Want a trusted and tasty Peach Pie Recipe? Look no further, fresh peaches and a double crust this pie is a classic dessert you will make over and over again.
Peach Pie is a quintessential part of our summer and fall recipe line up in our house. There is something about a juicy fresh peach that is absolutely irresistible.
The flavor of this Peach Pie recipe is amazing and has become a favorite among family and friends and they always ask for the recipe or to have me make it over and over again.
With minimal ingredients and a double crust, this recipe is seriously one of the best. Pie’s always look so daunting to make but in reality they really are simple.
WHY THIS RECIPE WORKS:
- With a cinnamon sugar topped crust this gives the pie a nice sweet flavor to the already flaky and delicious crust itself.
- This pie is not soggy and sets up really well when you use some of the tips and tricks listed at the bottom of this post.
- With the addition of brown sugar to this recipe it enhances the peach flavor really bringing out it’s natural juicy sweetness.
The ratio of filling vs. crust in this recipe is the perfect combination. We love the double crust option because it helps keep everything all in once place, just where we want it.
I’m one of those people that like to keep my pies more solid and not leak out of the sides of the crust when it is sliced, if you feel the same way then you’ve found the perfect peach pie recipe.
HOW TO MAKE PEACH PIE, STEP BY STEP:
Preheat oven to 450.
Peel and slice your peaches into about 1/2″ in slices and add to bowl. Add in lemon juice and vanilla and stir. Add to a colander and drain (this helps the crust from being soggy) (Photos 1-4).
In bowl add your flour, sugar, brown sugar, cinnamon and nutmeg and stir with fork until combined. Add your peaches back to a bowl and sprinkle your dry ingredients over top and stir to combine (Photos 5-8).
Add one of your crusts to a standard pie plate (not a deep dish one). Mix together egg and water and brush pie crust with this mixture (Photos 9 & 10).
Pour your peach mixture into bottom of pie crust and spread over evenly then dot with butter pieces over the top (Photos 11 & 12).
Layer your other pie crust on top and crimp edges to seal. Slice about 8 slices in the center of your pie crust for venting then brush the whole top with your egg mixture then sprinkle with cinnamon sugar (Photos 13-16).
Bake in oven for 10 minutes then reduce your temperature to 350 and continue baking for about 30-35 minutes longer until crust is golden, remove and let cool.
We like our pie just slightly warm, cutting too early will result in it not setting up properly, and I always think peach pie is better slightly warm or cold then hot.
CAN I MAKE PEACH PIE WITH FROZEN PEACHES?
This is a question that I get often and the answer is yes you can. You need to defrost and drain your peaches before proceeding to make the recipe as stated. You will not want the liquid from the frozen peaches in the pie otherwise it will be soggy.
CAN I MAKE PEACH PIE WITH CANNED PEACHES?
Again, yes you can, you will need the same amount of peaches the normal recipe calls for and make sure they are very well drained and patted dry before proceeding onto making the recipe as stated.
Again, the liquid from canned peaches can make a pie soggy and like I cant state enough, that is something you do not want!
We are huge peach lover around here and this Peach Pie Recipe is only the beginning of the things we love, some of our other favorite peach recipes include: Peach Crisp, Ombre Peach Cake and these Peach Cinnamon Rolls!
TIPS AND TRICKS FOR MAKING THIS PEACH PIE RECIPE:
- Brushing the crust with an egg wash helps it from becoming soggy at the bottom.
- Drain your peaches after you mix with lemon juice and vanilla, again this will help the pie from being too soggy.
- You can make a crumble topping for this recipe and I recommend using the topping from this recipe HERE.
- Not necessary but we love our peach pie sprinkled with cinnamon sugar, we mix together our own bottle of cinnamon sugar and use it on many things, but if you aren’t too keen on that, you do not need to sprinkle.
- Cooling your pie as much as you can yields the best sturdy results, peach pie is better served warm or cool than hot.
- You can use all granulated sugar in this recipe instead of the brown sugar if you would like, this is a personal preference of ours.
If you want the perfect pie then you need to whip up this Peach Pie recipe ASAP! Really simple, super tasty and it doesn’t last long wherever you take it.
