One of summertime’s best fruits is showcased in this sumptuous Peach Pie. A beautiful lattice crust encases a gently-spiced fresh peach filling. It’s ideal for picnics, potlucks, and any occasion that calls for pie.
My grandma always told stories about my grandpa’s love of pie. Her blueberry pie recipe is incredible…and of course who could resist a classic cherry pie? I hope these pie recipes give YOUR family something to talk about too!
Table of Contents
Why You’ll Love This Recipe
Classic Peach Pie is a dessert I look forward to every year. It can be hard to come across perfectly ripe, soft peaches for eating.
So when you can’t find great snacking peaches, use that as an excuse to make this perfect peach pie.
- Balanced in flavor. Cinnamon and nutmeg balance and enhance the peach flavor. Lemon juice adds brightness, and a bit of butter makes a deliciously rich filling.
- The finished pie is gorgeous. With a lattice crust, you’ll want to show this pie off to everyone you know.
- It’s easy to prepare. With a ready-made pie crust, this pie can be in the oven within about 20 minutes.
See the recipe card for full information on ingredients and quantities.
- Peaches – Sweet and tart peaches bring tons of flavor. Feel free to dice instead of slicing them for a firmer texture.
- Ready-made pie crusts – Save some time and choose frozen pie crusts. Make sure they’re thawed and refrigerated for this recipe. Of course, homemade pie crust is a great option as well.
- Fresh lemon juice – Lemon juice adds tartness and keeps the peaches from browning.
- Cornstarch – Cornstarch helps the filling to thicken and set.
- Cinnamon and nutmeg – A bit of spice gives this pie a mouthwatering flavor.
- Granulated sugar – Sugar sweetens up this pie and helps draw the excess juice out of the fruit.
- Light brown sugar – The hint of molasses in brown sugar pairs like a dream with peaches.
- Unsalted butter – Butter adds a touch of richness to the pie filling.
- Egg white – Egg white and water make an egg wash for the crust, giving it shine and color.
- In a colander, toss together the lemon juice and peaches.
- Transfer peaches to a large mixing bowl. Add both sugars and toss to combine. Let sit for 15 minutes.
- Lightly flour a countertop and roll out one pie crust. Place it into a 9-inch pie plate with about an inch of overhang.
- Drain drain any excess peach juices that have accumulated. Then, toss peaches with the spices and cornstarch.
Pour the mixture into the prepared crust. Lay thin slices of butter evenly over the peach filling.
Roll out the second pie crust and cut into eight 1-inch strips.
Lay four strips vertically across the pie plate. Let the strips hang over the edge.
Lay four strips horizontally. Weave in a traditional lattice style (see link for a photo tutorial) or simply leave them atop the vertical strips.
Roll the outside edges of the crust toward the center, tucking in the lattice strip ends. Crimp or flute the crust as desired.
Make an egg wash by combining the water and egg white. Brush the outside crust with egg wash. Then sprinkle it with cinnamon sugar.
Bake for 15 minutes at 400°F. Then reduce the oven temperature to 375°F and bake for an additional 35-40 minutes or until the filling is bubbly and the crust is golden brown. Cover the crust with foil if needed to prevent it from getting too dark.
Cool the pie for 3-4 hours. The filling will set up as it cools.
Tips & Tricks
- Pick peaches that are ripe and still slightly firm. Don’t use bruised, over-ripe peaches or canned peaches for this recipe.
- Once you’ve tossed the peaches with the sugars, letting them sit pulls the excess water out of the fruit. So don’t skip this step or the draining.
- Make sure you place the pie on a rack in the lower third of the oven for the best results.
- To cut the strips of pie crust for the lattice, use a pastry cutter, pizza cutter, or knife.
- If you have one, use a glass pie plate for this recipe. It allows you to keep an eye on how dark your pie crust is getting underneath. It will also help your pie bake faster.
- Place a baking sheet on the rack below the pie to prevent any pie filling from dripping and making a mess in your oven. Don’t put it on the same rack as your pie.
A slice of warm peach pie is just heavenly on its own. But it’s also delicious with Homemade Vanilla Ice Cream. If you don’t have an ice cream maker, you can still make No-Churn Vanilla Ice Cream easily at home.
Finally, peach pie is always amazing with a dollop of Homemade Whipped Cream on top.
Yes, you can use frozen peaches. Make sure they’re fully thawed and drained before using.
This pie is best stored covered in the refrigerator. It will last up to 5 days. My grandma always told me fruit pies do NOT have to be refrigerated, but I personally find they hold up better and stay fresh longer in the refrigerator.
Let the baked pie cool completely. Then, wrap it in plastic wrap, then wrap it again in foil. Place it in a large freezer bag and store it for up to 3 months. Thaw it in the refrigerator.
Given how perishable peaches are, I don’t recommend making this filling ahead of time. But you can make the whole pie ahead of time, which gives it plenty of time to set.
More Easy Dessert Recipes
- Blueberry Slab Pie
- Apple Pie Bars
- Coconut Cream Pie
- Pecan Pumpkin Pie
- Boston Cream Cupcakes
- Chess Pie Recipe
- White Cake Recipe
- 5 cups of peeled and sliced peaches 5-6 medium peaches
- 2 Tablespoons fresh lemon juice juice from about 2 lemons
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 ready-made refrigerated pie crusts or homemade
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons cornstarch
- 2 Tablespoons unsalted butter
- 1 large egg white
- 1 Tablespoon water
- Additional cinnamon and granulated sugar for garnish
- Preheat the oven to 400℉. Move the oven rack to a position in the lower third of the oven.
- Place peaches in a colander. Pour lemon juice over the top and toss to distribute. Let excess juice drain.
- Place peaches, granulated sugar, and brown sugar in a large mixing bowl and toss to combine. Let sit for 15 minutes.
- On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie plate with about an inch overhang.
- Drain most of the juices in the bowl. Add cinnamon, nutmeg, and cornstarch. Toss to combine. Pour the mixture into the prepared pie crust.
- Dot the top of the peach filling with thin slices of butter.
- Roll out the second pie crust. Using a pastry cutter, pizza cutter, or knife, cut eight 1-inch strips.
- Lay four strips vertically across the pie plate, letting the strips overlap the edges. Lay four strips horizontally, weaving in a traditional lattice top or placing them over the vertical strips making a second layer. Roll the edges toward the center of the pie, tucking in the ends of the lattice strips. Crimp or flute the edge of the crust as desired.
- Combine the water and egg white in a small bowl to make an egg wash. Brush the crust with the egg wash and sprinkle with cinnamon and granulated sugar.
- Bake pie for 15 minutes. Reduce the oven temperature to 375℉ and bake an additional 35-40 minutes or until the filling is bubbling and the crust is golden brown. Cover with foil to prevent the crust from getting too brown.
- Cool for 3-4 hours. The pie will set up as it cools. It can be served warm.
- Store pie in refrigerator for up to 5 days.
- Freeze: bake and cool pie completely. Wrap in plastic wrap and foil and place in a freezer bag. Store for up to 3 months. Thaw in refrigerator.
- Lemon juice prevents the peaches from browning too much. Draining the juices is essential to preventing a soupy pie. Do not use bruised or over rip peaches.
- Use a glass pie plate. One MAJOR reason – You can see the pie crust through it. There is no guessing game on whether the crust is done or not. Glass bakes faster – this recipe may take a little more time using a metal or ceramic plate. It encourages more even baking than a metal or ceramic pie plate.
- If desired, place a baking sheet on the rack BELOW the pie (not on same rack). This will help catch any drips or bubbled over juices (although you shouldn’t have any with my recipe).