This perfect peach pie recipe has sweet fresh peaches tossed in cinnamon sugar with a hint of cardamom spice, baked in a flaky homemade pie crust. I’ll show you how to weave a beautiful lattice top that sparkles with sugar!
I love this peach pie served warm with a big scoop of vanilla ice cream or my favorite homemade peach maple walnut ice cream. For another easy dessert, try these peach pie cupcakes!
Homemade Peach Pie with a Lattice Crust
This peach pie is the best reason to stock up on fresh seasonal peaches! I’ve raided the local farmer’s market lately all in the name of testing this pie. The results? Perfect peach pie that’s brimming with juicy cinnamon-spiced peaches, brightened up with a hint of ginger and lemon, baked inside my favorite homemade flaky crust. This summery peach pie takes a bit more effort than, say, my no-bake lemon cream pie, but it’s 100% worth it and just what your table needs!
Why I Love This Peach Pie Recipe
- Juicy, but sliceable. The best peach pie calls for fresh peaches that hold their shape. This means taking the steps to prep and drain the peach slices before baking so that the peach pie filling sets up fresh and juicy, not watery.
- Sweet and spiced. A little ginger and cardamon along with the cinnamon in the filling give this pie the most amazing flavor. Every bite is bursting with peaches wrapped in a buttery flaky pie crust.
- Gorgeous lattice top. I like to weave my pie dough into a pretty lattice crust. It’s actually super simple once you get the hang of it and you can use this method for more recipes like apple pie, too.
Ingredient Notes
These are some notes on the important ingredients in this easy peach pie recipe. Scroll down to the recipe card after the post for a printable list with the full recipe amounts.
- Pie Crust – You’ll need a double recipe of my easy homemade pie crust, or you can use a store-bought refrigerated pie crust as long as it’s for a deep dish. If you need a gluten-free option, I have a gluten-free pie crust as well.
- Peaches – My favorite peaches for pie are yellow peaches (see below). Choose peaches that aren’t too soft or bruised.
- Lemon Juice – Freshly squeezed is best.
- Brown Sugar – Granulated sugar works, too, though the flavor won’t be as caramelized.
- All-Purpose Flour – Cornstarch is also a good substitute for flour when it comes to thickening pie filling. If you’d like, replace the flour with ½ the amount of cornstarch. This will also make it gluten-free.
- Spices – I flavor my peach pie filling with cinnamon, ginger, and cardamom. You can use a ready-made spice blend, like apple pie spice if you prefer.
- Sanding Sugar- A coarse sparkling sugar for the top of the crust adds a perfect crunch.
What Are the Best Peaches for Peach Pie?
The best peaches for pies and cobblers are fresh ripe yellow peaches that are firm without any blemishes or bruises. If I need to soften underripe peaches, I’ll place the peaches in a paper bag on the counter overnight. They may need an extra day if the peaches are especially hard.
Overly ripe, mushy peaches will make your peach pie mushy. You’re better off saving those for peach macadamia nut muffins instead.
Can I Use Frozen Peaches?
Yes, while fresh is always best IMO, you can substitute fresh peaches for frozen peaches. Just thaw and drain the frozen peaches in a colander before continuing the recipe as written. I don’t recommend using canned peaches for peach pie.
How to Make a Perfect Peach Pie
Here are the steps to make a delicious, flavor-filled peach pie from scratch! You’ll find the printable directions in the recipe card.
Make-Ahead Tip
The homemade pie dough I use for this recipe needs to chill for at least an hour in the fridge, but it can be prepared up to 3 days in advance, stored in the refrigerator or 1 month in the freezer. Press the dough into a disc and wrap it tightly in plastic wrap before placing it into the fridge. When you’re ready to use it, roll out the dough and press it into a pie plate as directed.
- Peel and slice the peaches. Score and then blanch the peaches in boiling water for 1 minute and transfer them to an ice bath. Afterward, the skins should peel right off and you can slice them into ¼” slices. Toss the slices with lemon juice and let them drain in a colander for 15 minutes.
- Prepare the pie crust. Roll both prepared pie crusts out, pressing one into a pie plate. Use a pastry wheel or a sharp knife to cut the second crust into strips for the lattice.
