Peach Pie Recipe

This Peach Pie recipe will be your dessert of the summer! Filled with juiciest, sweetest fresh peaches and made with a flaky, buttery double-crust, homemade peach pie is as beautiful as it is delicious and wonderful served à la mode with a big scoop of vanilla ice cream. Learn how to make this bakery-style treat and the flakiest crust that will never give you a soggy bottom.

Peaches are my all-time favorite fruit. I love them so much, it is almost hard to bake with them because I love just eating them out-of-hand. But if you are smart, you will overbuy peaches next time you see them so you can bake this incredible fresh peach pie. I make this pie at least once every summer and it’s definitely ranked in my top 5 pies of all time.

Inspired by a classic Southern peach pie, I’m of course making a fresh peach filling and a flaky crust from scratch. I’ve made this pie so many times and included all of my tips to make sure it’s easy for you to replicate too.

Pie is my favorite dessert and I would choose it over cookies or cake any day! If you love pie too, be sure to try my Fresh Strawberry Pie, Apricot Pie, or my personal favorite — Razzleberry Pie!

Reader Review: “Pure. Perfection. This is EVERYTHING I want in a peach pie and more! Totally obsessed!” – Karly

Ingredients

Double-Crust Pie Crust

• Unbleached all purpose flour: The best type of flour to use, make sure you don’t over-pack the flour.
• Granulated sugar: Just a touch to lightly sweeten.
• Table salt: A hint to bring out the other flavors.
• Vegetable shortening: Key to flakiness, adding this fat gives the crust that rich and addicting quality.
• Cold butter: The second fat I add to the crust for a rich flavor and to help make the crust have a light texture. The butter releases water as it cooks which helps create steam, giving the crust delicate flakiness.
• Ice water: Helps to keep the butter and shortening cold and binds the crust together to be the right consistency.

Peach Filling

• Ripe peaches: The most important thing here is that your peaches are ripe! Peel them for the best bite.
• Sugar: Of course we want to add some sweetness to the filling, but we don’t want it overly sweet.
• Cornstarch: Thickening agent for the filling.
• Flour: Also used to help thicken the filling. By using a combination of thickeners, the filling won’t be gritty in texture.
• Cinnamon and Allspice: Adds a wonderful warm flavor to compliment the peaches.
• Salt: A little pinch brings out the sweetness of the fruit.
• Vanilla: Use pure extract here for a caramel and floral-like note.
• Lemon juice: Adding an acid like lemon juice helps round out all of the flavors and balance the sweetness.
• Butter: Just a little bit adds richness.
• Egg: Use as an egg wash for the pie crust for a golden brown color.
• Coarse sugar: To sprinkle on top of pie crust for that signature crunch.

How to Make Peach Pie

1. Make the pie crust. I have a whole post on how to make a pie crust with my favorite pie crust recipe and tips and tricks. Or you can just use your favorite storebought pie crust.

2. Heat. Preheat the oven to 400 degrees F. Place the bottom pie crust in a pie shell.
3. Peel Peaches. I have a trick to easily peel those peaches. You will need a large pot of boiling water. Lower the peaches into the water and wait for about 40-60 seconds. Remove the peaches with a slotted spoon and place in a bowl with ice water. After a few seconds the skin should slip right off just by rubbing on it with your fingers. Remove the pits and slice the peaches.
4. Make filling. In a large bowl combine all the filling ingredients. The fresh peaches, sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla, and lemon juice. Stir everything together until the peaches are evenly coated.

5. Fill pie shell. Pour the peach filling mixture in the bottom pie shell. Dot the filling with squares of butter, then roll out the top pie crust and gently transfer it over the peach pie filling. You can also make a lattice pie crust using these instructions. Crimp the edges and if doing a whole top pie crust make sure you cut a few slits in the top to let steam release. Brush the crust with the beaten egg and then sprinkle the coarse sugar on top. I do these two steps for both a lattice crust and a whole crust.
6. Bake. Place pie on a baking sheet and bake in the oven for 45-50 minutes, until the filling is bubbling and the crust is nicely browned. You may need to cover the edges with tin foil during the last 15-20 minutes of baking to prevent the crust from getting too brown.

7. Let pie cool. I know this step is so hard and a giant piece of hot, fresh peach pie is calling your name but it is best to let the pie cool so the filling can set up properly. Now, this filling won’t set up quite like an apple pie filling and will still be a little juicy because peaches are delicious and so darn juicy. Ideally, you will want to let the pie cool for at least 3 hours before cutting into it. You can serve with a big scoop of vanilla ice cream.

What to Serve with this Peach Pie Recipe

I love a good big slice of peach pie served with a big scoop of vanilla ice cream. You can also top it off with whipped cream or any ice cream flavor that goes well with peach.

I highly recommend trying my Toasted Almond Ice Cream or Butter Pecan Ice Cream with a slice of this peach pie! You can serve the pie on its own but it’s so delicious a la mode.

