Perfect Peach Pie
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This Perfect Peach Pie is a classic American Dessert loaded with fresh peaches, cinnamon and a hint of nutmeg. This incredible peachy filling is all encased in a perfectly crisp and flaky melt in your mouth, totally made from scratch crust.
Perfect Pie, Every Time
Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie, with a flaky crust and a perfectly sweet molten filling. So if you have not yet had your peach intake this summer, now is the time to buy some peaches, while they’re in abundance in grocery stores and let’s make a pie.
Peaches are the star of the show here. I love peaches, they’re delicious and juicy. Beyond their deliciousness, peaches are full of health benefits, from contributing to your eye health to being full of vitamins and help protect against cancer and muscle degeneration.
The recipe for the pie crust is my trusted recipe that I use over and over again. It’s easy to make and delicious and flaky, did I mention that it’s easy? Because it is so simple, so if you’re a nervous baker this is the perfect recipe for you to flex those muscles and develop some of those baking skills!
Ingredient Notes
Pie crust
To make your own , follow this recipe. It’s tried, true, and absolutely delicious!
Filling
- Peaches – Sliced and peeled.
- Spices – Cinnamon and ground nutmeg.
- Sugar – We want white granulated sugar for a nice clean sweet flavor.
- Lemon juice – Just a tablespoon will prevent your peaches from oxidizing and browning before they find their way into the oven. Lemon juice will also add a bit of tartness.
- Flour – All purpose flour to ensure our sweet syrupy filling thickens properly.
- Salt – We need a little seasoning for our pie filling to ensure our dessert has lots of well balanced flavor.
- Egg – Beaten for egg wash.
How To Make Perfect Peach Pie
- Preheat the oven: Preheat the oven to 425°F.
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don’t have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
- Assemble your pie: Add the filling to your bottom crust, and dollop with butter pieces all over the filling. Roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with the beaten egg, making sure to seal the edges.
- Bake the pie: Preheat your oven first to 425°F. Add the pie to the oven, on the bottom rack and bake for 10 minutes. Reduce the heat to 350°F and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Cool before serving, though I prefer this pie warm with a scoop of ice cream.
How Do I Avoid My Pie From Having A Soggy Bottom?
Here are some things you can do to avoid this.
- Blind bake your bottom pie crust. This is actually what I chose to do with this pie. Peaches are extra juicy and if there’s one thing I hate is a doughy crust that hasn’t had a chance to bake yet. Which is why I love to blind bake the bottom crust for this pie. If you want more info on blind baking check out this post.
- Make sure you bake the pie on the bottom rack, this will avoid your pie from having a soggy bottom. Even pies don’t want a soggy bottom.
- You can move the pie to the middle rack after the first 15 minutes, however, I left mine on the lower rack for the entire baking time. See what works for you.
Can I Use Canned or Frozen Peaches?
The answer is yes to both, fresh is best though. If you’re using frozen peaches, let them thaw overnight in the refrigerator then drain them and follow making the filling as instructed in the recipe.
Do I Have To Peel My Peaches For Pie?
You don’t have to, though usually peaches are peeled for making pies. However, if you leave the skin on, it will actually soften as during baking, so the peach filling will still be nice and tender. It’s totally up to you.
Some Tips
- The crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery, and utterly delicious.
- Bake it properly, the upper crust needs to be a deep golden-brown! Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
- Let the peach pie cool slightly before serving, this will ensure you don’t end up with a liquid-y pie.
Leftover Pie
You can store this peach pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
To freeze peach pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
Thaw out the peach pie in the fridge and then reheat it in a 350°F oven for 30 minutes or until warm.
More Must Try Recipes
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Perfect Peach Pie
Video
Ingredients
Pie Crust
- 1 pie crust (whole recipe for top and bottom)
Filling
- 5 cups peaches (sliced and peeled, about 8 peaches)
- 2 tablespoon lemon juice
- ½ cup all purpose flour
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoon butter (unsalted, cut into small pieces)
- 1 egg (beaten)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be ⅛ of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
- Assemble your pie: Add the filling to your bottom crust, and dollop with butter pieces all over the filling. Roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with the beaten egg, making sure to seal the edges.
- Bake the pie: Preheat your oven first to 425°F. Add the pie to the oven, on the bottom rack and bake for 10 minutes. Reduce the heat to 350°F and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Cool before serving, though I prefer this pie warm with a scoop of ice cream.
Notes
- The video above is for the pie crust only.
- The crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery, and utterly delicious.
- Bake it properly, the upper crust needs to be a deep golden-brown! Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
- Let the peach pie cool slightly before serving, this will ensure you don’t end up with a liquid-y pie.
- You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
- To freeze peach pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
