This Fresh Peach Pie Recipe combines ripe summer peaches, spices and sweetness under a delicate buttery and flaky crust! You will adore each and every bite of this pie!
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I don’t share a lot of traditional pies on this blog. My family is more of a cobbler and peach crisp loving crew but we do make mean pies! My big mama makes such lovely fresh peach pies that this recipe is an ode to her. With fresh picked peaches and a flaky crust, she definitely set the bar high on what a true fresh peach pie should taste like.
The Heart and Soul of the Best Peach Pie
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian (can be made vegan or gluten-free with appropriate crust)
Key Flavor: Juicy, Sweet Peaches with a Buttery, Flaky Crust
Skill Level: Intermediate
Sweet Highlights:
- Flavorful Balance: The natural sweetness of ripe peaches combined with a touch of sugar creates a perfect balance of flavors.
- Buttery Bliss: A homemade, flaky pie crust envelops the peaches, providing a buttery contrast to their juicy goodness.
- Aroma Heaven: As this pie bakes, your kitchen will be filled with an intoxicating aroma that feels like a warm hug in your house my boos.
- Texture Wonderland: From the crispy crust to the tender peach slices, every bite is perfect.
- Versatile Delight: Perfect for summer barbecues, family gatherings, or just because.
Ingredients
To make the pie filling, you will need the following ingredients:
- Sugar (both brown and granulated are needed for this recipe)
- Fresh lemon juice and zest
- Vanilla extract
- Nutmeg
- Cinnamon
- All-Purpose Flour
I love to toss the fresh peach slices with both sugars. That addition of the molasses flavor really adds some depth. The citrus flavors of the lemon zest and juice really brighten the flavors of the peaches. Adding it also adds another dimension of flavor to your pie.
For additional flavor, I can’t get enough of pure vanilla extract. I add it to everything. For even more vanilla, you can add vanilla paste or vanilla bean seeds. Adding your favorite baking spices can really make peaches taste even better. Everything from nutmeg to cinnamon are key!
Finally I add flour to thicken the juices that will inevitably flow in this recipe. You don’t want too much of a syrup like cobblers have.
How to Make Peach Pie
Crust:
- Prepare your dough using Grandbaby Cakes’ Perfect Pie Crust Recipe (link here). It works in so many amazing recipes from classic pies to galettes like this Plum Galette.
Peach Filling:
- In a bowl, mix sliced peaches with lemon zest, juice, sugars, salt, nutmeg, cinnamon, and flour until well coated.
Assembly:
- Preheat oven to 350 degrees.
- Fit one rolled-out dough half into your pie plate. Add peach filling and dot with butter.
- Top with the second dough half, in your chosen design.
- Brush with egg wash, sprinkle with sugar, and bake for 35-45 minutes until golden and bubbly.
There are no words for how fantastic this pie tastes. In fact, there is nothing more to say. On to this fab fresh peach pie recipe.
How to Store
- Cool Completely: Ensure your peach pie has completely cooled to room temperature after baking. This can take up to 3 hours boos.
- Refrigerate or Freeze: For short-term storage, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, wrap tightly and freeze for up to two months.
- Reheat for Perfection: Reheat refrigerated pie in a 350-degree oven for about 10 minutes, or until warm. If its frozen, allow to thaw in the refrigerator first before reheating.
Other Amazing Peach Recipes to Try
Fresh Peach Pie
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Crust
- 1 pie crust using this recipe https://grandbaby-cakes.com/perfect-pie-crust-recipe/
For the Peach Filling:
- 6 cups peeled and sliced fresh peaches
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup packed light brown sugar
- 1/4-1/2 cup granulated sugar adjust this based on sweetness of peaches
- Sprinkle salt
- Sprinkle nutmeg
- Sprinkle cinnamon
- 4 tablespoons all-purpose flour go up to 5 if peaches are really watery
For Assembly:
- 1/4 cup butter in small slices
- 1 large egg with 1 teaspoon of water beaten
- Raw sugar for garnish
Instructions
For The Crust:
- Follow the instructions for the crust here: https://grandbaby-cakes.com/perfect-pie-crust-recipe/
For The Peach Filling:
- In a large bowl, add peaches, lemon est and juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
For Assembly:
- Preheat oven to 350 degrees.
- Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
- Fill pie dough with peach filling.
- Dot top of peach filling with butter.
- Roll out remaining dough and add to the top of the peach filling in a full sheet, in a lattice design or in another decorative design of your choosing.
- Brush top of pie crush with egg wash and sprinkle with sugar.
- Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.
Notes
- Cool Completely: Ensure your peach pie has completely cooled to room temperature after baking. This can take up to 3 hours boos.
- Refrigerate or Freeze: For short-term storage, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, wrap tightly and freeze for up to two months.
- Reheat for Perfection: Reheat refrigerated pie in a 350-degree oven for about 10 minutes, or until warm. If its frozen, allow to thaw in the refrigerator first before reheating.
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Can the peach filling be frozen for later use in pies.
Sure!
thank you, incredible recipe.
Me and my boyfriend just made this we loved it we used fresh peaches Fredericksburg it came out amazing
Excellent recipe! Thank you
Since it’s peach season in Texas I’ve made this pie 4 times and given to friends. I’m making another tonight for our cookout for Father’sday. It’s a no fail recipe and turns out amazing!!
Just made this! Cant wait to see how it turns out!!
cooking this tonight
Is it possible to bake the pie without the top layer of crust – instead adding meringue later on?
Cassie, my Mama would always make her peach pie with top crust only. She didn’t like that the bottom crust could be soggy, and also was halving the crust calories. We never missed the bottom crust.
Must try it’s just simply the best
Peaches are quite simply my favorite fruit. This recipe is amazing and your photos have my mouth watering!