• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour
4.41 from 5 votes
8 Comments

Perfect Peach Pie

Jump to RecipePrint RecipeJump to Video
  • 63
  • 354
by: Joanna Cismaru
09.05.19
Updated: 10.03.20

This post may contain affiliate links. Please read my disclosure policy.

This Perfect Peach Pie is a classic American Dessert loaded with fresh peaches, cinnamon and a hint of nutmeg. This incredible peachy filling is all encased in a perfectly crisp and flaky melt in your mouth, totally made from scratch crust.

a slice of peach pie topped with vanilla ice cream

Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie for me, with a flaky crust and a perfectly sweet molten filling. So if you have not yet had your peach intake this summer, now is the time to buy some peaches, while they’re in abundance in grocery stores and let’s make a pie.

Peaches are the star of the show here. I love peaches, they’re delicious and juicy. Beyond their deliciousness, peaches are full of health benefits, from contributing to your eye health to being full of vitamins and help protect against cancer and muscle degeneration.

Perfect pie, every time

The recipe for the pie crust is my trusted recipe that I use over and over again. It’s easy to make and delicious and flaky, did I mention that it’s easy? Because it is so simple, so if you’re a nervous baker this is the perfect recipe for you to flex those muscles and develop some of those baking skills!

overhead shots of all the ingredients needed to make peach pie

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Pie crust

To make your own , follow this recipe. It’s tried, true, and absolutely delicious!

Filling

  • Peaches – Sliced and peeled.
  • Spices – Cinnamon and ground nutmeg.
  • Sugar – We want white granulated sugar for a nice clean sweet flavor.
  • Lemon juice – Just a tablespoon will prevent your peaches from oxidizing and browning before they find their way into the oven. Lemon juice will also add a bit of tartness.
  • Flour – All purpose flour to ensure our sweet syrupy filling thickens properly.
  • Salt – We need a little seasoning for our pie filling to ensure our dessert has lots of well balanced flavor.
  • Egg – Beaten for egg wash.
process shots showing how to make peach pie

How to make Perfect Peach Pie

  1. Preheat the oven: Preheat the oven to 425 F degrees.
  2. Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
  3. Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don’t have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  4. Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
  5. Assemble your pie: Add the filling to your bottom crust, and dollop with butter pieces all over the filling. Roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with the beaten egg, making sure to seal the edges.
  6. Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 10 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
  7. Cool and serve: Cool before serving, though I prefer this pie warm with a scoop of ice cream.
a delicious pie in a glass pie plate

How do I avoid my pie from having a soggy bottom?

Here are some things you can do to avoid this.

  1. Blind bake your bottom pie crust. This is actually what I chose to do with this pie. Peaches are extra juicy and if there’s one thing I hate is a doughy crust that hasn’t had a chance to bake yet. Which is why I love to blind bake the bottom crust for this pie. If you want more info on blind baking check out this post.
  2. Make sure you bake the pie on the bottom rack, this will avoid your pie from having a soggy bottom. Even pies don’t want a soggy bottom.
  3. You can move the pie to the middle rack after the first 15 minutes, however, I left mine on the lower rack for the entire baking time. See what works for you.

How to prepare egg wash

Egg wash provides some color and structure to your finished peach pie, I’ve provided a really basic and simple recipe for egg wash below.

  • 1 egg beaten in a bowl thoroughly with a fork.
  • Add 2 tablespoons of water and combine well.
  • Then just brush it over your pie! Simple as that.
overhead shot of a pie with a couple slices cut out of it

Some tips

  • The crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery, and utterly delicious.
  • Bake it properly, the upper crust needs to be a deep golden-brown! Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
  • Wait for it to cool slightly before serving, this will ensure you don’t end up with a liquidy pie.

Leftover pie

You can store this peach pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.

To freeze peach pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.

