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Does anything sound more homey than a deep dish peach pie? I love that this pie isn’t overly sweet. I have a sweet tooth, but sugar-loaded pies just aren’t my thang.
These peaches were freshly plucked from my mom’s peach tree; ripe, sweet and super juicy. Keep in mind that this is a deep dish pie. If you’re using a pre-made crust or a smaller pie dish, you should cut down the recipe to 5 cups of peaches or it will run over.
For the Perfect Peach Pie Filling:
3 1/2 lbs peaches, pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
1 Tbsp lemon juice
1/2 cup sugar
1/3 cup flour, or 3 Tbsp cornstarch or potato starch *measured correctly
1/2 tsp vanilla extract 1/4 tsp nutmeg 1/8 tsp salt
1 Flaky Pie Crust Recipe.
Click here for the pie crust recipe
Click here for the Tutorial on how to make a Lattice top
For the Egg Wash & Topping:
1 egg beaten
1 Tbsp water
Click here for the Perfect Flaky Pie Crust Recipe
How To Make Perfect Peach Pie Recipe:
1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
2. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
1. Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
2. Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4″ thick slices.
3. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
4. Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping. Click here for the tutorial on how to make the woven lattice topping. It turns out so beautiful and impressive. You can also make a regular topping and cut slits in the top for the steam to escape.
Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
Click here for the Pie Lattice Topping Tutorial
5. In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
6. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly.
Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
Perfect Peach Pie Recipe
Ingredients
For the Peach Filling:
- 3 1/2 lbs peaches, pitted, peeled and sliced 1/4" thick (~6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/3 cup flour, or 3 Tbsp cornstarch or potato starch
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 Flaky Cream Cheese Pie Crust, visit NatashasKitchen.com for the recipe
For the Egg Wash & Topping:
- 1 egg beaten
- 1 Tbsp water
Instructions
- Preheat the Oven to 425˚F.
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
- Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4" thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
Hi! Is this pie recipe better or the one from your cookbook? 🙂
HI Lilli, the cookbook one is my personal favorite for the filling and crust – it’s also more classic.
Okay, thank you so much! I love your cookbook and I can’t wait to make the recipe now!
I’ve been using recipes for at least three or four years now I have loved all of them. Why’d one I’ve received the most compliments on is the tres cakegenny
Thank you, Genny! So glad you’re enjoying the recipes.
Aloha Natasha…..Just to share that I baked the peach pie last night and it was a hit….Thank you so very much for your easy brizy recipe. I never made a crust before and I was a little bit apprehensive, but now, thanks to you, I can say I can bake and make my own crust..Normally when eating pie, I don’t eat the crust because they are soggy, but this one I ate it all so, so yummy…Thank you again and may the Lord keep on blessing you and your loves one.
Hi Irma! I’m so glad to hear that. Thank you for sharing!
Please explain what step 1 means? Cool what pie crust? It’s very confusing. We skipped step 1, used fresh peaches that were frozen and thawed, worked out great.
Hi Dawn! To make this recipe, you’ll need to make the pie crust (or use store bought). It’s explained in the recipe for the crust, cool your 2 discs of dough in the refrigerator for atleast one hour prior to using. Chilling hardens the fat in the dough, which will help the crust maintain it’s structure as it baked and does not shrink. It also helps create a flaky crust.
I’ve Made your pies before, this recipe directions are very confusing. We made the pie and it’s delicious, just like all recipes I’ve made from your page it was easy and I will make again, probably tomorrow. Please look at the way it’s written and you’ll see that it’s confusing, the pie crust directions are with the pie crust recipe, you don’t include the cooling of the crust in the apple pie recipe.
The peach pie sounds wonderful! if I use the smaller pan instead of deep dish and use 5 cups of peaches. Do I adjust the other ingredients ?
Hi Wanda, I haven’t tried this recipe in a smaller size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
I’m always looking for new recipes. Yours are the best! May I say, the crust recipe is probably the ultimate crust ever. May you be blessed in your works, & thanks for always sharing your techniques.
You’re welcome! I’m so happy you enjoyed it, Emma!
This smells amazing, and it’s so pretty I don’t want to cut it!
I bet your home smells amazing, and it really is that pretty isn’t it?! I hope you love it, Laurie.
Hi Natasha, could you use FROZEN peaches for peach pie (The one in your cookbook)?
