Q: Do I need to peel the peaches for peach pie?

A: Yes, it is best to peel them. Peach skin can become tough and chewy after baking. To peel easily, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water. The skin slides right off.

Q: Can I use canned or frozen peaches for this recipe?

A: Yes, you can. If using canned peaches, drain them very well and reduce the sugar a little since canned fruit is already sweetened. If using frozen peaches, thaw and drain them first to remove excess liquid so your filling does not get too watery.

Q: Why is my peach pie filling runny?

A: The most common reason is not letting the pie cool long enough. The filling sets as it cools, so if you cut into it while still warm, it will be loose. Another reason could be too much juice in the peaches. Make sure you measure your peaches accurately and use the full amount of cornstarch.

Q: Can I make this peach pie the day before?

A: Absolutely. It actually holds together better the next day once the filling has had time to fully set. Bake it the day before, let it cool completely, then cover and store at room temperature or in the fridge overnight.

Easy Homemade Peach Pie Recipe (From Scratch)

Description

There is something about a fresh peach pie that just feels like summer. This easy homemade peach pie recipe is filled with sweet ripe peaches, a flaky golden crust, and just enough cinnamon to make every slice taste warm, juicy, and unforgettable.

Ingredients

Scale

2 pie crusts, homemade or store-bought
6 cups fresh peaches, peeled and sliced
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon butter
1 egg, for egg wash
1 teaspoon water, for egg wash

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Instructions

Preheat the oven to 400°F.
Peel and slice the fresh peaches.
Add the peaches to a large bowl with the sugar, cornstarch, lemon juice, and cinnamon.
Stir gently until the peaches are evenly coated.
Let the peach mixture sit for about 10 minutes so the peaches release some juice and the sugar dissolves.
Roll out the bottom pie crust and place it into a 9-inch pie dish.
Press the crust gently into the dish without stretching it.
Pour the peach filling into the crust and spread it out evenly.
Dot the top of the filling with small pieces of butter.
Roll out the top crust and place it over the peach filling.
Cut a few slits in the top crust, or cut the dough into strips and make a lattice crust.
Trim any excess dough from the edges.
Crimp or press the crust edges together to seal.
Beat the egg with 1 teaspoon of water.
Brush the egg wash over the top crust.
Place the pie on a baking sheet to catch any drips.
Bake for 45 to 50 minutes, until the crust is deep golden and the filling is bubbling.
Let the pie cool completely for at least 2 hours before slicing.
Serve as is, or with vanilla ice cream or whipped cream.

Notes

Use ripe peaches that are sweet but still a little firm. Let the pie cool completely before slicing so the filling has time to set and hold together beautifully.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 32g
Sodium: 220mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg