The Perfect Peach Pie Recipe

There’s nothing that says summer bliss quite like The Perfect Peach Pie. Imagine biting into a crisp, golden crust that gives way to a luscious filling of juicy, sun-ripened peaches—just the right balance of sweet and tart, all kissed with a whisper of cinnamon and brown sugar. Whether you’re celebrating the bounty of peach season or crafting a classic dessert for family gatherings, this pie captures the simple joy of baking and sharing homemade goodness with people you love.

Ingredients You’ll Need

The beauty of The Perfect Peach Pie is in its simplicity—each ingredient has a specific role, ensuring the flavor of fresh peaches shines through. Here’s what you’ll need, and why each one matters:

• Pie crust (two for a 9-inch pie): The base and top for all the peachy goodness, providing flaky texture and structure; homemade or store-bought both work beautifully.
• 5 cups sliced peaches: Fresh, ripe peaches are the star, sliced about 1/2 inch thick for the juiciest, most flavorful filling.
• 1 egg, beaten: A beaten egg brushed on the crust creates that gorgeous golden shine and keeps the bottom crisp.
• 1 tablespoon lemon juice: Lemon juice brightens the filling, balances sweetness, and helps preserve that beautiful sunny color.
• 1/4 cup all-purpose flour: Works with cornstarch to thicken the filling so your slice stands tall, not soupy.
• 1/4 cup cornstarch: Ensures a glossy, sturdy filling without muddling the clean peach flavor.
• 3/4 cup white sugar: Sweetens while letting the natural peach flavor shine front and center.
• 1/4 cup brown sugar: Adds caramel notes and depth, making every bite rich and layered.
• 1/2 teaspoon cinnamon: Just a pinch transforms the filling with comforting warmth without overpowering the fruit.
• 1/4 teaspoon salt: Makes all the other flavors pop—don’t skip this tiny but mighty addition!
• 2 tablespoons cold butter: Dotting the filling with butter before baking adds creaminess and extra flavor.

How to Make The Perfect Peach Pie

Step 1: Preheat Your Oven

Start by heating your oven to 450 degrees. Having your oven nice and hot is key for that crisp, golden pie crust. This first blast of high heat gives everything a jump start, especially important for pies packed with juicy fruit.

Step 2: Prep and Drain the Peaches

Place your sliced peaches in a big bowl and gently toss them with lemon juice. This not only keeps the color vibrant but enhances their flavor. Next, transfer the peaches into a colander and set them over a bowl to drain for 10 to 15 minutes—don’t skip this! Peaches release a surprising amount of juice, and draining ensures your pie turns out sliceable, not soggy.

Step 3: Prepare the Bottom Crust

Lay one pie crust in your 9-inch pie pan, gently pressing it into the corners. Grab your beaten egg and brush a light layer over the bottom and sides of the crust. This trick prevents that dreaded soggy bottom, keeping the crust flaky beneath all those peaches.

Step 4: Mix the Filling

Take another bowl and combine flour, cornstarch, white and brown sugars, cinnamon, and salt. Stir together. Pour this dry mix over the drained peaches and fold everything together gently—try not to smash the peaches. This coating thickens the juices into the perfect gooey filling as the pie bakes.

Step 5: Fill and Top the Pie

Tip the prepared peaches into your crust, then dot the filling evenly with small pieces of cold butter. Place the second crust over the top, crimp or flute the edges for a lovely finish, and brush with the rest of the beaten egg. Cut four slits in the top crust to release steam. As a finishing touch, sprinkle a little white sugar on the top if you like some sparkle. Place the pie on a baking sheet to catch any bubbling juices.

Step 6: Bake to Perfection

Bake at 450 degrees for 10 minutes to set the crust, then lower the heat to 350 degrees and bake for another 30–35 minutes. The crust should be beautifully browned and shiny, and you’ll see thick juices bubbling through the slits. If the edges darken too fast, shield them with foil. After baking, let the pie cool completely, then refrigerate for a few hours before slicing—patience here means perfect slices!

How to Serve The Perfect Peach Pie

Garnishes

The Perfect Peach Pie needs very little to shine, but if you want to dress it up, a scoop of classic vanilla ice cream or a dollop of lightly sweetened whipped cream adds cool, creamy contrast to the warm, spiced fruit. You could also sprinkle a pinch of cinnamon over top or add a tiny sprig of fresh mint for a pop of color.

Side Dishes

A pie this good doesn’t need much company, but it becomes part of a dreamy summer spread with easy side dishes like a crisp green salad or buttery corn on the cob at a backyard picnic. For brunch, try serving a slice alongside coffee or a fruit salad for a light yet satisfying treat.

Creative Ways to Present

Let The Perfect Peach Pie make a statement at your table by serving it in rustic wedges or cutting distinct shapes with cookie cutters for kids’ parties. Layer it into individual jars for picnic-friendly portions or top each piece with a dusting of powdered sugar before plating to give it extra visual flair.

Make Ahead and Storage

Storing Leftovers

Leftovers of The Perfect Peach Pie are a true gift. Cover the pie tightly with plastic wrap or store pieces in an airtight container in the fridge. The filling stays wonderfully juicy for up to three days while the crust retains much of its flakiness.

Freezing

If you want to enjoy summer peaches year-round, freeze a fully baked and cooled pie by wrapping it in several layers of plastic wrap, followed by foil. You can safely freeze The Perfect Peach Pie for up to three months; simply thaw in the refrigerator overnight before serving.

Reheating

To enjoy that just-baked warm pie experience, place slices (or even the whole pie) on a baking sheet and reheat in a 325-degree oven for about 15–20 minutes. This keeps the crust crisp and the filling bubbly, so every bite tastes as if it just came out of the oven.

FAQs

Do I have to peel the peaches for The Perfect Peach Pie?

Peeling the peaches is entirely up to you! The skins become tender when baked and add beautiful color, but if you prefer a smoother texture, peeling is quick and easy—just blanch the peaches for a few seconds to slip the skins right off.

Can I use frozen or canned peaches instead of fresh?

Yes, frozen or well-drained canned peaches work well when fresh aren’t in season, but try to choose options without added sugar. Be sure to let them thaw and drain thoroughly to avoid extra moisture in your pie.

How do I keep the bottom crust from getting soggy?

Brushing the bottom with beaten egg, letting the peaches drain, and placing the pie directly onto a preheated baking sheet all help prevent sogginess. These steps ensure The Perfect Peach Pie delivers that coveted crisp crust every time.

Can I make the dough ahead of time?

Absolutely! You can prepare your pie dough days in advance, wrapping it tightly and storing it in the fridge for up to three days, or freezing it for later use. Let refrigerated dough sit at room temperature for a few minutes before rolling out.

How do I tell if my pie is done?

Your pie is ready when the crust is richly golden and thick juices are bubbling through the slits. If you’re unsure, insert a knife through one of the vents to check that the peaches are tender and the filling isn’t watery.

Final Thoughts

There’s nothing like sharing a slice of The Perfect Peach Pie with someone you love. It’s simple, nostalgic, and absolutely packed with homemade charm. Give it a try—it might just become your signature summer dessert!

Print