This homemade peach pie is a real treat! With juicy peaches and a flaky crust, it’s perfect for summer gatherings or a cozy night in.
Nothing beats the smell of peach pie baking in the oven. I always ask for seconds because it’s just that good. Serve it warm with ice cream for a delightful touch!
Key Ingredients & Substitutions
Ripe Peaches: Fresh peaches give the best flavor. You can swap them with canned peaches in a pinch—just be sure to drain them well to prevent a soggy pie.
Granulated Sugar & Brown Sugar: This combo balances sweetness and adds depth. If you’re aiming for less sugar, consider using honey or maple syrup instead.
Cornstarch: It thickens the filling. If you’re out, you can use flour, but it might not give quite the same glossy finish as cornstarch.
Leavening agents: Cinnamon and nutmeg add warmth. If you want a different spice profile, try allspice or a hint of ginger for a zing!
Pie Crust: Store-bought crust is super convenient, but making your own with butter and flour is worth the effort if you have the time. It adds a personal touch!
How Do You Get the Perfect Lattice Top?
Creating a lattice top for peach pie adds a rustic charm. Here’s how to nail it:
- Roll out the second crust and cut it into strips, about 1 inch wide.
- Start with half the strips laid parallel on the pie—snug but not overwhelming.
- Fold certain strips back to place the other strips perpendicular to them, weaving the strips over and under.
- Once done, trim the ends and crimp the edges to seal everything in.
Don’t fret if it looks imperfect; it’ll still taste amazing, and every pie has its unique character!
Easy Homemade Peach Pie
Ingredients You’ll Need:
For the Filling:
- 5 to 6 large ripe peaches, peeled, pitted, and sliced (about 6 cups)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
For the Crust:
- 1 package (14 oz) refrigerated pie crusts, or homemade pie crust for top and bottom
- 1 egg (for egg wash)
- 1 tablespoon granulated sugar, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 1 hour to bake. In total, you’ll spend about 1 hour and 20 minutes, plus an additional 2 hours for cooling time. The wait is worth it for that delicious, warm pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your pie gets a nice golden-brown crust.
2. Prepare the Peach Filling:
In a large bowl, gently toss the sliced peaches with granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract until the peaches are well coated. Let this mixture sit for about 10-15 minutes to allow the flavors to develop and the juices to release.
3. Prepare the Pie Crust:
Roll out one pie crust and fit it into a 9-inch pie plate. Don’t forget to trim any overhanging dough to keep it neat!
4. Add the Filling:
Pour the peach filling into the crust. You can dot the top with small pieces of butter to add extra richness to your pie.
5. Lattice Top or Full Cover:
Roll out the second pie crust and use it to create a lattice pattern over the filling by cutting it into strips. If you prefer, you can simply cover the pie with the whole crust and cut slits for steam vents.
6. Crimp and Seal:
Press and crimp the edges of the top and bottom crusts together to seal in the delicious filling. This helps prevent any leaks while baking!
7. Egg Wash:
In a small bowl, whisk the egg and then brush it evenly over the crust. This will give it a beautiful golden finish when baked.
8. Sprinkle Sugar:
Sprinkle the top crust with a tablespoon of granulated sugar to add a little sweetness and texture.
9. Bake:
Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes or until the crust is golden brown and the filling is bubbly.
10. Prevent Over-browning:
If you notice the edges of the crust browning too quickly, cover them loosely with aluminum foil to prevent burning.
11. Cooling Time:
Once baked, remove the pie from the oven and let it cool for at least 2 hours. This cooling time allows the filling to thicken properly.
12. Serve and Enjoy:
Slice up your pie and serve it warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Enjoy your easy homemade peach pie with its flaky crust and sweet, juicy peach filling! It’s sure to be a hit with family and friends!
FAQ for Easy Homemade Peach Pie
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them well to remove excess moisture. You might also want to reduce the sugar slightly since frozen peaches can be sweeter.
How Do I Know When the Pie is Done Baking?
The pie is finished when the crust is golden brown and the filling is bubbling through the vents. A good rule of thumb is to check for a thick, syrupy filling that is slightly jiggly but not too runny.
How Should I Store Leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie in advance! Assemble it up to a day ahead, cover, and refrigerate until ready to bake. Alternatively, you can bake it and refrigerate, then reheat before serving for a quick dessert.
