Peach Pie Recipe

Packed with summer fresh peaches in a flaky pie crust, this Peach Pie Recipe is the perfect peach dessert recipe for summer. You only need a few ingredients to make this classic dessert. Serve it warm from the oven topped with plenty of vanilla ice cream.

Peach Pie Recipe has always been one of my favorite's. However, it's a recipe I hardly ever bake. In fact I don't bake many pies. That's usually my sister or my mother's specialty.

But since summer is here and I happened to see these delicious peaches in the grocery store last week, I decided to be the pie baker in the family!

I usually use canned peaches for dessert recipes because the season for peaches where we live is relatively short. A few of my favorite recipes to use canned or even frozen peaches are:

• Peach Dumplings
• Peach Cobbler with Brown Sugar Crumble
• Fried Peach Hand Pies - I think this is one of my easiest recipes as it uses canned biscuits instead of a traditional pie dough.

This recipe pairs well either homemade vanilla ice cream or even homemade whipped cream. However, if you're pressed for time, a can of whipped cream is just as good!

Best way to Peel Peaches for Recipes

Here is a simple way to peel peaches to use for recipes. This is the same way I peel tomatoes for recipes:

• Wash the peaches.
• Bring a large pot of water to boil on the stove top.
• Place a small “X” in the bottom of each peach and submerge in boiling water for 30 seconds.
• Immediately place the peaches in a bowl of ice water.
• Then careful pick up a peach and begin to pull the outer layer of skin off.
• The outer layer of skin comes off very easily.
• Immediately place the peaches in a bowl of ice water.
• Proceed with your recipe!

Helpful Kitchen Tools

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• Pastry Blender
• Pie Plates
• Rolling Pin

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Dough for double-crust pie - you could use refrigerator pie dough if you're pressed for time.
• White sugar
• All-purpose flour
• Ground cinnamon
• Peaches - use fresh peaches.
• Lemon juice - this will keep the peaches from turning brown.
• Egg wash - mixed with milk and then sprinkled with sugar for a pretty finish to the pie.

Step-by-Step Directions

Step 1|Make the Pie Dough

• Preheat oven to 400° F.
• On a lightly floured surface, roll one half of the dough into a ⅛ inch thick circle large enough to fit into the bottom of a 9 inch pie plate.
• Transfer to the pie plate.
• Refrigerate while you prepare the filling.

Step 2|Prepare the Peaches

• In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
• Add the filling to the chilled pie crust and place back into the refrigerator to chill.

Step 3 | Add the Top Pie Crust

• Roll out the remaining dough into a ⅛ inch thick circle. Transfer to the top of the chilled pie.
• Trim the edges of the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges.
• Slash vents in a few places using a sharp knife.         
• Chill the assembled  pie in the refrigerator for at least 30 minutes.
• Whisk together the egg and tablespoon of milk.
• Remove the chilled pie from the refrigerator and brush the top with the egg-milk mixture. Sprinkle with white sugar then place the pie on the prepared baking sheet.

Step 4|Baking Instructions

• Place the oven rack in the bottom third of the oven.
• Line a baking sheet with parchment paper or aluminum foil to catch any pie leakage.
• Bake the peach pie recipe in the bottom  third of the oven for about 45 minutes to an hour or until the filling is bubbling in the center. 
• Cover entire pie loosely with foil if the crust is getting too brown.

Tried this recipe? Let me know in the comments and don't forget to rate it!

Substitutions

• If you don't have access to fresh peaches, you can use frozen or even canned peaches.
• Make sure you drain both very well before adding them to the pie dough.
• Check out my Desserts to make with Canned Peaches  that all include a can of peaches.

How to Choose the Perfect Peach

• Freestone Peaches - these are the best peaches to use for cooking and baking. The peach flesh is not attached to the pit and that makes it really easy to remove, peel and even slice.
• Clingstone Peaches - everything is attached to the skin which usually means you have more work cut out for you when prepping them for recipes.

Storage

• Store the baked peach pie recipe in the refrigerator for up to 3 days. You can either cover it with aluminum foil but I personally love these Pie Carriers.
• You could freeze the pie either baked or unbaked in an airtight container for up to 3 months.
• Allow the pie to thaw in the refrigerator the night before you want to serve it.
• If the pie was frozen unbaked, follow the baking instructions above.
• Reheat a baked defrosted pie in a preheated 350° F oven until warmed through.

Top Tip

• The key to making this peach pie recipe a success is to use ripe peaches. If you only have access to peaches that aren't quite ripe enough, place them in a paper bag which will help ripen them.
• Only you don't want the peaches to touch each other in the bag. Lay the bag on the counter and slide the peaches in making sure they're not touching. Close the bag and check them in 24 hours. They should be ripe enough to use.

FREQUENTLY ASKED RECIPE QUESTIONS

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