Peach Pie

When juicy, sun-ripened peaches are at their peak, there’s no better way to celebrate the season than with a homemade Peach Pie. This classic Southern dessert features tender peaches baked inside a flaky, buttery crust and is delicious served at room temperature with a dollop of fresh whipped cream or warm from the oven with a generous scoop of vanilla ice cream. It’s the perfect summer treat for family gatherings, Sunday suppers, picnics, and holiday celebrations.

Easy Peach Pie Recipe

Growing up, summer always meant one thing in my grandmother’s Southern kitchen, fresh peaches making their way into all kinds of homemade treats. She knew that the season for those plump, juicy peaches was short, and when they were perfectly ripe and bursting with sweetness, it was time to enjoy every last bite. This classic Peach Pie is one of those treasured summer desserts that’s perfect for Sunday suppers, family reunions, backyard gatherings, church socials, and holiday celebrations.

To keep fresh peaches at their best, store them at room temperature until they reach your desired ripeness. If they need a little extra time, place them in a paper bag with a few small holes and keep them away from other fruit. Once they’re ripe, transfer them to the refrigerator to help extend their freshness and enjoy that sweet peach flavor a little longer.

Key ingredients to make Southern Peach Pie: (Scroll down for full printable recipe card and quantities.)

• Pastry Crust – Once recipe of my buttery Flaky Pie Crust for two crusts. One for the pie plate and one to make the lattice top. You can also use a store-bought box of refrigerated crusts.
• Peaches – Fresh peaches are the star ingredient in this pie.
• Sugar – Granulated sugar for sweetness.
• Citrus – Fresh lemon  juice enhances the flavor.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Thickener – A small amount of cornstarch thickens the sauce.
• Spices – Cinnamon and nutmeg for a hint of spice.
• Heavy Cream – Heavy cream brushed on top forms the “glue” for the sugar topping. 

How to Make the Best Peach Pie Recipe

• Make the Pie Crust – Make the pie dough according to Flaky Pie Crust Recipe and chill.
• Prep Peaches – Place peach slices into a colander. Toss with sugar. Let sit for 30-60 minutes, then drain juice reserving 2 Tbsp. (Place colander over a bowl to collect the juice.)
• Peach Filling – Mix together the peach slices with granulated sugar.
• Cornstarch Thickener – Whisk reserved peach juice and lemon juice with cornstarch until dissolved. Add to peaches with cinnamon and nutmeg.
• Assemble the Pie – Heat oven to 425°F. Lightly spray a 9 inch deep dish pie pan with cooking spray.
• Roll Pastry Crust – Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12-inches in diameter. Fit crust into the prepared pan pressing firmly onto bottom and sides, leaving 1 ½ inch overhang.
• Fill Crust – Pour peach filling evenly into bottom crust.
• Make the Lattice Strips – Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into ten 1/2-inch strips. Lay strips on top of filling according to length leaving even spacing between each strip. Weave alternating strips into a lattice pattern.T
• Crimp the Edge to Seal – Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
• Oven – Bake for 15 minutes then lower the oven temperature to 375°F baking per the recipe for until the top crust is golden brown.
• Serve – Let pie cool on wire rack, then slice and serve with vanilla ice cream.

Kitchen Equipment to Make the Perfect Peach Pie

• One 9-inch or 10-inch deep dish pie pan.
• Knife and cutting board.
• Peach pitter.
• Large bowl, medium bowl, small bowl.
• Whisk.
• Measuring cups and measuring spoons.
• Pastry wheel or sharp knife to cut the pastry stips.
• Pastry brush.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Pie Crust – I use my homemade Flaky Pie Crust recipe for this Peach Pie. You could use a package of refrigerated pie crusts for a shortcut. Please note, they are considerably thinner than pie crusts made from scratch and you’ll need to check the pie and lay a piece of foil on top to prevent over browning halfway through baking. This will allow the peaches to bake until tender without over baking the pastry crust.
• Fresh Fruit – You could add mangoes to the peach mixture for a flavor twist. When doing so omit the same amount of peaches to accommodate.
• Sugar – You can replace some of the white sugar with brown sugar for a hint of molasses.
• Choose the Best Peaches – When choosing fresh peaches look for fruit that is slightly soft, but not mushy when gently squeezed. The skin of the peach should be free of bruising and the shape of the peach should be round. It should have a dark yellow color and a sweet smell. If the peach is hard or super firm, it’s not ready.
• Peel Intact – I prefer to leave the peel on the peaches for this pie recipe. You can remove the peel if that’s your preference.
• Peach Juice – The purpose of draining some of the juice from the peaches is to avoid the pie from becoming too watery while baking. You’ll only need to reserve a couple of tablespoons to mix with the cornstarch along with the lemon juice.

