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.

Peach Pie Recipe – Classic Homemade Dessert with Fresh Peaches

Description

This homemade peach pie features a buttery double crust and juicy cinnamon-spiced filling—perfect for summer gatherings.

Ingredients

Scale

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

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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