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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.
just made this peach pie , Amazing ! Love your recipes.
Aww, that’s the best! Thank you so much for sharing that with me, Patti. I’m so glad you enjoyed my recipes!
I just made this beautiful pie and it is deliciousssss! Thank youuuuu Natasha 🙂
You’re welcome! Great to hear that you loved this recipe.
Thank you for this recipe. I had trouble with runny peach pies, but this recipe was perfect! I made it as a slab pie in 9×13 dish. Used your perfect pie crust recipe with it.
That’s perfect! I’m glad you used the homemade pie crust recipe too, so much better than store-bought!
Added to your peach pie to the peach pie recipe filling, 1/2 cup of strawberries to make a “blushing peach pie”. Like your recipes, I have made many of them.
That’s just awesome! Thank you for sharing your wonderful comment!
I used my own crust recipe but this filling was amazing! I used fresh peaches & it thickened perfectly! Another one of your recipes added to my bookmarks 🙂
Sounds perfect and great to hear that you enjoyed it. Hope you can try our crust recipe too next time. Thanks for your review, Clara!
Hi Natasha, I made this last week and it turned out great! Thank you!
I was wondering if I could freeze this and if so, how.
Hi Natasha, 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 🙂
I made this with fresh sweet peaches from the farmer’s market and cut the sugar down to 1/4 cup. I also added 1/4 teaspoon cinnamon and 1/4 teaspoon ginger powder. I was a bit worried about a soggy bottom, so I did a 10 minute blind bake at 425 degrees, then added the filling and lattice and baked for another 10 min at 425 degrees before continuing as directed at 375 degrees. The pie turned out beautifully. Super delicious, very fruity, and — most importantly — not too sweet. I had someone tell me she doesn’t even like peaches and she really enjoyed the pie. Thanks for a fantastic recipe!!
Yay, that is fantastic feedback! I’m glad it turned out great, thanks for sharing your good review with us, KC.
Hi Natasha, this is my favorite summer recipe, thanks again for sharing. Do you think the hard peaches will work, I saw we had them at our store yesterday. Maybe if I slice and cook them in a sugar syrup?
Hi Nataliya, I can’t say that it will work with hard peached. If you try it, you might try adding a little more sugar if they weren’t very sweet.
Can I use your regular butter pie crust recipe for this?
Hi Jessica, we prefer it with the flaky crust, but it may work. If you experiment, I would love to know how you like that.
Can I use frozen peaches when fresh is not available?
Hi Wanda, 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.
Hi Natasha! I absolutely love your recipes! This peach pie is next on my list. Can I use your all butter pie crust instead? Thanks!!!
Hi Isabel, I think that would work too but this is the recipe that I used for this pie.
Hi Natasha! I made the pie using your all butter pie crust and it came out great! I made it for my mom´s birthday and she absolutely loved it! Thanks for all your wonderful recipes!
Hi Isabel, so good to know that. I hope you and your family will love every recipe that you will try!
Natasha,
Help!
I’m a newbie to cooking. I attempted your pie crust recipe but FAILED miserablely. I followed your steps using a food processor but I think I used the wrong blade. The cold water didn’t mix throughout. What kind of blade do you use to mix pie crust dough properly?
Hi Andrew, I use the sharp metal blade that is the basic one every food processor comes with. I suggest you try our new all-butter crust which is our most popular crust and I feel it’s a little easier.
Hi Natasha,
I love your recipes and your goofy personality. My family loves peach mango pie (from Jollibee a Filipino fast food restaurant) then I found your peach pie and would like to try but can I make this with half peach and half mango? Do you think the nutmeg will do well with the mango in this recipe? Please let me know if any there’s any alteration if I add in mango to the recipe. Btw, my kids love your vanilla cupcakes, fudgy brownie which is perfect with vanilla ice cream, shrimp cakes with lemon aioli which is the most requested, blueberry muffins, chicken parmesan, dark chocolate cupcakes, ricotta pancakes, sour cream pancakes, soft chocolate chip cookies, lemon blueberry cake, cheesecake, chocolate cake, roasted pork tenderloin, strawberry sauce, pizza dough and white sauce. All these I made for my family and boss-they love every single recipe I made. It’s alot of work but totally worth it when I see smiles on their faces and asking me to make more. I know I tried alot of your awesome recipes and there’s alot more. I’m a working mom and really exhausted when I come home and still want to bake and or make savoury dishes for them and end up going to bed so late (early morning) then wake up few hours later to go to work. Homemade meals are so worth it than store or restaurant bought. Thanks Natasha for your wonderful recipes and all the best to you and your family from us here in Canada.
Hello Danna, thanks for sharing that with us, I haven’t tried making that version yet to advise but I think it’s worth experimenting with! If you try it, please share with us how it goes. I hope you love every recipe that you try from us!
Hi Natasha,
This pie looks amazing!
Thanks for sharing
Quick question…
Deep dish pie plate
What is the depth of the plate?
I’m gonna have to go purchase one
9” is good but how deep?
Thanks again
Hi, it should be at least 2 inches. I believe mine is about 2.4. Something like this pie pan would work great.
Do you have a recipe for pineapple pie.
Hi Miriam, we do not at this time but you can find all of our pineapple recipes HERE.
It was a very delicious pie. Will definitely be making it again. The crispy flaky dough on top was so good!
Though, my dough turned out very soft, melting in my hands. It was hard to pick it up to put in a baking dish. Probably I have to add less cream at the end. And another question, after the pie was baked and nicely brown gold on top, the bottom crust still stayed white, not sure if it was cooked?
Hi Natalie, make sure the dough is chilled before handling and dusting the dough with a little flour can help if it becomes sticky.
Thank you. I’ll be making it this weekend again. Last time the bottom crust was not really baked well, the dough looked and tasted almost like raw, it was dull white and not golden like on top. Though I added like 20 extra minutes in the oven. Do you have any ideas how to fix that? Thank you.
Hi Natalie, thank you for sharing that with us. To be honest I haven’t had that experience. Nothing was altered by chance was it? Also, I’m curious if the type of pan or oven used could be the culprit?
Can we replace butter with oil to make it vegan? thank you
Hi Desiree, there’s no butter in this recipe
That apple pie was awesome I loved it thanks I want a peach pie made the same way.
Thank you for the suggestion! Let me know if you test that out before I get a chance.
I’m so happy I found your site! I made your peach pie for my Dad and he loved it so much he brought me more peaches to make him another pie! I made a few slight changes though…I added some cinnamon and just a pinch of ginger, and YUM! Also, I used the egg on the crust, but without the added water. I’m now on a quest to make more of your recipes. Thank you!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Can we use canned peaches?
Hi Nicole, 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.