If you could capture the lazy, sun-soaked days of summer in a dessert, The Perfect Peach Pie would be it. This classic pie boasts luscious peaches wrapped in a buttery, golden crust that practically begs to be shared with friends and family. Every bite bursts with ripe fruit and perfectly balanced sweetness, making it a true celebration of peach season – and a go-to centerpiece for any gathering.

The Perfect Peach Pie Recipe - Recipe Image

Ingredients You’ll Need

Every element in The Perfect Peach Pie is thoughtfully chosen – from the juiciest peaches to the flakiest crust. Simplicity is key here, letting each ingredient shine and come together for a pie that tastes just like summer should.

Pie crust (enough for two 9-inch crusts): Whether you make your own or use quality store-bought, a reliable, flaky crust is the foundation of The Perfect Peach Pie.
5 cups sliced peaches: Choose ripe yet firm peaches, sliced about 1/2 inch thick for juicy texture without turning mushy.
1 egg, beaten: This simple egg wash gives your crust a glossy, golden finish and helps prevent sogginess.
1 tablespoon lemon juice: A splash of lemon wakes up the flavors and keeps the peaches vibrant.
1/4 cup all-purpose flour: Adds body to the filling, helping it set perfectly when baked.
1/4 cup cornstarch: Works with the flour to give you that luscious, sliceable pie filling – never runny.
3/4 cup white sugar: Sweetens and balances the tang of the lemon and the peaches themselves.
1/4 cup brown sugar: A hint of molasses flavor deepens the sweetness and caramelizes as the pie bakes.
1/2 teaspoon cinnamon: Adds a subtle warmth that pairs perfectly with ripe peaches.
1/4 teaspoon salt: Just enough to heighten all those sweet and buttery flavors.
2 tablespoons cold butter: Dotted over the filling for irresistible richness as it melts into the peaches.

How to Make The Perfect Peach Pie

Step 1: Prep the Oven and Peaches

Begin by preheating your oven to 450 degrees F. In a large bowl, gently toss your peach slices with the lemon juice. This not only enhances the flavor, but also helps prevent browning. Next, place the peaches in a colander for 10–15 minutes to drain off excess juice. This small but crucial step is the secret to a thick, non-soupy pie – you’ll be surprised how much liquid the peaches release!

Step 2: Prepare the Bottom Pie Crust

Lay one of your homemade or store-bought pie crusts into a 9-inch pie pan. For extra insurance against dreaded soggy bottoms, brush the crust’s bottom and sides with a little beaten egg. This forms a barrier so your crust stays crisp and golden, even after it meets the juicy peach filling.

Step 3: Mix the Filling

In a separate bowl, combine the flour, cornstarch, white sugar, brown sugar, cinnamon, and salt. Stir well to blend these dry ingredients so there’s no uneven thickening in your filling. Pour this mixture over your drained peaches and gently fold until the peaches are evenly coated. Handle them softly so they keep their shape and texture.

Step 4: Assemble the Pie

Spoon the luscious peach filling into your prepared bottom crust and dot the surface with cold bits of butter. The butter will melt and mingle with the fruit, making every bite extra rich. Lay the top crust over the peaches, trim and flute the edges as you like, then brush the top with the remaining beaten egg for that unforgettable shine. Use a sharp knife to cut four slits in the crust – these are essential vents for the steam. If you want a sparkling finish, a sprinkle of sugar does the trick. Set the pie on a baking sheet to catch any bubbling over, saving you from oven messes.

Step 5: Bake to Golden Perfection

Pop the pie into your 450-degree oven for 10 minutes to set the crust. Then, lower the heat to 350 degrees and bake for another 30–35 minutes. The crust should turn a deep golden brown, and you’ll see bubbling juices through the slits. If the edges brown too quickly, loosely cover them with strips of foil. Let the pie cool completely and refrigerate for a few hours before slicing. This patience pays off in perfectly set wedges that hold their shape.

How to Serve The Perfect Peach Pie

Garnishes

When it’s finally time to unveil The Perfect Peach Pie, a few simple garnishes can take things to the next level. Try a light dusting of powdered sugar, a billow of freshly whipped cream, or even a small scoop of vanilla ice cream melting alongside a warm slice. A touch of mint or a sprinkle of cinnamon over the top adds sophisticated flair and hints at the flavors inside.

Side Dishes

The Perfect Peach Pie is a showstopper all on its own, but it also pairs beautifully with other summer favorites. Serve it after fresh salads, grilled chicken, or a backyard barbecue. For a brunch treat, match each slice with a side of Greek yogurt or honey-drizzled ricotta for a bit of creaminess and contrast.

Creative Ways to Present

Give your presentation a twist! Bake The Perfect Peach Pie in individual ramekins for a charming mini-dessert. Or, create rustic hand pies using the same filling and pie dough for a picnic-ready treat. For a family-style gathering, serve straight from the pie dish or arrange slices on a big platter, topped with fresh peach wedges and edible flowers for a festive finish.

Make Ahead and Storage

Storing Leftovers

The Perfect Peach Pie holds up marvelously for a few days. Cover the pie loosely with foil or plastic wrap and store it in the refrigerator. The flavors will continue to meld, making tomorrow’s slice just as irresistible as the first.

Freezing

If you want to capture peach season beyond its peak, freeze the baked (and fully cooled) pie. Wrap it tightly in plastic wrap followed by aluminum foil. It will keep for up to three months. You can also freeze the unbaked pie – just assemble, wrap, and bake straight from frozen, adding about 15 minutes to the baking time.

Reheating

To reheat, place leftover slices in a 325-degree oven for about 10–15 minutes, or until warmed through. This will help crisp up the crust again and make the peaches aromatic. Microwaving is quick, but tends to soften the crust, so use the oven when you can for the best texture.

FAQs

Do I have to peel the peaches?

Peeled peaches give a softer, more melt-in-your-mouth filling, but you can leave the skins on if you prefer rustic texture and added fiber. Either way, The Perfect Peach Pie will be delicious!

Can I use frozen or canned peaches if fresh aren’t available?

Yes! If using frozen peaches, thaw and drain them thoroughly first. For canned peaches, use those packed in juice (not syrup) and drain well. The fresher the peaches, the more vibrant the flavor in The Perfect Peach Pie.

How can I prevent a soggy crust?

Brushing the bottom crust with beaten egg is the secret weapon. Draining the peaches and baking the pie on a lower oven rack also helps maintain a flaky, golden bottom every time.

My pie edges brown too fast. What can I do?

If you notice the edges darkening too quickly, gently cover them with strips of aluminum foil about halfway through baking. This shields the delicate rim while the rest of The Perfect Peach Pie finishes baking beautifully.

Is it okay to make The Perfect Peach Pie a day ahead?

Absolutely! Making it a day in advance allows the flavors to blend even more. Just keep it refrigerated, and serve cold or gently reheat before sharing with your lucky guests.

Final Thoughts

If you’re ready to savor the taste of summer in every bite, you can’t go wrong with The Perfect Peach Pie. This crowd-pleasing treat is guaranteed to bring out smiles and requests for seconds, so gather your peaches and give it a try – there’s every reason to make it your own sweet tradition!