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Peach Pie With Cinnamon Sugar - A Warm, Comforting Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pie Crust: 1 double pie crust (store-bought or homemade), chilled
  • Peaches: 6–7 cups ripe peaches (about 8–10 medium), peeled, pitted, and sliced 1/2-inch thick
  • 3/4 cup granulated sugar
  • 2 tbsp light brown sugar
  • 2 1/2 tbsp cornstarch (use 3 tbsp if peaches are very juicy)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest (optional but brightens flavor)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, cut into small pieces
  • Egg Wash: 1 egg beaten with 1 tbsp milk or cream
  • Cinnamon Sugar Topping: 1 tbsp granulated sugar mixed with 1/2 tsp ground cinnamon

Method
 

  1. Prep the oven and pan: Place a rimmed baking sheet on the center rack and preheat to 425°F (220°C). This helps crisp the bottom crust.
  2. Roll the crust: Fit one crust into a 9-inch pie plate, letting the excess hang over the edge. Keep the second crust chilled.
  3. Make the filling: In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, salt, and vanilla. Toss gently until evenly coated. Let sit 5 minutes to start releasing juices.
  4. Fill the pie: Spoon the peach mixture into the bottom crust, mounding slightly in the center. Dot with the butter pieces.
  5. Top and seal: Place the second crust over the filling (or make a lattice). Trim excess, leaving about 1 inch overhang. Fold and crimp to seal. Cut 4–6 small vents if using a full top crust.
  6. Chill: Brush lightly with egg wash. Place the assembled pie in the fridge for 15–20 minutes to firm up. Mix the cinnamon sugar while you wait.
  7. Bake hot, then lower: Set the pie on the preheated baking sheet. Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 30–40 minutes more, until the crust is deep golden and the filling is bubbling vigorously through the vents.
  8. Finish: In the last 10 minutes of baking, brush with a bit more egg wash if needed and sprinkle the cinnamon sugar evenly over the top. Bake until set and glossy.
  9. Cool fully: Transfer to a rack and cool at least 3 hours before slicing so the filling can set.