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Cinnamon Sugar Peach Pie! This recipe is the BEST we've ever tried. Tons of tips in tricks make it easy to bake!

Cinnamon Sugar Peach Pie

Ashley Manila
Fresh Peach Pie with a Cinnamon Sugar Crust! This iconic Summer dessert is so good with a scoop of vanilla ice cream on top!
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Prep Time 1 hour
Cook Time 1 hour
Inactive Time 6 hours
Total Time 8 hours
Course Dessert
Cuisine Southern
Servings 1 - 9" Pie

Ingredients
 

For the Cinnamon Sugar Crust:

  • 2 and 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup very cold unsalted butter, cut into tiny cubes
  • 1/2 cup ice water (you probably won’t use it all)
  • 1 tablespoon milk or cream (for brushing the pie crust)
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon

For the Peach Pie Filling:

  • 7 cups fresh peaches, peeled and sliced (about 7 medium peaches)
  • 2 teaspoons fresh squeezed orange juice
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small bits

Instructions
 

For the Crust:

  • Combine flour, sugar, and salt in a food processor or blender; mix well to combine. Add butter and pulse until a coarse meal forms. Be sure not to pulse too long, the butter should be no smaller than the size of peas. Slowly add in just enough ice water to form moist clumps. Gather the dough and gently knead it into a ball; divide in half evenly (you can use a kitchen scale if you want them to be perfectly even). Form dough into 2 balls and gently flatten into disks. Wrap each disk in plastic and place in the refrigerator to chill for at least one hour.

For the Peach Pie Filling:

  • In a large bowl combine the peaches, orange juice, orange zest and vanilla extract; gently mix to coat the peaches in the liquid; set aside. In a separate bowl add both sugars, flour, cinnamon, nutmeg and salt; whisk well to combine. Add the dry mixture to the peach mixture and toss gently, making sure each peach slice is coated in the mixture.

Assembly:

  • Preheat oven to 400 degrees (F). Lightly grease a 9" pie plate with non-stick spray OR butter and a little flour; set aside. Roll out half of the chilled dough on a lightly floured work surface, rolling it to about a 12-inch round. Gently place the dough into the prepared pie dish and trim the edges so that only 1/2 an inch of pie dough is hanging around the side. Sprinkle the bottom of the pie shell with 1 teaspoon of flour and 1 teaspoon of granulated sugar (this helps soak up excess moisture). Place pie shell in the fridge while you prepare your lattice topping.
  • Line a large baking sheet with parchment paper and set aside. On a lightly floured work surface, roll out the second disk of chilled dough, rolling it out into a 12-inch round. Slice the dough into 8 even sized strips. The best way to do this is by using a pizza/pastry wheel, but you can also use a ruler and knife. Carefully transfer the strips onto the prepared baking sheet (making sure they don't touch) and place the pan in the fridge while you prepare the peach pie filling (instructions for peach pie filling are above).
  • Fill your prepared pie shell with the peach filling. Place 4 parallel strips of the pie dough on top of the filling, leaving about a 1/2 inch of space in between them. Gently fold back every other strip. Place one strip of pie dough perpendicular to the parallel strips, then unfold the folded strips over the perpendicular strip. Carefully take the parallel strips under the perpendicular strip and fold them black over the perpendicular strip. Now lay down a second perpendicular strip of dough a 1/2 inch next to the first strip; unfold the folded parallel strips over the second strip. Repeat this process until the lattice weave is complete on top of the pie. Trim the edges of the strips of pie dough, so that they're only 1/2 an inch over the sides. Fold the excess pie crust underneath the rim of the pie dish, then gently crimp the crust using two of your fingers. Loosely cover the crust with tinfoil or a pie crust shield.
  • Bake pie in preheat oven for for 45 minutes, then carefully remove foil or pie crust shield and bake an additional 10 minutes longer, or until the crust is golden and filling is bubbly. Cool pie on a wire rack for 30 minutes then transfer to the refrigerator to cool for at least 8 hours before slicing.

Notes

Prep and cook time listed above does not include chill time. For best results read this recipe in entirety before you begin baking.
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