Homemade Peach Pie

Prep Time: 30 minutes

Chill Time: 30 minutes

Bake Time: 55–60 minutes

Total Time: About 2 hours

Servings: 8 slices

Ingredients

For the Pie Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water

For the Peach Filling

• 6 cups fresh peaches, peeled and sliced (about 7–8 medium peaches)
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash

• 1 egg
• 1 tablespoon milk

Optional Toppings

• Coarse sugar for sprinkling
• Vanilla ice cream
• Fresh whipped cream

Instructions

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the flour, salt, and sugar. Cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.

Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Peach Filling

Peel and slice the peaches into even wedges. Place them in a large mixing bowl.

Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently stir until every peach slice is evenly coated. Allow the mixture to rest for about 10 minutes so the fruit releases some of its juices.

Step 3: Roll Out the Dough

Preheat the oven to 425°F (220°C).

Lightly flour your work surface and roll out one chilled dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Pour the peach filling into the prepared crust, spreading it evenly. Dot the top with small pieces of butter.

Step 4: Add the Top Crust

Roll out the second dough disk and place it over the filling. Trim any excess dough, leaving about an inch around the edges. Fold the edges under and crimp them decoratively with your fingers or a fork.

Cut several small slits in the top crust to allow steam to escape during baking.

Alternatively, create a lattice crust for a traditional bakery-style appearance.

Step 5: Apply the Egg Wash

Whisk together the egg and milk until smooth. Brush the mixture evenly over the top crust. Sprinkle with coarse sugar if desired for extra sparkle and crunch.

Step 6: Bake the Pie

Bake the pie at 425°F (220°C) for 20 minutes.

Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.

If the edges brown too quickly, loosely cover them with aluminum foil during the final 20 minutes of baking.

Step 7: Cool Before Serving

Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 3 hours before slicing. This cooling time helps the filling set properly and prevents it from running.

Serve warm or at room temperature with vanilla ice cream or whipped cream.

Tips for the Best Homemade Peach Pie

• Choose ripe but firm peaches for the best texture.
• Chill the dough thoroughly before rolling it out.
• Avoid overworking the pastry to keep it tender and flaky.
• Let the pie cool completely before slicing for clean servings.
• Place a baking sheet beneath the pie to catch any bubbling juices.
• Fresh lemon juice enhances the natural sweetness of the peaches.
• A lattice crust allows steam to escape and showcases the colorful filling beautifully.

Variations

Crumble Peach Pie

Replace the top crust with a buttery oat crumble made from flour, oats, brown sugar, butter, and cinnamon.

Peach Blueberry Pie

Add one cup of fresh blueberries to the peach filling for extra flavor and color.

Peach Raspberry Pie

Mix in fresh raspberries for a slightly tart contrast to the sweet peaches.

Spiced Peach Pie

Increase the cinnamon slightly and add a pinch of ground ginger and cloves for a warm autumn-inspired dessert.

Bourbon Peach Pie

Add one tablespoon of bourbon to the filling for a rich, sophisticated flavor.

Storage

Store leftover pie loosely covered at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days.

To freeze, wrap the completely cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm individual slices in the microwave for 20–30 seconds, or reheat the entire pie in a 325°F (163°C) oven for about 15 minutes until heated through.

Serving Suggestions

Homemade Peach Pie pairs wonderfully with:

• Vanilla bean ice cream
• Cinnamon ice cream
• Fresh whipped cream
• Caramel sauce
• Hot coffee
• Sweet iced tea
• Fresh peach slices
• Candied pecans

Why You’ll Love This Recipe

• Filled with sweet, juicy peaches
• Buttery, flaky homemade crust
• Perfect balance of sweetness and spice
• Great for holidays and family gatherings
• Easy to make ahead
• Beautiful golden finish
• Delicious served warm or cold
• Freezer-friendly
• Classic comfort dessert
• Always a crowd favorite

Estimated Nutrition (Per Serving)

• Calories: 420
• Protein: 5g
• Carbohydrates: 59g
• Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 230mg
• Fiber: 3g
• Sugar: 30g
• Potassium: 240mg
• Vitamin A: 8% Daily Value
• Vitamin C: 12% Daily Value
• Calcium: 2% Daily Value
• Iron: 10% Daily Value