Homemade Peach Pie: A Summer Classic for Every Baker
A flaky, butter-rich crust meets spiced, juicy fruit in a classic summer dessert delight.
Homemade Peach Pie: The All-Time Summer Favorite
There’s something magical about a homemade peach pie: golden flaky crust, bursting with sweet and tangy peach filling, topped with a beautiful lattice. Whether you’re baking for a picnic, holiday, or simply to celebrate ripe summer peaches, this peach pie recipe blends tradition and approachable methods for bakers of all skill levels.
Why Peach Pie? Seasonal Sweetness & Comfort
Peach pie epitomizes summer desserts. When peaches are in season, their juicy flesh and vibrant flavor shine best in pies. Even outside peach season, this recipe adapts beautifully to frozen fruit, ensuring you can enjoy the taste year-round. The combination of lightly spiced filling and all-butter crust delivers nostalgic comfort and elegant presentation.
Ingredients for the Perfect Peach Pie
- 3 lb. fresh peaches, pitted and cut into 1-inch pieces (about 7 cups of fruit)
- 1/2 cup granulated sugar for sweetness, balance, and optimal pie texture
- 1/4 cup packed light brown sugar to deepen flavor and add subtle molasses notes
- 1 all-butter pie crust recipe (yielding two crusts) for flakiness and rich taste
- 1/4 cup cornstarch to thicken the juicy peach filling without cloudiness
- 1/2 tsp. ground cardamom for aromatic warmth
- 1/4 tsp. kosher salt to balance sweetness
- 1/4 tsp. ground ginger for subtle spice
- 2 Tbsp. unsalted butter to enrich the filling
- 2 tsp. lemon zest + 1 Tbsp. lemon juice for brightness and acid
- 1 large egg, lightly beaten, for the glossiest crust
- 1 Tbsp. turbinado sugar for crunch and sparkle
Tip: You can substitute the cardamom and ginger for cinnamon and nutmeg if you prefer classic warm spice notes in your peach pie.
Step-by-Step Directions: How to Make Peach Pie from Scratch
- Prep the Peaches
In a large bowl, combine peaches with granulated and brown sugars. Cover and let rest at room temperature for 1 hour. This step draws out excess juices and marries the sugars with fruit, giving a balanced and jammy filling. - Preheat Your Oven
Heat oven to 400°F. Place a foil-lined rimmed baking sheet in the lower third of the oven—this is crucial for catching bubbly spillover and ensuring thorough bottom crust baking. - Roll Out the Crust
On a floured surface, roll 1 piece of dough into a 12-inch round. Center and fit it into a 9-inch pie pan (avoid deep dish for best results). Trim extra dough around the edge, chill until ready to fill. - Prepare Lattice Strips
Roll the second dough disc into a 12-inch round. Slice into sixteen 3/4-inch strips for the classic lattice. Lay them on a baking sheet; refrigerate to keep firm. - Drain and Mash Peaches
Drain peaches, reserving ½ cup of juice. Discard remaining liquid.
Take 1 cup of peaches, mash with a fork until roughly puréed—this amps up creamy texture in the filling. - Cook & Thicken the Filling
In a saucepan, combine cornstarch, cardamom, salt, and ginger. Whisk in reserved peach juice gradually. Cook over medium heat, stirring constantly, until thickened (2–3 minutes). Scrape the sides and bottom to prevent lumps. Reduce heat, add butter, lemon zest, lemon juice. Fold in peaches and mashed fruit, blending thoroughly. Pour into chilled crust. - Weave a Lattice Top
Place 8 strips in parallel rows over filling. Lay remaining 8 strips perpendicular, weaving to create lattice. Trim excess, press ends to seal, crimp edge as desired for a decorative touch. - Egg Wash & Sugar Sprinkle
Whisk egg with 1 tbsp. water. Brush over lattice and crust edge. Sprinkle liberally with turbinado sugar for sparkle and crunch. - Bake the Pie
Bake on preheated sheet for 20–25 minutes, until crust is set and starting to brown. Rotate pan, lower oven to 375°F. Continue baking for 45–55 minutes. The filling should be thickened and bubbling in center (cover with foil if crust browns too quickly). - Cool, Slice, and Serve
Allow to cool completely to room temperature—about 4 hours. Cooling sets the filling and ensures perfectly neat slices with luscious, jammy texture.
Expert Baking Tips for Perfect Peach Pie
- Juiciness Control: Letting peaches macerate with sugar helps draw out moisture, preventing a soggy crust.
