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Peach Pie Recipe
This homemade Peach Pie Recipe captures summer’s sweet, juicy peaches in a tender, flaky crust that’s as delicious as it is easy.
Full Recipe Introduction
Here’s the thing: nothing says summer like a slice of peach pie fresh from the oven. This classic dessert brings together buttery, homemade crust and a vibrant, cinnamon-kissed filling that sings of backyard barbecues and sunlit afternoons. I first learned to bake this pie in my 20s, helping my grandmother pit peaches in her old farmhouse kitchen. Over the years, I tweaked the sugar level, tried whole-grain flours, and even added a splash of bourbon for grown-up flair—but always came back to this simple, crowd-pleasing version. It’s perfect for potlucks, picnics, or a cozy Sunday treat with a scoop of vanilla ice cream. Plus, the natural sweetness of ripe, local peaches means you don’t need too much sugar. You’ll love how the fruit filling thickens just right, and how the crust turns golden and flaky every time.
Why You’ll Love This Recipe
- Bursting with fresh, seasonal flavor—no canned filling here
- Buttery, flaky crust that holds up slice after slice
- Customizable sugar level to suit your taste buds
- Ready in about 90 minutes from start to finish
- Great for beginners—no fancy pastry skills required
- Perfect weekend baking project or last-minute summer dessert
- Pairs beautifully with whipped cream or ice cream
- Ideal for outdoor gatherings and potluck dinners
Ingredients
• 2½ cups all-purpose flour (I like King Arthur Flour)
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6–8 tbsp ice water, plus extra if needed
• 6 cups fresh peaches, peeled and sliced (about 6–8 large)
• ⅔ cup granulated sugar (or ½ cup for less sweetness)
• 2 tbsp cornstarch (for that perfect, thick filling)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional, for warmth)
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1 tbsp unsalted butter, dotted on top of filling
(Substitutions: use gluten-free flour blend 1:1 for a gluten-free crust; swap coconut oil for butter in crust for dairy-free.)
Tip: Choose peaches that give slightly when pressed—ripe but not mushy.
Directions
- Make the crust. In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry blender or two forks, cut butter into flour until pea-sized crumbs remain.
- Add ice water, one tablespoon at a time, tossing gently until dough holds together. Don’t overmix—stop when you can pinch it and it sticks.
- Split dough in half; shape each into a flat disk. Wrap in plastic and chill at least 30 minutes (this helps the crust stay flaky).
- Preheat oven to 400°F. On a lightly floured surface, roll out one disk into a 12-inch circle. Transfer to a 9-inch pie pan, letting excess hang over edge.
- Prepare filling. In a bowl, toss peach slices with sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Let sit 5 minutes to draw out juices.
- Fill crust. Pour peach mixture into pie shell, distributing fruit evenly. Dot filling with small butter pieces.
- Top with second crust. Roll out remaining disk; place over filling. Trim overhang, pinch edges to seal, and cut vents in top. For a pretty edge, crimp with your fingers or fork.
- Bake 20 minutes at 400°F, then reduce heat to 350°F and bake another 30–35 minutes, until crust is golden and filling bubbles. (If edges brown too fast, cover with foil.)
- Cool at least 2 hours on a rack—this helps the filling set. Serve warm or at room temperature.
Servings & Timing
Yield: 8 generous slices
Prep Time: 30 minutes (plus 30 minutes chilling)
Bake Time: 50–55 minutes
Cool/Rest Time: 2 hours
Total Time: about 4 hours (mostly hands-off)
Variations
• Bourbon Peach Pie: Stir 2 tbsp bourbon into the filling for a boozy kiss.
• Crunch Twist: Sprinkle oats and brown sugar on top before baking for a crisp streusel.
• Gluten-Free: Use 2½ cups gluten-free flour blend and 1 tsp xanthan gum.
• Mini Hand Pies: Cut dough into rounds, fill, fold, and crimp for portable treats.
• Almond Infusion: Add ½ tsp almond extract to filling and slivered almonds on crust.
Storage & Reheating
Store leftovers covered in the fridge for up to 4 days. Freeze slices in airtight containers for up to 2 months—thaw overnight in the fridge. To reheat, warm in a 325°F oven for 10–15 minutes or pop a slice in the microwave for 30 seconds. For a make-ahead approach, assemble the unbaked pie and freeze; bake straight from frozen, adding 10 extra minutes to bake time.
Notes
• Dough too sticky? Chill it another 10 minutes before rolling.
• Overripe peaches can be a bit runny—toss them in an extra tablespoon of cornstarch.
• No pastry blender? Grate cold butter on the large holes of a box grater for quick mixing.
• If you like a glossy finish, brush the baked crust with a simple sugar syrup (1 tbsp sugar dissolved in 1 tbsp hot water).
FAQs
Q: Can I use canned peaches?
A: Yes—drain them well and reduce sugar by 2–3 tbsp since canned fruit is sweetened.
Q: Why didn’t my filling thicken?
A: Make sure to toss fruit with cornstarch and let it rest—this draws out juices so the starch can work.
Q: How do I prevent a soggy bottom crust?
A: Preheat your pie dish or use a metal pan; bake on a lower rack for better bottom-crust browning.
Q: Can I make this ahead?
A: Absolutely—assemble, wrap tightly, and refrigerate up to 24 hours before baking.
Q: What’s the best way to peel peaches quickly?
A: Score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water—the skins slip right off.
Q: How do I get even slices?
A: Use a sharp knife or a pie slicer; wipe between cuts for neat edges.
Q: Any vegan tweaks?
A: Swap butter for chilled coconut oil and use a plant-based milk wash instead of egg wash.
Q: Can I reduce sugar further?
A: Yes—if your peaches are very sweet, you can lower sugar to ⅓ cup without losing flavor.
Conclusion
This Peach Pie Recipe is your ticket to summer nostalgia—ripe fruit, flaky crust, and pure comfort in every bite. Give it a whirl, and let me know in the comments how it turned out. Don’t forget to explore my other easy homemade dessert recipes for more warm, friendly baking inspiration!
Peach Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 1 cup cold unsalted butter cubed
- 6 cups fresh peaches peeled and sliced
- 2/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional, for warmth
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter dotted on top of filling
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry blender or two forks, cut butter into flour until pea-sized crumbs remain.
- Add ice water, one tablespoon at a time, tossing gently until dough holds together. Don’t overmix—stop when you can pinch it and it sticks.
- Split dough in half; shape each into a flat disk. Wrap in plastic and chill at least 30 minutes.
- Preheat oven to 400°F.
- On a lightly floured surface, roll out one disk into a 12-inch circle. Transfer to a 9-inch pie pan, letting excess hang over edge.
- In a bowl, toss peach slices with sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Let sit 5 minutes to draw out juices.
- Pour peach mixture into pie shell, distributing fruit evenly. Dot filling with small butter pieces.
- Roll out remaining disk; place over filling. Trim overhang, pinch edges to seal, and cut vents in top.
- Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–35 minutes, until crust is golden and filling bubbles.
- Cool at least 2 hours on a rack—this helps the filling set. Serve warm or at room temperature.
