Peach Pie Recipe
You’ll love my Peach Pie recipe this summer while fresh peaches are in season! It’s perfectly sweet and loaded with juicy ripe peaches. I start by making the easiest pie crust from scratch, mixing the filling, and weaving the dough on top. It looks fancy, tastes like summer, and is easy enough for the new baker. Let’s do it together! Watch my video for all the tips.
Easy Homemade Peach Pie Recipe
Ingredients
- 2 Pie crust disks, (1 recipe makes 2 disks of pie dough – 1 for the bottom and 1 for the top)
- ⅓ cup all-purpose flour, or 3 Tbsp cornstarch, plus more flour to dust
- 2 1/2 lbs ripe peaches*, 7 to 8 peaches, or 6 1/2 cups sliced
- 1½ Tbsp lemon juice, freshly squeezed
- 1 tsp pure vanilla extract
- ⅔ cup granulated sugar, *see note
- ¼ tsp ground nutmeg, or cinnamon
- ⅛ tsp fine sea salt
- 1 large egg, plus 1 Tbsp water for egg wash
- 1 tsp coarse turbinado or granulated sugar, for finishing
Pro Tip for Buying Peaches
Ripe peaches make the best pie because they release natural pectin to thicken the filling. Summer is the peak season for peaches, so shop locally if possible or look for them in season at the store. To pick ripe peaches, look for golden-red skin that’s soft, but not mushy, and has no bruises or wrinkly skin. Opt for freestone peaches, which separate easily from the pit.
How to Make Homemade Peach Pie
I make peach pie in three steps: bottom crust, filling, and lattice crust. It’s fail-proof!
Prepare Pie Dough
- Make the Pie Crust recipe and chill in the fridge for 1 hour.
- Roll the first pie disk on a floured surface with a rolling pin until it forms a 13” crust, and then transfer to a 9-inch pie plate. Mold the dough into the pan, and be sure to leave some overhang, then refrigerate.
- Roll the second pie disk to about 12” on a floured piece of parchment paper, and slice into 8 even thickness strips, about 1″ wide. Refrigerate until needed.
Prepare the Peach Pie Filling
- Preheat the oven to 425˚F with the racks in the center and bottom third, and place a sheet of foil on the bottom rack to catch any drips.
- Blanch the peaches in boiling water for 1 minute, removing them to an ice bath to cool. Note: Blanching is only to help peel the skins. If you wish to leave the skins on or your peaches are easy to peel naturally, you can skip this step.
- Make the filling – Peel the peaches, remove the pit, and slice into 6 1/2 cups of peaches. Mix in a large bowl with filling ingredients (lemon juice and vanilla, and then sugar, flour, nutmeg, and salt). Pour the peach filling mixture into the prepared pie crust.
How to Make the Lattice Crust
- Weave the top crust – slice the refrigerated crust into eight 1” strips. Lay 4 strips spaced out on the top of the pie. Pull back the 2nd and 4th strips and then lay a strip perpendicular on top. Unfold, and then repeat this step with the 1st and 3rd strip. Watch the video tutorial to see this process in action.
- Finishing touches – pinch and flute the edges of the pie, and then beat the egg with the water and brush over the crust. Sprinkle coarse sugar on top.
- Bake for 20 minutes and then reduce the temperature to 375°F to bake another 35-45 minutes. Cover with a pie shield or foil if it’s browning too much. When it’s done, the juices should be bubbling for at least 5 minutes, and the crust will be perfectly browned. For a double check, it should reach 200˚F on an instant-read thermometer in the center.
- Cool the pie for at least 2 hours (waiting 4 hours will make slicing even easier). Serve with vanilla ice cream if desired.
Make-Ahead and Storage Tips
It’s hard to wait for the pie to cool before digging in, but it’s worth it!
- Make-Ahead: Make the pie crusts up to 3 days ahead (or 3 months in the freezer). You can blanch and slice your peaches, toss with lemon juice to prevent browning, and refrigerate 1 day ahead.
- Storing Baked Pie: Once cooled, store it loosely covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate leftovers for up to a week.
- Freezing Baked Pie: Cool, freeze solid, wrap airtight, and freeze up to 3–4 months. Thaw in the refrigerator overnight.
- To Reheat: Heat in the oven at 350°F until crust is crisp and filling is warmed through
My summer peach pie recipe, made with homemade pie crust, is one of the most satisfying pies to make, as it’s both beautiful and easy. The lattice top makes a statement, and the bubbly, peach pie filling is sweet and delicious. Top with vanilla ice cream and dig into summer!
