Cinnamon Peach Pie

Isabella

There’s something magical about a warm cinnamon peach pie fresh from the oven—juicy peaches, cozy spices, and a flaky crust come together for a comforting, show‑stopping dessert perfect for any occasion.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 566

Ingredients Method Notes

Ingredients

Before you start baking it's important to understand the ingredients that make this cinnamon peach pie truly special. From the fruit to the crust and the spices, each component plays a key role in creating a pie that's flavorful, balanced, and beautifully textured.
Choosing the Best Peaches
For the richest flavor and best texture use fresh, firm, ripe peaches. Yellow-fleshed peaches are especially good for baking because they hold their shape and bring a sweet yet slightly tart taste that complements the cinnamon.
If fresh peaches aren't in season frozen or canned peaches can work well with a few adjustments.
Using Frozen Peaches:
Make sure to thaw the peaches completely before using. After thawing drain them thoroughly to remove extra moisture. This helps prevent the filling from becoming too watery.
Using Canned Peaches:
Choose peaches packed in 100 percent juice instead of syrup. Drain them well before mixing them with the other filling ingredients. This keeps the pie from becoming overly sweet or runny.
The Secret to a Perfect Pie Crust
This recipe calls for a double-crust pie dough which means you'll have one crust on the bottom and another on top. The quality of the crust can make or break your pie, so here are two great options.
Option 1: The Flakiest All-Butter Homemade Crust
Using cold butter and ice water is the key to a flaky tender crust. The butter should be cut into small cubes and kept cold while mixing the dough. Handle it gently and avoid overmixing to keep the texture light and layered.
Option 2: Using Store-Bought Crust
For those who want to save time a quality store-bought pie crust works just fine. It offers convenience and still delivers a delicious pie, especially when filled with a flavorful homemade peach mixture.
Crafting the Cinnamon-Sugar Filling
The filling is where all the flavor comes together. It needs to be sweet spiced, and just thick enough to hold its shape when sliced.
Sugars:
A mix of granulated sugar and light brown sugar adds depth. The white sugar gives sweetness while the brown sugar brings a gentle hint of caramel flavor.
Thickener:
Cornstarch is used to thicken the peach juices as they bake. It ensures that the filling sets properly without becoming gummy or runny.
Spices and Flavor:
Cinnamon is the star spice here but a little nutmeg adds warmth and richness. A splash of vanilla extract deepens the flavor, and a squeeze of fresh lemon juice brightens everything up. These small additions make a big difference in the final taste.

Method

Step 1: Roll out one half of the chilled pie dough and fit into a 9‑inch pie plate. Brush the bottom with beaten egg. Refrigerate.
Step 2: Score an X in each peach bottom, blanch in boiling water 30 s, then ice bath. Peel, slice, and toss peaches with sugars, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice in a large bowl.
Step 3: Pour filling into crust, dot with butter cubes.
Step 4: Roll out second dough half. For lattice: cut strips and weave. Or use full top crust with slits. Trim, seal edges, brush with egg, sprinkle sugar.
Step 5: Preheat oven to 425 °F (220 °C). Place pie on baking sheet. Bake 15–20 min, then reduce to 375 °F (190 °C) and bake 35–45 min until crust golden and filling bubbles. Cover edges with foil if browning too fast.
Step 6: Cool on wire rack at room temperature for 4–5 hours to set filling before slicing.

Notes

Use frozen or canned peaches when fresh are unavailable—thaw/drain well. For crisp crust, brush bottom with egg wash and prebake baking sheet. Try a crumble topping, or add cardamom/ginger for a spice twist.