This peach pie brings together juicy summer peaches, warm cinnamon, and a golden lattice crust that looks like it came straight from a farmhouse kitchen. The filling bubbles up thick and sweet, with pieces of peach that hold their shape but melt on your tongue. I made my first peach pie the summer I turned twelve, standing on a step stool next to my mom while she showed me how to weave the lattice without tearing the dough.
You don't need fancy techniques or special skills to get bakery-quality results. Fresh peaches do most of the work, and the buttery crust comes together easier than you'd think. If you love fruity summer desserts, you might also enjoy my Individual Apple Crumbles Recipe or these Soft Zucchini Chocolate Chip Cookies for something a little different. And if you're looking for more ways to use summer fruit, my Brownie Ice Cream Sandwiches Recipe pairs beautifully with a slice of this Peach Pie.
Why This Peach Pie Recipe Works
This isn't just another fruit pie recipe. The filling sets up perfectly as it cools, so you get clean slices instead of a runny mess. Fresh peaches give you the kind of flavor canned filling just can't match, and the hint of lemon juice brightens everything up without tasting citrusy. The lattice crust isn't just pretty, it lets steam escape so your bottom crust stays crisp instead of soggy.
I've tested this with both flour and tapioca as thickeners, and both work beautifully. Flour gives you a softer set, while tapioca creates a glossier filling with a bit more structure. Either way, you'll end up with a classic peach pie that tastes like summer in every bite.
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Peach Pie Ingredients
Here's everything you need to make this fresh peach pie from scratch.
See Recipe Card Below This Post For ingtedient Quantites
- Homemade Pie Crust: You'll need a double-crust recipe, one for the bottom and one for the lattice top. A buttery, flaky crust makes all the difference and holds up beautifully against the juicy filling.
- Peeled chopped peaches : The star of the show. Look for peaches that give slightly when you press them but aren't mushy. They'll soften as they bake and release their sweet juice into the filling.
- Granulated sugar : Sweetens the peaches without overwhelming their natural flavor. You can adjust this slightly if your peaches are very sweet or tart.
- All-purpose flour : Thickens the filling so it sets as it cools. Flour gives a softer texture, while tapioca creates a glossier, slightly firmer set.
- Fresh lemon juice : Brightens the peach flavor and keeps the fruit from turning brown. Just a small squeeze makes everything taste fresher.
- Peeled minced fresh ginger : Adds a warm, subtle spice that complements the peaches beautifully without tasting strong or overpowering.
- Ground cinnamon : Brings cozy warmth to the filling. It's classic peach pie flavor that makes your kitchen smell amazing.
- Cold unsalted butter : Dots of butter melt into the filling as it bakes, adding richness and helping create those beautiful bubbling juices.
- Egg wash : Brushed over the lattice to give it a gorgeous golden shine.
- Coarse sugar (optional): Sprinkled on top for a bit of sparkle and crunch. It's a small touch that makes the pie look bakery-special.
How to Make Peach Pie
Let's walk through each step to make this homemade peach pie turn out perfectly.
Make the crust: Prepare your chosen pie crust recipe through step 5, which usually means mixing the dough, forming it into discs, and chilling it until firm. Cold dough is easier to roll and creates a flakier texture.
Make the filling: In a large bowl, gently stir together the chopped peaches, granulated sugar, flour (or tapioca), lemon juice, ginger if using, and cinnamon until everything is evenly coated. Pop the bowl in the refrigerator uncovered while you work on the dough. This gives the flavors time to mingle.
Preheat the oven: Adjust your oven rack to the lower-third position and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch any juices that bubble over, it'll save you from scrubbing your oven later.
Roll out the bottom crust: On a floured work surface, roll out one disc of chilled dough, keeping the other one cold in the refrigerator. Give the dough a quarter turn after every few rolls until you have a circle about 12 inches across. Carefully drape it into your 9-inch pie dish and tuck it in gently with your fingers, smoothing out any air pockets.
