This Fresh Peach Pie Recipe has a flaky homemade crust and a sweet, juicy filling bursting with fresh peach flavor.
author’s note
The Peach Pie Recipe I’ll Always Come Back To!
Growing up with peach trees in our backyard meant peach season was a pretty big deal. We’d snack on peaches straight off the tree, freeze them for smoothies, stir them into oatmeal, and of course make plenty of desserts.
I’ve made plenty of peach desserts over the years, but I really wanted this pie to be all about the peaches. The filling is simple, fresh, and lets that sweet peach flavor shine.
When I picked up The Peach Truck Cookbook, I immediately bookmarked their famous peach pie. After making it several times, I started tweaking little things until it became exactly what I wanted. I’ve made a few small changes to make it my own, and I’m excited to share my version with you today.
It’s everything I want in a peach pie: flaky crust, slices that actually hold together, and plenty of juicy peaches in every bite.
Here’s What You Need:
| Ingredient | Helpful Tip |
|---|---|
| Fresh peaches | Use ripe but firm peaches and peel them easily with a boil-and-chill method. |
| Cornstarch | Thickens the peach filling as it bakes. Arrowroot powder also works. |
| Vanilla bean paste | Vanilla extract also works great. |
| Lemon juice | Fresh lemon juice is best. |
| Vegetable shortening | Keep it very cold before mixing. |
| Apple cider vinegar | You won’t taste it after baking, but it helps create a tender crust. |
Quick Tip
Do canned peaches work instead of fresh? Yes—just drain well and adjust the sugar and thickener. Peaches canned in juice (not syrup) work best.
How To Make This Fresh Peach Pie Recipe
- Crust: Mix together crust ingredients. Shape into 2 rounds, wrap, and chill.
- Roll: Roll one round into the pie pan, the other into strips for the top.
- Filling: Mix peaches with lemon juice, vanilla, sugar, cornstarch, and salt.
- Assemble: Spoon in the peaches, lay strips on top, brush with beaten egg.
- Bake: Bake and let cool before slicing.
- Serve: Enjoy with a scoop of fresh whipped cream or vanilla bean ice cream!
Reader’s Notes & Tips
Fresh Peach Pie Recipe Tips
- Use ripe but firm peaches so they hold their shape while baking.
- Keep the crust ingredients cold for the flakiest texture.
- Bake until the center bubbles to ensure the filling thickens properly.
- Cover the crust with foil if it starts browning too quickly.
- Cool completely before slicing so the filling has time to set.
Storage
Store leftover Fresh Peach Pie Recipe tightly covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.
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Cinnamon Roll Apple Pie
Peach Pie
Equipment
- Pastry cutter or 2 table knives
- Sheet pan (15" x 10")
- Pie pan 9-inch
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1-1/4 cups vegetable shortening cold
- 5 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg
- 4 pounds peaches pitted and sliced, about 12 cups
- 1/2 cup + 1 tablespoon granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 lemon
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
Instructions
- Number 1 tip: keep everything as cold as possible. Chill crust ingredients (even the flour!) before starting and keep the peaches/filling as cold as possible right up until going in the oven.
- To make the crust, sift together flour, sugar, and salt in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles large peas. Whisk together ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk, and wrap in plastic wrap. Chill for 2 hours, up to overnight.
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Roll out 1 dough disk on a lightly floured surface to form a round, about 1/4-inch thick. Fit the dough into a 9-inch pie pan. Roll out the other dough following the same procedure. Place the second round of dough on the prepared sheet pan. Cut it into 2-1/2 inch-wide strips. Chill the dough while preparing the filling.
- Prepare the peaches (see note 1). To make the filling, place the prepared peaches in a large bowl. Add vanilla and 2 tablespoons lemon juice; gently toss to combine. In a separate bowl, stir together the 1/2 cup sugar, cornstarch, and salt. Add to the peaches and gently toss to combine.
- Spoon the filling into the dough-lined pie pan. Arrange the pastry strips on the top of the pie in a lattice. Fold the edges under and crimp. Beat the egg and 1 tablespoon water together in a small bowl. Brush the egg wash lightly over the top crust. Sprinkle with the 1 tablespoon sugar. Chill pie for 20 minutes.
- Line a sheet pan with aluminum foil and place it on the bottom rack of the oven (to catch any filling that bubbles over). Bake the pie on the center rack for 15 minutes. Reduce oven temperature to 375°F and bake 40–50 minutes more, until golden brown and bubbling, shielding the pie with a sheet of foil after 20 minutes if the crust is getting too brown. Let cool completely on a wire rack, about 2–4 hours, or until thickened and set, before slicing and serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
