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A freshly baked peach pie with a golden lattice crust sits on a rustic wooden table beside ripe peaches and a vintage pie server, bathed in warm natural light.
Jana Rae

Homemade Peach Pie with Flaky Double Crust

This easy homemade peach pie features a buttery double crust and juicy filling. Prep in 30 mins, bake in 45 mins, and serve warm with ice cream!
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Prep Time 30 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Double Pie Crust
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 cup cold butter cubed
  • 6-8 Tbsp ice water
Peach Filling
  • 1 cup granulated sugar
  • 1 cup water
  • ¼ cup cornstarch
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 large can 29 oz peaches, drained
Optional Toppings
  • 1 egg + 1 Tbsp milk for egg wash
  • Coarse sugar

Method
 

Make the Pie Crust
  1. Whisk flour, salt, and sugar in a bowl.
  2. Cut in cold butter until crumbly.
  3. Add ice water 1 Tbsp at a time until dough forms.
  4. Divide into 2 discs, wrap in plastic, and chill 30 mins.
Prepare Peach Filling
  1. In a saucepan, whisk sugar, water, cornstarch, and lemon juice.
  2. Boil 2-3 mins until thickened.
  3. Remove from heat, stir in vanilla & peaches, and cool.
Assemble & Bake
  1. Preheat oven to 375°F (190°C).
  2. Roll out 1 crust into a 9-inch pie dish.
  3. Add cooled peach filling.
  4. Top with second crust (full or lattice).
  5. (Optional) Brush with egg wash + sugar for shine.
  6. Bake 40-45 mins until golden.
  7. 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.