on Jul 01, 2016, Updated Jul 22, 2023 36 Comments Juicy ripe peaches are a summer favorite in my house! I stalk the farmer’s market in the summer until the fresh peaches appear. Once I gather my fresh peaches to take home, it’s exciting to begin making so many delicious peach recipes, from peach cobbler, peach ice cream, peach BBQ sauce, to even freezing peaches to enjoy throughout the year. But I am always eager to make this Classic Peach Pie recipe that’s been in my family for generations! This is such a simple, yet scrumptious pie recipe and makes the best peach pie I’ve ever tasted!
The Best Peach Pie Recipe
I get my peach stalking habit from my grandmother. As soon as our small town grocery store or fruit stand got fresh peaches every summer, she would buy baskets of them and go home to bake this peach pie for dessert. Maybe that is why fresh peach pie has always been a signal to me that summer was in full swing!
What Makes this the Best Peach Pie?
Two things make this the best peach pie in my family: the peaches and the pie crust. We’ve already talked about the peaches. Now, let’s discuss the pie crust. Since this pie recipe is a double crust with a lattice top, you get plenty of flaky, delicious crust in every bite. Therefore, you want to make sure that you use my Perfect Pie Crust for this pie. It makes all the difference!
How To Make Peach Pie
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. I love to make ahead pie crust dough and freeze to use later! To freeze. Prepare pie crust dough and press into a freezer-safe pie plate. Wrap tightly with freezer-safe wrap and then top the pie plate with foil or place into a large zip top freezer bag and store in the freezer for up to 6 months. To bake. Remove from the freezer, allow the pie dough to rest while preparing the pie, fill the with pie filling and bake! To make this pie, you’ll need these ingredients:
Pie Crust – You’ll need two pie crusts for this peach pie. I prefer to use my homemade pie crust recipe for a flaky, delicious pie crust. Peaches – This pie is scrumptious in the summer made with fresh juicy peaches, but you can use frozen peaches (thawed and drained well) or canned peaches (drained well). Enjoy this pie year-round! Sugar – You will mix some of this with your sliced peaches and some to sprinkle on top of the crust at the end over the melted butter. All Purpose Flour – It combines with the peaches and sugar to make a thick syrup when you simmer a bit before assembling your pie. Melted Butter – Helps to make such a golden brown, delicious pie crust when brushed atop your beautiful assembled lattice pie crust.
Step-by-Step Instructions
Final Steps Before BakingBrush the lattice top with melted butter and sprinkle the top of the pie with 2 tablespoons of sugar. This makes the lattice crust brown beautifully and has a nice crunch to the crust. I definitely recommend that you not skip that step! Bake the PiePlace the pie into the preheated oven and bake until the crust has browned about 30 minutes. Remove the pie from the oven and allow it to rest for about 5 minutes before serving. Enjoy!
Storage Tips
To make ahead. Peach pie can be made ahead and stored in the refrigerator for up to seven days. Cool the baked peach pie at room temperature for 30 minutes. Wrap well or cover with a pie plate cover and store. To freeze. It is best to freeze unbaked peach pie rather than after baking. Allow the pie filling to cool completely, then pour into the frozen pie crust dough on the bottom of the pie plate. Then top the pie with a lattice topping. Cover the pie with freezer-safe wrap, then top with foil and freeze for up to 4 months. If you freeze the pie after baking, it is best to allow it to thaw at room temperature for about three hours and then place in a 450º F oven for about 20 minutes to allow it to crisp. Here’s my classic Peach Pie recipe. I sure hope you love it as much as we do! Enjoy!Robyn xo
