Peach Pie

4.64 from 30 votes

This easy peach pie is bursting with sweet, juicy summer peaches in a flaky double crust — the classic fresh peach pie recipe that sets up perfectly every time.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: peach pie

Servings: servings

Calories: 268kcal

Author: Kasey Schwartz

Ingredients

1 premade pie crust - or make your own
6 or 7 ripe peaches peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
¼ cup all-purpose flour
Pinch of ground nutmeg
Pinch of cinnamon
1 egg - beaten with a tablespoon of water

Instructions

Preheat your oven to 400 degrees.
In a large bowl, add peaches, lemon juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
Fill pie dough with peach filling.
Roll out remaining dough and add to the top of the peach filling in a full sheet or in a lattice pattern
Brush top of pie crush with egg wash and sprinkle with sugar.
Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.

Video

Notes

Use ripe peaches: Your pie is only as flavorful as the fruit you put into it. Look for fragrant peaches that give slightly when gently pressed.
Keep the pie dough cold: Cold dough creates a flakier crust. Keep the second crust refrigerated until you're ready to add it to the pie.
Vent the top crust: If you're using a solid top crust, always cut a few slits into the dough so steam can escape.
Watch the edges: If the edges of your pie crust are browning before the center is finished, loosely cover them with aluminum foil or a pie shield.
Look for bubbling filling: A golden crust isn't the only sign that your pie is ready. The filling should be visibly bubbling before you remove the pie from the oven.
Give it time to cool: Peach pie smells incredible straight from the oven, but cutting it immediately can leave you with a runny filling. Letting it cool gives the juices time to thicken.

Nutrition