Homemade Peach Pie – A Summer Classic

Few desserts capture the essence of summer quite like a slice of homemade peach pie. The golden crust, flakey and buttery, cradles a filling of ripe peaches that burst with sweet, fragrant juice in every bite. It’s the kind of dessert that makes you slow down, savor the moment, and maybe even go back for seconds.

Peach pie has long been a staple at picnics, family gatherings, and Sunday dinners. It’s comforting, nostalgic, and surprisingly simple to make with a bit of patience and a few good techniques. The magic lies in the balance: a tender crust that holds its shape, fruit that’s sweet but not cloying, and just enough thickener to create a luscious filling without turning gummy.

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of coffee, this peach pie is the perfect way to celebrate the season — and it works just as well with frozen peaches when fresh ones aren’t available.

Why You’ll Love This Recipe

• Bursting with fresh fruit flavor – nothing artificial, just ripe peaches and a touch of sugar.
• Perfectly balanced sweetness – adaptable to your peaches’ natural sugar level.
• Flaky, golden crust – classic double-crust pie for maximum comfort factor.
• Seasonal flexibility – use fresh peaches in summer or frozen ones year-round.
• Make-ahead friendly – assemble in advance and bake when needed.

Ingredients Breakdown

Yield: 1 standard 9-inch pie (about 8 servings)

Pie Crust

• 1 recipe double pie crust (homemade or store-bought; see “Perfect Pie Crust” for reference)

Peach Filling

• 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups)
• ½ cup sugar (adjust depending on peach sweetness)
• 1–2 teaspoons lemon juice (brightens flavor)
• ½ teaspoon cinnamon, optional (adds warmth)
• 1 pinch kosher salt
• 4 tablespoons cornstarch (thickener)

Egg Wash

• 1 large egg
• 1 tablespoon milk

For Garnish

• Sanding sugar or any coarse sugar (adds crunch and sparkle)

Tools & Equipment Needed

• Large mixing bowl
• Rolling pin
• 9-inch pie plate
• Pastry brush (for egg wash)
• Sharp paring knife (for peeling peaches)
• Measuring cups and spoons
• Wire rack (for cooling)

Step-by-Step Instructions

1. Prepare the Pie Dough
   • If making from scratch, prepare the dough according to your preferred recipe. Divide into two equal disks, wrap in plastic wrap, and chill for at least 1 hour. This ensures the gluten relaxes and the butter stays cold.
2. Roll Out the Bottom Crust
   • On a lightly floured surface, roll one disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over the edges. Refrigerate while preparing the filling.
3. Make the Peach Filling
   • In a large bowl, combine peaches, sugar, lemon juice, cinnamon (if using), salt, and cornstarch. Toss gently to coat. Adjust sugar and lemon juice depending on the sweetness and tartness of your peaches.
4. Fill the Pie
   • Spread the peach mixture evenly into the chilled bottom crust.
5. Roll Out the Top Crust
   • Roll the second dough disk into a 12-inch circle. Place over the filling. Trim excess dough, leaving about 1 inch overhang. Fold under and crimp the edges for a decorative finish.
6. Optional Lattice Top
   • For a lattice design, cut the rolled dough into strips and weave them over the filling before crimping.
7. Chill the Pie
   • Place the assembled pie in the refrigerator for at least 30 minutes. This helps the crust hold its shape during baking.
8. Preheat & Bake
   • Preheat oven to 400°F (200°C).
   • Beat egg with milk for egg wash. Brush over the top crust and sprinkle with coarse sugar.
   • Bake for about 1 hour, or until crust is golden and filling is bubbling.
9. Cool & Serve
   • Transfer to a wire rack and cool for at least 2 hours before slicing. This allows the filling to set.

Tips & Variations

• Juicy Fruit Control: If your peaches are especially juicy, drain off some liquid before adding to the filling to prevent sogginess.
• Spice It Up: Add a pinch of nutmeg or ginger for a spiced peach pie.
• Crumb Topping: Swap the top crust for a streusel topping for a peach crumble pie variation.
• Boozy Boost: Stir 1 tablespoon of bourbon or brandy into the filling for a depth of flavor.
• Mini Pies: Use the same recipe to make hand pies or mini tarts for individual servings.

Flavor Profile & Pairings

This peach pie is a balance of bright, sweet, and buttery. The peaches deliver a natural sweetness and slight acidity, enhanced by lemon juice. Cinnamon (if used) adds a gentle warmth that pairs beautifully with the rich, flaky crust.

Best Pairings:

• With ice cream: Vanilla bean, honey lavender, or cinnamon ice cream.
• With whipped cream: Lightly sweetened whipped cream or mascarpone cream.
• Beverages: A cup of hot coffee, sweet tea, or dessert wine like Moscato.

Nutritional Overview (per slice)

• Calories: 320
• Protein: 4 g
• Carbohydrates: 52 g
• Sugar: 25 g
• Fat: 12 g (Saturated fat: 4.5 g)
• Fiber: 3 g
• Sodium: 200 mg

Make-Ahead & Meal Prep Tips

• Pie Dough: Can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months.
• Assemble & Chill: Assemble the whole pie and refrigerate for up to 24 hours before baking.
• Freezing: Freeze unbaked pies; bake from frozen, adding 10–15 extra minutes.

FAQs

Q: Can I use canned peaches?
A: You can, but drain them well and reduce sugar since canned peaches are sweeter.

Q: How do I prevent a soggy crust?
A: Chill the assembled pie before baking, and bake at a high temperature initially to set the crust.

Q: Can I make this gluten-free?
A: Yes — substitute your favorite gluten-free pie crust recipe.

Q: What’s the best thickener for peach pie?
A: Cornstarch works best here, but you can also use tapioca starch for a clear, glossy filling.

Cooking Timeline at a Glance

Step	Time
Make pie dough	15 min active + 1 hr chill
Prepare filling	10 min
Assemble pie	10 min
Chill assembled pie	30 min
Bake	1 hr
Cool before serving	2 hrs

Serving Suggestions

• Serve warm with melting vanilla ice cream for a classic summer dessert.
• Pair with iced coffee or sweet tea for an afternoon treat.
• Slice and serve at room temperature for potlucks and picnics — no ice cream needed.

Recipe Variations

• Peach & Berry Pie: Add blueberries, raspberries, or blackberries to the filling.
• Peach Galette: Skip the pie plate and make a rustic free-form tart.
• Peach Slab Pie: Bake in a rectangular pan for easy slicing at parties.

Ingredient Spotlight: Peaches

Peaches are the star of this dessert, so choosing the right ones matters.

• Selecting: Look for fruit that is fragrant and slightly soft to the touch but not mushy.
• Peeling: Blanch peaches in boiling water for 30 seconds, then transfer to ice water for easy skin removal.
• Frozen Peaches: A great option when fresh peaches are out of season; thaw and drain before using.

Pro Cooking Tips

• Always chill the dough before rolling to keep butter solid for a flaky crust.
• Vent the top crust with slits or lattice to allow steam to escape.
• Place a baking sheet under the pie to catch drips and prevent oven mess.

Storage & Freezing Guide

• Room Temperature: Store for up to 2 days loosely covered.
• Refrigerator: Keeps up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Notes
320	4 g	52 g	12 g	3 g	Vegetarian

Conclusion

Homemade peach pie is a timeless dessert that brings together everything we love about summer baking — vibrant fruit, a buttery crust, and the sweet aroma that fills the kitchen as it bakes. With this recipe, you can create a pie that’s both beautiful and delicious, whether you’re using fresh orchard peaches in July or frozen fruit in the middle of winter.

The combination of juicy peaches, a touch of lemon, and a perfectly golden crust makes for a dessert that’s worthy of any occasion. It’s easy to adapt, simple to prepare ahead, and always a crowd-pleaser. Once you’ve made this pie, you might find yourself looking for any excuse to bake another — because few things are as satisfying as slicing into a homemade peach pie and sharing it with the people you love.

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