Best Peach Pie Recipes to Satisfy Your Sweet Tooth

There’s nothing quite like the sweet, juicy flavor of summer captured in homemade peach pie recipes. Whether you love a classic buttery crust or a rustic crumble topping, these irresistible pies are the perfect way to savor the season. Ready to discover your new favorite? Keep reading—you won’t want to miss these mouthwatering variations!

Ingredients

• 2 pie crusts for top and bottom
• 6 to 7 fresh ripe peaches peeled and sliced
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 cup granulated sugar
• 1 egg beaten for egg wash
• 1 tablespoon coarse sugar for topping

Equipment

• 9-inch pie pan
• Mixing bowls
• Rolling pin
• Cooling rack
• Pastry brush
• Sharp knife

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Go ahead and place a baking sheet on the center rack to catch any juicy drips that bubble over.
2. Step 2: In a large mixing bowl, combine the sliced peaches with the sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Gently toss everything together until the peaches are evenly coated. Let this mixture sit for 10 minutes. This rest time draws out the juices for a beautifully thick filling.
3. Step 3: Roll out your bottom crust and ease it into the pie pan. Let the edges hang over slightly. I like to gently press the dough into the pan to avoid air pockets.
4. Step 4: Pour the peach filling into the pie crust, being careful not to add too much liquid that may have pooled. Spread the fruit evenly and dot with a tiny bit of butter if you’d like a silkier filling.
5. Step 5: Roll out the second crust and either lay it over whole or cut it into strips to create a lattice pattern. If using a solid crust, remember to cut a few vents in the top so steam can escape while baking.
6. Step 6: Trim any excess dough and crimp the edges to seal. I like to use the back of a fork or just pinch with my fingers to create a rustic look.
7. Step 7: Brush the top crust with the beaten egg and sprinkle generously with coarse sugar. This gives your pie a beautiful golden shimmer and gentle crunch.
8. Step 8: Bake for 20 minutes at 400 degrees Fahrenheit, then reduce the oven temp to 375 and bake for 35 to 40 minutes more. Watch for the crust to turn golden and the filling to bubble—it means the cornstarch is doing its job.
9. Step 9: Remove the pie from the oven and let it cool on a rack for at least 4 hours. This is truly the hardest part, but it ensures you get clean slices without a soupy filling.

Nutrition per serving

Recipe Notes

Use fresh peaches during their peak for the richest flavor, but frozen or canned options can be used with care. If using canned, drain thoroughly and pat dry. Let the pie cool fully before slicing for the cleanest results.

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Peach Pie

This classic homemade peach pie features a flaky golden double crust embracing sweet, juicy peaches enhanced with cinnamon and lemon juice. The ultimate nostalgic summer dessert, best enjoyed slightly warm with a scoop of vanilla ice cream or fresh whipped cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

  

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• 2 pie crusts for top and bottom
• 6 to 7 fresh ripe peaches peeled and sliced
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 cup granulated sugar
• 1 egg beaten (for egg wash)
• 1 tablespoon coarse sugar for topping

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Toss gently to coat and set aside for 10 minutes to let the juices release.
• Roll out the bottom pie crust and gently place it into a 9-inch pie pan. Trim the edges so there is a 1-inch overhang.
• Pour the peach filling into the crust and spread it evenly.
• Roll out the top pie crust and place it over the filling. You can opt for a solid top crust with vents or a lattice pattern. Trim and crimp the edges to seal.
• Brush the top crust with beaten egg and sprinkle with coarse sugar for a glistening finish.
• Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F. Then reduce the temperature to 375°F and bake for an additional 35 to 40 minutes until the crust is golden and the filling is bubbling.
• Let the pie cool on a rack for at least 4 hours before slicing to allow the filling to fully set.

Nutrition

Calories: 380kcalCarbohydrates: 56gProtein: 3gFat: 16gSodium: 160mgFiber: 3gSugar: 31g

Keyword peach pie, homemade pie, summer desserts, American, peach dessert

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