This Easy Homemade Peach Pie is a summer delight! With juicy peaches, sweet sugar, and a flaky crust, it’s perfect for sharing with friends and family.
I love how easy this pie is to make. Just slice the peaches, mix with some sugar, and bake! And it smells so good while it cooks—my neighbors might knock on my door just for a slice! 😄
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the star of this pie. If peaches are out of season, you can use canned or frozen peaches. Just be sure to drain them well to avoid a soggy pie.
Sugars: I mix granulated and brown sugar for depth. You can use all granulated sugar if you prefer it sweeter or honey for natural sweetness.
Spices: Cinnamon and nutmeg add warmth. If you’d like, you can substitute with allspice or leave out the spices for a cleaner peach flavor.
Flour: This is used to thicken the filling. If you’re avoiding gluten, almond flour or cornstarch works well as a substitute.
Pie Crust: While store-bought crust is convenient, homemade is always best! If you’re short on time, a graham cracker crust can be a great alternative.
How Do I Ensure My Pie Crust is Perfectly Flaky?
Getting that perfect crust can be tricky, but here are my tips! First, keep your ingredients cold. This helps create those flaky layers.
- Use cold butter and ice water when making dough.
- Don’t overwork the dough; a few visible butter pieces are fine.
- Chill the crust in the fridge before rolling it out. This also helps prevent shrinking.
Remember to cut slits in the top crust for steam to escape. This helps avoid a soggy filling!
Happy baking! Enjoy your peach pie! 🍑🥧
Easy Homemade Peach Pie
Ingredients You’ll Need:
For the Filling:
- 5 to 6 large ripe peaches (about 3 pounds), peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Pie Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts) or homemade double pie crust
- 1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling on crust)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 50-55 minutes to bake, plus an additional 2 hours for cooling. So, overall, you’ll want to set aside around 3 hours for the entire process—much of which is just waiting for the pie to cool. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your pie crust will get nice and golden brown!
2. Prepare the Peach Filling:
In a large bowl, toss together the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Gently mix until the peaches are well coated. Let the mixture sit for about 10 minutes. This allows the sugars to draw out the juicy goodness from the peaches.
3. Roll Out the Crust:
Take one of your pie crusts and lay it into a 9-inch pie dish. If you’re using a homemade crust, roll it out to fit the pie dish and trim any excess dough hanging over the edges.
4. Fill the Pie:
Pour the peach filling into your crust, spreading it evenly. Don’t forget to dot the filling with small pieces of butter for that extra richness!
5. Add the Top Crust:
Roll out the second crust and place it over the peach filling. Again, trim any excess dough and crimp the edges to seal well.
6. Vent the Pie:
Using a sharp knife, cut a few small slits into the top crust. This allows steam to escape while baking and prevents the filling from bubbling over.
7. Egg Wash & Sprinkle:
Brush the top crust with the beaten egg for a shiny finish, then sprinkle some sugar over the top for a sweet crunch.
8. Bake the Pie:
Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After that, reduce the heat to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until the crust is golden and the peach filling is bubbly.
9. Cool the Pie:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time helps the filling set up properly.
10. Serve and Enjoy:
After cooling, slice your pie and serve it warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream on top!
Enjoy your delicious, flaky, and fruity homemade peach pie! 🍑🥧
FAQ About Easy Homemade Peach Pie
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them well to avoid excess moisture in the pie. You may want to add an extra tablespoon of flour to help thicken the filling.
How Can I Make the Pie Gluten-Free?
You can easily swap the all-purpose flour with a gluten-free flour blend or almond flour. Just make sure all other ingredients are also gluten-free to keep the pie safe for those with gluten sensitivities!
How Can I Store Leftover Peach Pie?
Store any leftover pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place slices in an oven at 350°F (175°C) for about 10-15 minutes to warm through.
Can I Prepare the Pie Filling Ahead of Time?
Yes! You can prepare the peach filling a day in advance and store it in the refrigerator. Just be sure to add the filling to the crust and bake it on the day you intend to serve the pie for the best texture and flavor.
