Peach Pie
A buttery, flaky crust filled with juicy, sweet peaches and a hint of warm spices makes this homemade peach pie the perfect summer dessert. This traditional recipe balances the natural sweetness of ripe peaches with just enough sugar and spice to create the quintessential slice of Americana.
Easy Peach Pie Recipe
There’s something magical about a homemade peach pie that captures the essence of summer in every bite. This classic dessert has been gracing American tables for generations, and for good reason. When ripe, juicy peaches are in season, transforming them into a golden-crusted pie creates a dessert that’s both nostalgic and irresistible.
What makes this peach pie recipe particularly special is its simplicity. Using fresh, seasonal peaches at their peak sweetness means you don’t need to add much else to create something extraordinary. This traditional recipe has been perfected over time to highlight the natural flavor of summer peaches while providing that perfect balance of sweetness and warmth from spices.
THIS RECIPE:
- Uses fresh, ripe peaches for the most authentic flavor
- Features a perfectly flaky, buttery double crust
- Requires minimal ingredients you likely already have on hand
- Balances sweet peach flavor with warm cinnamon and nutmeg
| Recipe Details | Time/Yield |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 slices |
| Yield | One 9-inch pie |
This peach pie recipe is approachable enough for beginning bakers yet delivers results that will impress even seasoned pie makers. The filling sets up beautifully without becoming too runny, while the crust bakes to golden perfection. It’s the kind of dessert that disappears quickly at family gatherings and creates memories that last long after the last crumb is gone.
Ingredients for Peach Pie
The key to an exceptional peach pie lies in the quality of your ingredients. Fresh, ripe peaches at the peak of their season will provide the best flavor and natural sweetness for your pie. When selecting other ingredients, opt for high-quality butter for the crust and pure vanilla extract for the filling to elevate the overall taste.
For the Pie Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ to ½ cup ice water
- 1 tablespoon apple cider vinegar (optional, makes crust more tender)
For the Peach Filling:
- 7-8 ripe peaches (about 3 pounds)
- ¾ cup granulated sugar (adjust based on peach sweetness)
- ¼ cup brown sugar, packed
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse sugar for sprinkling (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Peaches | 7-8 medium-sized (3 lbs) | Choose fragrant peaches that yield slightly to pressure; avoid hard or overly soft fruit |
| Flour | 2½ cups all-purpose | Use unbleached flour for better flavor; measure by spooning into measuring cups and leveling off |
| Butter | 1 cup + 2 Tbsp | European-style butter with higher fat content creates flakier crusts |
| Sugar | ¾ cup granulated + ¼ cup brown | Reduce if peaches are very sweet; increase slightly if peaches are tart |
| Spices | ½ tsp cinnamon, ¼ tsp nutmeg | Freshly grated nutmeg provides significantly better flavor than pre-ground |
How to Make Peach Pie
Creating a perfect peach pie involves a few key steps: making a flaky crust, preparing juicy peaches, and baking everything to golden perfection. While it may seem involved, breaking the process down into manageable steps makes this homemade peach pie accessible for bakers of all skill levels.
Making the Pie Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Combine ice water and apple cider vinegar (if using). Gradually add this liquid, 1 tablespoon at a time, stirring gently with a fork until the dough just begins to come together. You may not need all the liquid.
- Gently gather the dough, divide it into two equal portions, and form each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Preparing the Peach Filling:
- Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.
- Cut a small “X” on the bottom of each peach. Carefully place peaches in the boiling water for 30-60 seconds.
- Using a slotted spoon, transfer peaches to the ice bath to cool quickly.
- Once cool enough to handle, peel the peaches—the skin should slip off easily. Slice peaches into ½-inch wedges, discarding the pits.
- In a large bowl, combine the sliced peaches, both sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Gently toss until peaches are evenly coated. Let stand for 15-20 minutes to allow juices to develop.
Assembling and Baking the Pie:
- Preheat your oven to 425°F (220°C). Place a baking sheet in the oven to preheat.
- On a floured surface, roll out one disk of dough to a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing gently into the corners.
