Peach Pie is one of the best pie recipes you will ever make; the flavorful and juicy peach filling with the flaky and buttery pie crust makes this irresistible.
If you love peach recipes, try our quick and easy peach fritters, simple peach and cream, healthy peach salsa, and the famous peach upside-down cake recipes.
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Recipe card
Best Peach Pie Recipe
Equipment
- Pie pan
Ingredients
- 2 Pie crust homemade or store-bought
- 3 pounds Peaches about 8 to 9
- 1 cup White sugar adjust based on the sweetness of the fruit
- Salt a small pinch
- 3 tablespoon All purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- ¼ teaspoon Cardamom powder optional or cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoon Butter
- Egg heavy cream, or milk, to brush
Instructions
Peach pie filling
- Peel and slice the peaches into chunks or cubes.3 pounds Peaches
- Add ½ cup of sugar, salt, and the sliced peaches in a bowl and stir. Let this sit for about 20 to 30 minutes.1 cup White sugar, Salt
- Meanwhile, preheat the oven to 350 degrees F.
- Strain the juices collected at the bottom of the bowl into a skillet or pan and bring to a boil. Cook for about 5 minutes on a medium-high flame, or until syrup is formed.
- In a bowl, add the strained peaches, remaining sugar, flour, cornstarch, lemon juice, cardamom, and vanilla extract and toss. (You can add a dash of cinnamon or cayenne at this point instead of cardamom)3 tablespoon All purpose flour, 1 tablespoon Cornstarch, 1 teaspoon Lemon juice, ¼ teaspoon Cardamom powder, 1 teaspoon Vanilla extract
- Pour the hot peach syrup prepared into this mixture and stir.
Making of peach pie
- Grease a 9-inch pie plate with butter.
- Roll one pie crust to about a 10 to 12-inch circle and press it into a pie plate.2 Pie crust
- Next, pour the peach filling into the pie crust and dot it with butter.2 tablespoon Butter
- Roll the second pie crust on a floured working surface and cut it into ten 1-inch strips using a knife or pastry cutter.
- Lay the strips over and under one another and weave them to form a lattice crust.
- I haven't trimmed the edges for a rustic feel. If you prefer a pie with clean edges, tuck the strips under the bottom crust and crimp the edges of the crust.
- Brush the lattice top with milk and bake in a preheated oven for about 1 hour and 10 minutes until the crust develops a beautiful golden brown color and the peach bubbles through the lattice openings.Egg
- Let the pie cool completely before slicing.
Notes
- To elevate your pie to the next level, add a teaspoon of freshly grated ginger. Remember to serve your pie with vanilla ice cream.
- Slice only after the pie is cooled down so it gets time to set fully.
- Make the filling only when you are ready to bake the pie. Filling ahead of time will release too much liquid.
Nutrition
Ingredients
Pie crust: Homemade or store-bought pie crust will work for this recipe. To make the homemade crust, check our berry pie or flaky galette recipe.
Peaches: fresh and firm peaches cut into cubes (chunks) for best results. Canned or frozen peaches can also be used. Note that there will be difference in the texture.
Sugar: Used as a sweetener
Flour: Combine all-purpose flour and cornstarch. These act as a thickener for filling.
Lemon juice: Brightens the flavor.
Spices: I have added cardamom. You can add cinnamon and fresh ginger or cayenne.
Check out the recipe card for the full list of the ingredients.
Peach pie filling
- Peel and slice the peaches into chunks or cubes.
- Add ½ cup of sugar, salt, and the sliced peaches in a bowl and stir. Let this sit for about 20 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Strain the juices collected at the bottom of the bowl into a skillet or pan and bring to a boil. Cook for about 5 minutes on a medium-high flame, or until syrup is formed.
- In a bowl, add the strained peaches, remaining sugar, flour, cornstarch, lemon juice, cardamom, and vanilla extract and toss. (You can add a dash of cinnamon or cayenne at this point instead of cardamom)
- Pour the hot peach syrup prepared into this mixture and stir.
Making of peach pie
- Grease a 9-inch pie plate with butter.
- Roll one pie crust to about a 10 to 12-inch circle and press it into a pie plate.
- Next, pour the peach filling into the pie crust and dot it with butter.
- Roll the second pie crust on a floured working surface and cut it into ten 1-inch strips using a knife or pastry cutter.
- Lay the strips over and under one another and weave them to form a lattice crust.
- I haven't trimmed the edges for a rustic feel. If you prefer a pie with clean edges, tuck the strips under the bottom crust and crimp the edges of the crust.
- Brush the lattice top with milk and bake in a preheated oven for about 1 hour and 10 minutes until the crust develops a beautiful golden brown color and the peach bubbles through the lattice openings.
- Let the pie cool completely before slicing.
Tips
- To elevate your pie to the next level, add a teaspoon of freshly grated ginger. Remember to serve your pie with vanilla ice cream.
- Slice only after the pie is cooled down so it gets time to set fully.
- Make the filling only when you are ready to bake the pie. Filling ahead of time will release too much liquid.
More peach recipes
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Note: We originally posted this peach pie recipe in Sept 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
cheri
Hi Kushi, I have not had a peach pie in ages and it is one of my favorites, love this recipe. Bepie!autiful looking
Kushi
Thank you Cheri 🙂
Nava K
Oh, oh, oh, Speechless I am for the right reasons. Truly tempting.
Kushi
Thank you Nava 🙂
Treat and Trick
Gorgeous pie! I want a big slice right away..
Kushi
Thank you dear 🙂
Jeena
Lovely peach pie...Wonderful looking and drooling...
Kushi
Thank you Jeena 🙂