Peach Pie

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Peach Pie – Learn how to make a peach pie from start to finish! From the beautiful lattice pie crust to the peach pie filling with cinnamon, nutmeg, and vanilla, this is one perfect peach pie!

Peach pie with lattice crust top

A Peach Pie Professional

I don’t bake pies, I bake cookies. Ok, I’ve baked a few pies in my lifetime, but I am really not skilled in the pie area. Baking a perfect pie crust is on my bucket list, so IΒ invited my friend, Annalise, over. She is the pie professional. She knows pies, and she agreed to show me how to make a perfect pie crust and bake up a beautiful pie. Lucky me!

I chose to make a peach pie because of our never-ending supply of peaches. It just felt like the right thing to do. So we spent the day baking a peach pie. We had a few timeouts to take care of our babies, but luckily our boys were on their best behavior so we could play in the kitchen and perfect my peach pie. Caleb and John were the perfect pie assistants:)

Peach pie slice with peach pie filling on plate

How to Make Peach Pie

Annalise taught me how to make a perfect pie, from start to finish. It really isn’t hard at all. The secret ingredient in this pie crust is buttermilk. It makes the pie super flaky and delicious. You also need to make sure your butter is super cold and don’t over work the pie crust. You want to see little chunks of butter and you want the pie crust to be flaky! Over working the dough will result in a big mess.

Slowly add water if the pie dough is too dry, a little goes a long way so add little by little.

Chill the dough for at least an hour before rolling it out. You can make the pie dough days in advance or keep it in the freezer.

This pie crust recipe makes enough for two pies or one pie that has two crusts, like this one.

The pie crust recipe is below, but if you want detailed step-by-step instructions on how to make a perfect pie crust, visit Annalise’s blog for a great pie tutorial.

The most important part of this pie, besides the perfect pie crust, the PEACHES! Use ripe, fresh peaches for best results. I love making this pie in the summertime when peaches are at their peak!

For the peach pie filling, I added cinnamon, a hint of nutmeg, and a splash of vanilla extract. The flavors complimented the peaches nicely.

We did a lattice topping on the pie, but you could cover the top with pie dough to make a double crusted pie. Both ways are delicious! And if you aren’t a skilled pie maker, that is ok, the rustic look is in! I promise it will still taste good.

How to make peach pie from the crust to the peach pie filling

Peach Pie Wo-Man!

I was very pleased when I pulled my peach pie out of the oven. Look at that gorgeous lattice top! Amazing! I didn’t want to cut into my peach pie because it was so pretty…but when Josh came home, I knew my masterpiece wouldn’t stand a chance. He wanted a piece of peach pie for dessert! And I’m not going to lie, I was also anxious to have a taste of the finished peach pie filling.

My peach pie was perfect and so good with a scoop of vanilla ice cream or a dollop of whipped cream. Now, it is your turn-go bake a peach pie! Happy pie baking!

If you like this Peach Pie recipe, you might also like:

Peach Pie

You can't beat a slice of homemade peach pie. Go all out and add a scoop of vanilla ice cream-dessert perfection!
3.5 from 2 votes
Prep Time
1 hour 30 minutes
Cook Time
45 minutes
Total Time
2 hours 15 minutes

Ingredients

For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cut into cubes
  • 1/2 cup buttermilk cold
  • 1-2 tablespoons water cold
  • 1 large egg beaten, for the egg wash
  • Turbinado sugar for sprinkling on top of pie

For the peach filling:

  • 8 cups sliced peaches skin removed
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3-4 tablespoons cornstarch depending on how juicy your peaches are
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.
  3. While the dough is chilling, make the peach pie filling. In a large bowl, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Gently stir until mixed well.
  4. When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to pie dish. Fill pie with peach filling. Repeat with the second disk of dough. Cut dough and make a lattice over the filling. You can also leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife, but I went with a lattice top for my peach pie.
  5. Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with turbinado sugar.
  6. Bake in a 400 degrees F oven for 45 minutes or until the pie is bubbling and the crust is golden brown. Let the pie cool completely on a wire cooling rack before cutting.
  7. Note-you can use this same pie crust to make apple pie, berry pie, strawberry rhubarb pie, etc. Use your favorite filling!

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Love peach pie, but I just bought tons of concord grapes….
    Ever have a concord grape pie? Mmmmmmmmmmm!
    Never added buttermilk to a pie crust. Sounds great.
    Thanks for the recipe!

  2. I am NOT a baker (savory foods are my forte!) but I made an apple pie a year or 2 ago for the first time and also did the lattice top. Pie is actually pretty hard to mess up, and when it looks as pretty as yours does, it definitely looks like something to be proud of πŸ™‚

  3. What is it about pies that intimidate us?? I’ve never made one, either, but I am drooling over these pictures! Love the plates with the lace-like edges, too πŸ™‚

  4. I just realized that I didn’t bake pies for a very long time. I’m so lazy with the crust, I have a recipe that works, but there is something with it that doesn’t move me to work with it. But when the pie is in the oven I thanks myself to be strong and bake it. Of course never made it with peaches, but just looking at your pictures makes me run to marked and buy some.

  5. Yes, the egg wash and sugar dusting is key to a beautiful pie crust! Super tasty, too. I haven’t made a peach pie this summer, but it looks like it’s about time! We still have hot weather in San Diego, so I can hold off on Fall foods for a little bit longer

  6. Made this pie, and it was delicious. I substituted heavy cream for buttermilk because that’s what I had in my fridge. Each day as the pie sat, it got tastier and tastier. Already making my second one for guests this weekend.

  7. This was the first pir I baked. Though I was skeptical of baking it at such high temperature for such a long time…Maria’s recipe didn’t give up on me. The pie came out really well. I had made it in the morning, for an evening party. It still tasted very nice. Thanks Maria!! πŸ™‚

  8. I have tried several different pie crust recipes looking for that “perfect” crust. I loved this recipe for two reasons: 1) the buttermilk, and 2) the technique for incorporating the butter. I visited Annalise’s sight for the tutorial and it was very helpful. I also used a lattice top for my peach pie, and it turned out gorgeous! In appearance, this pie was my best. When I cut into it, I was a bit disappointed. It was more runny than I was hoping. I used only 3 tbsp on cornstarch because I didn’t think my peaches were very juicy. Also, the bottom crust was doughy in the middle. Any suggestions for preventing this problem? I love pie. I love making it, especially now that 8 found a great recipe for a beautiful flaky crust. We’re approaching apple season here in Illinois, and I want to make apple pies, but I don’t want a doughy, soggy bottom crust. Thanks for your help!

  9. I love pies!! I’m pie crust impaired and avoid pies whenever possible :/ I’m impatient by nature…not at all proud of this I might add! So in my true form I tried this crust…but chose to not refrigerate the crust before rolling out and filling as instructed. I simply mixed all of the crust ingredients together. I don’t condone this behavior of mine, but….well my impatience surprises me at times…and produced a spectacular pie just the same! Delicious and just peachy on this 4th of July!

  10. Hello. I know this recipe was posted several years ago but I had a question. I am assuming you used a 10 inch pie plate and if the peaches are not as sweet as I like which sometimes happens in Indiana, could I use more sugar and if I did would you add more cornstarch also. Thank you.


  11. So, I made this pie yesterday and it was so good and turned out so gorgeous I posted it on Instagram and my boyfriend mother called and begged me to make another so I just made a second one and it turned out amazing again ! Highly recommend this recipe. eru


  12. All though the pie was good; I thought the nutmeg and cinnamon made it to much like a apple pie. I think the spices over powered the peach . Β Β 

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