There’s nothing quite like the first bite of a perfect peach pie, where the golden, flaky crust gives way to a luscious, juicy filling. This recipe balances the natural sweetness of ripe peaches with a hint of warm cinnamon, creating a dessert that’s both comforting and irresistible. With just 45 minutes of prep and a little over an hour in the oven, you’ll have a pie that’s worth every moment.
The tender peaches melt into a velvety filling, while the buttery crust adds a satisfying crunch that’s pure perfection. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this pie is a celebration of summer’s finest flavors. It’s a dessert that feels like a hug in every bite.
Ingredients for The Perfect Peach Pie
- 3 pounds (1362g) fresh peaches (about 9 peaches, peeled and sliced)
- 1 cup (8oz/225g) sugar, divided
- ¼ teaspoon salt
- ¼ cup (1 ¼ oz/35g) all-purpose flour
- 1 tablespoon (7.5g) cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 x recipes pie crusts (store-bought or homemade)
- 2 tablespoons (1oz/28g) butter, diced
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar (for sprinkling)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine peaches, ½ cup (4oz/115g) sugar, and salt. Let sit for 30 minutes to release juices.
- After 30 minutes, strain the peach juice into a saucepan over medium heat (return peaches to the bowl). Boil the juice until reduced and thickened to a syrup.
- Sprinkle the peach syrup, remaining ½ cup (4oz/115g) sugar, flour, cornstarch, lemon juice, and vanilla over the peaches. Toss to coat evenly.
- Roll out one pie crust and line a 9-inch pie pan with it.
- Pour the peach filling into the pie crust and dot with diced butter.
- Roll out the second pie crust and cut into small squares. Arrange the squares with overlapping corners in rows on top of the pie, leaving open spaces for juices to evaporate.
- Brush the top crust with egg wash and sprinkle generously with coarse sugar.
- Bake the pie for about 1 hour and 15 minutes, or until the crust is golden brown and the juices are bubbling.
- Let the pie cool for 4 hours before cutting and serving. Enjoy with a scoop of vanilla ice cream!
- Store leftovers loosely covered at room temperature for up to 2 days.
Serve It Up: Perfect Pairings for Your Peach Pie
While this peach pie is delicious on its own, it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For a gourmet twist, drizzle with caramel sauce or sprinkle with chopped toasted pecans. Pair it with a cup of hot tea or iced coffee for a delightful dessert experience.
Storing and Reheating: Keep Your Pie Fresh
Store your peach pie loosely covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, place a slice in the oven at 300°F (150°C) for about 10 minutes to restore its flaky crust. Avoid microwaving, as it can make the crust soggy.
Time-Saving Tips: Make It Easier
To save time, use store-bought pie crusts instead of making your own. You can also peel peaches faster by blanching them: drop them in boiling water for 30 seconds, then transfer to an ice bath—the skins will slide right off. Prep your ingredients the night before to streamline the process.
Recipe Variations: Mix It Up
Try adding 1/2 teaspoon of cinnamon or nutmeg to the filling for a warm, spiced flavor. For a tangy twist, swap the peaches for a mix of peaches and raspberries. If you prefer a crumbly topping, skip the second crust and sprinkle a mix of flour, sugar, and butter over the filling before baking.
Equipment Guidance: Tools You’ll Need
For this recipe, a 9-inch pie pan is essential. A rolling pin will help you achieve an even crust, and a pastry brush is perfect for applying the egg wash. If you’re reducing the peach syrup, a medium saucepan and a fine mesh strainer will come in handy.
The Perfect Peach Pie
Ingredients
Fresh peaches
- 3 pounds fresh peaches (about 9), peeled and sliced 1362g
Sugar
- 1 cup sugar, divided 8oz/225g
Salt
- 1/4 teaspoon salt
Flour
- 1/4 cup all-purpose flour 1 1/4 oz/35g
Cornstarch
- 1 tablespoon cornstarch 7.5 g
Lemon juice
- 1 teaspoon lemon juice
Vanilla
- 1 teaspoon vanilla
Pie crusts
- 2 x recipes pie crusts
Butter
- 2 tablespoons butter, diced 1oz/28g
Egg wash
- Egg wash
Coarse sugar
- Coarse sugar
Instructions
- Preheat oven to 350°F (180°C). In a large bowl, combine peaches, ½ cup (4oz/115g) sugar and salt together and let sit for 30 minutes.
- After 30 minutes, strain the accumulated peach juice over a saucepan over medium heat (returning peaches to the bowl) and let boil until reduced and thickened to a syrup.
- Sprinkle peach syrup, the remaining 1/2 cup (4oz/115g) sugar, flour, cornstarch, lemon and vanilla over the peaches and toss to coat evenly.
- Roll out one pie crust and line a 9-inch pie pan with it.
- Pour the peach filling into the pie crust and dot with the butter.
- Roll out the second pie crust and cut into small squares. Lay the squares with overlapping corners in rows on top of the pie making sure there is plenty of open space for the juices to evaporate.
- Brush egg wash all over the top crust. Sprinkle with coarse sugar.
- Bake the pie for about 1 hour and 15 minutes, or until the crust is golden brown and the juices are bubbling. Let cool for 4 hours before cutting and serving with vanillla ice-cream. Store the pie loosely covered, at room temperature for up to 2 days.
