Peach Pie (Perfect Recipe)

Is there anything more comforting or mouth-wateringly delicious than homemade peach pie?

Every year, when the weather gets warm, I start craving peach pie.

And I don't stop craving it until my pumpkin pie passion hits sometime in early October.

It's just the perfect summer pie. It's sweet and fruity with a warm, golden-brown, buttery crust. What's not to love?

If you want to know how to make a classic peach pie for yourself, keep reading. I’ll tell you everything you need to know.

The first thing to know about peach pie is that you won't find many people who don't like it. It's just so juicy, sweet, and flavorful.

With that in mind, you can whip it up for any occasion.

Backyard cookouts, Memorial Day or July 4th celebrations, and even a Mother's Day brunch! It's even good as a "just because" dessert.

Now, as for the trick to getting it just right, here's the next thing to know.

Fresh peaches are your best friend. You can make peach pie with frozen peaches, but it won't be as good.

Hit up your local farmers’ markets or even the produce section of your favorite grocery store.

Wherever you shop, just be sure the peaches are fresh.

You can't go wrong with fresh peaches and a buttery homemade pie crust.

This recipe will be the star of the show, no matter the occasion.

1. Make the dough for the pie crust first. Make your homemade pie crust at least an hour ahead of time. It needs at least that much time to chill in the fridge.

Directions for making it are below the recipe card at the bottom.

2. Sweeten the peaches. Combine the two sugars in a bowl and add the peaches. Toss them gently to coat them in the sugar. Then, cover them and let them rest for about an hour.

3. Make the bottom of the pie crust. Using half the homemade dough, roll out a large, 1/8-inch-thick circle. Press it into your pie pan and trim the edges so they align with the edges of the pan.

Refrigerate the crust in its pan while you make the filling. Preheat the oven to 400 degrees at this time, too.

4. Make the filling. Drain the peaches but keep the juice. Then, combine the cornstarch, spices, and salt in a saucepan. Pour in the reserved juice and heat the mixture until it boils.

Then, continue cooking and stirring for 2 more minutes until the mixture thickens.

After that, remove it from the heat and add the lemon juice and butter. Stir to incorporate them.

Finally, add the peaches, mixing them in gently. Pour the prepared filling into the refrigerated pie crust.

5. Add the top crust. Roll out the other half of the dough into a circle. Then, cut the circle into 1-1/2-inch strips. Layer those strips in a latticework pattern on the pie's filling.

Flute the edges as you seal them to the edge of the bottom crust.

6. Bake the pie. Cover the pie's edges with foil and bake for about 40 minutes. Then, remove the foil and bake for another 10-20 minutes. The pie is ready when it's golden brown with a bubbling filling.

7. Cool and serve. Let the pie cool on a wire rack for several hours. Then, slice and serve with ice cream or whipped topping as you prefer.

Here are a few final tips:

To store: Cover the pie with plastic wrap or aluminum foil. You can leave it at room temperature for 2 days.

Alternatively, you can cover it and place it in the fridge. It should keep 4-5 days there.

You can eat chilled pie straight from the refrigerator. If you want it warm, pop it in the microwave for about 30 seconds.

But remember, the filling will get hot quickly. Don't burn yourself.

To freeze: Wrap the pie with plastic wrap. Then, wrap it again with aluminum foil.

Set it upright in the freezer, where it should keep for about 6 months.

To reheat: Let it thaw in the fridge overnight. Then, reheat the whole pie in the oven (350 degrees) for about 30 minutes.

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This recipe for peach pie is the only one you’ll ever need! With a homemade crust filled with tender, juicy pieces, you’ll love every last slice!

1/2 cup 1/2 sugar

1/4 cup 1/4 packed brown sugar

4 4 -1/2 cups sliced peeled peaches

dough for double-crust pie*

3 tablespoons 3 cornstarch

1/4 teaspoon 1/4 ground nutmeg

1/4 teaspoon 1/4 ground cinnamon

1/8 teaspoon 1/8 salt

2 teaspoons 2 lemon juice

1 tablespoon 1 butter

Optional: vanilla ice cream for serving

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