Classic Peach Pie is the perfect summer dessert… juicy peaches, warm spices, and a buttery, flaky pie crust that is baked until it’s golden brown and bubbly. Top it off with vanilla ice cream and it might just be the best thing you’ve ever eaten.
The Very Best Homemade Peach Pie
Pie has always been one of my very favorite desserts. Apple, blueberry, pumpkin… I honestly love them all. But if I had to choose one to eat for the rest of my life- peach would come out on top. There is just something special about homemade peach pie, especially when peaches are in season!
Made with fresh, juicy peaches, just the right combination of warm spices, and the best flaky pie crust- my Homemade Peach Pie is absolute pie perfection. Not too sweet and bursting with flavor, this is one recipe that you will want to turn to again and again.
Ingredients You’ll Need to Make Peach Pie:
- Lemon Juice
- Vanilla Extract
- Pie Crust
How to Make Homemade Peach Pie:
- Prepare your pie crust. This is my very favorite pie crust recipe. You can also use store-bought pie dough.
- Peel and slice your peaches. Blanch your peaches in boiling water for 1 minute, then immediately place them in a bowl of ice water. The skins will slide right off. Remove the pits and slice.
- Mix the pie filling. Place your sliced peaches into a large bowl. Add the sugar, flour, lemon juice, vanilla extract, and spices. Toss to combine.
- Assemble the pie. Pour the pie filling into your pie plate that has been lined with the bottom crust. Add the top crust. You can do a lattice top, or a full-crust with cuts to release the steam.
- Bake your pie. I like to start baking at 425 degrees. This helps to ensure that you get a fully baked crust on the bottom, and a nice golden color on top. After 20 minutes, lower the temperature to 375 degrees and bake an additional 40-50 minutes or until golden brown and bubbly.
- Allow to cool. Let your pie sit at room temperature for an hour or two to allow the filling to set up before serving.
Tips & Suggestions
Fresh or frozen? We prefer using fresh peaches in this pie, but that is a very short window of time and this pie is too delicious to only enjoy for one month out of the year. Frozen peaches work great as a back-up when peaches are not in season.
Try a delicious streusel topping. Try skipping the top crust and adding a streusel topping instead! In a medium bowl combine 2/3 cup brown sugar, 3/4 cup flour, and 3/4 cup oats. Toss to combine, then cut in 1 stick of cold butter until the mixture resembles coarse crumbs. Sprinkle over the peach pie filling before baking as directed in the recipe.
Storing leftover pie. Store leftover peach pie, loosely covered, at room temperature for up to 2 days. For longer storage, wrap with foil and store in the refrigerator for up to one week.
More Delicious Pie Recipes:
Classic Peach Pie Recipe
- 1 large egg
- 1 tablespoon cold water
- course sugar optional
- Preheat your oven to 425℉. Prepear a double pie crust using our Buttery Homemade Pie Crust Recipe. Follow the steps just until you put the discs of dough in the fridge. Let them chill in the fridge for at least an hour.
- To easily remove the skins from your peaches, blanch them by placing in a pot of boiling water for about 1 minute. Immediately remove and place in a bowl of ice water. The skins should slide right off. Slice peaches and place in a medium mixing bowl. Add lemon juice and vanilla extract and gently stir to combine.
- In a small bowl, whisk together sugar, flour, cinnamon, and nutmeg. Pour on top of the peaches and gently stir to combine.
- Remove pie dough from the fridge and roll out one of the discs of chilled dough into a circle that is about 12 inches in diameter. Carefully transfer to a 9-inch pie plate, gently pressing the dough until it is smooth around the base of the pie plate. Pour your peach filling into the dish and spread evenly.
- Now you can start on the top lattice crust. Remove the other disc of chilled dough from the fridge and roll it out into a circle that is about 12 inches in diameter (the same as the bottom crust) Using a pizza cutter (this is the best way to get even strips), cut 10 even strips of dough that are about 1-inch wide. You can make an even lattice with these, or you can cut 4 of the strips in half again to create a more interesting lattice. Carefully thread the strips of dough over and under one another on top of the filling to create a lattice. Trip the excess dough around the edges of the pie and then flute the edges with your fingers or use a fork to press them around the edge of the pie dish.
- In a small bowl, whisk together the egg and cold water. Using a pastry brush, brush the top of the pie crust with the egg wash. Sprinkle with course sugar to add a little extra touch.
- Place the pie in your preheated oven and bake at 425℉ for 20 minutes. I like to put a baking sheet covered in foil under the pie to catch any drips. After 20 minutes, reduce the oven temperature to 375℉ and bake 40-50 minutes longer. You can place a pie shield or tin foil on the edges of the pie to prevent them from browning too much. The pie is done when the filling is bubbling all over and the top crust a nice golden brown. Remove the pie from the oven and place on a cooling rack.
- Peach pie needs to cool at room temperature for 2-3 hours for the filling to thicken. If you slice the pie when it is warm, it will be too juicy and spill all over your plate. Once cooled, slice and serve with vanilla ice cream. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie