Perfect Peach Pie Recipe

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
1/2 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.

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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

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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.

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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, 1/2 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.

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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.

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3. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.

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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.

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Click here for the Pie Lattice Topping Tutorial

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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.

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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.

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Peach Pie Recipe-27

Perfect Peach Pie Recipe

4.91 from 11 votes
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
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. 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. Visit NatashasKitchen.com for the Pie Lattice Tutorial.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: Varies
Servings: 8 -10

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
  • 1/2 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

  1. Preheat the Oven to 425˚F.

Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust 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, 1/2 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 (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.
  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.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jillian Allen
    March 4, 2018

    tastes so good and worked beautifully Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m happy to hear that Jillian, thanks for sharing! Reply

  • Vanessa keever
    January 27, 2018

    I like to know if u can use canned peaches instead ! There’s no peaches out this time of year! Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Vanessa I really haven’t tested it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. I’m not sure the reasoning for pre-cooking with canned peaches. The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. I hope that’s somewhat helpful! If you test it with canned peaches, let me know how it goes 🙂 Reply

  • Lawrence Huzi
    September 19, 2017

    Pie was AWESOME!!!!!!!!!!
    Flaky cream cheese pie crust was just the right touch. My husband loved the total pie……and he’s picky! Reply

    • Natasha's Kitchen
      September 19, 2017

      I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your wonderful review Lawrence! Reply

  • Leia
    August 26, 2017

    Can I freeze the completed pie prior to baking to be used later? Like a pie I would buy in the frozen section of the grocery? Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Leia, to be honest, 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 🙂 Reply

  • Dawn
    August 11, 2017

    Perfect recipe!! Reply

    • Natasha's Kitchen
      August 12, 2017

      Thank you Dawn! I love this recipe too! Thanks for sharing! Reply

  • Barbara Ann
    July 15, 2017

    Made the pie last night and it turned out beautiful!! My hubby said it was very good as well… Reply

    • Natasha's Kitchen
      July 15, 2017

      That’s great! I’m glad to hear you both enjoy the recipe! Thank you for sharing your wonderful review Barbara Ann! Reply

  • Brooke
    July 3, 2017

    Natasha,
    Would I be able to make the entire filling and refridgerate it overnight? Or would it not bake properly tomorrow? Reply

    • Natasha
      natashaskitchen
      July 4, 2017

      Hi Brooke, making the filling too far in advance would cause it to get too juicy as the filling sits with the sugar. Reply

  • Katelyn Hankins
    November 22, 2016

    I’m looking to make the Crust recipe for Thanksgiving but my question is, have you ever made an apple pie instead of peach, and do you have a recipe for it? Reply

  • Maritza Calderon
    November 18, 2016

    Can you substitute to Can Peaches since I cant find fresh peaches around this time of the year? Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Hi Maritza, 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. Reply

  • Roma
    October 8, 2016

    Natasha, your pie dough is the best! I almost always have it in my fridge for a quick treat for my family! I love you site and Thank You! I was born in Ivano Frankivska oblast so sending you and your beautiful family warm Ukrainian gratitude! Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      Hi Roma, thank you so much for your thoughtful comment! I really appreciate it! 🙂 Reply

  • Dian
    September 1, 2016

    At this moment, I’m trying to get all the smoke out of the house and shut off the smoke detector. Pie looks amazing but I didn’t follow your directions when you said not to over fill. I also brushed the edges of the crust which I think made it soften up and fall ALL over the oven. Oh dear, things were going so well. I still have hope that even without the edging, it will taste good. Maybe when the fire truck shows up, I’ll give them some pie😉 Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Dian, that was quiet a story, you made me laugh (with you, not at you 😉. I hope you still love the pie. Reply

  • cass1015
    August 18, 2016

    This pie is in the oven now and looks delicious! The directions were easy to follow! I am cooking today but want to let it sit and bring it to a party tomorrow. How should I store it? On the counter or in the fridge? Thank you! Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Thank you for such a nice review on the recipe. You can store it on the counter. Reply

  • Bizzy lizzy
    August 9, 2016

    Easy to follow the recipe and fun to make!! Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      Thank you, I’m glad you liked it 😄. Reply

  • Jana
    July 20, 2016

    Booyah! I’ve never made pie before (other than pudding pie using a pre-made crust). I’ve really cultivated a love of baking in the last year though and have been feeling braver. I told my husband I’d bake hon whatever dessert he wanted for his birthday and he asked for peach pie. So I took to Pinterest.

    It was delicious! He kept going back for “just a little bit more.” Thank you for making my first stab at pie crust a success! And I’m so going to need to follow you on Pinterest now! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Awww that’s awesome! Best review of the night 🙂 Thanks Jana! Reply

  • Alina Bilyk
    July 18, 2016

    would it be fine to leave the skin on the peaches? Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Alina, I would not recommend leaving the skin on. Your pie will have the best consistency when skin is removed. Reply

  • Robin
    June 26, 2016

    Do you think I could make everything a week ahead and freeze? I have ripe peaches but no one to help me eat the pie till next week. Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Robin, 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 🙂 Reply

      • Robin
        June 27, 2016

        Thanks for the reply! I ended up making the pie last night I added 1 1/2 cups of blackberrys and 6 cups of peaches. It came out with a lot of extra liquid but still tasted great!! Reply

  • Melanie
    February 17, 2016

    Hi Natasha! I made this pie as a request from my husband for his birthday. He doesn’t know that peaches aren’t in season, so I used frozen. It turned out very good. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      You are welcome, I’m glad it turned out great 😀. Reply

