Best Peach Pie Recipe

Introduction

Nothing celebrates ripe, juicy summer peaches quite like a homemade peach pie. This pie is all about the fruit—tender, sweet, and brimming with classic flavor, tucked into a flaky, buttery golden crust. Whether you’re picnicking, hosting a family barbecue, or impressing guests at home, it’s the ultimate summer dessert guaranteed to earn rave reviews.

Why This Peach Pie Recipe Stands Out

What makes this the best peach pie recipe is the focus on simplicity and freshness. The peaches are left to shine with just a touch of sugar, lemon, and spice. The filling is thickened just enough to slice beautifully but stays juicy and memorable. Paired with a crisp and flaky homemade crust, every bite delivers a perfect balance of sweet, tart, and buttery richness.

Choosing and Prepping Peaches

For the best results, use perfectly ripe, freestone peaches that are fragrant and slightly soft to the touch. To streamline your prep and ensure uniform slices, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes fast work of pitting and slicing your peaches evenly—essential for even baking.

Blanching and peeling peaches is optional, but doing so yields a pie with a smoother filling. Simply score the bottoms, blanch in boiling water for 30 seconds, and slip off the skins.

Crafting the Flaky Pie Crust

A key secret to the ultimate peach pie is a homemade crust. Use cold butter and ice water, working quickly to keep everything chilled. Rolling your dough between two sheets of Reynolds Kitchens Brown Parchment Paper Roll prevents sticking and ensures an even, thin layer.

If you’re pressed for time, a good quality store-bought crust will work, but nothing quite compares to homemade for that classic tender bite.

Peach Pie Filling Essentials

Gently toss your sliced peaches with sugar, cornstarch (for thickening), fresh lemon juice, cinnamon, and a pinch of salt. Let the fruit rest for 10–15 minutes to draw out juices and blend flavors.

If you want a totally smooth filling, pulse the fruit lightly in the Ninja BL610 Professional 72 Oz Countertop Blender before mixing—but for most peach pie fans, chunky is best.

Baking and Cooling

After assembly, bake your pie until the crust is golden and the fruit is bubbling. An oven mitt, like the KitchenAid Ribbed Soft Silicone Oven Mitt Set, provides protection and grip for safe handling when transferring your masterpiece out of the oven.

Proper cooling is key—the filling needs at least 2–3 hours to set up before slicing.

Serving Suggestions

Serve a wedge of pie slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream. For outdoor events, keep leftovers fresh in an airtight container, such as the Rubbermaid Brilliance Food Storage Containers.

This peach pie holds beautifully, making it a favorite for potlucks, picnics, and backyard celebrations.

Nutritional Information and Serving Size

This recipe yields 8 generous slices. Each serving: approximately 330–370 calories, depending on the amount of sugar and whether ice cream is added. It’s a splendid, homemade treat you’ll want to repeat during peach season!

Best Peach Pie Recipe (Recap)

This peach pie delivers everything you want in a summer dessert—bright, fresh fruit, a crisp crust, and that unmistakable homespun flavor. It’s a surefire favorite, whether you serve it at a family gathering or savor it on your own porch.

Instructions

1. Prepare the dough: Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in ice water one tablespoon at a time, just until dough comes together. Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour.
2. Preheat your oven to 425°F. Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
3. Slice peaches using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even, professional-looking slices.
4. In a large bowl, gently toss peaches with sugar, cornstarch, lemon juice, cinnamon, and salt. Set aside for 10–15 minutes.
5. Roll out one dough disc on parchment paper into a 12-inch circle. Fit into a 9-inch pie pan, trimming excess.
6. Pour peach filling into crust. Dot with 1 tablespoon butter. Roll out second dough disc; lay over filling, trim, and crimp edges to seal. Cut steam vents or create a lattice top.
7. Mix egg and milk for egg wash. Brush over pie crust for a glossy finish.
8. Bake for 20 minutes. Lower oven temp to 375°F, cover edges with foil if browning too quickly, and bake 30–35 more minutes until filling bubbles and crust is golden.
9. Cool pie on a wire rack for at least 2 hours before slicing.

Cook and Prep Times

Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 3 hours (including chilling and cooling)

Enjoy this outstanding peach pie—it’s as beautiful as it is delicious!