works well too. Then add 1/4 cup cold water. Mix together and try to form a dough ball. If the mixture is too crumbly, add another tablespoon or two of cold water. Just enough so the dough comes together. Then wrap in plastic wrap and refrigerate for at least a couple hours or overnight.
  • Now let's make our filling. If you are using frozen peaches, thaw them and try to remove any excess liquid. You don't have to pat the peaches completely dry as some liquid is good, but you don't want them sitting in a big puddle of water after they thaw either. Just give them a good drain and you're good.
  • Toss them with the flour, sugars, salt, and vanilla extract. Once you've rolled out about 1/3 of the dough for your bottom crust, place in a buttered pie pan. Then add your filling. Top with the 2 tablespoons of butter cut into four pieces (for even distribution).
  • Roll out the remaining dough and cover the top of the pie. You should have about 1/4 or 1/5 of the dough left over, you can use this to decorate the top. Once you have your design cut out, dip your fingers in a little water to wet the top crust. Press the design onto the moistened top crust. This will help to make sure your design doesn't move around while baking. Always a bummer to spend time spelling out a word only to have all your letters move around in the oven. Tastes the same though.
  • Bake at 350°F for 50-60 minutes. I like to check on the pie after the first 30 minutes to make sure the edges of the crust aren't browning too fast. If they do, remove the pie from the oven and carefully wrap the edges in foil. Then continue to bake.
  • Allow to cool for 10-15 minutes before slicing into it.


*You can use fresh peaches instead—especially if they are in season! You will want to add the juice from one lemon or a tablespoon of water if you do though because fresh peaches will likely be less liquid-y than frozen.