Best Peach Pie Recipe (Easy Homemade One Crust Peach Pie)

Why This Is the Best Peach Pie Recipe You Will Make This Summer

There is something about a warm slice of homemade peach pie that feels like summer itself. The filling turns soft and jammy, the edges bubble up golden and sticky, and the whole kitchen smells like cinnamon and ripe fruit. This easy peach pie recipe uses simple pantry staples and fresh, juicy peaches to create a dessert that tastes like it came from a county fair blue ribbon table, but it is genuinely simple enough for a weeknight bake.

If you have been searching for how to make peach pie that actually holds its shape when sliced, you are in the right place. This homemade peach pie recipe is built around a few small but important details, like macerating the peaches first and using just enough cornstarch, that make all the difference between a soupy pie and a perfectly set one.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy ceramic pie dish helps the crust bake evenly without scorching, and a good pastry brush makes that golden egg washed crust so much easier to achieve.

Choosing and Prepping Your Peaches

The peaches are the star of this one crust peach pie recipe, so it is worth taking a moment to pick good ones. Look for peaches that give slightly when pressed and smell sweet and fragrant at the stem. Freestone peaches are easiest to slice since the pit lifts right out.

To peel them quickly, drop the peaches into boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip right off with your fingers or a paring knife.

Chef's Tip: Letting the sliced peaches sit with the sugar and cornstarch for 10 minutes before filling the crust draws out excess juice, which you can decide to drain a bit if your peaches are extra ripe. This one small step is the secret to an easy delicious peach pie that slices cleanly instead of running all over the plate.

Building the Perfect Peach Pie Filling

This peach pie topping is really more of a spiced peach filling than a topping, and it comes together with brown sugar for deep caramel notes, granulated sugar for brightness, and a touch of lemon juice to balance the sweetness. Cinnamon and nutmeg round it out without overpowering the fresh peach flavor.

Cornstarch is the key thickener here. It sets up clear and glossy once baked, unlike flour, which can leave the filling slightly cloudy or pasty. Three tablespoons is the sweet spot for six cups of peaches, giving you a filling that slices neatly but still feels juicy and luscious.

For the crust, you can go with a classic lattice top, a full double crust, or even leave it open faced with just a decorative crimped edge. Each style works beautifully with this filling, so choose whichever feels most fun for the occasion.

Ready to make it? Here is the full step-by-step recipe:

Best Peach Pie Recipe (Easy Homemade One Crust Peach Pie)

This easy peach pie recipe features juicy, spiced peaches baked into a buttery one crust pie with a golden lattice top. It is the ultimate homemade peach pie for summer gatherings.

Prep:30 mins

Cook:50 mins

Total:80 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 320Protein: 4g

Carbs: 47gFat: 14gSat. Fat: 8gFiber: 2gSugar: 26gSodium: 190mg

Ingredients

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• 1 pie dough, store-bought or homemade, for a one crust pie with lattice top reserve extra scraps
• 6 cups fresh peaches, peeled and sliced, about 6 to 7 medium peaches
• 3/4 cup granulated sugar, divided
• 1/4 cup light brown sugar, packed
• 3 tbsp cornstarch, for thickening the peach filling
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1/4 tsp salt, fine sea salt
• 2 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top crust, optional

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the lower third of the oven.

2

Roll out the pie dough and fit it into a 9-inch pie dish, leaving the overhang for crimping. Reserve any extra dough scraps for a lattice top if desired.

3

In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until evenly coated and let sit for 10 minutes.

4

Pour the peach filling into the prepared crust and dot the top with the small pieces of butter.

5

If using a lattice or top crust, arrange it over the filling and crimp the edges to seal. If leaving it open faced, simply crimp the bottom edge decoratively.

6

Brush the top crust and edges with the beaten egg and sprinkle with coarse sugar.

7

Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400 degrees F.

8

Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling.

9

If the edges brown too quickly, cover them loosely with foil or a pie shield.

10

Remove the pie from the oven and cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Equipment

• 9-inch pie dish
• Rolling pin
• Large mixing bowl
• Pastry brush
• Baking sheet
• Wire cooling rack

Notes

For the cleanest slices, let the pie cool completely, even overnight, before cutting. Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in a 300 degree F oven for about 10 minutes to re-crisp the crust.

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Tips for Baking Success

A few small habits will take your peach pie from good to great:

• Always bake the pie on a rimmed baking sheet to catch any bubbling juices and protect your oven floor.
• Start at a higher temperature to set the crust, then lower the heat so the filling cooks through gently without burning the edges.
• Use a pie shield or foil strips if the crust edges start browning too fast.
• Let the pie rest for several hours before slicing. I know this is the hardest part, but it allows the filling to fully set.

Chef's Tip: If your kitchen runs warm, chill the assembled, unbaked pie in the freezer for 15 minutes before it goes into the oven. A cold crust holds its shape and bakes up flakier every time.

Serving and Storing Your Peach Pie

This pie is wonderful slightly warm with a scoop of vanilla ice cream melting over the top, or served cool the next day with a dollop of lightly sweetened whipped cream. It pairs especially well with a cup of coffee for breakfast, not that anyone is judging.

Store leftovers loosely covered with foil or plastic wrap at room temperature for up to two days, or in the refrigerator for up to five days if your kitchen is particularly warm or humid. To bring back that fresh baked crispness, reheat individual slices in a 300 degree F oven for about ten minutes rather than using the microwave.

This easy peach pie recipe also freezes beautifully once fully baked and cooled. Wrap it tightly and freeze for up to three months, then thaw overnight in the refrigerator before warming it through in the oven.

However you slice it, this homemade peach pie recipe delivers everything you want from a classic peach pie: tender spiced fruit, a flaky golden crust, and that unmistakable taste of summer in every single bite.