Dad’s Cinnamon Peach Pie was the heart of our Summer gatherings. Made with juicy, sun-ripened peaches from the Sacramento Valley, it featured a spiced filling with cinnamon, nutmeg, and a hint of lemon, all nestled in a buttery, cinnamon-sweet crust. The sugary topping added a perfect crunch, making every slice a little piece of Summer bliss. It was the kind of pie that disappeared before you could get a second helping, and Dad always knew that meant it was a hit.
Print
Dad’s Cinnamon Peach Pie Recipe
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.
- 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
- 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
Instructions
- Step 1: Make the Crust
-
- In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, and salt.
- 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.
- Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Step 2: Prepare the Filling
-
- 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
-
- Preheat oven to 375°F (190°C).
- 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.
- Pour the peach filling into the crust and dot the top with small pieces of butter.
- 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.
- Brush the top with a little milk or egg wash and sprinkle with the cinnamon sugar topping.
- Step 4: Bake the Pie
-
- 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.
- Let cool for at least 2 hours before slicing—if you can wait that long!
