The Easiest Peach Pie You’ll Ever Make

This Peach Pie recipe couldn’t be any easier! It is baked in a cast-iron skillet and made with fresh summer peaches, yielding a golden, flaky crust every time. It’s an irresistible dessert, perfect for summer.

Peaches are at their sweetest and juiciest right now, dripping with flavor. This is a very easy, no-fuss peach pie recipe- made with the simplest of ingredients.  With just 30 minutes of hands-on time before baking in the oven, you’ll have a beautiful summer dessert you’ll feel especially proud of!

Have I told you how much I love peaches? They are just heavenly. Such a simple pleasure I cherish every single summer.

Why you’ll love this easy peach pie recipe

Simple ingredients! When peaches are in season, there’s not too much you need to do to them to bring out their incredible flavor!

One crust, that feels like a “double crust”. Gathering up the dough around the peach filling gives it a feeling of a double crust, without all the work! You’ll love how easy this is!

No more soggy bottoms! The cast-iron skillet helps brown the crust evenly while it bakes, ensuring a crisp, soggy-free bottom. It is an amazing alternative to a pie pan for anyone who struggles with soggy-bottomed pies.

Easy Peach Pie Ingredients

Pie Dough (or use store-bought pie crust, frozen in a roll) 

• All-purpose flour (feel free to sub 1/2 whole wheat)
• Salt and sugar
• Cold butter (or sub vegan butter)
• Cold water
• Optional: beaten egg (for the egg wash) or sub half and half,  and coarse sugar for sprinkling

Fresh Peach Filling

• Fresh peaches- no need to peel, just rub the fuzz off with a kitchen towel.
• Lemon juice- to keep the peaches colorful!
• Flour, used as a thickener.
• Sugar
• vanilla extract
• Spices: Ground cinnamon,  nutmeg or cardamom

How to Make Easy Peach Pie

Make the pie crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter. Add the water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water-  just until it clumps together. Gather up and place on a well-floured piece of parchment, flouring the top as well.

Form into a round ball, then flatten into a neat 1-inch-thick disk about 7 inches wide. Wrap in parchment and refrigerate for 40 minutes. The dough can be made ahead, refrigerated for up to 3 days, or frozen and thawed.

Make the Peach Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, sugar, vanilla, salt, spaices and flour, and mix very gently.

Roll the Dough: Place the dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about  ⅛ inch thick or roughly 13 inches in diameter. Carefully lift pie dough and place in a 9-10 inch wide cast iron skillet,  gently pressing it into corners and sides. Sprinkle the dough with a tablespoon of flour, this helps the crust not get soggy. Alternatively, you can place it on a parchment-lined sheet pan. 

Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like. Fold the crust’s raggedy edges over about 1/4 inch or so, just to clean up the edges. Then carefully draw the crust up over the filling, folding and overlapping in the same direction every 2 inches or so. It need not be perfect. Brush the top of the crust with cream and sprinkle with coarse sugar.

Bake on the middle rack at 375F until deeply golden and bubbly, about 55-65 minutes. When done, let it rest for 20 minutes before cutting into it.

Chef’s  Tips

• Feel free to make the pie crust ahead, or even double the recipe, freezing half.
• You can always use store-bought pie crust (in the grocery store’s freezer section), thawing it in the fridge overnight.
• Instead of using cream or an egg wash, feel free to brush peach jam over the baked crust to give it a nice glaze.

Serving Suggestions

Serve warm or at room temperature with a scoop of vegan ice cream or vanilla ice cream!

Storage

Leftovers will keep up to 4 days, in an airtight container in the fridge (cut into smaller pieces and remove it from skillet).

More Favorite Summer Desserts

• Vegan Berry Tart
• Rhubarb Tart with Lemon, Cardamom &  Vanilla
• Simple Peach Cobbler
• Strawberry Rhubarb Cobbler with Orange and Ginger
• How to make Skillet Cobbler!
• Rustic Pear Galette with Walnut Crust
• Easy Apple “Pie” with Pie Crust Cookies

Easy Peach Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 30 mins
• fridge time: 40
• Cook Time: 60
• Total Time: 2 hours 10 minutes
• Yield: 8
• Category: Dessert
• Method: baked
• Cuisine: American
• Diet: Vegetarian

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Description

Easy Peach Pie, baked in a cast-iron skillet, yields a perfectly golden, flaky crust made with fresh summer peaches. Simple easy recipe!

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Ingredients

Units USM

Pie Crust:

• 1 1/3 cups all-purpose flour, spooned and leveled.
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 8 tablespoons cold butter - cut into 10 pieces
• 6-8 tablespoons cold water, more as needed.

Filling

• 2 1/4 lbs fresh peaches (about 6-7 cups, sliced)
• 1 tablespoon lemon juice
• 1/2 cup sugar (more to taste)
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (or cardamom)
• 1/8 teaspoon salt
• 1/3 cup flour
• optional egg wash- 1 beaten egg with a tablespoon of water (or milk, or peach jam or jelly)
• Optional coarse sugar for sprinkling

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Instructions

1. Make the pie crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter. Add the cold water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water-  use just enough until it clumps together.
2. Gather up and place on a well-floured piece of parchment, flouring the top as well. Form into a round ball, then flatten into a neat 1-inch-thick disk about 7 inches wide. Wrap in parchment and refrigerate for at least 40 minutes. The dough can be made ahead, refrigerated for up to 3 days, or frozen and thawed.
3. Make the Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges—place in a large bowl. Sprinkle with lemon juice, flour,  sugar, vanilla, salt and spices, and mix very gently until the flour is incorporated. Taste, adjusting sugar and lemon to taste- flavor will vary depending on how sweet your peaches are.
4. Preheat oven to 375F
5. Roll the Dough: Place the dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about  ⅛ inch thick or roughly 12-13 inches in diameter.  Carefully lift pie dough and place it into a greased 9-10 inch cast iron skillet, gently pressing it into corners and sides.  Sprinkle with a tablespoon of flour. Alternatively, you can place it on a parchment-lined sheet pan.
6. Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a bit of butter if you like. Then carefully draw the crust up over the filling, folding and overlapping in the same direction every 2 inches or so. It need not be perfect. Brush the top of the crust with the optional egg wash (or milk) and sprinkle with coarse sugar.
7. Bake on the middle rack until deeply golden and bubbly, about 55-65 minutes.
8. When done, let it rest 10 minutes before cutting into it.

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Notes

Alternatively, bake this on a parchment-lined sheet pan.

Serve the galette warm with ice cream.

Leftovers can be stored (cut into pieces and remove from the skillet) in a sealed container in the fridge for up to 4-5 days.

Nutrition

• Serving Size: ⅛ piece
• Calories: 332
• Sugar: 26.1 g
• Sodium: 189.2 mg
• Fat: 15.1 g
• Saturated Fat: 9.1 g
• Carbohydrates: 46.8 g
• Fiber: 3 g
• Protein: 4.1 g
• Cholesterol: 41.1 mg