Recipe for Peach Pie

Whisking Wolf
by Whisking Wolf
8 slices
2 hr 45 min

Summertime is the right time to make this recipe for Peach Pie. From the flaky butter crust to the juicy peach filling, this scratch-made pie is irresistible with a scoop of ice cream.

Don’t believe everything you see, even cornstarch looks like baking powder. This is a lesson I learned the hard way after making muffins that were spongier than Sponge Bob Square Pants. Now I’m tempted to set the recipe on fire, burn down my kitchen then use the insurance money to buy more muffins. But when life shuts an oven door, I open it again. That’s how doors work. And since I got the muffin recipe all wrong, I’m swapping it for a recipe I always get right: Peach Pie.

Plus the cornstarch is already out on the counter, so it’s kind of like kismet.

A lot of people are intimidated by homemade pie crust, but if I can get it right anybody can. They key to pie success is to keep it rustic. There’s no fancy lattice work going on here. I’ve got one freaking day off this weekend and barely enough energy to put my hair in a pony tail so I’ll be damned if I’m French braiding dough. Instead, I’m cutting big fat strips of pie dough with a pizza cutter and calling it a day.

The filling is even simpler. Just toss some freshly sliced peaches with sugar, spices, lemon juice and cornstarch and you’re golden. Speaking of the color of Midas, the secret to golden pie crust is brushing the unbaked dough with egg wash. Get the egg wash in every nook and cranny then sprinkle with course sugar so it sparkles as it bakes.

If you don’t mix up ingredients like me, this fruit pie recipe is foolproof. The crust is flaky and buttery with hints of cinnamon and the filling is sweet, juicy and warmly spiced. Try a slice of peach pie with a scoop of ice cream or a dollop of whipped cream. It’s so delicious that it probably tastes great with shaving cream, too. But let’s just stick with edible creams for now. Barbasol-topped pie might surprisingly tasty, but I don’t want to get slapped with a lawsuit if it’s not.

Before sharing this recipe for Peach Pie, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Ripe, juicy peaches make all the difference with this recipe and mid-to-late summer is the best time to get your hands on the best of these fuzzy fruits.

How to tell if peaches are ripe: choose peaches that are a bit soft when squeezed and yellow-orange in color. Avoid brown spots, bruises and peaches that are particularly fragrant because those tend to have the texture of mush.

Peach pie with canned peaches is forbidden. Frozen peaches can be used in a pinch but only if they are thawed and dried with a paper towel prior to use.

Preparation Tips and Tricks

Want to know how to peel a peach? Submerge peaches in boiling water for 30 seconds then remove with tongs and place in a bowl of cold water until cool to the touch. Score the skin with a knife then peel with your fingers.

To prevent soggy pie crust, transfer peach filling from the mixing bowl to the pie plate with a slotted spoon to drain excess liquid.

To keep pie crust from burning, cover the edges of your pie with aluminum foil after the first 30 minutes of baking.

Storage and Freezing Tips for Peach Pie

Cover and store leftovers in the refrigerator up to 5 days or at room temperature up to 2 days.

To freeze, cover pie with plastic wrap then with aluminum foil and freeze for up to 3 months. Defrost overnight in the refrigerator then serve at room temperature.

I hope you enjoy this easy recipe for Peach Pie. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like peach recipes you’ll love Honeyed Bourbon Peach Shortcake. Fresh peaches are piled on a buttery shortcake biscuit then topped with homemade whipped cream for a Southern summertime classic.

Recipe details
  • 8  slices
  • Prep time: 2 Hours Cook time: 45 Minutes Total time: 2 hr 45 min
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  • 2 1/2 cups all-purpose flour chilled for 30 minutes before use
  • 1 tsp sea salt fine
  • 1 1/2 tsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter very cold and cubed
  • 4 Tbsps ice cold water
Peach Pie Filling
  • 3 lbs fresh peaches peeled
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar packed
  • 1 Tbsp lemon juice freshly squeezed
  • 3 Tbsps cornstarch
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
Egg Wash
  • 1 large egg
  • 1 Tbsp heavy cream
Sugar Topping
  • 1 Tbsp turbinado sugar
Pie Crust
Add flour, salt, sugar and cinnamon to food processor. Pulse to combine.
Add chilled butter then pulse until butter is reduced to the size of small peas.
Drizzle in ice cold water and pulse until mixture begins to clump.
If dough does not hold its shape when pinched together with your fingers add another tablespoon (or two if needed) of ice cold water until it reaches the correct consistency.
Remove dough from food processor and divide in equal halves. Shape each half into a ball on a floured surface then flatten into a disk.
Cover each dough disk with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days. My dough chilled overnight.
Peach Filling
Cut peeled peaches into 1/4 inch slices and add to a large bowl with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg.
Stir gently to combine then set aside until ready to use.
Remove one dough disk from refrigerator and let it sit at room temperature for 30 minutes.
Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Gently drape dough into a 9-inch pie dish and trim edges leaving a 1/2 inch overhang.
Using a slotted spoon to drain liquid, transfer fruit filling to pie plate. Discard excess liquid from filling bowl.
Place fruit-filled pie in the refrigerator to chill while you prepare the lattice for the crust.
Remove the remaining dough disk from refrigerator and let it sit at room temperature for 30 minutes.
Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Use a pizza cutter to cut dough into 1-inch strips.
Remove pie from the refrigerator then weave strips of dough over and under each other to form a lattice. Seal strips to bottom crust by crimping edges with your fingers or by pressing edges closed with the tongs of a fork.
Coat the surface of the pie crust with an egg wash made by mixing a beaten egg with 1 Tablespoon of heavy cream. Sprinkle pie crust with course sugar then return pie to refrigerator to chill while oven preheats.
Bake, Cool, Slice and Store
Preheat oven to 400 degrees.
Place pie on a baking sheet to prevent oven spills then bake for 45 to 50 minutes, covering edges with aluminum foil after the first 30 minutes to prevent over-browning.
Pie is done when the filling is bubbling hot and the crust is golden brown. Remove from the oven and cool on a wire rack for 2 hours.
Store leftovers covered in the refrigerator up to 5 days or at room temperature up to 2 days.
Whisking Wolf
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