Fresh Peach Pie Recipe

Is there anything better than a slice of pie for a bit of after-dinner sweetness? Well, maybe having two pieces? Pie is a great dessert, because it comes in various flavors and fillings. But of all the fruits to have inside, we have to say that peach just hits the spot a little differently. The soft texture and sweet taste of fresh peaches seem to be made for pie filling, and it will definitely leave you wanting more than just one slice. Yes — it's that good. This recipe requires a few ingredients, and if you're an avid baker, you may already have a lot of them in your pantry. Peach pie would be great to prepare for a barbecue, family dinner, or birthday, but we'll be honest — it's always a good time for pie.

Recipe developer Mark Beahm of The Sunday Baker is the brains behind this fresh peach pie that's filled with sweet flavors and filling. Beahm shares that his favorite part of the recipe is the peaches. "Peach pie is just a classic," Beahm says. "I love making it when there are fresh, in-season peaches in the summer." We'd have to agree. In addition to baking this delicious treat, you can make an outing out of picking the peaches at a local farm with the family.

Keep reading to find out how to make this delicious and fresh peach pie that will leave you wanting more.

Gather the ingredients to prepare this fresh peach pie

For the first step, gather all of the ingredients necessary to put this pie together. Like with most pie recipes, you will need all-purpose flour and granulated sugar. In addition, add salt, butter, and cold water to the grocery list. The recipe also calls for brown sugar and either tapioca starch or cornstarch. You will also need two spices — cinnamon and nutmeg.

It comes as no shock that the recipe also calls for a few fresh peaches, along with juice from a lemon. In addition, you will need an egg and coarse sugar for sprinkling (if you'd like to give your pie that extra sweet finishing touch of sugar). Once you have all of the items together, it's time to start your baking project.

Mix the flour, granulated sugar, and salt, then cut in the cold butter

Now that you have all of your ingredients, it's time to get down to business. The first actual step in the process is super simple. Just take out a large mixing bowl, and dump in the flour, granulated sugar, and salt. Use a whisk to mix all of the items together well.

In the meantime, cut in the cold butter using either a pastry blender, two knives, or the tips of your fingers until the mixture resembles crumbs and the butter is cut into pea-sized pieces.

Pour in the water, and mix the dough

Next, pour in the cold water, doing only a few tablespoons at a time so you don't have too much liquid. Stir with a fork after each tablespoon is added. The dough should form into large clumps as you go. If the dough doesn't come together for some reason, add another tablespoon of cold water, and mix again.

Then, transfer the dough to a floured work surface. Use your hands to gently knead the dough until it comes together in a ball. Please note that the dough will look a bit lumpy with some streaks of butter, and that's okay.

Divide the dough

Once the dough looks good, divide it in half, and shape it into discs. Wrap the discs in plastic, and then let them rest in the fridge for at least one hour before you use them in the next step. You can set your timer or just keep an eye on the clock. Please note that you can make the dough ahead of time. "Keep it well-wrapped in the refrigerator for up to 3 days, or in the freezer for up to 3 months," Beahm shares. This makes prep really simple if the dough is ready to go. 

Once the dough is almost chilled, preheat your oven to 375 F.

Mix the peaches

For the next step, grab a large mixing bowl, and throw in your peach slices, lemon juice, and lemon zest. Give the mix a few good stirs, and set it to the side, as you will need it again shortly.

Now, take out a small bowl, and toss in the brown sugar, the remaining ¼ cup of granulated sugar, and the tapioca starch. At this time, you'll also want to put in the cinnamon and nutmeg. Then, add the sugar mixture to the peach mixture, and stir everything together using a rubber spatula. Keep mixing until all of the peaches get evenly coated with sugar.

Remove the dough, and press

It's time to take the dough out of the fridge. Then, remove it from the plastic wrap, and get ready to work on your pie crust. Make a clean work surface for the dough, and sprinkle both sides with flour. Use a rolling pin to roll out the dough into an 11-inch circle. Start in the center, and work outwards, dusting with more flour if the dough starts to stick. Then, carefully transfer the dough to a 9-inch pie dish. Press it down with your fingers to line the dish.

Now, roll the second disc of dough, and then set it aside. You will use this piece for the topping in just a bit.

Transfer the peach filling into the crust, and cover the pie

Okay, now comes the fun part. It's time to transfer the peach filling into the crust. Be sure to leave any excess liquid in the bowl. Now, you can put the second crust you rolled out over the pie. Trim the extra dough, leaving about an inch of overhang around the edges. Then, fold the edges under, and tuck the top crust under the bottom crust. Using your fingers, crimp and seal the edges.

