Perfect Peach Pie Recipe

Fresh peaches are in season, so make the most of summer with this perfect peach pie recipe! Full of flavor and simple ingredients!

What is the best marriage advice you have ever received? I’m genuinely curious to what people have learned over the course of their relationships. Ben and I just celebrated 11 years married and each yes, we make the trek back to eastern Washington to go up to the place where we got married. North of Spokane there is an agro-tourism district that is also big on weddings and events, and we had our first photos taken in the orchards of a local peach farm before we got married down the road at a winery owned by sweet Italian man and his wife. 

Going back to Greenbluff has become a yearly tradition, and as I look back through the photos of all the years we have been going back to this same place, we have grown so much, completed our family, and wrapped our boys into the tradition. So what is my advice to new couples? I got to bestow it on a newly wed when we were there. It’s to find something that is special to the two of you, and make it a tradition. Find something that is wholly your own, to look forward to, and find the memories within. No matter how big, small, of in between. This orchard is now apart of our story and our ongoing memories, and picking peaches is part of it. So I finally got around to making a simply perfect peach pie to share with you all. 

Do you leave the skins on peaches for peach pie?

The general consensus is that yup, the skins stay on. They cook into the pie adding an added peachy flavor, color, and texture. Unlike canning peaches that requires a quick dip and peel, making them for pie really doesn’t need all the extra work. If they come off while you are cutting them, you can discard them. But don’t feel compelled to create extra work for yourself if not needed. 

What is the difference between a peach pie and a peach cobbler?

There is always debate to which is best, a peach pie or a peach cobbler. Can we just all agree that they are both AMAZING? There is a definite difference though. Peach pie has a bottom crust made out of pie dough, and typically has a top crust also made out of pie dough in a lattice top formation. 

A peach cobbler is made in a pie pan, but it does not have a bottom crust, and the top is made with a dough, batter, or a biscuit topping. 

And then, let’s just make it more confusing by talking about crumbles! If the topping has a flour, oat, sugar, and butter mixture on top that is “crumbled” on, then there you have it, a crumble topping! Like, apple crumble? Yup! Does that clear it up? 

How do you make a peach pie less runny?

You might have tried making fresh fruit pies in the past and wondered “why did my peach pie turn out runny?” I have three tricks to make a fruit pie less runny! And this works great for peach pies in particular. 

Thickeners are typically added to the fruit to absorb and stabilize the fruit in the pie. Flour, cornstarch, or tapioca are pretty standard. I prefer a mix of cornstarch and tapioca for my pies. It’s worked great in my No Fail Blackberry pie. 

Also, try not to use over-ripe fruit. Ripe is good, but over ripe fruit that has too many juices will leave your pie runny. 

And my favorite trick for pies, like this one, that require you to cut up fresh fruit, is to cut it up and then place the freshly sliced or diced peaches into a mesh strainer over a bowl so that they can drain away any excess juice. That way, it goes into the bowl, not into your pie. 

What Are the Best Peaches for Peach Pie?

The best peaches for peach pie are freestone peaches. What are freestone peaches? Well, there are peaches that have pits, or stones, that do not easily release the fruit from the pit. These are called clingstone peaches. Clingstone peaches are best for eatings, not really best for baking, canning, or other cooking, because they require a lot of preparation, and with the additional handling and cutting, it can bruise the fruit. 

So when looking for baking peaches, look for free stone peaches. In this fresh peach pie I used Red Haven peaches. 

Can You Use Frozen Peaches For Peach Pie?

Yes, frozen peaches are fine. But I recommend that you thaw them first and place them in a mesh strainer over a bowl to allow any excess juice to drip away. I prefer to have diced peaches in my peach pie in lieu of slices which are more typical in the frozen peaches you find in the store. It would be an extra step to cut them up, but the choice is yours. 

Can You Freeze Peach Pie? 

Definitely! Freezing pies is a great way to save summer! You can follow my how-to guide on how to freeze cakes and pies for the best way to prevent freezer burn on your precious summer treats. 

Adjust baking times as necessary, and bake on the lowest rack of the oven to ensure that the crust gets golden brown. 

Ingredients

The ingredients for this simply perfect fresh peach pie are meant to be simple, and easy to find. If you don’t have sparkling sugar, you can use white sugar sprinkled on the lattice top of your pie to give it that extra sweet crunch. I love to add a little cinnamon and nutmeg to my peach pie filling for warm flavors even in the summer. Mix and match to what is best for you!

• Double crust pie dough – I prefer a premade pie crust like Pillsbury or other. Yes, I’m lazy. But also because it’s foolproof and saves time.
• Fresh Freestone Peaches – I used Red Haven for this pie. 
• Sugar
• Salt
• Cornstarch
• Ground Cinnamon
• Nutmeg – Optional, but utterly delicious
• Tapioca Pearls
• Fresh Lemon Juice
• Vanilla
• Almond Extract
• Unsalted Butter
• Sparkling Sugar
• Large Egg – For Egg Wash

Directions

If you prefer to use a from-scratch pie dough that is totally fine. To save time, and my sanity, I go to a store bought roll-and-go crust. Yes, I fully acknowledge it is cheating. 

Preheat oven to 375 degrees. Ensure that the wire rack is on the lowest setting in the lowest rack. 

In a medium bowl, whisk together sugar, salt, cornstarch, tapioca, cinnamon, and nutmeg. Set aside on the counter. In a large bowl, with a wire mesh strainer, cut up fresh peaches, and allow the excess moisture to drain away. 

On a light floured surface, roll out your perfect pie crust and line one pie crust into a glass pie plate for the bottom crust. A ceramic plate will not work well in this instance. Cut out the lattice top crust and then cover with plastic wrap until you are ready to top on the pie filling. 

Once the peaches have drained, discard any juices that have accumulated from the large bowl. Toss the sugar and cornstarch mixture with the peaches. Pour the mixture into the prepared pie pan. Drizzle the vanilla, almond extract, and lemon juice over the top of the peaches. Place cubed butter into the peaches, pressing down gently to secure the butter into the mix. 

Top the peach pie filling with the lattice pie crust you cut out. Fold and crimp the edges to seal the pie, as desired. Then, whisk together the large egg with 1 to 2 tablespoons of water to create an egg wash. Brush the top of the crust and the edges with the egg wash. Sprinkle generously with sparkling sugar. 

Bake the pie, on a baking sheet to catch any spills, for about 55-60 minutes, covering the edges halfway through to ensure the edges don’t burn. Rotate halfway through to ensure even cooking. 

When you remove the pie from the oven, allow it to cool completely on a wire rack for about 3 hours. Then cover and refrigerate until ready to serve. 

This is best served with a scoop of vanilla ice cream, obviously!

More Inspired Homemade Recipes To Try

Peach Custard Ice Cream

Perfect Every Time Blackberry Pie

Easy Cast Iron Berry Cobbler

One Pie No Bake Peach and Cream Pies

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