A Delicious Homemade Pie with a Fresh Peach Filling and Flaky Crust!

If you’ve ever struggled to get that perfect golden crust or avoid a runny filliFresh Peach Filling ng, you’re not alone. In this detailed guide, we’ll walk you through exactly how to craft a pie that looks as good as it tastes. And yes, it’s easier than you think.

Why This Peach Pie Recipe Works

The magic of this recipe lies in balancing the juicy sweetness of ripe peaches with just the right amount of spice, acid, and structure. We also go all-in on crust—no shortcuts here—because nothing beats a homemade flaky crust that crisps perfectly in the oven.

Want to add a professional touch to your pie’s appearance? Learn how to create a beautiful lattice pie crust that showcases your vibrant peach filling while ensuring it bakes evenly. If you’re unsure how to prep your fruit, especially those stubborn skins, try the blanching method to peel peaches without the mess.

Need to ripen your peaches in a hurry? Place them in a paper bag and follow this easy trick shared by The Kitchn.

Ingredients You’ll Need

Before we dive in, gather your ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 6–8 tbsp ice water

For the peach filling:

• 3 lbs fresh peaches, peeled and chunked
• ⅔ cup granulated sugar
• ½ cup all-purpose flour (or ¼ cup instant tapioca)
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1–2 tsp fresh ginger, optional
• 2 tbsp unsalted butter, cut into cubes

Optional:

• 1 egg + 1 tbsp milk for egg wash
• Coarse sugar for sprinkling

Selecting the Perfect Peaches

Choosing the right fruit makes or breaks your pie. For best results:

• Use slightly firm, yellow-flesh peaches
• Avoid overly soft or bruised fruit
• Ripen hard peaches in a paper bag for 1–2 days

You can use frozen peaches, but they must be fully thawed and patted dry. Canned peaches are not recommended—they’re too soft and often oversweetened.

Preparing the Crust

Follow these tips for a buttery, flaky pie crust:

• Mix flour and salt in a bowl
• Cut in cold butter until the mixture resembles coarse crumbs
• Slowly add ice water, mixing just until dough comes together
• Divide in two, form discs, and chill for at least 2 hours

When ready, roll one disc into a 12-inch circle and fit it into a 9-inch pie pan. Chill again while prepping the filling.

Making the Fresh Peach Filling

Here’s how to build that sweet, balanced flavor:

• Peel and chop peaches into 1-inch chunks (not slices!)
• In a bowl, combine peaches, sugar, flour, cinnamon, lemon juice, and ginger
• Let the mixture sit for 5–10 minutes while you prepare the lattice top

Pro tip: Letting the filling sit briefly helps absorb excess juices, preventing a soggy bottom crust.

Assembling the Pie

• Preheat your oven to 425°F (218°C)
• Pour filling into the chilled crust and dot with butter cubes
• Roll out the second dough disc and cut into strips for a lattice top
• Arrange strips in a criss-cross pattern and seal edges
• Brush with egg wash and sprinkle with coarse sugar (optional)

Baking the Peach Pie

• Bake at 425°F for 20 minutes
• Reduce temperature to 375°F and bake another 45–50 minutes
• Use a pie shield or foil on edges to prevent over-browning
• Filling should be bubbling all over, even in the center

Cool for at least 4 hours to allow the filling to set properly. Cutting too soon leads to a runny slice, no matter how good it smells.

Serving Suggestions

• Serve at room temperature or chilled
• Add a scoop of vanilla ice cream or a dollop of whipped cream
• For a rustic twist, drizzle with honey or peach glaze

Make-Ahead & Storage Tips

• Pie crust dough can be refrigerated for up to 5 days or frozen for 3 months
• Peaches can be peeled and chopped 1 day ahead
• Fully baked pie lasts:
  • 2 days at room temperature
  • Up to 5 days in the fridge
  • 3 months in the freezer (wrap tightly!)

Flavor Variations

Want to put your own spin on this classic?

• Add nutmeg or cardamom for depth
• Replace ginger with a splash of bourbon or almond extract
• Top with a crumb topping for added texture
• Use nectarines or apricots instead of peaches

Frequently Asked Questions

Can I use canned or frozen peaches?
Yes, but drain canned peaches thoroughly. Frozen peaches must be thawed and blotted dry to prevent excess moisture.

Do I need to peel the peaches?
No, but peeling yields a smoother texture. If leaving skins on, wash thoroughly.

Why is my filling too runny?
You may have underbaked the pie or used overly ripe peaches. Use flour or cornstarch as thickener, and bake until juices bubble in the center.

How do I keep my crust from getting soggy?
Pre-thicken the filling, avoid overly juicy fruit, and ensure your oven is fully preheated. You can also blind bake the bottom crust if desired.

Can I make this pie gluten-free?
Yes! Substitute a reliable gluten-free flour blend for the crust and thickener.

Final Thoughts

A homemade peach pie with a flaky crust isn’t just a dessert—it’s a celebration of summer, of fresh fruit, and of the joy of baking something from scratch. With just a few simple techniques, you’ll have a pie that’s bursting with flavor and ready to impress your guests.

From mastering the crust to prepping the perfect peaches, this guide covers everything you need to make your peach pie a standout. So grab your apron, roll up your sleeves, and let the peach season magic begin!