12 Delicious Easy French Peach Pie Recipes

Just imagine the sweet, juicy flavor of ripe peaches baked into a buttery, flaky crust—it’s the essence of summer in every bite! Whether you’re a seasoned baker or just starting out, our roundup of 12 Delicious Easy French Peach Pie Recipes is sure to inspire. From classic to creative twists, these pies are perfect for any occasion. Let’s dive into these mouthwatering recipes that promise to delight your taste buds!

Classic French Peach Pie with Vanilla Ice Cream

Back when I first stumbled upon this Classic French Peach Pie recipe, it was during a late summer farmers’ market visit, where the peaches were so ripe they practically begged to be baked into something extraordinary. Paired with a scoop of vanilla ice cream, this pie has since become my go-to dessert for impressing guests or treating myself after a long week.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/2 tsp sea salt
• 6 cups ripe peaches, peeled and sliced
• 3/4 cup light brown sugar, packed
• 1/4 cup cornstarch
• 1 tsp pure vanilla extract
• 1 tbsp lemon juice
• 1 egg, lightly beaten with 1 tbsp water (for egg wash)
• 1 pint vanilla bean ice cream

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a large bowl, combine the sifted flour, granulated sugar, and sea salt. Add the chilled, diced butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour. This rest period ensures a flaky crust.
5. In another bowl, toss the peach slices with brown sugar, cornstarch, vanilla extract, and lemon juice until evenly coated.
6. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
7. Pour the peach mixture into the crust, then roll out the second disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for ventilation.
8. Brush the top crust with the egg wash for a golden finish. Tip: For an extra glossy crust, you can brush it again halfway through baking.
9. Bake for 50-60 minutes, until the crust is golden and the filling is bubbling through the slits. Tip: Place a baking sheet under the pie to catch any drips.
10. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

This pie boasts a buttery, flaky crust that contrasts beautifully with the juicy, sweet-tart peach filling. Serve it slightly warm with a scoop of vanilla bean ice cream melting over the top for a dessert that’s as visually stunning as it is delicious.

Rustic French Peach Galette

Back when I first stumbled upon the joy of baking, the rustic French peach galette became my go-to for impressing friends without spending hours in the kitchen. There’s something about its flaky crust and juicy peaches that feels both indulgent and comforting.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 4 medium ripe peaches, thinly sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Drizzle 3 tablespoons ice water over the mixture. Stir with a fork until the dough begins to come together. If needed, add an additional tablespoon of water.
4. Turn the dough onto a lightly floured surface. Gently knead it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. In a separate bowl, toss 4 thinly sliced peaches with 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 teaspoon pure vanilla extract.
7. Roll the chilled dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
8. Arrange the peach slices in the center of the dough, leaving a 2-inch border. Fold the edges over the peaches, pleating as you go.
9. Brush the crust with 1 lightly beaten pasture-raised egg and sprinkle with 1 tablespoon turbinado sugar.
10. Bake for 35-40 minutes, or until the crust is golden and the peaches are bubbly.

As the galette cools, the peaches set into a luscious jam-like texture, while the crust remains irresistibly flaky. Serve it warm with a scoop of vanilla bean ice cream for a dessert that feels both elegant and homey.

Easy French Peach and Almond Tart

Just when I thought summer couldn’t get any sweeter, I stumbled upon this divine combination of juicy peaches and nutty almonds in a tart that’s as easy to make as it is delicious. It’s become my go-to dessert for those impromptu gatherings where you want to impress without the stress.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 3 tablespoons ice water
• 4 ripe peaches, thinly sliced
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup honey
• 1 pasture-raised egg, lightly beaten
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a food processor, combine the all-purpose flour, cubed butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Press the dough evenly into the prepared tart pan, ensuring the sides are well covered. Chill in the refrigerator for 15 minutes.
5. Arrange the peach slices in concentric circles over the chilled dough, slightly overlapping them for a beautiful presentation.
6. Sprinkle the almond flour evenly over the peaches, followed by the sliced almonds.
7. Drizzle the honey over the top, then brush the edges of the crust with the beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the peaches are tender. Tip: If the edges brown too quickly, cover them with foil.
9. Remove from the oven and let cool for 10 minutes before serving. Tip: A dollop of whipped cream or a scoop of vanilla ice cream complements the tart’s flavors perfectly.

