Baked Peach Pie with a Flaky Golden Crust

Why You’ll Love This Recipe

• Classic and comforting. This easy peach pie has the perfect mix of sweet peaches, a slightly tart finish, and a flaky crust.
• Fresh summer flavor. Ripe peaches give the filling a juicy texture, beautiful color, and naturally sweet aroma.
• Great for making ahead. Peach pie stores well, making it a convenient dessert for parties, holidays, barbecues, and family dinners.
• Simple ingredients. You only need basic pantry staples, fresh peaches, and a homemade pie crust.

Easy Peach Pie Recipe

A homemade peach pie is one of the best ways to enjoy ripe summer fruit. This recipe uses fresh peach slices tossed with granulated sugar, light brown sugar, lime juice, cornstarch, and ground ginger. The filling is poured into a prepared pie shell, topped with a lattice crust, brushed with egg wash, and baked until golden brown and bubbling.

The lime juice adds brightness, while the ginger gives the peaches a subtle warmth without overpowering them. The cornstarch helps thicken the fruit juices so the pie slices neatly once cooled. For the best texture, allow the pie to cool before serving. This gives the filling time to set and makes each slice easier to cut.

Picking the Best Peaches for Pie

The best peach pie starts with flavorful peaches. Many varieties work well, so focus on choosing fruit that is ripe, fragrant, and free from damage. If peaches are in season where you live, locally grown peaches are often a great choice because they are usually picked closer to peak ripeness.

Here are a few tips for choosing peaches for pie:

• Look for freestone peaches, which have pits that come away from the fruit more easily than clingstone peaches.
• Choose peaches that feel firm but give slightly when pressed.
• Avoid peaches with wrinkles, brown spots, or bruises.
• Smell the fruit and choose peaches with a sweet, noticeable fragrance.
• If your peaches are not fully ripe, place them in a brown paper bag at room temperature for a couple of days.

Homemade Pie Crust Ingredients

• Flour: All-purpose flour works well for this homemade double pie crust.
• Salt: Salt adds flavor and helps balance the sweetness of the filling.
• Crisco: Shortening helps create a tender, flaky crust because it stays firm while the dough is being handled. Cold butter can be used if preferred.
• Cold water: Very cold water helps keep the dough cool and easy to handle. You can chill the water with ice, but do not add ice cubes to the dough.
• Egg wash and sugar: Brushing the top crust with egg wash gives it a glossy finish. A sprinkle of sugar adds a lightly crisp, sweet topping.

Peach Pie Filling Ingredients

• Peaches: Use ripe yellow peaches that are fragrant and free from bruises or brown spots. The recipe calls for peeled and thinly sliced peaches.
• Sugar and brown sugar: A combination of granulated sugar and light brown sugar gives the filling a deeper, richer sweetness.
• Lime juice: Fresh lime juice brightens the peach filling. Fresh lemon juice may be used as a substitute.
• Cornstarch: Cornstarch thickens the juices released by the peaches as the pie bakes.
• Ground ginger: A small amount of ginger adds warmth and helps enhance the flavor of the peaches.

How to Make Peach Pie

1. Make the pie dough. Mix the flour and salt, then work in the Crisco until the mixture resembles coarse crumbs. Add cold water and gently mix just until the dough comes together. Divide into two discs, wrap, and chill.
2. Roll the crust. Roll one disc of dough large enough to fit a 9-inch pie plate with a slight overhang. Roll the second disc and cut it into strips for the lattice topping.
3. Prepare the filling. In a large bowl, toss the peach slices with lime juice. In a separate bowl, whisk together the sugar, brown sugar, cornstarch, and ginger. Sprinkle the dry mixture over the peaches and gently toss until evenly coated.
4. Fill the pie shell. Transfer the peach filling into the prepared bottom crust.
5. Add the lattice crust. Arrange the strips of dough over the filling in a lattice pattern. Trim any excess dough, fold the edges under, and pinch or crimp to seal.
6. Brush with egg wash. Whisk together the egg and water, then brush the mixture over the crust. Sprinkle sugar over the top just before baking.
7. Bake the pie. Place the pie plate on a baking sheet and bake at 350 degrees F for 45 minutes to 1 hour, or until the filling is bubbling and thickened and the crust is golden brown.
8. Cool before serving. Let the pie cool before slicing so the filling can set. Serve with whipped cream or vanilla ice cream.

No. This peach pie bakes long enough for the bottom crust to cook while the filling thickens and the top crust turns golden brown.

Yes. Peach skins add color and flavor, but they can also add texture. If you prefer a smoother filling, peel the peaches before slicing them.

Yes. Drain canned peaches well before using. If using frozen peaches, thaw them first because they release extra liquid. Increase the cornstarch to 1/4 cup when using frozen peaches.

Bake the pie at 350 degrees F for about 45 minutes to 1 hour. The pie is done when the crust is golden brown and the peach filling is bubbling and thickened.

Recipe Variations

• Crumb topping: Replace the lattice crust with a buttery brown sugar crumb topping.
• Berry peach pie: Add raspberries, blueberries, or blackberries to the peaches for extra color and a tart flavor.
• Mini pies: Use the same filling to make individual tarts or hand pies.
• Solid top crust: Use a full top crust instead of a lattice and cut a few slits in the top to allow steam to escape.

Storing and Reheating

• Room temperature: Store the pie covered with plastic wrap or aluminum foil for up to 2 days.
• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Freeze the pie for up to 1 month.
• Reheating: Warm slices or the whole pie in a 350 degree F oven for about 15 to 20 minutes.
• Baking a frozen pie: Thaw in the refrigerator overnight, then let it sit at room temperature while the oven preheats and bake as directed.
• Using frozen peaches: Increase the cornstarch to 1/4 cup to help thicken the extra juices.

More Peach Recipes You’ll Love

Fresh Peach Pie

Peaches and Cream Pie

Fresh Peach and Raspberry Pie

Peach Crostini