Picture this: a golden, flaky crust embracing a mound of juicy, sun-kissed peaches, all wrapped up in a beautifully woven lattice top. That’s what you’re in for with this incredible Peach Pie recipe! It’s the perfect way to celebrate summer’s bounty and create a dessert that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Bursting with Flavor: Each bite is a perfect balance of sweet, tangy peaches and warm spices.
- Show-Stopping Presentation: The lattice top isn’t just pretty – it’s a conversation starter!
- Versatile: Works wonderfully with fresh peaches in summer, but can be adapted for frozen peaches year-round.
- Comforting: There’s something about a homemade pie that just feels like a warm hug.
Ingredients
- Pie Crust: The foundation of any great pie. Make your own or use store-bought for a time-saver.
- Peaches: The star of the show! Choose ripe, fragrant peaches for the best flavor.
- Sugar: Enhances the natural sweetness of the peaches.
- Cornstarch: Our secret weapon for a perfectly thickened filling.
- Lemon Juice: Adds a bright note and balances the sweetness.
- Vanilla Extract: For depth and warmth.
- Cinnamon: Because what’s a pie without a little spice?
- Butter: Dotted on top of the filling for richness.
- Egg: For that beautiful golden shine on the crust.
- Coarse Sugar: The finishing touch for a bit of sparkle and crunch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add a pinch of nutmeg or cardamom for an extra layer of flavor.
- Mixed Fruit: Throw in some blueberries or raspberries for a colorful twist.
- Crumb Topping: Skip the lattice and opt for a streusel topping instead.
- Boozy Twist: Add a splash of bourbon to the filling for an adult version.
How to Make the Perfect Peach Pie
Step 1: Prep the Peaches
Start by peeling and slicing your peaches. Don’t worry if it gets a bit messy – that’s part of the fun!
Step 2: Mix the Filling
Toss those peach slices with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let them get cozy while you work on the crust.
Step 3: Roll Out the Crust
Roll out your bottom crust and nestle it into your pie dish. Pro tip: chill it while you prepare the lattice strips.
Step 4: Fill and Top
Pour in that luscious peach filling, dot with butter, and then have fun creating your lattice top. It’s like weaving, but tastier!
Step 5: Bake to Perfection
Brush with egg wash, sprinkle with sugar, and bake until golden and bubbly. The hardest part? Waiting for it to cool before diving in!
Pro Tips for Making the Recipe
- Chill Out: Keep your pie crust cold for the flakiest results.
- Taste Test: Adjust the sugar based on how sweet your peaches are.
- Thicken Up: Don’t skimp on the cornstarch – it’s key for a sliceable pie.
- Foil Friend: Use foil to protect the edges from over-browning.
How to Serve
Serve this beauty slightly warm with a scoop of vanilla ice cream for the ultimate summer dessert experience. For breakfast (because pie for breakfast is totally a thing), a dollop of Greek yogurt does the trick.
Make Ahead and Storage
Storing Leftovers
Keep your pie at room temperature for up to 2 days, or refrigerate for up to 4 days. Just cover it loosely with foil to keep it fresh.
Freezing
You can freeze the unbaked pie for up to 3 months. Bake straight from frozen, adding about 20 minutes to the bake time.
Reheating
Warm individual slices in the microwave for 30 seconds, or pop the whole pie in a 350°F oven for about 15 minutes.
FAQs
Can I use canned peaches?
Fresh is best, but in a pinch, canned peaches will work. Just drain them well and reduce the sugar in the recipe.
Why is my pie filling runny?
It might need more time to set. Let it cool completely (we’re talking hours here) before slicing. Also, make sure you’re using enough cornstarch.
Can I make this pie with a crumb topping instead of a lattice?
Absolutely! A crumb topping is delicious and easier if you’re short on time. Mix flour, sugar, and butter until crumbly and sprinkle over the filling before baking.
How do I know when the pie is done?
Look for a golden-brown crust and filling that’s bubbling, even in the center. If in doubt, give it a few more minutes – better slightly overdone than underbaked!
This Peach Pie is more than just a dessert – it’s a celebration of summer in every bite. The combination of juicy peaches, flaky crust, and warm spices creates a symphony of flavors that’s hard to resist. Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe is sure to impress. So grab those peaches and get baking – a slice of summer is waiting for you!
Print
Heavenly Peach Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in the sweet essence of summer with this classic Peach Pie recipe. Featuring a flaky, golden lattice crust and a luscious filling of juicy peaches, this dessert is the perfect balance of tartness and sweetness. Ideal for family gatherings, potlucks, or as a special treat, this pie captures the quintessential flavors of ripe peaches enhanced with warm cinnamon and vanilla.
Ingredients
- 1 double pie crust
- 3 pounds peaches (1.4kg, about 8-9 peaches)
- 2/3 cup granulated sugar (133g)
- 6 tablespoons cornstarch (42g)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, cubed
- 1 egg
- Coarse sugar for sprinkling
Instructions
- Prepare the oven and dough:
Preheat the oven to 425°F (218°C). Allow the pie dough disks to warm up on the counter. - Prepare the peaches:
Score the bottom of each peach and peel off the skin. Halve the peaches, remove the pits, and cut them into ½-inch thick slices. - Mix the filling:
In a large bowl, gently combine the peach slices, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside while rolling out the pie crust. - Roll out the bottom crust:
Roll one disk of pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch deep dish pie plate, leaving excess hanging over the edges. - Prepare the lattice top:
Roll the other disk into an 11-inch circle. Cut the dough into 1-inch-wide strips (8-10 strips needed). - Assemble the pie:
Place the peach mixture in the bottom crust, smoothing it to create a level surface. Dot the filling with butter cubes. Arrange the pie crust strips in a lattice pattern over the fruit filling. - Trim and crimp the edges:
Trim both the lattice strips and bottom crust to have a 1-inch overhang. Fold the excess under itself and press down to create a flat edge. Crimp as desired. - Apply egg wash:
Beat the egg with 1 tablespoon of water. Brush the lattice topping and crust with the egg wash and sprinkle with coarse sugar. - Bake the pie:
Cover the edge of the pie loosely with aluminum foil. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 40-50 minutes, until golden brown and bubbling. - Cool and serve:
Place the pie on a cooling rack and cool for 4-5 hours before slicing.
Notes
- Peeling peaches is optional but recommended for a smoother texture.
- Add a pinch of salt to balance sweetness and enhance flavor.
- Experiment with spices like nutmeg, cardamom, or ginger for variety.
- Include all juices from the peach mixture to ensure proper thickening.
- For a non-lattice top, use a whole crust with vents or decorative cutouts.
- Bake on a preheated sheet tray for a crispier bottom crust.
- Tent the pie with foil if the top browns too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
