Peach Pie: Best Summer Dessert Recipe

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Peach pie has always been my ultimate summer indulgence, a taste of pure sunshine in every slice. I remember picking ripe, fuzzy peaches with my grandma on her farm, the sweet scent filling the air as we filled basket after basket. That memory fuels my desire to recreate that magic every year with an easy homemade peach pie. There’s nothing quite like the aroma of cinnamon and baked peaches wafting from the oven, promising a slice of pure bliss. This fresh peach pie from scratch brings back all those wonderful feelings and delivers a perfectly sweet, slightly tart, and wonderfully juicy dessert that I know you’ll adore. Let’s get cooking!

Why You’ll Love This Peach Pie

This recipe truly is one of the best peach pie recipes I’ve ever made, and I think you’ll agree! It hits all the right notes:

Incredible Flavor: The balance of sweet, juicy peaches with warm cinnamon and a hint of tartness is simply divine.
Quick Prep Time: While it bakes, you’ll be amazed at how little active time this requires, making it perfect for busy bakers.
Budget-Friendly: Using seasonal peaches or even frozen ones makes this a wonderfully economical treat.
Family Favorite: Kids and adults alike adore this classic dessert, making it a guaranteed hit for any gathering.
Versatile: It’s delicious served warm or cold, with ice cream or whipped cream.
Rewarding Experience: There’s a special satisfaction in pulling a golden, bubbling pie from the oven.
Best Peach Pie Recipe: I’ve tested so many, and this one consistently delivers that perfect, homemade taste.

Ingredients for Your Peach Pie

Gathering these simple ingredients is the first step to creating the most amazing peach pie filling recipe. The quality of your peaches really shines through, so aim for ripe, fragrant ones if you can. For the crust, using cold butter is key to that flaky texture you love.

2 ½ cups all-purpose flour – the base for our flaky crust
1 teaspoon salt – balances the sweetness
1 tablespoon sugar – just a touch for the crust
1 cup (2 sticks) unsalted butter, cold and cubed – essential for flakiness!
6–8 tablespoons ice water – just enough to bring the dough together
6 cups sliced peaches, fresh or frozen (about 7–8 medium peaches or 2 lbs frozen) – ripe and juicy is best!
¾ cup granulated sugar – for sweetness
¼ cup brown sugar – adds a lovely depth of flavor
¼ cup cornstarch – this is our thickener to prevent a watery pie
1 tablespoon lemon juice – brightens the peach flavor and helps the filling set
1 teaspoon vanilla extract – enhances the sweetness
1 teaspoon ground cinnamon – a classic pairing with peaches
¼ teaspoon nutmeg – adds a warm, subtle spice
Pinch of salt – brings out all the flavors
1 egg, beaten (for egg wash) – creates a beautiful golden sheen on the crust
1 tablespoon coarse sugar (optional, for crust sparkle) – for that extra pretty crunch

How to Make the Best Peach Pie

Learning how to make peach pie from scratch is incredibly rewarding, and this recipe makes it totally achievable. We’ll start with that essential flaky crust, move on to a perfectly spiced, juicy filling, and finish with a beautiful golden bake. The aroma alone will make you feel like you’ve stepped into a summer dream!

Preparing the Pie Dough

First, let’s get that gorgeous crust ready. In a large bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Then, cut in the cold, cubed butter using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces. Gradually add 6–8 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Divide it into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This step is crucial for a flaky crust!

Making the Juicy Peach Pie Filling

While the dough chills, we’ll whip up the star of the show: that irresistible peach filling! In a spacious bowl, gently combine your 6 cups of sliced peaches (fresh or frozen work beautifully) with ¾ cup granulated sugar, ¼ cup brown sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Toss everything together carefully, ensuring every peach slice is coated. This mixture will be wonderfully fragrant and ready to fill your pie.

Assembling and Baking Your Summer Peach Pie

Now for the fun part – putting it all together! Preheat your oven to 425°F (220°C) and place a baking sheet inside to catch any drips. On a lightly floured surface, roll out one chilled dough disc and carefully place it into your 9-inch pie dish. Spoon the prepared peach filling evenly into the crust. Roll out the second dough disc and place it over the filling. You can create a full top crust (make sure to cut vents!) or a beautiful lattice. Trim any excess dough, crimp the edges to seal, and then brush the top crust with a beaten egg wash. Sprinkle with coarse sugar if you like that extra sparkle. Bake on the preheated baking sheet for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 30–40 minutes, or until the crust is golden brown and the filling is bubbling merrily. You’ve successfully learned how to make peach pie!

Pro Tips for the Best Old Fashioned Peach Pie

I’ve made countless pies, and these little tricks really elevate my old fashioned peach pie from good to absolutely amazing. They help ensure a perfect texture and flavor every single time, making your homemade fruit pie recipes truly shine.

Use a mix of fresh and frozen peaches: Fresh peaches give the best flavor, but adding some frozen peaches helps create a thicker, more jammy filling.
Don’t skip the lemon juice: It brightens the natural sweetness of the peaches and helps the filling set properly.
Chill your dough thoroughly: Cold dough is key to a flaky crust. Make sure it’s well-chilled before rolling.
Bake on a baking sheet: This catches any drips and prevents a mess in your oven, which is essential for this classic peach pie.

