Few desserts say “summer” like a juicy, golden peach pie with a flaky, buttery crust. This recipe delivers perfection with three ways to make it: classic, gluten-free, and vegan! Whether you’re using fresh peaches or canned, this pie is a crowd-pleaser with minimal prep time and maximum flavor.
Why You’ll Love This Recipe
✅ Flaky, tender crust (no soggy bottoms!)
✅ Sweet-tart peach filling that holds its shape
✅ Dietary-friendly (GF/vegan options included)
✅ Perfect for holidays, BBQs, or weeknight treats
Ingredients & Cost Breakdown
(Scroll down for dietary swaps!)
🍑 For the Double Pie Crust
- 2 ½ cups all-purpose flour ($0.50) – or GF 1:1 flour
- 1 cup cold butter, cubed ($2.00) – or vegan butter
- 1 Tbsp sugar ($0.05) – or coconut sugar
- 1 tsp salt ($0.02)
- 6-8 Tbsp ice water ($0.00)
🥧 For the Peach Filling
- 1 large can (29 oz) peaches, drained ($2.50) – or 4 cups fresh
- 1 cup granulated sugar ($0.50) – adjust to taste
- ¼ cup cornstarch ($0.20) – or arrowroot powder
- 1 Tbsp lemon juice ($0.10) – balances sweetness
- 1 tsp vanilla extract ($0.30)
Total Cost: ~$8-$12 (cheaper than bakery pie!)
Step-by-Step Instructions
1. Make the Pie Crust
- Cut butter into flour until pea-sized crumbs form.
- Add ice water 1 Tbsp at a time until dough holds together.
- Chill 30 mins (critical for flakiness!).
2. Prep the Filling
- Whisk sugar, water, cornstarch, and lemon juice in a saucepan.
- Boil 2-3 mins until thick like pudding.
- Stir in peaches and vanilla, then cool.
3. Assemble & Bake
- Roll out crusts to 9-inch circles.
- Fill bottom crust with peach mixture.
- Top with lattice or full crust, venting steam.
- Bake at 375°F until golden (40-45 mins).
- Cool 2+ hours (patience prevents a runny pie!).
Dietary Variations
🌾 Gluten-Free Peach Pie
- Swap: Use GF flour blend + ½ tsp xanthan gum.
- Pro Tip: Roll dough between parchment paper to prevent sticking.
🌱 Vegan Peach Pie
- Swap: Vegan butter + coconut oil for crust.
- Egg Wash Alternative: Brush with almond milk + maple syrup.
🍯 Sugar-Free Option
- Replace sugar with ½ cup erythritol + ½ tsp stevia.
Serving Suggestions
- Warm à la mode: Vanilla ice cream melting over slices.
- Fancy twist: Drizzle with bourbon caramel sauce.
- Breakfast-worthy: Pair with Greek yogurt.
Pro Tips for Success
🔹 Use cold ingredients – Warm butter = tough crust.
🔹 Drain peaches well – Excess liquid causes sogginess.
🔹 Blind bake the bottom crust (10 mins) for extra crispness.
🔹 Freeze unbaked pie for future baking (up to 3 months).
FAQ Section
Can I use fresh peaches?
Yes! Swap canned for 4 cups peeled/sliced fresh peaches. Adjust sugar to taste.
How do I store leftovers?
Room temp: 2 days | Fridge: 5 days (reheat in oven for crispness).
Why is my pie runny?
- Filling wasn’t cooled before baking.
- Cornstarch wasn’t fully activated (boil 3 full mins!).
Homemade Peach Pie with Flaky Double Crust
Ingredients
Method
- Whisk flour, salt, and sugar in a bowl.
- Cut in cold butter until crumbly.
- Add ice water 1 Tbsp at a time until dough forms.
- Divide into 2 discs, wrap in plastic, and chill 30 mins.
- In a saucepan, whisk sugar, water, cornstarch, and lemon juice.
- Boil 2-3 mins until thickened.
- Remove from heat, stir in vanilla & peaches, and cool.
- Preheat oven to 375°F (190°C).
- Roll out 1 crust into a 9-inch pie dish.
- Add cooled peach filling.
- Top with second crust (full or lattice).
- (Optional) Brush with egg wash + sugar for shine.
- Bake 40-45 mins until golden.
- Cool 2+ hours before slicing.
Notes
Serving Suggestions
🍦 Classic: Warm with vanilla ice cream☕ Elegant: Drizzled with caramel & whipped cream
🍵 Simple: Dusted with powdered sugar
Recipe Notes & Tips
✅ For a flakier crust: Freeze butter before cutting in.✅ Prevent soggy crust: Brush bottom crust with egg wash before filling.
✅ Save time: Use store-bought crust (but homemade tastes better!).
✅ Storage: Keep at room temp for 2 days or refrigerate for 5 days.
Final Thoughts
This peach pie recipe is a timeless winner, with options for every diet. The juicy filling and flaky crust will have everyone begging for seconds!
Hungry for more? Try my Strawberry Rhubarb Pie next!
🍴 Want to bake this too?
I’ve added everything I use — mixing bowls, pans, and even my apron — inside my Amazon shop here »
