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Peach Pie

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a slice of homemade peach pie with homemade pie crust on a plate with a scoop of vanilla ice cream

Summer gives us many great things like swims in lakes & corn on the cob. It also gives us peaches. And when life gives us peaches, we immediately gotta make this recipe for peach pie!

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The Best Darn Homemade Peach Pie Recipe

There’s a special feeling that comes from making a pie from scratch. We guarantee that this easy peach pie recipe is a surefire way to achieve pie bliss. You’ll need about eight ripe peaches, vanilla, nutmeg, and cinnamon to make them sing. Once they’re tucked into a buttery pie crust and baked until juicy and tender, you’ll want to find some ice cream (or whipped cream!) and a group of loved ones to share this perfect slice of summer with.

peaches, sugar, vanilla, lemon juice, spices, pie crust and a beaten egg in bowls on the counter to make homemade peach pie
a peach with the pit removed next to a pair of needle nosed pliers holding the pit
blanched peaches in an ice bath next to a paper towel lined baking sheet with a couple of peaches and a slotted spoon
blanched, peeled peaches sliced into wedges on a cutting board for homemade peach pie

I Get My Peaches Out In Georgia

While Southern peach pie might be the most well known–and Georgia peach pie has a reputation all its own–California, South Carolina, New Jersey, Pennsylvania, Colorado, Washington, Michigan, New York and West Virginia also grow delicious peaches. Chances are you might even have a peach tree in your backyard! Wherever your peaches come from, now is the time to grab one of summer’s best and make a pie from scratch. A pro tip: if your peaches are still hard, try putting them in a paper bag on the kitchen counter for a day or two to soften them up. If you bake with unripe fruit, you run the risk of having hard peaches in your pie because they won’t change texture too much in the oven.

blanched, peeled, sliced peaches being tossed in a bowl with sugar for peach pie
peach juices in a pot surrounded by vanilla, lemon juice, nutmeg, cinnamon, salt and cornstarch to make a peach pie filling
peach juices, vanilla, lemon juice, nutmeg, cinnamon, salt and cornstarch being whisked into a slurry in a pot for peach pie
peaches being stirred in a pot with a slurry made of peach juice, vanilla, lemon juice, spices, and cornstarch for peach pie

How To Make Peach Pie

We’ve got you covered with all of the details you need to make the perfect peach pie filling.

  1. Pitting peaches just got easy! Get a pair of needle nose pliers and pull out the stone through the part where the stem comes out.

  2. Next we blanch, peel (yes, we think peaches should be peeled for peach pie!), and slice our perfectly ripe peaches. Toss in sugar and let rest for 30 minutes. Strain juice from peaches and reserve the liquid.

  3. You’ll make a spice and cornstarch mixture to coat the peaches–this will add flavor and also help your pie filling thicken. Heat this mixture together with the reserved peach liquid, this activates the cornstarch and is how to make a peach pie not runny!

  4. Then you’ll roll out your top and bottom crust, fill ‘em up with fruit, and brush with an egg wash. Sprinkle with sugar and bake until a gorgeous golden brown–about 70 minutes in a 350° oven.

  5. Once cool, grab a fork and dig into the best peach pie you’ve ever had.

homemade pie crust in a pie pan filled with peaches
an unbaked peach pie being brushed with egg wash on the top crust
an unbaked peach pie that has been  brushed with egg wash with an x cut on top sit-in non a baking sheet
slices of homemade peach pie on plates served with scoops of vanilla ice cream

Tools You’ll Need

Are Those Other Summer Fruits Jealous Of Your Peach Pie?

Don’t worry! Since you’ve already made the best recipe for peach pie, we still have plenty more sweet and savory fruit recipes for you:

a homemade baked peach pie with brown flaky crust and sprinkled with raw sugar on top
a homemade peach pie with a few slices cut out next to slices of peach pie on plates with forks

Make Every Day A Pie Day

We’re keen to see your peach pie and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Save us a slice!

slices of homemade peach pie on plates served with scoops of vanilla ice cream

Peach Pie

August 16, 2022

  • Serves:8
  • Prep Time: 1 hr 15 min
  • Cook Time: 1 hr 10 min
  • Calories:485

Ingredients

  • 8 ripe peaches
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice, from one lemon lemon juice, from one lemon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¼ cup corn starch
  • Dough for Double Pie crust
  • 1 egg, beaten
  • 1 tablespoon raw or demerara sugar (optional)

Method

  1. Bring a large saucepan of water to a boil. Fill a large bowl with ice water.

  2. Open a pair of needle nose pliers the same width as the peach pit. Pierce the peach through the dimpled top with the pliers and secure the pit tightly. Pull the pit of each peach out through where the stem comes out. Add the peaches to the boiling water and blanch for one minute. Using a slotted spoon, transfer the peaches to the bowl of ice water immediately.

  3. Set the peach’s open side down on a paper towel to drain. Peel the skin off of the peaches and slice them into ¾ inch wedges. Transfer peach slices to a large bowl. Add the granulated sugar and toss to combine. Allow to rest at room temperature for 30 minutes.

  4. Preheat the oven to 400° F

  5. Set a large colander over a medium saucepan and pour the peaches along with any collected juices into it. Once all the peach liquid is in the pan, transfer the peach slices back to the large bowl.

  6. Set the saucepan on the stovetop and turn the heat to medium, add in the vanilla, lemon juice, nutmeg, cinnamon and salt to the peach liquid and stir to combine. Sprinkle the cornstarch over the peach juice mixture and whisk to combine. Continue whisking over medium heat until the sauce has thickened to almost a paste, about 2-3 minutes. Remove from heat. Add the peaches to the saucepan and gently fold to combine, using a large spatula. Set the saucepan aside and allow peaches to cool while preparing the crust.

  7. Remove the pie crusts from the refrigerator. Working with one round of dough at a time, place it on a lightly floured surface. Use a lightly floured rolling pin to roll the dough into a 14-inch circle, with a thickness of about 1/4-inch. Carefully transfer it to your pie pan, gently pressing the crust into the pan without stretching it. Trim the edges as-needed. Add in the cooled peach mixture and gently spread into a flat layer. Roll out the second dough and gently set it on top of the peaches, trimming the edges as needed. Crimp the two crusts together using either a fork or your fingers.

  8. Brush the entire pie with the beaten egg, sprinkle with the raw sugar (if using). Using a sharp knife make two, 3-inch, slits in the top of the crust making an X pattern.

  9. Set the pie on a baking sheet and bake on the center rack for 15 minutes. Reduce oven temperature to 350°F and continue to bake (tent with foil halfway through if crust is browning too quickly) until the crust is a deep golden brown and the filling is bubbling, about 70 minutes.

  10. Allow the pie to cool completely, about 2 hours, before cutting into it. Serve with ice cream or whipped cream.

Nutrition Info

  • Per Serving
  • Amount
  • Calories485
  • Protein8 g
  • Carbohydrates54 g
  • Total Fat27 g
  • Dietary Fiber5 g
  • Cholesterol88 mg
  • Sodium533 mg
  • Total Sugars25 g

Questions & Reviews

Avg: 5