If you like this pie recipe you might also like:
If you’ve tried this PEACH PIE RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Peach Pie Recipe
Ingredients
- 2 refrigerated pie crusts
- 5 cups peaches peeled and sliced
- 1/2 Tbs lemon juice
- 1 tsp vanilla
- 1/2 cup flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp water
- 2 Tbs cold butter cubed
- Cinnamon sugar optional
Instructions
- Preheat oven to 450.
- Peel and slice your peaches into about 1/2" in slices and add to bowl. Add in lemon juice and vanilla and stir. Add to a colander and drain (this helps the crust from being soggy.
- In bowl add your flour, sugar, brown sugar, salt, cinnamon and nutmeg and stir with fork until combined. Add your peaches back to a bowl and sprinkle your dry ingredients over top and stir to combine.
- Add one of your crusts to a standard pie plate (not a deep dish one). Mix together egg and water and brush pie crust with this mixture.
- Pour your peach mixture into bottom of pie crust and spread over evenly then dot with butter pieces over the top.
- Layer your other pie crust on top and crimp edges to seal. Slice about 8 slices in the center of your pie crust for venting then brush the whole top with your egg mixture then sprinkle with cinnamon sugar.
- Bake in oven for 10 minutes then reduce your temperature to 350 and continue baking for about 30-35 minutes longer until crust is golden (add tinfoil or pie shield if edges are browning too quickly, remove and let cool.
Notes
- Brushing the crust with an egg wash helps it from becoming soggy at the bottom.
- Drain your peaches after you mix with lemon juice and vanilla, again this will help the pie from being too soggy.
- You can make a crumble topping for this recipe and I recommend using the topping from this recipe HERE.
- Not necessary but we love our peach pie sprinkled with cinnamon sugar, we mix together our own bottle of cinnamon sugar and use it on many things, but if you aren't too keen on that, you do not need to sprinkle.
- Cooling your pie as much as you can yields the best sturdy results, peach pie is better served warm or cool than hot.
- You can use all granulated sugar in this recipe instead of the brown sugar if you would like, this is a personal preference of ours.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Cynthia Schuetrum
This recipe is spot on and makes a quality peach pie . From straining the peaches to brushing the crust with egg , this recipe sets you up for perfection . I used my own homemade pie crust recipe and it came out amazing. The cinnamon sugar topping and nutmeg in the peach mixture are also great touches that lend to the layers of flavor. I used fresh peaches and skinned them . This is my first time making a peach pie and this will be my ONLY recipe – thank you
Tom
Great peach pie!!!!!
Follow the recipe and you won’t go wrong.
Biski
Can canned peaches be used? If so, measurement please.
Tornadough Alli
I have no used canned peaches for this recipe unfortunately.
Mary
I used frozen peaches and a little less sugar and it turned out beautiful, Delicious!
Bev
I made this pie on Saturday and everyone loved it. Now I am making another one on Tuesday. This is a perfect recipe. Thank you for sharing
Abigail
I made it and it was so good! Delicious filling and great tips! I am currently in the process of baking this pie for the second time. It’s easy, simple, and delicious! Definitely recommend trying it 🙂 Thank you for the recipe!
Adella
My pie is in the oven right now and really looks wonderful. Your recipe was easy to follow and I loved your video and all the extra tips you included. I used 3 of your tips. Brushed the bottom crust with egg wash, drained liquid from the peaches, and my peaches were ripe enough to peel. I was going to drip them in hot water before peeling like I normally do. I did a lattes top by my husband’s request. I made one booboo, I was so excited to get my lattes topping made I forgot to put in the dabs of butter. Oh well, lucky for me, I pulled my pie out of the oven and slipped the dabs of butter under the lattes topping. Smells delish…….. I am sure this recipe is going to be a 5, but will not judge it until I get a taste. Will let you know rating later.
Mimi
The ingredients for the egg wash are not in the recipe. I’d love to make this so please include it.
Tornadough Alli
Thanks for pointing that out, just added it 🙂
Mallory Lanz
Peach pie is my favorite in the summertime!
billy
This peach pie fantastic! The filling is so tasty!
Katerina @ diethood .com
This is such a fabulous pie!! I would LOVE a slice!! YUM!