Thaw out the peach pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.

a slice of peach pie with a scoop of vanilla ice cream on it

More Must Try Recipes:

  • Peach And Blueberry Galette
  • Grilled Peach And Prosciutto Flatbread
  • Peaches And Cream Strudel
  • Peach And Cherry Tarts
  • Mini Peach Strudels
  • Bourbon Pecan Pie
  • Strawberry Rhubarb Pie
  • Chicken Pot Pie
  • Easy Quiche

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a slice of peach pie topped with a scoop of vanilla ice cream on a plate

Perfect Peach Pie

4.41 from 5 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This Perfect Peach Pie is a classic American Dessert loaded with fresh peaches, cinnamon and a hint of nutmeg. This incredible peachy filling is all encased in a perfectly crisp and flaky melt in your mouth, totally made from scratch crust.

Ingredients

Pie Crust

  • 1 pie crust whole recipe for top and bottom

Filling

  • 5 cups peaches sliced and peeled, about 8 peaches
  • 2 tbsp lemon juice
  • 1/2 cup all purpose flour
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp butter unsalted, cut into small pieces
  • 1 egg beaten
US Customary – Metric

Instructions

  • Preheat the oven: Preheat the oven to 425 F degrees.
  • Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
  • Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  • Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
  • Assemble your pie: Add the filling to your bottom crust, and dollop with butter pieces all over the filling. Roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with the beaten egg, making sure to seal the edges.
  • Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 10 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
  • Cool and serve: Cool before serving, though I prefer this pie warm with a scoop of ice cream.

Video

Recipe Notes

  1. The video above is for the pie crust only.
  2. You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
  3. To freeze peach pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1sliceCalories: 392kcal (20%)Carbohydrates: 61g (20%)Protein: 5g (10%)Fat: 15g (23%)Saturated Fat: 6g (38%)Cholesterol: 28mg (9%)Sodium: 255mg (11%)Potassium: 240mg (7%)Fiber: 3g (13%)Sugar: 33g (37%)Vitamin A: 432IU (9%)Vitamin C: 8mg (10%)Calcium: 19mg (2%)Iron: 2mg (11%)
Course:Dessert, Pie
Cuisine:American
Keyword:peach pie, perfect peach pie
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

close up shot of a cauliflower tot sitting in the bowl of dip
Previous Post
Cheesy Cauliflower Tots
side view shot of a serving spoon taking a scoop of cheesy taco orzo from a pot
Next Post
One Pot Cheesy Taco Orzo

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Julia says

    August 28, 2018 at 12:33 pm

    5 stars
    I found this recipe and had super success on the first try! In just a month my family has asked me to make it again four times. Thank you 🙂

    Reply
  2. Deb says

    July 12, 2018 at 7:07 pm

    5 stars
    This was the best fruit pie I have made in years. Until today, my crust never measured up but this one is the best by far

    Reply
    • Joanna Cismaru says

      July 12, 2018 at 9:12 pm

      So glad you liked it!

      Reply
  3. Grandpa says

    August 18, 2013 at 8:59 pm

    I may be missing something but…..instead of forming the fresh pie dough into two disks, I roll the base out while it’s still fresh and easily manageable – then place it in the pan – and cool the two together for the requisite time. I roll out the top crust and chill it on a pizza pan. It seems to me that the result is easier, and just as flaky as that produced by the two disk method. But then I am old…..and male.

    Reply
    • jo says

      August 19, 2013 at 1:48 am

      Thanks for the laugh. 🙂 I’ve done it your way many times before too.

      Reply
  4. Aviva says

    August 17, 2013 at 7:57 pm

    Yummy looking pie! I would love to get ahead on some baking and am wondering can this beautiful Peach Pie be put together and frozen unbaked and if so how long would you bake it for and would you defrost at all?? Thanks in advance 🙂

    Reply
    • jo says

      August 17, 2013 at 11:55 pm

      Hi Aviva,
      You could definitely freeze it for a few days if needed, and I would probably just let it thaw out for about an hour before putting it in the oven. As far as how long, probably the same, but all baking time can differ depending on the oven, but when it’s nice and golden it should be done. 🙂

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

a bunch of crepes folded on a plate.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

3146shares
  • 63
  • 354