How to Freeze Fresh Peaches

• Freeze Sliced Peaches – You can freeze fresh peach slices easily. Clean thoroughly then remove the pit and slice them into desired size thickness. Place them onto a parchment lined baking sheet in a single layer without touching, and flash freeze for several hours until firm. Package frozen peaches in a plastic freezer safe storage bag and use them however you wish. They’ll keep for up to 2 months frozen.
• Blanching Peaches – You may also choose to blanch the peaches in hot water, drop into ice water and remove the peel. Once this is done, chop the peaches into 1/2-inch chunks and freeze for furture baking projects like peach cobbler.

Storage and Leftovers

• Make-Ahead Tip – You can make the pie crust in advance and store chilled until you’re ready to assemble the pie for baking.
• Leftovers – Store leftover peach pie covered with foil or plastic wrap chilled for up to 4 days.
• Reheating – You can warm individual slices in the microwave for a few seconds or serve peach pie chilled. Either way, vanilla ice cream or whipped cream is a must!
• Freezer – Freeze leftover peach pie for up to 2 months. Thaw in the fridge and enjoy cold or warmed in the microwave.

More Irresistible Peach Recipes to Make

• This Peaches and Cream Poke Cake is a stunner!
• Cool down with a big glass of Peach Ice Tea.
• Shake up your desserts menu with fresh Peach Shortcake.
• These Peach Scones are a sheer delight served with a cup of coffee or hot tea.
• Crockpot Peach Cobbler is delicious year-round.
• Peach Pineapple Freezer Jam is delightful on biscuits, scones or toast.
• Serve this fresh Peach and Tomato Salsa with tortilla chips or use it as a condiment for pork and chicken.
• Peach Butter from A Family Feast.

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Helpful Kitchen Items: 

• Peach Pitter
• Deep Dish Pie Pan
• Silicone Pastry Mat
• Pastry Brushes

Print

Peach Pie

This homemade Southern Peach Pie is filled with sweet, juicy peaches baked in a flaky crust. A classic summer dessert that's perfect served with whipped cream or a scoop of vanilla ice cream.

Course Dessert

Cuisine American, Southern

Keyword homemade-peach-pie-recipe, peach-pie-recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cooling time 4 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 8 servings

Calories 382kcal

Ingredients

• 2 pie crusts Flaky Pie Crust Recipe
• Peach Pie Filling:
• 6-7 large peaches pitted and sliced 1/2 inch, peel intact
• 1 cup granulated sugar plus 1 Tbsp
• 2 Tbsp reserved peach juice
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 4 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp heavy cream
• 1 Tbsp turbinado sugar (sugar in the raw)
• vanilla ice cream for serving

Instructions

• Make the pastry dough according to Flaky Pie Crust Recipe and chill.
• Place peach slices into a colander and place over a bowl. Toss with 1 Tbsp granulated sugar. Let sit for 30-60 minutes, then drain excess juice reserving 2 Tbsp.
• Peach Pie Filling: In a medium size bowl, mix together macerated peach slices and reserved granulated sugar. Whisk reserved 2 Tbsp peach juice and lemon juice with cornstarch until completely dissolved. Add mixture to peaches along with cinnamon and nutmeg.
• Assemble Peach Pie: Heat oven to 425°F. Lightly spray a 9-inch deep dish pie pan with cooking spray.
• Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½-inch overhang.
• Pour peach filling evenly into bottom crust.
• Roll out remaining pastry dough on the same lightly floured surface into roughly an 11-inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of the filling according to length leaving even spacing between each strip.
• Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
• Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
• Bake for 15 minutes then lower the oven temperature to 375°F. Cover edges with 2-3-inch strip of foil to prevent excessive browning. Continue to bake for another 45-60 minutes or just until the top crust is golden brown, oie is bubbly and peaches are tender.
• Let pie cool on wire rack for at least 4 hours then slice and serve with big scoop of vanilla ice cream.

Notes

• Pie Crust – I use my homemade Flaky Pie Crust recipe for this Peach Pie. You could use a package of refrigerated pie crusts for a shortcut. Please note, they are considerably thinner than pie crusts made from scratch and you’ll need to check the pie and lay a piece of foil on top to prevent over browning halfway through baking. This will allow the peaches to bake until tender without over baking the pastry crust.
• Fresh Fruit – You could add mangoes to the peach mixture for a flavor twist. When doing so omit the same amount of peaches to accommodate.
• Sugar – You can replace some of the white sugar with brown sugar for a hint of molasses.
• Egg Wash – You can brush the top with an egg wash in place of heavy cream.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 211mg | Fiber: 3g | Sugar: 38g | Vitamin A: 484IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 2mg

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