This Perfect Peach Pie is such a treat! Sweet peach filling with a golden brown lattice crust, you’ll wow your family with this delicious beauty of a dessert.
Easy Homemade Peach Pie
From family barbecues to summer picnics, homemade peach pie is always welcome. The sweet syrupy filling, the juicy peach slices, and the flaky golden pie crust that is gorgeously latticed make this dessert a real winner. If you love sweet pies on hot summer days, then this perfect peach pie is the way to go. And for get-togethers, you can pair it up with other tasty treats, like blueberry pie with homemade blueberry pie filling, or peach cobbler and peach galette. Whichever summer dessert is your favorite, you have to try this simple, yet elegant, peach pie.
What type of peaches go best in a peach pie?
The best peaches for homemade peach pie are yellow peaches, specifically varieties like Sweet Scarlet and Reliance. These peaches have a good balance of sweetness and acidity, making them perfect for baking.
Ingredients for peach pie
- Wet ingredients- Lemon juice, Vanilla extract, Water
- Dry ingredients- Granulated sugar, Brown sugar, Cornstarch, Cinnamon
- Peaches- Yellow varieties
- Pie dough- You can use this recipe for homemade pie crust
Should I peel them before baking?
Depending on your personal preference, you can either peel the peaches before simmering them in the filling, or you can wash them and leave the skin on. If you decide to leave the skin on, they will soften as they cook.
Substitutes for cornstarch
If you don’t have cornstarch or can’t use it as a thickener for your peach pie filling, you can substitute tapioca starch, arrowroot starch, or potato starch. You could also make a slurry with flour if you have no starch at all.
How to make the best peach pie
- Whisk together pie filling ingredients. Except for the peaches, add the filling ingredients to a large saucepan and whisk. Bring them to a boil over medium heat for about 2-3 minutes.
- Prep the peaches. Slice the peaches into 1/4-inch thick slices and add them to the saucepan. Simmer the filling for a few more minutes before allowing it to cool.
- Prepare the pie crust. Roll out the pieces for the pie crust on a floured surface with a rolling pin. Each circle of dough should be about 14 inches in diameter. Now, take one piece and cut it into 12 even strips.
- Fill the pie. Place the whole piece of dough in a 9-inch pie dish and then add the peach pie filling.
- Make the lattice top. Place 6 strips, evenly spaced, vertically over the pie. Then pull back the odd numbers (1,3,5) and lay one strip horizontally across. Place the odd strips back and peel back the even ones (2,4,6). Place another strip across. Continue doing this until all the strips are on the pie.
- Trim the edges. Using a sharp knife or kitchen shears, trim the edges of the pie to give it a cleaner look.
- Brush on egg wash. To give the top a golden brown and flaky crust, brush on an egg wash.
- Bake. Bake your pie at 370° Fahrenheit for about 50 minutes. If you want to avoid over-browning of the edges, you can place a pie crust shield over the top after the first 10 minutes of baking. Then cool and serve.
Can I use canned peaches instead?
Yes, you can. If fresh peaches aren’t available, then you can use canned peaches instead. Just make sure that you thoroughly drain them of juice so your filling isn’t too runny.
Will frozen peaches work?
Frozen peaches work well in a peach pie, too. As an alternative to fresh or canned peaches, frozen ones can also be used. Make sure they are thawed and drained to avoid a runny pie filling though.
How long does homemade pie keep?
Your homemade peach pie will last for about 2 days at room temperature with foil or plastic wrap over it. If you want it to last a little longer, wrap it and place it in the fridge, keeping it fresh for about 4-5 days.
Should I freeze it before or after it’s baked?
The best time to freeze this perfect peach pie is before you bake it. The texture of the pie suffers if frozen after baking. To freeze, double wrap it with foil and plastic wrap, or place it in a ziplock freezer bag. It can stay fresh in the freezer for about 4 months. When ready to bake, do not thaw. Place it straight into your preheated oven.
Perfect Peach Pie
Make the peach pie filling
- Whisk together all of the peach pie filling ingredients (but the peaches) in a large saucepan and bring to a boil over medium heat for about 2-3 minutes.
- Now slice your peaches into 1/4 inch wedges and add them to the saucepan. Simmer for a few more minutes. Then let them cool.
Roll out the pie dough
- Now roll out both pieces of your pie crust to a floured surface using a rolling pin (homemade or store-bought works). You want to spread it to about 14 inches in diameter. Then cut only one of the pieces into 12 even strips.
Fill the pie dish
- Place the first piece inside your 9 inch pie dish and fill it with the peach pie filling.
Make the lattice pattern and bake
- Place 6 strips evenly spaced on top of the pie dish vertically from you. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.
- Then trim the edges of the pie with a sharp knife or kitchen shears.
- Now brush the pie with egg wash and bake at 370° Fahrenheit for about 50 minutes.
- I like to bake the pie for about 10 minutes first, then place a pie crust shield on top and keep it on for the remaining bake time. This keeps the edged from browning too much.