Best Peach Pie Recipe Ever Recipe
There’s something truly magical about biting into a slice of homemade peach pie—especially when it’s made from juicy, peak-season fruit and wrapped in a flaky, golden crust. The Best Peach Pie Recipe Ever brings together vibrant peaches, a hint of spice, and just the right amount of sweetness for a dessert that’s both comforting and unforgettable. Whether you’re celebrating summer’s bounty or simply craving a taste of nostalgia, this pie is about to become your new go-to treat.
Ingredients You’ll Need
This pie relies on a handful of simple, top-quality ingredients. Each one plays an important role—whether it’s building rich flavor, adding the perfect texture, or creating that gorgeous, sunset-hued filling that makes the Best Peach Pie Recipe Ever so irresistible.
- Fresh ripe peaches: The heart of the pie—use about 2 ½ pounds (6–7 medium) for maximum juiciness and flavor.
- Granulated sugar: Adds sweetness and helps draw out those fabulous peach juices.
- Light brown sugar: Brings a hint of caramel depth to the filling.
- Cornstarch: Thickens the pie so every slice holds together beautifully.
- Lemon juice: Brightens the flavor and keeps the filling from tasting too sweet.
- Vanilla extract: Rounds out the flavor with a touch of warmth.
- Ground cinnamon: Lends cozy spice that complements the peaches perfectly.
- Salt: Balances all the sweet notes and intensifies the fruity flavor.
- Unsalted butter: Melts into the filling, giving it richness and shine.
- Double pie crust: Use your favorite homemade recipe, or go for a good-quality store-bought crust for ease.
- Egg (beaten): Creates a glossy, golden finish on the crust.
- Coarse sugar (optional): Sprinkled on top for a sparkly, crunchy touch.
How to Make Best Peach Pie Recipe Ever
Step 1: Prep the Peaches
Start by peeling, pitting, and slicing your peaches. If you want to make peeling a breeze, blanch them in boiling water for about 30 seconds, then plunge them into ice water—the skins should slip right off. Slice them evenly so they cook at the same rate and deliver that beautiful, jammy texture in every bite.
Step 2: Mix the Filling
In a large bowl, gently toss the sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Give everything a careful mix to coat the fruit evenly, then let it sit for 10 to 15 minutes. This resting time lets the flavors meld and starts to draw out those luscious peach juices, which your cornstarch will later turn into a dreamy filling.
Step 3: Prepare the Crust
Roll out one half of your pie crust and fit it into a 9-inch pie dish, pressing gently to remove any air pockets. Pile in the peach filling, making sure to scrape out all the juices and sugar syrup from the bowl. Dot the filling with small pieces of unsalted butter—this little step adds extra richness to the finished pie.
Step 4: Top and Seal the Pie
Roll out the second crust and place it over the peaches. You can go classic with a full crust, or get creative with a lattice pattern for a stunning look. Trim the edges to fit, then crimp them together to seal. This keeps all that juicy filling right where it belongs: inside the Best Peach Pie Recipe Ever.
Step 5: Add the Finishing Touches
Brush the top crust with your beaten egg for a glossy, golden-brown finish. Sprinkle with coarse sugar if you’d like a little sparkle and crunch. Place the pie on a baking sheet to catch any bubbling juices—it helps keep your oven spotless.
Step 6: Bake to Perfection
Bake the pie at 425°F for 20 minutes, then reduce the heat to 375°F and continue baking for another 35 to 40 minutes. You’re looking for a deep golden crust and a filling that bubbles up around the edges. If the crust starts to brown too quickly, simply cover the edges with foil for the rest of the bake. Once it’s done, let the pie cool for at least two hours. This helps the filling set, so every slice is picture-perfect.
How to Serve Best Peach Pie Recipe Ever
Garnishes
For the best finishing touch, nothing beats a generous scoop of vanilla ice cream slowly melting over a warm slice of peach pie. Alternatively, a swirl of whipped cream or a few fresh peach slices on top makes each serving feel extra special.
Side Dishes
Pairing your Best Peach Pie Recipe Ever with a light, citrusy salad or a platter of fresh berries brings a nice balance to the sweetness of the pie. Even a cup of hot coffee or iced tea makes a cozy, satisfying addition to dessert time.
