If you’ve ever savored a slice of homemade peach pie bursting with sweet, juicy peaches and a flaky golden crust, then you know the comfort and joy it brings. This Perfect Peach Pie Recipe marries tender fruit with just the right balance of cinnamon and ginger warmth, all wrapped up in a buttery lattice crust. Whether it’s the height of summer peach season or you’re craving a nostalgic dessert, this pie promises to delight you and your loved ones with every bite.
Ingredients You’ll Need
Gathering a handful of simple but powerful ingredients is all it takes to create this masterpiece. Each contributes to the flavor, texture, and aromatic profile that make this pie unforgettable.
- Homemade Pie Crust or All Butter Pie Crust: The foundation of any great pie, providing a flaky, tender base and top.
- 8 cups peeled chopped peaches: Fresh, juicy peaches give the pie its natural sweetness and summery taste.
- 2/3 cup granulated sugar: Sweetens the filling perfectly without overpowering the fruit.
- 1/2 cup all-purpose flour or 1/4 cup instant tapioca: Helps thicken the peach juices to keep the filling luscious but not runny.
- 1 tablespoon fresh lemon juice: Adds brightness and balances sweetness for a lively flavor.
- 1–2 teaspoons peeled minced fresh ginger (optional): Delivers a subtle spicy kick that complements the peaches beautifully.
- 1 teaspoon ground cinnamon: Infuses warm notes that enhance the fruit’s natural aroma.
- 2 tablespoons cold unsalted butter, cut into small cubes: Dotting the filling with butter enriches the texture and flavor.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Creates a glossy, golden crust finish.
- Optional coarse sugar for sprinkling: Adds a sparkling crunch and a touch of extra sweetness to the crust.
How to Make Perfect Peach Pie Recipe
Step 1: Prepare the Crust
Start by making your pie crust, either homemade or all-butter, through step 5 of your recipe. The crust is essential for that perfect crispiness contrasting with the tender filling. Keep your dough chilled until you’re ready to roll it out; this prevents shrinking and ensures beautiful texture.
Step 2: Combine the Filling
In a large bowl, gently toss together the chopped peaches, granulated sugar, flour or tapioca, lemon juice, ginger if using, and cinnamon. The goal here is a gentle but thorough mix—over stirring can bruise the peaches. Chill the mixture in the refrigerator while you roll out the dough to let the flavors meld and the thickening agents hydrate.
Step 3: Roll Out the Bottom Crust
On a floured surface, roll one disc of your chilled dough into a 12-inch circle. Carefully fit it into your 9-inch pie dish, smoothing it with your fingers and ensuring it lays flat without air pockets. Pour and spread the peach filling evenly across the surface, then scatter the cold butter cubes on top for richness.
Step 4: Craft the Lattice Top
Roll out the second dough disc and cut into strips about 2 inches wide. Weave the strips over and under to create a lovely lattice pattern. Trim any excess dough and fold the edge under the bottom crust, then flute or crimp the edges for a beautiful, rustic finish. This lattice not only looks stunning but allows the peach juices to bubble and thicken perfectly as it bakes.
Step 5: Apply Egg Wash and Bake
Brush the lattice crust with your egg wash to achieve a glossy golden tone. Sprinkle with coarse sugar if desired for added crunch. Bake first at 425°F for 20 minutes, then reduce the heat to 375°F and continue baking until the filling bubbles thickly and the crust is beautifully browned, about 45–50 minutes more. Use a pie shield or foil tent if the edges brown too quickly.
Step 6: Cool Before Serving
Remove your pie from the oven and place it on a wire rack to cool for at least 4 hours. This resting time is crucial to allow the filling to set so the slices hold together beautifully and every bite is pure perfection.
How to Serve Perfect Peach Pie Recipe
Garnishes
While the pie is exquisite on its own, a few simple garnishes can elevate the presentation and taste. A scoop of vanilla ice cream on top adds creamy richness that contrasts the warm fruit, while a light dusting of powdered sugar or a sprig of fresh mint can bring freshness and visual appeal.
Side Dishes
Serve your Perfect Peach Pie Recipe alongside lightly whipped cream or a dollop of crème fraîche for tangy balance. If you’re feeling indulgent, some toasted nuts or a drizzle of caramel sauce on the side also pair incredibly well with the sweet and spiced flavors of the pie.
Creative Ways to Present
For a festive occasion, slice your pie into wedges and place on pretty dessert plates, garnished with edible flowers or fresh peach slices. Alternatively, consider pairing warm slices with a chilled glass of sparkling wine for a sophisticated twist. The lattice pattern lends itself wonderfully to rustic, farm-to-table style presentations that are sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover peach pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep beautifully for up to 5 days and actually tastes even better as the flavors continue to meld.
Freezing
You can freeze the unbaked pie (assembled with crust and filling) by wrapping it securely in plastic wrap and foil. Freeze for up to 2 months, then bake from frozen by adding extra baking time. Baked pie leftovers can be frozen as well, though the crust may soften slightly upon thawing.