Next, take out a small bowl, and beat the egg. Use a pastry brush to apply egg wash over the top of the crust. Once you've brushed your pie with the egg wash, sprinkle the top generously with coarse sugar for an extra sweet touch, if you'd like.

Bake, and enjoy

Now the pie is ready to go. Place it on a baking sheet and in your preheated oven. Then, set your timer for an hour, but be sure to keep an eye on it. You will know the pie is done when the crust is golden brown and the filling starts to bubble. Depending on your oven, it could take a little longer or shorter than an hour. Your kitchen is about to smell completely amazing.

When your pie is done baking, transfer it to a wire rack to cool. Be sure you let it cool completely before you slice and serve. You can add some vanilla ice cream if you'd like, or serve it all by itself. Your family or guests will be in heaven — trust us on this. It will be a favorite dessert, and they will want you to make this recipe again soon!

How to store leftovers

If you happen to have some leftovers, then you are in luck! "The pie can be stored loosely covered at room temperature for up to two days, or refrigerated for up to four days," Beahm shares.

"The whole pie can also be frozen after baking," he adds. "Let the pie cool completely, then place the uncovered pie in the freezer. Once it's completely frozen, wrap it tightly in plastic, or place it in a freezer bag. When ready to serve, thaw the pie on the counter. [The] frozen pie will keep for up to three months." We hope you love this pie recipe just as much as we do!

Fresh Peach Pie Recipe
5 from 25 ratings
This fresh peach pie would be great to prepare for a barbecue, family dinner, or birthday, but we'll be honest — it's always a good time for pie.
Prep Time
20
minutes
Cook Time
1
hour
Servings
8
Servings
slice of peach pie plated
Total time: 1.33 hours
Ingredients
  • 2 ½ cups all-purpose flour
  • ¼ cup + 1 tablespoon granulated sugar, divided
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ½ cup cold water
  • 3 ½ pounds peaches (about 8 large), sliced
  • zest and juice of 1 lemon
  • ⅓ cup light brown sugar
  • ¼ cup tapioca starch or cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg
Optional Ingredients
  • coarse sugar, for sprinkling
Directions
  1. In a large mixing bowl, whisk together the flour, 1 tablespoon of the granulated sugar, and salt.
  2. Cut in the cold butter using a pastry blender, two knives, or the tips of your fingers, until the mixture resembles crumbs and the butter is cut into pea-sized pieces.
  3. Pour in the cold water a couple tablespoons at a time, and stir with a fork after each addition. The dough should form large clumps. If the dough doesn't come together, add another tablespoon of cold water.
  4. Transfer the dough to a floured work surface. Use your hands to very gently knead the dough just until it comes together into a ball.
  5. Divide the dough in half, and shape it into disks. Wrap in plastic, and let them rest in the refrigerator for at least 1 hour before using.
  6. Preheat the oven to 375 F.
  7. In a large mixing bowl, toss the peach slices with the lemon juice and lemon zest.
  8. In a small bowl, combine the brown sugar, the remaining ¼ cup of granulated sugar, tapioca starch (or cornstarch), cinnamon, and nutmeg.
  9. Add the sugar mixture to the peaches, and mix with a rubber spatula until the peaches are evenly coated.
  10. Remove the dough from the refrigerator, and remove the plastic. Sprinkle a work surface and both sides of the dough with flour. Use a rolling pin to roll out the dough to an 11-inch circle, working from the center outwards and dusting with more flour as needed.
  11. Carefully transfer the dough to a 9-inch pie dish. Gently press in the dough to line the pie dish.
  12. Roll out the second disk of pie dough, and set aside.
  13. Transfer the peach filling into the crust, leaving any excess liquid in the bowl.
  14. Place the top crust over the pie. Trim the excess dough, leaving about a 1-inch overhang around the edges. Fold the edges under, tucking the top crust under the bottom crust. Use your fingers to crimp and seal the edges.
  15. Beat the egg in a small bowl. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with coarse sugar.
  16. Line a rimmed baking sheet with aluminum foil or parchment paper to catch any drippings. Place the pie on the baking sheet, and bake in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbling.
  17. Transfer the pie to a wire rack to cool before slicing and serving.
Nutrition
Calories per Serving 500
Total Fat 24.5 g
Saturated Fat 14.9 g
Trans Fat 0.9 g
Cholesterol 84.3 mg
Total Carbohydrates 66.5 g
Dietary Fiber 4.3 g
Total Sugars 30.6 g
Sodium 306.0 mg
Protein 7.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe