Peach Pie Recipe
This Peach Pie Recipe captures the sun-kissed sweetness of summer peaches in a flaky, homemade crust you’ll want to gobble up.
Peach pie has long been a summer staple on my table—what makes this version special is the balance of juicy, lightly sweetened filling and that golden, flaky crust that practically melts in your mouth. Growing up in Georgia, I’d help my grandmother pick peaches at dawn, and the kitchen would fill with their warm, honeyed scent. Here, I’ve pared back the sugar, leaned into cornstarch for just-right thickening, and even snuck in a touch of whole-wheat flour to boost fiber—so you get a delicious dessert that feels a little kinder on the waistline. Whether you serve it at a Fourth of July picnic, Sunday brunch, or just because “it’s peach season,” this recipe is my go-to for homemade charm and that perfect summer dessert vibe.
Why You’ll Love This Recipe
• Bursting with fresh, juicy summer flavor
• Flaky, buttery crust that’s easy to handle
• Light on sugar yet still delightfully sweet
• No special gear—just a rolling pin and a good pan
• Make ahead option: freeze crust or assembled pie
• Kid-approved: simple steps to get little helpers involved
• Perfect for holidays, potlucks, or laid-back evenings
• Handy tips to avoid a soggy bottom crust
Ingredients
Crust
• 2 ½ cups all-purpose flour (King Arthur Flour recommended)
• ¼ cup whole-wheat flour (for nuttiness; swap with extra all-purpose if preferred)
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced (use Plugrá or Kerrygold for flavor)
• 6–8 tbsp ice water
Filling
• 6 cups fresh peaches, peeled and sliced (about 6–7 medium; clingstone or freestone both work)
• ¼ cup light brown sugar, packed
• 2 tbsp granulated sugar
• 2 tbsp cornstarch (for a thick, not gluey, filling)
• ½ tsp ground cinnamon
• Pinch of freshly grated nutmeg
• 1 tbsp lemon juice (brightens flavors; use Meyer lemon if you have one)
• 1 tsp pure vanilla extract
Topping (Optional)
• 1 egg, beaten with 1 tsp water (for egg wash)
• 1 tsp coarse sugar (for sparkle)
Tip: Use ripe, fragrant peaches (they should yield slightly to the touch) for maximum sweetness and aroma.
Directions
- Preheat your oven to 400°F (205°C). Place a baking sheet on the middle rack to catch drips—no burnt sugar in the bottom of your oven!
- Whisk flours, sugar, and salt in a large bowl. Scatter cold butter cubes on top and, using a pastry cutter or fingertips, work until mixture resembles coarse crumbs with pea-sized bits.
- Drizzle ice water one tablespoon at a time, tossing gently with a fork, until dough just holds together when pinched. Avoid over-moistening.
- Divide dough into two discs, wrap each in plastic, and chill for at least 30 minutes (this helps the crust stay flaky).
- Meanwhile, toss peaches, sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla in a bowl until evenly coated. You’ll see the juice get glossy—that’s your cue it’s ready.
- On a lightly floured surface, roll one dough disc into a 12-inch circle for the bottom crust. Transfer to a 9-inch pie pan (I love my old-school metal pie plate for even browning).
- Pour in peach filling, mounding gently in the center. Roll out the second dough disc and either drape as a solid top or cut into strips for a lattice. Crimp the edges to seal.
- Brush crust with egg wash and sprinkle coarse sugar for crunch and sparkle. Poke a few vents (or the lattice does this naturally).
- Bake at 400°F for 20 minutes, then lower heat to 350°F (175°C) and bake 25–30 more minutes until crust is golden and filling bubbles. If edges brown too fast, cover them with foil.
- Cool on a wire rack for at least two hours so the filling sets—resist the urge to slice hot (soggy pie is no fun).
Servings & Timing
Yield: One 9-inch pie (8 slices)
Prep Time: 30 minutes
Chill/Rest Time: 30 minutes
Bake Time: 50 minutes
Cooling Time: 2 hours
Total Time: About 3½ hours (much of it is hands-off chilling and cooling)
Variations
• Sprinkle in raspberries or blackberries with peaches for a mixed-berry twist.
