You’ll love my Peach Pie recipe this summer while fresh peaches are in season! It’s perfectly sweet and loaded with juicy ripe peaches. I start by making the easiest pie crust from scratch, mixing the filling, and weaving the dough on top. It looks fancy, tastes like summer, and is easy enough for the new baker. Let’s do it together! Watch my video for all the tips.
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Peach Pie Video
I love baking with peaches, from Peach Cake to Peach Crisp and Peach Galette. You’ll feel like an accomplished baker after making peach pies—it looks fancy, but I’m here to tell you it’s so easy. You’ll love every bite of the flaky crust with sweet peach pie filling. Are you hungry yet?
Easy Homemade Peach Pie Recipe
My Peach Pie recipe originally appeared in my Natasha’s Kitchen Cookbook, alongside so many of my family’s favorite recipes. This homemade peach pie is one of my husband’s favorite desserts to make in the summer, when peaches are at their sweetest. Making peach pie is the perfect way to celebrate the peach harvest from our own backyard tree.
We love to serve this pie after a summer cookout—it’s the perfect ending after a juicy Hamburger, Grilled Corn, Coleslaw, and Mac and Cheese. Bring the peach pie and you’ll be the BBQ hero!
Ingredients for Peach Pie
Between the pie dough and the filling, it’s a short list of ingredients to make the perfect pie. Also, don’t forget the vanilla ice cream to serve with a warm slice of pie.
- Pie Crust – I start with 1 recipe (which makes 2 disks) of my all-butter homemade pie crust that has been chilling in the refrigerator for an hour. If you’re in a rush, you can use refrigerated store-bought pie crust.
- Flour – to dust your work surface for rolling out the dough and thickening the filling. Substitute corn starch or potato starch, if needed.
- Peaches – 2 1/2 pounds or 7-8 peaches. You can make pie with peeled and unpeeled peaches, though I prefer peeling them. I remove the skins by blanching in step 5, but if you prefer to keep them on, skip step 5.
- Peach Filling – lemon juice, vanilla, sugar, nutmeg, salt. You can substitute the nutmeg with ground cinnamon if you prefer.
- Finishing the pie – egg (egg wash helps browning when brushing over the dough) and coarse turbinado sugar
Pro Tip for Buying Peaches
Ripe peaches make the best pie because they release natural pectin to thicken the filling. Summer is the peak season for peaches, so shop locally if possible or look for them in season at the store. To pick ripe peaches, look for golden-red skin that’s soft, but not mushy, and has no bruises or wrinkly skin. Opt for freestone peaches, which separate easily from the pit.
How to Make Homemade Peach Pie
I make peach pie in three steps: bottom crust, filling, and lattice crust. It’s fail-proof!
Prepare Pie Dough
- Make the Pie Crust recipe and chill in the fridge for 1 hour.
- Roll the first pie disk on a floured surface with a rolling pin until it forms a 13” crust, and then transfer to a 9-inch pie plate. Mold the dough into the pan, and be sure to leave some overhang, then refrigerate.
- Roll the second pie disk to about 12” on a floured piece of parchment paper, and slice into 8 even thickness strips, about 1″ wide. Refrigerate until needed.
Prepare the Peach Pie Filling
- Preheat the oven to 425˚F with the racks in the center and bottom third, and place a sheet of foil on the bottom rack to catch any drips.
- Blanch the peaches in boiling water for 1 minute, removing them to an ice bath to cool. Note: Blanching is only to help peel the skins. If you wish to leave the skins on or your peaches are easy to peel naturally, you can skip this step.
- Make the filling – Peel the peaches, remove the pit, and slice into 6 1/2 cups of peaches. Mix in a large bowl with filling ingredients (lemon juice and vanilla, and then sugar, flour, nutmeg, and salt). Pour the peach filling mixture into the prepared pie crust.
How to Make the Lattice Crust
- Weave the top crust – slice the refrigerated crust into eight 1” strips. Lay 4 strips spaced out on the top of the pie. Pull back the 2nd and 4th strips and then lay a strip perpendicular on top. Unfold, and then repeat this step with the 1st and 3rd strip. Watch the video tutorial to see this process in action.
- Finishing touches – pinch and flute the edges of the pie, and then beat the egg with the water and brush over the crust. Sprinkle coarse sugar on top.
- Bake for 20 minutes and then reduce the temperature to 375°F to bake another 35-45 minutes. Cover with a pie shield or foil if it’s browning too much. When it’s done, the juices should be bubbling for at least 5 minutes, and the crust will be perfectly browned. For a double check, it should reach 200˚F on an instant-read thermometer in the center.
- Cool the pie for at least 2 hours (waiting 4 hours will make slicing even easier). Serve with vanilla ice cream if desired.
