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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I made this pie for a family dinner today.
It was super easy and delicious.
Everyone enjoyed it. Served it slightly warm with creamy vanilla ice cream. Thank you for sharing this recipe.
Thank you Diane!
Bunny,
I finally had a chance to make your perfect peach pie a couple of weeks ago. I originally commented on November 5th when I first
found your recipe, but I had to wait for the peaches to come into season. Well they finally did, and all I can say is “pretty fantastic.”
It was the best pie I ever had. I only bought enough peaches to make 1 pie. I’m sorry I
didn’t make at least 2 pies because
I like to share with family and neighbor’s.
I can not wait to make it again.
Thank you so much, looking forward to trying
some of your other recipes.
Sincerely
Lu-Anne from New Jersey
Fantastic Lu-Anne!! What a sweetheart you are to share your treats. That you so much for coming back to let me know you made it, I really appreciate it!
Do you use 5 cups of peaches in one pie? You said double batch ? I just got confused, does this whole recipe fill one pie or 2?
Hi Deltalee. I made a double batch of the homemade pie crust that I use. Double as in the recipe makes on pie crust, I doubled it and made 2 crusts. And yes 5 cups of peaches for one pie, make sure you drain them in the colander. Your making one pie sweetie.
My sister is hosting a party for our moms 91st birthday this weekend for about 25 of us, only half can make it this year. So I’ve been making different pie recipes all some and I’m going to make this peach pie and an apple one too! From the comments above that I read you have a Dutch Apple Pie …sweet! I’m going to look that up and make it also! Can’t wait to make my first peach pie!
Oh Aileen you have to come back and tell me how it went ok? And tell your mom HAPPY BIRTHDAY!!!
Wonderful site. A lot of useful information here.
I’m sending it to several friends ans additionally sharing in delicious.
And of course, thank you to your sweat!
Where can I locate your pie crust recipe? I’m looking Ford to making it. Thank you!
The all butter pie crust recipe is in the Dutch Apple Pie recipe card. You will love it Susan!
The pie just came out of the oven. Can’t wait to try it in a few hours. It smells heavenly already!
Thank you Chrissie
We loved the pie! We prefer fresh fruit over cooked. The pie was just right and so yummy! We’d give it a 10 out of 5 stars!
Thank you Mahy
Gorgeous pie!! It would have been difficult to resist cutting into it 😉
Can’t wait to try this recipe since my husband likes peaches and wants a peach pie
My family loved the peach pie can’t get enough
Thank you
Sammye
Thank you Sammye
I am just so excited! Tomorrow I will be making this beautiful recipe for peach pie- actually make that 2, one for eating immediately and the other for freezing to enjoy when the snow is coming down. I love everything about this recipe, I was looking at several others and almost settled on a cream version, which sounded great till I read some of the comments. It looks like everyone just loves this recipe. So I am so happy to have my peaches and everything organized .
My question to you is, does this pie freeze well.? I am thinking it will be fine but I would just like to have a second opinion. Thankyou so very much,
Honey this pie , at least in my house, never lasts long enough to even think about freezing it. Are you talking about freezing it before it’s baked or after it’s baked? Like,are you going to make the pie as if you were going to bake it that day but freeze it or freeze it after it’s been baked?
Another success story. This is a wonderful recipe and it is such a good idea to drain those peaches! Nothing worse than soggy crust -no threat of it here. I love this pie.
Thank you Carol
can I make the peach pie and freeze unbaked
I’ve never made it and froze it Sue. I’ve always just baked it after it was made. I can’t help you with that one.
My aunt had loads of peach trees. And she always made peach strudel. Tasted better than store bought and looked like it came fro. A bakery . I watched her make it . The pie sounds delicious and your rright peaches have a bit of juice.makes sense
Thank you Kim. Enjoy!!
Bunny thank you for sharing, made this fresh peach pie today and it was excellent! My husband’s favorite dessert is peach pie!
Wonderful Grandma! My husbands favorite dessert is pie as well Grandma. These men, they can’t pick a dessert in the Summertime like Twinkies huh? LOL! But we spoil them rotten by making them what they want. We love them to pieces don’t we.
Wow! That’s all I can say is wow! Nice even flavor, juicy and just the right amount of sweet. I made my own pastry which I got from the African American cook book. Awesome combination. My mother said it tasted like she made it. What an awesome complement. She’s a great cook. My hubby loved it, in spite of the fact that peach cobbler is his favorite. Thanks for such an awesome recipe. I will make it again and again.
Turned out like a Peach Cobbler instead of a Peach Pie. Don’t know if it because I used very ripe white peaches from our tree. I drained them like you said on your recipe. Don’t know what went wrong. The flavors are delicious. Next time I will try it using regular peaches.
Jacque when you drained them how much juice did you get from them? I imagine if they were very ripe there was probably alot?
Yes, there was over a quarter cup full of juice.
This pie was a huge success for dessert. Mine too came out more like a cobbler, but still the taste was terrific. I drained the peaches as in the directions,; next time I will use a tad more flour and corn starch.
Wonderful Loyce, thank you for coming back to comment, I appreciate you!
How many peaches to you need to make the 5 cus needed?
Laura about 2 sliced peaches equals a cup, so you’ll need about 10 peaches.