A juicy peach pie with a golden lattice crust, just like Grandma made it, only better.
Table of Contents
Table of Contents
The Santa Rosa Peach Summer
Growing up in Santa Rosa, peach seasons felt somehow like nature’s version of fireworks, bright, bold, and bursting with flavor. I remember every summer when my dad came home with baskets of ripe peaches, their juice would ran down your arm with a single bite. We’d spend the entire afternoons in our tiny kitchen, flour dust floating in the air like confetti.
My mother felt that a fine pie was more than dessert, it was party. That initial lattice crust I shook over with shaking hands? Burnt. But the filling? Divine. I learned there: baking is not perfection, it’s learning to roll up sweet and sticky-fingered. This peach pie is my toast to those summers, served up in flaky crust and cinnamon-scented memory.
The Secret to a Perfect Peach Pie Crust
The soul of any fruit pie starts with the crust—and trust me, your peach pie deserves a flaky, golden crown. Using a double crust is essential for sealing in all that sweet peach nectar while giving the pie a sturdy structure.
Let your pie dough warm slightly on the counter before rolling—cold dough cracks, but room-temp dough stretches just enough to work with ease. Roll the bottom crust into a 13-inch circle, press it gently into a 9-inch deep dish pie plate, and leave the edges overhanging.
The lattice topping is optional, but worth the few extra minutes. Weave 1-inch strips over the glossy peach filling and tuck the edges like a blanket. Don’t forget the egg wash and coarse sugar sprinkle—they’re the secret to that eye-catching bakery finish.
🔥 Pro Tip: Preheat a sheet tray in the oven before baking. This ensures a crisp bottom crust, preventing soggy disasters. Learn more crust-saving tricks over at our Tiramisu Cheesecake Recipe—where texture makes the difference.
Juicy Peach Filling That Won’t Turn Runny
The true star? Ripe peaches. About 3 pounds (8–9 peaches) do the trick. How to Tell If Peaches Are Ripe: Look for fruit that’s fragrant and gives slightly near the stem, this means they’re sweet and ready to use. Peel or don’t, skin adds a rustic texture and blush color.
Peach Prep: Slice peaches into ½-inch wedges and toss them in a bowl with:
- ⅔ cup sugar (adjust if peaches are ultra-sweet)
- 6 tablespoons cornstarch (your thickener!)
- 1 tablespoon lemon juice (brightness!)
- 2 teaspoons vanilla and 1 teaspoon cinnamon
Let the mixture sit for 10 minutes while you prep the crust. This resting time helps dissolve the cornstarch and release the peach juices—important for even thickening.
Once you fill your pie, dot the top with 2 tablespoons cubed butter. This adds richness that melts into every layer. Then comes the lattice, the crimp, the egg wash, and the sparkle.
🍑 Related: Want a hands-off dessert with similar vibes? Try our No-Bake Lemon Blueberry Dessert.
Baking, Cooling & Slicing: Patience is Pie Power
Bake at 425°F for 20 minutes, then reduce to 375°F and bake another 40–50 minutes. Cover the edges with foil if they start browning too quickly.
You’ll know it’s done when:
- The crust is deep golden.
- The filling bubbles in the center.
- Your kitchen smells like sunshine.
Here’s the hard part: wait. Cool the pie on a rack for 4–5 hours. This ensures the filling sets properly and slices hold their shape.
🍴 Hosting a gathering? Pair this pie with our Carrot Cake Cookies or Biscoff Cake for a full dessert spread.
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Classic Peach Pie Recipe with a Buttery Crust
- Total Time: 5 hours 20 minutes
- Yield: 8 slices 1x
Description
This homemade peach pie features a buttery double crust and juicy cinnamon-spiced filling—perfect for summer gatherings.
