This Peach Pie is bursting with subtly spiced peaches and baked in an all butter crust. Top with vanilla ice cream for the perfect treat!
Homemade Peach Pie
I love a good pie, especially a good fruit pie. If given the choice between a fruit pie or some other pie I would hands down choose the fruit pie.
I realize summer is coming to an end and usually, peach pie is a summer thing but I had to share this with you. The peaches are ripe and on sale in the store, so it was hard to pass them up.
Up until recent years, pies would scare me. Particularly the crust. I have fought and fought with making an all butter crust and finally made one that I like.
Really what I have found to make a good pie is just practice. Find a recipe that you like and just practice it. I have also learned a few tips about pie crust and I share them in my All Butter Pie Crust recipe.
Easy Peach Pie
This is a classic peach pie recipe. No smashing peaches, no streusel topping, just a classic double crust peach pie.
And you decide whether you want a lattice top or a regular top. Just be sure to cut a few slits to let the pie vent while baking.
I did include cinnamon and nutmeg because that’s how my family likes it the best but feel free to leave them out if you prefer.
I find that fresh peaches are the best to use when making a peach pie. They have the best flavor. But if it’s the middle of winter and you are craving a slice of warm peach pie with vanilla ice cream frozen peaches will work too.
Just thaw the peaches and pat them dry. This is a must or there will be too much liquid and you’ll be left with a puddle in the middle of your pie and a soggy crust. Not good.
Peach Pie Recipe
And if you are afraid of having a soggy bottom pie please use a glass pie dish. It conducts heat more evenly than metal pie plates.
There are other things you can do to prevent a soggy bottom too:
- Make sure you have enough cornstarch, tapioca, or flour mixed in with your filling if the fruit is really juicy.
- When you mix your fruit with the other ingredients it will start to produce liquid. So when instead of just dumping everything into your pie, spoon it in and leave the extra liquid behind. There will be plenty more liquid produced while it bakes. Especially if it’s more than 1/4 cup of liquid. If it’s less than that it’s fine to add it to the pie.
So, let’s tackle that fear of pie making! If you have any questions at all please feel free to email me or ask in the comments below!
- Double Pie Crust
- 8 cups peeled and sliced peaches
- ½ cup (110g) granulated sugar
- ¼-½ cup (55-110g) packed brown sugar
- ¼ cup (75g) cornstarch
- 1 tablespoon lemon juice
- ½-1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter
- Prepare the crust according to directions. Preheat oven to 400°F.
- In a large bowl combine the peaches, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt, set aside.
- Roll one disk of dough into a circle about 1/8" or slightly thicker. Roll from the center out and turn the dough slightly while rolling. Place into a 9" pie plate. I have also made this recipe in a deeper pie dish. It just doesn't mound up as high.
- Spoon filling into prepared pie crust. If there is a lot of liquid (more than 1/4 of a cup) I don't add it. If there is just a little in the bottom of the bowl that is ok to pour into the pie. Dot the top of the filling with butter. Place in the freezer while you roll the top crust.
- Roll remaining disk of dough into a circle about 1/8" or slightly thicker. Roll from the center out and turn the dough slightly while rolling. Cut long strips of dough (about 12). Remove pie from freezer and arrange a lattice on top of the pie. Or just place the dough circle on top and cut slits on top to vent. Seal and crimp edges.
- Lightly brush the top of the pie with an egg wash and sprinkle with coarse sugar, if desired. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake for 50-55 minutes or until crust is golden brown and juices are bubbling.
- Allow pie to cool at room temperature for 3 hours before serving.
- Make ahead: This pie can be made 1 day in advance and kept at room temperature.
- Freezer Friendly: Allow pie to cool completely. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
- Fresh peaches work best for pie. However, thawed peaches will work. Just pat them dry before using.
- Store pie loosely covered at room temperature for 2 days. Can store 2 days longer in the refrigerator.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition is for 1 slice of pie, assuming pie is cut into 8 slices.