My peach pie recipe was kitchen-tested until I got it right! This double crust peach pie is flaky, juicy, and says summertime! With a hint of spice, topped with butter then covered with a second crust, this recipe is deceptively easy, using refrigerated crust.
I use fresh peaches and top the crust with coarse sugar, giving each bite a little bit of pastry, lusciously sweet and refreshing peach pie filling, and a crunch from the course sugar. Pure heaven! Serve with vanilla ice cream.
If you love fresh fruit pies, I hope you’ll try our peaches and cream pie, blackberry pie, apple pie, and sour cream apple pie next!!
Do You Peel Peaches For This Pie
Yes, when peaches are being used in a baked recipe, such as this pie, you do indeed need to peel the peaches. If you don’t, the peel can detach from the fruit as the pie bakes and creates an unpleasant chewy bit in the finished pie. Don’t worry it’s really easy to do with ripe peaches.
How To Peel Peaches
- Make sure the peaches are ripe.
- Bring a large pot of water to a rolling boil to blanch the peaches.
- In another large bowl, fill with cold water and ice.
- Using a sharp paring knife cut an X on the bottom of the peach just through the skin.
- In batches of 3 (so the water temperature doesn’t drop significantly), place the peaches in the boiling water for about 30 seconds, and remove with a slotted spoon.
- Plunge peaches into the bowl filled with ice and water. The peaches will be so easy to peel. Starting at the X, use a paring knife to simply lift the skin away from the peach! It’s really simple and easy.
How To Determine If A Peach Is Ripe
You don’t have to squeeze your fruit, causing bruising. If a peach is obviously rock hard, has a greenish or light-yellow ring around the stem, it is NOT ripe.
Look for golden or reddish skin around the stem. If the peach is not quite there, go ahead and place them in paper bag on the counter. The peaches will ripen quickly, so please check them often. Once ripe, place them in the refrigerator.
How To Make A Foil Pie Shield
Before baking, I make a foil pie crust shield to prevent the edges from browning too much. Do it first, so you don’t burn your fingers.
There are two methods:
1) Tear off a 2-foot length of foil and crimp around the edges of the pie plate.
2) Tear off a 1-foot length of foil, fold it in half, and mark the center of the pie plate, then mark a series of dots four inches from the center. Cut out the marked inner circle and unfold. Save the shield for later if/when the edges of the crust need to be covered.
Peach Pie Ingredients
- Egg: I use large. The egg wash over the uncooked bottom crust will keep it from getting soggy.
- Peaches: During summer, I use fresh peaches. You can also use canned (not in heavy syrup though). In the Tips, I will explain how to peel fresh peaches easily.
- Lemon Juice: Fresh squeezed
- Sugar: I use white granulated sugar.
- Flour: All-purpose flour
- Cornstarch: This is the item that brings the pie filling together so it’s not runny.
- Lemon Juice: Fresh is best! Be sure to zest them before cutting.
- Nutmeg: This ground spice adds a nutty warmth to the syrup
- Cinnamon: Ground, a favorite household spice.
- Refrigerated Pie Pastry: I use Pillsbury double crust. If you have time, make your own double pie crust.
- Butter: Salted or unsalted, cold
- Heavy Cream: This will give the crust a little shine when baking. And something for the course sugar to stick to when sprinkling.
- Coarse Sugar: Coarse sugar gives the crust some crunch and sparkle!
Tips
- Crust: I made this recipe multiple times, so you don’t have to. My instructions will ensure a flaky crust with filling that is not too runny, not too thick! Also, I used an aluminum pie plate, so the plate doesn’t crack when placing the cold plate into a hot oven. Refrigerating the crust is key to a flaky well-baked crust.
- Pie Dish: Make sure the pie dish is not deep-dish. The amount of the filling is just right for a regular 9-inch.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your peach pie with fresh peaches will last up to three days in the fridge.
- Can You Freeze This? I do not recommend freezing. You will want this dish fresh.
- Make-Ahead: You can prepare the peach pie filling ahead of time. Then assemble and pop it into a preheated oven. This pie can be served at room temperature or cold
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
This pie is delicious served all on its own. That said I like it best served with a big scoop of vanilla ice cream. You can also add a large dollop of homemade whipped cream!
How To Make Fresh Peach Pie
- Make the foil pie crust shield. Set aside.
- Place the rolled pie crust into the pie plate, and brush the bottom and side with beaten egg. Place in the fridge.
- Make the filling: in a small bowl, whisk flour, cornstarch, cinnamon, and nutmeg.
- Pour the flour mixture over the drained peaches.
- Mix.
- Remove the pie crust from the fridge and pour the peach mixture into the pan. Dot with small cubes of butter.
- Arrange the top of the crust, and brush it with heavy cream. Sprinkle with coarse sugar and bake. If it’s browning too quickly cover it with the prepared crust shield on top.
- Cool completely and serve.
***See the full instructions below.
More Classic Fruit Pies
More Peach Recipes
- Peach Moonshine
- Bisquick Peach Cobbler
- Peach Pound Cake
- Peach Cobbler
- Peach Bread
- Peach Crisp
- Peach Blueberry Crisp
- Peach Crumb Bars
- Peach Heaven On Earth Cake
- Peach Cobbler Pound Cake
- Peach Bourbon Upside Down Cake
- Peach Dump Cake
- Peach Fluff
- Peach Cobbler Dump Cake
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Peach Pie
Ingredients
- 1 large egg, beaten
- 5 cups (about 6-7 peaches) peaches, peeled and slice into 1/2 inch pieces
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 box (with 2 crusts in it) refrigerated pie crust
- 2 tablespoons butter, cut into small cubes
- 2 tablespoons heavy cream
- coarse sugar
Instructions
- Preheat oven to 450ºF (204ºC).
- In a large mixing bowl gently toss sliced peaches (5 cups) and lemon juice (1 tablespoon). Pour the peaches into a colander to drain for about 10-15 minutes. Pour drained peaches into a large bowl.
- On a lightly floured counter, roll one pie crust into 12-inch circle. Place rolled crust in a 9-inch pie plate. Brush the bottom and sides of the crust (with a pastry brush) with beaten egg. Place in the fridge while you prepare the filling.
- In a small mixing bowl whisk together flour (1/4 cup), cornstarch (3 tablespoons), sugar (1 cup), cinnamon (3/4 teaspoon), and nutmeg (1/4 teaspoon) until evenly combined.
- Pour the flour/cornstarch mixture over the drained peaches and, using a large rubber spatula, gently intil peaches are evenly coated.
- Remove the pie crust from the fridge and pour the peach mixture into the pan. Dot with small cubes of butter.
- Arrange the top crust over peaches and flute or crimp together. Using a pastry brush, brush the entire top with heavy cream (2 tablespoons). Sprinkle with coarse sugar. Place on a rimmed cookie sheet to catch any drips.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350ºF (177ºC) and continue to bake for 25-30 minutes. Check halfway through the baking time to be sure the crust isn't browning too quickly. If it is, simply loosely cover it, with a piece of aluminum to shield the top.
- Cool completely on a baker's rack, then refrigerate it for a couple of hours before cutting.
Notes
- Crust: I made this recipe multiple times, so you don’t have to. My instructions will ensure a flaky crust with filling that is not too runny, not too thick! Also, I used an aluminum pie plate, so the plate doesn’t crack when placing the cold plate into a hot oven. Refrigerating the crust is key to a flaky well-baked crust.
- Pie Dish: Make sure the pie dish is not deep-dish. The amount of the filling is just right for a regular 9-inch.
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