Why You’ll Love This Recipe
I make this peach pie every summer when peaches are at their peak, and it’s the recipe I trust to get it right every time. The filling is sweet and bright with just enough spice, thick enough to slice cleanly without turning gluey. The crust bakes up flaky and deeply golden, and a little lemon keeps the peaches tasting fresh rather than flat. It’s a true classic that tastes like July, and it works with frozen peaches too, so you can enjoy it any time of year.
- Juicy, jammy peach filling that slices cleanly
- Flaky, buttery double crust
- Works with fresh or frozen peaches
- Easy to dress up with a lattice or a solid top
Ingredients
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
For the peach filling:
- 6 cups sliced peaches (about 6 to 8 medium peaches, peeled), or 2 bags (16 ounces each) frozen peaches
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch of salt
- 2 tablespoons cold unsalted butter, cut into small pieces
For finishing:
- 1 egg beaten with 1 tablespoon water or milk
- 1 to 2 tablespoons coarse sugar
Directions
- Make the crust. Whisk the flour, salt, and sugar in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Divide into two discs, wrap, and chill for at least 1 hour.
- Prepare the peaches. Score the bottom of each fresh peach with an X, blanch in boiling water for 30 to 60 seconds, then transfer to ice water and slip off the skins. Slice into ½-inch wedges. If using frozen peaches, there’s no need to thaw them.
- Season the filling. In a large bowl, toss the peaches with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, almond extract, and salt. Let sit for 15 minutes while you roll out the dough. (If using fresh peaches, drain off about ¼ cup of the juice that collects to prevent a soggy bottom.)
- Preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack to catch drips and help crisp the bottom crust.
- Roll out the bottom crust. On a lightly floured surface, roll one disc into a 12-inch circle. Fit it into a 9-inch pie dish, leaving about 1 inch of overhang.
- Fill the pie. Pour in the peach filling and dot with the small pieces of cold butter.
- Add the top crust. Roll out the second disc and lay it over the filling, or cut it into strips for a lattice. Trim, fold the edges under, and crimp. If using a solid top, cut 5 or 6 slits for steam to escape. Chill the assembled pie for 15 minutes.
- Bake. Brush the top with the egg wash and sprinkle with coarse sugar. Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and bake for another 35 to 45 minutes, until the crust is deep golden brown and the filling is thick and bubbling through the vents. Cover the edges with foil if they brown too quickly.
- Cool. Let the pie cool for at least 3 hours before slicing so the filling can fully set. I know it’s hard to wait, but it’s worth it.
Servings and Timing
- Servings: 8 slices
- Prep time: 40 minutes (plus 1 hour chilling for the dough)
- Cook time: 55 to 65 minutes
- Cooling time: at least 3 hours
- Total time: about 5 hours 30 minutes, mostly hands-off
Variations
- Lattice top: Weave strips of dough over the filling for a classic bakery look.
- Crumb topping: Skip the top crust and use a mix of flour, oats, brown sugar, and butter for a streusel-style top.
- Peach blueberry: Replace 1 cup of the peaches with fresh or frozen blueberries.
- Bourbon peach: Stir 1 tablespoon of bourbon into the filling for warmth and depth.
- Ginger peach: Add 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger.
- Brown butter crust: Use browned and chilled butter in the dough for a nutty flavor.
- Shortcut crust: Use two refrigerated pie crusts.
- Hand pies: Cut the dough into circles, fill, seal, and bake at 400°F (200°C) for 20 to 25 minutes.
Storage and Reheating
- Room temperature: Cover and store for up to 2 days.
- Refrigerator: Cover and refrigerate for up to 5 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes to bring back the crisp crust.
- Freezing (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Freezing (unbaked): Assemble the pie without the egg wash, freeze until solid, then wrap well. Bake from frozen at 425°F, adding 20 to 25 minutes to the total bake time.
FAQs
Do I have to peel the peaches?
I always do. The skins turn tough and chewy in the baked pie. Blanching makes peeling quick and easy.