• Swap brown sugar for coconut sugar to deepen caramel notes.
• Make a gluten-free crust with almond flour and tapioca starch.
• Go vegan: use coconut oil in place of butter and a flax “egg” wash.
• Stir in ½ tsp ground ginger or cardamom for warm spice.
• Turn filling into mini hand pies using biscuit cutters for grab-and-go treats.
Storage & Reheating
Store leftover slices loosely covered in the fridge for up to 4 days—peach pie actually tastes better the next day. For longer keeping, freeze whole or cut portions in airtight containers for up to 3 months; thaw overnight in the fridge. To reheat, pop a slice on a baking sheet into a 350°F oven for 8–10 minutes until warm and crisp.
Make-ahead advice: You can freeze the unbaked pie (fully assembled, wrapped tightly) for up to 2 weeks; bake straight from frozen, adding about 10–15 minutes to the bake time.
Notes
• I’ve tested this with fresh and frozen peaches—either works, though fresh gives the brightest flavor.
• If your filling seems runny after the first bake, let it cool fully; the cornstarch firms up as it chills.
• For extra flaky layers, keep ingredients cold and avoid over-kneading.
• A sprinkle of sea salt on the baked top brings out the sweetness in a surprising, lovely way.
FAQs
Q: Can I use canned peaches instead of fresh?
A: Yes—drain them well and pat dry, but reduce sugar by about one tablespoon since canned peaches are sweeter.
Q: How do I prevent a soggy bottom crust?
A: Blind bake the bottom crust for 10 minutes or brush it with a thin layer of melted white chocolate or beaten egg before adding filling.
Q: Why is my filling too runny or too thick?
A: Too runny means under-cooked or not enough cornstarch; too thick suggests overcooking or too much starch—stick to measurements.
Q: Can I make this gluten-free?
A: Absolutely—sub 2¾ cups almond flour plus ¼ cup tapioca starch for a tender, gluten-free crust.
Q: What’s the best way to slice peaches quickly?
A: Score around the peach’s equator, twist halves apart, then run a knife along the pit to remove it—peeling with a Y-peeler is fastest.
Q: Is there a low-sugar option?
A: You can cut granulated sugar to 1 tbsp in the filling and add 1–2 tbsp honey if you want a touch of natural sweetness.
Q: Can I use a store-bought crust?
A: Sure—just buy two crusts (for top and bottom), thaw per package directions, and fill as directed here.
Q: How do I keep the crust edges from burning?
A: Cover them with foil or a silicone shield once they reach a deep golden hue, then finish baking the center.
Conclusion
This Peach Pie Recipe is summer on a plate—juicy peaches nestled in a flaky, golden crust that’s both classic and a little bit special. Give it a try at your next backyard party, then drop a comment below and let me know how it turned out. And if you love homemade fruit desserts, you might also enjoy my Apple Cinnamon Galette or Berry Hand Pies—happy baking!
Peach Pie
Ingredients
- 2 ½ cups all-purpose flour (King Arthur Flour recommended)
- ¼ cup whole-wheat flour (for nuttiness; swap with extra all-purpose if preferred)
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup cold unsalted butter, diced (use Plugrá or Kerrygold for flavor)
- 6–8 tbsp ice water
- 6 cups fresh peaches, peeled and sliced (about 6–7 medium; clingstone or freestone both work)
- ¼ cup light brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp cornstarch (for a thick, not gluey, filling)
- ½ tsp ground cinnamon
- Pinch freshly grated nutmeg
- 1 tbsp lemon juice (brightens flavors; use Meyer lemon if you have one)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 400°F (205°C) and place a baking sheet in the middle rack to catch drips.
- Whisk together flours, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually and form dough. Chill for at least 30 minutes.
- Mix peeled and sliced peaches with sugars, cornstarch, spices, lemon juice, and vanilla until coated.
- Roll out dough, place bottom crust, fill with peach mixture, add top crust, brush with egg wash, sprinkle sugar, and bake until golden and bubbly.
- Allow the pie to cool on a wire rack for at least two hours before serving.
