This Fresh Peach Pie with Flaky Butter Crust is about to become your favorite peach pie. Everyone loves a flaky, all-butter crust, and this one delivers. The peach filling is perfectly thick and juicy.
Fresh Peach Pie with Butter Crust
My parents have a yard with unbelievably fertile soil that grows whatever fruit they toss at it. Given that their neighborhood used to be warm-climate farm land, the richness of their ground is no surprise.
When I found out I was moving to Minnesota 9 years ago, my first gazillion thoughts centered around the obvious. Frozen tundra. 😖 🌨 My next bazillion thoughts focused on – what else? – food.
Like, where in the world would we get affordable fresh fruits?! And do they even have fresh peaches and berries in MN?
Turns out I was both right and wrong. The Arctic frost situation? That’s for real. Nothing else to be said about that.
But my peach fear was totally made up. We actually get an abundance of all the veggies and fruits here. Not only are the local farmer’s markets amazing, but we get awesome fruits shipped in daily.
Which means I still get to munch on stone fruits every summer. And we still bake up fabulous fresh peach pie. There’s absolutely nothing else like homemade peach pie, loaded with fresh, ripe in-season peaches. This juicy peach pie is double-hugged by the flakiest all-butter crust there ever was.
Picking Perfect peaches
The perfect peach pie begins with perfect peaches. Get the most out of your peaches by looking for these qualities:
Feel: You’ll want plenty of semi-ripe, very sweet peaches. It’s important to use peaches that aren’t overly ripe, since too-ripe fruit breaks down quickly during the baking process and will result in a mushy filling. Go for semi-ripe peaches that are just slightly soft and yields just a bit when pressed near the stem (if you’re not planning to use your peaches right away, buy firmer peaches and let them ripen a bit on your kitchen counter.)
Appearance: Choose peaches that are heavier and larger; they’ll tend to be juicier and sweeter. Vibrant, deep color throughout the surface of peaches indicates fruit that’s been grown under prime conditions and will yield better flavor.
Smell: Go with peaches that not only look great, but smell great. A sweet, peachy aroma indicates the fruit holds delicious flavor within.
If your peaches are firm but you want to use them within a couple of days, simply let them soften to desired ripeness on your kitchen counter. For somewhat faster ripening, you can place them in a closed paper bag at room temperature. Adding a banana in the bag can speed up the process even more.
Once peaches feel slightly tender on top, they’re ripe and can be stored in the fridge to keep them from over-ripening.
If you’re not planning to use firm peaches for more than a couple of days, you can choose to ripen them later without compromising flavor.
About that Perfect Pie Crust
I know I mentioned the flaky all-butter crust in this deal sealer ↑
This double crust recipe is what I use in all my pies. I’ve tried a ton of other pie crusts, including store bought stuff in a pinch. (No judgment here, right? 😊)
This pie crust is the real deal. It’s all-butter, wonderfully flaky, and tastes phenomenal. No shortening, no trans-fats, no artificial anything. Not in the crust nor in the peachy filling. Just all-natural goodness.
P.S. This peach pie is unbelievably amazing when warmed up and served à la mode with vanilla ice cream. Or freshly whipped cream.
P.P.S. It’s more than okay to eat peach pie for breakfast.