Peach pie is a warm, comforting pie that is layered with a light, flaky and buttery crust, stuffed with sweet peaches that is baked to perfection. Smells so good!
This is a very simple, very tasty, peach pie that uses fresh peaches, and can be made with a store bought or Homemade Pie Crust.
We love to have pie for dessert especially with family. First, we like to make Smoked Pulled Pork, some Herb Butter Mashed Potatoes and Crock Pot Creamed Corn for sides and end with this easy to make Peach pie.
Fall is coming up on us and I just love seeing the orchards filled with all things fruits and berries. We have a fruit stand that is near our house that I drive by each day and stare out my window at all the beautiful colors on display.
I had to stop by the other day when I saw some golden, orange with slight pink peaches were on display. Peaches have my heart!
They are so juicy, sweet and delicious. Every bite just makes me more and more happy.
I knew I wasn’t going to be able to just have a pound or two. I needed the whole bushel.
Oh.My.Heck!! These peaches were the juiciest, sweetest, not to mention softest but not too soft and most delicious peaches I have ever had.
Just imagine taking a bite and getting the sweet, sticky mess on the bottom of your chin and have it drizzle down your arm. I couldn’t pass them up. And so this lovely peach pie recipe got a nice refresh with new photos and even a video!
What you need to make peach pie
There are several variations of making peach pie. But this one is simple, quick and easy with all the flavor! It uses commonly found pantry ingredients, frehs peaches, and lime juice!
- Pie crust– homemade pie crust I like to use a but a store bought one will do too.
- Egg White– Great for getting a golden brown crust.
- Peaches: fresh really is the best for these amazing peaches, and you want to peel them. But if you are in a pinch, canned or frozen would work as well.
- Lime juice– This keeps your peaches from browning and highlights the amazing flavors.
- All-purpose flour and corn starch keep the filling thick and cuttable.
- White sugar: You could try and sub a healthier sugar in, but I love a classic peach pie!
- Spices: Cinnamon and Nutmeg are our stars for this decadent homemade pie.
- Sugar in the raw (for crust), so you get those beautiful sparkly crystals.
How do you make peach pie
This peach pie is as simple as it gets. Just a few steps and a few ingredients is all you need.
- Make your pie crust, roll it out, and put it in your tins.
- Mix your peaches, with he flour, spices, and sugar mixture. And fill your tin!
- Put on your top crust. Design as you see fit.
- Brush with milk or egg whites, sprinkle on sugar, bake and enjoy! (Preferably with ice cream)
How to Choose Good Peaches
Peaches get sweeter and juicier as they ripen. And fortunately it is easy to tell how ripe a peach is by touching it.
A ripe peach will have 3 things to look for to indicate sweet, juicy, ready-to-eat (or bake into a pie):
1. Color: Look at the yellow colors on the fruit. Ignore the red, that is deceiving. Instead, look for peaches with a deep golden hue, not a pale yellow.
2. Touch: Give the peach a gentle, yet firm squeeze with your fingers. You don’t want to bruise it, but you do want there to be some give. If it gives but not much, give it a few days to finish ripening before using it. It should be nice and soft when it is ripe and ready. But not mushy.
3. Appearance/Texture of Skin: This is the key to a really great peach. Look for shriveled skin around the stem. If it has wrinkles at the top near where the stem would be, it is likely to be an excellent peach. These wrinkles happen when water starts to leave the fruit, which means the flavors will intensify and be awesome.
Other variations of fruit pies
I love everything fruit and dessert is just about the same. I love having a crispy, tender crust with my fruit. So if peaches aren’t in season, or you want more than one pie to grace your table, consider the following:
Tips for making peach pie
- Let pie cool completely before cutting and serving so it doesn’t run out of the crust.
- To get firm, not mushy peaches, be sure to toss with lemon or lime juice. The peaches will have much better structure if you add the lime juice, and they will not brown. If you do not have lime juice, substitute fresh lemon juice instead.
- Use a colander when tossing to remove any excess juices, as they will make the pie runny otherwise.
- I egg washed the crust and sprinkled with sugar in the raw to get a nice golden, lovely crust. This can be skipped if needed.
- To peel the peaches quickly, try a par boil. This is where you boil a pot of water, then turn off the heat. Insert your peach for about 30-45 seconds. Then quickly take the peach out, and insert into a bowl of ice water (to stop the cooking so you don’t end up with mushy peaches). The skin will slide right off.
- Don’t toss the peaches with the flour mixture until you are ready to pour it in the crust.
- I made them small, so that they would be individual, and used some Wilton mini pie tins I purchased at Wal-Mart. These are very similar: Norpro Nonstick Mini Pie Pans, Set of 4.
To Avoid A Soggy Bottom Crust:
- Consider baking your pies on a pizza stone. To do this you would bake at 425 degrees for 15-20 minutes, then reduce heat to 350 degrees for remaining 30-40 minutes.
- Bake your pies on the lowest rack of the oven. If the top crust isn’t browning as much as you like, bring the pie up to the middle rack and finish the last 10 minutes.
- Check edges so you don’t end up with a burnt outside, and use a crust ring or foil around the outside to keep from over browning the outer edges.
Can you make peach pie ahead of time?
Yes, you can make it ahead of time. The pie crust dough can be refrigerated for up to 2 days prior to baking the peach pie or freeze it for up to 1 month.
The peach pie itself can be covered and stored overnight at room temperature.
More Peach Recipes
Peach season is in full swing and if you are like me you have peaches galore!
- Cobbler Overnight French Toast Casserole
- Peach Burrata Salad
- Bisquick Peach Cobbler
- Peaches ‘n Cream Protein Crepes
- Peach Berry Smoothie
- 1 (15 ouncpackage pie crust 9 inch double crust pie or homemade pie crust
- 1 egg white beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lime juice
- 1/2 cup all-purpose flour
- 1 Tbs corn starch
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 Tablespoon sugar in the raw for crust
- Preheat the oven to 450 degrees F (220 degrees C).
- Prepare bottom crust by lining the bottom and sides of a 9 inch pie plate with one of the pie crusts.
- Brush with some of the beaten egg white to keep the dough from becoming soggy later.
- Place the sliced peaches in a large colander, and toss with lime juice. Mix gently. Let excess moisture escape colander.
- In a separate bowl, mix together the flour, corn starch, sugar, cinnamon, nutmeg and salt. Add peaches, and mix gently.
- Pour peach mixture into the pie crust, and dot with butter.
- Use the other pie crust to create a lattice topping. Flute the edges to seal or press the edges with the tines of a fork dipped in egg white mixture.
- Brush the remaining egg white over the top crust. Sprinkle with sugar in the raw.
- Bake for 12 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 28 to 35 minutes, until the crust is brown and the juice begins to bubble through the lattice. If the edges begin to brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Cool completely before serving.
Consider baking your pies on a pizza stone. To do this you would bake at 425 degrees for 15-20 minutes, then reduce heat to 350 degrees for remaining 30-40 minutes. Bake your pies on the lowest rack of the oven. If the top crust isn't browning as much as you like, bring the pie up to the middle rack and finish the last 10 minutes. Check edges so you don’t end up with a burnt outside, and use a crust ring or foil around the outside to keep from over browning the outer edges.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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