- Pie Crust Success: Use all-butter dough chilled until firm for the flakiest, most tender crust.
- Lattice Technique: If new to weaving, use strips of different lengths; start with longer for center and shorter for sides.
- Bake on Lower Rack: Ensures thorough bottom crust baking and catches drips for easy cleanup.
- Cover with Foil: If top browns too quickly, tent the surface with foil in final baking stages to avoid burning.
- Cool Before Slicing: Cooling completely ensures filling sets, so slices hold together instead of oozing.
Nutritional Information (Approximate Per Slice)
| Component | Amount per serving |
|---|---|
| Calories | 350 |
| Fat | 17g |
| Carbohydrates | 48g |
| Protein | 4g |
| Sugar | 22g |
| Fiber | 3g |
Values are estimates and vary by ingredient brands and pie size.
Peach Pie Variations & Substitutions
- Spice it Up: Try cinnamon and nutmeg instead of cardamom and ginger for a classic flavor.
- Frozen Peaches: Substitute frozen peaches (use about 7 cups, thawed and drained) for off-season baking.
- Tart Combos: Mix in berries (like blueberries or raspberries) for a colorful, tangy twist.
- Alternative Crusts: Make with store-bought crust if pressed for time, or try gluten-free alternatives for dietary needs.
Serving Suggestions
- Whipped Cream: A dollop of freshly whipped cream elevates each slice.
- Vanilla Ice Cream: Classic pairing for warm pie, melting luxuriously over the golden crust.
- Caramel Drizzle: For extra decadence, add a drizzle of homemade or store-bought caramel sauce.
- Next-Day Enjoyment: Peach pie is equally delicious at room temperature the next day or gently reheated.
Related Pies & Summer Tarts
- Apple Pie: The iconic American classic, perfect for fall and holidays.
- Berry Tart: Bright and colorful, with strawberries, blueberries, or blackberries.
- Blackberry Pie: Juicy and sweet, with a rustic charm.
- Pineapple Pie: Tropical notes add unexpected delight.
- Birthday Cake Pie: A fun, festive twist for celebrations.
- Easy Cinnamon Roll Peach Cobbler: For busy days, try cobbler with peach and cinnamon roll flavors.
- Frozen Fruit Desserts: Make pies and desserts with frozen fruit for convenience any time of year.
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Frequently Asked Questions (FAQs)
How do I pick good peaches for pie?
Choose peaches that yield slightly to gentle pressure, have vibrant color, and a fragrant aroma. Avoid overly hard or mushy fruit. Freestone peaches are easier to pit for baking.
Can I make peach pie ahead of time?
Absolutely. Bake the pie a day ahead; store covered at room temperature or refrigerate. The flavors continue to develop, and the filling sets nicely.
Is it OK to use frozen peaches?
Yes. Thaw and drain frozen peaches thoroughly to avoid excess moisture in the filling. This recipe works well with both fresh and frozen fruit.
How do I keep my pie crust from getting soggy?
Macerate peaches with sugar and drain liquid before adding cornstarch and other thickeners. Bake the pie on a preheated sheet in the lower third of the oven for thorough crust cooking.
How long should peach pie cool before slicing?
Allow pie to cool fully for at least 4 hours at room temperature. This solidifies the filling, guaranteeing clean slices.
What’s the secret to a glossy, golden crust?
Brush with an egg wash before baking and sprinkle turbinado sugar for crunch and shine.
Peach Pie: Inspiration for Every Occasion
Whether you’re seeking comfort, celebration, or just a taste of summer sweetness, homemade peach pie delivers. Mastering this recipe means more than just good dessert—it’s an invitation to savor the simple joys of baking and sharing seasonal flavors fresh from your kitchen. With flaky all-butter pastry, aromatic fruit, and tips collected from expert bakers, your peach pie will be the shining centerpiece on any table.
More Tips & Pie Resources for Bakers
- Pie Baking Guides: Find methods for rolling dough, weaving lattice, and troubleshooting common pie problems.
- Ingredient Selection: Learn how to pick the best apples or peaches for baking and what makes a fruit filling perfectly thickened.
- Holiday Desserts: Discover desserts for every season, from apple pie at Thanksgiving to berry tarts for summer picnics.
Ready to Start Baking?
Gather your fresh peaches, flour, and butter to embark on a baking adventure. With these proven steps and practical advice, you’ll enjoy a peach pie that’s the highlight of any meal—crisp pastry, luscious filling, and all the golden rewards of homemade dessert.
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