Fresh Peach Pie

Fresh Peach Pie is a timeless dessert that captures the very essence of summer. Made with juicy, ripe peaches wrapped in a flaky, golden crust, this pie is all about celebrating natural fruit flavor. As the peaches bake, they soften and release their sweet juices, creating a luscious filling that’s lightly spiced and perfectly balanced—not too sweet, not too tart.

This classic pie is often associated with family gatherings, holidays, and warm afternoons, when fresh peaches are at their peak. Whether served warm with a scoop of vanilla ice cream or enjoyed chilled the next day, Fresh Peach Pie is comforting, nostalgic, and irresistibly delicious.

Why I Love This Recipe

I love this recipe because it lets fresh peaches truly shine. There’s no heavy masking of flavor—just simple ingredients that enhance the fruit’s natural sweetness. The contrast between the flaky crust and the juicy filling is pure perfection, and the aroma while it bakes is absolutely unforgettable.

Why This Is a Must-Try Dish

• Highlights fresh, seasonal peaches
• Classic dessert loved by all ages
• Perfect balance of sweetness and texture
• Ideal for summer gatherings and celebrations
• Delicious warm or cold

Preparation Time, Cooking Time & Servings

• Preparation Time: 30 minutes
• Cooking Time: 50–55 minutes
• Total Time: About 1 hour 25 minutes
• Servings: 8 slices

Nutritional Information

• Calories: 320–350 kcal
• Course: Dessert
• Cuisine: American

Ingredients

For the Pie Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed
• 6–8 tablespoons ice-cold water

(You may also use 2 store-bought pie crusts for convenience.)

For the Peach Filling

• 6–7 cups fresh peaches, peeled and sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For Topping

• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Cooking Directions

1. Prepare pie dough and chill.
2. Mix peach filling.
3. Assemble pie with filling and top crust.
4. Bake until golden and bubbly.
5. Cool before serving.

Step-by-Step Preparation Method

1. Prepare the Pie Dough:
   In a bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
2. Prepare the Peaches:
   Peel and slice fresh peaches. Place them in a large bowl.
3. Make the Filling:
   Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt to the peaches. Toss gently until evenly coated.
4. Roll Out the Dough:
   Roll one dough disc into a 12-inch circle and place it in a 9-inch pie dish.
5. Add Filling:
   Spoon peach filling into the crust and dot with small butter pieces.
6. Top the Pie:
   Roll out the second dough disc and place it over the filling. Seal and crimp edges. Cut slits for steam vents.
7. Brush and Sprinkle:
   Brush top crust with egg wash and sprinkle with coarse sugar if desired.
8. Bake:
   Bake at 190°C (375°F) for 50–55 minutes until crust is golden and filling is bubbling.
9. Cool:
   Let pie cool for at least 2 hours before slicing to allow filling to set.

How to Serve

• Serve warm with vanilla ice cream or whipped cream
• Enjoy chilled for a firmer texture
• Pair with coffee or tea for a comforting dessert

Recipe Tips

• Use ripe but firm peaches for best texture.
• If peaches are very juicy, add 1 extra tablespoon cornstarch.
• Shield crust edges with foil if browning too fast.
• Let pie cool fully for clean slices.

Variations

Lattice Peach Pie

Create a lattice top for a beautiful presentation.

Spiced Peach Pie

Add ground ginger or cardamom for deeper spice notes.

Peach & Berry Pie

Mix in blueberries or raspberries for extra flavor.

Crumb-Topped Peach Pie

Replace top crust with a buttery streusel topping.

Honey-Sweetened Peach Pie

Replace some sugar with honey for a floral sweetness.

Freezing and Storage Time

Storage

• Store covered at room temperature for 1 day.
• Refrigerate for up to 4 days.

Freezing

• Freeze baked or unbaked pie for up to 2 months.
• Thaw overnight in refrigerator before reheating or baking.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Pastry cutter or fork
• Knife and cutting board

Conclusion

Fresh Peach Pie is a classic dessert that never goes out of style. With its flaky crust and juicy, fragrant filling, it’s a beautiful way to celebrate fresh peaches at their best. Whether served at a family gathering or enjoyed as a simple treat at home, this pie delivers comfort, flavor, and pure homemade goodness in every bite.

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Fresh Peach Pie

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 55 mins Total Time 1 hr 25 mins

Servings: 8 Calories: 350 kcal

Description

Fresh Peach Pie is a timeless dessert that captures the very essence of summer. Made with juicy, ripe peaches wrapped in a flaky, golden crust, this pie is all about celebrating natural fruit flavor. As the peaches bake, they soften and release their sweet juices, creating a luscious filling that’s lightly spiced and perfectly balanced—not too sweet, not too tart.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pie Crust

• 2 cups ½ all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed
• 6 tablespoons 6–8 ice-cold water

For the Peach Filling

• 6 cups 6–7 fresh peaches, peeled and sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For Topping

• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Instructions

1. Prepare the Pie Dough: In a bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
2. Prepare the Peaches: Peel and slice fresh peaches. Place them in a large bowl.
3. Make the Filling: Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt to the peaches. Toss gently until evenly coated.
4. Roll Out the Dough: Roll one dough disc into a 12-inch circle and place it in a 9-inch pie dish.
5. Add Filling: Spoon peach filling into the crust and dot with small butter pieces.
6. Top the Pie: Roll out the second dough disc and place it over the filling. Seal and crimp edges. Cut slits for steam vents.
7. Brush and Sprinkle: Brush top crust with egg wash and sprinkle with coarse sugar if desired.
8. Bake: Bake at 190°C (375°F) for 50–55 minutes until crust is golden and filling is bubbling.
9. Cool: Let pie cool for at least 2 hours before slicing to allow filling to set.

Keywords: Fresh Peach Pie