Best Peach Pie Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Best Peach Pie is everything you want in a summer dessert: a juicy, golden, bakery-style peach pie you can make right at home — with foolproof tips to guarantee success every time.

• Bakery-Style Results: Crisp, flaky crust and perfectly jammy peach filling that rivals any bake shop.
• Fresh or Frozen Peaches: Make it with what you have — this pie is delicious all year round.
• Pro Tips for Success: We guide you through every step to prevent a soggy crust and get that gorgeous golden top.
• Make-Ahead Friendly: Ideal for summer parties or potlucks — bake it in advance and let the flavors shine.
• Classic & Crowd-Pleasing: Sweet, nostalgic, and always the first dessert to disappear.

Pies can feel like a big undertaking, so I always recommend breaking the recipe into manageable steps. You can make the pie crust up to 2 days ahead — or do what I do and keep a few crusts tucked away in the freezer for those dessert emergencies! When it comes to the filling, I don’t bother peeling the peaches. It’s a time-consuming step that really isn’t necessary — the skins soften beautifully as they bake. And while fresh peaches are ideal for flavor and texture, you can use frozen ones too! Just be sure they’re thawed and well-drained to avoid extra liquid that could make your crust soggy.

Bold Bakers Loved This!

“This pie was a total showstopper at our weekend BBQ! The crust turned out beautifully golden and crisp, and the filling had the perfect balance of sweet and tart. I used frozen peaches and followed Gemma’s tips — it worked like a charm. Definitely making this again before summer’s over!” — Emily R.

“Absolutely loved this recipe! I prepped the crust the night before and baked the pie the next morning — so easy to pull together. The peaches were so flavorful, and the pie held its shape really well after cooling. Everyone asked for seconds!” — Marcus T.

IMPORTANT NOTE: This recipe was improved and updated on 5/25/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

• Tools You Need
• Key Ingredients of the Best Peach Pie Recipe
• How to Make a Perfect Peach Pie
• Gemma’s pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Pie Recipes

Tools You Need

• Measuring spoons
• Measuring cups
• Mixing bowl
• Rolling pin
• 9-inch pie plate
• Pizza cutter or knife
• Pastry brush

Key Ingredients of Homemade Peach Pie Recipe

Peaches

• Sweet, juicy, and full of summery flavor.
• Substitutes: Frozen peaches (thawed and well-drained), canned peaches (drained and patted dry, though less ideal for texture and flavor).

Granulated Sugar

• Sweetens the filling and balances the acidity of the fruit.
• Substitutes: Brown sugar for a deeper, caramel-like flavor, or coconut sugar for a more natural option.

All-Purpose Flour

• Thickens the filling by absorbing juices.
• Substitutes: Tapioca flour or instant tapioca (use slightly less), or use more cornstarch if needed.

Cornstarch

• Helps thicken the peach filling and prevents sogginess.
• Substitutes: Arrowroot powder or tapioca starch.

Salt

• Enhances flavor and balances sweetness.

Lemon Juice

• Adds brightness and preserves the fresh taste of the peaches.
• Substitutes: Lime juice or a dash of apple cider vinegar.

Vanilla Extract

• Adds warmth and depth of flavor.
• Substitutes:Vanilla paste, almond extract (use less, as it’s stronger) or a splash of bourbon for a twist.

Butter

• Adds richness to the filling and enhances flavor.
• Substitutes: Vegan butter or coconut oil.

Pie Crust (2 recipes)

• Holds the filling and creates a flaky, buttery base.
• Substitutes: You can use a good-quality store-bought pie crust, or try oue one of my other pie crusts such as 5-Minute No-Roll PieCrust (No Equipment), Buttermilk Pie Crust, Flaky Sour Cream Pie Crust Recipe, Pâte Sucrée Recipe (French Sweet Shortcrust Pastry), How to Make A Cookie Pie Crust, or The Flakiest Gluten-Free Pie Crust for dietary needs.

Egg Wash

• Gives the top crust a golden, glossy finish.
• Substitutes: Yogurt, milk, or cream for a shine without the golden hue; plant-based milk with a bit of maple syrup for a vegan option.

Coarse Sugar

• Adds sparkle and a slight crunch to the top crust.
• Substitutes: Turbinado sugar or sanding sugar.