Add the filling: Pour the peach mixture into the pie crust and spread it out evenly. Scatter the small cubes of cold butter over the top of the filling. Set this aside while you prepare the lattice, it can sit at room temperature or go back in the refrigerator if your kitchen is warm.
Create the lattice: Roll out your second disc of dough into another 12-inch circle. Use a pastry wheel, pizza cutter, or sharp knife to cut strips. Carefully weave the strips over and under each other to create the lattice pattern. Don't worry if it's not perfect, rustic looks beautiful too.
Seal and crimp: Trim any dough hanging more than 1.5 to 2 inches over the edge. Fold the bottom crust up and over the lattice edges to seal everything together. Crimp or flute the edges with your fingers or a fork.
Brush with egg wash: Lightly brush the lattice and crimped edges with the egg wash mixture. If you're using coarse sugar, sprinkle it on now for extra sparkle.
Bake: Start baking at 425°F for 20 minutes to get the crust golden. Then reduce the temperature to 375°F (190°C), place a pie crust shield over the edges to prevent over-browning, and bake for another 45 to 50 minutes. You'll know it's done when juices are bubbling vigorously all over, including in the center. An instant-read thermometer should read about 200°F (93°C) in the filling.
Adjust if needed: If the crust is browning too quickly near the end, remove the shield and tent a piece of foil loosely over the top. Check on it every 10 minutes or so.
Cool completely: This is the hardest part. Set the pie on a cooling rack and let it cool for at least 4 hours before slicing. I know it smells incredible, but this cooling time lets the filling set properly so you get clean, beautiful slices.
Store leftovers: Cover any leftover Peach Pie tightly and keep it in the refrigerator for up to 5 days. It's just as good cold the next morning with your coffee.
Substitutions and Variations
Use canned peaches: If fresh peaches aren't in season, you can use canned peaches, but drain them really well and pat them dry with paper towels. The filling will be a bit less vibrant but still delicious.
Try frozen peaches: Thaw them completely and drain off the excess liquid before using. You might need an extra tablespoon of flour or tapioca to account for the extra moisture.
Swap the spices: Leave out the ginger if you don't have it, or add a pinch of nutmeg or cardamom for a different warm spice note.
Make it with nectarines: Nectarines work beautifully in this recipe and you don't even need to peel them. Just chop and use the same way as peaches.
Add berries: Stir in a cup of blueberries or raspberries with the peaches for a mixed Peach Pie.
Skip the lattice: If weaving feels intimidating, just use a full top crust and cut a few vents in the center. It'll taste just as good.
Equipment For Peach Pie
- 9-inch pie dish: A standard glass or ceramic Peach Pie dish works perfectly. Glass lets you peek at the bottom crust to make sure it's golden.
- Rolling pin: For rolling out your pie dough evenly. A marble rolling pin stays cold, which helps with buttery dough.
- Pastry blender: Makes cutting butter into flour easier when you're making the crust from scratch.
- Pizza cutter or sharp knife: For cutting clean lattice strips without dragging or tearing the dough.
- Vegetable or fruit peeler: Gets the fuzzy peach skin off quickly and easily.
- Citrus juicer: Helps you get every drop of fresh lemon juice without seeds.
- Pastry brush: For painting on the egg wash evenly.
- Pie crust shield or aluminum foil: Protects the edges from getting too dark while the filling finishes cooking.
- Baking sheet: Catches drips and keeps your oven clean.
- Cooling rack: Lets air circulate under the pie so the bottom crust stays crisp as it cools.
- Instant-read thermometer (optional): Takes the guesswork out of knowing when the filling is perfectly done.
Storage and Make-Ahead Tips
Room temperature: A fully cooled pie can sit at room temperature for up to 2 hours if you're serving it the same day you baked it.
Refrigerator storage: Cover the pie loosely with plastic wrap or foil and refrigerate for up to 5 days. The crust will soften slightly in the fridge, but the flavor stays wonderful.
