Peach Pie Recipe with Flaky Crust

There’s nothing quite like the smell of a homemade peach pie baking in the oven, filling your kitchen with warmth and the promise of pure comfort. This classic dessert, with its sweet, sun-kissed peaches nestled under a golden, flaky crust, is a true taste of summer. Forget store-bought pies; making one from scratch is incredibly rewarding and surprisingly simple with our beginner-friendly guide. Get ready to bake a pie that will impress everyone, including yourself!

A Sweet History and Background

The history of pie is a long and delicious one, dating back to ancient Egypt. However, fruit pies as we know them today gained popularity in medieval Europe. Peaches, native to China, eventually made their way to Europe and then to the Americas, becoming a beloved fruit. By the 19th century, peach pie was a staple in American kitchens, especially in the South, where peaches thrive. It’s a dessert that evokes nostalgia, family gatherings, and the simple joy of seasonal eating. Our recipe honors this tradition, bringing you a timeless classic.

Why You’ll Love This Recipe

• Perfectly Flaky Crust Our secret tips ensure a tender, buttery, and incredibly flaky crust every single time.
• Juicy, Flavorful Filling The peaches shine through, perfectly sweetened and spiced, never watery.
• Beginner Friendly Detailed instructions make this recipe approachable even for first-time pie bakers.
• Seasonal Delight A wonderful way to celebrate fresh, ripe summer peaches.
• Crowd-Pleaser This pie is always a hit at potlucks, family dinners, or simply as a special treat.

Ingredient Notes for Success

A great pie starts with great ingredients. Here’s what you’ll need and why each component matters:

• Fresh Peaches Choose ripe but firm peaches. Freestone peaches are easiest to pit and slice. If using frozen, thaw and drain them well.
• All-Purpose Flour For the crust, make sure it’s fresh. For the filling, it helps thicken the juices.
• Unsalted Butter Crucial for a flaky crust. Keep it very cold!
• Granulated Sugar Sweetens the peaches. Adjust to your peaches’ sweetness.
• Brown Sugar Adds a lovely caramel note and depth of flavor to the filling.
• Lemon Juice Brightens the peach flavor and prevents browning.
• Spices Cinnamon and a hint of nutmeg complement peaches beautifully.
• Ice Water Essential for a tender, flaky crust. The colder, the better.
• Egg Wash (Optional) For a golden, shiny crust.

Equipment Needed

Gathering your tools beforehand makes the baking process smooth and enjoyable:

• 9-inch Pie Plate Ceramic or glass works best for even baking.
• Large Mixing Bowls For the crust and the filling.
• Pastry Blender or Food Processor For cutting butter into flour.
• Rolling Pin A heavy, sturdy one is ideal.
• Measuring Cups and Spoons For accurate ingredient amounts.
• Whisk For combining dry ingredients.
• Spatula For mixing the filling.
• Sharp Knife and Cutting Board For slicing peaches.

Full Recipe Card

Homemade Flaky Pie Crust

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup to ¾ cup ice water

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix.
4. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Sweet Peach Filling

Ingredients

• 6-7 cups sliced fresh peaches (about 8-10 medium peaches)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ cup all-purpose flour or cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon unsalted butter, cut into small pieces (for dotting)
• Egg wash (1 egg yolk beaten with 1 tablespoon water), optional, for brushing

Instructions

1. Prepare Peaches Peel, pit, and slice your peaches into ½-inch thick wedges. Place them in a large bowl.
2. Make Filling In a separate small bowl, whisk together granulated sugar, brown sugar, flour (or cornstarch), lemon juice, cinnamon, nutmeg, and salt.
3. Combine Pour the sugar mixture over the peaches and gently toss to coat evenly. Set aside.
4. Preheat Oven Preheat your oven to 400°F (200°C).
5. Assemble Pie On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
6. Add Filling Pour the peach filling into the pie crust. Dot the top of the filling with the small pieces of butter.
7. Top Crust Roll out the second disk of dough. You can either place it whole over the filling (cutting a few slits for steam) or cut it into strips to create a lattice top.
8. Seal and Crimp Place the top crust over the filling. Trim and crimp the edges of both crusts together to seal.
9. Brush and Bake If desired, brush the top crust with egg wash. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C).
10. Reduce Temperature Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely tent with foil.
11. Cool Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Tips and Variations

• Add Berries For a peach-berry pie, add a cup of fresh blueberries or raspberries to the peach filling.
• Spice it Up A tiny pinch of cardamom or ginger can add an interesting twist to the spice blend.
• Crumb Topping Instead of a double crust, top your pie with a delicious streusel crumb topping made from flour, sugar, butter, and oats.
• Glaze Drizzle a simple lemon glaze (powdered sugar and lemon juice) over the cooled pie for extra sweetness and tang.

Pro Chef Tips for Perfection

• Keep it Cold The secret to a truly flaky crust is keeping your butter and water as cold as possible. This creates steam pockets during baking, resulting in flakiness.
• Don’t Overwork the Dough Overmixing develops gluten, leading to a tough crust. Mix just until the dough comes together.
• Vent Your Pie If using a full top crust, cut several slits to allow steam to escape. This prevents a soggy bottom crust and ensures even cooking of the filling.
• Chill the Assembled Pie If time allows, chilling the assembled pie for 15-20 minutes before baking can help prevent the crust from shrinking.

Common Mistakes to Avoid

• Warm Ingredients Using warm butter or water for the crust will result in a tough, less flaky texture.
• Overmixing the Dough As mentioned, this leads to a dense, chewy crust instead of a tender, flaky one.
• Not Draining Peaches If your peaches are very juicy (especially frozen ones), not draining them can lead to a watery filling.
• Cutting Too Soon Slicing into a warm pie is tempting, but the filling needs time to set. Patience is key for a perfect slice!
• Uneven Baking Ensure your oven is properly preheated and consider using an oven thermometer. Rotate the pie halfway through baking for even browning.

Storage and Meal Prep

A freshly baked peach pie is best enjoyed within 2-3 days. Store it loosely covered at room temperature for up to 2 days. If you live in a very warm or humid climate, or for longer storage, refrigerate the pie. Simply cover it with plastic wrap once cooled. Reheat slices gently in the oven or microwave if desired.

Make-Ahead and Freezer Notes

You can prepare parts of this pie in advance to make baking day easier:

• Pie Dough The pie dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.
• Peach Filling The peach filling can be prepared a few hours in advance and stored in the refrigerator. Toss it again before adding to the pie crust.
• Freezing Unbaked Pie Assemble the entire pie, but do not bake. Wrap it tightly in several layers of plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, unwrap and bake from frozen at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) and bake for 60-90 minutes, or until golden and bubbly.

Serving Suggestions

While peach pie is divine on its own, a few additions can elevate the experience:

• Vanilla Ice Cream A classic pairing! The cold, creamy ice cream melts beautifully into the warm pie.
• Whipped Cream A dollop of freshly whipped cream adds a light, airy contrast.
• Creme Fraiche For a sophisticated touch, a spoonful of tangy crème fraîche cuts through the sweetness.
• Caramel Sauce Drizzle a homemade or store-bought caramel sauce over your slice for extra indulgence.
• A Hot Beverage Enjoy with a cup of coffee, tea, or a glass of cold milk.

Conclusion

There you have it—a comprehensive guide to baking the most delightful peach pie with a perfectly flaky crust. This recipe is more than just a list of ingredients and steps; it’s an invitation to create something truly special in your kitchen. Don’t be intimidated; embrace the process, enjoy the aromas, and savor every single bite of your homemade masterpiece. Happy baking, and get ready to share the joy of this timeless dessert!