Fresh Peach Pie Recipe | Delicious and Easy Summer Dessert
1. Introduction
There’s something about fresh peach pie that just screams summer. The sweet, juicy peaches, the golden, flaky crust, and that warm, comforting aroma wafting through the house—it’s the kind of dessert that instantly makes you feel at home. Whether you’re enjoying a quiet afternoon or hosting a summer gathering, peach pie is the ultimate treat that brings everyone together.
This recipe is simple yet so rewarding. No need for complicated techniques or fancy gadgets—just fresh, ripe peaches and a little time to let everything come together. The beauty of this recipe lies in its balance of flavors: the peaches’ natural sweetness complemented by the warmth of cinnamon and nutmeg, all enclosed in a buttery, flaky crust. And don’t even get me started on how incredible it tastes with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Keep reading to learn how to make this classic dessert, and you’ll be treating yourself to the freshest, most mouthwatering peach pie you’ve ever had.
2. Ingredients Breakdown
Before diving into the recipe, let’s take a closer look at the ingredients that make this pie so special.
- Fresh Peaches (6-7 medium): The star of the show! You want to use fresh, ripe peaches for the best flavor. They should be soft to the touch and fragrant, but not mushy. If you can’t find fresh peaches, frozen peaches work as a substitute, but fresh really takes this pie to the next level.
- Granulated Sugar (¾ cup): The sweetness in the pie comes from sugar, which balances the tartness of the peaches. If you prefer less sweetness, feel free to adjust the amount.
- Cinnamon (1 tsp): Cinnamon adds a warm, cozy note that perfectly complements the peaches. You can also add a pinch of nutmeg for a more complex flavor.
- Cornstarch (3 tbsp): This thickens the peach filling and gives it that perfect, luscious texture. It also prevents the pie from being too runny. You can substitute arrowroot powder if you prefer a more natural option.
- Lemon Juice (1 tbsp): A bit of acidity from lemon juice balances the sweetness of the peaches and brightens the overall flavor.
- Butter (2 tbsp): Butter adds richness to the filling and helps create that velvety texture. If you prefer a dairy-free option, coconut oil can work as a substitute.
- Pie Crust (2): This recipe calls for a classic pie crust—either store-bought or homemade. If you want a flakier, butter-rich crust, make it from scratch. However, if you’re short on time, store-bought crust is an excellent alternative.
- Egg Wash (1 egg + 1 tbsp water): This is optional but adds a nice golden sheen to the top of your pie. It helps the crust bake beautifully and looks even more appetizing.
Substitutions:
- For a gluten-free version, swap the regular pie crust for a gluten-free pie crust.
- If you’re vegan, replace the butter with vegan butter and use a plant-based pie crust.
3. Step-by-Step Instructions
Now that you have everything you need, let’s get started! Here’s how to make this delicious fresh peach pie:
Step 1: Prepare the Pie Crust
- If you’re using store-bought pie crust, simply unroll it and fit it into a 9-inch pie pan. If you’re making your own crust, roll it out to about ¼-inch thick and place it into the pan. Set aside the second crust for the top.
- Using a fork, prick the bottom of the crust several times to prevent it from puffing up during baking.
Step 2: Prepare the Peach Filling
- Peel and slice your fresh peaches. If you prefer a smoother filling, you can peel the peaches, but leaving the skin on will add texture and color.
- In a large bowl, toss the sliced peaches with sugar, cinnamon, cornstarch, and lemon juice until the peaches are evenly coated. The cornstarch will help thicken the filling as it bakes.
Step 3: Fill the Pie Crust
- Pour the peach mixture into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter to add richness as it bakes.
Step 4: Top the Pie
- Roll out the second pie crust and place it over the filled pie, trimming any excess dough around the edges.
- Crimp the edges of the pie crust together, pressing down with a fork or your fingers to seal it. You can also create a decorative edge by folding the dough under itself and pinching it.
- Cut a few slits in the top crust to allow steam to escape during baking. This helps the pie maintain its structure and prevents it from becoming soggy.
Step 5: Apply the Egg Wash
- In a small bowl, whisk together the egg and water to create an egg wash. Brush it evenly over the top crust for a golden finish.