You’ll love the contrast between the flaky, buttery crust and the soft, sweet peaches, with the almonds adding a delightful crunch. Serve it warm to really bring out the flavors, or enjoy it cold the next day—if it lasts that long!

French Peach Pie with a Buttery Crust

Every summer, when peaches are at their peak, I find myself dreaming of this French Peach Pie with a Buttery Crust. It’s a recipe that reminds me of lazy afternoons at my grandmother’s house, where the scent of baked fruit and butter would fill the air. Today, I’m sharing my version of this classic, with a crust so flaky, it practically melts in your mouth.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 6 tbsp ice water
• 4 cups ripe peaches, peeled and sliced
• 1/2 cup light brown sugar, packed
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C) and position the rack in the middle.
6. In another bowl, toss the peeled and sliced peaches with light brown sugar, fresh lemon juice, pure vanilla extract, and ground cinnamon until evenly coated.
7. Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Fill the pie crust with the peach mixture, spreading it evenly.
9. Roll out the second disk of dough and place it over the peaches. Seal and crimp the edges, then cut a few slits on top for ventilation.
10. Brush the top crust with the lightly beaten pasture-raised egg and sprinkle with turbinado sugar. Tip: The egg wash gives the pie a beautiful golden sheen.
11. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

Zesty and bursting with juicy peaches, this pie is a celebration of summer. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee for a sweet start to the day.

Spiced French Peach Pie with Cinnamon

Falling in love with this Spiced French Peach Pie with Cinnamon was as easy as pie for me. The first time I baked it, the aroma of cinnamon and fresh peaches filled my kitchen, reminding me of summer evenings at my grandma’s house. It’s a recipe that feels like home, with a twist that makes it uniquely yours.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 4 large, ripe peaches, peeled and thinly sliced
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the sifted all-purpose flour and chilled clarified butter. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer it to the dish, trimming any excess edges.
5. In another bowl, toss the thinly sliced peaches with granulated sugar, ground cinnamon, and pure vanilla extract until evenly coated.
6. Arrange the peach mixture over the pie crust in an even layer.
7. Brush the edges of the crust with the lightly beaten egg wash for a golden finish.
8. Bake in the preheated oven for 45 minutes, or until the crust is golden and the peaches are bubbling. Tip: Place a baking sheet under the pie dish to catch any drips.
9. Allow the pie to cool on a wire rack for at least 30 minutes before serving. Tip: This rest time helps the filling set, making it easier to slice.

Unbelievably, the first bite of this pie transports you to a rustic French countryside with its flaky crust and spiced peach filling. Serve it warm with a scoop of vanilla bean ice cream for an indulgent treat that contrasts beautifully with the pie’s warmth and spice.

French Peach Pie with a Lattice Top

Summer in the South always brings back memories of my grandmother’s kitchen, where the scent of ripe peaches and buttery crust filled the air. This French Peach Pie with a Lattice Top is my homage to those warm afternoons, combining the juiciness of summer peaches with the delicate crispness of a perfectly baked lattice.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 6 cups ripe peaches, peeled and sliced
• 3/4 cup light brown sugar, packed
• 1/4 cup cornstarch
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and sea salt. Add the chilled, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
3. Preheat your oven to 375°F (190°C). In another bowl, toss the sliced peaches with brown sugar, cornstarch, vanilla extract, and lemon juice until evenly coated.
4. Roll out one dough disc to fit a 9-inch pie plate. Transfer the dough, trim the edges, and fill with the peach mixture.
5. Roll out the second dough disc and cut into strips for the lattice. Weave over the filling, trim, and crimp the edges.
6. Brush the lattice with the beaten egg and sprinkle with turbinado sugar. Bake for 45-50 minutes, until the crust is golden and the filling bubbles.
7. Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Perfectly balanced between sweet and tart, this pie’s flaky crust and juicy peach filling are a match made in heaven. Serve it warm with a scoop of vanilla bean ice cream for an unforgettable summer dessert.

Easy French Peach and Berry Pie

How many times have I found myself staring at a basket of ripe peaches and berries, wondering how to turn them into something spectacular? Too many to count. That’s how this Easy French Peach and Berry Pie came to be—a simple yet elegant solution to my fruit overload, and now, a staple in my summer dessert rotation.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4 tablespoons ice water
• 2 cups ripe peaches, peeled and sliced
• 1 cup mixed berries (blueberries, raspberries, and blackberries)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 egg, pasture-raised and lightly beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Drizzle 4 tablespoons ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough begins to come together. Tip: The dough should hold together when pressed but not be sticky.
4. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Tip: Chilling the dough ensures a flaky crust.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trimming and crimping the edges as desired.
6. In a separate bowl, gently toss together 2 cups sliced peaches, 1 cup mixed berries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon pure vanilla extract until well combined.
7. Pour the fruit mixture into the prepared pie crust. Fold the edges of the crust over the filling, leaving the center exposed.
8. Brush the crust with 1 lightly beaten egg and sprinkle with 1 tablespoon turbinado sugar for a golden, crunchy finish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

Nothing beats the contrast of the flaky, buttery crust against the juicy, sweet-tart filling of this pie. Serve it warm with a scoop of vanilla bean ice cream for an unforgettable summer dessert.

French Peach Pie with a Streusel Topping

Unbelievably, the first time I stumbled upon this French Peach Pie with a Streusel Topping was during a quaint farmers’ market visit last summer. The combination of juicy peaches and that crumbly, buttery streusel had me at first bite, and I knew I had to recreate it at home. Now, it’s a staple in my kitchen whenever peach season rolls around.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, chilled and cubed
• 4 cups ripe peaches, peeled and sliced
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the sifted flour, granulated sugar, light brown sugar, and kosher salt.
3. Add the chilled, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Reserve 1 cup of the streusel mixture for the topping. Press the remaining mixture into the bottom and up the sides of the prepared pie dish to form the crust.
5. In another bowl, gently toss the sliced peaches with lemon juice, vanilla extract, cinnamon, and nutmeg until evenly coated.
6. Arrange the peach mixture over the crust in the pie dish, then sprinkle the reserved streusel topping evenly over the peaches.
7. Brush the edges of the crust with the lightly beaten egg wash for a golden finish.
8. Bake in the preheated oven for 45-50 minutes, or until the streusel is golden brown and the peach filling is bubbly.
9. Allow the pie to cool on a wire rack for at least 30 minutes before serving to let the filling set.

Vibrant and bursting with summer flavors, this pie offers a delightful contrast between the tender peaches and the crisp streusel topping. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Gluten-Free French Peach Pie

Waking up to the sweet aroma of peaches and cinnamon baking in the oven is one of my favorite summer mornings. This Gluten-Free French Peach Pie has become a staple in my kitchen, especially when peaches are at their peak. It’s a dish that brings a little bit of French elegance to your table without the gluten.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 pasture-raised egg, lightly beaten
• 4 cups ripe peaches, peeled and sliced
• 1/4 cup light brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, and sea salt.
3. Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. Mix in the lightly beaten egg until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time until it holds together.
5. Press the dough evenly into the prepared pie dish, ensuring the sides are well covered. Chill in the refrigerator for 15 minutes.
6. In another bowl, combine the sliced peaches, light brown sugar, lemon juice, vanilla extract, ground cinnamon, and ground nutmeg. Toss gently to coat the peaches evenly.
7. Pour the peach mixture into the chilled pie crust, spreading it out evenly.
8. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the peaches are bubbling.
9. Allow the pie to cool on a wire rack for at least 30 minutes before serving to let the filling set.

Last but not least, the texture of this pie is a delightful contrast between the crisp, buttery crust and the soft, juicy peaches. The flavors are a perfect balance of sweet and tangy, with a hint of warmth from the cinnamon and nutmeg. Serve it with a scoop of vanilla bean ice cream for an extra indulgent treat.

French Peach Pie with a Cream Cheese Filling

Nothing beats the joy of baking on a lazy summer afternoon, especially when it involves ripe, juicy peaches and a creamy, dreamy filling. I remember the first time I stumbled upon this French Peach Pie recipe; it was love at first bite, and I’ve been tweaking it to perfection ever since.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 4 oz cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1 tsp pure vanilla extract
• 3 large pasture-raised eggs, lightly beaten
• 4 ripe peaches, peeled and thinly sliced
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the sifted flour, diced unsalted butter, granulated sugar, and fine sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Chill in the refrigerator for 15 minutes to firm up.
4. In a separate bowl, beat the softened cream cheese with confectioners’ sugar and pure vanilla extract until smooth. Gradually add the lightly beaten eggs, mixing until fully incorporated.
5. Spread the cream cheese filling evenly over the chilled crust. Arrange the thinly sliced peaches on top in a decorative pattern.
6. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set. Allow the pie to cool on a wire rack before serving.

My favorite part about this pie is the contrast between the flaky crust and the velvety cream cheese filling, with the peaches adding a sweet, tangy burst. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.

Easy French Peach Pie with a Shortbread Crust

This summer, I found myself with an abundance of ripe peaches and a craving for something sweet yet simple. That’s when I stumbled upon the idea of combining the juiciness of peaches with the buttery crunch of a shortbread crust, creating a pie that’s as effortless as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 4 large pasture-raised eggs, lightly beaten
• 6 ripe peaches, peeled and thinly sliced
• 1 tbsp fresh lemon juice
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the sifted flour, granulated sugar, and sea salt. Add the chilled, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. Gradually add the lightly beaten eggs to the flour mixture, stirring until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes before handling.
4. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Prick the base with a fork and bake for 15 minutes, or until lightly golden.
5. While the crust bakes, toss the sliced peaches with lemon juice, brown sugar, vanilla extract, and cinnamon in a large bowl.
6. Remove the crust from the oven and arrange the peach mixture over the warm crust. Return to the oven and bake for an additional 35-40 minutes, or until the peaches are tender and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
7. Allow the pie to cool on a wire rack for at least 1 hour before serving. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

As you slice into this pie, you’ll notice the contrast between the crisp, buttery crust and the soft, fragrant peaches. It’s a dessert that celebrates the simplicity of summer ingredients, perfect for sharing at your next gathering or enjoying as a sweet end to a weekday meal.

French Peach Pie with a Hint of Lavender

Last summer, I stumbled upon the most delightful combination of flavors at a quaint farmers’ market in Provence—ripe, juicy peaches paired with the subtle floral notes of lavender. It inspired me to create this French Peach Pie with a Hint of Lavender, a dish that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 4 large pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp culinary-grade lavender buds
• 4 ripe peaches, thinly sliced
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and chilled clarified butter, using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to fit your pie dish, then gently press it into the dish and trim the edges.
5. In a separate bowl, whisk together the lightly beaten eggs, granulated sugar, vanilla extract, and lavender buds until smooth.
6. Toss the thinly sliced peaches with lemon juice to prevent browning, then arrange them evenly over the pie crust.
7. Pour the egg mixture over the peaches, ensuring it’s evenly distributed. Tip: For a golden finish, brush the crust edges with a little beaten egg.
8. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at the 30-minute mark to prevent over-browning; cover the edges with foil if necessary.

The pie emerges from the oven with a flaky, buttery crust and a filling that’s the perfect balance of sweet and floral. Serve it warm with a dollop of crème fraîche for an extra touch of indulgence.

Conclusion

Feasting on these 12 Delicious Easy French Peach Pie Recipes is a joy any home cook can achieve! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the sweetness by pinning it on Pinterest for others to discover. Happy baking!