Homemade Peach Pie

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Summer has always been my favorite baking season. I look forward to peach season as much as I do the first warm day of the year. But that doesn’t mean I want to deal with complicated recipes when the kitchen is already hot. I prefer desserts that let the fruit do most of the work.

That’s why peach pie is my go-to summer dessert. I’ll either make the filling ahead of time and store it in the fridge, or if I’m feeling ambitious, I’ll prep the whole pie in the morning and bake it later. I like to prep my peaches when I’m already in the kitchen making lunch. No extra mess to clean up.

Love flaky crust with sweet filling? I’ve got a pie for you. More into rustic and simple? Same. Honestly, I’ll make two pies and freeze one for later so I don’t have to choose between eating it now or saving it.

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What Kind of Peaches Should I Use?

For the best peach pie, you’ll want to use fresh, ripe peaches that give slightly when you press them but aren’t mushy. Yellow peaches are traditional and work great, but white peaches will also make a delicious pie if that’s what you have on hand. Look for peaches that smell sweet and fragrant at the stem end – that’s a good sign they’re ready to use. If your peaches are a bit firm, you can let them ripen on the counter for a day or two before making your pie. Avoid peaches that are overly soft or have dark spots, as they can make your filling too watery.

Options for Substitutions

This peach pie recipe is pretty forgiving when it comes to swaps and substitutions:

• Pie crust: If making homemade crust feels overwhelming, store-bought works perfectly fine. You can also try a graham cracker crust for a different twist, though it will change the overall texture.
• Fresh peaches: Frozen peaches work in a pinch – just thaw and drain them well first. You can also use canned peaches, but drain them thoroughly and reduce the sugar by about 1/4 cup since they’re already sweetened.
• Tapioca starch: Don’t have tapioca starch? Cornstarch works great as a 1:1 substitute. You can also use all-purpose flour, but use 1/3 cup instead of the amount called for.
• Lemon or lime juice: Either citrus works fine here – they both prevent browning and add brightness. If you’re out of fresh, bottled juice will do the job.
• Paprika: The paprika adds a unique smoky note, but cinnamon is the more traditional choice. You could also try nutmeg, cardamom, or just skip the spice altogether.
• Egg wash: For the golden top, you can substitute with just milk or cream brushed on top, though you won’t get quite the same shine.

Watch Out for These Mistakes While Baking

The biggest mistake when making peach pie is using underripe peaches, which won’t break down properly during baking and can leave you with hard, flavorless chunks – make sure your peaches give slightly when pressed and smell fragrant at the stem end.

Another common error is skipping the tapioca starch or using too little, which results in a runny filling that turns your beautiful pie into a soupy mess, so don’t be tempted to reduce this ingredient even if the mixture looks thick before baking.

To prevent a soggy bottom crust, try blind baking your bottom crust for 10-15 minutes before adding the filling, and always place your pie on the lowest oven rack so the bottom gets direct heat.

Finally, resist the urge to cut into your pie immediately after baking – let it cool for at least 3-4 hours so the filling can set properly, otherwise you’ll end up with peach soup instead of neat slices.

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What to Serve With Peach Pie?

A scoop of vanilla ice cream is pretty much mandatory with peach pie – the cold, creamy texture pairs perfectly with the warm, juicy peaches and flaky crust. If you want to get a little fancy, try serving it with some freshly whipped cream or even a dollop of mascarpone cheese for something extra rich. Coffee or black tea make great drinks alongside peach pie, especially if you’re serving it for dessert after dinner. For a fun summer twist, you could even serve smaller slices with a glass of cold milk or sweet tea on the porch.

Storage Instructions

Keep Fresh: Your peach pie will stay delicious covered loosely with foil or plastic wrap at room temperature for up to 2 days. After that, move it to the fridge where it’ll keep for another 3-4 days. The crust might soften a bit in the fridge, but the flavors actually get better as they meld together!

Freeze: You can freeze this pie either before or after baking! For unbaked pies, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Baked pies can be frozen the same way for up to 2 months. Just make sure it’s completely cooled first if you’re freezing a baked pie.

Warm Up: To bring back that fresh-baked taste, warm individual slices in a 350°F oven for about 10-15 minutes. If you’re warming the whole pie, cover it with foil and heat for 20-25 minutes. Frozen pies can go straight from freezer to oven – just add about 15 extra minutes to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 27-32 g
• Fat: 90-100 g
• Carbohydrates: 420-450 g

Ingredients

For the crust:

• 2 pie dough rounds (homemade or store-bought)

For the peach filling:

• 2 lb ripe yellow peaches (about 6 to 7)
• 2 tbsp lemon or lime juice (freshly squeezed)
• 3/4 cup granulated sugar
• 1/4 cup plus 1 tbsp tapioca starch
• 1 tsp vanilla extract
• 1 tsp smoked or regular paprika, or use cinnamon if preferred

For the topping and assembly:

• 1 tbsp unsalted butter
• 1 tbsp granulated sugar
• 1 egg yolk mixed with 1 tbsp milk (for brushing)

Step 1: Prepare the Pie Dough

• 2 pie dough rounds (homemade or store-bought)

If making homemade pie dough, follow your preferred recipe or my recommendation and prepare two rounds of pie dough.

Alternatively, use two store-bought pie dough rounds.

