I perfected my Best Peach Pie Recipe with a perfectly gooey, flavor packed filling that never goes runny, soupy, or mushy and is incredibly easy to make.

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I’m not kidding when I call this the Best Peach Pie Recipe — it really is gooey and packed with flavor, never runny, soupy or mushy. I keep coming back to it, I tried so many variations until this one stuck.

I make the crust with all purpose flour and load the pan with sliced ripe peaches so the filling stays perfect every time. Think Easy Peach Pie With Fresh Peaches energy but with a filling that actually holds up and tastes like summer in every bite.

I still mess up the lattice sometimes, but people always ask for seconds.

Ingredients

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Peaches: Juicy, sweet with a little tang, add fiber, vitamin C, lots of natural carbs.
Butter: rich, creamy, adds moisture and flakiness, it’s mostly fat, gives golden crust.
Flour: builds the crust structure, mostly carbs and some protein, plain pantry staple.
Sugar: sweetens, adds bulk and caramelization, high in simple carbs, use sparingly.
Cornstarch: thickens juices, keeps filling glossy, pure starch, no real nutrients.
Lemon juice: brightens flavor, adds mild sourness, helps balance sweetness and preserve color.
Egg wash: gives shine and color to crust, adds a little protein and richness.
Vanilla: tiny bit lifts all flavors, smells warm, adds sweet aromatic notes.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 cup cold unsalted butter cut into 1/2 inch cubes (2 sticks)

1/2 cup cold vegetable shortening, optional

6 to 8 tablespoons ice water, very cold

1 tablespoon apple cider vinegar or white vinegar, optional

5 to 6 cups peeled sliced ripe peaches, about 6 to 8 medium peaches

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup cornstarch

1 or 2 tablespoons quick cooking tapioca, optional for extra thickening

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon fine salt

2 tablespoons unsalted butter cut into small pieces

1 large egg

1 tablespoon milk or cream

1 to 2 tablespoons coarse sugar for sprinkling, optional

1/4 teaspoon almond extract, optional

How to Make this

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1. Make the crust: in a big bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon granulated sugar and 1 teaspoon kosher salt; cut in 1 cup cold unsalted butter (1/2 inch cubes) and 1/2 cup cold vegetable shortening if using, until mixture looks like coarse crumbs with some pea sized bits; sprinkle 6 to 8 tablespoons very cold ice water and 1 tablespoon vinegar if using, a tablespoon at a time, mixing until dough just holds when pinched; divide into two discs, wrap and chill at least 30 minutes (longer is better).

2. Prep the peaches: peel and slice 5 to 6 cups ripe peaches (about 6 to 8); toss immediately with 1 tablespoon lemon juice so they dont brown.

3. Make the filling: in a large bowl combine 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 or 2 tablespoons quick cooking tapioca if you want extra thickening, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon fine salt; add the sliced peaches, 1 teaspoon vanilla extract and 1/4 teaspoon almond extract if using, toss gently and let sit 10 minutes so the sugars draw juices.

4. Preheat oven and prep pan: heat oven to 425°F and place a rimmed baking sheet on the lower rack to catch drips; flour your surface and roll one chilled dough disc into about a 12 inch circle to line a 9 inch pie plate, leaving a bit of overhang; trim excess later.

5. Assemble the filling: pour the peach mixture into the prepared crust, scraping in any juices, and dot the top with 2 tablespoons unsalted butter cut into small pieces.

6. Top crust options: roll out the second dough disc for a full top crust with a few vents cut, or cut into 3/4 inch strips and weave a lattice; tuck and crimp or flute the edges to seal, trim excess dough.

7. Egg wash and sugar: beat 1 large egg with 1 tablespoon milk or cream and brush all exposed crust; sprinkle 1 to 2 tablespoons coarse sugar on top if you want sparkle and crunch.

8. Bake: set the pie on the preheated baking sheet and bake at 425°F for 20 minutes, then reduce oven to 375°F and bake another 30 to 40 minutes until the filling is bubbling through vents and crust is deep golden; if edges brown too fast cover them loosely with foil.

9. Cool to set: very important, let the pie cool at least 2 hours (longer if you can) so the cornstarch/tapioca sets and it won’t be runny; I know its tempting to dive in warm but patience pays off.

10. Tips and quick fixes: if peaches seem extra juicy add a bit more cornstarch or another tablespoon tapioca next time; chill dough well so it rolls without sticking; a high initial oven temp helps the crust set and gets the filling bubbling so thickeners activate. Enjoy warm or room temp.

