Perfect Peach Pie in 5 Simple Steps – Heavenly Summer Dessert!

There’s nothing quite like slicing into a warm, golden peach pie on a summer afternoon—juicy peaches bubbling up through a flaky crust, the scent of cinnamon filling the kitchen. I’ve been chasing that perfect bite since I was a kid, when my aunt would let me help roll out the dough while the peaches sat in sugar, their sweetness intensifying by the minute. Over the years, I’ve tweaked and tested, and this recipe—my Perfect Peach Pie—is the happy result.

What makes it special? A buttery crust that shatters at the fork, peaches that hold their shape but melt in your mouth, and just enough spice to let the fruit shine. It’s the pie I bring to every potluck (where it disappears fast) and the one my kids beg for when peach season hits. Whether you’re new to pie-making or a seasoned baker, this recipe is forgiving, fuss-free, and guaranteed to taste like sunshine.

Why You’ll Love This Perfect Peach Pie

This isn’t just any peach pie—it’s the one you’ll dream about between peach seasons. Here’s why:

• That crust! Flaky, buttery layers that shatter beautifully with each bite, thanks to my foolproof chilling technique
• Juicy peaches that stay tender but never turn mushy, coated in just the right amount of cinnamon-kissed syrup
• Simple steps even if you’re nervous about pie-making (I’ve included all my “oh wow” shortcuts)
• 100% crowd-pleaser—this pie disappears fast at gatherings, leaving everyone asking for the recipe

It’s summer dessert magic that tastes like it took all day, but secretly comes together without stress.

Ingredients for the Perfect Peach Pie

Gather these simple ingredients – nothing fussy, just good stuff that lets those peaches shine:

• 2 cups all-purpose flour – spooned & leveled (no packing!)
• 1/2 teaspoon salt – fine sea salt blends best into the crust
• 2/3 cup cold butter – straight from the fridge, cubed (I use unsalted)
• 4-5 tablespoons ice water – measure after icing it!
• 6 cups peeled & sliced peaches – about 5-6 medium, ripe ones
• 3/4 cup sugar – granulated works, but I sometimes use half brown sugar
• 1/4 cup cornstarch – our magic thickener (no runny pies here)
• 1 teaspoon cinnamon – just enough warmth without overpowering
• 1 tablespoon lemon juice – brightens all the flavors beautifully

Ingredient Notes & Substitutions

Peaches: No fresh peaches? Frozen work great (thaw first, drain excess liquid). For canned, choose unsweetened and reduce added sugar by half.

Butter is non-negotiable for that flaky crust – I’ve tried substitutes and nothing compares. If you must go gluten-free, use a 1:1 GF flour blend (add 1/2 tsp xanthan gum if it’s not included).

That lemon juice? It’s not just for flavor – it keeps the peaches from browning and balances the sweetness perfectly. Fresh squeezed makes a difference!

How to Make the Perfect Peach Pie

Don’t let pie-making intimidate you—this recipe breaks everything down into simple, foolproof steps. Just follow along, and you’ll have a golden, bubbling masterpiece in no time!

Preparing the Crust

First, whisk together your flour and salt in a large bowl. Now grab that cold butter—I like to cube mine while humming “keep it cold, keep it cold” like a baking mantra. Toss the cubes into the flour and start cutting them in with a pastry cutter or two forks. You want pea-sized crumbs with some larger flakes—that’s what creates those dreamy flaky layers!

Drizzle in ice water 1 tablespoon at a time, gently mixing with a fork just until the dough comes together. Overworking = tough crust, so stop when you can pinch a bit and it holds. Divide into two disks, wrap in plastic, and chill for 30 minutes (this relaxes the gluten and keeps the butter cold—key steps!).

Making the Peach Filling

While the dough chills, let’s prep those gorgeous peaches. Peel and slice them about 1/4-inch thick—too thin and they’ll turn to mush, too thick and they won’t bake evenly. Toss them with sugar, cornstarch, cinnamon, and that magical lemon juice in a big bowl. The lemon does triple duty: prevents browning, balances sweetness, and makes the peach flavor pop!

