The Ultimate Fresh Peach Pie Recipe (How to Get It Perfect)

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This Fresh Peach Pie Recipe results from my journey to create the perfect dessert. It’s a special recipe made to showcase the amazing, juicy, sun-ripened peaches.

Certain flavors taste like sunshine. The flavors transport you to a warm, golden-hour evening, sitting on a porch swing with the gentle buzz of cicadas in the background.

For me, that flavor is, without a doubt, the taste of a perfect, homemade, fresh peach pie. It’s more than just a dessert; it’s a celebration of summer’s most glorious fruit, captured between two layers of the flakiest, most buttery crust imaginable.

I still remember the first time I tried to make a peach pie. I had a bag of peaches from the farmers’ market that smelled so amazingly sweet, I just had to buy them. I had this big idea of making a pie that looked perfect, just like one in a magazine.

But what happened? The filling was a little runny, and the crust was… well, not very good. But I didn’t want to give up. I kept trying new things and testing the recipe until I learned the little secrets that take a peach pie from “good” to “truly amazing.”

This recipe is the result of all that work. It’s a celebration of the juicy, sun-ripened peach. We are not using fillings from a can or peaches that don’t taste much. This is about using peaches at their very best and turning them into a dessert your family and friends will ask you for.

I’ll show you every step, from making a flaky crust that breaks perfectly with your fork to getting a thick, bubbly filling that is bursting with real peach flavor. So, roll up your sleeves, put on your favorite apron, and let’s bake the pie of your dreams.

Why This Is the Only Peach Pie Recipe You’ll Need

• Maximum Peach Flavor: We use a simple but crucial technique of macerating the peaches to draw out their natural juices. This concentrates the flavor and helps us create a thick, syrupy filling without it ever becoming watery.
• The Flakiest All-Butter Crust: This recipe uses an all-butter pie crust that is a dream to work with. It’s tender and flaky and has a rich, buttery flavor that perfectly complements the sweet peaches.
• No More Soggy Bottoms: We’ll cover the essential tips and tricks for ensuring that the bottom crust of your pie is just as crisp and golden as the top.
• Stunning Presentation: A lattice top isn’t just for looks (though it is beautiful!). It allows steam to escape, helping the filling to thicken properly. We’ll break down how to create a simple, elegant lattice that will make your pie look like it came from a professional bakery.
• Foolproof and Detailed: This guide details every step, from picking the right peaches to knowing exactly when your pie is perfectly baked. It is designed for bakers of all skill levels.

Ingredients for the Perfect Fresh Peach Pie

The quality of your ingredients will shine through, especially in a recipe as pure as this. Here’s what you’ll need:

For the All-Butter Pie Crust:

• 300 grams (2 1/2 cups) all-purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 226 grams (1 cup) very cold unsalted butter, cut into 1/2-inch cubes
• 120 to 180 ml (1/2 to 3/4 cup) ice water

For the Fresh Peach Filling:

• 1.4 kg (about 3 pounds) ripe peaches (about 6-8 medium peaches)
• 150 grams (3/4 cup) granulated sugar
• 50 grams (1/4 cup) packed light brown sugar
• 32 grams (1/4 cup) cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• A tiny pinch of ground ginger (optional)
• 1 tablespoon fresh lemon juice
• 28 grams (2 tablespoons) unsalted butter, cut into small pieces

For the Egg Wash:

• 1 large egg
• 1 tablespoon heavy cream or milk
• Coarse sugar (like turbinado), for sprinkling

How to Make Fresh Peach Pie: Step-by-Step

This recipe is a process of love, best broken down into three main parts: making the crust, preparing the filling, and assembly. Let’s begin.

Part 1: The Flaky All-Butter Pie Crust

It’s best to make the dough first so it has ample time to chill. A cold dough is the secret to a flaky crust.

1. Combine Dry Ingredients: In a large bowl, whisk together the 300g of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar.
2. Cut in the Butter: Scatter the 226g of cold, cubed butter over the flour mixture. Quickly cut the butter into the flour using a pastry blender or your fingertips. You’re looking for a coarse, sandy texture with some pea-sized and even almond-sized pieces of butter still visible. These larger butter pieces are what create the flaky layers. Work quickly to prevent the butter from melting.
3. Add Ice Water: Start by sprinkling 120ml (1/2 cup) of ice water over the mixture. Use a fork or a spatula to bring the dough together gently. Don’t overmix, or the dough will look shaggy. If it’s too dry, add more ice water, one tablespoon at a time, until it starts to hold together when you squeeze a piece in your hand.
4. Divide and Chill: Turn the shaggy dough onto a clean surface and gently gather it into a ball. Divide the dough and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for relaxing the gluten and firming the butter.

Part 2: The Luscious Fresh Peach Filling

While the dough is chilling, you can prepare your peaches. The best peaches for pie are ripe and fragrant but still firm to the touch.

