Fresh Peach Pie with Cinnamon and Vanilla Recipe

If you love the taste of summer captured in a golden crust, you are absolutely going to adore this Fresh Peach Pie with Cinnamon and Vanilla Recipe. It’s a delightful way to enjoy ripe peaches, infused with warm cinnamon and fragrant vanilla, all wrapped up in a flaky, buttery crust. Each bite bursts with juicy sweetness balanced by a hint of spice, making it the perfect dessert for sunny afternoons or cozy evenings. Whether it’s for a family gathering or a simple weeknight treat, this pie brings a touch of home-baked magic to your table.

Ingredients You’ll Need

The beauty of this Fresh Peach Pie with Cinnamon and Vanilla Recipe lies in its simplicity. Each ingredient plays a special role, from the juicy peaches that bring vibrant color and natural sweetness, to cinnamon and vanilla that add comforting aromatic notes. Using straightforward pantry staples ensures you can whip this pie up without fuss, while still impressing with incredible flavor.

• 6 to 7 medium peaches: Fresh, ripe peaches are the star here; peeling and slicing them enhances the texture and sweetness.
• ¾ cup (150g) granulated sugar: Adds just the right amount of sweetness and helps create a lovely syrup as the pie bakes.
• ¼ cup (30g) all-purpose flour: Acts as a thickener to keep the filling from being too runny.
• 1 tablespoon lemon juice: Brightens the fruit flavors and balances the sweetness with a gentle tang.
• 1 teaspoon vanilla extract: Infuses the pie with a warm, fragrant depth that enhances the peaches beautifully.
• ½ teaspoon ground cinnamon: Gives that quintessential cozy spice note that makes this pie feel like a hug on a plate.
• ⅛ teaspoon ground nutmeg (optional): Adds a subtle layer of complexity and warmth.
• Pinch of salt: Elevates all the flavors and balances the sweetness perfectly.
• 2 pie crusts: Use store-bought or homemade crusts for a tender, flaky base and top.
• 1 egg, beaten: Used for an egg wash that creates a glossy, golden crust finish.
• 1 tablespoon coarse sugar (optional): Sprinkled on top to add a sparkling crunch and a bit of sweetness.

How to Make Fresh Peach Pie with Cinnamon and Vanilla Recipe

Step 1: Prepare Your Oven and Crust

Begin by heating your oven to 200°C (400°F). If you’re making your own dough, roll out the bottom crust and fit it into your pie dish, then pop it in the fridge while you prepare the filling. Chilling the crust helps it bake up nice and flaky without shrinking.

Step 2: Peel and Slice the Peaches

To get perfectly peeled peaches without fuss, score a small “X” at the bottom of each peach and drop them in boiling water for about 30 seconds, then immediately into an ice bath. The skins will slip right off, leaving you with tender slices ready to shine in the filling.

Step 3: Mix the Filling

In a large bowl, gently toss together the peach slices, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Letting this mixture sit for 10 minutes allows the flavors to mingle and juices to develop, which makes for a luscious, well-balanced filling.

Step 4: Assemble the Pie Filling

Pour the peach mixture into your chilled pie crust. For extra richness, dot the filling with small pieces of butter. This little trick adds a subtle silkiness to the texture once baked.

Step 5: Add the Top Crust

Roll out the second crust and place it over the filling. You can keep it classic with a full cover, jazz it up with a lattice design, or even create fun cut-outs for a rustic charm. Seal and crimp the edges well; trim any excess dough for a neat finish.

Step 6: Egg Wash and Sugar Sprinkle

Brush the top crust with beaten egg to get that irresistible golden sheen. Sprinkle with coarse sugar if you like a little extra sparkle and crunch on the crust’s surface.

Step 7: Vent the Pie

Cut a few slits in the crust to allow steam to escape as it bakes. This step helps avoid soggy crust and keeps the filling bubbling beautifully inside. Baking the pie on a sheet pan catches any drips and keeps your oven clean.

Step 8: Bake Until Golden and Bubbling

Bake the pie for 45 to 50 minutes, until you see a lovely golden brown crust and bubbling filling through the vents. If the crust starts to brown too quickly, tent the edges with foil or use a pie shield to prevent burning while the filling finishes cooking.

Step 9: Cool for Perfect Slices

Patience pays off here — let your pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly, so every slice holds together with that perfect combination of juicy and tender.

How to Serve Fresh Peach Pie with Cinnamon and Vanilla Recipe

Garnishes

A simple scoop of vanilla ice cream or a dollop of freshly whipped cream takes this peach pie to the next level. For a touch of elegance, sprinkle chopped toasted almonds or a light dusting of cinnamon right before serving to complement the spices inside.

Side Dishes

This pie is a dessert star on its own, but pairing it with light sides like a crisp mixed greens salad or a refreshing mint-infused iced tea balances the richness perfectly, especially on warm summer days.

Creative Ways to Present

Serve individual slices topped with a drizzle of caramel sauce or a few fresh peach slices for extra flair. You can also use mini tart pans to create personal-sized pies, making for a charming presentation at parties or special occasions.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly with plastic wrap or foil and keep it refrigerated for up to 3 days. This helps maintain the crust’s texture and keeps the filling fresh and flavorful.

Freezing

You can freeze unbaked peach pies for up to a month. Wrap securely in plastic wrap and foil before freezing. To bake, thaw overnight in the fridge, then bake as directed, adding a little extra time as needed. Baked leftovers can also be frozen to prolong enjoyment.

Reheating

Warm slices gently in a 175°C (350°F) oven for about 15 minutes to refresh the crust’s flakiness and melt the filling just right. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use frozen peaches for this pie?

Fresh peaches really shine in this recipe, but if fresh ones aren’t available, thawed frozen peaches can work. Just be sure to drain excess liquid well to avoid soggy filling.

How do I keep the bottom crust from getting soggy?

Chilling the bottom crust before adding filling and baking on a preheated baking sheet helps create a crisp base. The flour in the filling also helps to thicken juices and prevent sogginess.

What’s the best way to peel peaches quickly?

The blanching method—scoring the peach bottom and dipping in boiling water briefly followed by ice water—makes peeling simple and fast without bruising the fruit.

Can I use a different spice instead of cinnamon?

While cinnamon is classic, you can experiment with ground ginger or cardamom for a unique twist, but start with small amounts to complement the peach flavor without overpowering it.

Should the pie filling be juicy or thick?

The filling should be juicy enough to be luscious and comforting, but thick enough to hold together when sliced. The flour and resting time help achieve this ideal balance in the Fresh Peach Pie with Cinnamon and Vanilla Recipe.

Final Thoughts

Making this Fresh Peach Pie with Cinnamon and Vanilla Recipe is like capturing a little piece of summer in your kitchen, no matter the season. With its warm spices, fragrant vanilla, and perfectly ripe peaches, it’s a dessert that feels both special and comforting. I encourage you to try it—once you do, it might just become your go-to pie for celebrations or any day you want to treat yourself and your loved ones to something truly delightful.

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