- Make the pie filling. Combine the drained peaches with brown sugar, flour, spices, and a little salt and vanilla. Dump the peach pie filling into your bottom crust. Drop cubes of butter over the peaches.
- Weave a lattice crust. Use your prepared dough strips from earlier to weave a lattice crust over the peach pie filling. Below I’ve included some additional images to show you how to make the lattice crust.
- Finish and bake. Brush the top of the crust with an egg wash, sprinkle with coarse sugar, and bake. Start at 425ºF for 15 minutes, and then lower the heat to 350ºF for the next 45-55 minutes until the pie crust is browned and the filling is bubbling. Let the pie cool for at least 2 hours before you slice it.
Baking Tips
- Bake at a high temperature first. Baking the peach pie at 425ºF for 15 minutes before lowering the oven temperature to 350ºF helps set the pie crust and encourages the filling to thicken.
- Don’t underbake. Don’t take your peach pie out of the oven until the filling is bubbling through the crust, otherwise the pie will be runny.
- Protect the crust. If you’re worried about the crust becoming too brown, use a pie shield or foil to cover the crust while the pie finishes baking.
- Let the pie cool before slicing. I usually leave my pie to cool for at least 2 hours at room temperature before I slice into it. The filling is a bit soupy when the pie is still warm.
How to Make a Lattice Crust
Making a lattice crust is way easier than you’d think and brings a little extra something to this peach pie. For my lattice crust, I use 5 thick 1” strips and 10 smaller ¼” strips. You’ll want to save the longer strips for the middle of the pie, and the shorter strips for the edges. For a detailed step-by-step, see my full tutorial for preparing a lattice crust.
- Pinch 6-8 dough strips to the top edge of the pie tin. Peel back every other strip, and place the first horizontal strip over the remaining vertical strips.
- Pull the top vertical strips back down over the horizontal strip.
- Next time, peel back the vertical strips that were left flat. Place a horizontal strip over top, and fold them back down.
- Repeat until you have a full crust. Pinch the ends of the strips against the bottom crust to seal them, and trim away the excess.
Recipe Variations
- Skip the lattice crust. Not up to the task of weaving a lattice top? No worries, you can simply make a full top crust (remember to score it with holes for the steam to escape). Or, for another easy topping, make a crumble like the one I use in my apple crumble pie.
- More spice. Stir in 2-3 teaspoons of freshly grated ginger if you prefer your peach pie filling with more kick.
- Make it gluten-free. For a gluten-free peach pie, replace the flour in the filling with cornstarch or arrowroot powder and bake your pie in a gluten-free pie crust.
Serving Suggestions
This homemade peach pie is delicious at room temperature, cold from the fridge, or warmed up and served a la mode with a scoop of vanilla ice cream. I also like my slices dolloped with whipped cream or drizzled with caramel sauce.
How to Store
- Countertop. Leftover peach pie can be stored covered at room temperature for up to 3 days. It’ll also last in the fridge for up to 5 days. You might notice that the crust gets a bit soggy after a while.
- Warm up leftovers. I love to warm up my pie slices in the microwave for 20-30 seconds when serving leftovers. So good!
Frequently Asked Questions
Aside from underbaking (see my Tips section above), don’t skip the flour, and make sure to drain the peaches for 10-15 minutes before you add them to your pie. Draining draws out the excess water and keeps the peach pie filling from being runny.
I like to remove the peach skins for my pie filling. If you don’t mind the added texture and slight bitterness, it’s fine to leave them on. If you’re peeling your peaches, make sure they’re fully ripe, and follow the steps to blanch them first. It makes peeling them so much easier.
The main difference between a cobbler and a pie is the dough. Peach pie has a flaky crust filled with fruit, topped with a second crust. Meanwhile, a cobbler is more rustic. The fruit filling goes on the bottom, with biscuit dough dolloped over top. If you have a favorite cobbler recipe, go ahead and use this peach pie filling!
More Easy Pie Recipes
Print
Peach Pie
- Prep Time: 45 min
- Resting Time: 2 hours
- Cook Time: 70 minutes
- Total Time: 3 hours 55 minutes
- Yield: 8 Slices
- Category: Pies
- Method: Oven
- Cuisine: American
Description
This is the best peach pie recipe ever! It has a juicy filling of fresh, spiced peaches baked in a buttery flaky pie crust until it’s delicious and bubbly.
