Table of Contents
  1. If you've been looking for a perfect peach pie, this is it.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Try these other summer fruit recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. The Perfect Peach Pie Recipe

There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!

If you’ve been looking for a perfect peach pie, this is it.

Pie is not an everyday dessert. Oftentimes, we choose pie when out to eat at a restaurant or on a special occasion. But why? It’s because pie seems complicated and time-consuming to make. What if I told you pie is not hard to make but simply takes a few steps? After making pie a few times, the recipe becomes easier and almost carefree.

This perfect peach pie will deliver the best flavor each and every time. The crust may take practice but is worth all the effort. The filling is simple with fresh peaches, sugar, minute tapioca to thicken, and some spices. Instead of trying to create a new flavor, this recipe brings the best flavor that’s right within the peaches.

Make this, and you’ll be satisfied with the best-tasting peach pie out there!

Peach pie with slice taken out sitting on white countertop with bowl filled with peaches in background.

Everything you’ll need to make this recipe.

The ingredients in this peach pie are minimal (only six besides the pie crust), which is exactly how it should be! Here are some of the important ingredients:

  • Pie crust is the only time-consuming part of this recipe, but don’t be afraid to make a homemade crust. A pie crust is never perfect the first time you make it, but the flavor is always amazing. You can purchase pie crust if needed, but homemade will always taste better.
  • Peaches are best when they’re in the season. At their peak, the sugar content will be high, and the flavor will be unmatched. Allow the peaches to ripen for a few days on the countertop to ensure they’re ripe and easy to peel.
  • Cinnamon and nutmeg are traditional spices in a peach pie. The spices are not meant to overpower the peaches but simply enhance the flavor.
  • Orange juice is slightly different from traditional lemon juice that’s typically added to a pie recipe. When it comes to peaches, orange juice complements the flavor and brings out even more peach flavor than lemon.
White countertop filled with all ingredients needed to make a peach pie including peaches, pie crust, oranges, cinnamon, nutmeg, and more.
You can use whatever pie crust you like the best, whether it’s one you make or one you buy.

Here’s how to make this recipe.

Making this peach pie is pretty simple, especially if you already have two pie crusts ready to go. Personally, I love to keep pie crusts in my freezer so I can pull them out when inspiration hits, as it did with this peach pie. Here’s how to make this recipe:

  1. Peel the peaches and cut them into slices. Using a knife, remove the outer skin of the peach and slice each fruit in half. Remove the pit, and cut it into approximately ten to twelve slices.

If your peach skins do not come off easily, here’s a quick method to peel peaches.

Score an X on the top of a peach and place it in boiling water. Let the peach sit in the water for approximately 30 seconds, then remove it. Using a knife, the skin should pull off the peach easily.

  1. Mix together the pie filling. To the same bowl as the peach slices, add the sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Mix all of the ingredients together. This will activate the minute tapioca when it comes in contact with the juice from the peaches. Once mixed, set aside.
  2. Fill the pie crust with pie filling. Make two pie crusts, one for the pie shell and one for the lattice topping. Once the crust is in the shell, pour the pie filling into the dish. Ensure that all of the juice from the pie filling is also added along with the fruit, as this will help to thicken the pie while baking. Once filled, set the pie aside to get the lattice topping ready.
  1. Cut strips and lattice on top of the pie. The pie crust strips should be cut to approximately one inch thick but can be adjusted for personal preference. A thinner lattice strip width will make the lattice topping more complex and time-consuming to complete. Once the strips are cut, lattice them on top of the pie. Trim off any excess pieces of lattice that come over the edge of the pie crust.

Here’s how to create a lattice on top of a pie.

Begin with one of the longest pieces and place it slightly off center on top of the filled pie shell. Take the next longest lattice strip and place it perpendicular to the first strip, also slightly off center. For the third strip, choose the third-longest piece, and lay it parallel to the first strip. For the fourth strip, flip back the first piece and lay it parallel to the second strip. Once placed, flip the first piece back. Continue this pattern until all of the pie is covered in a lattice.

  1. Crimp the edges of the pie and brush with an egg wash. Join the pie crust with the lattice topping by rolling under the edge. Using the knuckle of one hand and thumb and index finger of the other hand, crimp the edges. Brush with an egg wash and sprinkle on turbinado sugar. To catch any drips, place the pie on a parchment-lined baking sheet or a pie pan.
  1. Bake the pie in the preheated oven. Begin by baking the pie at 425°F. After 20 minutes, turn the oven down to 375°F and finish baking. When done, the pie should be bubbling throughout, including the center. Let the pie cool completely before slicing and serving.

These pro tips will make this recipe a success.

  • Peaches oxidize, meaning that they turn brown if exposed too long to air. If peeling and slicing far before making the pie, keep the peaches in a bowl of water with some salt or lemon juice. This will prevent too much browning of the fruit.
  • When placing the pie dough in a pie shell, make sure to allow the dough to fall into the corners. Do not push or stretch the dough to fit, as that’s when the dough will retract and become deformed once baked.
  • If at any point the pie crust seems sticky or too warm, simply place it back in the refrigerator to firm up. Once chilled slightly, remove it and continue assembling the pie. Or, if your fingers are sticking, dip your hand in flour. This will ensure your fingers do not cling to the dough.
  • Once the pie has been baked, let it come down to room temperature before cutting it. If the pie is still warm, the contents may not have been set up properly, leading the pie to ooze and seep if cut too early.
White countertop with side profile of slice of peach pie showing the interior contents with words labeled as to the components.

