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Easy Peach Pie Recipe

I perfected an Easy Peach Pie from scratch using simple ingredients that works with fresh, canned, or frozen peaches and can be made deep dish, with a crumb topping, or as mini pies.

A photo of Easy Peach Pie Recipe

I never thought a simple pie could trick me into smiling but this Easy Peach Pie did. From CakeWhiz it nails that Buttery Flaky Pie Crust, its almost unfair and the filling comes alive if you use peeled, sliced fresh peaches.

It has options, like deep dish or crumb topping or even tiny mini pies yet it stays honest and old fashioned. I kept finding tiny surprising textures and a brightness that made me second guess store bought pies.

If you like pie that feels classic but has a little attitude, this one will make you curious to try it tonight.

Ingredients

Ingredients photo for Easy Peach Pie Recipe

  • Fresh peaches add juicy sweetness fiber and vitamin C, can be tart or cloyingly sweet.
  • Butter makes crust flaky and rich, cold butter helps layers, adds fat and calories.
  • All purpose flour gives structure and carbs not much fiber, makes crust tender.
  • Granulated and brown sugars sweeten filling, add moisture, color and mostly simple carbs.
  • Cornstarch thickens peach juices without flavor, gives clear glossy smooth texture, mostly starch.
  • Lemon juice brightens flavor, adds subtle tartness and vitamin C to balance sweetness.
  • Rolled oats add chew whole grain fiber and nutty crunch, make topping hearty.

Ingredient Quantities

  • For the crust: 2 1/2 cups all-purpose flour
  • 1 tsp fine salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (2 sticks) unsalted butter, cold and cubed or 3/4 cup butter plus 1/4 cup vegetable shortening
  • 6 to 8 tbsp ice cold water
  • Filling: 5 to 6 cups peeled, sliced fresh peaches (about 6 medium) or 2 (15 oz) cans peaches drained or 4 cups frozen peaches, thawed and drained
  • 3/4 to 1 cup granulated sugar, adjust to peach sweetness
  • 2 tbsp packed light brown sugar (optional)
  • 1/4 cup cornstarch or 1/3 cup quick-cooking tapioca or 1/3 cup all-purpose flour (thickener)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, cold (optional)
  • 1 large egg (optional, for egg wash)
  • Optional crumb topping: 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats (optional)
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • Optional sprinkle: 1 to 2 tbsp coarse or turbinado sugar
  • Deep dish option: 7 to 8 cups peeled, sliced peaches and up to 1/2 cup cornstarch

How to Make this

1. Make the crust: in a large bowl whisk 2 1/2 cups all-purpose flour, 1 tsp fine salt and 1 tbsp granulated sugar if using. Cut in 1 cup (2 sticks) cold cubed unsalted butter (or 3/4 cup butter plus 1/4 cup vegetable shortening) with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea-sized pieces. Sprinkle 6 to 8 tbsp ice cold water a tablespoon at a time and mix just until dough holds when squeezed. Don’t overwork it. Divide into two disks for a top and bottom crust, wrap and chill at least 30 minutes.

2. Prep the peaches: peel and slice 5 to 6 cups fresh peaches (about 6 medium) or drain two 15 oz cans or thaw and drain 4 cups frozen peaches. Put peaches in a big bowl and toss with 3/4 to 1 cup granulated sugar (use less if peaches are very sweet) and 2 tbsp packed light brown sugar if you want deeper flavor.

3. Thicken and flavor filling: add 1/4 cup cornstarch or 1/3 cup quick-cooking tapioca or 1/3 cup all-purpose flour to the peaches to thicken. Stir in 1 tbsp fresh lemon juice, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, a pinch of ground nutmeg and 1/4 tsp salt. Let sit 10 to 15 minutes for the juices to macerate and the thickener to start working.

4. Preheat and assemble base: heat oven to 425 F and put a rimmed baking sheet on the middle rack to catch drips. Roll one dough disk to fit a 9-inch pie plate (for deep dish use a deeper 9 or 10-inch pan and roll larger). Ease dough into the pan, trim leaving about a 1/2 inch overhang.

5. Add filling: pour the peach mixture into the crust and dot with 2 tbsp cold unsalted butter cut into tiny pieces. If making a deep dish pie use 7 to 8 cups peaches and increase cornstarch up to 1/2 cup for extra thickening.

6. Top the pie: roll out second dough disk and place on top for a full crust, cut vents or make a lattice. For crumb topping option crumble together 3/4 cup all-purpose flour, 1/2 cup old-fashioned oats if using, 1/2 cup packed brown sugar, 1/4 cup granulated sugar and 1/2 tsp ground cinnamon, then cut in 1/2 cup (1 stick) cold cubed butter until crumbly and sprinkle over peaches. Sprinkle 1 to 2 tbsp coarse or turbinado sugar on top if you want extra crunch.

7. Finish edges and egg wash: trim and crimp edges, fold under and flute. If you want a shiny crust whisk 1 large egg with 1 tbsp water and brush lightly over crust (skip if using crumb topping). Chill the assembled pie 15 to 30 minutes to help prevent shrinkage.

