Vanilla Bean Peach Pie with Brown Sugar and Lemon

Quick Recipe Version (TL;DR)

• Yield: 1 (9-inch) pie, 8 servings
• Prep Time: 45 minutes
• Cook Time: 65 minutes
• Total Time: 4 hours 10 minutes (includes 1 hour chilling + 1 hour 20 minutes cooling)

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp fine sea salt
• 1 cup (226 g) unsalted butter, very cold, cubed
• 6–8 tbsp (90–120 ml) ice water
• 2 1/2 lb (1.13 kg) ripe peaches (about 6–7 medium)
• 2/3 cup (135 g) packed light brown sugar
• 1/4 cup (32 g) cornstarch
• 1 vanilla bean (seeds) or 2 tsp vanilla bean paste
• 1 tbsp lemon juice + 1 tsp finely grated lemon zest
• 1/4 tsp ground cinnamon (optional)
• 1/2 tsp fine sea salt
• 1 large egg + 1 tbsp milk or cream (egg wash)
• 1 tbsp turbinado sugar (optional, for topping)

Do This

• 1. Make pie dough: cut cold butter into flour, add ice water until it just holds together; divide into 2 discs.
• 2. Chill dough 1 hour.
• 3. Heat oven to 425°F (220°C). Toss sliced peaches with brown sugar, vanilla, lemon, cornstarch, salt (and cinnamon if using).
• 4. Roll bottom crust; fit into a 9-inch pie plate. Add filling.
• 5. Roll top crust; cover pie, seal, crimp, and cut 5–6 vents. Brush with egg wash; sprinkle with turbinado sugar.
• 6. Bake 20 minutes at 425°F (220°C), then reduce to 375°F (190°C) and bake 40–45 minutes more, until bubbling.
• 7. Cool at least 1 hour 20 minutes before slicing; serve with vanilla ice cream.

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Why You’ll Love This Recipe

• Big peach flavor: ripe peaches bake into a jammy, fragrant filling with just enough bright lemon to keep it lively.
• Real vanilla bean: the vanilla seeds perfume the fruit and make the whole pie taste extra special.
• Buttery, flaky crust: a classic all-butter crust that bakes up crisp and golden.
• Home-cook friendly: straightforward steps, with tips to prevent a soggy bottom and runny filling.

Grocery List

• Produce: ripe peaches (2 1/2 lb / 1.13 kg), 1 lemon
• Dairy: unsalted butter (1 cup / 226 g), milk or cream (1 tbsp), vanilla ice cream (for serving, optional)
• Pantry: all-purpose flour, granulated sugar, light brown sugar, cornstarch, fine sea salt, turbinado sugar (optional), ground cinnamon (optional), 1 vanilla bean (or vanilla bean paste)

Full Ingredients

All-Butter Pie Crust (Double Crust)

• 2 1/2 cups (300 g) all-purpose flour, plus more for rolling
• 1 tbsp (12 g) granulated sugar
• 1 tsp fine sea salt
• 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 6–8 tbsp (90–120 ml) ice water

Peach Vanilla Bean Filling

• 2 1/2 lb (1.13 kg) ripe peaches (about 6–7 medium)
• 2/3 cup (135 g) packed light brown sugar
• 1/4 cup (32 g) cornstarch
• 1 vanilla bean, split and scraped (seeds), or 2 tsp vanilla bean paste
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp fine sea salt
• 1/4 tsp ground cinnamon (optional, but lovely)

To Finish

• 1 large egg
• 1 tbsp milk or cream
• 1 tbsp turbinado sugar (optional, for sparkle and crunch)
• Optional for serving: vanilla ice cream

Step-by-Step Instructions

Step 1: Make the pie dough

In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and toss to coat them in flour.

Using a pastry cutter (or your fingertips), cut the butter into the flour until the mixture looks like coarse crumbs with some pea-size butter pieces still visible. Those visible bits are what help the crust bake up flaky.

Drizzle in 6 tablespoons (90 ml) ice water and stir with a fork until shaggy clumps form. If the dough still looks dry and won’t hold together when squeezed, add more ice water 1 tablespoon (15 ml) at a time, up to 8 tablespoons (120 ml) total.

Step 2: Chill the dough

Turn the dough onto a clean counter and gently press it into a rough mound (don’t knead). Divide into two equal portions and shape each into a 1-inch-thick disc. Wrap each disc tightly in plastic wrap.

Refrigerate for 1 hour (or up to 2 days). Chilling relaxes the gluten and firms up the butter, which helps prevent shrinkage and keeps the crust flaky.

Step 3: Prep the peaches and make the filling

While the dough chills, peel the peaches (optional but recommended for the smoothest filling). To peel easily, score a small X on the bottom of each peach, blanch in boiling water for 30–45 seconds, then transfer to ice water. The skins should slip right off.

Slice the peaches into 1/2-inch slices. You should have about 7 to 8 cups of sliced fruit.

In a large bowl, combine peaches, brown sugar, cornstarch, vanilla bean seeds (or vanilla bean paste), lemon juice, lemon zest, salt, and cinnamon (if using). Toss well until the peaches are evenly coated and the cornstarch disappears. Let the mixture sit for 10 minutes to get the juices flowing.

Step 4: Roll the bottom crust and line the pie plate

Set an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a rimmed baking sheet on the rack to preheat too (this helps the bottom crust crisp up and catches drips).

On a lightly floured surface, roll one dough disc into a circle about 12 inches wide (about 1/8-inch thick). Gently transfer to a 9-inch pie plate and ease it into the corners without stretching. Trim the overhang to about 1 inch beyond the rim.

Step 5: Fill the pie and add the top crust

Spoon the peach filling into the crust, including the juices in the bowl. Mound the peaches slightly higher in the center.

Roll the second dough disc into another 12-inch circle. Lay it over the filling. Trim the top crust to about 1 inch overhang, then fold the top and bottom crust overhang under itself and press gently to seal.

Crimp the edges as you like (classic pinched crimp or a fork press). Cut 5–6 vents in the top crust so steam can escape.

Step 6: Egg wash and sugar for a golden finish

In a small bowl, whisk the egg with the milk or cream. Brush a thin layer all over the top crust (avoid pooling along the crimp).

Sprinkle with turbinado sugar if using. This adds a little crunch and helps the crust look beautifully bakery-style.

Step 7: Bake until bubbling and deeply golden

Place the pie on the preheated rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes.

Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the crust is a deep golden brown and the filling is actively bubbling through the vents (look for thick, slow bubbles rather than thin watery ones).

If the edges brown too quickly, tent the rim with foil or use a pie shield during the last 20–25 minutes.

Step 8: Cool so the filling sets, then slice and serve

Let the pie cool on a rack for at least 1 hour 20 minutes before slicing. This cooling time is key: it allows the cornstarch-thickened filling to set into that jammy, sliceable texture.

Serve slightly warm or at room temperature, ideally with a scoop of vanilla ice cream to echo the vanilla bean in the filling.

Pro Tips

• Choose peaches that smell like peaches: fragrance matters more than color. Ripe but not mushy fruit gives the best texture.
• Prevent a soggy bottom: bake on a preheated rimmed sheet on the lower rack; it gives the crust a strong blast of heat right away.
• Look for bubbling as your doneness cue: if the filling isn’t bubbling, the thickener hasn’t fully activated and the pie may be runny.
• Keep everything cold for flaky crust: if your dough warms up while rolling, slide it onto a sheet pan and chill for 10 minutes before continuing.
• Vanilla bean shortcut: vanilla bean paste works very well here and still gives those pretty specks.

Variations

• Peach-raspberry vanilla pie: replace 1 cup of the sliced peaches with 1 cup (125 g) fresh raspberries; keep the rest the same.
• Ginger-peach vanilla pie: add 1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger to the filling for a warm, zippy edge.
• Crumb-topped peach pie: swap the top crust for a streusel made from 1/2 cup (60 g) flour, 1/3 cup (70 g) brown sugar, 1/2 tsp cinnamon, pinch of salt, and 5 tbsp (70 g) melted butter; bake at the same temperatures.

Storage & Make-Ahead

Cooling and storing: Once fully cooled, cover the pie and store at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best crust texture, rewarm slices in a 350°F (175°C) oven for 10–12 minutes (or until warmed through).

Make-ahead dough: Pie dough discs can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.

Freeze the baked pie: Wrap the cooled pie tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat uncovered at 350°F (175°C) for 20–30 minutes to refresh the crust.

Nutrition (per serving)

Approximate, based on 8 servings: 450 calories, 24 g fat, 58 g carbs, 3 g protein, 28 g sugar, 3 g fiber, 360 mg sodium. (Will vary by peach size and exact crust thickness.)