Delicious Homemade Peach Pie Recipe – How to Make the Perfect Peach Pie

There’s nothing quite as comforting and nostalgic as a warm slice of peach pie, fresh from the oven and bursting with juicy, sun-ripened flavor. Whether you grew up savoring its golden crust at summer gatherings or you’re discovering it for the first time, this timeless dessert promises a delicious journey you won’t want to miss. Ready to uncover the secrets behind the perfect peach pie? Keep reading!

Description

There is something undeniably nostalgic about a slice of homemade peach pie. The golden flaky crust cradling sun-ripened peach slices, kissed with cinnamon and nutmeg, evokes warm summer days and gatherings with family on a shady porch. Each bite is a tender balance of buttery pastry and juicy fruit filling that practically melts in your mouth. It is summer distilled into dessert form.

Baking a peach pie fills the kitchen with the irresistible aroma of bubbling fruit and caramelizing sugar, creating memories you will want to relive again and again. Whether you are slicing into one fresh from the oven or sneaking a chilled slice the next morning, this peach pie delivers a sweet comfort that feels like a warm hug from home.

Why You’ll Love This Recipe

This peach pie recipe is a perfect blend of old-fashioned flavor and modern ease. With a simple list of ingredients and the option to use either fresh or frozen peaches, you can enjoy this pie any time of the year. It highlights the natural sweetness of the peaches without being overly sugary and balances the texture with a buttery, flaky double crust.

Whether you are a seasoned baker or a kitchen newbie, this recipe is forgiving and flexible. Add a scoop of vanilla ice cream for a classic American finish or enjoy it plain for a lighter treat. It is an ideal dessert for barbecues, Fourth of July picnics, or cozy evenings in.

Ingredients

• 2 pie crusts homemade or store-bought
• 6 cups sliced peeled ripe peaches
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• 1 quarter cup brown sugar
• 1 quarter cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 quarter teaspoon ground nutmeg
• 1 eighth teaspoon salt
• 1 tablespoon unsalted butter cut into small pieces
• 1 tablespoon milk for brushing
• 1 tablespoon coarse sugar for topping

Equipment

• Mixing bowls
• Measuring cups
• Measuring spoons
• 9-inch pie dish
• Rolling pin
• Pastry brush
• Knife
• Baking sheet
• Aluminum foil

Instructions

1. Step 1: Preheat your oven to 425°F. Place a baking sheet on the lower oven rack to catch any bubbling overflow.
2. Step 2: Roll out one of the pie crusts and fit it into a 9-inch pie dish. Leave the edges to overhang slightly so you have room to crimp later.
3. Step 3: In a large bowl, gently toss the peeled peach slices with lemon juice. This helps preserve the bright fruit flavor and prevents browning.
4. Step 4: Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt to the peaches. Stir gently but thoroughly so every slice is coated.
5. Step 5: Pour the peach mixture evenly into the prepared crust. Dot the top with the butter pieces. These will melt into the filling for extra richness.
6. Step 6: Roll out the second pie crust and place it over the filling. You can make a classic lattice or lay the crust flat, just be sure to cut slits for steam to escape. Seal the edges with your fingers or a fork.
7. Step 7: Brush the top of the crust with milk and sprinkle generously with coarse sugar for that crunchy golden top.
8. Step 8: Wrap strips of foil around the outer crust to protect it from over-baking. This trick keeps your pie perfectly golden without burnt edges.
9. Step 9: Bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F and bake for an additional 35 to 40 minutes. The crust should be golden and the filling thick and bubbly.
10. Step 10: Cool on a wire rack for at least 2 hours. This resting time helps the filling firm up and makes slicing much cleaner.

Nutrition per serving

Serving and Storage Tips

Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve it warm with vanilla ice cream or chilled straight from the fridge. Store any leftovers tightly covered in the refrigerator for up to 4 days. To reheat a slice, place it in the microwave for 30 seconds or warm it in a 300°F oven for about 10 minutes.

Peach pie also freezes well. Wrap the fully cooled pie in plastic wrap and then aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight and reheat as needed. You can also prepare the pie a day in advance and keep it covered at room temperature.

For extra flavor, try adding a splash of vanilla extract to the peach filling or a pinch of ground ginger. If your peaches are extra juicy, sprinkle a little extra flour or even a teaspoon of quick oats at the base to help soak up the juices.

FAQ

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Peach Pie

Homemade peach pie with a golden flaky crust and juicy, cinnamon-spiced peach filling. This classic American dessert evokes nostalgia and summer comfort at every bite.

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 340 kcal

Ingredients

  

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• 2 pie crusts homemade or store-bought
• 6 cups sliced peeled ripe peaches
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter cut into small pieces
• 1 tablespoon milk for brushing
• 1 tablespoon coarse sugar for topping

Instructions

 

• Preheat your oven to 425°F. Place a baking sheet on the lower rack to catch any drips.
• Roll out the bottom pie crust and fit it into a 9-inch pie dish. Allow the edges to hang slightly over the side.
• In a large mixing bowl, toss the sliced peaches with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated.
• Pour the peach filling into the prepared pie crust. Dot the top with small pieces of butter.
• Roll out the second pie crust and place it over the filling. You can lay it flat or cut it into strips to form a lattice top. Trim and crimp the edges to seal.
• Brush the top crust with milk and sprinkle with coarse sugar.
• Cover the edges of the pie with foil to prevent over-browning.
• Bake in the preheated oven for 20 minutes. Then reduce the temperature to 375°F and continue baking for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
• Cool the pie on a wire rack for at least 2 hours before serving.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 3gFat: 15gSodium: 160mgFiber: 3gSugar: 29g

Keyword peach pie, summer dessert, American pie, fresh peach pie

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