Fresh Peach Pie Recipe
Few desserts embody summer quite like a fresh peach pie. Bursting with juicy sweetness, nestled in a flaky buttery crust, and often topped with a golden lattice, peach pie is the kind of nostalgic treat that reminds us of family picnics, Sunday dinners, and warm evenings on the porch. Whether served plain, with a dollop of whipped cream, or alongside a scoop of vanilla ice cream, this pie is a celebration of seasonal fruit at its best.
In this article, we’ll explore why fresh peach pie is so beloved, tips for choosing the best peaches, variations of the recipe, and a detailed guide to baking your own from scratch.
Key ingredients (fresh peaches, sugar, cornstarch, lemon, cinnamon, vanilla, pie crust) arranged neatly in white bowls on a modern wood countertop, photographed top-down.
The Charm of Peach Pie
Peach pie holds a special place in American dessert history. While apple pie is often called the classic, peach pie is its sunny summer cousin—lighter, juicier, and fragrant with the aroma of ripe stone fruit. It became especially popular in the South, where peaches grow abundantly.
What makes peach pie so irresistible?
- Freshness: Juicy peaches provide natural sweetness without needing much sugar.
- Texture: A flaky crust contrasts beautifully with the tender fruit filling.
- Versatility: Serve it warm, chilled, or even next day—it only gets better.
Choosing the Best Peaches for Pie
The secret to the perfect peach pie starts at the market:
- Freestone Peaches: Best for pies, since their flesh separates easily from the pit.
- Ripeness: Look for peaches that give slightly when pressed and have a fragrant aroma.
- Peeling Trick: To peel peaches easily, blanch them in boiling water for 30 seconds, then shock in ice water—the skins slip right off.
Variations of Fresh Peach Pie
- Classic Double Crust Peach Pie – Top and bottom crusts baked golden brown.
- Lattice Peach Pie – A woven top crust for a rustic, Instagram-worthy look.
- Crumble-Topped Peach Pie – Streusel topping made with brown sugar, butter, and oats.
- Peach & Berry Pie – A summer medley of peaches, blueberries, and raspberries.
- Mini Peach Pies – Individual servings baked in ramekins or muffin tins.
Step-by-Step Recipe for Fresh Peach Pie
Ingredients
- 6–7 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
- 2 tbsp butter, cut into small cubes
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Heat oven to 425°F (220°C).
- Prepare Filling: In a large bowl, combine sliced peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir until peaches are coated.
- Assemble Pie: Roll out bottom crust into a 9-inch pie pan. Fill with peach mixture. Dot with butter. Place top crust (or lattice) over filling and crimp edges. Cut slits for steam if using full crust.
- Egg Wash: Brush top crust with beaten egg for a golden finish. Sprinkle with extra sugar if desired.
- Bake: Bake 20 minutes at 425°F, then reduce oven to 375°F (190°C) and bake an additional 30–35 minutes until crust is golden and filling bubbly.
- Cool: Allow pie to cool for at least 2 hours before slicing so filling sets.
Tips for Success
- Prevent Soggy Crust: Sprinkle a little flour or cornstarch on the bottom crust before filling.
- Extra Shine: A sugar sprinkle on top crust adds sparkle and crunch.
- Make Ahead: Pie can be baked one day in advance. Store covered at room temperature.
- Freezer Friendly: Assemble the pie unbaked, freeze, and bake directly from frozen (add 15–20 minutes to bake time).
Nutrition (per slice, approx.)
- Calories: 380
- Protein: 4g
- Fat: 15g
- Carbohydrates: 59g
- Fiber: 3g
Fresh Peach Pie
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- In a large bowl, combine peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Roll out bottom crust into a 9-inch pie pan. Fill with peach mixture and dot with butter.
- Top with second crust or lattice. Crimp edges and cut slits if using a full top crust.
- Brush with egg wash and sprinkle with sugar if desired.
- Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake 30–35 minutes until golden brown and bubbly.
- Cool for at least 2 hours before slicing to let filling set.
Notes
Conclusion
The fresh peach pie recipe is a timeless dessert that highlights the beauty of ripe summer peaches. From its golden crust to the luscious filling, each slice is a reminder of why simple, seasonal ingredients are the heart of the best baking traditions. Whether you keep it classic or add your own twist, peach pie will always be a showstopper on the dessert table.
