There’s nothing quite like the warmth of a homemade peach pie, fresh from the oven, to bring a smile to everyone’s face. Today, I’m excited to share with you my secret to creating the best peach pie recipe that’s sure to become a family favorite. Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy to follow and packed with flavor. So, let’s dive in and make some delicious memories!
Why You’ll Love This Recipe
- A flaky, buttery crust that’s easier to make than you think
- A sweet and tangy peach filling that’s perfectly balanced
- A rustic, charming presentation that’s sure to impress
- Perfect for family gatherings, potlucks, or just a cozy night in
Ingredients
Here’s what you’ll need to make this delicious peach pie. Don’t worry, I’ll walk you through every step so you feel confident in the kitchen!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! Here’s a step-by-step guide to making the best peach pie recipe:
- Prep the Crust: Start by making my Easy Pie Crust recipe. It’s the perfect base for this pie and ensures a flaky texture.
- Peel and Slice Peaches: Peel and slice 6-8 large fresh peaches. If using frozen peaches, thaw them first and pat dry to remove excess moisture.
- Make the Filling: In a large bowl, mix together the sliced peaches, lemon juice, brown sugar, flour, cinnamon, ginger, cardamom, and salt. Let it sit for about 15 minutes to allow the peaches to release their juices.
- Assemble the Pie: Roll out the chilled pie crust and place it in a 9-inch pie dish. Fill the crust with the peach mixture and dot the top with the cubed butter.
- Top with Crust or Crumble: You can either cover the pie with another pie crust or use a crumble topping. If using a crust, cut a few slits in the top for ventilation. If using a crumble, mix together flour, sugar, and butter to create a crumbly topping.
- Bake: Preheat your oven to 375°F (190°C). Brush the top of the pie with an egg wash (beaten egg mixed with a little water) and sprinkle with turbinado sugar. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Pro Tips for Making the Recipe
Here are a few tips to ensure your peach pie turns out perfectly every time:
- Use Fresh Peaches: Fresh peaches will give you the best flavor and texture. However, if fresh peaches aren’t in season, frozen peaches work beautifully too—just thaw them first and pat dry to remove excess moisture.
- Don’t Overmix: Mix the filling ingredients just until they’re combined. Overmixing can make the filling too runny.
- Chill the Crust: Make sure your pie crust is well-chilled before rolling it out. This will help the crust hold its shape and give it a flaky texture.
- Let it Rest: After baking, let the pie rest for at least 30 minutes before serving. This allows the filling to set and makes it easier to slice.
How to Serve
There are so many ways to enjoy this peach pie! Here are a few of my favorites:
- Classic Slice: Serve a warm slice of pie on its own or with a scoop of vanilla ice cream.
- Breakfast Option: Enjoy a slice with a cup of coffee or tea for a sweet breakfast treat.
- Dessert Bar: Set up a dessert bar with this pie as the star, alongside other favorites like my Tender Coconut Cake and some Harry Potter-inspired desserts.
Make Ahead and Storage
One of the best things about this peach pie is that it can be made ahead of time, making it perfect for busy schedules:
- Make Ahead: The pie can be assembled and refrigerated for up to 24 hours before baking. Alternatively, you can bake it and store it at room temperature for up to 2 days.
- Freeze: If you want to freeze the pie, assemble it but don’t bake it. Wrap it tightly in plastic wrap and freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge and bake as instructed.
And there you have it—my secret to making the best peach pie recipe! Whether you’re enjoying it as a quick family dinner dessert or serving it at your next gathering, this pie is sure to be a hit. Don’t forget to share your creations with me on social media—I’d love to see how it turns out!
Peach Pie
Ingredients
- 1 double recipe Easy Pie Crust chilled
- 6-8 large fresh peaches
- 1 ½ tablespoons lemon juice
- ¾ cup light brown sugar packed
- ½ cup all-purpose flour
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small cubes
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado, sparkling or granulated sugar
Instructions
- Preheat oven to 375°F (190°C). Roll out the chilled pie crust and place in a 9-inch pie dish.
- In a large bowl, mix together sliced peaches, lemon juice, brown sugar, flour, cinnamon, ginger, cardamom, and salt.
- Pour the peach mixture into the pie crust. Dot the top with butter cubes.
- Roll out the remaining pie crust for the top. Crimp edges to seal. Cut slits for ventilation.
- Brush the top crust with egg wash and sprinkle with turbinado sugar.
- Bake for 45-50 minutes, or until crust is golden and filling is bubbly.