Make-Ahead and Storage Tips
It’s hard to wait for the pie to cool before digging in, but it’s worth it!
- Make-Ahead: Make the pie crusts up to 3 days ahead (or 3 months in the freezer). You can blanch and slice your peaches, toss with lemon juice to prevent browning, and refrigerate 1 day ahead.
- Storing Baked Pie: Once cooled, store it loosely covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate leftovers for up to a week.
- Freezing Baked Pie: Cool, freeze solid, wrap airtight, and freeze up to 3–4 months. Thaw in the refrigerator overnight.
- To Reheat: Heat in the oven at 350°F until crust is crisp and filling is warmed through
My summer peach pie recipe, made with homemade pie crust, is one of the most satisfying pies to make, as it’s both beautiful and easy. The lattice top makes a statement, and the bubbly, peach pie filling is sweet and delicious. Top with vanilla ice cream and dig into summer!
Peach Pie Recipe
My easy Peach Pie recipe is one of my favorite ways to showcase perfectly ripe summer peaches. Follow my simple step-by-step directions below on how to prepare the crust, mix the filling, and make the flaky lattice topping. Finish with egg wash and a sprinkle of turbinado sugar. It’s just peachy!
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Prepare the Crust
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Make the pie crust dough recipe and chill for 1 hour in the refrigerator.
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Roll the first pie disk – Dust the work surface with flour and then roll the first dough disk into a 13″ circle using a rolling pin, adding more flour as needed to keep it from sticking. Transfer dough into a 9-inch pie pan and press it into the pan, letting it extend a bit over the edges. Refrigerate until ready to fill.
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Roll the second pie disk – flour a piece of parchment paper, and roll out the second refrigerated pie dough round to 12″ onto the paper. Use a pizza cutter or knife to cut 8 even strips. Refrigerate the dough until ready to use.
Make the Peach Pie Filling
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Preheat the oven to 425°F with racks in the middle and bottom third of the oven. Line the bottom rack with foil to catch drips. Fill a large bowl with ice water and set aside.
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Blanch peaches – Bring a pot of water to a boil. Add peaches to boiling water for 1 minute to loosen the skins, then remove with a slotted spoon to the ice water bath.
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Make the Filling – When cool, slice the peaches in half, remove the pit, and slide the skins off. Cut the fruit into 1/2″ slices and place in a large bowl. Toss peaches with lemon juice and vanilla, and then add sugar, flour, nutmeg, and salt, and gently fold again until no dry flour remains. Remove the pie dish from the fridge and pour the filling into the chilled pie pan.
Make the Lattice Crust
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Weave the lattice crust – Place 4 of the chilled strips of dough evenly over the peaches, using any longer strips at the center and shorter strips toward the edges. Pull back every other strip just past the halfway point. Lay one long strip over the center of the pie, perpendicular to the other strips. Unfold the strips, then fold back the alternating strips. Repeat with the remaining strips to create a lattice pattern. Next, fold back the alternating strips from the other side of the pie and finish weaving in the remaining strips.
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Finishing Touches – fold any excess dough under the bottom crust and flute the edges of the crust. In a small bowl, combine the egg and water, and beat together with a fork. Brush the egg wash all over the pie crust. Sprinkle with coarse sugar.
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Bake the pie for 20 minutes at 425°F, and then reduce the temperature to 375°F for 35-45 more minutes. Watch the crust to be sure it’s not browning too quickly, and if it is, use a pie shield or foil to cover the top. When the crust is golden and the filling has been bubbling for at least 5 minutes (the center should reach 200˚F on a thermometer).
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Cool the peach pie for at least 2-4 hours before cutting it to allow the filling to thicken. Slice and serve with vanilla ice cream or whipped cream if desired.
**Be sure to taste the peaches. If they are sweet, reduce the sugar to 1/2 cup, but if they are tart, increase the sugar in the filling to 3/4 cup.
Make-ahead: Make the pie dough up to 3 days ahead (or frozen up to 3 months ahead). You can blanch and slice the peaches 1 day ahead and toss with some lemon juice to prevent browning, then in an airtight container.
Storage: Store the cooled, uncut pie loosely covered on the counter for up to 2 days, or cover and refrigerate up to 5 days (or 3 months in the freezer).
Reheat: Serve at room temperature or warm in the oven at 350°F until crust re-crisps and filling is warm.
419kcal Calories62g Carbs6g Protein17g Fat
Nutrition Facts
Peach Pie Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Homemade Pies
There’s a pie for every season, and the beauty of this pie is that you can modify it depending on the fruits you have on hand, using the same pie crust. After trying this peach pie recipe, indulge in more of my favorite pie recipes:
