Classic Peach Pie is the perfect summer dessert…juicy peaches, warm spices, and a buttery, flaky pie crust that’s baked until golden and bubbly. Add some vanilla ice cream and it might be the best thing you’ve ever tasted.
The very best homemade peach pie
Cake has always been one of my favorite desserts. Apple, blueberry, pumpkin… I honestly love them all. But if I had to choose one to eat for the rest of my life, the peach would come out on top. Homemade peach pie is something special, especially when peaches are in season!
Made with fresh, juicy peaches, just the right combination of warm spices and the best flaky pie crust – my Homemade Peach Pie is absolute pie perfection. Not too sweet and full of flavor, this is a recipe you’ll want to return to again and again.
Ingredients you will need to make peach pie:
- peaches
- Sugar
- Flour
- lemon juice
- Cinammon
- nutmeg
- vanilla extract
- pie crust
How to make homemade peach pie:
- Prepare your cake base. This is my very favorite pie crust recipe. You can also use store-bought cake batter.
- Peel and cut your peaches. Blanch your peaches in boiling water for 1 minute, then immediately place them in a bowl of ice water. The skins slip off immediately. Remove the seeds and cut into slices.
- Mix the pie filling. Place your sliced peaches in a large bowl. Add sugar, flour, lemon juice, vanilla extract and spices. Mix to combine.
- Assemble the cake. Pour the pie filling into your pie plate lined with the bottom crust. Add the top crust. You can make a grid base or a full base with indentations to let off steam.
- Bake your cake. I like to start baking at 425 degrees. This will help give the bottom a well-done crust and the top a nice golden color. After 20 minutes, lower the temperature to 375 degrees and bake for another 40-50 minutes, until golden and bubbly.
- Let cool down. Let your cake sit at room temperature for an hour or two to allow the filling to set before serving.
tips and suggestions
Fresh or frozen? We prefer using fresh peaches for this cake, but that’s a very short window of opportunity and this cake is too delicious to be enjoyed just one month out of the year. Frozen peaches make a great substitute when peaches aren’t in season.
Try a delicious crumble topping. Try skipping the top crust and adding a streusel topping instead! In a medium bowl, combine 2/3 cup brown sugar, 3/4 cup flour, and 3/4 cup oatmeal. Mix everything together, then cut in 1 stick of cold butter until the mixture resembles coarse crumbs. Before baking, sprinkle the peach pie filling on top as directed in the recipe.
Save the remaining cake. Store leftover peach pie, loosely covered, at room temperature for up to 2 days. For longer storage, wrap in foil and refrigerate for up to a week.
More delicious cake recipes:
Classic peach pie recipe
Classic Peach Pie is the perfect dessert for warm summer evenings. Made with juicy peaches, warm spices like cinnamon and nutmeg, and baked in a puff pastry crust until the filling bubbles and the crust is golden brown.
Servings: 8th portions
Calories: 256kcal
- 8th Middle peaches* 3 pounds total or 6-7 cups sliced
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 Cup Sugar
- 1/3 Cup Flour
- 1 teaspoon Cinammon
- 1/4 teaspoon nutmeg
- 1 Recipe buttery homemade pie crust
topping
- 1 large egg
- 1 tablespoon cold water
- of course sugar Optional
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Preheat your oven to 425℉. Prepare a double cake base with our homemade butter cake base recipe. Follow the steps until you put the dough slices in the fridge. Leave them in the fridge for at least an hour.
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To easily remove the skin from your peaches, blanch them by placing them in a saucepan of boiling water for about a minute. Remove immediately and place in a bowl of ice water. The skins should slide off immediately. Slice the peaches and place in a medium mixing bowl. Add lemon juice and vanilla extract and mix gently.
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In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Pour over the peaches and stir gently.
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Remove the pie dough from the refrigerator and roll out one of the chilled discs of dough into a circle about 30 cm in diameter. Carefully transfer the batter to a 9-inch pie plate and gently press down until smooth all around the bottom of the pie plate. Pour your peach filling into the mold and spread evenly.
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Now you can start with the upper grid crust. Take the other chilled disc of dough out of the fridge and roll it out into a circle about 12 inches in diameter (the same as the bottom crust). Using a pizza cutter (this is the best way to get even strips), cut out 10 even strips of dough, about 1 inch (2.5 cm) wide. You can make an even grid out of it, or you can cut four of the strips in half again to get a more interesting grid. Carefully thread the strips of dough over and under each other onto the filling to create a lattice. Fold the excess pastry around the edges of the tart, then roll out the edges with your fingers or press them around the rim of the tart tin with a fork.
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In a small bowl, whisk together the egg and cold water. Brush the top of the cake base with the egg mixture using a pastry brush. Sprinkle with coarse sugar for a special touch.
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Place the cake in your preheated oven and bake at 425℉ for 20 minutes. I like to place a foil-covered baking sheet under the cake to catch any drips. After 20 minutes, reduce oven temperature to 375℉ and bake 40-50 minutes longer. You can place a cake protector or aluminum foil over the edges of the cake to prevent it from browning too much. The cake is done when the filling is bubbling all over and the crust is a nice golden brown. Remove the cake from the oven and place on a cooling rack.
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The peach pie needs to cool at room temperature for 2-3 hours to allow the filling to thicken. If you cut the cake while it is still warm, it will be too moist and will run all over the plate. Once cool, slice and serve with vanilla ice cream. Enjoy!
*Fresh peaches are best, but if peaches are not in season, you can use frozen ones.
Calories: 256kcal | Carbohydrates: 44G | Protein: 4G | Fat: 8thG | Saturated Fatty Acids: 2G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | trans fats: 0.003G | Cholesterol: 23mg | Sodium: 131mg | Potassium: 226mg | Fiber: 3G | Sugar: 25G | Vitamin A: 524IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 2mg
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Natalie Monson
I’m a registered nutritionist, mother of four, avid food lover and strong advocate of healthy habits. Here you will find many delicious fruit and vegetable recipes, tips on how to get your kids to eat better and become intuitive eaters, and many resources for feeding your family.
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