It’s peach season, and I couldn’t resist sharing my all-time favorite homemade peach pie recipe with you (It’s my favorite of fruit pies!). This is the perfect way to enjoy the deliciousness of fresh peaches with handmade ice cream!
Enjoy a slice of warm peach pie with a scoop of homemade vanilla ice cream… It’s pure bliss! So, let’s dive into the best way to create this mouthwatering treat.
Peach Pie Recipe Ingredients
- 8 ripe peaches, peeled, pitted, and sliced into thick slices
- 2 tablespoons lemon juice
- 1/2 cup brown sugar
- 1/3 cup corn starch
- 1/4 teaspoon vanilla extract
- Optional: 1 tsp ground cinnamon
- Pinch of salt
- 2 disks of homemade pie crust (or 2 store-bought pie crusts if preferred)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Peach Pie Recipe Instructions
The Homemade Peach Pie Filling is super easy… Just make sure to stir ingredients gently till all peach slices are covered with the cornstarch and sugar.
- In a large mixing bowl, combine the sliced fresh peaches, lemon juice, brown sugar, corn starch, almond extract, vanilla extract, and a pinch of salt. Mix gently until the peaches are coated evenly. Let the mixture sit for about 20 minutes to allow the flavors to meld.
Preparing the Pie Crust
2. Roll out your homemade pie crust on a clean surface. Gently place the bottom pie crust into a 9-inch pie plate and trim any excess hanging over the edges.
Assembling the Pie
3. Spoon the fresh peach filling into the pie shell, spreading it evenly. Optional: Dot the filling with little chunks of butter for extra richness.
- If you’re feeling adventurous, you can create a lattice topping for your pie. Roll out the second piece of pie dough and cut it into strips. Create a lattice pattern over the top of the peaches.
5. Beat the egg with a tablespoon of milk to create an egg wash. Brush the top crust with the egg wash to achieve a beautiful golden brown finish during baking.
- Preheat the oven to 375°F (190°C). Place sheet of aluminum foil on the bottom of the oven to catch any drips.
Baking Process
7. Cover the edges of the pie with aluminum foil to prevent excessive browning. Bake for about 50 minutes, removing the foil during the last 15 minutes to let the crust turn golden brown.
- Once the pie is baked, remove it from the oven and let it cool on a wire rack. Allowing the pie to cool before cutting ensures that the filling sets properly.
Serving
9. Once the pie has cooled, slice it into wedges and serve. A slice of warm peach pie with a scoop of vanilla ice cream is the epitome of comfort food.
I hope you enjoy making and savoring this delicious peach pie as much as I do. Feel free to share the recipe, or your experience and suggestions in the comments.
The Best Peach Pie Recipe:
You can use this recipe with fresh peaches during peach season, or any time of year with canned peaches, well drained.
This recipe is super easy because you don’t have to prebake the bottom crust. You just roll out your crusts, stir together your filling, assemble, bake, cool and enjoy!
Lattice Crust
Let’s not forget the optional touch of the lattice crust that crowns this pie. It’s not just visually appealing; it’s the best way to allow the sweet aroma of fresh peaches to escape and fill your kitchen as it bakes to perfection. Plus egg wash gives this lattice topping a glistening, golden brown finish that’s irresistible.
This isn’t just another pie; it’s the best homemade peach pie recipe that pays homage to the beauty of fresh fruit and the comfort of homemade pies.
So whether you’re a dedicated peach lover or simply seeking an easy recipe to celebrate the season, this recipe is a true gem that turns out a perfect peach pie!
Do you have to peel the peaches before baking in a pie?
Peeling peaches before baking them in a pie is generally recommended, but it’s not an absolute requirement. Whether you peel the peaches or not depends on your personal preference and the texture you’re aiming for in your finished pie.
Choices
Here are a few factors to consider when deciding whether to peel peaches before baking them in a pie:
- Texture: The peach skin can become tough and chewy after baking. If you prefer a smoother texture in your pie filling, peeling the peaches is a good idea.
- Aesthetics: Peeled peaches can give your pie a more uniform appearance, especially if you’re creating a lattice or open-top pie where the filling is visible.
- Ease of Eating: For a more enjoyable eating experience, especially if you’re serving the pie to others, peeling the peaches can make the pie easier to slice and eat.
- Flavor: Most of the tang of a peach is found in the skin. If you choose to leave the skin on, you’ll retain more of these tang in your pie.
