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
My new neighbours have been a great addition to my neighbourhood. Michael and his wife Peggy made a trip to Peter’s Orchards, his family’s orchard in Gardner’s Pa.
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.
My son said this pie was so good it deserved a name…”I’m going to call it , The Best Pie Ever Made.” Trust me you’re going to love it! It is indeed The Perfect Peach Pie. Enjoy!
PIN IT FOR LATER
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The Perfect Peach Pie
The Perfect Peach Pie is amazing! The fresh peach flavor is up front and delicious, the natural sweetness of the peaches comes shining through to perfection
Servings: 8 servings
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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Am I missing what you did with the butter? I just left it out since I wasnt sure what to do with it. Hope it turns out okay.
Hi Jan in step 5 of the recipe it says to dot with the butter (the 2 Tablespoons ) in the recipe. I’m sure it’ll turn out fine without it though.
I’m so bummed. Unfortunately my pie turned out soupy…i followed the recipe to the letter. What did I do wrong…maybe it needs to bake longer?
Hi Cynthia, if you followed the recipe and drained them I really don’t know what could have happened. Did the pie look done when you took it from the oven after the bake time?
I made your peach pie 3 times now and it is very good! I now know how to make homemade pie crust as well! Thank you for the wonderful recipe!!
You’re so welcome Laurie, thank you for coming back to tell me you made it!!
This was a fabulous recipe. Made this today and it was great. Your recipe will ve in my “FOREVER ” Recipe collection
Anna thank you so much for coming back to tell me, your forever recipe collection is the perfect home for it, you’ll enjoy it for years.
This was my first time baking a peach pie. Wow, it was delicious and turned out perfectly.
My husband ate half the pie…and he doesn’t even like peaches! Thank you for a wonderful
recipe. I am going to try your Dutch Apple Pie next.
OMG he doesn’t like peaches and ate half the pie! You did good Darlene, you did very good! You’ll love the Dutch Apple pie, it’s one of my favorites. Thank you so much for coming to visit me Darlene!
If you use nectarines you do not have to peel them. Same with canning, you do not have to peel the nectarines.
Just saw your Perfect Peach Pie recipe on Pinch It, and I hope to try it when peaches come into season. I read all the comments, but nobody mentioned what kind of peaches they used. Is there a certain peach that works better in your Perfect Peach recipe?
Lu-Anne no certain kind of peach is required. Just make sure to drain them, that’s the important part. Let me know how it goes for you!
Thank you so much. I’m from Jersey so it’s going to be awhile till we warm up, but looking forward to peach season.
Moved to Ky after growing up in Pa, I hear ya girl! LOL!
I want to use a 9-inch deep dish crust. By how much should I increase my ingredients? Thanks for giving us this recipe.
Hi Michael, I wouldn’t think you would have to increase by too much. I know that’s kind of vague but maybe add an extra cup. If the peaches are nice and ripe, I don’t see the need to add more sugar. But make sure you drain them well. Let me know how it goes.
We followed the recipe exactly as written. Our pie turned out soupy too. Our peaches were very ripe! We drained them too. It almost appeared my pie should have baked longer. I threw mine in the trash. Maybe I will try it again, although we put a lot of work into our pie. Disappointed!
Debbie oven temperatures vary, go with your gut next time and leave the pie in the oven longer. Was the top crust browned?
If it turns out soupy just spoon it into bowls and top with vanilla ice cream… still tastes great and no waste!!!
I have made this pie 2 times now. The flavor is amazing. I followed the recipe exactly. However, I think the bake time is off a lot. In order to get the pie to bubble through the slits it’s about 1 hr.
Thank you Tessa, everybody’s ovens are different, thank you for coming back to explain what you did for your pie in your oven. Always helpful to know that , yes you can bake it longer if need be for any new bakers out there.
Thank you. This was so good. I made this for a family gathering and they loved it. In order to brown the crust w/o burning the edges, I cut a piece of foil w a big hole in it and covered the edges. It’s much easier to do that vs trying to press strips of foil on the edges. Also, I needed to bake it for over an hour for the crust to be browned on top and flaky on the bottom. This is my favorite dessert ever! Thanks for sharing.
Wonderful Jim!! Thank you for the tip about the crust, always appreciate any advice that makes the recipe better!
I’m on pie # 3 this is a great pie didn’t change a thing 😋
Wonderful Darbi, I’m going to dub you the Peach Pie Queen for making so many!
This recipe was yummy, thank you! I did find that my pie was pretty juicy/runny. I did not refrigerate at all… do you think that could have played a part?
It could have Sara, the good part is that you can make it again, you know just to see the difference and eat it again, lol! Seriously,when you make it again, refrigerate it you’ll know for sure.
I made your peach pie recipe today. It turned out fabulous. Thank you
Thank you Connie,I appreciate you taking the time to come back and comment!
The peach pie was delicious! I used half the amount of sugar and added another cup of peaches. The filling was the perfect consistency! Such a great idea to drain the peaches after slicing that made all of the difference.
Thank you Lynn
I’m so excited to try this pie. Never mad a peach pie before. But I’m looking for a good crust recipe. Can you help?
Hi April I sure can. I always make an all butter crust for pies. The recipe is in the recipe card for the Dutch apple pie I make . You can find it here…https://bunnyswarmoven.net/delicious-dutch-apple-pie/
Found it. Thank you so much! I really appreciate it.
Wow first peach pie and homemade crust I have ever made turned out great!!! So good! Definitely will be making again. Thanks for your help.
You just don’t know how happy you made me April, thank you so much for coming back to comment!
I’ve never made a peach pie before but your recipe was super easy to follow and the pie came out perfectly!! I can’t believe how delicious it is! We picked the most juicy, ripe peaches from a farm out here in Eastern Washington and they worked beautifully with this recipe. I will be making this every year for sure!! Thank you!
Wonderful Katie! You have no idea how happy it makes me to get comments like yours. Thank you so much for taking the time to come and and tell me your feelings on the recipe!
I will be trying your peach pie recipe, for sure! I wanted to ask … I see a lot of recipes that boil the drained peach juice (to a syrup consistency) and then put it back into the pie filling before baking. Have you tried this approach? Yours is the first recipe I’ve seen that does not use the juice. Can you please share your insights? Thank you.
I’ve never tried boiling the juice Michelle, I can’t help you with that one, sorry sweetie.
Delicious and not runny because I put the peaches in the colander as instructed.
Wonderful Barbara!!
Aruna Roy: There are not any targets as such.
Peach perfection! I made this today and it was absolutely delicious. The filling was perfectly set. The hint of cinnamon really compliments the peaches. I followed the recipe exactly. I have to say that the tip to drain the peaches is pure genius. This is hands down one of the best pies I’ve ever made.
Thank you so much Peggy, you just made my day!!