Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Peach Pie A summer classic, homemade peach pie is simpler to make than you think. Prep Time: 30 mins Cook Time: 1 hr 20 mins Total Time: 2 hrs 10 mins Servings: 8 Yield: 1 9-inch pie Jump to recipe There’s no better time to make our peach pie than mid-to-late summer when stone fruit is at its peak. This easy version features a simple, juicy filling and a buttery pâte brisée crust, which is our go-to dough for all types of pies. A touch of lemon juice balances out the filling’s sweetness while a bit of ground ginger adds welcome depth. Cornstarch is our thickener of choice for this recipe as it binds the juices beautifully without making the filling cloudy, but you can use tapioca starch or all-purpose flour instead if you prefer. Whatever you do, don’t forget some fresh whipped cream or vanilla ice cream for serving alongside this perfect, warm-weather dessert. 5 Peach Desserts That Prove It’s the Best Fruit of Summer Credit: Kelsey Hansen 3 Key Tips for a Perfect Peach Pie Taste your peaches: The sweetness of peaches can vary significantly based on seasonality, ripeness level, and variety. To avoid a too-sweet filling, it's best to taste the fruit before adding the sugar. If your peaches are super sweet and juicy—which is often the case in summer when they're at their peak—use just one-half cup of sugar. If not, increase the sugar as needed, up to three-quarters of a cup. Use a glass pie dish: A glass pie dish is our preferred vessel for baking this pie as it allows you to peek at the bottom to gauge the doneness of the crust. Pull yours out of the oven when it's deep golden brown in color—an underbaked pie will still look pale underneath, while an overdone one will be a dark, chocolatey brown. Chill before baking: Once you've crimped your crust and cut a few slits, it's crucial to chill the pie until the top is completely firm. This will help solidify the fat in the dough, which will help the crust bake up extra flaky and ensure the pie holds its shape as it bakes. You can chill your pie in either the refrigerator or freezer; it'll take about 20 minutes to firm up. The general ratio for thickening a fruit pie filling is one tablespoon of cornstarch for every two cups of fruit. This recipe calls for eight cups of sliced peaches, but if you have slightly less than that, adjust the amount of thickener accordingly. Prepping Peaches for This Recipe There's no need to peel the peaches for this homemade pie—in fact, we like the color and texture that the thin skins contribute to the filling. When you're ready to prep them, follow these simple steps: Halve and pit: Cut along the seam of each peach from top to bottom, then twist to separate the two halves; remove each pit and set aside.Slice: Place each half, cut side down, on your cutting board and slice it into half-inch-thick pieces. Any thicker and the fruit may not cook through in the time it takes the crust to bake, and any thinner and you may risk the pieces turning to mush. Directions Credit: Kelsey Hansen Make filling: Stir together peaches, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl to combine. Credit: Kelsey Hansen Roll out pastry and fit bottom crust: On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Credit: Kelsey Hansen Add filling; roll out top crust: Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Credit: Kelsey Hansen Add top crust; trim and fold under: Drape crust over filling. Use kitchen shears to trim overhang to about one-half inch from edge of pie dish. Fold dough under itself to create a thick, sturdy edge. Credit: Kelsey Hansen Crimp crust and cut vents; refrigerate: With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes. Credit: Kelsey Hansen Preheat oven; brush top crust and sprinkle with sanding sugar: Preheat oven to 400°F with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Credit: Kelsey Hansen Bake; reduce heat and continue to bake: Place in oven and bake 10 minutes; reduce heat to 375°. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if crust is browning too quickly. Credit: Kelsey Hansen Credit: Kelsey Hansen Cool pie before serving: Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. How to Store Peach Pie If keeping pie overnight before serving, tent loosely with foil and store at room temperature; do not refrigerate as this will make the crust soggy. Leftover peach pie can be stored at room temperature, covered with foil, for up to 2 days or refrigerated for up to 4 days. For longer storage, wrap pie very tightly in plastic, then cover with a layer of foil and freeze for up to 3 months. What to Serve With Peach Pie Like most other fruit pies, peach pie is especially delicious when served with something cool and creamy like freshly whipped cream. (Adding sour cream to the heavy cream before whipping will make it wonderfully tangy, which would be an excellent foil for the sweet and juicy filling.) And let's not forget about ice cream: You can't go wrong with classic vanilla here, which you can even make without an ice cream maker by following our no-churn recipe or shaking it in a bag. 5 More Summer Fruit Pie Recipes Blueberry Pie Martha's Sour Cherry Pie Strawberry Icebox Pie Lemon-Basil Custard Pie With Red Berries Sweet Cherry Pie Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.