This recipe for Fresh Peach Pie will make your mouth water! Using simple ingredients, this recipe is super easy to put together. Honestly, the hardest part is waiting for the pie to cool before digging in! I usually don't as you may be able to tell from my photos below.
I love using fresh fruit from my garden or the local produce stand to make summertime pies. This recipe for Fresh Peach Pie is one of my favorite recipes during peach season, right up there with my Peach Muffin recipe. Most years, we have more fresh peaches than we know what to do with!
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Ingredients needed to make this pie
I love to save time and use pre-made pie dough for the crust. This recipe uses a double crust. The homemade peach pie filling uses just fresh peaches, lemon juice, sugar, cornstarch, and nutmeg. The egg is used to brush over the top pie crust.
How to make this pie
- Preheat the oven.
- Set the refrigerated pie dough out on the counter so it can start to come to room temperature for easier handling. Or, mix the dough if you are using homemade pie dough. You can find my recipe for Buttery Pie Crust here. Double the recipe for a double crust pie.
Prepare the peaches
- Wash, peel, and slice peaches. If the peaches are really ripe, they should peel really easily. If they don't, bring a large pot of water to a boil. Cut a small x on the bottom of each peach and blanch the peaches for one minute. Immediately place in an ice bath. They should now peel easily.
- Once the peaches are sliced, place them in a colander and drain completely. Sometimes you get some really juicy peaches and all the excess liquid could keep the pie from setting up properly.
Prepare the homemade peach pie filling
- In a small bowl, whisk together the sugar, cornstarch, and nutmeg.
- Place the bottom crust into a 9-inch pie plate.
- In a large bowl, mix the peaches and lemon juice. Add the sugar and cornstarch mixture and stir to combine completely.
Make the pie
- Pour the peaches into the prepared pie plate.
- Place the top crust over the peaches. Crimp the edges of the two pieces of pie dough together. Cut several steam vents into the top pie crust.
- In a small bowl beat an egg. Using a pastry brush, brush some of the egg wash onto the top crust. Sprinkle with sugar.
Bake the pie
- Place the pie into the preheated oven and bake for 10 minutes. Reduce the oven temperature and continue to bake for 35 - 45 minutes or until golden brown.
- Remove pie from the oven. Try to cool completely before cutting.
If you would prefer a lattice top on your pie, see my recipe for Fresh Apricot Pie to see how I do it. A lattice crust does have a very nice presentation. And, if you also prefer a homemade pie crust, check out my recipe for Buttery Pie Crust. You will need to double my recipe since it only makes a single crust.
Other peach recipes you might like
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Recipe
Peach Pie
Ingredients
- 5 cups Peaches fresh, peeled and sliced
- 2 tablespoons Lemon Juice
- ¾ cup Granulated Sugar
- ⅓ cup Cornstarch
- ¼ teaspoon Nutmeg
- 1 package Unbaked Pie Shell
- 1 Egg
Instructions
- Preheat the oven to 450 degrees F.
Prepare the peaches
- Wash, peel, and slice peaches. If the peaches are really ripe, they should peel really easily.
- If they don't, bring a large pot of water to a boil. Cut a small X on the bottom of each peach and blanch the peaches for one minute. Immediately place in an ice bath. They should now peel easily.
- Place the sliced peaches in a colander and drain completely. Sometimes you get some really juicy peaches and all the excess liquid could keep the pie from setting up properly.
Prepare the pie crust
- Place the bottom crust into a 9-inch pie plate. Set aside along with the second crust for the pie top.
Prepare the homemade peach pie filling
- In a small bowl, whisk together the sugar, cornstarch, and nutmeg.
- In a large bowl, mix the peaches and lemon juice. Add the sugar and cornstarch mixture and stir to combine completely.
Make the pie
- Pour the peaches into the prepared pie plate.
- Place the top crust over the peaches. Crimp the edges of the two pieces of pie dough together. Cut several steam vents into the top pie crust.
- In a small bowl beat an egg. Using a pastry brush, brush some of the egg wash onto the top crust. Spring with sugar.
Bake the pie
- Place the pie into the preheated oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and continue to bake for 35 - 45 minutes or until golden brown.
- Cool the pie on a rack. For best results, cool completely before serving.
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