Ingredients
- 1 double pie crust
- 3 pounds peaches 1.4kg (8–9 peaches)
- ⅔ cup granulated sugar (133g)
- 6 tablespoons cornstarch (42g)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter cubed
- 1 egg
- Coarse sugar for sprinkling
Instructions
-
Preheat & Prep:
Preheat the oven to 425°F (218°C). Let both disks of pie dough sit at room temperature while you prepare the filling. -
Peel & Slice the Peaches:
Score the bottoms of each peach with a shallow “X” and peel off the skin. Halve them, remove the pits, and slice into ½-inch thick wedges. -
Make the Filling:
In a large mixing bowl, gently toss the sliced peaches with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside while you roll out the dough. -
Prepare the Bottom Crust:
Roll one disk of dough into a 13-inch circle, about ⅛ inch thick. Transfer it to a 9-inch deep-dish pie plate, pressing it into the edges. Leave any excess dough hanging over the sides. -
Prepare the Lattice Top:
Roll out the second disk of dough into an 11-inch circle. Cut into 1-inch wide strips — you’ll need 8 to 10 for a lattice pattern. -
Assemble the Pie:
Spoon the peach filling into the prepared crust and spread it into an even layer. Dot the filling with small cubes of butter.
Arrange the dough strips in a lattice pattern over the filling. Trim excess dough, leaving about a 1-inch overhang all around. Fold the overhang under itself to create a clean edge and press gently to seal. Crimp the edge with your fingers or a fork if desired. -
Brush & Sprinkle:
In a small bowl, beat one egg with a tablespoon of water. Brush the top crust and edges with the egg wash, then sprinkle with coarse sugar for a golden crunch. -
Bake the Pie:
Cover the edge of the crust loosely with aluminum foil. Bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the top is golden brown and the filling is bubbling — especially in the center. If the crust browns too quickly, tent the entire pie with foil. -
Cool Before Serving:
Let the pie cool on a wire rack for 4 to 5 hours before slicing to allow the filling to fully set.
Notes
- Peeling Is Optional:
You don’t have to peel the peaches — the skins soften as they bake and add a subtle pink hue to the filling. However, they do change the texture slightly, so if you prefer a smoother filling, go ahead and peel them. - Don’t Skip the Salt:
Just a pinch of salt can balance out the sweetness or tartness, depending on how ripe your peaches are. You can also use salted butter instead of unsalted to add depth to the flavor. - Add Warm Spices:
A dash of nutmeg, cardamom, or ground ginger can elevate the filling with cozy, aromatic notes that pair beautifully with peaches. - Use the Juices:
When pouring the filling into the crust, include all the juices from the bowl — the cornstarch in the mixture needs that liquid to properly thicken the pie while it bakes. - No Lattice? No Problem:
Prefer a simpler top? Place the second crust whole over the filling, trim and crimp the edges, and cut 5–6 vents in the center to allow steam to escape. Or, use cookie cutters to create decorative dough cut-outs and place them on top. - Prevent a Soggy Bottom:
Place a sheet pan in the oven while it preheats, then bake the pie directly on that hot tray. This helps crisp up the bottom crust — especially useful if you’re using a ceramic pie dish that doesn’t conduct heat quickly. - Lattice Browning Too Fast?
If the top starts to over-brown, loosely tent the entire pie with foil to prevent burning while the center finishes baking.
- Prep Time: 20 minutes
- Cool Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 401 kcal
- Sugar: 34g
- Sodium: 205mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 28mg
FAQ: Peach Pie Questions, Answeres
What makes a good peach pie?
Fresh, ripe peaches and a buttery homemade crust are everything. Use cornstarch to thicken and don’t skip the resting time—it helps prevent a runny filling.
What’s the difference between a peach cobbler and a peach pie?
Cobbler has a biscuit-style or batter topping and no bottom crust. Peach pie features a flaky double crust and structured slices—ideal for serving à la mode.
How do you keep the bottom crust from getting soggy?
Bake your pie directly on a preheated baking sheet to help set the crust quickly. Let the peach filling rest for 10–15 minutes before assembling—this allows excess juices to release and prevents a watery pie.
What’s the best thickener for peach pie?
Cornstarch. It dissolves cleanly, activates at lower heat, and doesn’t cloud the filling. Use 6 tablespoons per 3 pounds of peaches for perfect consistency.