Once made, chill the dough in the refrigerator.

You can make this step up to a day in advance to save time.

Step 2: Prepare the Peaches

• 2 lb ripe yellow peaches (about 6 to 7)

Peel the ripe yellow peaches and cut them into 1-inch cubes.

I recommend cubing rather than slicing, as peaches are soft and juicy, and slicing can lead to a mushy filling.

Step 3: Mix the Peach Filling

• cubed peaches from Step 2
• 2 tbsp lemon or lime juice (freshly squeezed)
• 3/4 cup granulated sugar
• 1/4 cup plus 1 tbsp tapioca starch
• 1 tsp vanilla extract
• 1 tsp smoked or regular paprika, or use cinnamon if preferred

In a large bowl, combine the cubed peaches from Step 2, freshly squeezed lemon or lime juice, granulated sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon).

Stir together gently until the peaches are evenly coated and the mixture is well combined.

I like to let the mixture sit for a couple of minutes so the flavors can meld together.

Step 4: Assembly and Prepare the Pie

• 1 pie dough round from Step 1
• peach filling from Step 3

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll one disc of pie dough from Step 1 into a 12-inch circle (about 30 cm).

Place the dough in a 9-inch pie dish, gently pressing it into the bottom and sides.

Add the peach filling from Step 3, making sure to pour in all the extra liquid from the bowl.

Step 5: Make and Arrange the Lattice Crust

• 1 pie dough round from Step 1

Remove the second disc of pie dough from the refrigerator and roll it into a 12-inch circle.

With a sharp knife, cut out 6 strips, each about 2 inches wide.

Lay the strips over and under one another on top of the filled pie, weaving them to form a lattice.

Trim any excess dough from the edges and press them into the bottom crust, fluting or crimping the edges to seal.

Step 6: Add Finishing Touches

• 1 egg yolk mixed with 1 tbsp milk (for brushing)
• 1 tbsp granulated sugar
• 1 tbsp unsalted butter

In a small bowl, mix the egg yolk with 1 tablespoon of milk to make an egg wash.

Brush the top crust with the egg wash, then sprinkle 1 tablespoon of granulated sugar evenly over the top.

Finally, cube the butter and dot it onto the pie filling in the spaces left between the lattice strips.

I think a little butter on top really adds a rich flavor to the finished pie.

Step 7: Bake and Cool the Pie

Place the pie on the middle rack of your preheated oven and bake for 40–50 minutes, or until the filling is bubbling and the crust is golden brown.

If the crust is browning too quickly, cover loosely with foil to prevent burning.

Once bubbling, let it bake for another 3–5 minutes.

Allow the pie to cool at room temperature for 2–3 hours before serving to help set the filling and enhance the flavors.

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Homemade Peach Pie

Delicious Homemade Peach Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

For the crust:

• 2 pie dough rounds (homemade or store-bought)

For the peach filling:

• 2 lb ripe yellow peaches (about 6 to 7)
• 2 tbsp lemon or lime juice (freshly squeezed)
• 3/4 cup granulated sugar
• 1/4 cup plus 1 tbsp tapioca starch
• 1 tsp vanilla extract
• 1 tsp smoked or regular paprika, or use cinnamon if preferred

For the topping and assembly:

• 1 tbsp unsalted butter
• 1 tbsp granulated sugar
• 1 egg yolk mixed with 1 tbsp milk (for brushing)

Instructions

 

• If making homemade pie dough, follow your preferred recipe or my recommendation and prepare two rounds of pie dough. Alternatively, use two store-bought pie dough rounds. Once made, chill the dough in the refrigerator. You can make this step up to a day in advance to save time.
• Peel the ripe yellow peaches and cut them into 1-inch cubes. I recommend cubing rather than slicing, as peaches are soft and juicy, and slicing can lead to a mushy filling.
• In a large bowl, combine the cubed peaches from Step 2, freshly squeezed lemon or lime juice, granulated sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir together gently until the peaches are evenly coated and the mixture is well combined. I like to let the mixture sit for a couple of minutes so the flavors can meld together.
• Preheat your oven to 400°F (200°C). On a lightly floured surface, roll one disc of pie dough from Step 1 into a 12-inch circle (about 30 cm). Place the dough in a 9-inch pie dish, gently pressing it into the bottom and sides. Add the peach filling from Step 3, making sure to pour in all the extra liquid from the bowl.
• Remove the second disc of pie dough from the refrigerator and roll it into a 12-inch circle. With a sharp knife, cut out 6 strips, each about 2 inches wide. Lay the strips over and under one another on top of the filled pie, weaving them to form a lattice. Trim any excess dough from the edges and press them into the bottom crust, fluting or crimping the edges to seal.
• In a small bowl, mix the egg yolk with 1 tablespoon of milk to make an egg wash. Brush the top crust with the egg wash, then sprinkle 1 tablespoon of granulated sugar evenly over the top. Finally, cube the butter and dot it onto the pie filling in the spaces left between the lattice strips. I think a little butter on top really adds a rich flavor to the finished pie.
• Place the pie on the middle rack of your preheated oven and bake for 40–50 minutes, or until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover loosely with foil to prevent burning. Once bubbling, let it bake for another 3–5 minutes. Allow the pie to cool at room temperature for 2–3 hours before serving to help set the filling and enhance the flavors.