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.
If you love to make yummy peach desserts, you should try this Peach Galette and this Peach Cobbler (VIDEO).
Table Of Contents
Recipe Details
From family barbecues to summer picnics, homemade peach pie is always welcome. I love serving this delicious dessert because it’s the epitome of summer and full of seasonal fruit everyone loves.
- TASTE: This perfect peach pie is sweet with a hint of vanilla. The scrumptious filling is held by a rich and buttery crust.
- TEXTURE: The syrupy filling, the juicy peach slices, and the flaky golden pie crust that is gorgeously latticed make this dessert a real winner
- TIME: This recipe will take 90 minutes.
- EASE: You have to try this simple, yet elegant, peach pie. This recipe will walk you through how to lay the perfect lattice on top.
What You’ll Need
Ingredient Notes
- Peaches- The yellow variety is best for this peach pie recipe because of its balanced flavor.
- Lemon juice- Fresh lemon juice is must for getting the best fresh, citrusy flavor.
- Cornstarch- This ingredient will thicken the peach filling so it’s not runny.
- Pie dough- You can use this recipe for homemade pie crust.
Add-ins and Substitutions
- Substitute the cornstarch- You can substitute it with tapioca starch, arrowroot starch, or potato starch. You could also make a slurry with flour if you have no starch at all.
- Change up the topping- Instead of a lattice top, you can use a top crust that fully covers the pie (make sure to add vent holes for the steam). Or you can top it with crumble topping made of all-purpose flour, sugar, and butter.
- Substitute the fresh peaches- You can use drained canned peaches or thawed and drained frozen peaches in place of the fresh ones if you have none.
- Use a pre-made pie crust- You can also use a store-bought pie crust in place of the homemade one if you don’t have time to make your own.
How to Make 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 bottom crust dough in a 9-inch pie plate and then add the peach pie filling.
- Make the lattice top. Place 6 strips, evenly spaced, vertically over the pie pan. 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. Place a pie crust shield over the top after the first 10 minutes of baking. Then cool and serve.
Pro Tip: Don’t forget the pie crust shield. This keeps the edged from browning too much.
Recipe Tips
- Use the best variety of peaches- The best peaches for homemade peach pie are varieties like Sweet Scarlet and Reliance. They have a good balance of sweetness and acidity, which is great for baking.
- Drain the peaches- If you are using canned or frozen peaches in place of the fresh ones, then make sure you thoroughly drain them to avoid a runny filling.
- Brush the top with egg wash- This step will make the crust bake to a golden brown. Just mix an egg with a tablespoon of water or milk.
- Cut the lattice strips evenly- Using a pizza cutter or pastry wheel will keep your lattice strips much more even than cutting them with a knife.
FAQs
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.
Cornstarch is the best thing to use to thicken peach pie filling. Add it to the filling ingredients and stir it continuously until it is fully incorporated. Then allow the heat to reduce the liquids for a thick and delicious filling.
Serving Suggestions
If you love sweet pies on hot summer days, then this Perfect Peach Pie is the way to go. Serve it with other sweet treats, or with picnic and barbecue classics.
- Meats: Serve this pie at your next barbecue, alongside savory Smoked Ribs, Grilled BBQ Chicken Thighs, Grilled Teriyaki Salmon, or Pork Belly Burnt Ends.
- Salad: Enjoy it with other picnic favorites, like this Tri Color Pasta Salad (VIDEO), Cucumber Tomato Feta Salad, BLT Pasta Salad, or Potato Salad with Baked Salmon.
- Fruit desserts: Pair this dessert with fruity treats, such as Cherry Cobbler, Strawberry Cobbler, Pear Tarts, and Lemon Raspberry Cupcakes.
- Ice cream/Sorbet: Top your perfect peach pie with a scoop of Vanilla Ice Cream (no churn), Easy Ube Ice Cream, or Honeydew Melon Sorbet. Or serve your pie along with some Strawberry Pineapple Fruit Popsicles.
Make This Recipe in Advance
Make ahead: This pie is really easy to prepare ahead of time. You can make the pie crust and store it in the refrigerator until you’re ready to make the filling and assemble the pie. You can also freeze the assembled pie until you’re ready to bake.
Storing: 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.
Freeze: 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.
More Perfectly Delicious Pie Recipes!
Full Recipe Instructions
Perfect Peach Pie
Ingredients
- 5 large peaches
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp lemon juice
- 3 tbsp cornstarch
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/8 tsp cinnamon
- 1 cup water
- 1 recipe homemade pie dough
Instructions
- 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.
- 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.
- Place the first piece inside your 9 inch pie dish and fill it with the peach pie filling.
- 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.
Notes
- Use the best variety of peaches- The best peaches for homemade peach pie are varieties like Sweet Scarlet and Reliance. They have a good balance of sweetness and acidity, which is great for baking.
- Drain the peaches- If you are using canned or frozen peaches in place of the fresh ones, then make sure you thoroughly drain them to avoid a runny filling.
- Brush the top with egg wash- This step will make the crust bake to a golden brown. Just mix an egg with a tablespoon of water or milk.
- Cut the lattice strips evenly- Using a pizza cutter or pastry wheel will keep your lattice strips much more even than cutting them with a knife.
Nutrition
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jace says
wow this looks so good
Dina says
Thank you so much, Jace! I hope you give this recipe a try and love it! 🙂
Michelle REYES Barrera says
If I use canned peaches, what ingredients do I need to skip?
Dina says
Hi Michelle, I haven’t tried this recipe with canned peaches so I cannot give exact measurements but you will need to reduce the amount of sugar since the canned peaches are pretty sweet.