Homemade Peach Pie

Homemade peach pie is one of my favorite things about summer! This homemade peach pie is perfectly sweet with a warm flakey buttery crust. It is the BEST peach pie you will ever have!

Peaches are so sweet and delicious! If you are looking for more recipes using fresh peaches try my Peach Crisp, Peach Cobbler Bars or my Peaches and Cream Pie Bars.

The Best Peach Pie

There is nothing better than Homemade Peach Pie in the Summer! Warm, gooey peaches in a buttery flaky crust! This peach pie has just the right amount of sweetness with a hint of spice from the cinnamon. The key to this pie is the cornstarch. It’s helps keep the mixture thick and prevents it from being too runny or too dry.

How to Make Peach Pie From Scratch:

• Prepare the crust: Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs. Add water to the dough 1 tablespoon at a time until the dough forms a ball. Divide the dough into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
• Make the filling: Meanwhile to make the filling simply combine sugar, cornstarch, ginger, cinnamon and salt in a large bowl. Fold in the peaches and coat in the sugar and spices.
• Assemble: Remove one of the pie discs from the refrigerator. Roll out the pie dough to a circle roughly 12-13 inches in diameter. Transfer to a pie plate. Fill with peach mixture. Place in refrigerator while you work with the top crust. Roll out the second crust into a circle. Either place the dough on top of the pie or using a pizza cutter, cut into 10 strips about 1 inch wide to make a lattice top.
• Lattice top (Optional): To create a lattice pattern start by laying 5 strips across top of pie. Fold strips 2 and 4 back on themselves. Place a strip overlapping strips 1,3, and 5. Now fold strips 2 and 4 over top of the perpendicular strip. Repeat, alternating the even and odd strips to create a weave pattern. Using finger tips, crimp edges of pie. Trim off excess dough.
• Egg Wash: In a small bowl whisk together the egg and water. Brush the top of the crust with the egg wash.
• Bake: At 450°F for 10 minutes. Then reduce temperature to 350°F and bake 45-50 minutes.

Can the skin be left on?

Yes the skin can be left on or off of the peaches just personal preference!

Can this be made with frozen peaches?

Yes! Simply thaw the peaches and strain out any leftover juice!

Can this be made with canned peaches?

Yes! Just like with the frozen peaches make sure to remove as much moisture from them as possible before adding them to the pie.

More Delicious Pie Recipes:

• Easiest Fresh Strawberry Pie
• No Bake S’mores Pie
• Lemon Pie
• Snickers Bar Pie
• Perfect Apple Pie

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Peach Pie

Peach Pie is one of my favorite things about summer! This homemade peach pie is perfectly sweet with a warm flakey buttery crust. It is the BEST peach pie you will ever have!

Course Dessert

Cuisine American

Keyword homemade peach pie, Peach Pie

Prep Time 30 minutes

Place dough in the refrigerator for 1 hour or overnight to chill. 1 hour

Total Time 1 hour 30 minutes

Servings 8 Slices

Calories 305kcal

Author Kelley Simmons

Ingredients

Crust

• 2 1/2 cups all purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tbsp ice water

Peach Pie Filling

• 4 cups peaches, sliced (can be peeled or unpeeled)
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1 tbsp water

Instructions

Crust

• Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
• Add water to the dough 1 tablespoon at a time until the dough forms a ball.
• Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.

Peach Pie Filling

• In a large bowl whisk sugar, cornstarch, ginger, cinnamon and salt.
• Fold in the peaches and toss to coat in the sugar and spices.

Assembly

• Preheat oven to 450 degrees.
• Remove one of the pie discs from the refrigerator. Roll out the pie dough to a circle roughly 12-13 inches in diameter. Transfer to a pie plate.
• Fill with peach mixture. Place in refrigerator while you work with the top crust.
• Roll out the second crust into a circle. Either place the dough on top of the pie or using a pizza cutter, cut into 10 strips about 1 inch wide to make a lattice top.
• To create a lattice pattern start by laying 5 strips across top of pie. Fold strips 2 and 4 back on themselves. Place a strip overlapping strips 1,3, and 5. Now fold strips 2 and 4 over top of the perpendicular strip. Repeat, alternating the even and odd strips to create a weave pattern.
• Using finger tips, crimp edges of pie. Trim off excess dough.
• In a small bowl whisk together the egg and water. Brush the top of the crust with the egg wash.
• Bake at 450°F for 10 minutes. Then reduce temperature to 350°F and bake 45-50 minutes.
• Let the pie cool and rest for at least 1 hour before serving to allow filling to firm.

Nutrition

Calories: 305kcal | Carbohydrates: 69g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 374mg | Potassium: 197mg | Fiber: 2g | Sugar: 33g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 2mg

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