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Fresh Peach Pie with Butter Crust
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. Homemade peach pie is a must-have during sweet peach season, when abundant peaches are ripe and juicy. It’s the perfect summer dessert for any gathering.
Why This Recipe Stands Out
- The all-butter crust is flaky and buttery, and we double the crust so you get plenty of it in every bite.
- This peach pie recipe makes the most out of fresh, juicy, ripe peaches that are in season.
- The blend of spices meld together perfectly, for the most delicious filling.
- The pie sets up beautifully after baking and cooling.
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.
Perfect Pie Crust
This double crust recipe is what I use in all my pies. I’ve tried a ton of other pie crusts, including store bought options in a pinch.
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.
Try our Famous Apple Pie, too
Commonly Asked Questions
Though we highly recommend using fresh peaches, you can use frozen peaches for your homemade peach pie. Thaw the frozen peaches and drain any excess liquid before using them in your pie. You may need to adjust the sugar and flour amounts slightly to account for the extra moisture. Keep in mind that the finished texture will likely be different when using frozen peaches.
To prevent your peach pie filling from becoming too runny, make sure to use fresh peaches that are ripe but not overly juicy. You can also add a thickener like flour or cornstarch to the filling mixture. Additionally, avoid overfilling the pie with the peach mixture and make sure to vent the top crust to allow steam to escape during baking.
Absolutely! You can experiment with adding other fruits to your peach pie, such as raspberries, blueberries, or blackberries. Just be mindful of the ratios and flavors, so they complement each other well.
Once the peach pie has cooled completely, you can cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It should stay fresh for up to 3-4 days. If you want to store it for a longer period, you can freeze the pie after baking. Wrap it well in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be kept in the freezer for up to 2-3 months.
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Fresh Peach Pie with Flaky Butter Crust
For the dough (double crust):
- 2 ½ cups all purpose flour
- ½ tsp table salt
- 1 cup butter, chilled and diced
- ½ cup very cold ice water
- 1 large egg, lightly beaten
- Dough (make ahead): In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
- Chill: Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
- Preheat: Preheat oven to 450F with rack on second-to-lowest position. Place a large cookie sheet on the rack to heat up.
- Roll: Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice. Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Brush bottom crust with some of the beaten egg. Roll the smaller dough ball to fit over top of 9-inch pie pan and set it aside.
- Filling: In a colander, add sliced peaches and sprinkle with lime juice. Toss gently and let juices drain out. In a bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Pour mixture over peaches, tossing to coat. Spread peach filling into the pie crust. Dot evenly with butter. Cover with the top pie crust, folding edges under and fluting to seal (or use fork to press down.) Cut about 8 slits on top crust. Brush rest of beaten egg over the top. Sprinkle with desired amount of coarse sugar.
- Bake: Carefully remove the heated cookie sheet from oven. Place pie on sheet and return to rack. Bake 10 minutes at 450F and then reduce to 350F. Bake 30-35 minutes or just until top is golden brown and filling is bubbling (cover loosely with foil if top browns too quickly.)
- Cool: Cool completely at room temp to allow pie filling to set (very important.) Serve chilled or at room temp. Reheat if you want to serve warm.