8. Bake: place pie on the preheated baking sheet. Bake at 425 F for 15 minutes to set the crust then reduce oven to 375 F and bake 35 to 45 more minutes until filling is bubbly and crust is golden. For deep dish bake 50 to 60 minutes, for mini pies in a muffin tin bake about 20 to 30 minutes. Watch the edges; tent with foil if they brown too fast.

9. Cool and set: remove pie to a wire rack and let cool at least 2 hours so the filling thickens and cuts clean. If you used quick-cooking tapioca it firms up as it cools, so dont panic if it seems a little loose when hot.

10. Serve and store: serve warm or room temp with ice cream or whipped cream. Leftovers keep covered in the fridge for 3 to 4 days, or freeze slices for longer storage.

Equipment Needed

1. Large mixing bowl for the crust and for tossing the peaches, maybe two if you like
2. Pastry cutter or two forks (or a food processor if you want it faster)
3. Measuring cups and measuring spoons for flour, sugar and thickener
4. Rolling pin and a lightly floured surface or pastry mat
5. 9-inch pie plate (use a deeper 9 or 10 inch for deep dish)
6. Rimmed baking sheet to catch drips in the oven, dont skip this
7. Sharp knife, cutting board and a vegetable peeler for peeling and slicing peaches
8. Pastry brush for egg wash, plus a wire cooling rack and a spatula to lift slices

FAQ

Easy Peach Pie Recipe Substitutions and Variations

  • Butter in the crust: swap with cold lard or solid coconut oil, same volume (1 cup butter = 1 cup lard or coconut oil). Chill the dough extra, it’ll still be flaky but coconut oil gives a faint coconut taste, lard = very tender crust.
  • All-purpose flour for the crust: use pastry flour 1:1 for a lighter, flakier crust, or use a cup-for-cup 1:1 gluten free blend if you need GF — expect the dough to be a bit more fragile.
  • Granulated sugar in the filling: swap with coconut sugar 1:1 for a deeper caramel note, or use honey/maple syrup at about 2/3 cup for 3/4 cup sugar; if you use honey reduce other liquids slightly and lower oven temp a touch.
  • Egg for egg wash: brush with milk or cream for browning, or use 2 tablespoons aquafaba (chickpea liquid) for a vegan gloss, works great just brush gently before baking.

Pro Tips

1) Keep the butter rock cold and handle the dough fast. Work it until you still see pea sized chunks of butter, chill the disks well, and if you want extra insurance stick the rolled crust in the freezer 10 minutes before filling. That little cold-butter trick gives visible flaky layers and helps the crust not shrink.

2) If your peaches are really juicy, pre-thicken or lightly cook the filling. Stir the fruit with the thickener and let it sit 10 to 15 minutes, or simmer the fruit and thickener on the stove 2 to 4 minutes to evaporate excess liquid. Quick-cooking tapioca gives the clearest, less gloopy filling; cornstarch is glossy but can go pasty if overcooked.

3) Stop a soggy bottom by baking on a hot sheet and using small tricks. Put the pie on a preheated rimmed baking sheet so the bottom starts baking the second it goes in the oven, and if you’re worried about weeping brush the bottom crust with a thin egg white wash or a light layer of melted butter before adding filling. Also let the finished pie cool at least two hours so the filling sets — slicing too soon makes a mess.

4) Watch heat and color, not just time. Start hot to set the crust, then lower the oven and tent the edges with foil if they brown too fast. For extra flavor and texture dot tiny bits of cold butter over the fruit, and sprinkle turbinado sugar on the top crust before baking for a crunchy, bakery style finish.

Easy Peach Pie Recipe

Easy Peach Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected an Easy Peach Pie from scratch using simple ingredients that works with fresh, canned, or frozen peaches and can be made deep dish, with a crumb topping, or as mini pies.

Servings

8

servings

Calories

793

kcal

Equipment: 1. Large mixing bowl for the crust and for tossing the peaches, maybe two if you like
2. Pastry cutter or two forks (or a food processor if you want it faster)
3. Measuring cups and measuring spoons for flour, sugar and thickener
4. Rolling pin and a lightly floured surface or pastry mat
5. 9-inch pie plate (use a deeper 9 or 10 inch for deep dish)
6. Rimmed baking sheet to catch drips in the oven, dont skip this
7. Sharp knife, cutting board and a vegetable peeler for peeling and slicing peaches
8. Pastry brush for egg wash, plus a wire cooling rack and a spatula to lift slices

Ingredients

  • For the crust: 2 1/2 cups all-purpose flour

  • 1 tsp fine salt

  • 1 tbsp granulated sugar (optional)

  • 1 cup (2 sticks) unsalted butter, cold and cubed or 3/4 cup butter plus 1/4 cup vegetable shortening

  • 6 to 8 tbsp ice cold water

  • Filling: 5 to 6 cups peeled, sliced fresh peaches (about 6 medium) or 2 (15 oz) cans peaches drained or 4 cups frozen peaches, thawed and drained

