This double crust fresh peach pie wraps a ripe, sweet filling of sliced peaches, cinnamon, and lemon in a flaky butter crust, then bakes until the top turns deep golden and the juices bubble through the steam vents.
The crust comes together in a food processor, the filling needs only one bowl, and the oven does the rest. Patience at the end matters most, because a pie that cools for several hours slices cleanly instead of running across the plate.
Table of Contents
Why This Double Crust Fresh Peach Pie Recipe Works
Cold butter and shortening make a flaky crust. Butter brings flavor, shortening adds tenderness, and keeping both cold means they melt in the oven and leave layers of crisp pastry behind.
Cornstarch sets the filling. Peaches release plenty of juice, and a quarter cup of cornstarch turns it into a glossy, sliceable filling instead of a watery puddle under the crust.
Firm, ripe peaches keep their shape. They soften during baking without turning to mush, so the filling stays chunky with tender slices rather than a flat, jam like layer.
Ingredients for Double Crust Fresh Peach Pie
- For the crust you need about two and a half cups of flour, one cup of cold butter, a quarter cup of shortening, a teaspoon of salt, and half a cup of ice water.
- For the filling use seven cups of sliced peaches, three quarters of a cup of sugar, a quarter cup of cornstarch, a teaspoon of cinnamon, and a tablespoon of lemon juice.
Flour and fats: Cut the butter into small cubes and keep it in the refrigerator until the last moment. Warm butter melts into the flour and makes a tough crust.
Ice water: Add it a tablespoon at a time while pulsing, only until the dough holds together when pinched.
Peaches: Choose ripe but firm fruit. Slice it about half an inch thick so the pieces cook through without falling apart.
Cornstarch: Toss it with the sugar first, then with the fruit, so it spreads evenly and avoids white clumps in the filling.
Lemon juice: It keeps the peaches bright and balances the sugar, so the filling tastes fresh rather than flat.
How to Make Double Crust Fresh Peach Pie
1. Make the dough. Pulse the flour, salt, butter, and shortening in a food processor until the mixture looks like coarse crumbs with some pea sized pieces.
2. Bring it together. Add the ice water slowly while pulsing until the dough barely holds together, then divide it in two, wrap, and chill for thirty minutes.
3. Mix the filling. Slice the peaches into a large bowl and toss them gently with the sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
4. Heat the oven. Heat the oven to 400 degrees F and place a rimmed baking sheet on the lower rack to catch any drips.
5. Fill the pie. Roll one dough half into a twelve inch circle, fit it into a nine inch pie dish, and pour in the filling.
6. Top and vent. Roll the second half, lay it over the filling, trim and crimp the edges, and cut several slits so steam can escape.
7. Bake and cool. Bake for about forty five minutes until the crust is golden and the filling bubbles, then cool for at least three hours before slicing.
How to Serve Double Crust Fresh Peach Pie
Serve slices at room temperature with a scoop of vanilla ice cream or a spoonful of whipped cream. Passion fruit ice cream makes a bright pairing, fresh peach lemonade suits a summer table, and fresh peach oat crisp and fresh fruit pavlova work well on a dessert board.
How to Store and Reheat Double Crust Fresh Peach Pie
Keep the cooled pie loosely covered at room temperature for up to two hours, then refrigerate it for up to three days. Fruit pies do not freeze well after baking, so slice only what you plan to eat. Warm single slices in the oven at 350 degrees F for ten minutes before serving.
Tips and Variations for Double Crust Fresh Peach Pie
Flag the allergens. This pie contains wheat and milk, and shortening blends sometimes contain soy, so check labels for guests.
Do not taste raw dough. Do not taste the raw dough, because uncooked flour can carry bacteria.
Chill between steps. If the dough turns soft while rolling, return it to the refrigerator for ten minutes.
Protect the edges. Cover the rim with foil if it browns faster than the center.
Use a baking sheet. Setting the pie on a lined sheet catches bubbling juices and saves your oven.
Taste the fruit. Add a little more sugar for tart peaches, or less for very sweet ones.
Cool completely. Cutting too early releases hot, runny filling, so wait the full three hours for clean slices.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage times.
Frequently Asked Questions About Double Crust Fresh Peach Pie
How do I stop a double crust fresh peach pie from being runny?
Use cornstarch, bake until the filling bubbles in the center, and let the pie cool for at least three hours.
Can I make double crust fresh peach pie with frozen peaches?
Yes. Use them without thawing, add a little extra cornstarch, and expect a slightly longer baking time.
Should I peel peaches for double crust fresh peach pie?
Peeling gives a smoother filling. Score the skins, dip the fruit in boiling water for thirty seconds, and the skins slip off.
Can I make the dough ahead?
Yes. Wrap the dough and refrigerate it for up to two days, or freeze it for up to three months.
How do I know the pie is done?
Look for a deep golden crust and thick bubbles breaking through the vents, which show the filling has thickened.
Double Crust Fresh Peach Pie
Equipment
- Food processor
- Rolling Pin
- Nine inch pie dish
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 300 g all purpose flour about two and a half cups
- 1 tsp salt
- 1 cup cold unsalted butter cut into small cubes
- ¼ cup vegetable shortening cold
- ½ cup ice water
- 7 cup sliced fresh peaches ripe but firm, about seven peaches
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
Cooking
- Dough. Pulse the flour, salt, butter, and shortening, add ice water, divide, and chill thirty minutes.
- Filling. Toss the peaches with the sugar, cornstarch, cinnamon, and lemon juice.
- Heat. Heat the oven to 400 degrees F with a baking sheet on the lower rack.
- Assemble. Fill a crust lined dish, cover with the second crust, crimp, and cut vents.
- Bake. Bake about forty five minutes until golden and bubbling.
- Cool. Cool at least three hours before slicing.
