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–+ servings
photo of a slice of double-crusted peach pie with a flaky pie crust and homemade peach pie filling on a floral plate with a fork

Peach Pie

Sweet, juicy fresh peaches with a touch of warm spice, tucked into a buttery flaky crust. This is the classic homemade peach pie recipe you'll come back to every summer.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 1 9" Pie

Ingredients
  

  • 1 batch Flaky Pie Dough or 2 frozen puff pastry sheets
  • 2½ lbs Peaches, sliced (1135g)
  • 6 tbsp Granulated Sugar (75g)
  • ¼ cup Brown Sugar (16g)
  • 2 tbsp Cornstarch (42g)
  • 3 tbsp All-Purpose Flour (25g)
  • 1 tbsp Lemon Juice (15mL)
  • ½ tsp Ground Cinnamon
  • ¹⁄₁₆ tsp Ground Cloves
  • ¼ tsp Salt
  • 2 tbsp Heavy Whipping Cream (30mL)
  • ¼ cup Demerara Sugar (50g) or turbinado sugar

Instructions
 

Making the Peach Pie

  • Make one batch of all-butter pie dough.
  • Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
  • Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
  • In a large mixing bowl, make the homemade peach pie filling. Combine the sliced peaches, sugars, lemon juice, spices, flour, cornstarch, and salt.
  • Remove your pie tin lined with pie dough from the refrigerator. Add the peach pie filling, pressing it down firmly to eliminate any air pockets.
  • For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
  • Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
  • Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.

Baking the Peach Pie

  • Preheat the oven to 350°F (175°C).
  • Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
  • Remove from the oven and let the pie cool slightly before slicing and serving.
Keyword classic peach pie, fresh peach pie, fruit pie, homemade peach pie, peach pie, peach pie filling, peach pie recipe
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