Reheating
To enjoy your peach pie warm again, reheat individual slices in a 350°F oven for 15–20 minutes until heated through and crust is crisp. Avoid microwaving to keep that beautifully flaky texture intact.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches provide the best flavor and texture, but if fresh aren’t available, drained canned peaches can be used. Keep in mind the filling may be softer and you might need less thickener to prevent runniness.
What’s the best thickener for peach pie filling?
All-purpose flour is a classic choice, but instant tapioca is wonderful for a more transparent, jelly-like filling that holds peach chunks beautifully. Either works well in this recipe.
Is the ginger necessary?
Fresh minced ginger is optional but highly recommended if you enjoy a subtle spicy note that adds complexity and warmth to the pie. Leave it out if you prefer a purely fruity pie.
Can I make this pie vegan?
Yes! Use a vegan pie crust and substitute the egg wash with plant-based milk for brushing the crust. Swap butter cubes for vegan margarine or coconut oil cubes in the filling, and you’re good to go.
Why does the pie need to cool so long before slicing?
The extended cooling time allows the filling to thicken and set properly. Slicing too soon will result in a runny, gooey pie slice that doesn’t hold its shape well.
Final Thoughts
There’s something truly special about sharing a slice of this Perfect Peach Pie Recipe with friends and family. It’s a celebration of simple ingredients transformed by love and care into a classic dessert that feels like home in every bite. I truly encourage you to try it soon—because once you taste this pie, it might just become a cherished favorite in your kitchen, too.
Print
Perfect Peach Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 45 minutes (including cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Perfect Peach Pie recipe combines juicy, tender peaches with a fragrant blend of cinnamon and fresh ginger, enveloped in a flaky all-butter pie crust. Featuring a classic lattice top crust, this homemade pie is a delightful balance of sweet and tangy flavors, baked to golden perfection with a rich, buttery finish. It’s an ideal dessert for summer gatherings or any time you crave a delicious fruit pie.
Ingredients
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for bottom and top crust)
Filling
- 8 cups (about 1.4kg) peeled, chopped peaches, cut into 1-inch chunks
- 2/3 cup (135g) granulated sugar
- 1/2 cup (63g) all-purpose flour or 1/4 cup instant tapioca
- 1 Tablespoon (15ml) fresh lemon juice
- 1–2 teaspoons peeled, minced fresh ginger (optional)
- 1 teaspoon ground cinnamon
- 2 Tablespoons (28g) cold unsalted butter, cut into small cubes
Topping
- 1 large egg, beaten with 1 Tablespoon (15ml) milk (egg wash)
- Coarse sugar (optional, for sprinkling on crust)
Instructions
- Make the crust: Prepare the homemade or all butter pie crust according to the recipe instructions through step 5 to have two dough discs ready—one for the bottom and one for the top crust.
- Make the filling: In a large bowl, gently combine the peeled and chopped peaches with granulated sugar, flour (or instant tapioca), fresh lemon juice, minced ginger (if using), and ground cinnamon. Mix carefully to avoid breaking up peaches. Refrigerate the filling while rolling out the dough; no need to cover.
- Preheat oven and prepare baking setup: Adjust your oven rack to the lower-third position and preheat oven to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any juices that bubble over during baking.
- Roll out the bottom crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness. Transfer carefully into a 9-inch round pie dish, oiling the dish is optional. Smooth the crust with your fingers to fit snugly into the dish.
- Add the filling: Pour the chilled peach filling evenly over the bottom crust. Dot the filling with small cubes of cold butter. Set aside at room temperature or refrigerate while you prepare the top crust.
- Prepare the lattice top crust: Roll out the second dough disc into a 12-inch circle. Cut into 2-inch-wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other carefully to form a lattice pattern. Trim excess dough extending beyond 1.5–2 inches from the edges.
- Seal and crimp edges: Fold the bottom crust edges over the lattice strips and press together to seal. Flute or crimp the edges with a fork for a decorative finish.
- Apply egg wash and add sugar: Lightly brush the lattice crust with the egg wash made from egg and milk. Optionally, sprinkle coarse sugar on top to add crunch and sparkle.
- Bake the pie: Bake at 425°F (218°C) for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C). Place a pie crust shield or homemade foil shield around the edges to prevent over-browning. Continue baking for another 45–50 minutes, until juices are bubbling throughout the filling and the crust is golden brown. The filling temperature should reach about 200°F (93°C) for perfect consistency.
- Final browning adjustments: If the crust edges brown too quickly, remove the shield near the end and tent the entire pie with foil to prevent burning while allowing the filling to finish cooking.
- Cool the pie: Remove from the oven and place on a cooling rack. Cool completely for at least 4 hours before slicing, allowing the filling to set and avoid runniness.
- Store leftovers: Cover tightly and refrigerate leftover pie for up to 5 days for best freshness.
Notes
- A pie crust shield protects the edges from burning; if you don’t have one, use aluminum foil folded into a circle to cover the crust edges during baking.
- Letting the pie cool fully before slicing ensures the filling sets and prevents a soupy texture.
- For a gluten-free option, you can substitute all-purpose flour with gluten-free flour blend or increase instant tapioca accordingly.
- The fresh ginger is optional but adds a nice spicy warmth complementing the peaches.
- Using instant-read thermometer helps achieve perfect filling doneness and avoids underbaking.