Ingredients
- 1 double recipe of my Easy Pie Crust, chilled
- 6–8 large fresh peaches
- 1 ½ tablespoons (22ml) lemon juice
- ¾ cup (168g) light brown sugar, packed
- ½ cup (60g) all-purpose flour
- 1 ½ teaspoons (7g) cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (28g) unsalted butter, cut into small cubes
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado, sparkling or granulated sugar
Instructions
For the Filling:
- Preheat oven to 425℉.
- Prepare peaches by cutting a shallow x across the top and bottom of the peach. Blanch in a large pot of boiling water for 1 minute. Remove to a bowl of ice water. Peel peaches and slice into ¼” thick slices.
- Place them in a large colander and toss with lemon juice to drain some of the liquid off, about 10-15 minutes.
- While the peaches drain, prepare the crusts. Roll out both crusts into 11” circles. Gently place one of the crusts into a deep-dish pie plate, making sure to press it down into the corners, leaving at least 1” overhang.
- Cut the other crust into strips of differing widths with a sharp knife, pizza cutter, or pastry wheel. I used 5 thick 1” strips and 10 small ¼” strips.
- Place the drained peaches into a large bowl and add the brown sugar, flour, spices, salt, and vanilla, tossing until well combined.
- Pour the peaches into the bottom crust and press gently making sure the filling is evenly distributed. Dot the top of the peaches with the cubes of butter.
For the Lattice Crust:
- Use the strips of dough to create a lattice top crust. Save the longest strips from the middle of the crust to use across the middle of the pie, and the shorter strips for the shorter edges of the pie. This will ensure the strips are long enough to reach across the pie tin.
- Attach 6-8 strips of dough across the top edge of the pie tin so the strips run vertically across the pie, securing them to the bottom layer of crust by firmly pressing them together where they meet.
- Pull back every other vertical strip until it is almost off the pie, and place your first horizontal strip, then pull the vertical strips back down.
- For the next horizontal strip, you will pull back the vertical strips you left flat last time. Then place your horizontal strip and pull the vertical strips back down overtop.
- Continue this pattern of pulling back the vertical strips and placing the horizontal strips until you have a full crust. Press all the ends of the strips into the bottom crust so all strips are sealed. Remove excess crust with a knife or scissors. You can use your hands or a fork to flute the edge of the crust. This ensures the strips stay in place.
- In a small bowl, whisk together the egg and water. Brush crust with egg wash and sprinkle with coarse sugar if desired.
To Prepare:
- Bake at 425℉ for 15 minutes then reduce oven to 350℉ for 45-55 minutes or until the crust is golden brown and flaky and the filling is bubbling through the holes. Do not remove the pie before the filling bubbles or your pie will be runny. If the crust starts to get too brown, you can cover it with a pie crust shield or tent with foil and continue to bake the pie.
- Remove from the oven and let cool at room temperature for at least 2 hours. Once the pie is completely cool you can cut it. For the cleanest cuts, chill the pie in the refrigerator for 2+ hours. Serve with vanilla ice cream or whipped cream.
Notes
- Storage: Store leftover pie covered at room temperature for 3 days or refrigerated for up to 5 days. The crust will become soggier the longer it sits, and the filling may become looser.
- Reheat: If desired, pie slices can be warmed up in the microwave for 20-30 seconds.
- Frozen peaches: You can substitute the fresh peaches for frozen peaches. Just thaw and drain them in a colander and treat them the same that you would the fresh peaches.
- Skip to lattice crust: For an even easier pie, you can make a crumb crust topping to replace the lattice crust, use the same crumble topping I used in my Apple Crumble Pie.
- For the lattice crust, I used 5 thick 1” strips and 10 small ¼” strips. If you need a more detailed look at how this is created, I have a full tutorial for preparing a lattice crust.
Nutrition
- Serving Size: 1
- Calories: 563
- Sugar: 29.5 g
- Sodium: 309.6 mg
- Fat: 27.4 g
- Carbohydrates: 73.4 g
- Fiber: 3.7 g
- Protein: 8 g
- Cholesterol: 91.9 mg