  • 3/4 to 1 cup granulated sugar, adjust to peach sweetness

  • 2 tbsp packed light brown sugar (optional)

  • 1/4 cup cornstarch or 1/3 cup quick-cooking tapioca or 1/3 cup all-purpose flour (thickener)

  • 1 tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • 1/2 tsp ground cinnamon

  • Pinch ground nutmeg

  • 1/4 tsp salt

  • 2 tbsp unsalted butter, cold (optional)

  • 1 large egg (optional, for egg wash)

  • Optional crumb topping: 3/4 cup all-purpose flour

  • 1/2 cup old-fashioned rolled oats (optional)

  • 1/2 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 1/2 tsp ground cinnamon

  • 1/2 cup (1 stick) cold unsalted butter, cubed

  • Optional sprinkle: 1 to 2 tbsp coarse or turbinado sugar

  • Deep dish option: 7 to 8 cups peeled, sliced peaches and up to 1/2 cup cornstarch

Directions

  • Make the crust: in a large bowl whisk 2 1/2 cups all-purpose flour, 1 tsp fine salt and 1 tbsp granulated sugar if using. Cut in 1 cup (2 sticks) cold cubed unsalted butter (or 3/4 cup butter plus 1/4 cup vegetable shortening) with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea-sized pieces. Sprinkle 6 to 8 tbsp ice cold water a tablespoon at a time and mix just until dough holds when squeezed. Don’t overwork it. Divide into two disks for a top and bottom crust, wrap and chill at least 30 minutes.
  • Prep the peaches: peel and slice 5 to 6 cups fresh peaches (about 6 medium) or drain two 15 oz cans or thaw and drain 4 cups frozen peaches. Put peaches in a big bowl and toss with 3/4 to 1 cup granulated sugar (use less if peaches are very sweet) and 2 tbsp packed light brown sugar if you want deeper flavor.
  • Thicken and flavor filling: add 1/4 cup cornstarch or 1/3 cup quick-cooking tapioca or 1/3 cup all-purpose flour to the peaches to thicken. Stir in 1 tbsp fresh lemon juice, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, a pinch of ground nutmeg and 1/4 tsp salt. Let sit 10 to 15 minutes for the juices to macerate and the thickener to start working.
  • Preheat and assemble base: heat oven to 425 F and put a rimmed baking sheet on the middle rack to catch drips. Roll one dough disk to fit a 9-inch pie plate (for deep dish use a deeper 9 or 10-inch pan and roll larger). Ease dough into the pan, trim leaving about a 1/2 inch overhang.
  • Add filling: pour the peach mixture into the crust and dot with 2 tbsp cold unsalted butter cut into tiny pieces. If making a deep dish pie use 7 to 8 cups peaches and increase cornstarch up to 1/2 cup for extra thickening.
  • Top the pie: roll out second dough disk and place on top for a full crust, cut vents or make a lattice. For crumb topping option crumble together 3/4 cup all-purpose flour, 1/2 cup old-fashioned oats if using, 1/2 cup packed brown sugar, 1/4 cup granulated sugar and 1/2 tsp ground cinnamon, then cut in 1/2 cup (1 stick) cold cubed butter until crumbly and sprinkle over peaches. Sprinkle 1 to 2 tbsp coarse or turbinado sugar on top if you want extra crunch.
  • Finish edges and egg wash: trim and crimp edges, fold under and flute. If you want a shiny crust whisk 1 large egg with 1 tbsp water and brush lightly over crust (skip if using crumb topping). Chill the assembled pie 15 to 30 minutes to help prevent shrinkage.
  • Bake: place pie on the preheated baking sheet. Bake at 425 F for 15 minutes to set the crust then reduce oven to 375 F and bake 35 to 45 more minutes until filling is bubbly and crust is golden. For deep dish bake 50 to 60 minutes, for mini pies in a muffin tin bake about 20 to 30 minutes. Watch the edges; tent with foil if they brown too fast.
  • Cool and set: remove pie to a wire rack and let cool at least 2 hours so the filling thickens and cuts clean. If you used quick-cooking tapioca it firms up as it cools, so dont panic if it seems a little loose when hot.
  • Serve and store: serve warm or room temp with ice cream or whipped cream. Leftovers keep covered in the fridge for 3 to 4 days, or freeze slices for longer storage.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 272g
  • Total number of serves: 8
  • Calories: 793kcal
  • Fat: 38.6g
  • Saturated Fat: 23.7g
  • Trans Fat: 0.6g
  • Polyunsaturated: 3.1g
  • Monounsaturated: 11g
  • Cholesterol: 122mg
  • Sodium: 360mg
  • Potassium: 240mg
  • Carbohydrates: 104.2g
  • Fiber: 3.4g
  • Sugar: 57.6g
  • Protein: 7.3g
  • Vitamin A: 386IU
  • Vitamin C: 6.8mg
  • Calcium: 31mg
  • Iron: 1.2mg

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