A juicy peach filling flavored with warm spices and baked up in a flaky, buttery pie crust – you really can’t beat slicing into a perfect peach pie! Add a scoop of vanilla ice cream and you have the best summer treat to celebrate peach season with.
There’s no shortage of peach recipes on this site because my love for this summer fruit runs deep. While snacking on a peach is easily a daily occurrence during peak peach season, I just love putting them to good use in our recipes. Savory dishes like Pan Fried Pork Chops with Peaches, Peach Caprese Salad, and Grilled Cheese with Peach, Spinach, Prosciutto and Mint Pesto are just some of my favorites, but where peaches truly shine are in sweet baked treats!
This perfect peach pie recipe is just that – the perfect celebration of this summer fruit. The sweet filling stars large slices of fresh peaches tossed with sugar and warm spices. Together, they make a juicy filling that contrasts wonderfully with a flaky all-butter pie crust.
This summer peach pie is perfect for bringing along to potlucks or serving up at family cookouts. Making it from scratch isn’t hard to do and the end is result is definitely worth the effort.
Don’t forget to serve it up with a big scoop of vanilla ice cream! While it’s delicious on its own, serving it a la mode makes it extra special!
Why we love this recipe
- Peach pie is a wonderful way to take advantage of this summer stone fruit.
- The pie is delicious – easily one of the best summer pies to enjoy this season!
- It’s relatively easy to make. You can simplify things further by using store-bought pie crusts.
- It is a great make-ahead dessert. It keeps for days on the counter/fridge but can also be frozen.
Ingredients in Peach Pie
- Pie crusts: 2 store-bought or homemade pie crusts can be used to make this pie. I use my all-butter Homemade Pie crusts.
- Peaches: peeled and cut into 1/2 inch slices* (about 7-8 peaches). You want to choose peaches that are still firm to the touch (but not too hard). Overly ripe peaches will be too soft and will lose their structure and release a lot of juice during the baking process, making a messier filling.
- Lemon juice: A little freshly squeezed lemon juice is added to the filling.
- Sugar: granulated sugar is added to sweeten the filling. Coarse sugar is sprinkled on top of the pie crust.
- Flour: Used to thicken the filling.
- For more flavor: Vanilla extract, cinnamon, nutmeg, salt.
- Butter: cut into small pieces. Added to the filling.
- Egg: Mixed with water, the egg wash is used for two purposes. It’s brushed on the bottom crust to create a barrier and prevent the filling juices from making the bottom crust soggy. The egg wash is also added to the top crust to help achieve a golden-brown color and to help the coarse sugar adhere to it.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make a perfect Peach Pie
- Prep. Preheat oven to 425F and set your pie dough disks on the counter to begin to warm up a little while you make the filling.
- Make the filling. Add all of the filling ingredients, except for the butter, in a bowl and gently mix together to coat the peaches evenly. Set aside.
- Bottom crust. Turn the one disk of pie dough out onto a floured surface. Using a floured rolling pin, roll the disk out to be slightly larger than your pie dish. Transfer onto pie plate and trim any excess dough, allowing a little overhang.
- Egg wash. Mix the egg with water. Brush some of the egg wash onto the bottom crust and then set the rest aside.
- Fill pie. Fill the pie crust with the peach filling. Dot the filling with the pieces of butter.
- Top crust. Roll out the second pie crust, place it over the filling and gently press down to seal the two pie crusts together. Trim the excess pie crust and seal the crusts together using the tines of a fork. Poke a few slits in the pie using a knife. [Note: There are many ways to seal your pie crust edges. You can create a crimped or scalloped edge (I usually do this) or you can make a lattice crust (videos below)]
- Finish pie. Brush the pie with the egg wash. Sprinkle with coarse sugar.
- Bake. Bake the pie for 15 minutes at 425F and then reduce temperature to 350. Bake for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling.
- Cool. Remove pie and let it cool before slicing to allow the filling to set.
Videos for How to Do a Crimped Pie Crust and Lattice Crust
This video by King Arthur Baking Company shows how to crimp your pie crust:
This video my Inspired Taste shows how to do a pretty lattice crust:
Tips for a perfect Peach Pie
- Choose peaches that are not overripe. They need some firmness to them to prevent them from becoming too mushy. Overripe peaches run the risk of making your filling too watery as they will break down and release more juices into the filling.
