Peach Pie Recipe

This peach pie recipe is everything a homemade summer dessert should be. It features a buttery, flaky pastry crust filled with juicy peaches coated in warm cinnamon, brown sugar, and vanilla for the perfect balance of sweetness and spice. The filling bakes into a rich, glossy texture while the crust turns beautifully golden and crisp.

Despite its classic bakery-style appearance, this pie is surprisingly simple to make at home. With easy-to-follow steps and straightforward ingredients, it’s suitable for both beginner bakers and experienced home cooks. From preparation to cooling, the entire recipe takes about 2 hours and delivers a comforting dessert that tastes incredible served warm or chilled.

Ingredients

For the Pastry Crust

• 2 ½ cups plain flour
• 1 teaspoon salt
• 1 tablespoon caster sugar
• 225g cold unsalted butter, cubed
• 6 to 8 tablespoons ice water

For the Peach Filling

• 6 cups fresh peaches, peeled and sliced
• ¾ cup light brown sugar
• ¼ cup caster sugar
• ¼ cup cornflour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For Finishing

• 1 egg, beaten
• 1 tablespoon demerara sugar

How to Make Peach Pie Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and put a baking tray inside while heating so the base cooks evenly and becomes crisp.
• Make the pastry: In a large mixing bowl, combine the flour, salt, and caster sugar. Rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
• Add the water: Gradually mix in the ice water, one tablespoon at a time, until the dough starts to come together. Divide into two discs, wrap in cling film, and chill for 30 minutes.
• Prepare the filling: Place the sliced peaches into a large bowl. Add the brown sugar, caster sugar, cornflour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently until evenly coated.
• Roll out the pastry: Lightly flour a work surface and roll out one pastry disc large enough to line a 9-inch pie dish. Carefully transfer the pastry into the dish and press gently into the edges.
• Fill the pie: Spoon the peach filling into the pastry case, spreading it evenly. Dot any remaining juices over the top.
• Add the top crust: Roll out the second pastry disc and place it over the filling. Trim excess pastry, crimp the edges, and cut small slits in the top to allow steam to escape during baking.
• Brush and bake: Brush the pie with beaten egg and sprinkle with demerara sugar. Place onto the hot baking tray and bake for 50 to 55 minutes until golden brown and bubbling.
• Cool before slicing: Remove from the oven and allow the pie to cool for at least 1 hour. This helps the filling thicken and makes slicing much easier.

Tips for the Best Peach Pie

How do I stop the filling from becoming watery?

Use ripe but firm peaches and avoid overly juicy fruit. Cornflour helps thicken the filling properly during baking.

Should I peel the peaches?

Yes, peeling gives the pie a smoother, softer texture and prevents chewy skins in the finished filling.

Why is my pastry shrinking?

Chilling the dough before rolling and again before baking helps prevent shrinkage and keeps the crust flaky.

Can I use frozen peaches?

Yes, but thaw and drain them well first to remove excess liquid before mixing the filling.

Serving Suggestions

• Serve warm with vanilla ice cream
• Add freshly whipped cream on top
• Pair with hot coffee or tea
• Dust lightly with icing sugar before serving

Storage

Room Temperature

Keep the pie loosely covered at room temperature for up to 1 day.

Refrigerator

Store covered in the fridge for up to 4 days. Reheat slices in the oven for the best texture.

Freezing

The baked pie can be frozen for up to 3 months. Wrap tightly in cling film and foil before freezing. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 54g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 12g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Peach Pie Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

slices

Prep time

35

minutes

Cooking time

55

minutes

Total time

120

minutes

Calories

420

kcal

1

hour 

30

minutes

Classic homemade peach pie with a flaky buttery crust and juicy cinnamon peach filling. Perfect for summer desserts, family gatherings, and special occasions.

Ingredients

• 2 ½ cups plain flour

• 1 tsp salt

• 1 tbsp caster sugar

• 225g cold unsalted butter, cubed

• 6–8 tbsp ice water

• 6 cups fresh peaches, peeled and sliced

• ¾ cup light brown sugar

• ¼ cup caster sugar

• ¼ cup cornflour

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 egg, beaten

• 1 tbsp demerara sugar

Directions

• Preheat oven to 200°C (180°C fan). Place a baking tray inside the oven while preheating.
• Mix flour, salt and sugar in a bowl. Rub in cold butter until the mixture resembles breadcrumbs.
• Add ice water gradually until the dough comes together. Divide into two discs and chill for 30 minutes.
• Combine sliced peaches, sugars, cornflour, cinnamon, nutmeg, lemon juice and vanilla in a large bowl.
• Roll out one pastry disc and line a 9-inch pie dish. Spoon in the peach filling evenly.
• Roll out the second pastry disc and place over the filling. Seal edges and cut steam vents.
• Brush the top with beaten egg and sprinkle with demerara sugar.
• Bake for 50–55 minutes until the crust is golden and the filling is bubbling.
• Cool for at least 1 hour before slicing so the filling can set properly.

Notes

• Use ripe but firm peaches for the best texture.
• If the crust browns too quickly, cover the edges loosely with foil.
• The pie tastes even better after resting for several hours.