A fresh peach pie is a pinnacle dessert for a delicious late-summer peach season treat! Real peaches offer flavor to this peach pie filling that is as nostalgic as it perfect. With a homemade pie crust and spiced with cinnamon and nutmeg, this is a peach time recipe you’ll make every year!
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During mid to late summer peach season, it can seem like you have so, so many ripe peaches all at once! Sure, you can freeze peaches, make peach jam, can peaches, and preserve them in other ways. But absolutely nothing beats a warmly spiced, homemade fresh peach pie!
Whether you grow your own peaches, glean them, pick them, or get some from a farmer’s market, peach season is not complete without a good old-fashioned made-from-scratch peach pie. This is a recipe that will remind you of your childhood, no doubt.
This recipe starts with a homemade pie crust. If you’ve never made one, don’t feel intimidated, this recipe is easy to follow and as simple as a pie crust gets. You will want to plan ahead a little because the crust dough will need to chill.
Make a Fresh Peach Pie
A fresh peach pie recipe is exactly what your end-of-summer peach season needs. Put on some music, don your apron, and reach into your soul’s inner grandma and make this delicious peach pie!
Ingredients
For the pie crust:
All-purpose flour: I use organic, but any all-purpose flour will do just fine.
Sugar: Traditional granulated sugar works best for pie crusts.
Salt
Butter: I like to use organic, but use what you have. Just make sure it’s cold!
Shortening: Again, it is important for the shortening to be cold.
For the Peach Filling:
Fresh peaches: In the case that fresh peaches are not available, use frozen peaches and thaw them beforehand.
Cornstarch: I prefer non-GMO cornstarch, but use what you have.
Cinnamon: This is my favorite cinnamon for that warming flavor!
Salt
Nutmeg: A smidgen of allspice would be a wonderful alternative if a substitution is necessary.
Brown sugar: This is a necessary ingredient for that sticky late-summer peach-time sweetness.
Sugar
Lemon juice: I like freshly squeezed, but use what you have available.
For the Egg wash:
Egg
Salt
Turbinado sugar: This is an optional ingredient for topping the pie, but I highly recommend it!
Start the Pie Crust
First, make the crust. Blend to combine the flour, sugar, and salt in a large food processor. Add the butter and shortening and process until crumbly.
While the processor is going, stream the water in through the chute and continue processing until the mixture comes together into a ball.
Remove the dough ball from the food processor, and split it into two equal pieces. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
TIP: Do not skip chilling the crust! Chilling it allows the butter and shortening to stay cold which makes a flakier, crispier crust.
Peel the Fresh Peaches
While the crust is chilling in the refrigerator, blanch and peel the peaches. Add water to a large pot and bring to a boil and put ice cubes in a large bowl of water to be ready.
The simplest way to peel peaches for a pie is to score each of the peaches lightly on the top end and bottom end with an “X”. Once the water is boiling, drop the peaches in and boil them for 1 minute.
Use a slotted spoon to remove them from the boiling water and immediately drop them into the ice water.
Let the peaches chill for 2 minutes in the ice water, and then remove them from the bowl and peel the skin off. The “X” should be curling up making it easier to peel them.
Assemble the Peach Pie
Once the peaches are peeled, remove the peach flesh from the seed and slice. Place the peach slices into a large bowl and add the cornstarch, cinnamon, salt, and nutmeg then stir to coat the peaches.
Next, add both sugars and mix. Lastly, add the lemon juice and combine. Set aside while you roll the crust out.
Roll Out the Pie Crust
Grease a pie pan and set it aside, then preheat the oven to 375°F (190°C).
Once the pie crust has chilled, remove it from the fridge, remove the plastic wrap, and place one dough disc onto a well-floured surface. Dust the top with additional flour so the rolling pin doesn’t stick.
Use a rolling pin to roll the dough out into a rough 12” circle.
Gently place the rolling pin onto the center of the rolled-out crust, and then pull one edge of the crust up over the rolling pin. This method really helps transfer the crust to the pie pan easier!
Place the crust dough into the pie pan and gently press to the form of the pan. Spoon the peach pie filling into the crust, leaving excess juice behind in the bowl, and set it aside.
Make the Lattice Top Crust
Now roll the second disc of dough in the same fashion as the first. Use a pizza cutter or knife to cut even, 2” thick strips from the crust.
