Easy Southern Peach Pie Recipe
This Easy Southern Peach Pie recipe is the perfect summer dessert! Using summer’s sweetest, juiciest peaches ensures the best peach flavor.
Why You’ll Love This
Sweet juicy peaches baked in a flaky, crispy all-butter pie crust!
It’s an easy homemade peach pie recipe.
It’s a classic peach pie made with fresh, simple ingredients.
Try some of our other favorite pie recipes like Lattice Crust Apple Pie Recipe, Pecan Pie Recipe without Corn Syrup, Blueberry Slab Pie, and Cookies and Cream Pie.
Key Ingredients
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Fresh Peaches – Select slightly firm but not hard yellow peaches with no soft spots or bruises. I recommend purchasing a few extra peaches if you need to ripen them before use. Place them in a brown paper bag for a day or so to ripen. But keep an eye on them because they can turn soft very quickly. Soft and mushy peaches do not work well for a pie.
- Pie Crust – Our homemade pie crust consists of all-purpose flour, cold unsalted butter, granulated sugar, kosher salt, and ice water. But you can certainly use a store-bought double crust.
- Seasonings – Fresh lemon juice, vanilla extract, granulated sugar, dark brown sugar, cornstarch, ground ginger, nutmeg, and kosher salt. I don’t use cinnamon in peach pie, but if you like, you can add 1/2 teaspoon of ground cinnamon for a warm spice flavor.
- Egg Wash – A large egg and one tablespoon of water for a shiny and glossy pie crust.
How to Peel Peaches Easily
- Sharp Paring Knife – Using a sharp paring knife, cut an X in the bottom of the peach, then use the knife to peel the peach.
- Sharp Vegetable Peeler – A sharp peeler is the key and the peaches cannot be too soft!
- Blanching – A 10-20-second dunk in boiling water and then to an ice water bath, the skin should peel off with ease.
How To Make Peach Pie Recipe
Peel and cut the peaches into 1/4-inch slices. They don’t have to be perfect peach slices for a pie. I usually use slices and chunks for the best texture.
Place the peaches in a fine mesh strainer in a large bowl, drizzle the lemon juice over the peaches, and drain the peaches for 30 minutes up to 1 hour.
Prepare the pie crust and refrigerate for at least one hour before using.
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
In a small bowl, combine the sugars, ground ginger, ground nutmeg, cornstarch, and kosher salt.
In another small bowl, beat the egg with 1 tablespoon of cold water.
Remove one pie dough round from the refrigerator. On a clean hard surface, dusted with a little flour, roll the dough out into a 12-inch circle.
Transfer the dough to a 9-inch pie plate, brush some of the egg wash over the bottom of the pie crust, and refrigerate it while you prepare the filling and top pie crust.
Roll out the second dough disk to a 12-inch circle. Using a pizza cutter, pastry cutter, or sharp knife, cut out 1/2″ strips of the dough.
Discard the peach juices from the large bowl. Pour the drained peaches into the bowl.
Next, pour the vanilla extract over the peaches, and then sprinkle the dry ingredient mixture over the peaches and gently stir to evenly coat the peaches.
Pour the peach mixture into the prepared bottom pie crust.
Arrange half of the pie dough strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top.
Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top.
Trim excess dough from the pie plate and crimp the edges of the pie.
Freeze the unbaked pie for at least 10 minutes.
Place the formed pie on the prepared baking sheet. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.
Bake the pie for 20 minutes at 425 degrees F, then reduce the oven temperature to 375 degrees F and bake for 45 – 60 minutes until the entire pie filling is bubbling, especially in the center.
Remove to a wire rack to cool for a minimum of 4 hours. The pie needs to cool completely before slicing. Cutting a warm fruit-filled pie will result in a runny filling.
Serving Suggestions
Fresh summer peach pie is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Do not use bruised or soft peaches. Firm peaches are best for a pie.
- Be sure to drain the peaches. If preparing ahead, place them in a strainer inside a larger bowl and cover them with plastic wrap. But I would only do this up to a few hours ahead. Any longer, the peaches will turn to mush.
