Posted Jul 14, 2021, Updated Jun 10, 2024 Fresh peaches are one of my favorite summer produce items. They are juicy and sweet and so flavorful. One of the best ways to use the abundance of fresh summer peaches is making this Peach Pie Recipe! Also try this peach crisp, peach cobbler and peach cheesecake! In this easy peach pie recipe, a fresh peach pie filling is baked between two layers of homemade pie crust or topped with a crumble topping for a delicious summer dessert! Best served, a la mode (with homemade vanilla ice cream) of course.
Peach Pie Recipe: Ingredients & substitutions
As always I recommend making the recipe exactly as written, but here are a few potential substituions.
Peaches: I recommend using fresh peaches, but if you only have frozen on hand make sure to thaw them first. Also, try these pies: raspberry pie, blueberry pie and strawberry pie. All-purpose flour: I have substituted gluten-free all-purpose flour in this recipe with decent results. I still prefer regular flour, but if you cannot eat gluten it is definitely a delicious option. Granulated sugar: Really, any granulated sugar will work here (coconut, raw, turbinado, etc.)! I usually use organic sugar, but feel free to use your favorite variety! I do not bake with sugar substitutes (splenda, stevia, etc.) so I cannot guarantee success if those are used. However if you’d like to experiment please only use sweeteners that are made to be a 1:1 replacement for regular sugar. Butter: if you follow a vegan diet or can’t eat dairy you can use a vegan butter substitute like Earth’s Balance! Light Brown Sugar. You can also use dark brown sugar, if desired. Lemon Juice. The acidity of the lemon juice really makes this peach pie pop. I don’t recommend omitting it. Egg wash. This is optional, but recommended for a golden-brown crust. You can simply brush heavy cream on the crust instead to help the sugar stick.
How to Make Peach Pie
I love making fresh peach pie. Not only is the entire process therapeutic (mixing, rolling, shaping, etc.), but the flavor of made-from-scratch pie just can’t be beat. Let’s walk through the process step-by-step, and don’t forget to watch the video.
Make the Pie Crust
When I make pie filled with fresh fruit like this peach pie (and strawberry pie, blueberry pie, apple pie, etc.), I always opt for an all-butter pie crust. The rich, slightly sweet, salty, buttery flavor of the crust compliments the fruit so well. You can also opt to make half of this crust recipe for the bottom and then make the crumb topping recipe for the top to make a peach crumble pie (see the recipe card for instructions). I wrote a post and made a video on making the best all butter pie crust! Check it out for all the tips and tricks! Just remember it needs an hour (at least) to chill in the refrigerator before using, so plan accordingly. Begin by processing the ingredients in a food processor until the dough just holds together when pinched. Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half. Form each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using. Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it). Transfer to 9” round pie plate and store covered in fridge until ready to use. Next, roll out the second dough round and cut it into your desired topping shape. I like making a lattice crust. You can cut the top into pretty shapes, or simply drape a solid pie crust on top and cut slits in the center to vent the steam that is released during baking.
Make the Peach Pie Filling
I suggest making the peach filling while the crust is chilling (before rolling). Simply mix the filling ingredients together in a bowl. If you use frozen peaches be sure to thaw them (and drain some of the excess water) before proceeding with the recipe.
Assemble
Once your dough has been chilled and rolled, place the pie crust into a pie dish and fill it with the peach pie filling, spreading it evenly throughout the crust. Then place the outer crust on top (or sprinkle the crumb topping over the filling). Trim the edges or pinch them to make a fluted pattern.
Egg Wash
Using an egg wash is optional but recommended if you want a beautiful golden-brown shiny crust. Whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash then sprinkle with raw sugar.
Protect the Outer Crust
I love my pie crust shield. I have used it countless times and it does a great job keeping the outside crust from burning before the rest of the pie is done baking. You can also use aluminum foil shaped to fit the outer crust as well.
Bake & Cool
Bake this peach pie until the crust is golden-brown and the filling is bubbling. Remove the pie crust shield in the last 10-15 minutes of baking. Let it cool on a wire rack for at least 3 hours so the filling thickens well.
Serve
Serve this fresh peach pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.
Store
Store any leftover peach pie in an airtight container in the refrigerator for 5-7 days.
Freeze
This pie freezes very well. There are 2 ways to freeze this recipe: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
