There’s something truly special about a homemade peach pie, isn’t there? The combination of tender, juicy peaches and a flaky crust is a match made in heaven. Today, I’m excited to share with you my secrets for creating the best peach pie you’ve ever tasted. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a family favorite!
Why You’ll Love This Recipe
- A flaky, buttery crust that’s easier to make than you think
- Juicy, sweet peaches that are perfectly balanced with spices
- A straightforward process that’s perfect for beginners
- A dessert that’s sure to impress at any gathering
Ingredients
Here’s what you’ll need to make this delicious peach pie:
- Enough Flaky Pastry for the base and top, to fit an 8-inch pie dish. I suggest a 10-inch disc for the base and an 8-inch for the top.
- 10 peaches peeled and sliced/chopped
- 1 cup water
- 1 cup regular sugar
- 1/4 cup cornstarch
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this mouthwatering peach pie:
- Make the Pastry: Start by preparing your flaky pastry dough for both the base and the top. If you’re using store-bought dough, make sure to thaw it according to the package instructions. If you’re feeling adventurous, you can make your own homemade pastry from scratch. Either way, the result will be delicious!
- Prepare the Filling: In a medium saucepan, combine the water, sugar, and cornstarch. Heat the mixture over medium heat, stirring constantly, until it thickens into a gel-like consistency. Remove the saucepan from the heat and gently fold in the sliced peaches, vanilla extract, nutmeg, and cinnamon. Let this mixture cool slightly before proceeding.
- Assemble the Pie: Roll out the larger portion of the pastry dough to fit a 10-inch pie dish. Gently place the dough into the dish, trimming any excess around the edges. Pour the peach filling into the pastry-lined dish. Roll out the remaining dough to fit the top of the pie. Place the rolled-out dough over the filling and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for about an hour, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil or a pie shield.
Pro Tips for Making the Recipe
Here are a few tips to ensure your peach pie turns out perfectly:
- Chill the Pastry: Make sure your pastry dough is well-chilled before rolling it out. This will help the dough hold its shape and create a flaky texture.
- Don’t Overmix: When combining the peaches with the sugar and spice mixture, be gentle to avoid breaking down the fruit too much. You want to maintain those beautiful chunks of peach in the filling.
- Use Fresh Peaches: Fresh, ripe peaches are essential for the best flavor. If peaches are out of season, you can use frozen peaches, but be sure to thaw and pat them dry before using.
How to Serve
There are so many ways to enjoy your homemade peach pie:
- Classic Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect complement to the warm, spiced peaches.
- Whipped Cream: Top your slice with a dollop of whipped cream for a light and airy treat.
- Room Temperature: Sometimes, there’s nothing better than a slice of pie at room temperature, allowing the flavors to shine in their purest form.
Make Ahead and Storage
If you want to prepare your peach pie ahead of time or store leftovers:
- Make Ahead: You can prepare the filling and pastry dough up to a day in advance. Store them separately in the refrigerator until you’re ready to assemble and bake.
- Storage: Once baked, the pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the pie for up to 3 months. Thaw frozen pie overnight in the refrigerator before serving.
And there you have it—my secrets for making the best peach pie you’ll ever taste! Whether you’re serving it at a family dinner or bringing it to a potluck, this pie is sure to be a hit. Don’t forget to check out some of my other favorite recipes, like my How to Make Tender Coconut Cake: A Step-by-Step Guide, Stunning Harry Potter Cake Decorations You Can Make at Home, and Sassy Rice Recipe: Bold & Easy to Make. Happy baking!
Peach Pie
Ingredients
- Enough pie dish Flaky Pastry for base and top (10 inch and 8 inch discs)
- 10 peaches Peaches peeled and sliced/chopped
- 1 cup Water
- 1 cup Sugar regular
- ¼ cup Cornstarch
- 1 tsp Vanilla
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
Instructions
- Make the pastry for the base and the top.
- Boil water, sugar, and cornstarch slowly to form a gel. Add peaches, vanilla, and spices once off the heat.
- Remove pastry from the fridge and cut into two pieces.
- Roll out and line the base of the dish with one piece, fill with peach filling, then top with the other rolled-out pastry.
- Bake at 350°F for about an hour.