Home > Desserts > Peach Pie Recipe Peach Pie Recipe July 28, 2019 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This delicious Peach Pie Recipe has a flaky homemade pie crust and a sweet fresh peach filling. Serve with a scoop of fresh whipped cream or vanilla bean ice cream for the ultimate summer treat! The Best Peach Pie Recipe We grew up with peach trees in our backyard, enjoying peaches in various meals. From oatmeal and smoothies to peach milkshakes, they were a staple in our diet. Upon discovering “The Peach Truck Cookbook” by Jessica and Stephen Rose, owners of Nashville’s “The Peach Truck,” I was eager to explore its 100 peach recipes. This new cookbook, featuring fresh Georgia peach dishes, is a must-have for peach enthusiasts. And today i’m sharing their delicious Peach Pie recipe! Ingredients For the crust: Flour, Sugar, Salt: Create the base of the crust, adding sweetness and flavor enhancement. Vegetable Shortening: Provides a flaky texture. Ice Water, Vinegar, Egg: These ingredients keep the dough tender, flaky, and bind it together. For the filling: Peaches: Main ingredient. Sugar, Cornstarch, Salt: Sweeten and thicken the filling while balancing flavors. Lemon Juice, Vanilla: Enhance and deepen the flavor. Egg (for egg wash): Gives the crust a golden hue when baked. How To Make Peach Pie Crust: Combine flour, sugar, salt, and shortening. Mix in ice water, vinegar, and egg. Form into two disks, wrap, and chill. Roll Dough: Roll one disk for the bottom crust, place in pie plate. Roll the second for lattice strips. Filling: Toss peaches with lemon juice, vanilla, and a mix of sugar, cornstarch, and salt. Assemble: Fill crust with peaches, top with lattice. Brush with egg wash, sprinkle sugar. Bake: At 425°F for 15 mins, then 375°F for 40-50 mins. Cool before serving. Peach Pie Filling Tips Use ripe, fresh peaches for a flavorful pie. Keep filling simple to highlight peach flavor. Add vanilla bean paste for an accent flavor and a bit of lemon juice for freshness. Stir gently to preserve peach texture. Mix dry ingredients before combining with peaches for even thickening. Allow the pie to cool completely for proper thickening. Include apple cider vinegar in the crust for tenderness and flaki FAQs Can You Use Canned Peaches Instead Of Fresh? Yes, you can use canned peaches for peach pie. Drain them well and adjust sugar and thickener in the recipe. For a better result, choose peaches canned in juice, not syrup. Do I Have To Peel My Peaches For Pie? Yes, it’s best to peel peaches for peach pie for a smoother texture. What’s The Difference Between A Peach Pie And A Peach Cobbler? Peach pie has a flaky pastry crust on the top and bottom, while peach cobbler is topped with a biscuit or cake-like batter and doesn’t usually have a bottom crust. More Delicious Fruit-Filled Desserts Lemon Bars Strawberry Shortcake Fruit Pizza Cheesecake Tart Cinnamon Roll Apple Pie Fruit Tart FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peach Pie 5 from 6 votes - Review this recipe This delicious Peach Pie Recipe has a flaky homemade pie crust and a sweet fresh peach filling. SAVE TO RECIPE BOX Print Recipe Peach Pie 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This delicious Peach Pie Recipe has a flaky homemade pie crust and a sweet fresh peach filling. Course Dessert Cuisine American Keyword Peach Pie Recipe Prep Time 40 minutes minutes Cook Time 55 minutes minutes Chilling time 4 hours hours Total Time 5 hours hours 35 minutes minutes Servings 8 servings Chelsea Lords Calories 649kcal Author Chelsea Lords Cost $7.31 IngredientsCrust▢ 3 cups white all-purpose flour (plus more for dusting)▢ 1 tablespoon white granulated sugar▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups (COLD) vegetable shortening▢ 5 tablespoons ice water▢ 1 tablespoon apple cider vinegar▢ 1 large eggFilling▢ 4 pounds peaches, pitted and sliced (about 12 cups)▢ 1/2 cup + 1 tablespoon white granulated sugar▢ 1/4 cup cornstarch▢ 1 pinch fine sea salt▢ 2 tablespoons fresh lemon juice▢ 1 teaspoon vanilla bean paste (or pure vanilla extract)▢ 1 large eggUS - Metric USMetric InstructionsNumber 1 tip: keep EVERYTHING as cold as possible. Chill crust ingredients (yes even the flour!) before starting and keep the peaches/filling as cold as possible right up until going into the oven.CRUST: To make the crust, sift together the flour, sugar, and salt in a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the 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 or up to overnight.OVEN PREP: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.CRUST CONT.: Roll out one dough disk on a lightly floured surface to form a round, about 1/4-inch thick. Fit the dough into a 9-inch pie plate. Roll out the other dough following the same procedure. Place the second round of dough on the prepared baking sheet. Cut it into 2-1/2 inch-wide strips. Chill the dough while preparing the filling. FILLING: Prepare the peaches (See Note 1). To make the filling, place the prepared peaches in a large bowl. Add the lemon juice and vanilla and gently toss to combine. In a separate bowl, stir together the 1/2 cup sugar, the cornstarch, and salt. Add to the peaches and gently toss to combine. ASSEMBLY: Spoon the filling into the dough-lined pie plate. 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.BAKE: Line a baking sheet 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 the oven temperature to 375 degrees F and bake for 40 to 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 NotesFor unripe peaches: Using a paring knife, score a small "X" in the bottom of the peach and then place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin (it should slide off pretty easily). For ripe peaches: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, gently peel off the softened skin with your fingers (should slide right off). Once the peaches have been peeled, cut in half around the pit and gently twist them to separate the two halves. Remove the pit and slice the peaches into 1/2 inch thick slices. Nutrition FactsCalories: 649kcal | Carbohydrates: 80g | Protein: 9g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 498mg | Fiber: 5g | Sugar: 38g | Vitamin A: 807IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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