When summertime peaches start making their way to farmers markets by the bushel, it’s time to break out this tried-and-true peach pie recipe. This pie features juicy peaches in a thick cinnamon-sugar sauce, all snuggled up inside two flaky crusts. Serve each slice with a scoop of vanilla ice cream for the ultimate warm-weather indulgence.
Peach Pie Ingredients
- Peaches: You can peel and slice the peaches up to a day in advance if you want to get a head start on this recipe.
- Double-crust pie dough: You can make your own double pie crust, or use a store-bought version. Here are our Test Kitchen’s picks for the best premade pie crust.
- Cornstarch: Cornstarch thickens the peach pie filling so the pie slices aren’t a runny mess and the filling won’t leave you with a soggy crust bottom.
- Nutmeg: Pre-ground nutmeg works just fine, but the bold flavor and aroma of freshly grated nutmeg is well worth the effort. Buy a whole nutmeg, and skim it across a Microplane grater for knockout nutmeg flavor.
- Cinnamon: Sweet cinnamon warms up the pie with cozy flavors and aromas.
- Lemon juice: A bit of fresh lemon juice awakens the sauce’s flavor with subtly bright, citrusy notes.
Directions
Step 1: Prepare the peaches
In a large bowl, whisk together the sugar and brown sugar. Add the peaches, and toss gently in the sugar. Cover the bowl, and let stand for one hour.
Step 2: Roll out the bottom pie crust
On a lightly floured surface, roll one dough sheet out to an 1/8-inch-thick circle. Transfer it to a 9-inch pie plate or a cast-iron skillet. Trim the dough so it’s even with the rim. Refrigerate the dough while preparing the filling.
Editor’s Tip: Brush off any excess flour with a pastry brush.
Step 3: Make the sauce
Preheat the oven to 400°F. Drain the peaches, and reserve the juice. In a small saucepan, whisk together the cornstarch, nutmeg, cinnamon and salt. Gradually stir in the reserved juice. Bring everything to a boil. Cook and stir the mixture until thickened, about two minutes.
Remove the saucepan from heat, and stir in the lemon juice and butter.
Step 4: Add the peaches to the sauce
Gently fold in the peaches. Pour the filling into the crust.
Step 5: Create the lattice
Roll out the remaining dough to an 1/8-inch-thick circle. Cut into 1-1/2-inch-wide strips. Arrange over the filling in a lattice pattern.
Trim and seal the strips to the edge of the bottom crust. Flute the edge.
Editor’s Tip: If you’re unfamiliar with this technique, learn how to make a lattice pie in just a few simple steps.
Step 6: Bake the pie
Cover the edge loosely with a pie crust shield. Bake the pie for 40 minutes, then remove the foil. Bake until the crust is golden brown and the filling is bubbly, 10 to 20 minutes longer. Cool the pie to room temperature on a wire rack. If desired, serve with vanilla ice cream.
Editor’s Tip: Place a baking sheet underneath the pie to catch juices that may bubble over in the oven. It’s easier to clean a baking sheet than the bottom of an oven!
Peach Pie Variations
- Add more spices: Want a bolder-tasting pie? Ground cardamom and ground ginger add zippy, floral and peppery notes that pair perfectly with peaches.
- Use a crumb topping instead: A crumb topping, like the one in our fruit pie crumb topping, would add a sweet, crisp finish to this peach pie.
- Go beyond the lattice: If a lattice design is too much work, learn how to make other decorative pie crusts, like a braided crust or cutout crust.
- Make it gluten-free: Make this peach pie recipe gluten free by omitting the pie crust and making your own gluten-free pie crust.
How to Store Peach Pie
To store, first bring the pie to room temperature, then wrap it in storage wrap. Store at room temperature for up to two days. Or, store it in the refrigerator for up to five days. Just keep in mind that refrigeration can make the flavor fade. Let the pie come to room temperature before eating.
Can you make peach pie ahead of time?
You can make the crust and slice the peaches ahead of time, but we don’t recommend making the filling until the day you bake the pie. Make the pie crust dough one to two days in advance, and keep wrapped in storage wrap, and only slice the peaches one day in advance.
Peach Pie Tips
Can I use canned peaches instead of fresh?
You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen peaches (as long as they’re thawed and drained), using the same amount the pie recipe calls for.
Do you have to peel peaches for pie? What’s the easiest way?
No, you don’t need to peel peaches for peach pie. The skins are edible, and they’ll add a charming, rustic look to desserts, like in these grilled peach sundaes. Just be sure to wash the peaches well before use.
Should you opt to peel your peaches, we recommend peeling peaches via the blanching method: Cut a shallow X in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water, and immediately plunge it into a bowl of ice water. This will cause the skin to shrink up and start pulling away from the peach’s flesh. Starting at the X in the bottom, carefully use your fingers or a paring knife, and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.
How do you ripen peaches for pie?
To ripen peaches, place them in a paper bag, and fold down the top. This traps the ethylene gas that the peaches naturally emit, which helps them to ripen. Leave the bag of peaches on the countertop for a few days, and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for baking into your peach dessert recipes.
How do I make a double crust pie dough?
To make a double crust pie dough, grab a large bowl, and whisk together 2-1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1 cup cold butter until the mixture is crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until the dough holds together when pressed. Divide the dough in half. Shape each half into a disk. Wrap the disks, and refrigerate for at least one hour.
What type of peach is best for peach pie?
The types of peaches that are best for peach pie are yellow-fleshed peaches, such as Sweet Scarlet or Reliance. Belle of Georgia peaches work great, too. Scout for peaches that are deeply fragrant and have a slight give when gently pressed.
