Peach Pie

Peach pie is a summertime favorite, packed with sweet, fresh peaches and wrapped in a delicious, flaky crust. Get ready for a peach flavor explosion in every bite!

Fresh peaches are one of my favorite summer fruits to eat and bake with. While peaches are available year round in grocery stores, there’s something extra juicy and special about home or farm grown local peaches that just cannot be beat. Peaches are sweet, and slightly tart, making them the perfect pie filling star.

I’ve been making lots of different types of fruit pies! Try my fresh blueberry pie, strawberry rhubarb pie, fresh strawberry pie, lemon meringue pie, or my super flavorful cherry pie next. 

Making fruit pie doesn’t have to be scary! I’ll show you how simple it is to create beautiful, tasty pies that will impress your family. Wondering how I create the beautiful top on this pie? Check out my instructions for How to Lattice a Pie. It’s easy!

While it’s delicious on its own, serve peach pie with a big scoop of vanilla ice cream for best results.

Why You’ll Love This Recipe

1. Simple Ingredients. Aside from some fresh, ripe peaches, the rest of the ingredients needed to make peach pie are probably already hanging around in your pantry. 
2. Warm Flavors. We are adding traditional spices to this peach pie, including cinnamon, nutmeg, and vanilla. 
3. Impressive Presentation. Whether you lattice the top of this pie, or make it more simple with a flat top, your peach pie will come out browned and beautiful and ready to eat. 

Ingredients in Peach Pie

Complete list of ingredients and amounts can be found in the recipe card below.

• One Double Pie Crust – Use my recipe for All Butter Pie Crust, or use your favorite tried and true pie crust recipe. Store-bought refrigerated pie dough can also be used.
• Egg – One egg is needed to create an egg wash. This helps seal the pie dough and gives it the beautiful browning that you can see in the pictures. 
• Peaches – For one pie you’ll need 5 cups of peeled and sliced peaches. 
• Granulated Sugar – Peaches are sweet, but pies need to be sweeter. Sugar sweetens the peach pie filling and helps draw out some of the moisture before baking. 
• Flour – We’ll use flour as a thickening agent to soak up any extra peach juice while the pie is cooking. For a gluten-free pie, use gluten-free all purpose flour or corn starch (assuming that you’re using a gluten-free pie crust).
• Salt – Just a bit of salt balances out the sweetness. 
• Cinnamon – Traditionally, peach pie recipes call for warm spices. I love it! 
• Nutmeg – Another warm spice that goes beautifully with baked goods like peach pie. 
• Lemon Juice – This brings out the tart flavor of the peaches and really takes the flavors to the next level. Juice from a fresh lemon is best. 
• Vanilla Extract – I suggest using the best pure vanilla extract that you can reasonably afford. It makes a huge impact.

How to Make Peach Pie

1. Preheat: Heat your oven to 425°F/220°C while you’re preparing the pie.
2. Create Bottom Crust: Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish. Brush the crust with an egg wash using a pastry brush. This will prevent the bottom crust from getting soggy. Put it in the fridge.
3. Sweat Peaches: In a large bowl, combine the peaches with sugar and let them sit on the counter for 30 minutes to an hour. Discard the juices using a colander.
4. Make Filling: In a bowl, combine the flour with salt, cinnamon, and nutmeg. Add the peaches, lemon juice, and vanilla and toss together. 
5. Add Filling: Add the filling to the pie dish, and put back in the fridge while you finish the crust.
6. Create top Crust: Roll the remaining dough into a 12 inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges. The design I did here is by cutting half of the strips into 1-inch strips, and the other half into ½ inch strips.

1. Egg Wash: Make an egg wash by whisking together one egg and a tablespoon of water (same that you used to brush the inside of the pie crust). Brush over the top of the pie using a pastry brush. 
2. Bake: Bake the pie as directed in the recipe card below. After baking, allow the pie to cool down for at least three hours before serving. 
3. Serve: Serve with a scoop of ice cream.

FAQs

Recommended Tools for Peach Pie

• Pastry Cutter. For making the pie crust dough.
• Pastry Wheel.
• 9-Inch Pie Plate. This is the pie dish that I use, and I love how it comes with a lid that comes in so handy for storing!
• Pastry Brush. This is for brushing on an egg wash before baking your pie. I like to use a silicone pastry brush because it’s easy to wash and sanitize. 
• Non-Slip Pastry Mat. I love this thing! It helps me to roll out pie dough without messing up my counter, and it has measurements on it to help know how large my circle is. 

I know that you and your family are going to love this delicious, homemade peach pie! Make sure to pin this recipe for more people to see too.