You’ll need: fresh peaches, sugar, cinnamon, lemon juice, flour, butter, salt, and pie crust dough—either homemade or store-bought.

Peel, pit, and slice your peaches. Toss them in a bowl with sugar, flour, cinnamon, and lemon juice. Let it sit for 15 minutes.

Roll out the pie dough and place it into a pie pan. Trim edges and save extra dough for the top crust or lattice.

Spoon the peach filling into the pie crust evenly. Dot with a few small cubes of butter before covering with the top crust.

Seal the edges, crimp them with a fork, and cut slits in the top crust (or make a lattice) to let steam escape.

Bake at 375°F (190°C) for 45–50 minutes until the crust is golden brown and filling is bubbling. Cool before serving.

Serve your peach pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for summer evenings!

Store leftover pie covered at room temp for 2 days, or refrigerate for up to 5 days. Reheat slices in the oven for best texture.