Frequently asked questions about this recipe.

Can canned peaches be used for this recipe?

Yes, canned peaches are an option, especially if this is being made when it’s no longer peach season. But when peaches are in season, I recommend using fresh peaches as they’ll have the best peach flavor. If you need it, make sure to try my canned peach recipe. If using canned, make sure you drain the liquid before measuring the peaches.

Can cornstarch or flour be used in place of minute tapioca?

Yes, either of those will work in place of minute tapioca. Use the same amount of cornstarch as minute tapioca. I like to use minute tapioca because it keeps the filling clear of color (except for the peaches), and it provides the correct viscous texture.

Can lemon juice be used instead of orange juice?

Sure, you can swap out the orange juice for lemon juice. Simply use the same amount.

Does a lattice topping have to be made for this pie?

No. If you do not want to make a lattice top, you can roll out the second crust and place it on the peach filling without cutting it into strips. Simply cut some vent holes to allow the steam to escape. If you do not want a second crust, use your favorite streusel topping.

Do the egg wash and turbinado sugar have to be added?

No, these are completely optional, but they do add a beautiful finish to the crust once baked. The turbinado sugar has a slight crunch and a little bit of extra sweetness, which is definitely noticeable when the pie is consumed.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

The Perfect Peach Pie

5 from 9 votes
There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Servings 8 servings

Ingredients

  • 2 recipes pie crust
  • 5 cups peeled and sliced peaches (about 6-7 peaches)
  • ½ cup sugar (if using less-ripe peaches, add ¾ cup)
  • 2 ½ tbsp minute tapioca
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp orange juice

Instructions
 

  • Preheat the oven to 425°F.
  • In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
    5 cups peeled and sliced peaches (about 6-7 peaches), ½ cup sugar (if using less-ripe peaches, add ¾ cup), 2 ½ tbsp minute tapioca, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, 2 tbsp orange juice
  • Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
    2 recipes pie crust
  • Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving ½-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
  • Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
  • Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
  • Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.

Notes

  • Peaches oxidize, meaning that they turn brown if exposed too long to air. If peeling and slicing far before making the pie, keep the peaches in a bowl of water with some salt or lemon juice. This will prevent too much browning of the fruit.
  • When placing the pie dough in a pie shell, make sure to allow the dough to fall into the corners. Do not push or stretch the dough to fit, as that’s when the dough will retract and become deformed once baked.
  • If at any point the pie crust seems sticky or too warm, simply place it back in the refrigerator to firm up. Once chilled slightly, remove it and continue assembling the pie. Or, if your fingers are sticking, dip your hand in flour. This will ensure your fingers do not cling to the dough.
  • Once the pie has been baked, let it come down to room temperature before cutting it. If the pie is still warm, the contents may not have been set up properly, leading the pie to ooze and seep if cut too early.

Nutrition

Serving: 1serving | Calories: 544kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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9 Comments

  1. 5 stars
    Another great recipe!! Wyse, what do you call the pan you placed under your pie plate to catch the drippings? I would love to order one.

  2. 5 stars
    Kaleb,
    Watching your videos reminds me of when I was young working with my gram in the gardens and kitchen of their dairy farm in Vermont. So much of what I do today harkens back to those days. I treasure the memories of working together with Gram. Thanks for helping to keep those memories alive.
    George

  3. 5 stars
    I started making peach pies as a newlywed over 50 years ago. After using your recipe with scrumptious results, I’m tossing out my old recipe card!

  4. 5 stars
    Love peach pie. First one I’ve done from scratch in 30 yrs. Thanks for the recipe. The crust was easy to assemble and my first time making a lattice top!

  5. 5 stars
    The Perfect Peach Pie
    Kaleb, thank you for this recipe. I have now made 4 peach pies using your recipe. I used Red Haven peaches from Southern Illinois. It is by far my favorite peach pie recipe. It is so easy and so delicious. The spices and orange juice blend perfectly. I had never used Minute Tapioca. I have made many peach pies, but this is my favorite.

  6. 5 stars
    I used your crust and peach pie recipe and this was by far one of the best fruit pies I’ve ever made! I’ll never use another pie crust recipe again. It was so flaky and delicious but also easy to handle when doing lattice work. Almost every time I’ve made fruit pies they call for cornstarch as a thickener and I always have runny pies. Minute tapioca is the secret…no runny mess! The spices complemented the peaches so well. My husband raved about this pie! Thank you so much, I absolutely love watching you on YouTube!

  7. 5 stars
    Amazing!
    I received a gift box of Colorado Palisade peaches and decided to use some to make this recipe. When it came time to add the peaches to the pie shell, I had a lot of liquid in the bottom of my bowl. I took Kaleb’s advice and added all of the liquid, and the liquid gelled perfectly just like he said it would. The pie looked beautiful with the lattice crust (my first), and my husband and I thought it was absolutely delicious! Another amazing recipe from WyseGuide!

  8. 5 stars
    I jmade 6 peach pies following your recipe and they are delicious, thank you for sharing your recipes and tutorials with us! Love you 😘