A juicy, sweet Perfect Peach Pie recipe with fresh peaches and flaky crust, inspired by Ina Garten.

Scale

5–6 ripe peaches, peeled and sliced

3/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp lemon juice

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 tbsp cornstarch

Pinch of salt

1 tbsp unsalted butter

Double pie crust (homemade or store-bought)

1 egg (for egg wash)

1. Preheat oven to 400°F (200°C).

2. Toss peach slices with lemon juice, sugars, vanilla, cinnamon, cornstarch, and salt.

3. Roll out the bottom crust into a 9-inch pie pan.

4. Pour the filling into the crust and dot with butter.

5. Cover with top crust or lattice, crimp edges, and vent.

6. Brush with egg wash and sprinkle sugar.

7. Bake for 20 minutes, then reduce to 375°F and bake another 30–35 minutes.

8. Let cool for 2 hours before slicing.

Use ripe, in-season peaches for best flavor. If using frozen, thaw and drain well. Best served with ice cream.

Keywords: Perfect Peach Pie, Ina Garten Peach Cobbler, Peach Pies