Homemade Peach Pie
This homemade peach pie recipe has been perfected over generations and makes the perfect summer dessert! I'm going to teach you all of the tips and tricks my Grandma taught me so that your peach pie turns out perfect every single time! This easy peach pie will become your go-to recipe during peach season.
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Nothing epitomizes summer quite like a homemade peach pie, served with a scoop of vanilla ice cream, naturally.
This is the best peach pie recipe ever since it's made the old fashioned way, as taught to me by my Grandma. We don't bother to peel the peaches. It's an extra step that's just not necessary. A touch of sugar, a little cinnamon and a pinch of salt are all that's needed to let the peaches shine.
Out of all of my Grandma's pie recipes, this fresh peach pie might just be my favorite. Much like her legendary homemade apple pie, her summer blueberry pie and her old-fashioned custard pie, Grandma's peach pie is truly iconic.
It's such a great recipe to make in the summer, but with good quality frozen peaches you can make it any time of year, including for Thanksgiving!
Want more recipes with peaches? Try this Grilled Peach Panzanella with Burrata, this grilled Peach and Halloumi Salad, or this easy recipe for a rustic Blueberry Peach Crostata.
Why This Peach pie Recipe Works
- Perfectly balanced flavors that highlight fresh peaches.
- Easy-to-follow instructions for a foolproof flaky crust.
- A time-honored recipe that delivers consistent, delicious results every time.
Ingredient Notes
Fresh peaches - The star of this classic peach pie recipe, look for peaches that are ripe, but firm and smell fragrant. You can use frozen peaches instead, but be sure to defrost them first.
Homemade pie crust - For a crisp, buttery crust that complements the sweet peach filling, it's best to make your crust from scratch. My Grandma uses her famous Crisco Pie Crust which comes out super flaky and tender. I also have an easy flaky pie crust recipe that uses butter for additional flavor. You can also use this traditional sweet Italian pastry crust called Pasta Frolla if you wish. Of course, you can always opt to use a store bought pie dough in a pinch.
Granulated Sugar - For Sweetness. Adjust to your taste and the sweetness of your peaches.
Fresh Lemon Juice - This adds brightness to liven up the peaches.
All Purpose Flour - To thicken the peach pie filling.
Butter - For an extra layer of richness in every slice.
Cinnamon - A touch of warmth to enhance the peach flavor.
Egg - To get beaten and brushed over top to give the pie a glossy finish. Optional but recommended!
Coarse Sugar - This gets sprinkled on top of the pie before baking to give it a gorgeous caramelized crust. Look for sugar in the raw or turbinado sugar. Or, substitute with more granulated sugar in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
9-inch pie plate or pie dish: The perfect size for this double-crust peach pie.
Rolling pin: Essential for achieving an even crust on a lightly floured surface.
Pastry blender: For incorporating butter into the flour mixture for a flaky texture.
Large mixing bowl: To mix the peach pie filling thoroughly.
Baking sheet: To catch any peach juices that might bubble over.
Step by Step Peach Pie Instructions
- Slice the peaches into wedges about ½ inch thick, then place them in a large bowl.
- Add the sugar, flour, cinnamon and salt, then toss until the peaches are evenly coated. Let sit for 20-30 minutes to let the peaches get juicy.
- Preheat the oven to 350 degrees, then dust a work surface and your rolling pin with flour.
- Remove one disc of dough from the refrigerator and roll out to about 12 inches in diameter, rotating the disc and lifting with a bench scraper as you go to keep it from sticking to the counter.
- Transfer the dough to a pie pan and gently press it in to fit.
- Roll out the second disc of dough just like the first, then set aside while you fill the bottom pie crust.
- Pour the peaches into the pie shell, then dot the top with little knobs of butter. Use your fingers to lightly dampen the perimeter of exposed dough around the edges with water.
- Place the top crust on top of the filling, then press around the edges with your fingers to to seal the top crust with the bottom crust, then tuck any excess underneath. If there is a lot of excess dough you can trim it with kitchen shears.
- Use your thumb and index fingers to crimp the edge, then use a sharp knife create a few vents in the top.
- Brush all over with egg wash, being careful not to close up the vents you just created, then sprinkle all over with coarse sugar.
- Bake for about 1 hour to 90 minutes, rotating half way through to ensure even browning. It should be golden brown with filling oozing around the vents.
- Allow the pie to rest for at least one hour before cutting into it. Serve warm with vanilla ice cream.
Pro Tips for the Perfect Peach Pie
- Macerating with the cinnamon, sugar and flour before filling the pie creates a better filling. If you have the time, let them hang out for at least 30 minutes.
- Keep your pie dough refrigerated until you're ready to roll it out. Keeping the dough cold will help ensure it bakes up nice and flaky and will make it easier to work with. If the dough is a little too firm to roll, let it sit at room temperature for 5 minutes, then proceed.
- A cold pie bakes better. If your pie dough gets very warm while working with it, it's best to place the pie in the freezer for 5-10 minutes while the oven heats up for best results.
