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There’s nothing quite like the comforting aroma of a freshly baked peach pie wafting through your kitchen. Whether you’re hosting a summer gathering or simply want to make the most of seasonal fruit, The Perfect Peach Pie from Bunny’s Warm Oven captures everything we love about this traditional treat: flaky crust, juicy fruit, and a sweet yet balanced flavor.

This homemade delight combines ripe peaches, a touch of cinnamon, and a buttery pie crust to deliver a dessert that’s as beautiful as it is delicious. Inspired by a neighbor’s generous gift of orchard-fresh fruit, Bunny’s take on this classic showcases the natural sweetness of the peaches rather than masking it with sugar. For those sourcing peaches, Peter’s Orchards is a fantastic family-owned option known for high-quality fruit and warm community ties.

Before diving into the process, it’s important to understand why every step—especially draining the fruit and layering ingredients thoughtfully—matters. If you’re new to fruit pies, this pie baking temperature guide can help you understand how to achieve the perfect crust and avoid a soggy bottom.

The Story Behind Bunny’s Peach Pie

The inspiration for this pie came from Bunny’s neighbor Michael, who returned from Peter’s Orchards in Gardner’s, PA, with a bounty of fresh peaches. His generosity prompted Bunny to bake her first homemade peach pie, and the result was so outstanding her son dubbed it “The Best Pie Ever Made.”

This isn’t just a pie recipe—it’s a story of community, seasonal inspiration, and the joy of sharing something homemade. What makes Bunny’s version exceptional is her careful attention to detail and her belief in letting the fruit’s natural flavor shine.

Choosing the Right Peaches

Perfect pie starts with the perfect peaches. For a truly juicy and flavorful pie, use fresh, ripe peaches that are slightly soft to the touch and fragrant.

Here’s what to look for when selecting peaches:

Freestone peaches (the pit comes out easily)
Slight give when gently pressed
Bright, golden skin with a red blush
Avoid overripe or mushy fruit

While frozen or canned peaches can be used in a pinch, nothing beats the taste of fresh seasonal produce for a pie that pops with natural sweetness.

The Importance of Draining Peaches

This step is non-negotiable. Once your peaches are peeled and sliced, you need to drain them for at least 10–15 minutes. Bunny collected nearly a quarter cup of excess juice when draining hers.

Why drain the peaches?

Prevents a soupy or runny filling
Helps the thickener (flour and cornstarch) work effectively
Leads to a cleaner slice and better structure

Pro tip: drain your peaches in a colander over a bowl and let gravity do its work. Stir occasionally to help the juice release faster.

Crafting the Flaky, Buttery Crust

Whether you go the homemade route or use a store-bought version, the crust is crucial to delivering that classic pie experience.

Homemade Pie Crust Tips:

Use cold butter for maximum flakiness
Chill dough before rolling out
Brush the bottom crust with a beaten egg to prevent sogginess

If time is tight, a quality refrigerated crust will still produce great results. Just be sure to vent the top and seal the edges well to avoid leaks.

Flavor Additions That Elevate the Filling

While the peaches do most of the talking in this pie, a few key ingredients bring out their best:

White and brown sugar for layered sweetness
Lemon juice to brighten the flavor and balance the sugars
A touch of cinnamon to enhance the fruit’s natural warmth
Flour and cornstarch to thicken without masking flavor
Cold butter dots on top of the filling for richness

Sprinkle the top crust with raw sugar or a cinnamon-sugar mix before baking to add texture and sparkle.

Step-by-Step Assembly Instructions

Once your peaches are drained and crust prepped, it’s time to assemble your pie masterpiece.

Assembly Guide:

Line a 9-inch pie plate with the bottom crust.
Brush the inside with beaten egg to prevent sogginess.
Toss the drained peaches with lemon juice.
Combine flour, cornstarch, sugars, cinnamon, and salt in a separate bowl.
Gently fold dry mixture into peaches.
Pour filling into pie crust and dot with cold butter.
Place top crust over filling, seal and flute edges.
Cut slits for steam vents.
Brush with egg wash and sprinkle with sugar.

Set the pie on a baking sheet to catch any drips before sliding it into the oven.

Baking to Golden Perfection

Start by baking at 450°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30–35 minutes.

Watch for:

Golden-brown crust
Bubbling filling through the slits
Use foil to tent the pie if the top browns too quickly

Bake times may vary depending on your oven, but the bubbling juices are a good indicator that your filling has set.

Cooling and Slicing Tips

Resist the urge to cut into your pie right away. Cooling is essential for clean slices and optimal texture.

Cool the pie completely on a wire rack
Refrigerate for at least 2 hours before serving
For sharp cuts, use a serrated knife and wipe clean between slices

Common Mistakes to Avoid

Even seasoned bakers make missteps. Here’s what to avoid:

Skipping the drain step, leading to runny filling
Adding too much sugar, which overwhelms the peach flavor
Underbaking or not allowing the filling to bubble
Forgetting to egg wash the crust, resulting in pale color

Bunny’s Bonus Pie-Making Tips

Bunny shares these personal tips that make all the difference:

Sprinkle the crust with raw sugar for a bakery-style look
Place foil over the edges halfway through to prevent burning
Always bake on a tray to avoid oven spills

Serving Suggestions and Pairings

A pie this good deserves thoughtful presentation.

Top with vanilla ice cream or whipped cream
Serve warm or chilled
Pair with a hot cup of coffee or iced tea
Enjoy leftovers for breakfast with yogurt

Creative Variations to Try

Want to make this recipe your own? Try these ideas:

Add a splash of vanilla or almond extract to the filling
Swap the top crust for a crumble topping
Turn it into mini hand pies for picnics
Use nectarines or plums for a twist

FAQs – People Also Ask

What is the secret to a good peach pie?
Start with ripe, fresh peaches, drain them well, and avoid oversweetening. Use a good balance of thickener and a flaky crust.

Do you peel peaches for peach pie?
Yes, always peel them. The skin can become tough and bitter after baking.

Why is my peach pie runny?
You likely didn’t drain the peaches or didn’t use enough thickener like flour or cornstarch.

How do you keep peach pie crust from getting soggy?
Brush the inside of the crust with a beaten egg before adding filling. Cool the pie completely before slicing.

Should peach pie be refrigerated after baking?
Yes. Once cooled, refrigerate the pie to help it set and stay fresh.

Final Thoughts

The Perfect Peach Pie isn’t just a recipe—it’s a seasonal celebration of summer fruit, love for baking, and the joy of sharing something made by hand. Thanks to the inspiration from Bunny’s Warm Oven, you now have everything you need to craft a pie that’s worthy of any family gathering—or a quiet afternoon with a fork and a smile.

Happy baking!