  • Jennifer
    January 23, 2016

    Going to attempt this tonight with my young daughter (4). For ease of assembly and to keep her interest without spending an abundance of time I was going to use premise crust and canned peaches. I read to reduce flour to 1/3 cup and lessen sugar. Any other advice that would help? we would appreciate it Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Hi Jennifer, did you mean pre-made crust? I’m assuming that was an auto correct :). I haven’t tried to reduce the flour – I’m not sure it would thicken as well if you cut down on the flour and if you are cutting the sugar, be sure that your peaches are very sweet. We don’t like overly sweet desserts so this pie isn’t overly sweet as it is. I can’t think of anything else for using pre-made crust. Let me know how it goes! 🙂 Oh and keep in mind this is a deep dish pie so if it’s a pre shaped pre-made crust, this may be too much filling for a smaller pie pan. It might be best to get the crust that you roll out and mold to a deep dish pie pan. Reply

  • Lara
    January 5, 2016

    Can i replace it to canned peach sliced instead of fresh peach? Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      I think that would work, but I do think fresh peaches might hold their form a little better. Reply

  • Heidi
    August 20, 2015

    Just made this tonight. The crust Is amazing! But the filling Came out a little Bland. Any Suggestions on how to remedy this? Thanks! Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      Were your peaches ripe when you used them? You might try adding a little more sugar if they weren’t very sweet, or lemon juice if they were bland, or more cinnamon for extra flavor. Reply

  • Nicole
    July 13, 2015

    Looks great! Will have to try it. Reply

  • Julie
    July 11, 2015

    If you cut the peaches down to 5 cups, how do you adjust the rest of the ingredients? If you leave them as they are won’t out be too runny? Reply

    • Natasha
      natashaskitchen
      July 12, 2015

      My best guess would be 5 cups of peaches is to use 1/3 cup of flour and cut down the sugar slightly unless your peaches or tart. Reply

  • Sarah
    July 4, 2015

    I just made this and it came out awesome! Thank you so much for the recipe. I’ll definitely be making this for many years. Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Sarah, thank you for the great review and you are welcome :). Reply

  • erin z
    June 20, 2015

    This was such an amazing recipe to tackle, especially with peaches just picked yesterday. I’ve never done a lattice crust or a peach pie. Thanks for sharing with all the pictures. I just took it out of the oven and can’t wait to taste it with my family tonight Reply

    • Natasha
      natashaskitchen
      June 20, 2015

      I can only imagine how amazing your house smells right now! 🙂 Yum!! Reply

  • Jess
    September 9, 2014

    Perfect, perfect, perfect! We cut into it after an hour of cooling and that was the perfect time because it was kind of set, kind of gooey and perfectly warm to make the ice cream melt. Reply

    • Natasha
      natashaskitchen
      September 10, 2014

      That sounds crazy good with ice cream…. Yum! I’m so happy you enjoyed it 🙂 Reply

  • Lynnsey
    July 23, 2014

    I must say at first I was a little afraid to make this pie but it was super simple! And it came out exactly like the picture! I will definitely be making this again! Reply

  • Stephanie
    July 6, 2014

    Can you use frozen peaches? Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      I haven’t tried using frozen, but I think frozen peaches would work, but be sure to dab them dry with paper towels after they thaw. The pie will still be juicier with frozen versus fresh. Reply

  • June 30, 2014

    Mine is in the oven right now. I noticed the Ingredients called for 2 Tbsp of lemon juice and the Directions say 1 Tbsp. Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      Thank you so much for pointing that out! I think on my second round, I changed it to 1 Tbsp and forgot to change it in the list. It won’t hurt to put 2 Tbsp, but I updated it to say 1 Tbsp. Thanks again! Reply

  • Elvira
    September 14, 2013

    If I change the peaches to apples would it work or no? Reply

  • Olga G
    September 4, 2013

    Natasha,
    This looks so yummy! You have me hooked on anything pie which is funny because I never thought twice about it. I think the peach gallete in an earlier post got me hooked. 🙂 Reply

    • Natasha
      natashaskitchen
      September 4, 2013

      I have a sweet tooth for pies as well :). Reply

  • September 3, 2013

    What a gorgeous pie! I’ve always been intimidated to make pie…thought it was super complicated/difficult. I will definitely be coming back here to follow your recipe soon! Reply

    • Natasha
      natashaskitchen
      September 3, 2013

      Thank you! I hope you LOVE it as much as we all did! 🙂 Reply

  • Masha L
    September 2, 2013

    I made this today and also used your pie pastry recipe.. And it was good 🙂 me and husband both enjoyed it Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      Yes!!! I’m so glad you both enjoyed it. I wish I had some leftover now 🙂 Reply

  • Yana L
    September 1, 2013

    When do you apply egg wash? after the pie comes out of the oven or before you put it in the oven ? Reply

    • Natasha
      natashaskitchen
      September 1, 2013

      I’m so glad you asked. I can’t believe I missed that step. :-O!! I added it now; see step #5 and added a picture. Thanks a gazillion! Reply

  • marina
    September 1, 2013

    How would you recommend making this with canned peaches? I just have a few at home right now. Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      I really haven’t tried it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. I’m not sure the reasoning for pre-cooking with canned peaches. The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. I hope that’s somehwat helpful! 🙂 Reply

      • marina
        September 3, 2013

        Thank you for your feedback, i will be making this soon Reply

  • Magda
    September 1, 2013

    It is really easy and nice recipe. I’ve made it today. The pie was delicious, everyone loved it. Thanks!!! Reply

    • Natasha
      natashaskitchen
      September 1, 2013

      Now I want more!! I’m so glad you all enjoyed it. 🙂 thanks for a great review 😉 Reply

  • Sveta
    August 31, 2013

    Yummy I love pie Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      That makes two of us :). Reply

  • August 31, 2013

    This looks like the exact thing I want to eat right now. Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      I took it over to my parent’s house and we hardly could wait for it to cool down before eating it. Reply

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