The Best Homemade Peach Pie Recipe (Easy & Delicious)

The Only Peach Pie Recipe You Will Ever Need

There is something almost magical about a homemade peach pie pulled fresh from the oven. The crust is shatteringly flaky and golden, the filling is bubbling and fragrant, and the whole kitchen smells like the height of summer. This is the best peach pie recipe for a reason: it is built on simple techniques, honest ingredients, and a filling that lets perfectly ripe peaches do exactly what they do best.

Whether you are baking this for a Fourth of July cookout, a Sunday family dinner, or simply because peach season is short and you do not want to waste a single moment of it, this recipe delivers every single time.

Why This Peach Pie Works So Well

A lot of peach pie recipes either drown the fruit in sugar or rely on packaged thickeners that muddy the flavor. This one is different. Here is what makes it stand out:

• Fresh, ripe peaches are the real star. Their natural sweetness and acidity are balanced with just the right amount of sugar.
• Cornstarch gives the filling a glossy, jammy consistency without making it gluey or heavy.
• A touch of lemon juice and zest brightens everything and keeps the filling from tasting flat.
• Brown sugar and cinnamon add warmth and depth without overpowering that beautiful peach flavor.
• All-butter homemade crust is rich, tender, and far superior to anything from a package.

This is an easy peach pie in the truest sense: the kind that looks like it took all day but comes together beautifully with a little patience and the right method.

Choosing the Best Peaches for Pie

The secret to an easy, delicious peach pie starts long before you ever turn on the oven. It starts at the market.

Freestone peaches are ideal for baking because the flesh separates cleanly from the pit, making slicing a breeze. Look for peaches that smell deeply fragrant and give just slightly when pressed near the stem. Avoid peaches that are rock-hard, as they will not soften properly during baking, and steer clear of any that are mushy or bruised.

Chef's Tip: If your peaches are not quite ripe, leave them on the counter at room temperature for 1 to 2 days. Never refrigerate unripe peaches. It stops the ripening process and ruins the texture.

If fresh peaches are out of season, frozen sliced peaches are your best bet. Thaw them completely and drain off every bit of excess liquid before using, or your filling will be watery.

The Tools That Make This Recipe Shine

Getting a truly flaky, beautiful crust and a perfectly set filling comes down to using the right equipment. A good heavy pie dish conducts heat evenly for a crisp bottom crust, and a quality pastry cutter makes the whole process significantly easier.

How to Make a Flaky All-Butter Pie Crust

If you have ever been intimidated by homemade pie crust, this method will change your mind. The two non-negotiable rules are keep everything cold and do not overwork the dough.

Start with butter that is straight from the refrigerator, cut into small cubes. Work it into the flour quickly so the heat from your hands does not melt it. Those little pockets of cold butter are what create the steam that makes the crust flaky during baking.

Add ice water one tablespoon at a time, stopping the moment the dough holds together when pinched. It should look a little shaggy and that is perfectly fine. Overworked dough develops gluten and turns tough.

Wrap the dough in plastic and let it rest in the refrigerator for at least one hour. This relaxes the gluten and makes the dough dramatically easier to roll out.

Chef's Tip: If you are short on time, a food processor makes the crust even faster. Pulse the butter and flour together just until crumbly, then drizzle in the ice water and pulse once or twice more. Turn the dough out and press it together by hand.

One Crust vs. Double Crust Peach Pie

This recipe is written as a classic double-crust pie, but it adapts beautifully as a one crust peach pie as well.

For a one crust version, simply skip the top pastry layer and finish the filling with a brown sugar oat crumble instead. The crumble bakes up crunchy and caramelized, and it is honestly one of the best peach pie toppings you can imagine. It also slices more cleanly since there is no top crust to crack through.

Both versions are stunning. It really comes down to personal preference.

Ready to Bake? Here Is the Full Recipe.

Get your apron on. Here is everything you need to make the most easy and delicious peach pie you have ever tasted.

