The Best Homemade Peach Pie Recipe

I’ve always believed a great peach pie starts with the simplest, freshest ingredients—ripe peaches, a flaky crust, and just the right touch of sweetness. But what truly sets it apart is the subtle balance of flavors and textures that come together during baking. There’s a secret to making the filling just thick enough while keeping the peaches tender, and it’s this detail that makes all the difference. Let’s explore how to achieve it.

Recipe

There’s nothing quite like the first bite of a homemade peach pie—juicy, sun-ripened peaches nestled in a flaky, buttery crust with just the right touch of cinnamon and sugar. This recipe? It’s the one I swear by every summer when peaches are at their peak, and trust me, once you try it, you’ll never go back to store-bought.

The secret? Letting those peaches shine with minimal fuss—no gloopy fillers, just pure fruit flavor with a hint of warmth from vanilla and a squeeze of lemon to brighten it all up. And that crust? Golden, crisp, and so tender it practically melts in your mouth.

Whether you’re a pie-baking pro or a first-timer, this recipe is foolproof and guaranteed to impress. Get ready for a slice of summer that tastes like pure nostalgia.

Ingredients

For a truly unforgettable homemade peach pie, the right ingredients make all the difference. Fresh, ripe peaches are the star, but the supporting cast—like a flaky crust and just the right amount of sweetness—is equally vital. Here’s what you’ll need, along with some insider tips to guarantee your pie shines:

For the Filling:

• Fresh peaches (6-7 medium): Ripe, juicy peaches are non-negotiable—look for ones that are fragrant and give slightly when pressed. Frozen peaches work in a pinch, but fresh is best for that vibrant flavor.
• Granulated sugar (3/4 cup): Balances the natural tartness of the peaches. Adjust slightly based on the sweetness of your fruit.
• Brown sugar (1/4 cup): Adds depth and a hint of caramel flavor. Swap for all granulated sugar if needed.
• Cornstarch (3 tablespoons): The key to a perfectly set filling. Tapioca starch is a great alternative.
• Lemon juice (1 tablespoon): Brightens the flavor—don’t skip it! Freshly squeezed is ideal.
• Ground cinnamon (1/2 teaspoon): A classic spice that complements peaches beautifully.
• Vanilla extract (1 teaspoon): Enhances the overall flavor profile. Use pure vanilla for the best results.

For the Pie Crust:

• All-purpose flour (2 1/2 cups): The foundation of a flaky crust. Measure it properly to avoid a tough dough.
• Unsalted butter (1 cup, cold and cubed): Cold butter is essential for creating those tender layers. Margarine can work, but butter is highly recommended.
• Salt (1 teaspoon): Balances the sweetness and enhances the crust’s flavor.
• Ice water (6-8 tablespoons): Keeps the dough cold and helps bind it without overworking the gluten.

Optional Extras:

• Egg wash (1 egg + 1 tablespoon water): Brushed on the crust for a golden, shiny finish.
• Coarse sugar: Sprinkle on top of the crust for a sweet, crunchy touch.

Pro Tip: If your peaches aren’t perfectly ripe, let them sit on the counter for a day or two to soften and sweeten. And always chill your pie dough before rolling it out—cold dough equals a flakier crust!

How to Make the Best Peach Pie Recipe Title

– Preheat your oven to 375°F (190°C).

Starting with a properly preheated oven guarantees even baking and a flaky crust. This step is vital for achieving the perfect texture.

– Roll out your pie crust and place it into a 9-inch pie dish.

Take your time to roll the dough evenly, aiming for about 1/8-inch thickness.

Press gently into the dish to avoid tearing, and trim any excess dough hanging over the edges.

– Toss the sliced peaches with sugar, flour, lemon juice, and cinnamon in a large bowl.

Coating the peaches in flour helps thicken the filling as it bakes, while the lemon juice adds brightness and balances the sweetness.

Mix gently to avoid crushing the fruit.

– Pour the peach mixture into the prepared pie crust.

Spread the filling evenly to guarantee every slice has a good mix of peaches.

Avoid overfilling, as this can cause the pie to bubble over during baking.

– Dot the filling with small pieces of cold butter.

This adds richness and helps create a silky texture in the filling.

Use about 1-2 tablespoons, scattering them evenly across the peaches.

– Roll out the second pie crust and place it over the filling, sealing the edges.

You can create a traditional top crust, a lattice design, or even use cookie cutters for decorative shapes.

Crimp the edges with a fork or your fingers to seal the pie.

– Cut a few slits in the top crust to allow steam to escape during baking.

This prevents the pie from becoming too soggy or cracking due to trapped steam.

A few small cuts in the center are all you need.

– Brush the top crust with milk or beaten egg and sprinkle with sugar.

This step gives the pie a beautiful golden-brown finish and a slight crunch.

Be generous but even with the sugar for consistent results.

– Bake for 45-55 minutes, or until the crust is golden and the filling is bubbly.

Keep an eye on the pie during the last 10 minutes to prevent over-browning.

If the edges start to darken too quickly, cover them with foil.

– Let the pie cool completely before slicing.

Allowing the pie to cool guarantees the filling sets properly, making it easier to slice neatly.

This patience pays off in presentation and texture!

Nutrition

This peach pie recipe provides essential nutrients to fuel your day. Here’s a breakdown of its nutritional value per serving:

Chef Tips

Making the perfect peach pie doesn’t have to be complicated, but a few tricks can make all the difference. I always use ripe, juicy peaches for the best flavor and toss them with a bit of lemon juice to keep them bright.

Chill the dough before rolling it out for easier handling. Don’t overfill the pie—leave room for the filling to bubble without spilling.

Bake until golden and bubbling.