Homemade Peach Pie Recipe with Fresh Peaches and Buttery Crust

Homemade peach pie

Homemade Peach Pie Recipe with Fresh Peaches and Buttery Crust


Making a homemade pie may seem daunting, but with the right recipe and a few tips and tricks, anyone can create a sweet and savory delight. In this post, we'll share with you our favorite recipe for homemade peach pie, complete with fresh peaches and a crisp, buttery crust.


- 6 large ripe peaches - 1 cup granulated sugar - 1/4 cup all-purpose flour - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 teaspoon lemon juice - 1/2 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1 package of pre-made pie crust (or you can make your own) - 1 tablespoon unsalted butter, cut into small pieces - 1 egg, beaten (for egg wash) - 1 tablespoon turbinado sugar (optional, for sprinkling on top)

Nutritional Benefits

Indulging in a homemade peach pie is not only a delightful culinary experience but also a way to enjoy the nutritional benefits of fresh peaches and a buttery crust. Peaches are packed with vitamins and minerals, including vitamin C, vitamin A, and potassium. They are also a great source of dietary fiber, aiding in digestion and promoting a healthy gut. The buttery crust, made with wholesome ingredients like flour, butter, and a pinch of salt, provides a delicate and flaky base for the juicy peach filling. Although this dessert may be considered a treat, it can still be enjoyed in moderation as part of a balanced diet. So, treat yourself to a slice of this delectable pie, savoring the natural sweetness and nourishing qualities of fresh peaches and a perfectly crafted crust.


1. Preheat your oven to 425°F (220°C). 2. Start by peeling and slicing the peaches. Remove the pits and cut the peaches into thin slices. Place the sliced peaches in a large mixing bowl. 3. In a separate small bowl, mix together the granulated sugar, flour, cinnamon, and nutmeg. Sprinkle this mixture over the peaches and gently toss to coat the slices evenly. 4. Add the lemon juice, vanilla extract, and almond extract to the peaches and gently stir until well combined. Let the peaches sit for about 15 minutes to allow the flavors to meld together. 5. While the peaches are resting, roll out one pie crust and line a 9-inch pie dish with it. Trim any excess crust hanging over the edge. 6. Pour the peach filling into the pie dish, spreading it evenly. 7. Dot the top of the filling with small pieces of butter. This will add a delicious richness to the pie. 8. Roll out the second pie crust and place it over the filling. You can create a lattice pattern or simply cover the pie entirely, making sure to cut a few slits in the top crust for steam to escape. 9. Brush the top crust with the beaten egg wash, ensuring it is evenly coated. Sprinkle the turbinado sugar on top for an extra touch of sweetness and crunch (optional). 10. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. 11. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. In order to achieve a desirable consistency, this technique enables the filling to solidify and avoid excessive fluidity. 12. Serve the peach pie warm or at room temperature, and enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and tricks for a buttery and flaky crust

- Perfect pie crust is crucial for a delicious peach pie - Use cold ingredients: cold butter and ice-cold water create a flaky texture - Handle the dough gently to prevent a tough crust - Chill the dough for at least 30 minutes to relax the gluten and prevent shrinkage - Roll out the dough evenly, starting from the center and rotating frequently - Blind bake the crust by lining with parchment paper, filling with weights, then baking until golden brown - Brush the crust with an egg wash for a beautiful golden color and shiny finish.

Time and temperature for the perfect golden-brown crust and tender peaches

To start, preheat your oven to 375°F (190°C). This temperature allows for gentle and even cooking, ensuring that the crust bakes to a beautiful golden color without becoming overly browned or burnt. When it comes to the duration, baking time can vary depending on your oven and the thickness of your pie crust. As a general guideline, bake your peach pie for about 45-55 minutes. However, keep a close eye on it and check for doneness by inserting a toothpick into the center of the pie. If it comes out clean and the crust is a lovely golden color, it's ready to be taken out of the oven. To prevent the crust from browning too quickly, you can cover the edges with foil or a pie crust shield. This will ensure that the edges remain tender and flaky, while the filling has enough time to cook and the peaches become tender and juicy.

Serving suggestions and creative variations

One classic option is to serve the pie warm, straight out of the oven, with a scoop of vanilla ice cream on top. The contrast between the warm, juicy peaches and the cold, creamy ice cream creates a heavenly combination of flavors and textures. For a lighter option, you can also serve the pie with a dollop of whipped cream or a drizzle of homemade caramel sauce. The sweetness of the caramel complements the natural sweetness of the peaches, while the whipped cream adds a light and airy touch. If you want to add a bit of crunch, you can serve the peach pie with a sprinkling of toasted almonds or a side of almond brittle. The nutty flavor pairs perfectly with the fruity goodness of the pie.


Within a society where commercial confections and immediate gratification reign supreme, dedicating oneself to crafting a homemade creation bestows upon an individual a sense of personal satisfaction and achievement. It serves as a means to reestablish a connection with customs, sentimentality, and the uncomplicated joys of existence. Thus, when a desire arises for both sweetness and savory flavors, it is advised to ponder upon the idea of preparing an authentic peach pie from scratch. Embrace the intricate process, indulge in the voyage, and bask in the ultimate gratification derived from fabricating a delectable masterpiece that will undoubtedly etch an enduring impression upon one's taste buds and the palates of those held dear.


Q: Should I peel the peaches? 
A: Yes, it is recommended to peel the peaches before using them in the pie. The skin can be tough and may affect the texture of the pie filling. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skin will easily peel off. 
Q: Can I use a pre-made pie crust? 
A: Absolutely! While a homemade buttery crust adds a special touch to the pie, you can certainly use a premade pie crust for convenience. Just make sure to follow the instructions on the package and adjust the baking time if needed. 
Q: How do I prevent a soggy bottom crust?
 A: To prevent a soggy bottom crust, you can blind bake the pie crust before adding the peach filling. Simply line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake it in the oven for about 10 minutes, then remove the weights and continue