This classic old fashioned peach pie slice is pure comfort in every bite. It has a flaky crust, a juicy peach center, and just enough cinnamon to make the flavor feel warm and homey. Because of that, it is the kind of dessert that brings people back for seconds. It also feels timeless, which is one reason I love making it for family meals.
What makes this peach pie so good is the balance of simple ingredients. You start with 2 1/2 cups all-purpose flour, 2 tsp granulated sugar, 1 tsp salt, 1 cup cold unsalted butter, cubed, and 6 to 8 tbsp ice-cold water for the crust. Then, for the filling, you use 6 cups peeled, sliced fresh peaches, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 tsp ground cinnamon, 4 tbsp cornstarch, and a pinch of salt. Finally, the top gets 1 tbsp milk and a little coarse or granulated sugar if you like. Altogether, the pie is sweet, lightly spiced, and full of fresh peach flavor.
The method is easier than it looks. First, you make the crust by cutting cold butter into the flour mixture, then you add ice water until the dough comes together. Next, you peel and slice the peaches, toss them with the sugars, cinnamon, cornstarch, and salt, and then layer everything into a 9-inch pie plate. After that, you add the top crust, cut steam vents, and bake until the crust turns deep golden and the filling bubbles. Once cooled, the pie slices cleanly and holds its shape well.
This is a wonderful dessert for summer dinners, weekend baking, church gatherings, and potlucks. However, it is also a lovely treat any time you can find good peaches. Since it serves eight, it works well when you want to feed a crowd without making something fussy.
Why You’ll Love This Classic Old Fashioned Peach Pie Slice
- It uses simple, familiar ingredients you can find in most kitchens.
- The flavor is sweet, juicy, and lightly spiced, so it feels classic and comforting.
- The recipe is easy to follow, even if you do not bake pies often.
- It works with fresh peaches or frozen peaches, so you have flexibility.
- It is a great make-ahead dessert because the filling sets well after cooling.
Peach Tips
Peaches are the star of this pie, so good fruit makes a big difference. Choose peaches that smell sweet and feel slightly soft when pressed. If they are too firm, let them sit at room temperature for a day or two. On the other hand, if they are very soft, they may be hard to slice neatly. For the best pie, use ripe peaches that still hold their shape when cut. If the skins are stubborn, blanching makes peeling much easier. Also, try to slice the peaches evenly so they bake at the same rate.
Options for Substitutions
- Use frozen peaches instead of fresh peaches. Thaw and drain them well first.
- Swap the brown sugar for more granulated sugar if that is what you have.
- Use tapioca starch instead of cornstarch for a slightly different thickener.
- Add a little nutmeg or ginger for a warmer spice note.
- Brush the top crust with cream instead of milk for a richer finish.
- Make a lattice top instead of a full top crust if you want extra airflow and a rustic look.
Watch Out for These Mistakes
One common mistake is using butter that is too soft. If the butter melts before baking, the crust can turn heavy instead of flaky. So, keep the butter cold and work quickly. Also, do not add too much water. The dough should hold together when squeezed, but it should not feel wet or sticky.
Another issue is under-thickening the filling. Peaches release a lot of juice, so the cornstarch matters. If you skip it or reduce it too much, the filling may run when you slice the pie. However, if you add too much, the filling can turn pasty. Measure carefully for the best texture.
It is also easy to overfill the pie with fruit. While it may seem like more peaches will make a better pie, too much fruit can cause spills and prevent the crust from baking properly. Instead, stick with the full 6 cups and place the pie on a foil-lined baking sheet to catch drips.
Finally, do not cut the pie too soon. The juices need time to set. If you slice it while it is still hot, the filling may slide apart. Therefore, let it cool for at least 2 hours before serving. That step makes a big difference.
What to Serve With Classic Old Fashioned Peach Pie Slice?
This peach pie slice tastes especially good with a scoop of vanilla ice cream, a spoonful of whipped cream, or a small side of fresh berries. In addition, a cup of hot coffee, black tea, or even cold milk makes a nice pairing. If you want a fuller dessert spread, serve it after a simple meal like roast chicken, grilled pork, or a summer salad, since the pie brings a sweet finish without feeling too heavy.
Storage Instructions
Store: Keep the pie covered at room temperature for up to 2 days. After that, move it to the refrigerator, where it will keep for up to 1 week.
Freeze: Wrap the cooled pie tightly and freeze for up to 2 months. For best results, freeze it before slicing. You can also freeze individual slices for easier serving later.
Reheat: For the stovetop, warm a slice in a covered skillet over low heat until heated through. For the microwave, heat one slice on a microwave-safe plate in short bursts of 15 to 20 seconds until warm.