Hi Alexia, while fresh peaches are typically preferred for peach pie because of their texture and flavor. I have not tried this with frozen peaches. I would thaw them, strain them, then pat them dry with a paper towel and continue on with the recipe. If they are too thick, you may consider slicing them down a bit. Frozen peaches will leave behind more juice so you may need to use more cornstarch or flour.
So glad I found your channel on you tube. I use your pie crust recipe and tried this peach pie recipe. Peaches aren’t in season so I tried using frozen peaches. Flavor was good but filling wouldn’t set and most of the peaches didn’t get “tender”. I was thinking of “stewing” them but just can’t wrap my mind around exactly how to make it all work out. Any suggestions?
Hi Steve! I have not tried this with frozen peaches. Did you that them? If not, I would thaw them, strain them, then pat them dry with a paper towel and continue on with the recipe. If they are too thick, you may consider slicing them down a bit. Frozen peaches will leave behind more juice so you may need to use more cornstarch or flour.
Hi Natasha –
I don’t want to wait for the summer to try this recipe. Have you ever tested this recipe with frozen sliced peaches?
Hi Heather! I haven’t tried using frozen, but I think frozen peaches would work. Be sure to dab them dry with paper towels after they thaw. The filling may be juicier with frozen peaches so you may have to experiment to see if the filling needs a little more flour or cornstarch to thicken. Let us know how it turns out.
Hi Natasha! I love this recipe! I use your Dutch apple pie topping recipe instead of the lattice topping and a pinch of cinnamon, my family LOVES IT ❤️
Great to haar that your family loves this recipe a lot!
Could I use my own peaches that I’ve canned? If so how do I incorporate them into the spices beings their already cooked,so they don’t turn to total mush?
Hi Brenda. I have not tested this with cooked peaches to provide instructions and advise on the outcome.
My family LOVES this recipe. Trust me, my mother and hubby are true pie connoisseurs. Your recipe makes me look like an amazing baker! Thanks for all you do to write clear and amazing recipes. Tomorrow is National Peach Pie Day so I am in the process of making 3 of these pies for my mother’s living facility.
Thanks again!
You’re welcome! I’m so happy you enjoyed it, Janet!
I want to make this! Can you use canned peaches? If so what kind is the best to use in water, syrup?
Hi LeAnn, to be honest, I really haven’t tried it with canned peaches, and I’m sure the proportions of liquid to peaches are probably different.
I would use a combination of 3/4 butter 1/4 shortening (of whatever butter measures are in thiscrecipe), so crust can bake faster than butter alone, and that way peaches will not be mushy. And blind bake the bottom for 5-10 minutes so the juices do not make the bottom soggy. Like quiche sealing with egg white wash for blind baking can seal your crust from leaking. Its how a quiche successfully bakes from liquid to solid.
And strain peaches before using them until they have no juices dripping. Pat dry if you must. Mix them well with flour and other ingredients. If u must a little gelatin powder like 1-2 tsps would help set it if juices run out during baking. I would add Knox type gelatin to frozen peaches as well. Especially apricot flavour, in whatever brand if you have it (ones for tarts and jam making). I will be trying all 3 types of peaches depending the season. Using fresh peaches for Natasha’s recipe as is. This is how I will proceed for frozen (thawed first, straining, pat dry, gelatin), and canned (strained, pat dry, gelatin, modify crust with shortening, blind bake docked crust, seal crust with egg whites.)
I made your recipe pie last year and it turned out great. Thanks! Question: can the pie be frozen? I have all these wonderful peaches but am going on vacation and would like to freeze them. Thanks!!!
That’s great to hear! I haven’t tried freezing, but I imagine it would work fine. If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog 🙂
Natasha, I have just lived your recipes and Pin so many!! I just made this pie and it came out very runny. I used the exact measurements per recipe. Any helpful thoughts?
Hi Dawn, make sure to use the correct proportion of flour to peaches. The flour helps to thicken the peaches. Also, make sure to mix the peaches with flour before baking and not too far in advance since the sugar in the peach mixture will draw out juices and make it a little watery.
Tried locating CREAM CHEESE PIE CRUST but couldn’t find it on your site. Want to make your PERFECT PEACH PIE with that crust.
HELP!!
Hi Marie, here you go.