Can I use frozen peaches?
Yes. Use them straight from the freezer, and don’t thaw them first or they’ll release too much juice. Add an extra tablespoon of cornstarch if the filling looks very wet.
Why is my peach pie runny?
It usually needs more cooling time or a bit more thickener. Make sure the filling is bubbling thickly through the vents before you pull it out, and let the pie cool for the full 3 hours.
How do I prevent a soggy bottom crust?
Bake on a preheated baking sheet on the lower rack, and don’t skip the draining step for fresh peaches. Brushing the bottom crust with a little egg wash before filling also helps.
Can I use canned peaches?
You can. Use 3 cans (15 ounces each), well drained, and reduce the sugar to ½ cup. The texture will be softer than fresh.
Can I make it ahead?
Yes. Assemble and freeze the unbaked pie for up to 3 months, or bake it the day before and rewarm slices before serving.
Conclusion
This perfect peach pie is the recipe I come back to every summer. The jammy, spiced peaches and flaky golden crust are classic comfort in every slice. Take your time with the cooling step, and you’ll be rewarded with clean, juicy slices that hold together beautifully. I hope this pie becomes a tradition at your table, too. Enjoy!
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This perfect peach pie has a flaky, all-butter double crust filled with juicy, cinnamon-spiced peaches in a thick, glossy filling that slices cleanly. Golden brown, bubbling, and sparkling with coarse sugar, it is the ultimate summer dessert, especially served warm with a scoop of vanilla ice cream.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 55 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 2 1/2 pounds ripe peaches (about 6 large), peeled and sliced 1/2 inch thick, or 6 cups frozen peach slices
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cold unsalted butter, cubed
- 1 large egg, beaten with 1 tablespoon water or milk (egg wash)
- 1 to 2 tablespoons coarse sugar, for sprinkling
Instructions
- Make the crust: In a large bowl or food processor, combine the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in 6 tablespoons ice water, a little at a time, mixing until the dough just holds together when squeezed. Add more water if needed.
- Divide the dough in half, shape into two disks, wrap tightly, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, gently toss the peaches with the lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, 1/4 teaspoon salt, and vanilla. Let sit for 20 to 30 minutes, then drain off about 1/4 cup of the juices to prevent a soggy crust.
- Preheat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on the rack below to catch drips.
- Roll out one dough disk on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch deep-dish pie plate, leaving a 1-inch overhang.
- Pour the peach filling into the crust and dot with the 2 tablespoons cubed butter.
- Roll out the second disk into a 12-inch circle. Cover the pie with the top crust or cut into strips for a lattice. Trim the overhang, fold the edges under, and crimp to seal. If using a solid top crust, cut 5 or 6 slits for steam to escape.
- Chill the assembled pie for 15 minutes. Brush the top with egg wash and sprinkle generously with coarse sugar.
- Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for 40 to 50 minutes more, until the crust is deep golden brown and the filling is thick and bubbling through the slits. Tent the edges with foil if they brown too quickly.
- Cool the pie on a wire rack for at least 3 to 4 hours before slicing so the filling can set completely.
Notes
- Use ripe but firm peaches for the best flavor and a filling that holds its shape. To peel them easily, blanch in boiling water for 30 to 60 seconds, then transfer to an ice bath and slip off the skins.
- Frozen peaches work well. Do not thaw them first, and add 10 to 15 minutes to the baking time.
- Cornstarch thickens the juices into a glossy, sliceable filling. Do not skip the cooling time.
- Draining a little of the peach juice keeps the bottom crust from turning soggy.
- Keep the dough cold at every step for a flaky crust. If it softens while shaping or weaving a lattice, chill it for 10 to 15 minutes.
- Store-bought pie crust can be used as a shortcut.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices at 350°F (175°C) for 10 minutes to re-crisp the crust.
- To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- A pinch of ground cardamom or a splash of bourbon adds extra depth to the filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 465
- Sugar: 31g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
