Looking for the perfect peach pie? The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through.
The Perfect Peach Pie
He loaded his vehicle with fresh peaches, apples, plums, nectarines and apple butter for his return trip and shared them with his close neighbours. Check out Peter’s Orchard’s FaceBook page for gorgeous photos of the fruit they sell! Thank you Peggy and Michael, your generosity is much appreciated!
All those gorgeous fresh peaches were the inspiration I needed to make my first Peach Pie. It was absolute PERFECTION! The flavour of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavour and natural sweetness to come shining through.
Tips for making The Perfect Peach Pie:
- I made a double batch of all butter homemade pie crusts (yields 2 crusts). You can also use 2 pre-packaged pie crust from the refrigerated section of your store.
- Make sure you’re using fresh ripe peeled peaches (no skin on the peaches)
- Cut the peeled peaches in half, remove the pit. Cut the halves into wedges that are about a 1/2 inch thick.
- VERY IMPORTANT – drain the peaches in a colander, this helps your pie to not be soupy when cut.
- Before baking I sprinkled the top crust with raw sugar, you could use regular sugar mixed with a little cinnamon, peaches love cinnamon.
- If your top crust is getting to brown and the pie still has baking time left, place foil on the top and continue baking.
- After the pie has cooled completely, refrigerate it for a couple hours before cutting.
PIN IT FOR LATER
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The Perfect Peach Pie
Ingredients
- Pie crust recipe yielding two crusts for a 9 inch pie or
- 1 package pastry for a 9 inch double crust pie 15 ounce
- 5 cups sliced peaches ( slice the peaches about 1/2 inch thick)
- 1 egg beaten
- 1 Tablespoon lemon juice
- 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons cold butter
Instructions
- 1. Preheat oven to 450 degrees
- 2. In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don't skip this step, this eliminates some of the juice so your pie won't be soupy after it's cut. When I drained my peaches I collected almost a 1/4 cup of juice. Drain peaches about 10 - 15 minutes. Place drained peaches in a large bowl.
- 3. Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust.
- 4. In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt. Stir to combine. Pour the flour mixture over the drained peaches and gently fold them together.
- 5. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can sprinkle sugar on top of the crust for decoration if you like. Place pie on a baking sheet, I always do this so there's no chance of spills in the oven.
- 6. Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. If your pie edges brown to quickly, cover the edges with strips of aluminum foil and continue baking. After the pie has cooled completely, refrigerate it for a couple hours before cutting.
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Just missed your post by a year but here I am: what a ‘real’ peach pie this is: no clever ingredients or added flavors–just the real thing! So happy you are someone who appreciates that – thank you so much!
(btw, if I dont follow your recipes, will I lose weight…or is that just one of my unsigned contracts with the Universe? 🙂 )
Glad you’re here, Bunny!
Barbara I am so happy you loved the pie!!! Yeah I wish I could unfollow me and loose weight to, I must have signed one of those contracts!! You can just peek in once in a while, Thank you so much for leaving me a comment.You made my day Barbara!
Brilliant – why did I never realize that draining the fruit would solve that soupy problem? Thanks so much for the tip!
Such a simple little trick isn’t Peg! I hope you give it a try!
Does the pie need to sit and cool for some time before cutting into to it to thicken? My pies always seem to be juicy, but I am wondering if I cut them too fast. .
Cassandra,YES let the pie cool completely before cutting it. I know it’s hard, I have no patience when it comes to wanting to taste something I’ve made but trust me. Let it cool completely!
Bunny, do you find that the sugar content makes it runny though?
Hi Joanne, I drained the peaches in a colander for about 20 minutes I think. That helped to not make the pie runny. I didn’t have that problem because of draining the peaches.
Mine filling still came out runny and I drained my peaches for about an hour and didn’t get much juice out of the peaches.
Tami, how ripe were the peaches? I’m so sorry it didn’t work out for you.
I’m 26 weeks pregnant and have been craving peaches!!!! I just bought some fresh ones and found your recipe. Baked it accordingly and it tasted WONDERFUL. Flaky crust and not too sweet! I added some chopped pecans along with the peaches too…thank you for sharing!
So happy you made and loved it Stacy!! Congratulations on the little one coming!!
The pie looks lovely! Would you mind sharing your pie crust recipe? Thank you so much!
I don’t see how much peaches I should use. Am I missing it.
Thanks for letting me know Danielle, I switched to a new recipe card and something must have gone wrong went it switched. I fixed the recipe, use 5 cups sliced peaches in the recipe.
Nice pie! My first try with peaches. I usually stick with apple and blueberry. I made my own crust and used the lovely ripe peaches off the tree just outside my kitchen door. I like the beaten egg brushed on the bottom of the crust – it’s a great tip that I never heard of before and it works! Will definitely use that tip again. Thanks.
Jane I’m so happy you made it and loved it, with peaches right outside your door?? JEALOUS!!!
Do you peel the peaches?? Thanks
Yes Nicole, peel and take the pit out.
You are so right! this is the best peach pie I have ever had!
Warms my heart that you loved it Karen, thank you for coming back to tell me!!
Wonderful Carol! I’m so happy you loved it as much as we did! Thank you for coming back to tell me you made it!
Wanted to print out this recipe, but the print button wasn’t working. Also, wayyyyy tooo many advertisements. Hard to scroll through since I couldn’t print the recipe. Maybe a little more user friendly to us moms without a lot of time to spare.
Pam I just printed the recipe out and didn’t have a problem, are you on desktop , mobile ,or Tablet?
My pie also came out very funny. Made it according to the recipe. Vert disappointing.
What do you mean by funny Betty?
I think the baking time might be wrong. I baked according to recipe and the pie was still doughy
Hi Melissa, I had lots of people make the pie and it turned out wonderful at the baking time in the recipe. Maybe your oven temp is off? An oven thermometer can help you check the temp in your oven to see if it’s baking at the right temperature.
Thanks! I put it back in the oven to bake and it was delish!!!
Fantastic Melissa!
I made this peach pie with fresh peaches and it turned out great. I did forget to dot the butter on but it turned out perfect. I will be making this again.
Thank you Michelle, I appreciate the you took to come back and tell me!
Peach pie turned out awesome! Followed recipe to the letter. Not only did it taste great it looked beautiful. Got lots of compliments. How do you think this recipe would turn out with plums?
Sue I’ve never tried it with plums, but I’d follow the same directions to drain the plums as you do for the peaches. You are on a roll girl, if you make it, I’d love to hear about, come back and tell me how it went!
Substituting Plums for Peaches was a winner! Did everything exactly the same including draining the plums. Didn’t get too much juice. The plum pie took a little longer to bake but end results just as awesome. Wonder what I can try next????????? Thanks for such a wonderful recipe.
Whoot!! Wonderful Sue!!! How about nectarines? Who’s eating all the pies?? LOL! Your welcome sweetie, I’m excited that you’re excited about the recipe! Let me know what you make next!
Do I peel the peaches
Yes Barbara, peel the peaches firsts.
Hi, I have frozen peaches that I just did up. Should I let them completely thaw first??? This pie looks absolutely delicious. I also have the 10 inch pie plates so I will use and extra cup of peaches. Do you think this will be okay….one thing I like is a full fruited pie. Thank you.
I would Linda, thaw them and make sure to drain them as the recipe states. A bigger pie with more fruit may take a little long to bake, if the crust gets to brown, put foil around the edges until the pie is done. Let me know how it goes for you, it’s always helpful to other people reading the comments.
Fantastic Kathy!!