Peach Pie Recipe
This peach pie recipe is absolute perfection! Juicy summer peaches slicked in a sweet glaze and cradled in a buttery, flaky crust. You’ll swoon!
It’s pie season, hollah!!!
And today is all about peach pie.
I love making pie recipes in the summertime, especially fruit pies! There are so many delicious fruits at this time of year, and they’re at the absolute peak of their season!
Last year, I developed this peach pie recipe and it is absolute perfection! The filling is thick, loaded with juicy fruit, and just sweet enough, with a hint of warm spice to bring out all the best peachy flavors. And it’s tucked into the buttery-est, flakiest crust you could ever imagine!
Sadly, I didn’t take photos! So I’ve been hanging on to it all this time, waiting for the perfect time to share it with you.
It’s your lucky day, haha!
HOW TO MAKE PEACH PIE
Any time I make a pie, I like to start with the crust so it has plenty of time to chill. It’s best for pie crust to be cold when it goes into the hot oven. This way, the butter releases steam and that creates layers of flaky pastry.
You can use store-bought pie crust if you like, but my homemade recipe is seriously the bomb. I use a special technique that makes it so incredibly flaky. It’s also so short and tender, and buttery tasting. If you want to give it a try, here’s the recipe: Flaky Pie Crust.
PEACH PIE FILLING
This filling is really quick and easy to make.
Start by placing your peaches in a large pot, along with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
Pre-ground nutmeg will work too, but you may need to use a little more of it to get a similar taste.
Toss all of the ingredients together lightly, to get the fruit evenly coated, then cook the mixture over medium heat.
After a little while, you’ll see the peaches will start to release their juices. Then, when things really heat up, the peaches will soften a little and the juice will thicken into a glaze-like consistency. This is when you know your filling is done!
Remove it from the heat and allow it to cool completely before starting the next step. If you put warm filling into your pie shell it will melt the butter in the dough and that’s no good.
ASSEMBLING THE PIE
While the filling cools, roll out your bottom crust to an inch or two larger than your pie dish and slip it in, tucking it down into the hollow gently and allowing any excess to drape over the edges.
Then, pour in the filling.
Dot small cubes of butter over the filling to enrich the flavor.
Next it’s time for the top crust.
You don’t have to add a top crust if you don’t want to; you can just halve the pie crust recipe and do an open-faced pie.
Or you can add a crumb topping instead. Here’s my favorite recipe: Crumb Topping Recipe.
If you do want a double-crust pie, I love a lattice top. It’s so pretty plus it has built-in steam vents!
My tutorial for making a lattice top can be found here: How to Make a Lattice Pie Crust.
If at any point during this process the pie dough becomes soft, pop the whole thing into the fridge until it’s cold. It’s best for the butter to be so cold it’s hard when the pie goes into the oven.
Brush the edges and top with egg wash, sprinkle with coarse sugar for garnish, and bake!
HOW MANY PEACHES TO USE
You can use fresh or frozen peaches for this recipe!
If you are using fresh, you’ll want to peel, pit, and slice them first. A veggie peeler works great to take the skins off. One pound is 3 to 4 peaches, so you’ll need around 9 to 12 peaches.
Frozen peaches are often more economical and easier to get during the off-season. My grocery store sells frozen peach slices in 1-pound bags, so I picked up 3 bags and was off to the races. You don’t even have to thaw the peaches before you start.
If you’re thinking about using canned peaches, just know that they’re often sweetened with sugar or fruit juice, so you’ll probably want to adjust the amount of sugar you use. You also don’t want to cook them too long, because they’ve already been cooked and they could fall apart or turn mushy. Fresh or frozen is probably the better option.
CAN THE FILLING BE MADE AHEAD?
You can absolutely make your peach pie filling ahead of time. It’s great to break up the steps like that because making a pie can be kind of a big production, especially if you’re using homemade crust.
If you’re thinking you want to make your pie in the next few days, just transfer the prepared filling into an airtight container and store it in the fridge.
Or if you want to have peach filling on hand for a few months, you can either freeze it or process it in sterilized canning jars. I’ve got instructions on how to do that here: Strawberry Jam Recipe. Properly sealed jars of peach pie filling can be stored for up to a year at room temperature.
HOW TO TELL WHEN IT’S DONE
Because you’ve already cooked the filling, you really only need to bake this pie until the crust looks done. It should be crisp and brown around the edges, and a deep golden color towards the center.
You’ll definitely want to wait until the pie is cool before taking a slice. This allows everything to firm up a bit, so that when you cut into it, the filling doesn’t slide out the sides. I’ll often chill mine in the fridge overnight, then allow it to come back up to room temperature (or warm it slightly in a 170-degree F oven) before serving it.
IS PEACH PIE HEALTHY?
As desserts go, this one is relatively low in calories, as you can see by the nutritional info in the recipe card below.
If you’re serving it to someone with some kind of allergy or intolerance, let’s go through some good ingredient subs:
- For a gluten-free peach pie, use a good quality gluten-free flour blend that subs cup-for-cup for regular all-purpose flour.
- For an egg-free version, just leave off the egg wash and brush on a little diluted maple syrup.
- To make it vegan, use a plant-based butter substitute that can swap 1:1 for regular dairy butter.
HOW TO STORE
It’s fine to leave this pie out at room temperature (covered) for a day or so.
Any longer than that, and you’ll probably want to refrigerate it. It should keep in the fridge for at least 5 days.
It can also be frozen. If you go this route, you’ll probably want to make it in a foil pie pan so your regular pie dish isn’t tied up in the freezer for a long time.
For a pre-baked pie:
Wrap it tightly in plastic wrap, slip it into a plastic bag, and it should keep in the freezer for 6 to 8 months. Thaw it at room temp or in the fridge. It can be warmed in a 170-degree F oven until heated through.
For an unbaked pie:
Wrap it tightly in plastic wrap, slip it into a plastic bag, and it should keep in the freezer for 6 to 8 months.
Thaw it in the fridge, then bake according to the recipe directions.
A FEW MORE OF MY FAVORITE PEACH RECIPES:
- Peach Cobbler Recipe
- Brown Butter Peach Crumble Ice Cream
- Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup
- Peach Blueberry Pot Pies
As an amazon associate I earn from qualifying purchases.
- 3 pounds (1.36 kg) peaches,, peeled, pitted, and sliced (fresh or frozen)
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 2 tablespoons (30 g) lemon juice
- 1/4 teaspoon (0.5 g) ground cinnamon
- 1/8 teaspoon (0.25 g) nutmeg
- 2 tablespoons (28 g) unsalted butter, , cubed
- 1 batch pie crust
- egg wash, (1 egg beaten with 2 tablespoons water)
- coarse sugar, (optional garnish)
- Place the peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large pot and toss to coat.
- Cook the mixture over medium heat until the peaches are slightly softened and the juices have thickened (approximately 15 minutes).
- Allow the peach pie filling to cool completely, then transfer it to the prepared bottom pie crust, and dot with cubes of butter.
- Preheat the oven to 425 degrees F.
- Arrange the top crust in a lattice pattern, trim the excess, and crimp the edge.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and thick, and the crust is golden brown (approximately 40 to 45 minutes).