Creative Ways to Present
If you’re entertaining, try cutting the pie into smaller wedges and serving each piece in a mason jar or a shallow bowl with a drizzle of caramel sauce. For a rustic picnic, pre-cut slices and wrap them in parchment paper for an easy, hand-held treat.
Make Ahead and Storage
Storing Leftovers
Leftover peach pie can be covered loosely with foil or plastic wrap and stored at room temperature for up to two days. If you’d like it to last longer, pop it in the fridge, where it will keep fresh for up to four days—if you don’t devour it first!
Freezing
The Best Peach Pie Recipe Ever freezes beautifully. Just wrap the completely cooled pie tightly in plastic wrap and then in foil. It’ll keep in the freezer for up to three months. Thaw overnight in the fridge before reheating for the best results.
Reheating
To bring back that just-baked magic, reheat individual slices in the microwave for 20-30 seconds, or warm the whole pie in a 350°F oven for 10-15 minutes. This revives the crust’s flakiness and makes the filling wonderfully gooey again.
FAQs
Can I use frozen or canned peaches instead of fresh?
Absolutely! While fresh, ripe peaches give the Best Peach Pie Recipe Ever its signature flavor, you can use frozen peaches (thawed and drained) or canned (well-drained) in a pinch. Adjust the sugar slightly if your fruit is already sweetened.
How do I keep my pie crust from getting soggy?
To avoid a soggy bottom, make sure your filling isn’t too wet and that you let the pie cool completely before slicing. You can also brush the bottom crust with a little beaten egg white before adding the filling for an extra barrier.
Can I make the pie crust ahead of time?
Definitely! You can prepare your pie dough up to two days ahead and keep it chilled in the fridge, or freeze it for longer storage. Let it sit at room temperature for a few minutes before rolling out for easy handling.
Why does my pie filling sometimes turn runny?
If your filling is too loose, it might be due to extra-juicy peaches or not enough thickener. Make sure to use the full amount of cornstarch and let the pie cool for at least two hours before slicing so the filling sets properly.
What’s the best way to make a lattice crust?
Roll your dough into a circle, then cut it into even strips. Lay half the strips horizontally over the pie, then weave the remaining strips vertically, lifting and folding as needed for a classic lattice look. It’s easier than it looks and really makes the Best Peach Pie Recipe Ever shine!
Final Thoughts
There’s no better way to celebrate sweet, sun-ripened peaches than by baking up the Best Peach Pie Recipe Ever. Whether you’re sharing it with friends or savoring a quiet slice all to yourself, this pie is a pure, fruity delight that’s sure to become a cherished favorite. Give it a try and prepare to fall in love with every bite!
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Best Peach Pie Recipe Ever Recipe
- Total Time: 1 hour 30 minutes (plus cooling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Best Peach Pie Recipe Ever features juicy ripe peaches in a perfectly flaky double crust, enhanced with a blend of sugars, cinnamon, and a hint of vanilla. It’s a classic American dessert that’s bursting with summer flavors, ideal for serving with vanilla ice cream or whipped cream. Easy to make with fresh peaches, this pie is a crowd-pleaser for family gatherings and special occasions.
Ingredients
Filling
- 2 ½ pounds fresh ripe peaches (about 6–7 medium), peeled, pitted, and sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss everything together to evenly coat the peach slices. Let the mixture sit for 10–15 minutes to allow the flavors to meld and the juices to release.
- Assemble Bottom Crust: Roll out one pie crust and fit it snugly into a 9-inch pie dish. Make sure it’s pressed well into the edges but avoid stretching the dough.
- Add Filling: Pour the peach mixture into the prepared crust, spreading it out evenly. Dot the filling with small pieces of the unsalted butter to add richness.
- Top Crust: Roll out the second pie crust and either cover the pie entirely or create a lattice pattern on top. Trim any excess dough and crimp the edges to seal the pie securely.
- Apply Egg Wash: Brush the top crust with the beaten egg to promote a golden, glossy finish. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
- Bake at High Heat: Place the pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes to set the crust.
- Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 35–40 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too fast, cover them with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling to set properly for perfect slices.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to ice water and peel off the skins.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for an extra special treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
