This Fresh Peach Pie Recipe features a flaky homemade crust and a sweet, juicy filling that lets the natural peach flavor shine.
author’s note
The Peach Pie I Always Return To
Growing up with peach trees in the yard made peach season something to celebrate. We ate peaches straight from the tree, froze extras for smoothies, stirred them into oatmeal, and made many desserts. Over the years I tried many peach recipes, but this one keeps the peaches front and center: a simple filling that highlights fresh fruit and a crust that bakes up flaky and tender.
I adapted a favorite peach pie, testing and adjusting until the texture and balance were exactly right. The result is a pie with slices that hold together, a crisp, buttery crust, and plenty of juicy peaches in every bite.
Here’s What You Need:
| Ingredient | Helpful Tip |
|---|---|
| Fresh peaches | Choose ripe but firm peaches. For easier peeling, use the boil-and-chill method. |
| Cornstarch | Thickens the filling while baking; arrowroot works as an alternative. |
| Vanilla bean paste or extract | Adds depth of flavor; either is fine. |
| Lemon juice | Fresh lemon juice brightens the filling. |
| Vegetable shortening | Keep it very cold for a flaky crust. |
| Apple cider vinegar | Helps tenderize the crust without affecting flavor. |
Quick Tip
Do canned peaches work? Yes. Drain them well and reduce sugar and thickener as needed. Peaches canned in juice (not heavy syrup) are best.
How To Make This Fresh Peach Pie
- Crust: Combine dry ingredients, cut in cold shortening, mix in the chilled egg-water-vinegar mixture, divide, flatten into disks, and chill.
- Roll: Roll one disk and fit into a 9-inch pie pan. Roll the second disk and cut into strips for the top.
- Filling: Toss sliced peaches with lemon juice and vanilla. Mix sugar, cornstarch, and salt separately, then combine with the peaches.
- Assemble: Fill the crust with peaches, arrange a lattice top, crimp the edges, brush with egg wash, and sprinkle a little sugar.
- Bake: Bake starting at 425°F, then lower to 375°F until golden and bubbling; cool completely so the filling sets.
- Serve: Best with whipped cream or vanilla ice cream.
Reader’s Notes & Tips
Fresh Peach Pie Tips
- Pick ripe but firm peaches so the slices hold their shape during baking.
- Keep ingredients cold—especially the shortening and water—to ensure a flaky crust.
- Bake until the center bubbles to make sure the filling thickens fully.
- Shield the edges with foil if the crust browns too quickly.
- Cool completely before slicing so the filling sets cleanly.
Storage
Store leftover pie tightly covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and foil and freeze for up to 3 months.
More Delicious Fruit-Filled Desserts:
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Fruit Pizza Recipe
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Cinnamon Roll Apple Pie
Peach Pie
Equipment
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Pastry cutter or two table knives
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Sheet pan (15″ x 10″)
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Parchment paper
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9-inch pie pan
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Aluminum foil
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1-1/4 cups vegetable shortening cold
- 5 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg
- 4 pounds peaches pitted and sliced, about 12 cups
- 1/2 cup + 1 tablespoon granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 lemon (juice)
- 1 teaspoon vanilla bean paste or extract
- 1 large egg (for egg wash)
Instructions
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Keep everything cold. Chill the crust ingredients and keep the peaches and filling cold until baking.
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To make the crust: whisk together flour, sugar, and salt. Cut in cold shortening until the mixture resembles large peas. Whisk ice water, vinegar, and egg together; add to the flour mixture and stir until just combined. Divide into two disks, wrap, and chill for 2 hours or up to overnight.
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Preheat the oven to 425°F. Line a sheet pan with parchment paper.
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Roll one dough disk on a lightly floured surface to about 1/4-inch thick and fit it into a 9-inch pie pan. Roll out the second disk and cut into 2-1/2-inch strips; chill strips while you prepare the filling.
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Prepare the peaches: peel, pit, and slice into 1/2-inch thick pieces. Place peaches in a large bowl, add vanilla and 2 tablespoons lemon juice, and toss gently. In a separate bowl, combine the 1/2 cup sugar, cornstarch, and salt; add to the peaches and toss gently until coated.
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Spoon the filling into the prepared crust. Arrange the pastry strips in a lattice pattern, fold and crimp the edges, and brush the top with the beaten egg blended with 1 tablespoon water. Sprinkle the top with the remaining tablespoon of sugar. Chill the assembled pie for 20 minutes.
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Place a foil-lined sheet pan on the bottom oven rack to catch any drips. Bake the pie on the center rack at 425°F for 15 minutes, then reduce the oven to 375°F and bake 40–50 minutes more until the crust is golden and the filling is bubbling. If the crust browns too quickly, shield the edges with foil after 20 minutes. Cool completely on a wire rack—about 2–4 hours—until the filling is thick and set before slicing.
Recipe Notes
Peeling ripe peaches: Blanch for about 30 seconds, then cool in an ice bath and gently remove the skin with your fingers.
After peeling, halve peaches around the pit, twist halves apart, remove pits, and slice 1/2-inch thick.
Storage: Refrigerate wrapped pie for up to 4 days. For longer storage, freeze slices wrapped tightly for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.