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!
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.
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
- 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.
- Warm Flavors. We are adding traditional spices to this peach pie, including cinnamon, nutmeg, and vanilla.
- 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
- 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.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Peach Pie
- Preheat: Heat your oven to 400°F/190°C while you’re preparing the pie.
- 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 in the fridge.
- 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.
- Make Filling: In a bowl, combine the flour with salt, cinnamon, and nutmeg. Add the peaches, lemon juice, and vanilla and toss together.
- Add Filling: Add the filling to the pie dish, and put back in the fridge while you finish the crust.
- 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.
- 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.
- 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.
- Serve: Serve with a scoop of ice cream.
Frequently Asked Questions
Runny peach pie is usually due to the peaches giving off more liquid as they cook. It’s very important to drain the peaches as much as possible before making the peach pie filling. Adding flour is also an important step to thickening up the filling.
If your pie came out runny, you can’t really fix it after the fact. Just make a note for next time, and adjust as needed.
There are a few ways to peel peaches. If your peaches are very ripe, you may be able to just peel off the skin using a combination of a vegetable peeler and your fingers. This method is a bit messy, and not the safest, as peeled peaches can be slippery!
Using the blanching/cooling method of peeling peaches is super simple too. Get a large pot of water heated to a simmer. Use a sharp knife to cut a small X in the bottom of each peach. Place the peaches in the simmering water for 30 seconds, then immediately remove and place in a bowl of ice water. At this point the skins should peel right off!
Canned peaches can be used in this recipe, but it’s important to drain them really well from the syrup.
You can! Thaw the peaches completely and then use the same way that you would use fresh.
Recommended Tools for Peach Pie
- Pastry Cutter.
- 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.
- 1 all butter double pie crust click for recipe
- 5 cups peaches peeled and sliced
- 1 cup granulated sugar
- ¼ cup all purpose flour or cornstarch for gluten free
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- 1 egg beaten and mixed with 1 tablespoon water for egg wash
- Preheat the oven to 400°F/190°C.
- Roll out half of the pie dough into a 12 inch circle. Place in a 9 inch pie dish. Brush the pie crust with an egg wash using a pastry brush (this will prevent the bottom of the pie from getting soggy). Put in the fridge.
- In a large bowl combine the peaches with sugar, and let them sit for 30 minutes – 1 hour. Discard the juices using a colander.
- In a bowl, combine the flour with salt, cinnamon, and nutmeg. Add the peaches, lemon juice, and vanilla, and toss together. That’s your filling.
- Add the filling to the pie dish, and put back in the fridge.
- Roll the remaining pie 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 is by cutting half of the strips into 1-inch strips, and the other half into ½ inch strips.
- Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
- 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.
- Serve with a scoop of ice cream.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen