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

Bottom crust

1 double‑crust dough pie dough (homemade chilled or store‑bought) divided in half

Peach Filling

6 medium ripe yellow peaches peeled, sliced
½ cup granulated sugar
¼ cup light brown sugar packed
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
1 tbsp fresh lemon juice
2 tbsp unsalted butter cut into small cubes

Egg Wash & Finishing

1 large egg beaten, for wash
coarse sugar for sprinkling (optional)

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.