- Pour the peach filling into the crust, including any accumulated juices. Dot the top of the filling with the 2 tablespoons of butter pieces.
- Roll out the second disk of dough to a 12-inch circle. Either place it whole over the filling for a traditional top crust, or cut into 1-inch strips for a lattice design.
- If using a full top crust, trim excess dough, fold the edges under, and crimp decoratively. Cut 4-5 small slits in the center to allow steam to escape.
- Whisk together the egg and milk or water to create an egg wash. Brush over the top crust and sprinkle with coarse sugar if desired.
- Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F.
- Reduce oven temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
- Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set properly.
Tips for Making Peach Pie
Pro tip: The key to a perfect peach pie is patience—allow your pie to cool completely before cutting to prevent a runny filling.
• Choose freestone peaches when possible, as the flesh separates easily from the pit
• For the most flavor, use a mix of slightly firm and very ripe peaches
• Keep all crust ingredients as cold as possible throughout preparation
• Consider using a crust shield or aluminum foil strips to prevent the crust edges from over-browning
| Technique | Recommendation | Reason |
|---|---|---|
| Peeling Peaches | Use the blanch method described in instructions | Results in clean peels without losing precious peach flesh |
| Preventing Soggy Bottom | Blind bake bottom crust for 10 minutes | Creates a barrier that prevents filling moisture from making crust soggy |
| Thickening Filling | Let peaches macerate with sugar and cornstarch | Draws out juices that activate the cornstarch for proper thickening |
| Venting | Create adequate steam vents in top crust | Prevents filling from bubbling over and ensures proper baking |
The cornstarch in this recipe is crucial for achieving that perfect slice-able texture. Flour can be substituted in a pinch, but you’ll need to use about 1.5 times the amount. For optimal results, let your filling sit with the cornstarch for the full 15-20 minutes before filling your pie—this pre-activates the thickening properties.
Make-Ahead Instructions
Preparing components of your peach pie in advance can make the final assembly quick and stress-free, especially when planning for special occasions or holidays.
You can make the pie crust up to 3 days ahead of time. Simply prepare the dough, form into disks, wrap tightly in plastic wrap, and refrigerate. For longer storage, the wrapped dough disks can be placed in a freezer bag and frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
The peach filling can be prepared 1 day in advance. After preparing the filling, store it in an airtight container in the refrigerator. The cornstarch will continue to absorb the fruit juices, creating an even thicker filling. Give it a gentle stir before filling your pie crust.
For the most efficient preparation, you can completely assemble the unbaked pie and freeze it whole. Place the assembled pie on a baking sheet, freeze until solid, then wrap tightly in plastic wrap followed by aluminum foil. When ready to bake, there’s no need to thaw—simply add 15-20 minutes to your baking time, starting with a 450°F oven for the first 15 minutes before reducing to the recipe temperature.
Storing Leftovers
Proper storage of your peach pie ensures you’ll enjoy every last slice at its best quality. After the pie has completely cooled, cover loosely with foil or plastic wrap, or place it in a pie keeper.
A freshly baked peach pie can be kept at room temperature for up to 2 days. The natural sugars and acids in the filling act as preservatives, but for food safety, refrigerate your pie after this time. When refrigerated, the pie will last for an additional 2-3 days.
For the best eating experience, bring refrigerated slices to room temperature before serving, or warm them slightly in a 300°F oven for 10 minutes. Avoid microwave reheating, as it can make the crust soggy.
If you notice the crust becoming soft after storage, you can rejuvenate it by placing the pie (or individual slices) in a 350°F oven for 5-7 minutes to re-crisp the crust while warming the filling.
Freezing Peach Pie
Freezing homemade peach pie is an excellent way to preserve summer’s bounty or prepare ahead for busy seasons. You can freeze peach pie either before or after baking, though each method has specific considerations.
Freezing Unbaked Peach Pie:
- Assemble the pie completely, but do not apply the egg wash.
- Place the assembled pie on a flat surface in your freezer until completely solid, about 3-4 hours.
