Best Peach Pie Recipe
This easy homemade peach pie is bursting with juicy, spiced peaches and a buttery golden crust, the ultimate summer dessert that beats any bakery version.
Why This Peach Pie Recipe Is the Best You'll Ever Make
There is something magical about a homemade peach pie fresh out of the oven, with that golden, flaky crust giving way to a warm, spiced peach filling underneath. If you have been searching for the best peach pie recipe, this is it. It is easier than it looks, and every slice tastes like summer on a plate.
Whether you are a longtime baker or trying your hand at pie for the first time, this easy peach pie recipe walks you through every step so your homemade peach pie turns out perfectly juicy, never soggy, and beautifully golden every single time.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pie dish helps the crust bake evenly, and a good rolling pin makes shaping the lattice top so much easier. These are the products that genuinely help this recipe shine:
Choosing the Right Peaches
The secret to an unforgettable peach pie starts at the produce stand. Look for peaches that are:
- Fragrant with a sweet peach smell at the stem
- Slightly soft when gently pressed, not rock hard
- Free of large bruises or soft mushy spots
Freestone peaches are easiest to slice since the pit pulls away cleanly. If your peaches are a little underripe, let them sit on the counter for a day or two before baking.
Chef's Tip: If your peaches taste a bit tart, add an extra tablespoon of sugar to the filling. Always taste a slice raw before mixing in the sugar so you can adjust accordingly.
How To Make Peach Pie Without a Soggy Bottom
One of the biggest fears in pie baking is a wet, undercooked bottom crust. Here is how this peach pie recipe topping and filling combo solves that problem:
- Cornstarch thickens the juicy filling so it sets rather than pooling
- Starting at a high oven temperature helps set the bottom crust quickly
- A baking sheet underneath catches any overflow and keeps your oven clean
- Full cooling time lets the filling finish thickening before you slice
This one crust peach pie recipe method, with a lattice or simple vented top, gives you that classic bakery look without any fuss.
Assembling Your Pie
Once your peaches are sliced and tossed with the sugars, cornstarch, lemon juice, and warm spices, it is time to build the pie. Pour the filling into your prepared crust, dot it with butter for richness, then top with your second crust of choice. A lattice top looks stunning, but a simple solid crust with a few vents cut in works beautifully too.
Ready to make it? Here is the full step-by-step recipe:
Best Peach Pie Recipe
This easy homemade peach pie is bursting with juicy, spiced peaches and a buttery golden crust, the ultimate summer dessert that beats any bakery version.
Ingredients
- 2 pie crusts, store-bought or homemade, one for bottom and one for lattice or top
- 6 cups fresh peaches, peeled and sliced, about 6 to 7 medium peaches
- 3/4 cup granulated sugar, adjust to peach sweetness
- 1/4 cup light brown sugar, packed
- 3/8 cup cornstarch, for thickening the filling
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1/4 tsp salt, fine sea salt
- 1 tbsp unsalted butter, cut into small pieces, for dotting the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the lower third of the oven.
Roll out one pie crust and fit it into a 9 inch pie dish, trimming any excess overhang.
In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until well coated.
Pour the peach filling into the prepared crust and dot the top with small pieces of butter.
Roll out the second crust and either lay it flat with slits cut for venting or cut into strips for a lattice top, then place over the filling.
Trim and crimp the edges to seal, then brush the top crust with the beaten egg and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch drips and bake for 20 minutes at 400 degrees F.
Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is golden and the filling bubbles.
If the edges brown too quickly, cover them loosely with foil or a pie shield.
Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
Equipment
- 9 inch pie dish
- Rolling pin
- Large mixing bowl
- Pastry brush
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Homemade Peach Pie
This pie is incredible served slightly warm with a scoop of vanilla ice cream, but it also slices more cleanly once fully cooled. For the cleanest slices, let the pie rest for a few hours before cutting in.
To store, keep the pie loosely covered at room temperature for a day, or refrigerate for up to 4 days. A quick reheat in the oven brings the crust back to life if you like your pie warm.
Easy Variations To Try
- Swap in a streusel topping instead of a second crust for a crumb style peach pie
- Add a handful of fresh blueberries or raspberries for a mixed fruit twist
- Stir a splash of bourbon into the filling for a deeper, boozy flavor
However you serve it, this peach pie recipe is destined to become a treasured favorite at every summer gathering.
