SPREAD LOVE

Nothing says summer quite like a slice of fresh peach pie. Juicy, sun-ripened peaches baked into a golden, flaky crust deliver pure comfort and nostalgia in every bite. Whether you’re a seasoned baker or trying your first homemade pie, this recipe brings together simplicity and mouthwatering flavor for a perfect seasonal dessert.

If you’re new to baking with peaches, it’s helpful to know when peaches are in season so you get the best flavor and texture. The USDA Seasonal Produce Guide is a great resource to time your baking perfectly.

One of the most important elements of a great pie is the crust. A well-made, buttery pie crust can take your peach pie from good to extraordinary. Not sure how to get that flaky perfection? The experts at King Arthur Baking offer a fantastic guide on mastering homemade pie crusts with helpful visuals and pro tips.

Why You’ll Love This Peach Pie Recipe

Uses fresh, ripe peaches for natural sweetness
Includes warming spices for flavor depth
Versatile: serve warm or cold, with toppings or solo
Great for parties, holidays, or simple summer nights
Easy to follow, even for beginner bakers

Key Ingredients

Here’s what you’ll need for your homemade peach pie:

Fresh peaches (about 5 cups, peeled and sliced)
Granulated sugar (1 cup, or adjust to taste)
Lemon juice (2 tablespoons to prevent browning)
All-purpose flour or cornstarch (3 tablespoons for thickening)
Ground cinnamon and nutmeg (½ teaspoon each)
Pinch of salt
Unsalted butter (2 tablespoons, cut into small pieces)
Pie crust (homemade or store-bought double crust)
1 egg (beaten for egg wash)
Optional: vanilla or almond extract for added flavor

Essential Tools

Mixing bowls
Peeler or blanching setup
Rolling pin
9-inch pie dish
Pastry brush
Sharp knife or kitchen shears
Cooling rack

How to Peel Peaches (Easily)

No one loves peeling peaches, but this method makes it painless:

Boil a large pot of water and score an “X” at the base of each peach.
Drop peaches into the boiling water for 30–60 seconds.
Transfer to an ice water bath immediately.
Skins should slide right off with your hands or a paper towel.

Step-by-Step: Making the Best Fresh Peach Pie

1. Prepare the Crust

If using homemade dough, prepare it ahead and chill for at least 1 hour.
Roll out one portion of dough and fit it into a 9-inch pie dish.
Brush the bottom with beaten egg to prevent sogginess.
Place the crust-lined dish in the fridge while preparing filling.

2. Make the Filling

In a large bowl, toss sliced peaches with lemon juice.
Add sugar, flour (or cornstarch), cinnamon, nutmeg, and salt.
Mix gently until peaches are coated evenly.
Let the mixture sit for 15–20 minutes to draw out excess juice.

3. Assemble the Pie

Pour peach filling into the prepared crust.
Dot the top with small pieces of butter.
Roll out the second crust and place it over the filling.
Seal the edges and crimp. Cut slits in the top for ventilation or create a lattice design.
Brush top crust with egg wash and sprinkle with sugar.

4. Bake

Preheat oven to 425°F (220°C).
Bake for 20 minutes, then reduce to 375°F (190°C) and continue baking for 30–35 minutes.
Pie is done when crust is golden and filling bubbles through vents.
Let cool for at least 2 hours before slicing.

Expert Tips for Perfect Results

Chill dough between steps to maintain structure.
Use a pie shield or foil to prevent crust from over-browning.
Always place the pie on a foil-lined baking sheet to catch drips.
Let the pie cool completely before cutting—it helps the filling set.

Delicious Variations

Want to mix it up? Try these twists:

Add blueberries or raspberries for a berry-peach blend.
Swap white sugar with honey or maple syrup.
Top with a crumble instead of a second crust.
Add a splash of bourbon or almond extract for depth.

Serving Suggestions

Your pie is a showstopper on its own, but here’s how to elevate it:

Top with vanilla ice cream or homemade whipped cream
Drizzle with warm caramel sauce
Pair with iced tea or sweet white wine

Storage & Freezing Tips

Store covered at room temperature for 2 days, or refrigerate up to 4 days.
To freeze: wrap the whole (unbaked or baked) pie tightly in plastic wrap and foil. Freeze for up to 6 months.
Reheat at 350°F until warm and crust crisps again.

Frequently Asked Questions

Do I have to peel the peaches?
Yes, for best texture. The skins can be tough and affect the filling consistency.

Can I use canned or frozen peaches?
Yes, but drain canned peaches well and thaw frozen peaches completely. Adjust sugar as needed.

What keeps the filling from being runny?
Using a thickener (like flour or cornstarch) and letting the pie cool completely will help it set.

Can I make this pie ahead of time?
Absolutely. Bake and store up to a day ahead. You can also freeze the unbaked assembled pie.

Do I need to blind bake the crust?
Not for this recipe. The egg wash helps prevent a soggy bottom, and proper oven temperature ensures crispiness.

Can I add other fruits to the filling?
Yes! Try mixing in nectarines, plums, or berries.

Avoid These Common Mistakes

Using underripe peaches – they’ll be hard and tart.
Overfilling the crust – causes leaks and soggy bottom.
Not venting the top crust – filling can boil over.
Cutting too soon – wait at least 2 hours to let the filling set.

Final Thoughts

There’s something timeless about baking a fresh peach pie. It connects us to seasons, to tradition, and to those simple moments of joy around the table. Whether you’re baking it for a summer barbecue or just because peaches are calling your name, this recipe will deliver comfort and smiles every time.

Enjoy every sweet, flaky, peach-packed bite.