This is truly The BEST Homemade Peach Pie Recipe. It's such an easy pie recipe that is such a classic for Summertime! A buttery, flakey homemade pie crust is filled with a juicy and sweet, lightly spiced peach filling and baked to perfection.
Top your slice with a big scoop of vanilla ice cream for the ultimate treat!
I make this pie every year and I'm telling you.. You will never ever need another peach pie recipe again! You will be hooked. While baking, the intoxicating smell of peaches mixed with the scent of spices will make your home smell like Fall for hours. The filling gets gooey and the flavor is out of this world. The crust is perfectly buttery, flakey and super quick to come together. It holds up to all of the filling and does not become soggy in the slightest!
While the pie is baking, you'll notice the liquid rises to the top a little bit. Don't freak out! I worry every time that my pie is going to come out liquid-y but it never, ever does. By the time it's done baking, everything thickens up beautifully and it's gooey and perfect.
How to pick ripe peaches
The ripeness and sweetness of the peaches that are in the filling will make ALL the difference. Here are a few important things to look for when buying or picking peaches:
- Firmness: Gently squeeze the peach, applying slight pressure. Ripe peaches should yield slightly to gentle pressure, indicating they are soft and juicy. However, they shouldn't be too soft or mushy.
- Texture: Look for peaches with a smooth skin and no visible wrinkles, cuts, or bruises. Check for any blemishes or soft spots that could indicate overripeness.
- Underneath the Stem: Gently lift the stem area. If it comes off easily and leaves a slightly sticky or sweet residue, it's a sign of ripeness. If it's hard to remove, the peach probably needs more time to ripen.
- Weight: Ripe peaches tend to be heavier due to their juiciness. Hold a couple of peaches in your hand and compare their weights to get a sense of their ripeness.
- How to ripen peaches at home: If you have slightly underripe peaches, you can leave them at room temperature and they will ripen within a few days. Alternatively, you can speed up the ripening process by placing them in a paper bag, which helps concentrate the ethylene gas that peaches naturally release, speeding up the ripening process.
- Storing peaches: I recommend keeping all ripe peaches in the fridge until ready to use to slow the ripening process.
Remember that peaches can vary in their degree of ripeness even within the same batch, so it's a good idea to select a mix of peaches at different stages if you plan to consume them over a few days
Substitutions & Variations
- Add other fruit: Try adding blueberries to the peach filling.
Yes, you can use frozen peaches if fresh ones are not available. Thaw before using.
Peeling the peaches is recommended for a smoother texture, but it's not mandatory. If you prefer the texture of the peach skin, you can leave it on.
Yes, you can adjust the sugar to your taste. Keep in mind that the sweetness of the peaches will also impact the overall sweetness of the pie.
Absolutely! You can mix in other fruits like berries or even sliced apples for added flavor and variety.
The pie is typically done when the crust is golden brown and the filling is bubbling. You can also insert a knife into the center of the pie – if it goes through the fruit with slight resistance, it's done.
Yes, you can make the pie a day in advance and store it at room temperature or in the refrigerator. Reheat slices in the oven to enjoy warm pie.
Peach pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Some people also enjoy it with a sprinkle of powdered sugar or a drizzle of caramel sauce.
Absolutely, store-bought pie crust can be a convenient option. Just follow the instructions on the packaging for using the crust.
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Homemade Peach Pie
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 3 tbs granulated sugar
- ¼ cup vegetable shortening cold
- ¾ cup salted butter cold & cubed
- 2 tbs cold water or more as needed
- 4 ½ cups fresh peaches peeled, cored and sliced ½" thin
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 tbs cornstarch
- 3 tbs water
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 2 teaspoon lemon juice
- 1 tbs salted butter
For the top
- 1 egg white lightly beaten
- 1-2 teaspoon granulated sugar
- In a large bowl, whisk dry ingredients together and add shortening. Break it up into small pieces and coat with flour. Add cold, cubed butter and cut it into flour mixture until crumbly, like a coarse meal.
- Add cold water until it just forms into a dough - be sure to only add water as needed as you don't want the dough to be too wet. Form dough into a ball and cut on half. Press into a disk-like shape, wrap tightly in plastic wrap and chill for 30 minutes in the refrigerator before using.
- In another large bowl, whisk both sugars together. Toss gently with sliced peaches to coat and set aside for 1 hour.
- During this hour, get your pie crust ready. Grease a pie plate and roll out each disk to be about 10-11". Press one rolled out crust down into the bottom of the pie dish, going up the sides. With the second crust, cut into 1-1 ½" strips for lattice top.
- Preheat oven to 425°F.
- After 1 hour, peaches will be sitting in a bowl of juice. In a small bowl, combine corn starch, spices and water until smooth. Separate the peaches and juice and pour the juice in with the corn starch mixture - set the peaches aside for later.
- Pour mixture into a small saucepan on low heat and whisk until thickened. Be sure to whisk constantly because it may over-thicken very fast and become gloppy. If this happens don't panic, just whisk furiously and it will smooth out. You want it to be thick enough to coat the back of a spoon and when you slide your finger across, the line should stay for a few seconds.
- Stir in butter and lemon juice. Once butter is melted, gently fold in the sliced peaches.
- Pour filling into prepared crust and arrange the dough strips into a lattice pattern. Brush the egg white on top of the crust and sprinkle with granulated sugar before placing into oven.
- Bake for 10 minutes at 425°F then turn temperature down to 350 degrees for 40-45 minutes. After about 25 minutes, you may notice the edges are starting to brown. If this happens, cover just the edges with foil or a pie shield and bake for the remaining time. Pie is done when the top is very lightly browned and filling is bubbling. While baking, you may notice liquid rises to the top but don't worry, by the time baking is done it will thicken up beautifully.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Those are baby apples in his hands that he would not let go of for anything.