Have you ever noticed how often peaches and peach pies pop up in movies? They’re both pretty and yummy, after all! So, after binge-watching the Oscar winner Call Me By Your Name, I was totally inspired to create my own recipe for peach pie.

Why Everyone Is Obsessed With My Peach Pies

Every bite bursts with sweet, juicy flavor from perfectly ripe peaches; imagine sinking your teeth into that! As it bakes, the natural sugars in the peaches get all caramelized, adding extra oomph to our enjoyment.
Making a peach pie is pretty breezy, but the fun part lies in the personal touches! You can tweak the sugar levels to suit your taste buds, throw in a pinch of nutmeg or ginger for a cozier feel, or go wild with a crunchy crumb streusel topping.
Like apple pies, peach pie is the ultimate American dessert for potlucks, BBQs, or any laid-back get-together. Fresh or frozen peaches work just fine, so this recipe is never limited by seasons.
Don’t forget the perfect pairing — a scoop of vanilla ice cream or a dollop of whipped cream. Try it with tangy frozen yogurt or a touch of mascarpone cheese if you feel extra. There are so many delicious options!

10 Basic Steps To Make Peach Pie

Ingredients

Alright. Let’s gather up the gang for our peach pie filling!

Peaches: Make sure to cut them into nice, juicy chunks for the best flavor and texture. Choose firm peaches without nasty bruises.
Sugar: Granulated/white sugar is the go-to for the sweet filling. But hey, if you’re in the mood for extra moisture, swap it out for brown sugar.
Flour: Flour is our secret sauce for the thick pie texture! Cornstarch is cool, too, but flour is the way to go for this recipe.
Lemon Juice: Don’t skip this one — it adds a little zing that takes the filling from good to great. And please, no lime substitutions here!
(Optional) Fresh Ginger: A little fresh ginger adds more zing than you think. Once you try it, you’ll never go back!
Cinnamon: Well, it isn’t only for pumpkin pies. What’s a pie without a little warm, cozy spice?
Butter: Last but definitely not least, we need some buttery goodness — just a couple of tablespoons to amp up the richness of the filling.

Instructions

Pie Crust

Step 1.

Check out my all-time favorite pie crust recipe. It yields exactly 2 crusts that we need here. It’s super easy to follow! Prep the crust before moving on to the next steps.

Peaches Prepping

Step 2.

Now, onto those juicy peaches! Peel them first, then chop them into 8 cups of 1-inch peach chunks. Doing that in advance (about 1 to 2 days) is fine! Just cover and pop them in the fridge until ready.

Filling

Step 3.

Mix peach chunks, flour, sugar, ginger, lemon juice, and cinnamon in a big bowl until nicely combined. Pop the filling in the fridge while you handle the dough in the next steps. By the way, I don’t usually cover it up, so you don’t have to, either.

Assembly and Baking

Step 4.

Let’s get the oven ready. Adjust the rack to the low third and preheat it to 425°F or 218°C. Don’t forget to plop a baking sheet onto another rack below it to catch nasty drips from those juicy peaches.

Step 5.

It’s time to bring back our chilled pie crust! On a flour-coated surface, roll out a dough disc (keep another in the fridge) until you’ve got a 12-inch circle. Carefully transfer it to a 9-inch pie plate, smoothing it with your fingertips.

Pour that yummy filling into the dish and dot it with butter. You can leave it out at room temp or chill it in the fridge while you prep the top crust!

Step 6.

Bring out the other dough disc from the fridge! Roll it out into the same 12-inch circle as in Step 5, then grab a sharp knife, pizza cutter, or pastry wheel and slice some dough strips. Carefully lay the strips under and over each other, adjusting if necessary to create the classic lattice look.

To tidy up, use your kitchen shears or paring knife to trim any excess dough hanging over the edges by over 2 inches. Then, fold the edges of the bottom crust over and press them into the lattice rims to create a nice, smooth boundary. You can get fancy and crimp or flute those edges with a fork!

Step 7.

Gently brush the crust with egg wash. If you want a bit more sparkle, sprinkle on some coarse sugar!

Step 8.

Pop the pie into the oven on the middle rack at 425°F for about 20-22 minutes. Then, without taking the pie out, lower the baking temperature to 375°F or 190°C. Cover the edges with a crust shield (you can always grab one online or make your own) to keep them from getting too brown.

Step 9.

Keep baking until the juices bubble everywhere, even in the middle. The waiting might seem extra, but trust me, it’s the only way to avoid a paste-like, soupy filling!

Want a more precise test? Check the filling’s internal temperature with a thermometer. When it’s done, it should be around 200°F.

Pro tip: If the top starts looking too brown in the last few minutes, remove the shield and throw some foil over the pie. That way, it won’t end up too dark for our liking.

Step 10.

Once your pie is baked, remove it from the oven and let it cool on a wire rack.

Important: Let it sit on the rack for at least 4-5 hours before you take out your knife. Trust me; slice it into a warm pie, and you will end up with a super juicy mess! Want an even more intense pop of summer? My cherry pie recipe is calling your name!

Note

I did say that this recipe works with all peaches, but since you are likely a beginner, I highly recommend ripe but firm peaches! Too-soft peaches might break down like crazy during baking if you do not pay attention, and you will end up with a sad, runny filling.

FAQs

How Should I Peel These Peaches?

There are a few ways to do so. You can blanch them in boiling water for 30 seconds to loosen the skin or use a serrated peeler. But if you don’t mind a little bit of skin in your fruit pie, just leave it on like I sometimes do!

How Can I Prevent Soggy Bottom Crust?

If you are worried about the bottom crust, blind-bake it for 10-15 minutes before adding the filling. To blind bake, line the pie crust with parchment paper and fill it with pie weights or dried beans.

My recipe is that simple. Have fun!