There’s something undeniably nostalgic and heartwarming about a slice of homemade peach pie. Whether you’re enjoying it at a backyard summer barbecue, a family gathering, or simply craving a treat for yourself on a quiet afternoon, this peach pie recipe offers a perfect balance of sweet, tart, juicy peaches and buttery, flaky crust. It’s a timeless classic with flavors that transport you back to warm, sunny days and cherished family memories.
This article walks you through everything you need to make the perfect peach pie—from choosing peaches, creating a luscious filling, crafting the ideal crust, baking to golden perfection, and serving it just right. Let’s dig into a dessert that has graced tables for generations and continues to delight taste buds across the globe.
Why You’ll Love This Peach Pie
Peach pie embodies simplicity, elegance, and natural sweetness. It’s made with just a few key ingredients, but every element plays an essential role in delivering rich flavor and a pleasing texture. With minimal effort and basic pantry staples, this pie offers:
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Juicy fruit filling: Bursting with ripe peach flavor.
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Golden flaky crust: Buttery and crisp, the perfect vessel for the fruit.
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Balanced sweetness: Not overly sugary, letting the natural peach taste shine.
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Versatility: Pairs beautifully with ice cream, whipped cream, or enjoyed on its own.
15-Word Short Description
Sweet, juicy peaches baked into a golden pie crust make the ultimate comforting summer dessert.
Ingredients (US Cups & Measurements)
To ensure accuracy and consistency in your baking, use standard US measuring cups. Here’s exactly what you’ll need:
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½ cup granulated sugar – Adds sweetness and balances the tartness of the peaches.
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¼ cup packed brown sugar – Brings a deeper caramel-like flavor.
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4½ cups fresh peaches, peeled and sliced – The star of the pie; choose ripe but firm peaches.
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2 sheets sweet shortcrust pastry – Store-bought or homemade, forms the base and top lattice crust.
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3 tablespoons cornstarch – Thickens the filling to avoid a soggy pie.
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¼ teaspoon ground nutmeg – Offers subtle warmth and complexity.
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¼ teaspoon ground cinnamon – A classic spice that pairs beautifully with peaches.
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2 teaspoons lemon juice – Enhances brightness and balances sweetness.
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2 tablespoons unsalted butter – Enriches the filling with smoothness and richness.
Step-by-Step Directions
Stage 1 – Preheat & Macerate the Peaches
Total Time: ~1 hour 10 minutes (includes resting)
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Preheat oven to 350°F (175°C). Ensure your oven rack is positioned in the center.
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In a large mixing bowl, combine granulated sugar, brown sugar, and peach slices.
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Gently toss the peaches until evenly coated.
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Let the mixture sit for 1 hour. This process, called maceration, draws out excess juice and intensifies the peach flavor.
Tip: This step is essential. Without it, the filling could become watery and overflow during baking.
Stage 2 – Prepare the Crust
Total Time: ~10 minutes
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Roll out your first pastry sheet and gently press it into a 9-inch pie dish.
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Trim any overhanging edges with kitchen scissors or a paring knife, leaving about ½ inch for crimping later.
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Place the prepared crust in the refrigerator to keep it firm until ready to fill.
Stage 3 – Cook the Filling Base
Total Time: ~10–15 minutes
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Carefully drain the juices from the macerated peaches into a small saucepan, leaving the fruit behind.
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Add cornstarch, nutmeg, and cinnamon to the juices.
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Whisk until smooth, then heat over medium heat, stirring constantly.
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Once thickened (about 2 minutes), remove from heat and stir in lemon juice and butter.
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Allow to cool for 2–3 minutes, then fold the cooked mixture back into the reserved peaches.
Note: Cooking the juice ensures the pie holds together when sliced instead of running.
Stage 4 – Assemble the Pie
Total Time: ~10–15 minutes
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Pour the peach filling into the prepared crust and spread evenly.
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Roll out the second pastry sheet and cut into ½-inch to 1-inch wide strips using a knife or pastry wheel.
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Arrange the strips over the filling in a lattice pattern. You can weave them or lay them straight across.
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Trim the excess pastry and crimp the edges with a fork or your fingers for a decorative seal.
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Cover the outer crust with foil to prevent overbaking during the first part of the bake.
Stage 5 – Bake the Pie
Total Time: ~50–60 minutes
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Bake the assembled pie in a preheated oven for 50 to 60 minutes.
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Remove foil from the edges during the last 10 minutes of baking to allow even browning.
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You’ll know it’s done when the crust is golden and the filling bubbles through the lattice.
Stage 6 – Cool and Serve
Cool Time: ~1 hour
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Remove the pie from the oven and place it on a wire cooling rack.
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Let it rest for at least 1 hour before slicing. This allows the filling to set fully.
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Serve warm or at room temperature with whipped cream, vanilla ice cream, or simply as-is.
Prep & Cook Time Summary
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Prep Time: 20 minutes (active)
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Rest/Maceration Time: 1 hour
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Bake Time: 50–60 minutes
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Total Time: About 2 hours 20 minutes (including resting and cooling)
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Calories: Approximately 350 kcal per serving (based on 8 slices)
Tips for Peach Pie Perfection
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Choose the Right Peaches: Look for ripe but firm peaches. If they’re too soft, they’ll turn mushy after baking. If using canned peaches, make sure to drain them thoroughly.
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Peeling Peaches Easily: Blanch peaches in boiling water for 30 seconds, then immediately transfer to ice water. The skins will peel right off.
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Blind Baking the Crust: If you want an extra crisp bottom crust, you can blind bake it for 10 minutes at 375°F before filling. Just prick the base with a fork and line it with pie weights or beans.
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Avoid Soggy Bottoms: Thicken your peach juice on the stovetop before baking to prevent excess liquid from softening the crust.
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Spice It Up: Try adding ground ginger, cardamom, or even a splash of bourbon for unique flavor twists.
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Golden Finish: Brush the top lattice with a light egg wash (1 egg yolk + 1 Tbsp milk) for a shiny, golden finish.
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Storage Tips: Store leftovers covered at room temperature for 1–2 days, or refrigerate for up to 4 days.
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Freezing Options: You can freeze the fully baked pie. Wrap tightly and store for up to 3 months. Reheat in a 300°F oven for 20 minutes before serving.
Serving Ideas & Pairings
Peach pie is a crowd-pleaser on its own, but here are some great ways to elevate your dessert:
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Vanilla Bean Ice Cream: The classic pairing. The warm pie melts the ice cream into a creamy sauce.
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Freshly Whipped Cream: Add a touch of vanilla or almond extract to complement the peaches.
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Caramel Drizzle: For a more decadent touch, a light caramel sauce adds richness.
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Mint Garnish: A fresh mint leaf provides a pop of color and a refreshing hint of flavor.
Make It Your Own
This pie is incredibly versatile. Feel free to experiment by:
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Mixing fruits: Combine peaches with blueberries, raspberries, or nectarines.
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Changing the crust: Swap shortcrust pastry for puff pastry or a homemade all-butter pie dough.
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Adding herbs: A small amount of fresh thyme or basil can add a surprising savory layer.
Final Thoughts
Peach pie is more than just a dessert—it’s a symbol of warmth, nostalgia, and seasonal delight. With its sweet, syrupy peaches, spiced undertones, and rich crust, this recipe delivers comfort and joy in every bite. Whether you’re baking for a special occasion or simply treating yourself to a slice of summer, this peach pie is sure to become a beloved go-to recipe in your kitchen.