There’s truly nothing like the Best Peach Pie—it’s sunshine on a plate, sigh-worthy and unforgettable every single time. This joyful dessert is everything we adore about summer: juicy, golden peaches bursting with flavor, cozied up under a flaky, buttery crust that crisps just so in the oven. You’ll discover that this recipe is as foolproof as it is irresistible, and whether you use market-fresh peaches or some stashed from the freezer, it’s sure to become a legend in your kitchen. From the subtle warmth of cinnamon and nutmeg to that glorious, caramelized syrup bubbling beneath the surface, this amazing Best Peach Pie is proof that pie dreams really do come true.

Ingredients You’ll Need

The beauty of this recipe is how simple—and essential—each ingredient is. With just a handful of pantry staples and perfectly ripe peaches, every component works together to create a pie with unbeatable taste and texture.

Ripe peaches: These are the star of the show; their sweetness and natural juices define the entire pie, so choose the ripest, most aromatic peaches you can find.
Granulated sugar: Enhances the natural flavor of the peaches and helps create a shiny, syrupy filling.
Light brown sugar: Adds a gentle caramel note that deepens the overall flavor.
Cornstarch: The key to a luscious, sliceable pie—this thickens the juices so they don’t run all over your plate.
Lemon juice: Provides a bright pop of acidity that balances the sweetness and keeps the filling lively.
Vanilla extract: A splash brings cozy warmth and rounds out the flavors in the filling.
Ground cinnamon: Brings warmth and classic spice that pairs beautifully with peaches.
Ground nutmeg: Just a pinch goes a long way, adding complexity and a subtle nuttiness.
Salt: A small amount makes all the flavors pop and keeps the filling from tasting flat.
Unsalted butter: Little dots of butter melt into the filling for extra richness.
Egg: This is for your egg wash to achieve that gorgeous golden, glossy crust.
Milk: Whisked with the egg to make the pie crust beautifully browned and appealing.
Double pie crust: Whether homemade or store-bought, a good, sturdy pie crust holds everything together and bakes up perfectly crisp.
Coarse sugar: Sprinkling this on top gives the crust an irresistible sparkle and crunch—totally optional but so good!

How to Make Best Peach Pie

Step 1: Prep the Peaches

Start by peeling and slicing those glorious peaches. The easiest way is to briefly blanch them in boiling water, slip off the skins, then slice away—let all that golden juice find its way into your bowl! The freshness of the peaches sets the tone for the whole dessert, so don’t skimp on choosing the best you can find.

Step 2: Mix the Filling

In a big bowl, toss the peach slices with both sugars, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently so the slices don’t break up. Everything should look gorgeously glossy and lightly coated. If you have the time, let this mixture sit for about 15–20 minutes—this draws out just enough juice, which mingles with the cornstarch and transforms into that classic, thick peach pie syrup during baking.

Step 3: Prepare the Crust

Roll out one half of your double crust and settle it into a 9-inch pie dish. Gently nudge it into the corners without stretching—this helps prevent shrinking in the oven. Pour in that fragrant peach filling and dot the top with those small cubes of butter, scattering them evenly so every bite gets a taste of richness.

Step 4: Assemble the Top and Seal

Roll out your second crust and drape it over the filling. You can go classic with a full top (just remember to cut a few slits for steam) or get artsy with a lattice weave. Trim off any wild overhang and crimp the edges to seal in those juices. This not only keeps everything tidy but gives your Best Peach Pie that perfect pie-shop look.

Step 5: Finish and Bake

Whisk together the egg and milk to make your egg wash. Brush every inch of your top crust—don’t forget the crimps!—then shower it with coarse sugar if you adore a little sparkle and crunch. Bake in a hot 400°F oven on a baking sheet to catch any drips for 20 minutes, then drop the heat to 375°F and bake for another 30–35 minutes until the crust is deep golden and the filling is energetically bubbling. Let your baked beauty cool for at least 2 hours (this is the hardest part, but totally worth the wait) so the filling can set perfectly.