- Cut your peaches into thick slices. If you cut the slice to thinly, they will break down during baking and losing their structure. A perfect peach pie should have distinct slices of peaches visible when you cut through it. Larger slices will help you achieve that perfect filling.
- Brush a little egg wash on the bottom pie crust. This will help create a barrier between the pie crust and the filling. This way, the juices from the filling won’t make your bottom crust soggy.
- Vent your pie crust. Cutting slits into your top crust (if you aren’t using a lattice crust, that is) is essential. This will allow steam to escape while the pie is cooking.
- Start by baking your pie crust on a high heat, then lowering it. The high heat at the beginning of the baking process will help butter in the crust melt, creating those flaky layers. Lowering the temperature after this initial high heat will help ensure that the filling then cooks through and softens throughout.
- Allow the pie to fully cool. The filling will set as the pie cools. If it is still to warm, it will be more runny when you slice into the pie. Be sure to bake this pie up in advance to allow for cooling time.
Storing Peach Pie
Generally, fruit pies that don’t contain dairy can be stored at room temperature for a day or two, at most (covered loosely with plastic wrap once it is cooled). I prefer to cover the cooled pie in plastic wrap and store it in the fridge. It will keep for up to 4 days if stored this way.
Pie FAQs
I do not recommend making the filling ahead of time as the peaches will release too much liquid as they sit. It is best to make the filling when you are ready to make and bake your pie.
A number of reasons can cause this but the most likely culprits are that either the liquid from the filling seeped into the pie crust before it set or the pie is under-baked. If the former is the culprit, I recommend following my step for brushing egg wash on the bottom crust before adding the filling. This helps create a barrier between the filling and crust, preventing that dreaded soggy pie crust.
If these are not the reasons for your dilemma, try baking your pie on a lower rack so that it is closer to the heat element. If you place the pie too high in the oven, the top can bake faster while the bottom is under-done.
A number of things can cause a runny filling. These include:
>Using peaches that are too ripe. You want them to be slightly firm, but not completely hard). Overripe peaches will release a lot more liquid.
>Not using the recommended amount of flour (which help the juices thicken).
>Making your filling way ahead of time. As mentioned above, the peaches will release liquid as they sit.
>Using too much sugar will draw out more juices from the peaches.
>Not letting the pie cool completely before slicing.
Yes, you can freeze a baked peach pie. Once it has cooled completely, wrap it up in foil and place it in a freezer bag or a freezer-safe container.
If you like this recipe, be sure to also check out:
Classic Apple Pie
Apple Ginger Galette
Mini Blueberry Galettes
Healthy Peach Crumble Bars
Peach Cake
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Peach Pie Recipe
Ingredients
For the peach pie filling:
- 5 cups peaches* peeled and cut into 1/2 inch slices* (about 7-8 peaches). Peaches should be slightly firm, not overly soft.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter cut into small pieces
Fro the egg wash:
- 1 egg
- 1 tablespoon water
- coarse sugar for sprinkling
Instructions
- Preheat oven to 425F and set your pie dough disks on the counter to begin to warm up a little while you make the filling. [You want them cold, but workable so that you can roll them out.]
- To make the filling, add all of the filling ingredients, except for the butter, in a bowl and gently mix together to coat the peaches evenly. Set aside.
- Turn the one disk of pie dough out onto a floured surface. Using a floured rolling pin, roll the first disk out to be slightly larger than your pie dish. Carefully transfer onto pie plate and trim any excess dough, allowing a little overhang.
- Mix the egg with water to create an egg wash. Brush some of the egg wash onto the bottom crust and then set the rest aside.
- Fill the pie crust with the peach filling. Dot the filling with the pieces of butter.
- Roll out the second pie crust, place it over the filling and gently press down to seal the two pie crusts together. Trim the excess pie crust and seal the pie crusts together well using the tines of a fork. Poke a few slits in the pie using a knife. [Note: There are many ways to seal your pie crust edges. You can create a crimped or scalloped edge (I usually do this) or you can make a lattice crust (videos in the post above)] Note: If at any point the pie crust warms up and becomes too soft, place it in the fridge to firm it up.
- Brush the pie with the egg wash. Sprinkle the pie crust with coarse sugar.
- Bake the pie for 15 minutes at 425F and then reduce temperature to 350. Bake for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling. Tip: if the pie crust is browning too quickly, tent it loosely with foil to avoid over-browning.
- Remove pie and let it cool before slicing to allow the filling to set. Slice and serve as is or with a big scoop of vanilla ice cream.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
