You’ll love my Peach Pie recipe this summer while fresh peaches are in season! It’s perfectly sweet and loaded with juicy ripe peaches. I start by making the easiest pie crust from scratch, mixing the filling, and weaving the dough on top. It looks fancy, tastes like summer, and is easy enough for the new baker. Let’s do it together! Watch my video for all the tips.
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Peach Pie Video
I love baking with peaches, from Peach Cake to Peach Crisp and Peach Galette. You’ll feel like an accomplished baker after making peach pies—it looks fancy, but I’m here to tell you it’s so easy. You’ll love every bite of the flaky crust with sweet peach pie filling. Are you hungry yet?
Easy Homemade Peach Pie Recipe
My Peach Pie recipe originally appeared in my Natasha’s Kitchen Cookbook, alongside so many of my family’s favorite recipes. This homemade peach pie is one of my husband’s favorite desserts to make in the summer, when peaches are at their sweetest. Making peach pie is the perfect way to celebrate the peach harvest from our own backyard tree.
We love to serve this pie after a summer cookout—it’s the perfect ending after a juicy Hamburger, Grilled Corn, Coleslaw, and Mac and Cheese. Bring the peach pie and you’ll be the BBQ hero!
Ingredients for Peach Pie
Between the pie dough and the filling, it’s a short list of ingredients to make the perfect pie. Also, don’t forget the vanilla ice cream to serve with a warm slice of pie.
- Pie Crust – I start with 1 recipe (which makes 2 disks) of my all-butter homemade pie crust that has been chilling in the refrigerator for an hour. If you’re in a rush, you can use refrigerated store-bought pie crust.
- Flour – to dust your work surface for rolling out the dough and thickening the filling. Substitute corn starch or potato starch, if needed.
- Peaches – 2 1/2 pounds or 7-8 peaches. You can make pie with peeled and unpeeled peaches, though I prefer peeling them. I remove the skins by blanching in step 5, but if you prefer to keep them on, skip step 5.
- Peach Filling – lemon juice, vanilla, sugar, nutmeg, salt. You can substitute the nutmeg with ground cinnamon if you prefer.
- Finishing the pie – egg (egg wash helps browning when brushing over the dough) and coarse turbinado sugar
Pro Tip for Buying Peaches
Ripe peaches make the best pie because they release natural pectin to thicken the filling. Summer is the peak season for peaches, so shop locally if possible or look for them in season at the store. To pick ripe peaches, look for golden-red skin that’s soft, but not mushy, and has no bruises or wrinkly skin. Opt for freestone peaches, which separate easily from the pit.
How to Make Homemade Peach Pie
I make peach pie in three steps: bottom crust, filling, and lattice crust. It’s fail-proof!
Prepare Pie Dough
- Make the Pie Crust recipe and chill in the fridge for 1 hour.
- Roll the first pie disk on a floured surface with a rolling pin until it forms a 13” crust, and then transfer to a 9-inch pie plate. Mold the dough into the pan, and be sure to leave some overhang, then refrigerate.
- Roll the second pie disk to about 12” on a floured piece of parchment paper, and slice into 8 even thickness strips, about 1″ wide. Refrigerate until needed.
Prepare the Peach Pie Filling
- Preheat the oven to 425˚F with the racks in the center and bottom third, and place a sheet of foil on the bottom rack to catch any drips.
- Blanch the peaches in boiling water for 1 minute, removing them to an ice bath to cool. Note: Blanching is only to help peel the skins. If you wish to leave the skins on or your peaches are easy to peel naturally, you can skip this step.
- Make the filling – Peel the peaches, remove the pit, and slice into 6 1/2 cups of peaches. Mix in a large bowl with filling ingredients (lemon juice and vanilla, and then sugar, flour, nutmeg, and salt). Pour the peach filling mixture into the prepared pie crust.
How to Make the Lattice Crust
- Weave the top crust – slice the refrigerated crust into eight 1” strips. Lay 4 strips spaced out on the top of the pie. Pull back the 2nd and 4th strips and then lay a strip perpendicular on top. Unfold, and then repeat this step with the 1st and 3rd strip. Watch the video tutorial to see this process in action.
- Finishing touches – pinch and flute the edges of the pie, and then beat the egg with the water and brush over the crust. Sprinkle coarse sugar on top.