How to Serve Best Peach Pie

Garnishes

If you want to make this Best Peach Pie truly swoon-worthy, finish each slice with a cloud of whipped cream or a melting scoop of vanilla ice cream. For a little extra flair, a sprinkle of toasted almonds or a few fresh mint leaves makes for a beautiful, fresh presentation.

Side Dishes

Best Peach Pie practically begs for something creamy alongside—think a dollop of crème fraîche or Greek yogurt to contrast the warm, lavish peaches. You might also pair it with an iced coffee, a glass of sweet wine, or even a salad with a mild vinaigrette for a delightful dessert course at your summer table.

Creative Ways to Present

Try serving individual slices in small jars for picnics, or cut the pie into little squares for a dessert platter. Turn leftover slices into a next-level sundae by layering pieces of pie with vanilla ice cream and a drizzle of caramel. However you present it, the Best Peach Pie always steals the show.

Make Ahead and Storage

Storing Leftovers

Leftover Best Peach Pie keeps beautifully at room temperature (loosely covered) for up to two days, or in the refrigerator for up to five days. The crust stays fairly crisp and the filling continues to meld into even more magical flavors as it sits.

Freezing

If you’re planning ahead or need to store extra pie, wrap cooled slices or the whole pie securely in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving or reheating.

Reheating

To get the crust crisp again and the filling perfectly warming, reheat slices in a 350°F (175°C) oven for 10–15 minutes. Microwaving works for speed, but the oven gives that just-baked flavor and texture that makes the Best Peach Pie unforgettable every time.

FAQs

Can I use frozen peaches instead of fresh?

Absolutely! Just thaw and drain the frozen peaches well, then proceed with the recipe as directed. If the mixture seems extra wet, add another half-tablespoon of cornstarch to ensure your Best Peach Pie thickens beautifully.

How do I keep my pie crust from getting soggy?

The secret is in the thickening—cornstarch binds up excess juice so the crust stays crisp, and draining some liquid off the peaches before assembling helps too. Baking on a lower oven rack also gives the bottom more heat for a perfectly baked shell.

My filling is runny. What went wrong?

This usually happens if the pie is sliced before cooling completely or if there’s too much liquid in the filling. Letting the pie cool for at least two hours after baking gives the filling plenty of time to set, making for perfect, picture-worthy slices of Best Peach Pie.

What’s the best way to prepare peaches for pie?

For a silky filling, peel the peaches (blanching makes this easy!), remove the pits, and slice them evenly. Make sure to use fully ripe, fragrant peaches—underripe fruit can turn out tough and flavorless after baking.

Can I make the pie crust ahead of time?

Definitely! You can make and chill homemade pie dough up to three days in advance or freeze it wrapped tightly for several weeks. Using a prepared crust is also a great time-saver, and works wonderfully for Best Peach Pie too.

Final Thoughts

If you’re craving sweet peach perfection baked into a golden, flaky crust, this recipe truly delivers. I hope making the Best Peach Pie brings as much joy to your table as it has to mine—don’t be surprised if it becomes your go-to dessert every peach season. Happy baking!

Best Peach Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus cooling time)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the ultimate peach pie experience with this foolproof recipe that guarantees a deliciously sweet and spiced filling encased in a flaky, golden crust. Perfect for showcasing ripe, juicy peaches in a classic dessert everyone will love.

Ingredients

Scale

Filling:

2 ½ pounds ripe peaches (about 6–7 peaches), peeled and sliced
¾ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
2 tablespoons unsalted butter (cut into small pieces)

Crust and Assembly:

1 egg (for egg wash)
1 tablespoon milk
1 double pie crust (store-bought or homemade)
coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the filling: In a large bowl, mix sliced peaches, sugars, cornstarch, lemon juice, vanilla, spices, and salt until coated.
Assemble the pie: Line a pie dish with crust, add filling, top with butter, cover with second crust, seal edges, brush with egg wash, and sprinkle with sugar.
Bake: Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake for 30–35 minutes until golden.
Cool and serve: Let the pie cool for at least 2 hours before slicing.