Weave the crust pieces on top of the pie in lattice form. Roll the overhang from the bottom crust up over the woven pieces and pinch then crimp the edges.
Bake the Pie
To make the egg wash, whisk the egg and a pinch of salt together until it’s smooth. Brush the wash onto the pie crust.
Sprinkle turbinado sugar over the entire pie crust, and then place it into the oven to bake for 70 minutes or until baked through and golden on top.
TIP: While baking, if the pie crust begins to brown too quickly, cover with tinfoil and continue baking.
I recommend placing a baking sheet on the rack below the fresh peach pie to catch any drips should it bubble over. This will prevent the sugar from burning on the bottom of the oven.
It’s time to enjoy this thick, crispy, flaky pie crust filled with a perfectly sweet and spiced fresh peach pie filling! Baked to beautiful, golden perfection, this fresh peach pie is perfect for summer peach season and is worth the wait it takes to make.
Serve and Store Fresh Peach Pie
This peach pie will be absolutely amazing on its own as a peach season favorite. I recommend adding a scoop of old-fashioned vanilla bean ice cream to the top for a truly timeless taste!
To store this fresh peach season pie, keep it at room temperature for 2 days, or in the fridge for 5 days. Enjoy this hot, sticky, late summer peach and fruit season! Cheers to pie!
More Summer Dessert Recipes:
- Wild Berry and Nectarine Galette
- Skillet Peach and Blackberry Cobbler
- Skillet Pear and Blackberry Crisp
- Blueberry Cornmeal Skillet Cake
- Plum Upside Down Cake with Lavender Whipped Cream
- Rhubarb Strawberry Crisp
- Strawberry Cobbler
Fresh Peach Pie
Ingredients
Crust
- 3 ⅔ cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup butter cold, cubed
- ½ cup shortening cold
- ½ cup ice water
Filling
- 5-6 large peaches about 5 cups sliced
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 tablespoon lemon juice
Egg wash
- 1 egg
- pinch salt
- turbinado sugar for topping, optional
Instructions
Make the Crust Dough
- To make the crust, start by placing the flour, sugar and salt into a large food processor. Blend to combine.
- Add the butter and shortening and process until crumbly. While the processor is going, stream the water in through the chute and continue processing until the mixture comes together into a ball.
- Remove from the processor, split into two equal pieces, wrap with plastic wrap and refrigerate for at least 1 hour or overnight.
Blanch and Peel Peaches
- While the crust is chilling, blanch and peel the peaches. Add water to a large pot and bring to a boil. Add ice cubes to a large bowl of water. Score each of the peaches lightly on the top end and bottom end with an “X”.
- Once the water is boiling, drop the peaches in to boil for 1 minute. Use a slotted spoon to remove them from the boiling water and immediately drop them into the ice water. Let chill for 2 minutes.
- Once they have chilled, remove from the ice water and peel the skin off. The “X” should be curling up making it easier to peel them. Once peeled, remove the peach flesh from the seed and slice.
Make the Peach Pie Filling
- Place the peach slices into a large bowl and add the cornstarch, cinnamon, salt and nutmeg then stir to coat the peaches.
- Next, add both sugars and mix.
- Lastly, add the lemon juice and combine. Set aside while you roll the crust out.
Put the Pie Together
- Grease a pie pan and set aside. Preheat the oven to 375°F (190℃). Once the pie crust has chilled, remove from the fridge and remove the plastic wrap.
- Place one dough disc onto a well-floured surface. Dust the top with additional flour. Use a rolling pin to roll the dough out into a rough 12” circle.
- Gently place the rolling pin onto the center of the rolled-out crust then pull one edge of the crust up over the rolling pin, this will allow you to transfer the crust to the pie pan easier.
- Place into the pie pan and gently press to the form of the pan. Spoon the filling into the crust, leaving excess juice behind in the bowl. Set aside.
- Roll the second disc of dough in the same fashion as the first. Use a pizza cutter or knife to cut even, 2” thick strips from the crust. Weave the crust pieces on top of the pie in lattice form.
- Roll the overhang from the bottom crust up over the woven pieces. Pinch then crimp the edges.
Make the Egg Wash
- To make the egg wash, whisk the egg and pinch of salt together until smooth. Brush onto the pie crust.
Bake the Pie!
- Sprinkle turbinado sugar over the entire pie crust then place into the oven to bake for 70 minutes or until baked through and golden on top.
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