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How to Make the Perfect Fresh Peach Pie Recipe– juicy peaches create a delicate and fragrant filling for our classic flaky, buttery crust recipe. It’s a match made in heaven for all peach lovers! Get ready for the best peach pie.
See all our homemade pies!
Homemade Peach Pie Recipe
Don’t let this peach season pass you by without making the most delicious peach pie recipe you will ever taste! This is one of my favorite fruit pies of all time.
If you are intimidated to make a peach pie from scratch- think again! You can make the fancy lattice top if you like, but if you want to keep it simple, I also provide a simple top crust in the recipe. Make it rustic, don’t get caught up in the presentation; enjoy this great recipe!
Table of Contents
Simple Ingredients
This is the best time of year to make fresh peach pie, so run to get those ripe peaches from your local market and enjoy this easy peach pie recipe. The perfect recipe for a summer picnic or gathering.
- Flaky Homemade Pie Crust: Typically made with all-purpose flour, butter, salt, and water, the pie crust forms the base and top of the pie. It provides a flaky, buttery texture contrasting with the filling’s juiciness. Use our tried and true double crust recipe: All-Butter Pie Crust.
- Peaches: Ripe, juicy peaches are the star of the show. They bring a burst of sweet and slightly tart flavor and a lovely texture to the pie filling. You can use white or yellow peaches.
- Granulated Sugar: Used to sweeten the peaches and balance their natural tartness. It also helps draw out juices from the peaches to create a luscious filling.
- Brown Sugar: Adds a richer, caramel-like sweetness to the filling and complements the peaches’ flavors.
- Flour or Cornstarch: These ingredients serve as thickeners for the peach filling. They help absorb excess moisture from the peaches and create a cohesive, sliceable filling.
- Lemon Juice: Adds a touch of acidity to brighten the flavors of the peaches and balance the sweetness.
- Ground Cinnamon: A warm and aromatic spice that enhances the overall flavor profile of the pie, complementing the peaches’ sweetness.
- Salt: A small amount of salt enhances the sweetness and balances the flavors, making them more pronounced and harmonious.
- Egg Wash: A mixture of beaten egg and water or milk brushed onto the crust before baking. It adds a glossy finish and helps with browning.
- Optional Garnishes: Powdered sugar, whipped cream, or vanilla ice cream (a la mode) can be used to garnish each slice of peach pie, adding extra flavor and visual appeal.
See the recipe card for quantities.
How to Make Peach Pie Recipe Instructions
For the Pie Crust:
Prepare either pie crust recipe. All-Butter Pie Crust. Cover with plastic wrap and refrigerate until ready to use.
For the Fresh Peach Filling:
Combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon (if using), and salt in a large bowl.
Gently toss until the peaches are evenly coated. Set aside in the fridge until ready to fill the prepared pie crust.
For Assembly and Baking:
Preheat your oven to 425°F (220°C).
Roll out one of the chilled pie crust discs on a lightly floured surface to fit a 9-inch pie pan or pie dish. Transfer the crust to the pan and gently press it into the bottom and sides.
Pour the peach filling into the pie crust, spreading it evenly. Dot the top with cold butter.
LATTICE:
See recipe notes for a full tutorial.
NO LATTICE: Roll out the second pie crust disc and place it on top of the filling. Trim any excess crust hanging over the edges and crimp the edges to seal the pie. (See RECIPE NOTES if you want to make a fancier lattice crust).
Whisk together the egg and water in a small bowl to create an egg wash. Brush the top crust with the egg wash, and optionally, sprinkle some sugar over it for a golden, crunchy finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F for 15-20 minutes. Then, reduce the oven temperature to 375° and bake for an additional 45-55 minutes or until the edges of the crust are golden brown and the filling is bubbly on the sides and in the middle. You may loosely cover the pie with aluminum foil if the edges start to brown too much.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 4 hours before serving.
Serve the fresh peach pie with a scoop of vanilla ice cream or freshly whipped cream, and enjoy!
Best Peaches for Fresh Peach Pie
When making a fresh peach pie, choosing flavorful, juicy peaches with the right texture to create the best results is important.
When selecting peaches for your pie, look for ripe but not overly soft or bruised ones. You want them to be firm, so they hold up during baking. Avoid too green or hard peaches, as they might not have developed their full flavor.
Ultimately, the best peaches for your fresh peach pie will depend on what’s available in your region and in season. Visiting local farmers’ markets or orchards can often provide you with the freshest and most flavorful options.
Peach Pie Variations
Here are variations of the classic fresh peach pie recipe:
1. Peach and Raspberry Pie: Incorporate a tangy twist by adding fresh raspberries to the peach filling. The raspberries add vibrant color, a burst of tartness, and a pleasant contrast to the sweetness of the peaches.
2. Streusel-Topped Peach Pie: For a textured topping, skip the second pie crust and, instead, top the peach filling with a buttery streusel or crumble mixture made from oats, flour, brown sugar, and butter. Bake until the streusel is golden and crunchy.
3. Bourbon-Peach Pie: Infuse a touch of sophistication by adding a splash of bourbon to the peach filling. The bourbon enhances the flavor of the peaches and adds a warm undertone to the pie. Be sure to adjust the sugar and liquids accordingly.
4. Ginger-Spiced Peach Pie: Add a twist to the traditional flavor profile by incorporating ground ginger and a pinch of nutmeg into the peach filling. These spices will lend a slightly spicy and aromatic dimension to the pie, elevating the overall taste.
How to Store Fresh Peach Pie
To store a fresh peach pie, allow it to cool completely at room temperature before covering it loosely with plastic wrap or aluminum foil.
Then, place the pie in the refrigerator to keep it fresh and safe to eat for up to 5 days.
To reheat, warm individual slices in the oven or microwave before serving.