1. Peel and slice the Peaches: The easiest way to peel peaches is to blanch them. Bring a large pot of water to a boil and prepare a large bowl of ice water. Score a small “X” on the bottom of each peach. Carefully place the peaches in the boiling water for 30-60 seconds. Using a slotted spoon, immediately transfer them to the ice water bath. The skins should slip off easily with your fingers or a paring knife. Once peeled, slice the peaches into 1/2-inch thick slices and place them in a large bowl.
2. Macerate the Peaches: In a separate, smaller bowl, whisk together the 150g granulated sugar, 50g brown sugar, 32g cornstarch, 1/4 tsp cinnamon, 1/8 tsp nutmeg, and the pinch of ginger. Pour this mixture over the sliced peaches. Add the 1 tablespoon of lemon juice and gently combine everything thoroughly.
3. Let Them Rest: Cover the bowl and let the peaches sit at room temperature for about 1 hour. During this time, the sugar will draw out a significant amount of juice from the peaches—exactly what we want!
4. Create the Syrup: After an hour, strain the peaches through a colander set over a medium saucepan, catching all of that glorious juice. Let the peaches continue to drain while you cook the syrup. Bring the juice to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes, until the syrup has thickened enough to coat the back of a spoon.
5. Combine: Remove the thickened syrup from the heat and pour it back over the drained peaches. Gently toss to coat. This pre-cooking step ensures your filling is thick, syrupy, and not runny. Set the filling aside to cool while you roll out the crust.

Part 3: Assembling Your Masterpiece

This is where it all comes together. Preheat your oven to 200°C (400°F) and place a baking sheet on the lower rack to catch any potential drips.

1. Roll the Bottom Crust: On a lightly floured surface, take one disk of chilled dough and roll it out into a 12-inch circle. To prevent sticking, rotate the dough a quarter turn after every few rolls. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang.
2. Fill the Pie: Pour the cooled peach filling into the pie shell and spread it evenly. Dot the top of the filling with the 28g of small butter pieces.
3. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Using a pastry wheel or a knife, cut the dough into ten 1-inch-wide strips. Lay five strips vertically over the pie, spacing them about an inch apart. Fold back the 1st, 3rd, and 5th strips. Lay one of the remaining strips horizontally across the pie. Unfold the vertical strips over the horizontal ones. Now, fold back the 2nd and 4th vertical strips. Lay another horizontal strip across. Unfold the vertical strips. Repeat this weaving pattern until the lattice is complete.
4. Crimp and Finish: Trim the lattice strips to match the overhang of the bottom crust. Fold the edge of the bottom crust over the lattice strips and crimp the edges decoratively using your fingers or a fork.
5. Wash and Chill: Whisk the egg and heavy cream together in a small bowl. Lightly brush this egg wash over the lattice crust (avoiding the very edges). Sprinkle generously with coarse sugar. Place the entire pie in the freezer for 15 minutes to firm up before baking. This helps the crust hold its shape.

Baking to Golden Perfection

1. Bake: Place the chilled pie on the preheated baking sheet. Bake at 200°C (400°F) for 20 minutes.
2. Reduce Heat: Reduce the oven temperature to 190°C (375°F). Continue to bake for another 35-45 minutes until the crust is a deep golden brown and the filling is thick and bubbly. If the crust edges are browning too quickly, you can cover them with aluminum foil.
3. Cool Completely: This is the most challenging but most important step! Transfer the pie to a wire rack and let it cool completely. This will take at least 4 hours. The filling needs this time to set up correctly. If you cut into it while it’s still warm, you’ll have a runny, soupy mess, no matter how perfectly you cooked the syrup. Patience is key!

Pro Tips for Success

• Use ripe but firm peaches. Freestone varieties (where the pit comes out easily) are best. If your peaches are too soft, the filling will be mushy.
• Keep everything cold. For a flaky crust, your butter, water, and dough must stay as cold as possible. If your kitchen is warm, don’t hesitate to pop the dough back in the fridge for a few minutes while working.
• Don’t overwork the dough. Overmixing develops gluten, which leads to a tough, leathery crust instead of a tender, flaky one.
• Let it cool! I cannot stress this enough. A full 4-6 hours of cooling at room temperature for a sliceable pie is non-negotiable.

Frequently Asked Questions

Q1: Can I use frozen peaches? Yes. Thaw the frozen peaches completely and drain them very well. Pat them dry before proceeding with the recipe. You may need slightly less sugar as they can sometimes be sweeter.

Q2: Can I use a thickener other than cornstarch? Yes, you can use an equal amount of tapioca starch. All-purpose flour can also be used, but you will need to use about double the amount (1/2 cup), which may result in a slightly cloudier filling.

Q3: How do I store fresh peach pie? The pie can be stored, lightly covered, at room temperature for up to 2 days. After that, it can be transferred to the refrigerator for up to 2 more days.

Q4: Can I make this pie ahead of time? Yes. You can prepare the pie dough up to 3 days in advance and store it in the refrigerator. You can also assemble the entire pie (before the egg wash) and freeze it for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the total bake time.

I truly hope you enjoy making and, more importantly, eating this fresh peach pie. It’s a slice of pure joy and a recipe destined to become a family tradition.