Best Peach Pie Recipe

Introduction

Nothing screams summer quite like the scent of a fresh, homemade peach pie wafting through the kitchen. Juicy, sun-ripened peaches enveloped in a flaky, golden crust—the Best Peach Pie recipe is a showstopper at any gathering. Its simple ingredients allow the fruit’s natural sweetness and tang to shine, making it a favorite dessert for both traditionalists and modern bakers alike.

Why This Peach Pie Reigns Supreme

Peach pie stands out for its luxurious, buttery crust and filling that strikes a flawless balance between sweet and tart. The pie’s rustic charm, vibrant color, and melt-in-your-mouth texture make it not just a treat for the palate but a feast for the eyes as well. With minimal effort and a handful of pantry staples, you can whip up a dessert that’s bound to elicit rave reviews.

Prepping the Peaches with Ease

The secret to the best peach pie lies in the handling of the peaches. Opt for firm-but-ripe fruit for optimal flavor and texture. To cut prep time and ensure uniform slices, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. It makes quick work of slicing, leaving you with perfectly even pieces every time.

Once sliced, toss the peaches with sugar and allow them to macerate—this draws out their juices, intensifying the overall flavor and ensuring a luscious filling.

Mastering the Perfect Pie Crust

A flaky crust is crucial for any great peach pie. Use cold, unsalted butter and ice water to keep your dough tender. For rolling and transferring the dough, line your surface with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet, which prevents sticking and facilitates easy cleanup.

For the lattice top, slice the dough into strips and weave them for a stunning visual effect. This not only looks impressive but also allows steam to escape and the peaches to caramelize beautifully.

Baking and Serving Your Peach Pie

Bake until the crust is deep golden and the peach juices bubble thickly. To transfer your finished pie safely from oven to table, opt for protective gear like the KitchenAid Ribbed Soft Silicone Oven Mitt Set—ideal for handling hot bakeware with confidence.

Let your pie cool for at least two hours before slicing. This helps the filling set, resulting in perfect, neat slices every time.

Tips for Show-Stopping Peach Pie Presentation

Serve each slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For picnics or potlucks, keep slices fresh and travel-ready in Rubbermaid Brilliance Food Storage Containers. The airtight seal ensures your pie stays juicy and delicious wherever you go.

Nutritional Information and Serving Size

This classic peach pie recipe yields about 8 generous slices. Each serving, without ice cream or additional toppings, contains approximately 320–350 calories. It’s a wholesome, fruit-forward dessert to savor and share.

Best Peach Pie Recipe Recap

Showcasing ripe peaches tucked inside buttery pastry, this pie’s harmony of flavors and textures is what makes it a perennial crowd-pleaser. It’s as perfect for a festive summer barbecue as for a cozy family Sunday dinner.

Instructions

1. Prepare the pie crust: In a large bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or pulse briefly in the Ninja BL610 Professional 72 Oz Countertop Blender until the mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing until dough just comes together. Divide in half, shape into disks, wrap, and chill for at least one hour.
2. Prep your peaches: Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick work. In a large bowl, toss peach slices with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Let sit for 15 minutes.
3. Preheat your oven to 425°F. On Reynolds Kitchens Brown Parchment Paper Roll, roll out one dough disk to fit a 9-inch pie pan. Transfer to pan, trim excess, and pour in peach filling.
4. Roll out the second dough disk for the top. Cut into strips for a lattice or keep whole for a classic double crust. Lay over filling, seal and flute edges. If using a whole crust, cut vents in the top.
5. Brush with beaten egg and sprinkle with coarse sugar if desired. Place the pie on a baking sheet lined with parchment paper to catch drips.
6. Bake for 20 minutes, then reduce the temperature to 375°F and bake another 35–45 minutes, until the crust is golden and juices are bubbling.
7. Cool the pie for at least 2 hours before slicing and serving. Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep it fresh.

Cook and Prep Times

Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes (plus chilling and cooling time)