Irresistible Homemade Peach Pie with Flaky Crust

Introduction

There’s something about peach pie that just stops time. Maybe it’s the way the syrupy peaches bubble up through the vents in the crust, or how your kitchen smells like summer and old Southern cookbooks while it bakes. Whatever it is, peach pie isn’t just dessert—it’s a memory, wrapped in pastry and kissed by the sun. And when it’s made from scratch, with ripe peaches and a buttery, flaky crust? That’s not just good food, that’s soul food.

This peach pie recipe isn’t about shortcuts or shiny supermarket glazes. It’s about fresh ingredients, old-school technique, and a little bit of guts. You’ll peel the peaches yourself. You’ll roll the dough by hand. And when you take that first bite—flaky, golden crust giving way to warm, sweet peach filling—you’ll know exactly why you did it.

I’ve made this peach pie at 2 a.m. after long shifts, and I’ve served it at backyard barbecues with a gallon of sweet tea on the side. It’s the kind of pie that doesn’t need dressing up, because it’s already got everything going for it. It’s soft and sticky where it should be, crisp and tender where it must be. And most importantly, it tastes like home.

Why You’ll Love This Recipe

• Made from scratch – No store-bought shortcuts, just real ingredients.
• Authentic Southern flavor – Sweet, juicy peaches and buttery crust.
• Flaky golden crust – That perfect homemade pie texture.
• Impressive but simple – A classic peach pie recipe anyone can master.
• Perfect for summer – Great way to use up fresh or frozen peaches.
• Versatile – Works well with a lattice, crumble, or double crust.

Ingredients

For the Filling:

• 6–7 ripe peaches, peeled, pitted, and sliced (about 6 cups)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 tsp salt
• 1 tbsp sugar (optional)
• 6–8 tbsp ice water

For Assembly:

• 1 egg (for egg wash)
• 1 tbsp milk or water
• Extra sugar for sprinkling

Instructions/Method

Make the Pie Dough:

1. In a large bowl, whisk together flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.

Prepare the Filling:

5. In a large bowl, toss peach slices with sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit for 10–15 minutes.

Assemble the Peach Pie:

6. Preheat oven to 425°F (220°C).
7. Roll out one disc of dough and fit it into a 9-inch pie pan.
8. Pour peach filling into the crust, discarding excess liquid.
9. Roll out second dough disc and cut into strips for lattice or leave whole for a double crust.
10. Place over filling, seal edges, and crimp. Cut vents if using a solid top crust.
11. Brush crust with egg wash and sprinkle with sugar.

Bake:

12. Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 40–45 minutes.
13. If crust browns too fast, cover edges with foil.
14. Cool for at least 2 hours before slicing your peach pie.

Tips & Variations

• Use frozen peaches: If fresh peaches aren’t available, frozen work well—just thaw and drain first.
• Add a splash of bourbon: For an extra Southern kick in your peach pie.
• Try a crumble topping: Replace the top crust with oat-based streusel.
• Thicken with cornstarch: Substitute 2 tbsp cornstarch for flour if you want a clearer filling.

Note

Make sure your butter stays cold while working the dough. Warm butter means tough crust and can ruin the delicate texture of a perfect peach pie.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for added decadence.
• Pair with sweet tea, iced coffee, or a glass of cold milk.
• Delicious on its own, fresh from the oven or room temp the next day. Peach pie tastes even better the next morning.

Nutrition Information

Approximate per slice (based on 8 servings):

• Calories: 410
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 60mg
• Sodium: 240mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 4g

User Reviews/Comments

Beth A. – “Tasted just like my grandma’s. The crust was unreal. Best peach pie ever.”

Carlos M. – “Used frozen peaches and it still turned out fantastic. Definitely my go-to peach pie.”

Jenna K. – “The filling was perfectly spiced. I added a splash of bourbon—chef’s kiss. My new favorite peach pie recipe.”

Luke R. – “My first pie from scratch and it was a hit. Definitely making again. This peach pie is a keeper.”

FAQs

Can I use canned peaches for peach pie? Yes, but drain them well and reduce the sugar since they’re usually packed in syrup.

How do I keep the bottom crust from getting soggy in my peach pie? You can blind bake the crust for 5–10 minutes before adding the filling, or sprinkle a bit of flour or crushed cookies before pouring in the peaches.

Can I freeze peach pie? Absolutely. Freeze unbaked pie for best results, tightly wrapped. Bake from frozen, adding 15–20 minutes to the total time.

How long does peach pie last? It keeps covered at room temp for 2 days, or in the fridge for up to 5 days.

What’s the best way to peel peaches for peach pie? Blanch them in boiling water for 30 seconds, then shock in ice water. Skins should slip off easily.

Conclusion

Peach pie is more than a dessert—it’s a tradition. It’s what you bake when the peaches are ripe and the world feels just a little sweeter. The homemade crust, the warm, spiced filling, the way the whole thing melts together on your plate—it’s a masterpiece of simplicity. This isn’t the polished kind of pie you find at fancy bakeries; it’s the one your mom made, the one that cooled on the windowsill, the one that made everything okay.

For more on the history and cultivation of peaches, check out this article on peaches on Wikipedia. Because every slice of peach pie has a story.

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