The Best Homemade Peach Pie Recipe (Easy & Delicious)

This easy homemade peach pie recipe delivers a golden, flaky crust packed with sweet, juicy peaches that taste like pure summer. Whether you go with a classic double crust or a beautiful one crust peach pie topping, this is the only peach pie recipe you will ever need.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 380Protein: 4g

Carbs: 58gFat: 16gSat. Fat: 7gFiber: 2gSugar: 32gSodium: 210mg

Ingredients

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• 6 fresh peaches, peeled, pitted, and sliced about 6 cups total
• 3/4 cup granulated sugar, adjust to taste depending on peach sweetness
• 1/4 cup light brown sugar, packed
• 3 tbsp cornstarch
• 1 tbsp fresh lemon juice, from about half a lemon
• 1/2 tsp lemon zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract, pure, not imitation
• 2 tbsp unsalted butter, cut into small pieces, for dotting the filling
• 2 1/2 cups all-purpose flour, for the pie crust
• 1 cup unsalted butter, very cold, cut into small cubes, for the pie crust
• 1 tsp salt, for the pie crust
• 6 tbsp ice water, added one tablespoon at a time
• 1 large egg, beaten with 1 tbsp water for egg wash
• 1 tbsp coarse sugar, for sprinkling on top crust, optional

Instruction

1

Make the pie crust: In a large bowl, whisk together 2.5 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2

Drizzle ice water in one tablespoon at a time, stirring gently with a fork after each addition, until the dough just comes together and holds when pinched. Do not overwork it.

3

Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

4

Preheat your oven to 425 degrees F (220 degrees C) with a rack in the lower third of the oven.

5

Make the peach filling: In a large bowl, toss together the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and vanilla extract. Stir gently until everything is evenly coated. Let the filling sit for 10 minutes.

6

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing it gently into the bottom and sides. Let any excess hang over the edge.

7

Pour the peach filling into the prepared crust, spreading it evenly. Dot the top of the filling with the small pieces of butter.

8

Roll out the second disc of dough into a 12-inch circle. Lay it over the filling. Trim both crusts to about a 0.5-inch overhang, then fold and crimp the edges together to seal.

9

Cut 4 to 6 small slits in the top crust to allow steam to escape. Brush the entire top crust with the egg wash and sprinkle with coarse sugar if desired.

10

Place the pie on a rimmed baking sheet (to catch any drips) and bake at 425 degrees F for 20 minutes.

11

Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.

12

Transfer the pie to a wire rack and cool for at least 3 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature.

Equipment

• 9-inch pie dish
• Large mixing bowl
• Pastry cutter or food processor
• Rolling pin
• Rimmed baking sheet
• Pastry brush
• Wire cooling rack
• Plastic wrap

Notes

**Storage:** Cover leftover pie loosely with foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. **Reheating:** Warm individual slices in a 300 degrees F oven for about 10 minutes. **Frozen peaches:** If using frozen peaches, thaw and drain them thoroughly before using or your filling may be watery. **Make-ahead:** The pie dough can be made up to 3 days ahead and kept refrigerated, or frozen for up to 3 months. The assembled, unbaked pie can also be frozen solid and baked directly from frozen, adding about 15 extra minutes to the bake time.

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Serving, Storing, and Variations

How to Serve Peach Pie

Serve this pie slightly warm or fully at room temperature. A generous scoop of vanilla bean ice cream melting into the warm filling is the classic move, and for good reason. Freshly whipped cream or a dollop of crème fraîche are equally lovely.

Variations Worth Trying

• Peach Blueberry Pie: Swap out 1 cup of peaches for fresh blueberries. The combination is stunning.
• Peach Ginger Pie: Add 1 teaspoon of freshly grated ginger to the filling for a subtle, spicy kick.
• One Crust Peach Pie with Crumble Topping: Skip the top crust and use a crumble of 0.5 cup flour, 0.5 cup oats, 0.5 cup brown sugar, and 4 tablespoons cold butter worked together into clumps.

Storage Tips

Once cooled, cover loosely with foil and keep at room temperature for up to 2 days. Refrigerate for up to 5 days. The crust may soften slightly in the fridge, but a few minutes in a warm oven will bring it right back.