The BEST Peach Pie Recipe Ever

There’s something magical about a homemade peach pie. It’s not just a dessert — it’s a taste of summer, a symbol of home comfort, and the ultimate showstopper at any gathering. Whether you’re using fresh, juicy peaches from your backyard or picking them up at your local market, this pie delivers a perfect balance of sweet, tart, and buttery goodness wrapped in a flaky golden crust.

This recipe is more than just steps and ingredients — it’s a full guide packed with baking wisdom, techniques, and flavor tips that make this truly the BEST peach pie recipe ever. From choosing the right peaches to mastering your crust, we’ve got you covered.

When you’re selecting fruit, timing is everything. For the best results, check out when peaches are in season to ensure optimal ripeness and flavor. Fresh peaches are always preferred, especially when they’re in season during late spring through summer.

One of the most overlooked parts of any pie is the crust. But fear not — mastering a homemade pie crust is within reach. Understanding the science behind a flaky pie crust can help you achieve that perfect, tender flake that complements your filling without overpowering it.

Why This Peach Pie Recipe is the Best

• Fresh, juicy peaches give it unbeatable flavor
• A homemade crust that’s buttery and crisp
• Balanced sweetness with a hint of lemon
• No soggy bottoms — guaranteed!
• Easy-to-follow steps for bakers of all levels

Ingredients You’ll Need

For the filling:

• 6–7 cups of fresh peaches (peeled and sliced)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6–8 tablespoons ice water

How to Pick the Best Peaches

• Choose peaches that are firm yet slightly soft to the touch
• They should smell sweet and fragrant
• Avoid overly mushy or bruised peaches
• White or yellow peaches both work, though yellow offers more tang

How to Peel and Slice Peaches (Easily)

Peeling peaches can be tricky, but here’s a foolproof method:

• Boil a large pot of water
• Score a small “X” at the bottom of each peach
• Blanch peaches in boiling water for 30–45 seconds
• Transfer to ice water immediately
• Peel slips off easily using your hands or a paring knife

Then, slice peaches uniformly to ensure even baking and a consistent texture.

Making the Perfect Homemade Pie Crust

Your crust is the foundation of the pie. Follow these simple steps:

• In a bowl, whisk together flour, salt, and sugar
• Cut in cold butter using a pastry cutter or fork until it resembles coarse crumbs
• Gradually add ice water until dough holds together
• Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour

Roll out one disc for the bottom crust and gently fit it into your pie pan. Save the other for the top — whether you’re going with a lattice or full crust.

The Peach Filling: What Makes It Perfect

• Use a combo of white and brown sugar for depth
• Cornstarch thickens the filling without making it gluey
• Lemon juice balances the sweetness
• Cinnamon and nutmeg add warm flavor
• Let the mixture sit for 10 minutes before pouring into the crust — this helps peaches release some juices and improves texture

Assembling the Pie

• Roll out bottom crust and place in a greased 9-inch pie dish
• Pour in the peach filling, spreading evenly
• Add the top crust: full, lattice, or crumb
• Trim and crimp edges
• Cut slits for steam if using a full crust

Lattice vs. Full Crust vs. Crumb Topping

Each option offers its own charm:

• Lattice crust: visually stunning and allows steam to escape
• Full crust: classic look, protects filling
• Crumb topping: adds buttery crunch

Choose what suits your taste and occasion.

Baking Instructions

• Preheat oven to 425°F (220°C)
• Bake for 20 minutes
• Reduce temperature to 375°F (190°C), cover crust edges with foil or shield, and bake an additional 30–35 minutes
• Look for bubbling filling and golden crust

Cool Before Slicing (Yes, It Matters)

Allow the pie to cool for at least 3–4 hours. This helps the filling set and prevents it from becoming runny when sliced. Cutting too early is one of the common fruit pie mistakes to avoid.

Serving Suggestions

• Best served at room temperature or slightly warm
• Add a scoop of vanilla ice cream or dollop of whipped cream
• Pair with peach iced tea, sweet white wine, or even bourbon

Storing and Reheating

• Store at room temperature for up to 2 days, or refrigerate for 4–5 days
• Reheat in oven at 300°F (150°C) to preserve crust texture

Expert Tips

• Don’t overfill the pie — it’ll bubble over
• Always vent the top crust to release steam
• Use a baking sheet underneath to catch drips
• Try blind baking the bottom crust if you want extra crispiness

Peach Pie Variations

• Add raspberries or blueberries for extra tartness
• Use a touch of bourbon or almond extract for flavor depth
• Gluten-free? Use almond or oat flour for crust alternatives

FAQs

Can I use canned or frozen peaches?
Yes, but make sure to drain them well. Frozen peaches should be thawed and excess liquid removed.

How do I keep the bottom crust from getting soggy?
Try blind baking, adding a layer of breadcrumbs, or brushing with egg white before filling.

Is it better to peel peaches for pie?
Yes, unpeeled peaches can result in a chewy texture after baking.

What’s the best thickener for peach pie?
Cornstarch is ideal for a clear, glossy filling. Flour can work, but may turn the filling cloudy.

Can I freeze peach pie?
Absolutely. Freeze unbaked pies, then bake straight from the freezer — just add 15–20 minutes to the baking time.

Final Thoughts

A homemade peach pie is the ultimate comfort dessert — sweet, warm, and bursting with fresh flavor. With the right peaches, a bit of patience, and these expert tips, you’ll be making the best peach pie every summer from now on.