How to Make a Perfect Peach Pie:

Preheat the oven:

1. Preheat oven to 350°F (180°C).

To Make the Peach Pie Filling

Mix the filling ingredients:

2. In a large bowl combine peaches, sugar, flour, cornstarch, salt, lemon juice and vanilla together and set aside.

To Assemble the Peach Pie

3. Roll out and line the pie crust: On a soured surface, roll out one pie dough and line a 9-inch pie pan with it.

4. Add the filling and dot with butter: Pour the peach filling mixture into the pie crust and dot with the butter.

5. Top with crust squares: Roll out the second pie crust and cut into small squares. Lay the squares with overlapping corners in rows on top of the pie making sure there is plenty of open space for the juices to evaporate. You can also cut strips for a lattice top design.

6. Brush with egg wash and sugar: Brush egg wash all over the top crust. Sprinkle with coarse sugar.

To Bake the Peach Pie

7. Bake until golden and bubbly: Bake the pie for about 1 hour and 15 minutes, or until the crust is golden brown and the juices are bubbling. Let cool for 4 hours before cutting and serving with vanilla ice cream.

Store at room temperature:

8. Store the pie loosely covered, at room temperature for up to 2 days.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips:

• Add liquid gradually: Add liquid bit by bit. All flour absorbs water differently, so you might need less or more. You don’t want wet pastry.
• Replace the egg if needed: Leaving the egg out — Replace the egg with 2 tablespoons of cold water. Egg makes it richer but if you don’t eat eggs, use water.
• Don’t panic if dough feels dry: Don’t freak out — If you think your pastry is too dry, keep on bringing it together with your fingers. Take care not to add too much liquid.
• Chill before rolling: Refrigerate before rolling — Wrap up and place in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
• Freeze for convenience: Freeze the pie crust — Freeze for up to 8 weeks. Roll out your pie crust and place it in the tin. When ready to use take out of the freezer and bake directly from frozen. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no pie weights or beans. Just bake the crust from frozen, eliminating the task of blind baking ever again. Yay!!!
• Peeling peaches is optional: You don’t need to peel peaches for this recipe. Leaving the skins on saves time and adds extra texture and flavor. Just make sure to wash them well.
• Thaw frozen peaches properly: If using frozen peaches, thaw them completely and drain excess liquid well before mixing with other ingredients to prevent a soggy pie.
• Control filling thickness: If your peach filling looks too watery after mixing, reduce the peach juice over medium heat until syrupy before adding it back to the peaches. This helps avoid a soggy bottom and keeps the filling perfectly thick.
• Make it savory: Using for savory — Leave out the sugar and this pie works great for savory pies also, like pot pie.
• Double for two crusts: For a double-crust pie such as The Perfect Classic Apple Pie Recipe, Delectable Caramel Apple Pie, or Apple Cheddar Pie, simply double this recipe to make two crusts.

Make Ahead and Storage Instructions

Make Ahead:

You can prepare the pie crust up to 2 days in advance and keep it refrigerated, or freeze it for up to 8 weeks for dessert emergencies. The peach filling can also be made a few hours ahead — just keep it chilled until you’re ready to assemble the pie.

Storing Leftovers:

Store any leftover peach pie loosely covered at room temperature for up to 2 days to keep the crust flaky. For longer storage, wrap the pie tightly in foil or plastic wrap and refrigerate for up to 4 days.

Freezing Baked Pie:

To freeze baked peach pie, wrap it securely with aluminum foil and place it in a freezer-safe bag. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and warm slightly before serving.

FAQs

Is there a way to make the pie sweeter or more tart?

Adjust the sugar in the filling to taste, and add a splash more lemon juice for a brighter, tangier flavor.

How should I serve this peach pie?

Serve slightly cooled or at room temperature with a scoop of vanilla ice cream or whipped cream for a classic pairing.

What if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of tapioca starch or arrowroot powder to thicken the filling.

Make More Pie!

• The Only Blueberry Pie Recipe You Need
• Classic Cherry Pie
• How to Make Perfect Pie Crust
• Gluten-Free Pie Crust

IMPORTANT NOTE: This recipe was improved and updated on 5/25/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

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