Step 6: Bake the Pie
- Preheat the oven to 425°F (220°C).
- Place the pie on the middle rack and bake for about 45-50 minutes or until the crust is golden and the filling is bubbling through the slits in the top crust.
- If the edges of the pie crust start to brown too quickly, cover them with aluminum foil or a pie shield.
Step 7: Cool and Serve
- Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set and prevents it from running when you cut into it.
- Serve the pie warm or at room temperature. If desired, top with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
4. Tips and Variations
- Use Ripe Peaches: The key to a great peach pie is using ripe, fresh peaches. They should be fragrant and give slightly when pressed. If you’re using frozen peaches, make sure to thaw them and drain any excess liquid.
- Thicken the Filling: If your peaches are very juicy, add a little more cornstarch or let the filling sit for 10 minutes to let the juices thicken before baking.
- Adding Spice: While cinnamon is classic, you can also add nutmeg or a touch of allspice for a deeper flavor. A dash of vanilla extract can also enhance the sweetness of the peaches.
- Gluten-Free Version: To make this pie gluten-free, substitute a gluten-free pie crust and ensure the filling ingredients (like cornstarch) are gluten-free.
- Vegan Version: Use vegan butter and a dairy-free pie crust to make this dessert suitable for those with dietary restrictions.
5. Serving Suggestions
- With Ice Cream or Whipped Cream: Peach pie is heavenly on its own, but serving it with a scoop of vanilla ice cream or a dollop of fresh whipped cream elevates it to a whole new level of indulgence.
- Pair with Fresh Fruit Salad: For a lighter side, serve the pie alongside a refreshing fruit salad made with seasonal fruits like berries, citrus, and melon.
- Beverage Pairing: A cold glass of iced tea or a refreshing lemonade would complement the sweet and tart flavors of the peach pie. For a more indulgent pairing, try a cup of coffee or chai tea.
6. Storage and Reheating Instructions
- Storing Leftovers: If you have any leftover pie, store it in an airtight container at room temperature for 2-3 days. After that, you can refrigerate it for up to 5 days.
- Freezing: You can freeze the unbaked pie before cooking it. Simply wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. When ready to bake, just add an extra 10-15 minutes to the baking time. Baked pies can also be frozen for up to 2 months.
- Reheating: To reheat, place the pie in a 350°F (175°C) oven for about 15-20 minutes or until warmed through. You can also microwave individual slices for about 30-45 seconds.
7. Recipe Notes
- Make-Ahead: This pie can easily be made the day before serving. It actually tastes even better the next day after the flavors have had time to meld together.
- Best Served with Freshly Whipped Cream: For the best experience, make sure to use fresh whipped cream. It’s quick and easy to make and adds a lovely texture that canned whipped cream can’t match.
- Use a 9-inch Pie Pan: A 9-inch pie pan works best for this recipe. If you’re using a smaller pan, you may need to adjust the filling and baking time accordingly.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 350 |
| Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 49g |
| Sugar | 35g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 90mg |
| Cholesterol | 45mg |
| Calcium, Iron | 5%, 6% |
Note: Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 6-7 medium fresh peaches
- ¾ cup granulated sugar
- 1 tsp cinnamon
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 pie crust (store-bought or homemade)
- 1 egg + 1 tbsp water (egg wash)
- 2 tbsp cocoa powder (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust and prick the bottom with a fork.
- Toss the peaches with sugar, cinnamon, cornstarch, and lemon juice.
- Pour the peach mixture into the crust and dot with butter.
- Cover with top crust, crimp the edges, and apply the egg wash.
- Bake for 45-50 minutes, covering edges if needed.
- Cool before serving.
Notes:
- Make ahead and refrigerate for 1-2 days.
- Best served with whipped cream or vanilla ice cream.
10. Final Thoughts or CONCLUSION
Fresh Peach Pie is the quintessential dessert for any summer occasion, bringing together the perfect balance of sweet, tart, and buttery. Whether you’re serving it at a family dinner, bringing it to a potluck, or simply treating yourself, this pie will quickly become a favorite. Give it a try and let me know how it turns out for you in the comments below! Happy baking!