Freezing baked pie: Wrap a cooled pie tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Freezing unbaked pie: Assemble the whole Peach Pie, wrap it well, and freeze unbaked. Bake directly from frozen, adding an extra 15 to 20 minutes to the baking time.
Make the dough ahead: Pie dough discs can be made up to 3 days ahead and kept in the refrigerator, or frozen for up to 3 months.
Prep the filling early: Mix the peach filling up to 4 hours ahead and keep it refrigerated. Don't add it to the crust until you're ready to bake, or the crust will get soggy.
Expert Tips
Use ripe but firm peaches: Peaches that are too soft will turn to mush, while rock-hard peaches won't have enough flavor. You want fruit that smells sweet and gives just a little when you press it.
Don't skip the cooling time: I can't stress this enough. The filling needs at least 4 hours to set properly. If you cut into it too soon, it'll be soupy no matter how well you followed the recipe.
Bake until it's really bubbling: Look for big, glossy bubbles coming up through the center of the Peach Pie, not just around the edges. That's how you know the thickener has activated fully.
Check the bottom crust: If you're using a glass Peach Pie dish, peek at the bottom halfway through baking. It should be golden brown, not pale. If it's not browning, move the oven rack down a notch.
Freeze the lattice strips: If your kitchen is warm and the dough is getting soft while you weave, put the cut strips on a parchment-lined tray and freeze them for 10 minutes. They'll be much easier to handle.
FAQ
What's the difference between a peach cobbler and a peach pie?
A peach cobbler has a biscuit or cake-like topping that sits on top of the fruit, while a peach pie has a pastry crust on the bottom and usually the top too. Cobbler is more casual and easier to throw together, but pie has that classic flaky crust that makes it feel more special. Both are delicious, just different textures.
Should peaches be peeled for peach pie?
Yes, it's best to peel them. Peach skins can get tough and chewy when they bake, and they don't break down like the flesh does. Blanching the peaches in boiling water for 30 seconds makes the skins slip right off. It's an extra step, but it makes a big difference in the final texture.
How do you keep the bottom crust of a peach pie from getting soggy?
Baking on the lower oven rack helps the bottom crust get direct heat and crisp up properly. Don't let the filling sit in the unbaked crust for too long before it goes in the oven. Some bakers brush the bottom crust with a bit of beaten egg white before adding the filling, which creates a barrier. Most importantly, make sure your oven is fully preheated and bake the pie until the filling is actively bubbling.
Can I use canned peaches for pie?
You can, but the results won't be quite as good as fresh. Canned peaches are softer and can turn mushy, plus they've already been cooked once. If you do use them, drain them very well and pat them dry with paper towels. You might want to reduce the sugar since canned peaches are packed in syrup. Frozen peaches work better than canned if fresh aren't available.
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Peach Pie
Ingredients
Method
- Prepare your pie dough according to your chosen recipe and stop once the dough is chilled and ready to roll.
- Combine the peaches, sugar, flour, lemon juice, ginger, and cinnamon in a large bowl and gently fold until everything is evenly coated, then place the bowl in the refrigerator while you work on the crust.
- Move an oven rack to the lower third of the oven, preheat to 425°F (218°C), and set a baking sheet on the bottom rack to catch any spills.
- On a floured surface, roll out one disc of dough into a 12-inch circle and ease it into a 9-inch pie dish, smoothing it into the corners with your fingers.
- Spoon the chilled peach mixture into the crust, spread it evenly, and scatter the butter cubes over the top of the fruit.
- Roll out the second disc of dough into another 12-inch circle, cut it into strips, and weave them over the filling to form a lattice, then trim, fold, and crimp the edges neatly.
- Brush the lattice gently with the egg and milk mixture and, if you like, sprinkle coarse sugar over the top.
- Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C), shield the edges, and continue baking until the juices are bubbling thickly in the center, about 45-50 minutes more.
- Set the finished pie on a rack and let it cool completely for at least 4 hours before slicing so the filling can properly set.
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