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.
Recipe FAQ
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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📋 Recipe
Homemade Peach Pie
Ingredients
Pie Crust
- 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
Peach Filling
- 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
Instructions
- 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.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Pie crust recipe from Paula Deen. Pie filling adapted from Taste of Home.
Those are baby apples in his hands that he would not let go of for anything.
Karen Jenkins says
Made this peach pie today and it was the hit of the party. Crust was great and the filling was perfect. So good. People said it was the best they had ever had so this is definitely a keeper.
Tracy says
Made it and it was fabulous! The only thing I changed was saving the peelings, made a paste with a food processor out of them and added back into the peaches (most of the nutrients are in the peelings). Just wonderful. I am making more as I now have several people who want their own pies.
Marcia says
I made this pie this afternoon. It was so delicious! I used refrigerated pie crusts and it still was the best peach pie ever!
Nikki says
My pie crust was very crumbly and Hard to roll out... Adding water just made it sticker but didn't help it stop crumbling... great otherwise!
Julia says
Made this tonight. The flavor is AMAZING.... however, it was like soup. We all ate it and loved the flavor...but I'm going to have to change something (possibly more corn starch?) when making it next time.
Jessica says
Oh no, I'm sorry to hear that, Julia! Yes, more corn starch may make it thicker next time.
Michelene says
I have tons of peaches right now and can't wait to try your recipe! Question: Can you double your crust recipe, so you can get 2 double crust pies? If so, would you double everything? Also, do you think after the pie is baked and cooled that it will freeze ok?
Jessica says
Yes to everything! Double everything and freeze after fully cooled. 🙂
Jennifer Bergamini says
Do you think I could use frozen peaches in a pinch?
Jessica says
Yes, I think so! I'd let them thaw a bit first.
Jennifer Coleman says
Made this Peach Pie real quick last night for a BBQ using Palisade Peaches from Palisade Colorado!! I was not sure how it would turn out as I rushed it. But..... this was the BELL of the BALL!! Fantastic pie! This is my "Go To" Peach Pie recipe forever more!!
Jessica says
This makes me so happy! Thanks for letting me know, Jennifer! <3
Misty says
Pretty pie, but the instructions never specified where/when to add the cornstarch, nutmeg, lemon juice, etc. I think I'll be able to figure it out, though! 🙂
Jessica says
Hi misty, the paragraph starting with the sentence, "After 1 hour, peaches will be sitting in a bowl of juice." tells you exactly when to add those ingredients. Hope this helps!
Lisa says
This pie was WONDERFUL! It turned out exactly as described. I did have a bit of run over with the juices, so the 2nd time I used the recipe, I just put some foil underneath it.
I made it for my mom's birthday in July, and she is still talking about that pie!
Thank you!
Jessica says
That's so wonderful to hear, Lisa!! You're very welcome! I am so happy your mom enjoyed the pie, I bet it made her birthday extra special! 🙂