Let this mixture sit for 15 minutes—you’ll see juicy syrup forming. That’s your sign the cornstarch is activating and the flavors are marrying beautifully.

Assembling and Baking

Roll out one dough disk on a floured surface to about 12 inches—don’t worry if edges are rustic! Gently fit it into your pie dish, letting excess hang over. Pour in the peach filling (juices and all). Roll out the second disk, drape it over, and crimp the edges together with your fingers or a fork. Cut a few steam vents—I always make a little peach shape in the center because why not?

Bake at 375°F for 45-50 minutes until the crust is golden brown and juices bubble thickly through the vents. If edges brown too fast, tent with foil. That heavenly smell means it’s done!

Tips for the Perfect Peach Pie

After dozens of peach pies (and a few happy accidents), here are my can’t-live-without secrets:

• Chill everything! Cold dough = flaky layers. I even freeze my rolling pin sometimes.
• Peach perfection: Sniff test! Ripe peaches smell sweet at the stem. Too firm? Let them sit in a paper bag for a day.
• Slice thickness matters: Aim for 1/4-inch slices—they soften just right without disappearing into mush.
• Wait for it… Let the pie cool completely (the hardest part!) so juices thicken. Warm pie = soupy slices.
• Bottom crust shield: Place a baking sheet on the rack below to catch drips and prevent soggy bottoms.

Trust me—these little tricks turn good pies into “where did you get this recipe?!” masterpieces.

Serving and Storing the Perfect Peach Pie

Oh, the joy of cutting that first slice! For the ultimate experience, serve your peach pie barely warm with a scoop of vanilla ice cream melting into the flaky crust—that hot-cold contrast is heavenly. A dollop of whipped cream or drizzle of caramel works too!

Leftovers? Cover loosely with foil and keep at room temp for 2 days (if it lasts that long!). For longer storage, refrigerate up to 4 days. To reheat, pop individual slices in a 350°F oven for 10 minutes to crisp the crust back up. Never microwave—that turns the crust soggy!

Perfect Peach Pie FAQs

Can I use canned peaches instead of fresh?
Absolutely! Just drain them well and pat dry with paper towels—canned peaches have extra liquid. Reduce the sugar to 1/2 cup since they’re already sweetened. My favorite trick? Save a tablespoon of the syrup to brush on the crust before baking for extra peach flavor!

How do I prevent a soggy bottom crust?
Three words: pre-bake, pre-bake, pre-bake! After fitting your bottom crust in the pan, freeze it for 10 minutes, then bake at 375°F for 15 minutes with parchment and pie weights (or dry beans) before adding filling. That quick “blind bake” creates a moisture barrier. Also—never skip the cornstarch!

Why did my filling turn out runny?
Usually means the pie didn’t cool completely before slicing (I know, the wait is torture!). The cornstarch needs time to set. If it happens, pop slices back in the oven at 350°F for 5-10 minutes—they’ll firm up.

Can I make this pie ahead?
You bet! Assemble the pie (unbaked) and freeze for up to 2 months. Bake straight from frozen—just add 15-20 minutes to the baking time. Already baked? It keeps beautifully at room temp for 2 days.

Nutritional Information

Just a heads up—these numbers are estimates since ingredients can vary. For one slice of Perfect Peach Pie (1/8 of the pie):

• 320 calories
• 14g fat (8g saturated)
• 45g carbs
• 3g fiber
• 25g sugar
• 4g protein

Definitely not diet food—but worth every delicious bite if you ask me!

Share Your Perfect Peach Pie

Nothing makes me happier than seeing your peach pie creations! Did you add a twist with cardamom or try it with a lattice top? Snap a pic and tag me—I might feature your masterpiece. And if you loved this recipe, leave a star rating to help other bakers find their perfect pie too!

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