Read by Michael Flamel

How Sacramento’s Sweetest Fruit Became the Star of Dad’s Legendary Pie

It’s funny—growing up in the Sacramento Valley, I thought peaches came from there. At the simplest level, I wasn’t wrong. Sacramento peaches were, and still are, some of the best in the world. Juicy, golden, and sun-ripened to perfection, they were a Summer staple. But when I told my professional chef father this childhood revelation, he chuckled and sat me down for one of his famous “food history lessons.”

According to Dad, we had John Sutter to thank for bringing peaches—and a host of other crops—to the valley. Sutter, the Swiss pioneer who founded Sutter’s Fort and played an indirect role in the California Gold Rush, planted the first peach orchards in 1841 on his sprawling farm. Before gold fever struck, Sutter had grand agricultural ambitions. He introduced wheat, barley, and yes, peaches, to the region, turning Sacramento’s fertile soil into a farming haven. If it weren’t for the gold rush pulling laborers away from agriculture, the Sacramento Valley might have been known as the Peach Capital instead of the gateway to California’s gold.

Of course, while Sutter’s peaches were groundbreaking in the 1840s, they were just another fresh ingredient in our house a century later—one that Dad transformed into his legendary Cinnamon Peach Pie.

The Sweet Smell of Summer

The scent of Dad’s cinnamon peach pie baking in the oven was unmistakable—warm cinnamon spice blending with the sugary, bubbling peaches, all wrapped in a perfectly crisp and golden crust. It was the fragrance of Summer, of special occasions, of outdoor parties where the pie never made it home because every last slice disappeared before the sun went down.

Dad didn’t just make any peach pie. His version had a cinnamon-sweet crust that crunched in the most delightful way, thanks to a hint of brown sugar baked into it. The filling was a perfect balance of peaches, cinnamon, nutmeg, and just enough lemon to brighten the flavors. It was a masterpiece, and at neighborhood gatherings, I’d watch in horror as adults and kids alike swiped slice after slice.

“Didn’t you get a piece?” Dad would ask with a grin.

“No,” I’d grumble.

“Well, that’s how you know it was good.”

Dad’s Cinnamon Peach Pie Recipe

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This cozy, spiced peach pie layers juicy Sacramento peaches with warm cinnamon, nutmeg, and allspice inside a buttery, cinnamon-kissed crust. A crunchy sugar topping adds the perfect finish, making it a nostalgic summer dessert that’s worth every slice—and every second of waiting for it to cool.

• Author: Don Nicholas
• Prep Time: 35 minutes
• Chill Time (for dough): 1 hour
• Cook Time: 45 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 pie (serves 8) 1x
• Category: Bakery

Ingredients

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• For the Cinnamon-Sweet Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6 tablespoons ice water (more as needed)
• For the Peach Filling:
  • 6–7 ripe peaches, peeled, pitted, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter (to dot on top before baking)
• For the Cinnamon Sugar Topping:
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon

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Instructions

• Step 1: Make the Crust

1. 1. In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, and salt.
   2. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
   3. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
   4. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.

• Step 2: Prepare the Filling

1. 1. In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, vanilla, and lemon juice. Stir well and let sit for 15-20 minutes.

• Step 3: Assemble the Pie

1. 1. Preheat oven to 375°F (190°C).
   2. Roll out one disc of chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim excess dough, leaving a slight overhang.
   3. Pour the peach filling into the crust and dot the top with small pieces of butter.
   4. Roll out the second disc of dough and place over the filling, crimping the edges to seal. You can do a full crust with slits for steam or a lattice crust.
   5. Brush the top with a little milk or egg wash and sprinkle with the cinnamon sugar topping.

• Step 4: Bake the Pie

1. 1. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   2. Let cool for at least 2 hours before slicing—if you can wait that long!

Serving Suggestions

This pie is best enjoyed outside on a warm Summer evening, preferably at a picnic table with friends and family. Pair it with:

• A scoop of homemade vanilla ice cream for the ultimate indulgence.
• Fresh whipped cream with a sprinkle of cinnamon.
• A cold glass of sweet tea or a chilled Moscato to complement the peachy sweetness.

A Peach of a Legacy

As I bake this pie today, the scent of warm cinnamon and sweet peaches fills my kitchen just as it did in my childhood home. It reminds me of those Summer evenings when Dad’s pies were the first thing to disappear at a party—proof of his culinary genius, though at the time, I was just mad I didn’t get a second slice.

John Sutter may have brought peaches to the Sacramento Valley, but Dad made them legendary in our neighborhood, one pie at a time. ❖