What’s the secret to a perfect peach pie?

The secret to a perfect, juicy peach pie lies in the filling’s thickener and the crust’s temperature. Using cornstarch ensures a set filling, and keeping your butter and water ice-cold creates that signature flaky, buttery crust that makes all the difference.

Can I make this peach pie ahead of time?

You can certainly assemble this homemade peach pie up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Just be sure to let it sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the bake time.

How do I avoid common mistakes with peach pie?

The most common mistake is a watery pie. To avoid this, ensure you’re using enough cornstarch or tapioca as a thickener. Also, don’t overwork your dough; this makes the crust tough instead of tender. Properly cooling the pie is also crucial for a set filling, so resist the urge to slice too soon!

Best Ways to Serve Your Classic Peach Pie

This beautiful pie is a star on its own, but serving it just right can make it even more special. It’s one of those perfect easy dessert recipes with peaches that feels incredibly elegant without much fuss. My favorite way to enjoy a slice is warm, straight from the oven, with a generous scoop of vanilla bean ice cream melting into the juicy filling. The cold ice cream against the warm, sweet peaches is pure bliss!

Another delightful pairing is a dollop of freshly whipped cream, perhaps lightly sweetened and flavored with a touch of almond extract. For a more rustic feel, serve it with a sharp cheddar cheese slice – the salty tang cuts through the sweetness beautifully. No matter how you serve it, this pie is a celebration of summer’s bounty!

Nutrition Facts for Peach Pie

Here’s a breakdown of the estimated nutritional content for a single serving of this delicious pie. Remember, these numbers can vary based on the exact ingredients and portion sizes you use.

Calories: Approximately 400-500 kcal
Fat: Approximately 20-30g
Saturated Fat: Approximately 10-15g
Protein: Approximately 4-6g
Carbohydrates: Approximately 50-60g
Fiber: Approximately 3-5g
Sugar: Approximately 30-40g
Sodium: Approximately 200-300mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Your Homemade Peach Pie

Storing your beautiful homemade peach pie properly is key to enjoying it for days to come. First and foremost, let your pie cool completely on a wire rack for at least 2 hours. This is super important for the filling to set, preventing a messy situation later. Once cooled, you can store it at room temperature, loosely covered with foil or plastic wrap, for up to two days. For longer storage, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to freeze your pie, it’s best to do so before baking, or freeze cooled slices individually.

To reheat a slice, you can gently warm it in a 350°F (175°C) oven for about 10-15 minutes until warmed through. This brings back that wonderful fresh-baked aroma and texture. If reheating a whole pie from the freezer, allow it to thaw in the refrigerator overnight, then reheat as directed. Proper pie storage ensures you can savor every delicious bite!

Frequently Asked Questions About Peach Pie

What is a good peach pie?

A truly good peach pie is one that balances sweetness with a hint of tartness, has a wonderfully juicy-yet-set filling, and is encased in a flaky, golden crust. My recipe aims for that perfect combination, using ripe peaches and a touch of lemon juice to enhance their natural flavor. The aroma alone is a good sign – a warm, cinnamon-spiced peach scent promises deliciousness!

What is the best crust for peach pie?

For a classic, old fashioned peach pie, a flaky, all-butter double crust is generally considered the best. It provides a sturdy base that holds up to the juicy filling while offering a tender, buttery bite. Using ice-cold butter and water is crucial for achieving those delicate layers that make a pie crust truly spectacular.

Why is my peach pie always watery?

A watery peach pie is usually due to not using enough thickener or releasing too much juice from the peaches. Make sure you’re using the correct amount of cornstarch or tapioca starch as called for in the recipe. If using very ripe or frozen peaches, you might need to add an extra teaspoon or two of thickener. Also, letting the pie cool completely after baking is essential for the filling to set properly and avoid a runny mess.

Can I use canned peaches for peach pie?

While fresh or frozen peaches are ideal for the best flavor and texture in a summer peach pie, you can use canned peaches in a pinch. Drain them very well, and you might want to reduce the sugar slightly in the filling, as canned peaches are often packed in syrup. You may also need to adjust the thickener, as canned peaches can release more liquid.

Variations of Peach Pie You Can Try

This classic peach pie is just the beginning! I love exploring different ways to enjoy this beloved fruit dessert. If you’re looking for a more textured experience, consider a rustic peach pie. This often involves a free-form galette style or a simpler topping, allowing those beautiful peach slices to be the star. For a heartier, more traditional approach, a double crust peach pie, like the one we’ve made, is always a winner, offering that satisfying pastry contrast.

If you’re watching your sugar intake, try using a sugar substitute or relying more on the natural sweetness of riper fruit, perhaps adding a touch of honey or maple syrup for depth. For a delightful twist, consider adding a handful of blueberries or raspberries to the filling, or incorporating a pinch of cardamom along with the cinnamon for a more exotic flavor profile. Each variation offers a unique way to enjoy the taste of summer!