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!

Delicious and sweet peach pie, fresh out of the oven and topped with sugar, accompanied by fresh peaches on the side.

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 being mixed together, forming the delicious base for the 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.
 
 

Peaches being prepped for the filling, sweet and delicious, ready to be added to the crust.

How To Make Peach Pie

  1. Crust: Combine flour, sugar, salt, and shortening. Mix in ice water, vinegar, and egg. Form into two disks, wrap, and chill.
  2. Roll Dough: Roll one disk for the bottom crust, place in pie plate. Roll the second for lattice strips.
  3. Filling: Toss peaches with lemon juice, vanilla, and a mix of sugar, cornstarch, and salt.
  4. Assemble: Fill crust with peaches, top with lattice. Brush with egg wash, sprinkle sugar.
  5. Bake: At 425°F for 15 mins, then 375°F for 40-50 mins. Cool before serving.

Delicious filling being poured into the prepared crust, ready for baking.

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

The crust's edge being shaped into a beautiful pattern, adding an artistic touch.

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.

A slice of the finished fresh peach pie recipe, revealing the warm and gooey interior, topped with a dollop of whipped cream, ready to be savored.

More Delicious Fruit-Filled Desserts

5 from 6 votes

Peach Pie

This delicious Peach Pie Recipe has a flaky homemade pie crust and a sweet fresh peach filling.
Prep Time: 40 minutes
Cook Time: 55 minutes
Chilling time: 4 hours
Total Time: 5 hours 35 minutes
Servings: 8 servings

Ingredients 
 

Crust

  • 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 egg

Filling

  • 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 egg

Instructions 

  • Number 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 Notes

For 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).ย 
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

Calories: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 6 votes

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12 Comments

  1. Julie Blanner says:

    5 stars
    Your lattice is beautiful looking! This pie was a hit at our back to school neighborhood BBQ. No leftovers, which is always a great sign of a dish!

    1. Chelsea Lords says:

      I’m soooo happy that this was a hit!! Thanks for your comment! ๐Ÿ™‚

  2. Courtney says:

    5 stars
    Peach pie is one of my favorite desserts ever- but I could never get my recipe exactly right. Yours was phenomenal, can’t wait to make it again and again!

    1. Chelsea Lords says:

      I’m so happy you enjoyed this!! Thanks so much for your comment! ๐Ÿ™‚

  3. lauren kelly says:

    5 stars
    I am so happy to stumble upon this recipe. My mother in law loves any peach dessert and I made it for her this weekend. It was a huge hit!

    1. Chelsea Lords says:

      I’m soooo happy it was a hit!! Thanks for sharing!!

  4. Sara Welch says:

    5 stars
    What a decadent treatt! Looking forward to ending my day with this delicious dessert!

    1. Chelsea Lords says:

      I can’t wait for you to give it a try!

  5. Melissa says:

    5 stars
    Yum! Great recipe my family really enjoyed it!

    1. Chelsea Lords says:

      I’m soo happy everyone enjoyed!! Thank you!

  6. Cynthia Treglown says:

    5 stars
    I know that chicken burgers are Delius actually enjoy eating more of the chicken gurders.

    1. Chelsea Lords says:

      Glad to hear it! ๐Ÿ™‚