This old fashioned Fresh Peach Pie recipe is one of those staples that you will love to eat warm with a scoop of cream during the summer out on the porch. It has all of the deliciously flaky crust layers for the butter pie crust made with fresh peaches for the filling and of course, summer is the perfect season to enjoy this sweet homemade peach pie recipe.
If you love a good peach cobbler you are super to love our easy peach pie recipe. While some fresh fruit pies use an egg wash, this one does not. It has a sweet sugar glaze that is so good when brushed on the double crust pie.
So, when you need an easy dessert recipe for the peach lovers in your family, pull out this easy recipe made with fresh juicy peaches and even impress them with your homemade crust.
Ingredient Note
Pie Crust
- Flour: all-purpose flour or a gluten-free substitute will work for the pie dough
- Shortening: we use butter-flavored shortening for the best flavor of the crust
- Salt: kosher salt will work perfectly
- Water: make sure to use cold water to get those flaky layers for the bottom crust
Peach Filling
- Peaches: use ripe peaches sliced and with the skins removed
- Lemon juice: freshly squeezed lemon juice will provide the best flavor but not pertinent
- Flour: use all-purpose flour or 2 Tablespoons minute tapioca as a substitute
- Sugar: can sugar or granulated sugar from the pantry
- Seasonings: ground cinnamon and ground nutmeg provide a nice added spice to this sweet pie dish
- Butter: room temperature butter for the filling
Sugar Glaze
- Milk: whole milk is what we like to use for the sugar glaze
- Sugar: granulated sugar
How to make Fresh Peach Pie:
Pie Crust
- Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in cold water and mix until well blended.
- Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour so it is easier to work with.
- Take one ball from the fridge and roll into a circle on a lightly floured surface. Roll it thin because pie crust swells as it cooks. **Don’t be afraid to handle your dough. It’s an old wives tale that the more you touch your dough it will become tough. It’s actually the amount of flour you use when rolling it out that makes it tough.
- Place dough in a 9 inch pie pan or pie shell. Don’t trim the excess of yet, leave it hanging over the edge.
Filling
- In a bowl mix peaches and lemon juice. In a separate bowl combine flour (or tapioca), sugar, cinnamon and nutmeg.
- Add this mixture to the peaches.
- Pour fresh peach pie filling into crust. Dot fresh peach filling with small amounts of butter over the peaches.
Top Crust
- Roll out the other ball of dough. After it’s rolled out fold in half and cut some slits and designs so pie can breathe while cooking.
- Carefully place top crust over peaches mixture.
- Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top.
- Seal the around the edge and flute the edge with a finger.
Top Glaze
- With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk
- Bake at 425 degrees for about 40 to 45 minutes.
- Crust should be golden brown. You may want to cover the edges with foil (or a pie crust shield) halfway through cooking time to prevent excessive browning on the outer edges.
Storing This Fresh Peach Pie
Fridge: Store any leftover peach pie in an airtight container in the refrigerator for up to 5 days.
Freeze: Cover the pie with aluminum foil and place in a freezer-safe ziplock bag and store frozen for up to 3 months.
When you are making this peach pie, you will not need to blind-bake the flaky homemade pie crust before filling it with the peach filling. The baked peach pie recipe will cook for long enough to adequately cook the crust completely.
When you are done making up the peach mixture there will be no need to cook the peaches in a sauce pan. They can go directly into the center of the pie and the oven will do all the cookiing it the peaches need.
If you want to get fancy like a lattice design with the crust as opposed to just pinching the crust closed with your fingers give this crust design tutorial a look!
More pie recipes to enjoy:
Fresh Peach Pie
Ingredients
Pie Crust
- 2 cups flour
- 1 cup butter flavored shortening
- 1 teaspoon salt
- ½ cup cold water
Peach Filling
- 5 cups fresh peaches , sliced (remove skins)
- 1 teaspoon lemon juice
- ¼ cup flour, (or 2 Tablespoons minute tapioca)
- ¾ cup sugar
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 Tablespoons butter
Sugar Glaze
- 1 Tablespoon milk
- 1 Tablespoon sugar
Instructions
Pie Crust
- Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in cold water and mix until well blended.
- Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour so it is easier to work with.
- Take one ball from the fridge and roll into a circle on a lightly floured surface. Roll it thin because pie crust swells as it cooks.
- Place dough in a 9 inch pie pan. Don't trim the excess of yet, leave it hanging over the edge.
Filling
- In a bowl mix peaches and lemon juice. In a separate bowl combine flour (or tapioca), sugar, cinnamon and nutmeg.
- Add this mixture to the peaches.
- Pour into crust. Dot with small amounts of butter over the peaches.
Top Crust
- Roll out the other ball of dough. After it's rolled out fold in half and cut some slits and designs so pie can breathe while cooking.
- Carefully place top crust over peaches.
- Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top.
- Seal the around the edge and flute the edge with finger.
Top Glaze
- With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk
- Bake at 425 degrees for about 40 to 45 minutes.
- Crust should be golden brown. You may want to cover the edges with foil halfway through cooking time to prevent excessive browning on the outer edges.
Notes
Nutrition
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