- Recipe Preference: Some recipes might specifically call for peeled peaches to ensure a certain texture or presentation. Check your recipe for guidance.
If you decide to peel the peaches, you can blanch them briefly in boiling water to make the skin easier to remove. Make a small “X” at the bottom of each peach, dip them in boiling water for about 30 seconds, and then transfer them to an ice bath to cool quickly. The skins should then peel off easily using a paring knife.
But, if you’re short on time or don’t mind the texture and appearance of the peach skin, you can certainly leave it on. Just make sure to wash the peaches thoroughly before slicing to remove any dirt.
How to Serve Peach Pie Recipe
Once you’ve allowed the pie to cool on the countertop, it’s time to dive in. Slide a slice onto a plate, and if you’re aiming for the ultimate experience, don’t forget to add a scoop of velvety vanilla ice cream on the side. The contrast of warm pie and cold ice cream is an experience like no other – the perfect medley of flavors.
How do you keep a peach pie from being runny?
- Choose Ripe, But Not Overripe, Peaches: Select peaches that are ripe and flavorful, but not overly juicy or mushy. Overripe peaches have a higher water content, which can lead to a runny filling. Look for peaches that are firm but yield slightly when gently pressed.
- Drain Excess Liquid: If your peaches release a lot of juice while macerating (sitting with sugar and lemon juice), drain the excess liquid before combining the peaches with the thickener. This helps reduce the overall moisture in the filling.
- Ventilation: Creating openings in the top crust, such as a lattice pattern, allows steam to escape while baking, helping to reduce excess moisture and prevent the filling from becoming too runny.
- Cooling and Setting: Allowing the pie to cool completely after baking before slicing it gives the filling time to set. Cutting into a pie that’s still too warm can cause the filling to be runny.
What Kind Of Peaches Are Best For Pie?
- Freestone Peaches: These peaches have flesh that easily separates from the pit, making them ideal for slicing and preparing the filling. Freestone peaches are typically easier to work with and result in neater slices.
- Yellow Flesh Peaches: Yellow-fleshed peaches are the classic choice for pies. They have a sweet and slightly tangy flavor that pairs well with sugars and spices commonly used in pie recipes.
- Firm Peaches: Choose peaches that are firm but slightly ripe. You don’t want peaches that are overly ripe or mushy, as they can release excess moisture into the pie filling.
- Local and In-Season Varieties: Whenever possible, choose peaches that are in-season and locally grown. Local peaches are likely to be fresher, more flavorful, and better suited for baking.
Regardless of the variety you choose, make sure to handle the peaches gently and avoid using overly ripe fruit, as it can lead to a runny pie filling.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Peach Pie Recipe with Lattice Top
Ingredients
- 8 ripe peaches peeled, pitted, and sliced into thick slices
- 2 tablespoons lemon juice
- 1/2 cup brown sugar
- 1/3 cup corn starch
- 1/4 teaspoon vanilla extract
- Optional: 1 tsp ground cinnamon
- Pinch of salt
- 2 disks of homemade pie crust or 2 store-bought pie crusts if preferred
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
Instructions
- Prepare 2 pie crusts (1 for top and 1 for bottom) or use store bought.
- Blanch peaches: Bring large pot of water to a boil. Lower peaches in (3-4 at a time) for 30-40 seconds. Transfer immediately to ice bath to stop cooking.
- Peel Peaches (skin should slip right off)
- Slice peaches
- Preheat oven to 375 degrees F. Place sheet of aluminum foil on the bottom of the oven to catch any drips.
- In a large mixing bowl, combine the sliced fresh peaches, lemon juice, brown sugar, corn starch, almond extract, vanilla extract, and a pinch of salt. Mix gently until the peaches are coated evenly. Let the mixture sit while you roll out crust.
- Roll out pie crust on a clean surface. Gently place the bottom pie crust into a 9-inch pie plate and trim any excess hanging over the edges.
- Spoon the fresh peach filling into the pie shell, spreading it evenly. Optional: Dot the filling with little chunks of butter for extra richness.
- Create a lattice topping for your pie. Roll out the second piece of pie dough and cut it into strips. Weave strips over pie to create a lattice pattern over the top of the peaches.
- Cover the edges of the pie with aluminum foil to prevent excessive browning. Bake for about 50 minutes, removing the foil during the last 15 minutes to let the crust turn golden brown.
- Cool on wire rack.
- Once the pie has cooled, slice it into wedges and serve. A slice of warm peach pie with a scoop of vanilla ice cream
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