- Bake for 20 minutes and then reduce the temperature to 375°F to bake another 35-45 minutes. Cover with a pie shield or foil if it’s browning too much. When it’s done, the juices should be bubbling for at least 5 minutes, and the crust will be perfectly browned. For a double check, it should reach 200˚F on an instant-read thermometer in the center.
- Cool the pie for at least 2 hours (waiting 4 hours will make slicing even easier). Serve with vanilla ice cream if desired.
Make-Ahead and Storage Tips
It’s hard to wait for the pie to cool before digging in, but it’s worth it!
- Make-Ahead: Make the pie crusts up to 3 days ahead (or 3 months in the freezer). You can blanch and slice your peaches, toss with lemon juice to prevent browning, and refrigerate 1 day ahead.
- Storing Baked Pie: Once cooled, store it loosely covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate leftovers for up to a week.
- Freezing Baked Pie: Cool, freeze solid, wrap airtight, and freeze up to 3–4 months. Thaw in the refrigerator overnight.
- To Reheat: Heat in the oven at 350°F until crust is crisp and filling is warmed through
My summer peach pie recipe, made with homemade pie crust, is one of the most satisfying pies to make, as it’s both beautiful and easy. The lattice top makes a statement, and the bubbly, peach pie filling is sweet and delicious. Top with vanilla ice cream and dig into summer!
Peach Pie Recipe
Ingredients
- 2 Pie crust disks, (1 recipe makes 2 disks of pie dough – 1 for the bottom and 1 for the top)
- ⅓ cup all-purpose flour, or 3 Tbsp cornstarch, plus more flour to dust
- 2 1/2 lbs ripe peaches*, 7 to 8 peaches, or 6 1/2 cups sliced
- 1½ Tbsp lemon juice, freshly squeezed
- 1 tsp pure vanilla extract
- ⅔ cup granulated sugar, *see note
- ¼ tsp ground nutmeg, or cinnamon
- ⅛ tsp fine sea salt
- 1 large egg, plus 1 Tbsp water for egg wash
- 1 tsp coarse turbinado or granulated sugar, for finishing
Instructions
Prepare the Crust
- Make the pie crust dough recipe and chill for 1 hour in the refrigerator.
- Roll the first pie disk – Dust the work surface with flour and then roll the first dough disk into a 13" circle using a rolling pin, adding more flour as needed to keep it from sticking. Transfer dough into a 9-inch pie pan and press it into the pan, letting it extend a bit over the edges. Refrigerate until ready to fill.
- Roll the second pie disk – flour a piece of parchment paper, and roll out the second refrigerated pie dough round to 12" onto the paper. Use a pizza cutter or knife to cut 8 even strips. Refrigerate the dough until ready to use.
Make the Peach Pie Filling
- Preheat the oven to 425°F with racks in the middle and bottom third of the oven. Line the bottom rack with foil to catch drips. Fill a large bowl with ice water and set aside.
- Blanch peaches – Bring a pot of water to a boil. Add peaches to boiling water for 1 minute to loosen the skins, then remove with a slotted spoon to the ice water bath.
- Make the Filling – When cool, slice the peaches in half, remove the pit, and slide the skins off. Cut the fruit into 1/2" slices and place in a large bowl. Toss peaches with lemon juice and vanilla, and then add sugar, flour, nutmeg, and salt, and gently fold again until no dry flour remains. Remove the pie dish from the fridge and pour the filling into the chilled pie pan.
Make the Lattice Crust
- Weave the lattice crust – Place 4 of the chilled strips of dough evenly over the peaches, using any longer strips at the center and shorter strips toward the edges. Pull back every other strip just past the halfway point. Lay one long strip over the center of the pie, perpendicular to the other strips. Unfold the strips, then fold back the alternating strips. Repeat with the remaining strips to create a lattice pattern. Next, fold back the alternating strips from the other side of the pie and finish weaving in the remaining strips.
- Finishing Touches – fold any excess dough under the bottom crust and flute the edges of the crust. In a small bowl, combine the egg and water, and beat together with a fork. Brush the egg wash all over the pie crust. Sprinkle with coarse sugar.
- Bake the pie for 20 minutes at 425°F, and then reduce the temperature to 375°F for 35-45 more minutes. Watch the crust to be sure it's not browning too quickly, and if it is, use a pie shield or foil to cover the top. When the crust is golden and the filling has been bubbling for at least 5 minutes (the center should reach 200˚F on a thermometer).
