Nothing says summer quite like a warm, homemade Peach Pie. With its golden, flaky crust and juicy peach filling, this timeless dessert captures the flavor of the season in every bite. Sweet, tender peaches bake down into a luscious filling that bubbles up beneath the crust, creating a pie that’s both rustic and elegant.
This recipe is perfect for using fresh peaches at their peak, but frozen or canned can work too, making peach pie a treat you can enjoy year-round. Serve it warm with whipped cream or a scoop of vanilla ice cream for that nostalgic, farmhouse finish. Whether you’re baking for a family gathering, a summer picnic, or just to celebrate peach season, this pie is as cozy and comforting as it gets.
About the Crust
Peach pie deserves a crust that’s as flaky and buttery as its filling is juicy. While you can use a store-bought crust, nothing compares to homemade.
For best results, I always recommend my Buttery Flaky Pie Crust Recipe. It’s easy, budget-friendly, and bakes golden brown with just the right crunch to balance the tender peaches.
Why You’ll Love This Recipe
It’s juicy, buttery, and filled with sunshine — the perfect way to enjoy peaches.
Peach Pie Traditions
Peach pie has been a farmhouse staple for generations, especially in Southern kitchens where peaches grow abundantly.
Variations
- Crumble-Topped Peach Pie: Replace top crust with a streusel topping.
- Peach & Berry Pie: Add blueberries or raspberries for a summer blend.
- Spiced Peach Pie: Increase cinnamon, nutmeg, or add ginger for a warm fall twist.
Substitutions
- Cornstarch: Use flour or tapioca starch as a thickener.
- Sugar: Replace with honey or brown sugar for deeper flavor.
- Pie Crust: Store-bought works in a pinch, but homemade tastes best.
Serving Suggestions
Serve warm with ice cream, or chilled with a dollop of whipped cream for a refreshing finish.
FAQs
Q: Can I use canned peaches?
A: Yes, just drain them well and reduce the sugar slightly since canned peaches are sweeter.
Q: Why is my peach pie runny?
A: Be sure to use enough cornstarch (or flour) and let the pie cool fully to set.
Q: Can I freeze peach pie?
A: Yes, freeze baked or unbaked pies up to 3 months. Bake from frozen or thaw overnight in the fridge.
Q: Do I need to peel the peaches?
A: Peeling gives a smoother texture, but leaving skins on adds rustic charm (and color).
Homemade Peach Pie
Ingredients
Method
- Set oven to 400°F (200°C).
- Roll out one crust into a 9-inch pie plate.
- In a large bowl, toss peaches with sugar, cornstarch, lemon juice, and spices.
- Pour filling into crust and dot with butter.
- Roll out second crust and place on top (or cut strips for a lattice). Seal edges.
- Brush with beaten egg for shine.
- Bake at 400°F for 20 minutes. Lower to 350°F (175°C) and bake another 30–35 minutes, until filling is bubbly and crust golden.
- Cool at least 2 hours before slicing to allow filling to set. Serve with whipped cream or ice cream.
Notes
Recipe Notes
- Fresh peaches give the best flavor, but frozen or canned can work in off-season.
- Adjust sugar based on the sweetness of your peaches.
- Letting the pie cool fully prevents runny slices.
