Few desserts capture the essence of summer like a homemade peach pie. Juicy, golden peaches nestled in a flaky, buttery crust and baked to bubbling perfection—this dessert is the very definition of comfort and elegance. Whether you’re baking for a family gathering or simply treating yourself, this is the best peach pie recipe ever—a tried-and-true masterpiece that’s as irresistible as it is beautiful.
Why This Peach Pie is Truly the Best
We’ve tested dozens of recipes, adjusted every element, and crafted the perfect ratio of fruit to crust, sugar to spice. What makes this peach pie recipe stand out?
- Fresh, ripe peaches for maximum flavor
- A homemade crust that’s flaky and golden
- A perfect blend of spices that enhance without overpowering
- A foolproof method that yields consistent results every time
Ingredients for the Ultimate Peach Pie
For the Filling:
- 6–7 ripe peaches, peeled, pitted, and sliced (about 6 cups)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup cornstarch (for thickening)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
For the Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
For Assembly:
- 1 egg yolk, beaten with 1 tablespoon milk (for egg wash)
- Optional: coarse sugar for sprinkling on crust
Step-by-Step: How to Make the Best Peach Pie
1. Prepare the Pie Crust
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing just until the dough begins to come together.
Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
2. Make the Peach Filling
While the dough chills, prepare the filling. Combine sliced peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt in a large bowl. Gently toss until the peaches are well coated. Let sit for 15–20 minutes to allow juices to develop.
3. Assemble the Pie
Preheat the oven to 425°F (220°C).
Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Press the crust into the pan and trim any overhang. Pour in the peach filling, spreading evenly.
Roll out the second dough disc and create a lattice top or cover with a full crust. If using a full top crust, be sure to cut slits for ventilation.
Crimp the edges to seal, then brush the crust with egg wash and sprinkle with coarse sugar, if desired.
4. Bake the Pie to Golden Perfection
Place the pie on a baking sheet to catch any drips. Bake at 425°F for 20 minutes, then reduce the oven to 375°F (190°C) and bake for an additional 30–35 minutes, until the crust is golden and the filling is bubbling.
If the edges brown too quickly, cover them with foil or a pie shield.
5. Cool Before Serving
Let the pie cool at room temperature for at least 4 hours. This allows the filling to set for perfect slices. Serve warm or chilled, with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Peach Pie Success
Choose the Right Peaches
For the most flavorful pie, use freestone peaches—they’re easy to pit and slice. Look for fruit that is firm yet fragrant, with a golden blush.
Peeling Made Easy
To peel peaches quickly, score an “X” at the bottom, blanch in boiling water for 30 seconds, then transfer to ice water. The skin will slip right off.
Prevent a Soggy Bottom
Sprinkle a thin layer of almond flour or crushed graham crackers on the bottom crust before adding the filling. This helps absorb excess juice.
Perfect Lattice Crust
To make a show-stopping lattice, cut dough into even strips and weave them over the pie. Use a ruler for precision and chill the strips before handling.
Make-Ahead and Storage Instructions
- Crust can be made 3 days ahead and refrigerated, or frozen for up to 2 months.
- Filling can be prepared a few hours ahead, but drain excess liquid before assembling.
- Baked pie keeps at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freeze slices by wrapping in foil and placing in freezer bags for up to 3 months. Reheat in the oven to maintain crispness.
Peach Pie Variations to Try
Peach-Blueberry Pie
Add 1 cup of fresh blueberries to the filling for a burst of color and flavor.
Southern-Style Peach Pie
Swap cornstarch for flour and add a pinch of ground ginger and a splash of bourbon-free vanilla extract.
Crumb-Topped Peach Pie
Skip the top crust and sprinkle with a streusel topping made from flour, butter, and brown sugar for a buttery crunch.
Serving Suggestions
- Classic: Warm slice + vanilla ice cream
- Elegant: Topped with whipped mascarpone cream and honey drizzle
- Rustic: Served chilled with hot coffee or sweet iced tea
Conclusion: A Timeless Classic Done Right
There’s a reason peach pie has been cherished for generations—it’s simple, nostalgic, and delicious. With our detailed, tested method and a touch of modern technique, you’re guaranteed to bake the best peach pie ever—each and every time.
So grab those peaches, roll that dough, and let your kitchen fill with the sweet aroma of summer.
