Hi Bold Bakers!
There is nothing in the world like a homemade peach pie. My Perfect Peach Pie recipe just explodes with that wonderful, summery peach flavor, without having that notoriously soggy crust.
Summer peaches are super juicy, and the only clean way to eat them is over a kitchen sink — but that juiciness doesn’t lend itself to keeping your buttery crust intact. Using a few simple baking methods, and a few tricks I’ve picked up through my years as a professional baker, you’ll be able to bake a perfectly crispy crust for this classic summer pie.
Picture this: it’s a late summer afternoon, and you’re sitting underneath the shade of a big tree, watching the day go by with a slice of this peach pie. Can’t you already taste it?! This is no dream — this pie is the real deal!
What Is Peach Pie?
Peach pie is a perfect way to use up those irresistible peaches while they’re still in season. In fact, on August 24th in the states, some people even celebrate Peach Pie Dy! (But, if you need a little summertime sunshine in the winter months, feel free to use frozen peaches!)
We don’t always find the juiciest and ripest peaches at the grocery store, but peach pie is the perfect way to turn just okay peaches into something incredible. With a little sugar, a little lemon juice, and some vanilla, peaches can be transformed into something super addictive!
What You Need To Make Peach Pie
How To Make Peach Pie
Peach pies may seem tricky because peaches are so juicy, but by following these steps you’ll be sure to get the perfect amount of juice-to-crispy-crust ratio (and don’t forget to get the full recipe with measurements, on the page down below):
- Combine peaches, 1/2 cup sugar, and salt in a large bowl and let sit for 30 minutes. This helps the peaches release some of their juices and is really important in preventing a soggy crust bottom.
- After 30 minutes, strain the peach juice over a saucepan, returning the peaches to the bowl. Over medium heat, let the peach juice reduce to a thickened syrup.
- Pour the peach syrup, the remaining 1/2 cup of sugar, flour, cornstarch, lemon, and vanilla over the peaches and toss to coat evenly.
- Roll out one of your pie crusts and line a 9-inch pie pan with it. Pour the peach filling into the pie crust and dot with the butter.
- Roll out your second pie crust and cut into small squares. Lay these squares with overlapping corners in rows on the top of the pie. You want to make sure there is plenty of open space in the top crust, so the juice from the peaches is allowed to evaporate.
- Brush egg wash over the top of the crust and sprinkle with coarse sugar.
- Bake the pie for about 1 hour and 15 minutes in a preheated 350°F (180°C) oven, or until the crust is golden brown and the juices are bubbling.
- Once baked, take the pie out of the oven and let cool for 4 hours before cutting and serving.
Gemma’s Pro Chef Tips for Making Peach Pie
- Peaches, because they are so juicy, can be challenging to bake with, especially in a pie. Even if the first step seems like extra work, don’t skip it! Letting the peaches release their juice and boiling it down really makes all the difference!
- If you don’t want to cut squares for the top crust, just make sure you cut out generously sized vent holes to let the juice evaporate.
- Give your pie a little something extra by adding a teaspoon of freshly grated ginger or a pinch of ground nutmeg, tossed into your filling.
- Use my Homemade Pie Crust recipe!
How To Store Peach Pie
You can store any leftover peach pie at room temperature, loosely covered, for up to 2 days. You can freeze baked peach pie by wrapping it tightly with aluminum foil and placed in a heavy-duty freezer bag. It will keep in the freezer for 2 months.
Make More Pie!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Perfect Peach Pie recipe is as summer as it gets — but you can make it anytime you’d like if you have frozen peaches on hand. I’ll teach you all the tips you need for an unforgettable classic pie!
Servings: 8 people
- 3 pounds (1362g) fresh peaches (about 9), peeled and sliced.
- 1 cup (8oz/225g) sugar, divided
- ¼ teaspoon salt
- ¼ cup (1 ¼ oz/35g) all-purpose flour
- 1 tablespoon (7.5 g) cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 x recipes pie crusts
- 2 tablespoons (1oz/28g) butter, diced
- Egg wash
- Coarse sugar
Preheat oven to 350°F (180°C).
In a large bowl, combine peaches, ½ cup (4oz/115g) sugar and salt together and let sit for 30 minutes.
After 30 minutes, strain the accumulated peach juice over a saucepan over medium heat (returning peaches to the bowl) and let boil until reduced and thickened to a syrup.
Sprinkle peach syrup, the remaining 1/2 cup (4oz/115g) sugar, flour, cornstarch, lemon and vanilla over the peaches and toss to coat evenly.
Roll out one pie crust and line a 9-inch pie pan with it.
Pour the peach filling into the pie crust and dot with the butter.
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.
Brush egg wash all over the top crust. Sprinkle with coarse sugar.
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 vanillla ice-cream.
Store the pie loosely covered, at room temperature for up to 2 days.