- This pie bakes up beautifully straight out of the freezer. If using a glass pie plate, let it sit out at room temperature for 20 minutes prior to baking to prevent the glass from shattering.
- If the outer crust starts getting too brown before the center, cover the edges with foil and continue baking until done.
- It's important to let the pie rest for at least 1 hour before cutting. This helps the filling set up so it won't ooze out all over.
How to Serve Homemade Peach Pie
A scoop of vanilla ice cream or homemade whipped cream is essential! I love serving it warm and having the cold ice cream ooze down over top. The best!
Try it with a scoop of homemade lemon ice cream for a zesty twist!
Serve with a nice cup of coffee or tea, or try it with this easy homemade cold brew coffee, or try an Affogato, which is an Italian treat with espresso and gelato!
Peach Pie Variations
- Add additional fresh fruit such as blueberries, raspberries or blackberries to the filling.
- Add different spices, brown sugar, vanilla extract or a little bit of fresh lemon juice and lemon zest to flavor the filling.
- I love double crust pies, but you can opt to make this easy pie recipe with a single crust, and top it with a crumb topping instead.
- Try making a lattice pie with the second crust on top!
FAQ
Use cornstarch in the filling and let the pie cool completely before slicing. Also, avoid using overly ripe peaches in your pie.
Fresh peaches are best for pie, but if unavailable, you can use canned peaches. Be sure to drain them well and reduce the sugar in the recipe as canned peaches are usually packed in syrup.
You can prepare the crust and filling separately up to a day in advance. Assemble and bake your peach pie when ready to serve. Baked pie can be stored at room temperature for 2 days or refrigerated for up to 4 days.
Yes, you can freeze peach pie fully assembled before baking. Wrap it tightly in plastic wrap and aluminum foil before freezing. Bake, from frozen, at 350 degrees F for 90 minutes to 2 hours, or until the filling is bubbling and the crust is browned.
Store leftover pie wrapped in plastic wrap in the refrigerator for up to 5 days. Warm in the oven before serving if desired.
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Old Fashioned Peach Pie Recipe
Ingredients
- 2½ lbs peaches about 8-9 medium sized, ripe, but firm
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons salted butter *add a pinch of salt if using unsalted butter
- 2 discs of pie dough *cold find my recipe here
- 1 egg beaten for egg wash
- 2 tablespoons coarse sugar such as sugar in the raw (or granulated sugar)
Instructions
- Slice the peaches into wedges about ½ inch thick, then place them in a large mixing bowl.
- Add the sugar, flour, cinnamon, lemon juice and salt, then toss until the peaches are evenly coated. Let sit for 20-30 minutes to let the peaches get juicy.
- Preheat the oven to 350 degrees, then dust the counter and your rolling pin with flour.
- Remove one disc of dough from the refrigerator and roll out to about 12 inches in diameter, rotating the disc and lifting with a bench scraper as you go to keep it from sticking to the counter.
- Transfer the dough to a pie plate and gently press it in to fit.
- Roll out the second disc of dough just like the first, then set aside while you fill the pie.
- Pour the peaches into the pie plate, then dot the top with little knobs of butter. Use your fingers to lightly dampen the perimeter of exposed dough around the edges with water.
- Place the top crust on top of the filling, then press around the edges with your fingers to to seal the top crust with the bottom crust, then tuck any excess underneath. If there is a lot of excess dough you can trim it with kitchen shears.
- Use your thumb and index fingers to crimp the edge, then use a sharp knife create a few vents in the top.
- Brush all over with egg wash, being careful not to close up the vents you just created, then sprinkle all over with coarse sugar.
- Bake for about 1 hour to 90 minutes, rotating half way through to ensure even browning. It should be golden brown with filling oozing around the vents.
- Allow the pie to rest for at least one hour before cutting into it. Serve warm with vanilla ice cream.
Notes
- Letting the peaches macerate with the cinnamon, sugar and flour before filling the pie creates a better filling. If you have the time, let them hang out for at least 30 minutes.
- Keep your pie dough refrigerated until you're ready to roll it out. Keeping the dough cold will help ensure it bakes up nice and flaky and will make it easier to work with. If the dough is a little too firm to roll, let it sit at room temperature for 5 minutes, then proceed.
- A cold pie bakes better. If your pie dough gets very warm while working with it, it's best to place the pie in the freezer for 5-10 minutes while the oven heats up for best results.
- This pie bakes up beautifully straight out of the freezer. If using a glass pie plate, let it sit out at room temperature for 20 minutes prior to baking to prevent the glass from shattering.
- If the outer crust starts getting too brown before the center, cover the edges with foil and continue baking until done.
- It's important to let the pie rest for at least 1 hour before cutting. This helps the filling set up so it won't ooze out all over.
When do you put in the lemon juice? You list it as an ingredient, but never say anything about it in the directions
The lemon juice gets mixed in with the peaches and other ingredients. Thanks for pointing out the typo - it's been corrected in the recipe card!
Thank you
you're welcome!
wohh just what I was looking for, appreciate it for posting.
Hope you enjoy the recipe!
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