Tips for Success
If using fresh peaches, peel them for best texture. Drain canned peaches well to avoid excess moisture. For a golden crust, brush the top with milk or cream before baking. Let the pie rest before serving to allow the filling to thicken. Use cold butter for the topping to ensure a tender, flaky finish.
Ingredients
For the Filling:
5 cups sliced peaches (fresh, frozen, or canned and drained)
3/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon lemon juice
For the Crust and Topping:
1 pie crust (store-bought or homemade, for bottom only)
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup milk or buttermilk
Directions
Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and set aside. In a mixing bowl, combine sliced peaches with sugars, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Toss well and pour into the pie crust. For the topping, mix flour, sugars, baking powder, and salt. Cut in cold butter until crumbly, then stir in milk until a thick batter forms. Drop spoonfuls of the batter over the peach filling. Bake for 45–50 minutes, until the topping is golden and the filling is bubbling. Cool slightly before serving.
Additional Tips or Variations
Top with vanilla ice cream or whipped cream for extra indulgence. Add a handful of raspberries or blueberries to the filling for a fruity twist. Sprinkle coarse sugar over the topping before baking for a sweet crunch. For extra spice, add ground ginger or allspice to the peach mixture.