Homemade Peach Pie Recipe with Flaky Crust

There’s a kind of poetry in a homemade peach pie recipe. It’s messy, sweet, hot out of the oven, and unapologetically nostalgic. If you grew up in the South, or hell, even just spent a summer there, you know the power of biting into a pie made from peaches so ripe they practically melt in your hands. Even if you didn’t, this recipe’s gonna take you there—dripping syrup on your chin, heat rising off the windowsill, a scoop of melting ice cream bleeding into a golden crust.

This isn’t some sanitized, store-bought imitation either. We’re not using canned filling or frozen dough. We’re going full tilt—ripe peaches peeled by hand, crust cut with cold butter, and the whole thing baked until it bubbles like hot lava. There’s grit in this pie. There’s love. There’s a little chaos, too, because nothing this good comes without a bit of mess.

A proper peach pie doesn’t ask for much—just that you respect the fruit, keep your butter cold, and trust your instincts. And if this is your first pie from scratch? Don’t worry. You’ll screw up a little. That’s part of the fun. This isn’t about perfection. It’s about making something real with your hands, something worth sitting down for, phones off, plates full.

This is your guide to making a damn good peach pie—the kind that earns silence at the table and praise from people who never say thank you.

Why You’ll Love This Recipe

• Packed with fresh summer peaches—no fake flavor or corn syrup mess
• Flaky homemade crust beats any store-bought dough, hands down
• Balanced filling—not overly sweet, so the peaches shine
• Rustic and charming—great for summer cookouts or Sunday dinner
• Easy to personalize with spices, citrus, or even a splash of booze
• Makes your kitchen smell like pure summer nostalgia

Ingredients

For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
• 6–8 tbsp ice water

For the filling:

• 6–7 large ripe peaches (2½ lbs), peeled, pitted, and sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 tbsp fresh lemon juice
• ¼ cup cornstarch
• ½ tsp ground cinnamon
• ¼ tsp nutmeg (optional)
• 1 tsp vanilla extract
• Pinch of salt

For assembling:

• 1 egg, beaten (for brushing crust)
• 1 tbsp coarse sugar (for sprinkling, optional)

Instructions

Step 1: Make the Dough

• Combine flour, sugar, and salt in a large mixing bowl.
• Toss in the cold butter. Use a pastry cutter or your fingers to work it into the flour until it looks like crumbly sand with some pea-sized butter bits.
• Add the ice water a tablespoon at a time, mixing just until the dough comes together. Don’t overdo it. If it’s sticky, you’ve gone too far.
• Split the dough in two. Flatten each into a disk, wrap in plastic, and refrigerate for at least an hour (or overnight if you’re prepping ahead).

Step 2: Prep the Filling

• Peel your peaches. The easiest method? Boil them for 30 seconds, then dunk in ice water. Skins should slip right off.
• Slice the fruit and toss in a bowl with both sugars, lemon juice, cornstarch, cinnamon, nutmeg (if using), vanilla, and salt.
• Let it sit 15 minutes. You want it juicy—but not soggy.

Step 3: Roll Out the Crust

• Preheat your oven to 425°F (220°C).
• Roll out one dough disk into a 12-inch round on a lightly floured surface. Line your pie dish with it, letting the edges hang over.
• Pour in the peach filling, juices and all.

Step 4: Top and Crimp

• Roll out the second dough disk. Either cover the pie fully (cutting slits for steam) or cut into strips for a lattice top.
• Crimp the edges with your fingers or a fork. Brush the top with egg wash and sprinkle with coarse sugar for a golden, crunchy finish.

Step 5: Bake

• Bake at 425°F for 20 minutes.
• Lower the temp to 375°F (190°C) and bake another 35–45 minutes, until the crust is golden and the filling bubbles up like it’s got something to prove.
• Cool on a wire rack for at least 3 hours so the filling sets.

Tips & Variations

• Peach not ripe enough? Leave them on the counter in a paper bag for a day or two.
• Don’t skip the lemon juice. It wakes up the whole pie.
• Cornstarch or flour? Cornstarch thickens better and keeps the filling clearer.
• Add 1 tbsp bourbon for a boozy twist that complements the peaches.
• Mix in blueberries or raspberries if you’re low on peaches or want a flavor spin.

Note:

Avoid overworking your dough. Tough crust is the enemy. Keep it cool, handle it gently, and chill if it starts to soften.

Serving Suggestions

• Best served warm or room temperature
• Top with vanilla ice cream (obviously)
• Drizzle with honey or caramel sauce if you’ve got a sweet tooth
• A glass of iced tea, bourbon, or cold white wine makes it a full Southern experience
• Works as breakfast the next day. No regrets.

Nutrition Information (1 slice)

• Calories: 410
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 55g
• Sugar: 25g
• Fiber: 3g
• Protein: 4g
• Sodium: 180mg

(These values are estimates and vary based on exact ingredients.)

User Reviews/Comments

“I’ve made this pie three times now. That crust recipe? Killer. Peaches? Juicy and perfect. I even nailed the lattice this time.” – Maria T.

“Used half white nectarines and it still rocked. The filling was just sweet enough without being cloying. Total keeper.” – Jeremy F.

“Added a splash of bourbon and some chopped fresh mint. Sounds weird, but it WORKED.” – Naomi L.

FAQs

Can I freeze peach pie?
Yes, freeze it baked or unbaked. If unbaked, assemble it in a metal dish, wrap tightly, and freeze for up to 3 months. Bake straight from the freezer, adding 20–30 minutes to the bake time.

How do I keep my filling from being too runny?
Use cornstarch, and let the pie cool completely before slicing. Cutting into a hot pie is a shortcut to a juicy mess.

What kind of peaches are best?
Freestone peaches are easiest to work with because the pits come out clean. Yellow peaches are classic, but white ones are sweeter and work too.

Can I make the dough ahead of time?
Absolutely. Pie dough keeps in the fridge for up to 3 days, or freeze for a month. Thaw overnight in the fridge before using.

Do I need to blind bake the crust?
Not for this recipe. The filling cooks long enough to bake the bottom crust properly—no soggy bottom if your oven’s hot and you don’t skimp on the chill time.

What if I don’t have cornstarch?
Use all-purpose flour instead—about 3 tablespoons—but your filling will be slightly cloudier and thicker.

Conclusion

Making a peach pie from scratch isn’t about showing off. It’s about connecting—with the fruit, with tradition, with the people you serve it to. There’s something gritty and honest about doing it all by hand—peeling peaches, rolling dough, filling the kitchen with the scent of sugar and fruit bubbling together.

It’s worth the work. The sweat. The mess on the counter.

Because when that first bite hits your tongue, buttery crust giving way to syrupy peach heat, you’ll know you made something real. Something unforgettable.

So the next time you’ve got a bowl full of ripe peaches staring you down, you’ll know what to do. Roll up your sleeves. Trust the process. And bake the damn pie.

And if you’re curious about the history and varieties of this beloved fruit, the Wikipedia entry on peaches has some interesting reading.

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