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This fresh peach pie recipe cannot be beaten! Serve it warm with a scoop of vanilla ice cream and all peach fans will be in heaven!
Fruit pies are absolutely delicious in the summertime when fruit is at its peak season, and this peach pie recipe is a must! If you like peachy desserts, you should also try Peach Dump Cake and Peach Crumb Bars!
the sweetest pie
Looking for an easy, delicious summer pie? This is it! Homemade Pie doesn’t need to be intimidating. With just a few simple steps, you’ll be able to make this juicy and fresh peach pie recipe in no time!
Prepping peaches. The peaches are ready when you are able to peel the skin off with your fingers. They should be ripe, yet firm (not mushy). The flavor will be juicy and sweet.
You’ll need about 8-10 peaches, depending on their size. I like to go with about 5 cups of sliced peaches, you can use up to 6 cups if you have a deep pie dish.
To prepare the peaches, simply rinse them, cut them into ½-inch thick slices, then peel them with your fingers or a paring knife.
How to Make Peach Pie
Peach pie is simple once the peaches are prepped! Use store-bought crust to make it even easier.
PREP. Preheat oven to 400°F.
Line a 9-inch pie dish with pie crust, place in refrigerator.
PEACHES. Add sliced peaches to a large mixing bowl. Let peaches stand for 30 minutes. Drain juice.
Add sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract, toss to evenly coat.
CRUST. Pour peaches into the prepared crust. Dot the top of the peaches with small pieces of butter.
Cut remaining round of dough into strips into thick strips to make a lattice crust. Place on top of dough and weave. Trim the edges of the crust, seal, then flute or use a fork to crimp.
EGG WASH. Whisk the egg, then lightly brush over the lattice crust and edges.
BAKE. Place in the oven and bake for 45-55 minutes. Tent crust with foil during the last 10 minutes, if necessary.
Remove from the oven and allow to cool for at least 1 hour before serving.
Make the perfect easy peach pie recipe with these simple tips and tricks.
Making a perfectly set pie. Peaches are juicy! They have lots of moisture in them unbaked and baked. It’s best to let them sit for 30 minutes, drain them and then proceed. Cornstarch will also help thicken up any remaining juices and prevent a soggy pie.
Brown crust. If the pie crust is browning too quickly, tent a piece of tin foil over it until the rest of the pie has finished baking.
Perfect pie crust. If the crust is undercooked, try putting the pie back in the oven. Be sure to place it on the bottom rack so the crust is closest to the heat source. Using a clear pie pan can help you see when the pie crust in the bottom is cooked.
Clean up. Place a foil-lined baking sheet on the bottom rack when you preheat the oven. This sheet will help catch any juices that might bubble over and save you from scrubbing burnt pie filling off your oven.
Store-Bought vS Homemade Pie Dough
Store-bought will save you lots of time, it’s also a lot easier to work with and there’s less of a chance that it will shrink during the baking process.
Homemade Pie Crust is obviously more flaky and buttery and is definitely worth the extra time and planning.
A double-crust, or two round portions of pie dough are needed for this recipe for peach pie.
STORE this fresh peach pie recipe at room temperature for 1-2 days, or for 4-5 days in the refrigerator. Do not cover the pie until it has cooled completely.
FREEZE. Most fruit pies can be frozen before or after baking If you do freeze a baked pie, it must be cooled completely before freezing. This can take anywhere from 2-3 hours. Wrap the pie tightly with plastic wrap and again with foil and it will keep for 4-6 months.
I know you’ll love this easy peach pie recipe, our family sure did! It’s perfectly sweet, lightly spiced and the buttery crust is heavenly. Easy, delicious and perfect for summer!
You should be able to peel the skin off with your fingers. They should be ripe, yet firm (not mushy). The flavor will be juicy and sweet. If you need to ripen your peaches faster, place them in a brown paper bag on your counter. If you have one, add an apple or banana to the bag to increase the ethylene (a natural gas that ripens fruit).
To help eliminate a runny peach pie keep the following tips in mind: peaches have lots of moisture in them so you’ll want to let them sit for 30 minutes and allow them to shed excess moisture. The amount of cornstarch can also be increased to thicken the sauce. Also, make sure that the sauce bubbles, otherwise the cornstarch doesn’t get activated. Finally, letting the pie cool will help the filling set.
Using frozen peaches is a great alternative especially when peaches are not in season. Be sure to thaw them first and drain the liquid, otherwise, you’ll end up with a very runny pie.
For More Pie Recipes, Try:
- Chocolate Cream Pie
- Oreo Pudding Pie
- Best Apple Pie
- Triple Berry Pie
- Cherry Pie
- Sugar Cream Pie Recipe
Peach Pie Recipe
- 5 cups sliced ripe peaches, peeled and sliced *the skin should come off easily when using your fingers
- ⅓ cup brown sugar
- ⅓ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ tablespoons butter, cut into small pieces
- 2 rounds pie crust, homemade or store-bought
- 1 egg
- Preheat oven to 400°F.
- Line a 9-inch pie dish with pie crust, place in refrigerator.
- Add sliced peaches to a large mixing bowl. Let peaches stand for 30 minutes. Drain juice.
- Add sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract, toss to evenly coat. Pour peaches into the prepared crust. Dot the top of the peaches with small pieces of butter.
- Cut remaining round of dough into strips into thick strips to make a lattice crust. Place on top of dough and weave. Trim the edges of the crust, seal, then flute or use a fork to crimp.
- Whisk the egg, then lightly brush over the lattice crust and edges.
- Place in the oven and bake for 45-55 minutes. Tent crust with foil during the last 10 minutes, if necessary.
- Remove from the oven and allow to cool for at least 1 hour before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.