BEST Homemade Peach Pie Recipe
A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!
Ingredients Needed
- 1 recipe All Butter Pie Crust
- 5 cups fresh or thawed frozen peaches (about 2 pounds)
- ⅔ cup (134g) granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 4 tablespoons (32g) cornstarch
For topping:
- 1 recipe All Butter Pie Crust
- 1 recipe Crumble Topping
Recipe Notes
- The pie will be a bit runny when it comes out of the oven but will thicken as it cools.
- Don’t skip the baking at a higher temperature – this helps the bottom crust bake through.
- Store the pie in the refrigerator for up to 3 days or freeze the pie for up to 2 months.
A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!
Keep Fruit Pie From Being Runny
Have you ever made a fruit pie and it was too wet? Chances are your binder wasn’t good enough and/or you used too much sugar.
- Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances it’s wet.
- Fruit pies need binding. Flour and cornstarch are the two most popular binders. I prefer cornstarch and find it works best when thickening fruit pies.
This pie may look when when it’s done baking but it will firm up as it cools.
Except for apple, you can use this easy recipe for almost any fruit or berry filling.
Avoiding a soggy bottom peach pie
One question I always get asked about baking pies is how to make the pie crust not soggy on the bottom. I don’t like a crunchy bottom crust but I don’t want it soggy. To combat the problem do the following:
- Bake the pie at 425°F for 10 minutes.
- Then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.. Cover the outer edges of the pie crust with a pie crust shield if they start to brown too much before the pie is cooked through.
To brown the edges of your crust (and top if you’re using a lattice or double crust), be sure to brush the pie with a bit of egg wash before baking. I make my egg wash with one egg and a tablespoon of water.
How done your pie crust gets also depends on what recipe you’re using:
If you’re using a refrigerated crust or frozen one from the store, it will cook faster. Homemade pie crust, like my all butter pie crust, will take longer to cook.
If you’re worried about the bottom and you want a very crunchy crust here is what to do:
- Blind Bake the crust for about 10 minutes.
- Then fill the pie and bake as directed.
Storage
Store cooled peach pie covered with plastic wrap in the refrigerator (same for leftovers). To freeze pie, wrap it well and store in freezer. It’s okay to make the crust and topping ahead of time, but don’t add the sugar to the peaches and the fruit to the crust until just before baking.