If you’ve ever Googled a peach pie recipe and then stared down a pile of peaches, wondering where to even start (been there), you’re in just the right spot. Figuring out how to bake up a showstopper, with a crust that makes people’s eyes widen and a filling that’s all juicy but somehow holds together — well, it’s a lot. I chased pie perfection for honestly too many summers. If you’re into fruit desserts, I’m betting you’ve dipped into this apple pie filling recipe or even something more berry-forward like this blackberry pie recipe easy. Peach pie, though, kinda feels like the queen of summer pies. So let’s break it down. 
Table of Contents
Why This Peach Pie Recipe Works
Let’s set the record straight. Not all pies are created equal, and I’ll push hard for this homemade version over anything from the frozen aisle. What’s special here? It’s straightforward, nothing fancy you can’t find at a local grocery store, and the techniques just make sense. Like, let the peaches shine — don’t drown them in sugar or bury them under too much crust.
There’s this balance: buttery, flaky crust, juicy and thick filling, a whisper of cinnamon (not the spice parade you might be worried about). I used to struggle to get the filling to set up. Cornstarch is your secret pal — not too much, just enough. And I strongly believe a homemade crust tastes about a zillion times better. Oh, some people add almond extract but I find it can muscle out the peach flavor, so I usually skip it.
The bottom line? This recipe’s got simplicity that lets the fruit do the talking, with just a little help from a dough and some patience (which, I know, can be tough). You honestly can pull this off, promise.
“I brought this to a family reunion and even my aunt, who judges *every* pie, asked for the recipe. That never happens. So yeah, believe in this one.”
Best Peaches for Peach Pie
So here’s the thing. The best peach pie recipe will never happen with lackluster fruit. You want your peaches ripe but not mushy. Like, if they’re soft enough you leave a thumbprint, they’re probably ready. Too hard? Let them sit on the counter a couple days.
White or yellow? Either will work. Yellow peaches are a bit more classic. Freestone types are a game changer. That pit just pops right out instead of fighting you. Clingstone peaches? Oof, you’ll spend years carving fruit and, trust me, you’ll get frustrated.
If it isn’t summer and you’re craving a slice, frozen can work in a pinch. Thaw them first and drain ’em well or the filling will get runny. But when possible, always always go with the juiciest, freshest peaches you can find. Local stands over supermarket imports every time.
If you dig southern desserts, I’ve also got a killer classic southern peach cobbler recipe for when you want something even simpler. 
Homemade Pie Crust: You Can Do It!
I know, pie crust gives some folks big anxiety. Hear me out: it doesn’t have to be terrifying. Just keep butter cold (heck, I’ve even frozen it for a few), work fast, and don’t overmix. A mix of butter and shortening gives the dreamiest texture if you ask me.
I opt for a food processor and pulse until I see pebble-sized butter bits. You could totally do it old-school by hand. The goal is streaks of butter — that’s what makes it flaky.
A splash of ice water, toss it together gently till it barely holds. Wrap it, chill it. That’s it. Don’t make yourself nuts trying to roll a perfect circle. Patch it if you have to — rustic pies have charm. If you’re comparing to, say, store-bought, honestly, this is the big difference between OK and five-star restaurant results.
One more tip: Egg wash. It’ll make that golden, photogenic top, and people will think you took a pie class.
Best Tips for Pie Success
So you’ve got your dough, your peaches, and you’re ready to make magic. Here are the tricks I wish I’d known sooner:
- Cool your pie crust before adding filling so it doesn’t melt and get soggy.
- Let the baked pie cool at least 3-4 hours. Seriously, or you’ll have a peach avalanche.
- Sprinkle a little flour or even some crushed graham cracker crumbs on the bottom crust to guard against a soggy bottom.
- If you want fancy lattice, go for it. If not, a plain top works and is just as tasty. Nobody judges after that first bite.
(nodding to fellow pie adventurers out there — these swaps can save the day) 
How to Store Peach Pie
Storage isn’t exactly the sexiest pie topic, but that doesn’t mean it’s not important. Here’s what I do: Once it’s cooled, I loosely cover the pie with foil or plastic. It sits on the counter for a day, maybe two, if your kitchen isn’t super hot. Any longer? Pop it in the fridge.
If you’re making pie ahead (hi, planners!), you can bake it the day before and store it chilled. Warm it up for a few minutes in the oven before serving. Freezer folks, you can freeze whole baked pie, but wrap it well or it might taste like your ice cubes.
I’d say, though, fresh is king. Pie just tastes best the day it’s made, once all the juices have set and the crust is still a bit crisp at the edges.
Common Questions
Q: Can I use canned peaches?
A: In a pinch, yes, but drain them super well or it gets soupy. Fresh is always best for flavor and texture.
Q: What’s the best way to peel peaches fast?
A: Boil water, score the bottoms, dunk peaches for 30 seconds, then slip off the skins. Way less stressful, especially if you’re making several pies.
Q: Can I make the dough ahead of time?
A: Definitely. Pie dough keeps in the fridge for up to three days or freezes for a month. Thaw in the fridge before using.
Q: Do I need to blind-bake the crust?
A: Nope, not for this recipe. As long as you prevent sogginess (see those bullet tips earlier), you’re golden.
Q: What if my peach pie isn’t thickening up?
A: It may just need more cooling time. Sometimes, firmer peaches or random humidity can change things, but patience usually fixes it.
The Peachy Wrap-Up: You’ve Got This
Honestly, if you follow this peach pie recipe, there’s a great chance you’ll end up with a pie worthy of applause (or at least some wide-eyed family members). Picking the best peaches, not fussing too much with the crust, and letting things cool enough — those are the basics. If this gets you hooked on fruit desserts, you might want to try a Perfect Peach Pie Recipe – Sally’s Baking, or maybe check out an old-fashioned peach pie recipe for other spins. And if you’re after a true two-crust throwback, Peach Pie the Old Fashioned Two Crust Way Recipe has its strong fan club. Go grab those peaches and show summer who’s boss. 
Peach Pie
Ingredients
For the Pie Crust
- 2 cups all-purpose flour For the pie crust base.
- 1 cup unsalted butter Cold and cut into small pieces.
- ¼ cup shortening For added flakiness.
- ¼ cup ice water To bind the crust.
For the Peach Filling
- 6-8 cups fresh peaches Ripe but firm, sliced and pitted.
- ¾ cup granulated sugar Adjust according to peach sweetness.
- ¼ cup cornstarch To thicken the filling.
- 1 teaspoon cinnamon Just a hint for flavor.
- 1 tablespoon lemon juice To enhance brightness of flavor.
Instructions
Prepare the Pie Crust
- In a food processor, combine flour, cold butter, and shortening. Pulse until you see pebble-sized butter bits.
- Add ice water slowly while pulsing until the dough barely holds together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
Make the Filling
- Slice and pit the peaches, then place them in a large mixing bowl.
- Toss the peaches with sugar, cornstarch, cinnamon, and lemon juice until well coated.
Assemble and Bake
- Preheat the oven to 400°F (200°C).
- Roll out the chilled pie crust and place it in a pie dish.
- Pour the peach filling into the crust.
- Cover with another layer of pie crust, crimp edges, and cut slits for steam.
- Bake for 45 minutes or until the crust is golden and filling is bubbly.
- Let the pie cool for at least 3-4 hours before slicing.
