recipe

Peach Pie: the delicious, summery dessert recipe you’ll love

Total time: 1H30
Difficulty: Low
Serves: 8 people
By Cookist
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If you love fruit desserts, then this peach pie will be one of your favorite. Filled with sweet, juicy peaches, and with a buttery, flaky crust…what’s not to love? This homemade peach pie recipe is easy to make and is the perfect summer dessert. Unlike a peach cobbler, the peach pie has a buttery bottom crust.

To make it, you need a few basic pantry staples like flour, sugar, butter, and of course, peaches! There’s no need to cook the filling. Simply make the dough or use store-bought dough, fill with the peach mixture, and bake. Serve this delicious peach pie with a scoop of ice cream, or whipped cream.

How To Pick Peaches for Making A Pie

Look for ripe peaches as these will be tender, juicy, and sweet. If they smell like peaches, they are ripe and ready! Make sure to choose freestone peaches, as the stone will be easier to remove as opposed to cling peaches.

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Homemade Peach Pie Ingredients

Pie crust ingredients – you will need flour, sugar, butter, and vegetable shortening for the pir crust; you can use store-bought double crust.

Peaches – use fresh peaches (use canned peaches only if you have to)

Sugar – light brown sugar adds a slight caramel flavor

Flour – all-purpose flour (not cake flour)

Spices – cinnamon and nutmeg is all you need to add warming flavor to the pie

Lemon juice – prevents browning in the peaches

Vanilla extract – amplifies the peachy flavor

How to Make Peach Pie from Scratch

Start by making the dough at least two hours ahead of time. Use a food processor and pulse the dry ingredients until crumbly. Add the rest of the ingredients and pulse until the dough comes together. Tip the dough onto a floured surface and knead until smooth. Place the dough in the fridge for at least two hours.

There’s no need to blanch the peaches, but it will make them easier to peel. To prepare the filling, whisk together the dry ingredients, then use them to coat the peach pieces.  Add the lemon juice and vanilla extract and mix again.

Assemble the pie. Use the first disk, roll it out and place it in a 9-inch pie plate. To prevent a soggy bottom, you could add a sprinkling of breadcrumbs before adding the filling. Add the filling, and use the second disk to top the filling. Trim pastry, pinching the bottom and top edges to seal them. Cut in a few slits to allow the steam to escape. Brush the top with an egg wash, sprinkle with sugar and bake until golden!

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Can You Use Canned Or Frozen Peaches For A Peach Pie?

Yes! Of course, fresh is best, but if you’re in a pinch, you can use frozen or canned. If using frozen, allow the peaches to thaw and drain completely before using. Canned peaches also need to drain properly.

Tips For Homemade Peach Pie

If you see the filling is too runny, it might be because of the peaches releasing too much moisture. Thicken the peach pie filling by adding a slurry of 2 tsp cornstarch mixed with water.

Serve with whipped cream or vanilla ice cream.

If you want to be fancy, you can do a lattice crust top! Simply cut the top layer of pastry into strips before placing it on top.

How To Store Peach Pie

The dough can be made ahead of time and stored in the fridge for up to 2 days.

Store the peach pie in the fridge (loosely covered) for up to 3 days. Over time, the bottom crust will become soggy.

More Pie Recipes

Lemon Pie

Apple Pie

Lemon Blueberry Pie

Ingredients
for the pie crust
All-purpose flour
3 cups
Granulated sugar
1 tbsp
Salt
1 tsp
unsalted butter, cold and cubed
3/4 cup
vegetable shortening, cold and cubed
1/4 cup
ice cold water
1/2 cup
for the filling
ripe peaches, peeled and sliced
7 (about 5 cups)
light brown sugar
2/3 cup
Flour
1/3 cup
Ground cinnamon
1/2 tsp
Nutmeg
1/4 tsp
Lemon juice
2 tbsp
Vanilla Extract
1 tsp
large egg yolk
1
Water
2 tbsp

Instructions

In a large bowl, combine the flour, sugar, salt, butter and shortening until the mixture resembles crumbs.

Add the water, about 2 tablespoons at a time, and combine after each addition until the dough starts to come together.

Turn the dough onto a floured surface and knead gently until smooth. Divide the dough in two, shape it into a disk and wrap it with plastic wrap. Chill for at least two hours.

Preheat the oven to 425°F. Whisk together the granulated sugar, flour, cinnamon, and nutmeg in a small bowl.

Peel and slice the peaches, then let drain the excess juices through a colander for 30 minutes. Place the peaches in a large dish and squeeze in a lemon for about 2 tablespoons.

Add the vanilla extract and mix.

Add the spice mixture.

Toss to make sure the pieces are covered with the flour-sugar mixture.

Roll out the first dough disk and place it in a 9-inch pie plate.

Pour the peach filling into the prepared pie plate.

Spread it evenly.

Roll out the second disk, divide it into many strips and place them on top of the filling creating a lattice crust. Wet the edges of the bottom pastry to make sure the top pastry sticks to the bottom and pinch the bottom and top edges to seal them.

In a small bowl, whisk together the egg yolk with water to make an egg wash. Brush the egg wash across the top of the pie crust.

Sprinkle with a pinch of granulated sugar.

Make sure to coat well the top with sugar.

Bake the peach pie 15 minutes, reduce the heat to 375°F, and continue to bake for 30-35 minutes.

Cool for half an hour before slicing and serving.

Notes

The dough needs to be made ahead of time as it needs to rest in the fridge for at least 2 hours

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