PEACH PIE…two of the best words on the planet earth! Put them together and you have one of my most favorite summer desserts!
A flaky pie crust stuffed to the brim with fresh peach pie filling that is bursting with flavor! Add a dash of cinnamon to make this fresh peach pie with lattice crust an end of summer favorite!
There’s absolutely nothing as wonderful as a fresh peach pie with lattice crust to close out those warm summer days. Here in Utah we don’t get peaches until school has started, but that only makes us feel like we have held onto summer a little longer.
I’d take a slice of pie over just about any other dessert. I love the combination of the buttery flaky crust with the sweet fruit filling. Heaven! HEAVEN, I tell you! When someone says they don’t like pie, my brain can’t even compute that. It makes no sense at all!
This peach pie recipe is simple and classic! The kind your grandma used to make!
How to Make Pie Crust?
A pie starts and ends with the crust in my opinion. The crust can really make it or break it. No pressure, right?! Don’t be intimidated by the crust! My mom’s magic pie crust is fail proof and flawless every time! Head to that post to read all the details on how to make it.
Here are the ingredients you will need:
- ice cubes
- cold water
You’ll be a pie crust pro in no time!
How to Make Fresh Peach Pie Filling?
Ok, let’s jump into making the peach pie filling! You start with peeling and slicing 8 peaches. Head to our brown sugar peach pie bars post to read about easily peeling peaches. Slice the peaches into 8 slices. You don’t want to slice your peaches too big or too small. If they’re too big, they won’t cook through, and if they are too small, they will be overcooked and soggy.
Place the sliced peaches in a bowl and add the remaining filling ingredients:
- Cornaby’s EZ Gel
- Lemon zest
- Lemon juice
- White Sugar
- Brown Sugar
Gently fold all the ingredients together until mixed thoroughly.
How to Make Fresh Peach Pie?
Divide your pie crust dough into two, and roll them out. One should be about 12 inches in diameter and the other should be about 10 inches in diameter when they are rolled out. Place the 12 inch crust into the pie plate and then add the peach pie filling. If you are worried about your bottom crust being soggy, you can blind bake the bottom crust at this point (follow the instructions in our lemon meringue pie post). This is totally optional.
If you are doing a lattice crust, cut your 10 inch top crust into about 1 inch strips. I like to use a pizza slicer to do this. Head to the recipe card for a link to a tutorial on creating a lattice crust.
Whisk an egg white with a teaspoon of water and then brush the lattice top with the egg white mixture. Sprinkle evenly with sugar. This will create that beautiful golden crust!
Pro tip: One of the best tips for a fruit pie is to preheat a baking stone in the oven for 10 minutes. Next, put your pie on top of a cookie sheet and then put the cookie sheet on the baking stone in the oven. Bake for a period of time (20 minutes for this recipe) before lowering the temperature and finishing the baking (30-40 more minutes). Lowering the temperature allows the insides to cook up perfectly without burning the outside crust and that hot stone cooks the crust and ensures it stays flaky versus soggy.
Can Frozen or Canned Peaches Be Used to Make Peach Pie?
Peach season is short here in Utah, so sometimes it just isn’t feasible to have fresh peaches. Luckily, this pie can be made with both frozen and canned peaches, but I have to say that fresh peaches are by far the best!
- Frozen peaches: allow them to thaw and then drain thoroughly – if they are too juicy, your pie will be soggy
- Canned peaches: drain thoroughly and then pat them dry – again, you don’t want to much moisture
How to Thicken a Fruit Pie?
How to thicken a fruit pie is a topic for a lengthy discussion. There are basically four options for thickening – flour, cornstarch, tapioca or ultra gel. If you want to ready all our thoughts and instructions on them all, head to our post on our perfect razzleberry pie. Long story short, ultra gel is the best and what we use all the time.
The next best option is cornstarch, so if you don’t have ultra gel, you can swap 5 tablespoons cornstarch for the 1/4 cup ultra gel.
Which Peaches Should I Use for Peach Pie?
It is all about the yellow peaches for peach pie. They have that classic peachy flavor and they are sweet and juicy. They do have more acid than other types of peaches so they will be a little more tangy, but the sugar in this pie will balance that out. You also want to make sure they are freestone peaches so that it is super easy to remove the pit. For a list of my favorite freestone peaches, head to our peach cobbler post!
Must Have Pie Equipment
We have found that there are few pieces of equipment that help pie making be super easy!
- JK French Rolling Pin
- Emile Henry Pie Plate seems to bake up the best crust, but if you’re looking for more budget friendly…
- Pyrex is a good option too
Oh pie, how I love you! Top that warm piece of peach pie with a scoop of vanilla ice cream and it’s euphoria! Warm juicy, sweet peaches covered in melted vanilla ice cream with bites of perfectly golden and flaky crust…come to momma!
More FRUIT PIES You’re Sure to Love:
- Perfect Razzleberry Pie
- Dutch Mixed Berry Pie
- Simple Blueberry Pie
- Fresh Strawberry Pie
- Lemon Jello Peach Pie
- Strawberry Rhubarb Pot Pies
- Sour Cream Peach Pie
- Homemade Apple Pie
- Dulce de Leche Banana Cream Pie
- Dutch Apple Pie
Peach Pie Recipe
- Preheat the oven to 425. 10 minutes before baking add a baking stone or cookie sheet to get hot.
- In a large bowl, gently fold together the peaches and all filling ingredients.
- Roll out the pie dough into a 12" circle and a 9 or 10" inch circle depending on the top you make. Place the 12" into the pie dish and fill with the peaches.
- If doing a lattice, cut the pie dough into strips and lay half one direction, folding back the strips at the halfway point. Then start with another strip of dough going the opposite direction and lay every other folded back piece across the dough. Repeat until you've made a lattice. See this tutorial. Crimp the edges of the crust.
- Mix the egg white and water and brush over the crust. Sprinkle evenly with sugar.
- Place the pie on a cookie sheet on the hot stone in the oven for 20 minutes then lower the temperature to 375 for 30-40 minutes, covering with foil if needed.
- Allow to cool on the counter and then place in the fridge until set.
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