- The pie crust can be made ahead and stored tightly wrapped in the refrigerator for up to 4 days or freeze it for up to 3 months.
- Be sure to use a baking sheet under the pie pan to catch any drippings that might overflow.
- Brush the egg wash over the bottom crust to ensure the crust doesn’t become soggy.
- If you prefer to use a solid top crust, be sure to cut slits in the dough to release steam.
FAQs
Cornstarch is activated when it comes to a boil. So be sure the peach pie filling is bubbling all the way to the center of the pie. Once it’s boiling in the center, the pie is done, and it will set properly once completely cooled.
This easy peach pie recipe is best made one day ahead for the filling to set up properly. You can make the pie dough ahead and store wrapped tightly in the fridge for up to 4 days or freeze it for up to 3 months. The peaches may be peeled and sliced, tossed with lemon juice, placed in a strainer over a bowl, and refrigerated for up to a few hours before adding in the other ingredients and baking.
Although it is best to use summer fresh peaches for peach pie, you can use frozen peaches that have been thawed and drained well. I don’t recommend canned peaches because they are already too soft and will become completely mushy once baked.
This peach pie can be stored at room temperature or in the refrigerator for up to 4 days. Room temperature is fine for this pie because there is no dairy in the recipe.
Wrap the completely cooled pie in double layers of plastic wrap in then double layers of aluminum foil or place it in a freezer-safe airtight resealable bag and freeze for up to 3 months. Thaw overnight in the refrigerator.
More Delicious Pie Recipes
Peach Pie Recipe
Ingredients
Pie Crust
Peach Pie Filling
- 3 1/2 lbs Fresh peaches (7 cups) peeled, sliced, and chunked
- 1 tbsp Fresh lemon juice
- 1/3 cup Dark brown sugar packed
- 1/3 cup Granulated sugar
- 1/4 cup Cornstarch
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground ginger
- 1/4 tsp Nutmeg fresh grated is best
- 1/4 tsp Kosher salt
Egg Wash
- 1 large Egg
- 1 tbsp Water
- 1 tsp Turbinado sugar
Instructions
Pie Crust
Peach Pie
- Place the peaches in a fine mesh strainer in a large bowl, drizzle the lemon juice over the peaches, and drain the peaches for 30 minutes up to 1 hour.3 1/2 lbs Fresh peaches, 1 tbsp Fresh lemon juice
- Preheat the oven to 425 degrees F. Prepare a baking sheet with aluminum foil to catch any spillage.
- In another small bowl beat the egg with 1 tablespoon of cold water.1 large Egg, 1 tbsp Water
- In a small bowl combine the sugars, ground ginger, ground nutmeg, cornstarch, and kosher salt.1/3 cup Dark brown sugar, 1/3 cup Granulated sugar, 1/4 cup Cornstarch, 1/4 tsp Ground ginger, 1/4 tsp Nutmeg, 1/4 tsp Kosher salt
- Using a 9-inch pie pan. Roll out 1 dough disk (leave the other on in the fridge) to a 12-inch circle. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom pie crust and refrigerate.
- Roll out the second dough disk to a 12-inch circle. Using a pizza cutter, pastry cutter, or sharp knife cut out 1/2″ strips of the dough.
- Discard the peach juices from the large bowl, pour the drained peaches into the bowl, pour the vanilla extract over the peaches, and then sprinkle the dry ingredient mixture over the peaches and gently stir to evenly coat the peaches.1/2 tsp Vanilla extract
- Pour the peach mixture into the prepared bottom pie crust.
- Arrange half of the pie dough strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the pie plate and crimp the edges of the pie.Freeze the unbaked pie for at least 10 minutes.
- Place the formed pie on the prepared baking sheet. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.1 tsp Turbinado sugar
- Bake the pie for 20 minutes at 425 degrees F, then reduce the oven temperature to 375 degrees F and bake for 45 – 60 minutes until the entire pie filling is bubbling especially in the center. Use a pie shield or tent with aluminum foil to keep the crust from browning too much.
- Remove to a wire rack to cool for a minimum of 4 hours. The pie needs to cool completely before slicing. Cutting a warm fruit-filled pie will result in a runny filling.