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Rustic Peach Pies

Jane Bruce

Summer is full of fresh, sun-ripened peaches — and what better way to eat those peaches than in a pie? This rustic peach pie is perfect for summertime easy baking. Just make the dough, roll out, and fold the corners over the peachy filling. You don't even need a pie pan because this can be baked right on a baking sheet. This quick and easy pie recipe will be your new summertime go-to recipe.

Click here to see 8 Secrets to Easy, Foolproof Summer Pies

Recipe courtesy of Bobbie Lloyd and Magnolia Bakery


For the filling

  • 8-9 peaches
  • 1 Teaspoon lemon juice
  • 1/2 Cup granulated sugar
  • 1/4 Cup firmly packed brown sugar
  • 3 Tablespoons cornstarch
  • Pinch of numeg
  • Pinch of cinnamon

For the dough

  • 2 1/2 Cups all-purpose flour
  • 1 Teaspoon salt
  • 1 Teaspoon granulated sugar
  • 2 sticks butter, very cold
  • 4-6 Tablespoons ice water

For assembly and baking

  • 1 egg
  • 3 Tablespoons sanding sugar


For the filling

In a large bowl, prepare an ice bath. Set aside. Bring a large pot of water to boil. Cut an X at the base of each peach. Plunge the peaches into boiling water for 40-50 seconds. Test the looseness of the peach skin every few seconds by lifting it at the slit.  If it pulls away easily, immediately remove the fruit with a slotted spoon and plunge into cold water to stop the peach from cooking further.

In a small bowl, combine brown sugar, granulated sugar, cornstarch, nutmeg and cinnamon. Set aside. Peel blanched peaches and cut into 1-inch slices. Sprinkle with lemon juice and set aside. Gently toss the sugar mixture with the peaches.

For the dough

To prepare the crust, mix flour, salt and sugar together in a bowl and set aside. Set aside a cup with the ice water. Chop butter into ½” cubes. Mix flour and butter together until mixture looks like cornmeal. For this process you can either use a food processor with the plastic dough blade or your hands. If you use your hands, make sure that your butter is cold and that you work fast so that the heat from your hands does not melt the butter. Add water, a little bit at a time, and mix by hand. Scoop dough into one round ball and press into a rectangular shape. Divide pie dough into two even disks, wrap and refrigerate for at least 2 hours and up to 3 days.

For assembly and baking

Cut the pie dough into 8 pieces of equal size. On a lightly floured surface, roll each piece of dough into a 6” circle. Place the rounds on a parchment-lined tray. Cover with plastic wrap and refrigerate until you are ready to assemble. (Note: Pie dough can be made ahead, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month).

Preheat oven to 375 degrees.

Evenly place 4 pie dough rounds on a baking sheet. Working quickly, place about 1/3 cup of the filling in the center of 1 dough round. Brush the edges with the egg wash. Fold the dough up and over the filling, crimping the dough up with your fingers as you go around to create a pleat around the filling.  Brush exposed edges of dough with egg wash. Sprinkle with sanding sugar.  If the pastry feels a little warm, place in the refrigerator for ½ hour. Place in oven and bake until golden brown (45-50 minutes). Remove the pans from the oven and cool on a wire rack. Best if served warm with a scoop of ice cream!