Top tips
- Choose Ripe Peaches: Select ripe but firm peaches for the best flavor and texture in your pie. Avoid overly soft or underripe fruits.
- Properly Prepare Peaches: Peel, pit, and slice the peaches evenly for uniform cooking. Toss them with sugar and other filling ingredients to let the flavors meld.
- Thicken Filling: To thicken the peach pie filling, use flour, cornstarch, or tapioca. This prevents excess liquid and ensures a sliceable pie.
- Flaky Crust: Use a quality pie crust recipe or pre-made crust for a flaky and tender base. Proper chilling of the dough and not overworking it are key.
- Lattice Crust Technique: When creating a lattice crust, weave the strips loosely to allow steam to escape and peaches to cook evenly.
- Egg Wash: Brushing the top crust with an egg wash adds a glossy finish and aids in browning during baking.
- Baking Time and Temperature: Follow the recipe’s baking instructions closely. Adjust the time if necessary to achieve a golden-brown crust and bubbling filling.
- Cooling and Setting: Allow the pie to cool before slicing. This gives the filling time to set and results in neater slices.
- Room for Creativity: Feel free to experiment with variations like streusel toppings, almond extract, or adding other fresh fruits for unique twists on the classic peach pie.
FAQs
Yes, you can freeze peach pie. Wrap the pie tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2-3 months.
Serving a freshly baked peach pie is a delight. After allowing the pie to cool at room temperature for a couple of hours, slice it into wedges with a sharp knife.
Gently place each slice on dessert plates, and consider adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar for an extra touch. You can serve the pie warm from the oven or at room temperature and encourage your guests to relish the buttery crust and sweet peach filling.
You can make the pie crust ahead of time and store it in the fridge for up to 24 hours. Do not make the peach pie filling ahead of time. The peaches will release too much liquid as they marinade. Making the filling no more than 15 minutes before baking is best.
More Pie Recipes
Looking for more pie recipes? Try these:
What to Serve with Homemade Peach Pie
These are my favorite dishes to serve with Fresh Peach Pie:
Best Fresh Peach Pie Recipe
How to Make the Perfect Fresh Peach Pie Recipe– juicy peaches create a delicate and fragrant filling for our classic flaky, buttery crust recipe. It’s a match made in heaven for all peach lovers! Get ready for the best peach pie.
- Total Time: 5 hours (with cooling time)
- Yield: 8–10 servings 1x
Ingredients
For the Pie Crust:
- 1 recipe All-Butter Pie Crust (you will need a top and bottom crust, which is one full recipe)
For the Fresh Peach Pie Filling:
- 6–7 cups fresh peaches, peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
For Assembly and Baking:
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons cold butter cut into cubes for the filling
- Additional sugar for sprinkling
Instructions
For the Pie Crust:
- Prepare either pie crust recipe. All-Butter Pie Crust . Cover with plastic wrap and refrigerate until ready to use.
For the Fresh Peach Filling:
- Combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon (if using), and salt in a large bowl.
- Gently toss until the peaches are evenly coated. Set aside in the fridge until ready to fill the prepared pie crust.
For Assembly and Baking:
- Preheat your oven to 425°F (220°C).
- Roll out one of the chilled pie crust discs on a lightly floured surface to fit a 9-inch pie pan or pie dish. Transfer the crust to the pan and gently press it into the bottom and sides.
- Pour the peach filling into the pie crust, spreading it evenly. Dot the top with cold butter.
- Roll out the second pie crust disc and place it on top of the filling. Trim any excess crust hanging over the edges and crimp the edges to seal the pie. (See NOTES if you want to make a fancier lattice crust).
- Whisk together the egg and water in a small bowl to create an egg wash. Brush the top crust with the egg wash, and optionally, sprinkle some sugar over it for a golden, crunchy finish.
- Cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F for 15-20 minutes. Then, reduce the oven temperature to 375° and bake for an additional 45-55 minutes or until the edges of the crust are golden brown and the filling is bubbly on the sides and in the middle. You may loosely cover the pie with aluminum foil if the edges start to brown too much.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 4 hours before serving.
- Serve the fresh peach pie with a scoop of vanilla ice cream or freshly whipped cream, and enjoy!
Notes
For making Lattice Pie Crust:
Prepare the pie crust dough following the instructions in the recipe.
Roll out one of the chilled pie crust discs on a floured surface to fit a 9-inch pie pan. Transfer the crust to the pan and gently press it into the bottom and sides.
Roll out the second chilled pie crust disc on a floured surface. Use a knife, pizza cutter, or a lattice cutter tool to cut even strips about 1.5- 2 inches wide. You can make about 6 to 8 strips, depending on how thick you want your lattice.
Lay half of the strips horizontally across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip vertically along the edge of the pie. Unfold the folded strips over the vertical strip.
Fold back the alternating horizontal strips, creating a space next to the first vertical strip. Place another vertical strip next to the first one. Unfold the folded strips over the second vertical strip.
Repeat this process, alternating the folding and placing of the horizontal and vertical strips until you’ve created a lattice pattern on the top of the pie.
Trim any excess lattice strips hanging over the edges of the pie.
Crimp the edges of the lattice crust with the bottom crust to seal the pie.
Brush with the egg wash and bake according to the instructions in the recipe.
- Prep Time: 1 hour (includes pie dough)
- Cook Time: 75 minutes
- Category: Sweet
- Method: American
- Cuisine: American
OMG made this recipe with fresh summer peaches – was ridiculously good! Of course I used your butter crust recipe as well!
Yes! It pairs perfectly with the butter crust!
Loved this peach pie! It was a hit with the entire family. Will definitely make this again.
Happy you loved it! So good with all the fresh peaches this time of year!
This peach pie is out of this world! The perfect marriage of fresh peaches and a buttery crust!