Recipe Info
Preparation Time: 30 minutes
Chilling Time: 30 minutes
Cooling Time: 2 hours
Cooking Time: 1 hour 10 minutes
Total Time: 4 hours 10 minutes
Level of Difficulty: Easy
Servings: 8
Kcal: 450 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 3,400 to 3,700
Protein: 25 to 35 g
Fat: 170 to 210 g
Carbohydrates: 420 to 470 g
Ingredients
- FOR THE DOUBLE PIE CRUST:
- 2 1/2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6 to 8 tbsp ice-cold water
- FOR THE PEACH FILLING:
- 6 cups peeled, sliced fresh peaches (about 6 to 8 medium)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 4 tbsp cornstarch
- Pinch of salt
- FOR THE TOP:
- 1 tbsp milk, for brushing
- Coarse or granulated sugar, for sprinkling (optional)
Step-by-Step Instructions
Step 1: Make the Pie Dough
Start by whisking together the flour, sugar, and salt in a large bowl. Then cut in the cold butter until the pieces look like peas. After that, sprinkle in the ice water one tablespoon at a time and toss with a fork until the dough just holds together when squeezed. Divide the dough into two disks, wrap them well, and chill for 30 minutes.
Step 2: Peel and Slice the Peaches
Cut a small X on the bottom of each peach. Next, dip the peaches in boiling water for 20 to 30 seconds, then move them right into a bowl of ice water. The skins should slip off easily. After that, slice the peaches and discard the pits.
Step 3: Preheat the Oven
Heat the oven to 450°F and place a rack in the lower third. At the same time, line a large rimmed baking sheet with foil. This will catch any drips and help keep cleanup easy.
Step 4: Mix the Peach Filling
Place the sliced peaches in a large bowl. Then add the granulated sugar, brown sugar, cinnamon, cornstarch, and pinch of salt. Toss everything together until the peaches are coated evenly. This step helps build flavor and also thickens the filling as the pie bakes.
Step 5: Assemble the Bottom and Top Crust
Roll one dough disk into a 12-inch circle and fit it into a 9-inch pie plate. Pour the peach filling into the crust. Next, roll the second dough disk into another 12-inch circle and place it on top. Trim the overhang to 1/2 inch, fold it under, and crimp the edges. Then cut 4 to 5 steam vents in the top crust. Brush with milk and sprinkle with sugar if you want a little sparkle.
Step 6: Bake and Cool the Pie
Place the pie on the foil-lined baking sheet and bake at 450°F for 15 minutes. Then reduce the heat to 375°F and bake for 55 to 65 minutes more. The crust should be deep golden, and the filling should bubble through the vents. If the edges brown too fast, cover them loosely with foil. Finally, cool the pie on a rack for at least 2 hours before slicing so the juices can set properly.
Conclusion
This classic old fashioned peach pie slice brings together a flaky homemade crust, sweet ripe peaches, and a warm hint of cinnamon. Because it uses simple ingredients and a clear method, it is a recipe that home cooks can trust. It is also flexible, since you can use fresh or frozen peaches depending on the season.
If you are looking for a dessert that feels nostalgic, reliable, and full of fruit flavor, this peach pie is a great choice. Try it soon, then let me know how it turned out. You can also explore more old-fashioned dessert recipes if you want another cozy treat for your table.
Print
Classic Old Fashioned Peach Pie Slice
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 250 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic old fashioned peach pie with a flaky crust, juicy peach filling, and a hint of cinnamon to bring comfort in every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6 to 8 tbsp ice-cold water
- 6 cups peeled, sliced fresh peaches (about 6 to 8 medium)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 4 tbsp cornstarch
- Pinch of salt
- 1 tbsp milk, for brushing
- Coarse or granulated sugar, for sprinkling (optional)
Instructions
- Make the pie dough by whisking together the flour, sugar, and salt in a large bowl. Cut in the cold butter until it resembles peas. Sprinkle in the ice water and mix until the dough holds together. Chill for 30 minutes.
- Peel and slice the peaches by dipping them in boiling water, then transferring them to ice water before slicing and discarding the pits.
- Preheat the oven to 450°F and prepare a foil-lined baking sheet.
- Mix the peach filling by combining sliced peaches, both sugars, cinnamon, cornstarch, and salt until the peaches are coated evenly.
- Assemble the pie by rolling one dough disk into a circle, fitting it into a pie plate, pouring the peach filling, rolling out the second dough, placing it over the filling, and cutting steam vents.
- Bake the pie at 450°F for 15 minutes, then reduce the temperature to 375°F and bake for an additional 55-65 minutes until golden and bubbly. Cool for at least 2 hours before slicing.
Notes
For best results, use ripe peaches and avoid overfilling the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