Expert Tips

• You can easily make this with frozen peaches, although I would definitely stay away from canned, they just don’t give the same delicious texture.
• When I’m making the top pie crust for this peach pie, I always use my perfect pie crust recipe. I roll it out and add slits on top or make a lattice crust to help vent some of the moisture out of the pie from the peach juice as it cooks. If the crust ever becomes too dark during baking, just tent the pie loosely with a piece of foil.
• Be sure that you let the pie cool so the filling can set correctly before serving. Also, please know when you make peach pie with fresh peaches it just won’t set up quite the same as an apple pie and that’s because peaches are just so darn juicy that the filling can’t thicken up the same.
• Keep the ingredients for the pie crust cold. This means cold butter, shortening, and ice water. It’s key to having the crust come together to be the correct consistency and also to bake into flaky layers.
• Slice the peaches all the same size. This helps for even baking and thickening of the filling in the pie.
• Always bake the pie on a baking sheet. The heat from the baking sheet helps the bottom crust to cook and not be soggy after it bakes.

Storage

You can store leftover peach pie covered in the fridge for 3-4 days or on the counter at room temperature for up to 2 days.

Some pie crusts can start to get soggy from the filling if left out too long, so it’s best to consume the pie in a timely manner.

While you can freeze peach pie, we recommend avoiding it since it will change the texture of the filling and the crust once it’s thawed.

FAQs

More Easy Homemade Pie Recipes

• Old-Fashioned Banana Cream Pie
• Pear Pie with Streusel
• Easy Coconut Cream Pie
• Fresh Strawberry Pie

Print Pin Rate

Peach Pie Recipe

4.86 from 27 votes

Amy Nash

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Southern

Servings 12 people

This Peach Pie recipe will be your dessert of the summer! Filled with juiciest, sweetest fresh peaches and made with a flaky, buttery double-crust, homemade peach pie is as beautiful as it is delicious and wonderful served à la mode with a big scoop of vanilla ice cream! Learn how to make this bakery-style treat and the flakiest pie crust that will never give you a soggy bottom.

Equipment

• Rolling Pin
• 9-inch Pie Plate
• Pastry Cutter

Ingredients

  

123

Double-Crust Pie Crust

• ▢ 2 1/2 cups unbleached all-purpose flour + extra for the work surface
• ▢ 2 Tablespoons granulated sugar
• ▢ 1 teaspoon table salt
• ▢ 1/2 cup vegetable shortening chilled
• ▢ 12 Tablespoons salted butter cut into 1/4-inch pieces and chilled
• ▢ 6-8 Tablespoons ice water

Peach Filling

• ▢ 6-7 large ripe peaches peeled and sliced
• ▢ 1/2 cup sugar
• ▢ 3 Tablespoons cornstarch
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1/2 teaspoon cinnamon
• ▢ Pinch of allspice (optional)
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 Tablespoon fresh lemon juice
• ▢ 2 Tablespoons salted butter
• ▢ 1 egg beaten
• ▢ Coarse sanding sugar for sprinkling on top of the pie crust

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Instructions

 

Double-Crust Pie Crust

• Stir together the flour, sugar, and salt. Using a pastry cutter, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter.
  2 ½ cups unbleached all-purpose flour, 2 Tablespoons granulated sugar, 1 teaspoon table salt, ½ cup vegetable shortening, 12 Tablespoons salted butter
• Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
  6-8 Tablespoons ice water
• Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Pie Filling & Assembly

• Heat oven to 400℉ (204℃). Roll out the bottom crust and line a pie plate (affiliate link) with it.
• To easily peel the peaches, gently lower them into a large pot of boiling water for 40-60 seconds, then remove to an ice water bath with a slotted spoon to shock them. After just a few seconds, the skin should slip off easily by just rubbing the peaches with your fingers. Remove pits and slice the peaches.
• In a large bowl, combine the fresh, sliced peaches with the sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla and lemon juice and toss to evenly coat the peaches.
  6-7 large ripe peaches, ½ cup sugar, 3 Tablespoons cornstarch, 2 Tablespoons all-purpose flour, ½ teaspoon cinnamon, Pinch of allspice, ¼ teaspoon salt, 1 teaspoon pure vanilla extract, 1 Tablespoon fresh lemon juice
• Fill the bottom pie shell with the peach mixture, including the juices that will be released from the peaches. Dot with butter, then roll out the top pie crust and gently transfer it over the peach pie filling. Crimp the edges and cut a few slits in the top of the crust, then brush with the beaten egg and sprinkle with coarse sanding sugar.
  2 Tablespoons salted butter, 1 egg, Coarse sanding sugar
• Place pie on a baking sheet and bake in oven for 45-50 minutes, until the filling is bubbling and the crust is nicely browned. You may need to cover the edges with foil during the last 15-20 minutes of baking to prevent them from getting too brown.
• Remove the pie from the oven and cool for at least 3 hours before cutting into it. Serve with vanilla ice cream.

Notes

• Storage: You can store leftover peach pie covered in the fridge for 3-4 days or on the counter at room temperature for up to 2 days. Some pie crusts can start to get soggy from the filling if left out too long so it’s best to consume the pie in a timely manner.
• Freezing: You can freeze the assembled unbaked pie, then bake from frozen by adding an additional 30 minutes to the baking time. You can also freeze the baked pie, although the slices tend to be soggier when thawed. Still delicious though.
• Pie Crust: My favorite pie crust recipe with some extra tips can be found here where I share how to make pie crust. Or if you are intimidated by pie crusts you could always use a store-bought refrigerated one.
• Peaches: 6-7 large peaches is roughly 3 lbs. of peaches and yields about 6-7 cups of sliced peaches, in my experience.

Nutrition

Calories: 380kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 49mg | Sodium: 366mg | Potassium: 207mg | Fiber: 2g | Sugar: 18g | Vitamin A: 714IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 2mg

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