- Cool the peach pie for at least 2-4 hours before cutting it to allow the filling to thicken. Slice and serve with vanilla ice cream or whipped cream if desired.
Notes
Nutrition Per Serving
Filed Under
More Homemade Pies
There’s a pie for every season, and the beauty of this pie is that you can modify it depending on the fruits you have on hand, using the same pie crust. After trying this peach pie recipe, indulge in more of my favorite pie recipes:
I made this Peach pie for my grandson, when I took it out the oven it smelt so delicious, I did lick the bowl, so I know what it taste like. My grandson is going to Love your 🍑 Peach pie.
Thanks again for another spectacular recipe.
Best Peach Pie on the Planet! That’s what my clan said. Used fresh peaches from our tree.
Thank you for another great recipe.
That’s great, Cheryl! So glad your family loved the recipe!
Hi Natasha,
I love this peach pie recipe. I made this and it was really good, but my lattice didn’t look like yours-but you could tell I tried:) I need to practice with doing lattice pies!!!!
I think ice cream on top or plain it’s good both ways:)
I think you need Team Whip Cream:)
Love you & the Awesome recipes
Hi Melinda! Absolutely yes to whipped cream! I’m glad you enjoyed the recipe!
Adding a 1/2 tsp. almond extract to the peach filling elevates the peach flavor.
A serrated peeler works great on removing peach skins, so they don’t require boiling.
I used your recipe and made this peach pie twice. It was so good that my family says it’s their favorite pie. I also made the chicken pot pie a while back, and my family and friends raved about it. The only difference is that I added a few potatoes to the ingredients. I will never buy the frozen ones at the store. Your recipes are the best! Easy to make and clear directions. Thank you for sharing your recipes.
Hi Joann. That’s awesome. I’m so glad you and your family loved the recipe. We absolutely love this pie crust for our sweet and savory pies.
Always great tips from Natasha! I added your tips to my recipe.
Thanks again. You’re the best! Peach and apple pie super delicious!
You’re very welcome, Melissa! Thank you.
Delicious!! It’s peach season in SC and I bought 2 huge baskets 😅 I want to make and freeze some more pies.. I know you said we can toss peaches with lemon juice ahead of time but I was wondering if I could make the filling entirely and store in the fridge until ready to use? Just for a few hours while the pie dough chills?
In season peaches are the best! I have some tips under the “Make-Ahead and Storage Tips” that I recommend reading through to see the various options for storing. I hope this is helpful.
Thank you for the recipe, I can’t wait to try it! What temperature and for how long would you bake (4) mini 5.5” pies? Can I use the same crust and filling recipes?
Hi there! I don’t have the baking instructions for that. Temperature should be the same but they will bake faster so you’ll have to keep an eye on them. The filling will get bubbly and the crust will be golden. I’m not sure how many mini pies you’ll get out of this recipe. I’ve never tested it.
Great recipe! My husband loved it. Said don’t change anything in it…. especially the pie crust! Thank you!
That’s so great! It sounds like you have a new favorite, Theresa!
Great recipe. I made the pie with a pre-made pie crust a it was awesome. Thank you.
So glad you loved the recipe, Koz!
Absolute wonderful pie! Made this today for family and they absolutely loved it. Said it was better than the apple pie I’ve made previously! Great recipe
Delicious!!!! You are so fabulous! Thank you!!!
You’re very welcome. I’m so glad you loved it.
I saw this recipe in your cookbook. Is it 1 1/2 Tablespoons or 1 1/2 teaspoons of fresh lemon juice for the pie filling?
oh goodness that was a transcription error. I should have caught that. Thank you so much for pointing that out. It’s fixed now. 1 1/2 Tablespoons is correct.
Thanks! For this recipe, I wonder why the peaches are cut into slices?
Hi Allison! Just like with apple pie, slices are more common for pie. They hold their shape better when cooking, cubes tend to break down easily and become mushy.
My husband and whole family really loved this pie! I got two boxes of peaches at Costco and this was a great way to use them up.
That’s so great to hear. This recipe came just in time!
Looks delicious 😋 can’t wait to taste 👅 it
Let us know how you like the recipe!