This Easy Homemade Peach Pie is a wonderful dessert that feels like a warm hug! With juicy peaches and a flaky crust, every bite is simply delicious and comforting.
I love how easy this recipe is—just mix, fill, and bake! It’s perfect for summer, and I often enjoy it with a scoop of vanilla ice cream on top. Yum! 🍑🥧
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this pie! If they’re out of season, you can use frozen peaches. Just make sure to thaw and drain them well first. Canned peaches also work, but they might make your filling a bit too watery.
Pie Crust: I recommend using a store-bought pie crust for convenience, but if you want to go homemade, it really adds a personal touch! If you’re gluten-free, you can find gluten-free pie crusts at the store or make your own with almond flour.
Cinnamon and Nutmeg: These spices give the pie a warm flavor. For a twist, consider adding a pinch of ginger or allspice. These can change the profile subtly and make it your own!
Butter: Unsalted butter is best for controlling the salt level in the pie. If you want a dairy-free option, consider using coconut oil or vegan butter as a substitute.
How Do You Get the Perfect Peach Filling?
Getting your peach filling just right is crucial for a delightful pie. Here’s how to achieve that tasty, thick filling:
- Use ripe, juicy peaches for the best flavor. The sweetness really matters!
- Mix the peaches with both granulated and brown sugar. The brown sugar adds depth with its molasses flavor.
- The combination of flour with sugar helps thicken the juices as it bakes. Make sure to toss the filling gently so that it’s coated evenly.
- Add lemon juice to brighten the flavors—this balances the sweetness of the peaches.
Remember to let your pie cool after baking for a while before slicing. This helps the filling set up and makes for a cleaner slice!
Easy Homemade Peach Pie
Ingredients You’ll Need:
For the Pie Crust:
- 1 package refrigerated pie crusts (2 crusts), or homemade pie crust for a double crust pie
For the Peach Filling:
- 5 cups fresh peaches, peeled and sliced (about 5-6 medium peaches)
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar or granulated sugar for sprinkling on top
How Much Time Will You Need?
This peach pie will take about 15 minutes of prep time and 55-60 minutes of baking time. After baking, let it cool for at least 2 hours to set properly. In total, you’ll need about 3 hours before you can slice and enjoy your pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure the pie bakes evenly and gets that nice golden crust.
2. Prepare the Crust:
Take one of the pie crusts and fit it into a 9-inch pie plate. Gently press it down to ensure it sits nicely in the dish, and then set it aside while you work on the filling.
3. Make the Peach Filling:
In a large bowl, mix together the sliced peaches, granulated sugar, brown sugar, flour, ground cinnamon, nutmeg (if you like), lemon juice, and vanilla extract. Carefully toss these ingredients together so the peaches are nicely coated. This mixture will create a tasty filling once baked!
4. Fill the Pie Crust:
Pour the peach filling into the prepared pie crust, spreading it out evenly. Make sure to get all that sugary goodness in there!
5. Dot with Butter:
Take small pieces of the unsalted butter and dot them over the peach filling. This little step will add richness to the pie.
6. Top It Off:
Lay the second pie crust over the top of the filling. Trim any excess dough from the edges, then crimp or flute the edges to seal the pie. This keeps all that delicious filling inside!
7. Add Steam Vents:
Cut a few small slits in the top crust to let out steam while it bakes. This helps prevent the pie from getting soggy.
8. Prepare for Baking:
Brush the top crust with a bit of water or a beaten egg to give it a lovely golden finish. Don’t forget to sprinkle some coarse sugar on top for extra sweetness!
9. Bake the Pie:
Place the pie in the oven and bake at 425°F for 15 minutes. After that, reduce the temperature to 350°F (175°C), and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling away. If the edges brown too quickly, cover them with foil.
10. Cool Down:
Once it’s baked, take the pie out of the oven and let it cool on a wire rack for at least 2 hours. This cooling time is essential for the filling to set—no one likes a runny pie!
11. Serve and Enjoy:
When you’re ready, slice the peach pie and serve it warm or at room temperature. It’s extra delightful with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Enjoy your classic, flaky, juicy peach pie! 😊🥧
FAQ for Easy Homemade Peach Pie
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well, but make sure to thaw them completely and drain any excess liquid. This prevents the filling from becoming too watery.
Can I Make This Pie in Advance?
Yes, you can prepare the pie a day ahead! Assemble it and refrigerate it before baking, or bake the pie and store it in the fridge for up to 2 days. Reheat it in the oven for a fresh taste before serving!
How Do I Ensure My Pie Crust Doesn’t Get Soggy?
To keep the crust crisp, you can blind-bake the bottom crust for about 10-15 minutes before adding the filling. Also, make sure to coat the fruit with flour and sugars evenly to help thicken the juices while baking.
What’s the Best Way to Store Leftover Peach Pie?
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave or in the oven at 350°F (175°C) until heated through.