- Once frozen, wrap the pie thoroughly with two layers of plastic wrap, followed by a layer of heavy-duty aluminum foil.
- Label with the date and contents; unbaked frozen peach pies maintain best quality for up to 3 months.
- When ready to bake, do not thaw. Apply egg wash to the frozen pie, place on a baking sheet, and bake at 450°F for 15-20 minutes, then reduce temperature to 375°F and continue baking for 40-50 minutes until golden and bubbling.
Freezing Baked Peach Pie:
- Allow the baked pie to cool completely.
- Place the whole pie in the freezer until firm, about 2 hours.
- Wrap tightly with plastic wrap and aluminum foil, or place in a large freezer bag with air removed.
- Frozen baked peach pies maintain quality for up to 4 months.
- To serve, thaw overnight in the refrigerator, then bring to room temperature or reheat in a 350°F oven for 15-20 minutes until warmed through.
Pro tip: For the best texture after freezing, slightly underbake your pie by about 5 minutes if you plan to freeze it already baked, as it will continue cooking during the reheating process.
Serving Suggestions
A slice of homemade peach pie is a delight on its own, but pairing it with complementary flavors can transform it into an extraordinary dessert experience. Serve your peach pie slightly warm (but not hot) to bring out the aromatic qualities of the spices while maintaining a perfectly set filling.
Traditional accompaniments that enhance peach pie include:
- A scoop of vanilla ice cream, creating the perfect hot-and-cold contrast
- Freshly whipped cream lightly sweetened with vanilla and a touch of bourbon
- A drizzle of caramel sauce for added richness and depth
- A small wedge of sharp cheddar cheese (a classic Southern tradition)
For an elegant presentation, dust individual slices with powdered sugar and garnish with a small sprig of fresh mint or a few fresh peach slices. Serve on warmed plates to maintain the pie’s ideal temperature longer.
Beverage pairings that complement peach pie include:
- Coffee or espresso, especially with dark roast notes that balance the sweetness
- Sweet dessert wines like Sauternes or late-harvest Riesling
- Sparkling wine or Prosecco for a celebratory touch
- Vanilla-infused black tea or a spiced chai
For summer gatherings, consider serving smaller slices of peach pie alongside a selection of other seasonal fruit desserts for a dessert buffet that highlights the bounty of the season.
FAQ
Can I use canned or frozen peaches instead of fresh?
Yes, both can work in this recipe with some adjustments. For canned peaches, drain thoroughly and reduce the sugar by ¼ cup as they’re typically packed in syrup. For frozen peaches, thaw completely and drain excess liquid before using, and increase the cornstarch to ⅓ cup to account for extra moisture.
Why is my peach pie filling runny?
Runny filling usually happens for three reasons: the pie wasn’t cooled long enough (at least 3 hours is needed), there wasn’t enough thickener, or the peaches were exceptionally juicy. If you know your peaches are very juicy, increase cornstarch to ⅓ cup and make sure to let the filling rest with the sugar and cornstarch before baking to activate the thickening properties.
Can I make this recipe with other fruits?
Absolutely! This recipe works beautifully with nectarines as a direct substitute. For other stone fruits like plums or apricots, keep the same amount of fruit but adjust sugar to taste as these can be more tart. For a mixed stone fruit pie, combine peaches with plums, nectarines, or apricots in any proportion to total 3 pounds of fruit.
How do I know when my peach pie is done baking?
A properly baked peach pie has these visual cues: the crust should be golden brown (not pale), the filling should be visibly bubbling (especially in the center or through vents), and if you insert a knife into the center, the peaches should feel tender. The internal temperature should reach approximately 175°F if you’re using a thermometer.
What’s the best type of peach to use in peach pie?
Yellow peaches typically provide the best flavor for pie, offering a balance of sweetness and acidity. Freestone varieties (where the flesh easily separates from the pit) are easier to work with than clingstone. While white peaches can be used, they’re often less acidic and can make a sweeter, sometimes floral-tasting pie that some bakers find too mild.
