Easy Peach Pie Recipe
Easy Peach Pie, baked in a cast-iron skillet, yields a perfectly golden, flaky crust made with fresh summer peaches. Simple easy recipe!
How to Make the Best Easy Peach Pie
There’s something truly special about a homemade peach pie made with fresh summer peaches. This easy peach pie is baked rustic-style in a cast iron skillet, creating a beautifully golden, flaky crust that wraps around juicy, cinnamon-spiced peaches. It’s the kind of dessert that makes everyone at the table ask for seconds.
What makes this recipe so approachable is its forgiving, galette-style presentation. You don’t need to worry about perfectly crimped edges or a flawless lattice top—just fold the crust over the filling and let the natural beauty of the peaches shine through. The cast iron skillet gives the bottom crust a wonderfully crisp texture while keeping the filling perfectly tender.
Serve this warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream for the ultimate summer dessert experience. Whether you’re ending a backyard barbecue or enjoying a quiet evening at home, this easy peach pie is guaranteed to impress.
Easy Peach Pie
Easy Peach Pie, baked in a cast-iron skillet, yields a perfectly golden, flaky crust made with fresh summer peaches. Simple easy recipe!
Ingredients
Pie Crust
Peach Filling
Optional Toppings
Instructions
Make the 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 less or more water—use just enough 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 at least 40 minutes. The dough can be made ahead, refrigerated for up to 3 days, or frozen and thawed.
Prepare the Filling
- Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges and 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.
Assemble and Bake
- 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.
- 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.
- Bake at 375°F until deeply golden and bubbly, about 55-65 minutes.
- When done, let it rest 10 minutes before cutting into it.
Notes
- For the best results, use ripe, in-season peaches—they'll be sweeter and more flavorful.
- If your peaches are very juicy, you may want to add an extra tablespoon of flour to the filling.
- The pie can be made in a regular pie dish instead of a cast iron skillet if preferred.