Equipment Needed

1. Large mixing bowl (for the crust and the filling)
2. Whisk (for dry mixes and egg wash)
3. Pastry cutter or food processor (to cut butter into the flour)
4. Measuring cups and spoons
5. Rolling pin
6. 9-inch pie plate
7. Rimmed baking sheet (to catch drips)
8. Pastry brush (for the egg wash)
9. Sharp knife and cutting board (peeling and slicing peaches)
10. Peeler (for peeling peaches)

FAQ

Q: What kind of peaches are best for this pie? A: Freestone peaches are easiest since they slice cleanly, but any ripe peach will work. Look for fruit that's fragrant and slightly soft to the touch not rock hard. If theyre still firm let them ripen at room temp a day or two.

Q: How do I keep the bottom crust from getting soggy? A: Drain some juice from the peach mixture before filling, toss fruit with the cornstarch and or tapioca called for, and bake the pie on a preheated heavy baking sheet on the lower rack so the bottom gets direct heat. You can also brush the chilled crust with a thin egg white wash and chill a few minutes before filling to slow soaking.

Q: Can I use frozen peaches? A: Yes but thaw them completely and drain off the excess liquid, then pat dry. Frozen fruit is softer so use a bit more thickener like an extra tablespoon of quick cooking tapioca or slightly more cornstarch, and maybe cut the sugar a touch since frozen peaches can be sweeter.

Q: Do I need both cornstarch and tapioca, or is one enough? A: One is enough. Cornstarch gives a glossy, quick set while quick cooking tapioca holds up better over long bakes and gives a bit more body. Using a little of both is forgiving but if you only have one, use cornstarch for a smooth filling or tapioca for a heartier, more stable filling.

Q: How do I know when the pie is done? A: The filling should be bubbling vigorously through the vents or edge and the crust a deep golden brown. That usually means the fruit juices have thickened. If the edges brown too fast cover them loosely with foil. Let the pie cool at least a couple hours so the filling sets before slicing.

Q: Can I make the dough or pie ahead and freeze it? A: Yes. You can make the dough and chill it up to three days or freeze it wrapped up to a month. An assembled unbaked pie freezes well up to one to two months, bake from frozen adding about 15 to 25 minutes to the bake time and keep an eye on browning.

The BEST Peach Pie Recipe Ever Substitutions and Variations

1 cup cold unsalted butter: swap with an equal amount chilled lard for a flakier, more tender crust, or use 3/4 cup butter and 1/4 cup cold vegetable shortening for easier handling and less spreading. Lard = best texture, shortening = less buttery flavor.
2 1/2 cups all purpose flour: use 2 1/2 cups pastry flour for a lighter, more delicate crust, or replace up to half with whole wheat pastry flour (try 1 1/4 cup whole wheat pastry and 1 1/4 cup all purpose) and cut ice water by 1 to 2 tablespoons.
1/3 cup cornstarch: replace cup for cup with arrowroot powder or quick cooking tapioca for equal thickening and a clearer glossy filling. Arrowroot handles acidic fruit and freezing better than cornstarch.
1 large egg + 1 tablespoon milk (egg wash): use 3 tablespoons aquafaba (chickpea liquid) instead of the egg for a vegan shiny wash, or just brush with milk or heavy cream for a nicely browned top (cream gives deeper color).

Pro Tips

– Keep everything really cold and work fast. Pop the butter cubes in the freezer for 10 to 15 minutes before you cut them in, and chill the dough discs as long as you can, overnight if possible — cold fat = flakier crust. Also don’t overwork the dough, fold it together until it just holds.

– Taste the peaches first and adjust sugar. If they’re extra sweet cut back on the added sugar, but if they’re super juicy add another tablespoon or two of cornstarch or a tablespoon of quick tapioca so the filling isn’t runny. If you have a lot of juice, you can mix that juice with the starch first so it thickens evenly.

– Preheat a rimmed baking sheet in the oven and bake the pie on that hot sheet to get a crisper bottom crust. Start at the high temp to set the crust and make the filling bubble, then lower the heat; if the edges brown too fast tent them with foil after the first 20 to 25 minutes.

– Put the egg wash on at the last minute so it gets shiny and golden but doesn’t burn, and sprinkle coarse sugar right after brushing for extra crunch. For a prettier result cut neat vents or weave a lattice so steam escapes without soaking the top crust.

– Be patient and cool the pie at least two hours, longer if you can, so the cornstarch or tapioca can set — I know it’s tempting but slicing too soon makes a soupy mess. Leftovers re-crisp in a 350°F oven for 10 minutes, dont microwave unless you like soggy crust.

The BEST Peach Pie Recipe Ever

Recipe by Tina Bueller

0.0 from 0 votes

I perfected my Best Peach Pie Recipe with a perfectly gooey, flavor packed filling that never goes runny, soupy, or mushy and is incredibly easy to make.

Servings

servings

Calories

666

kcal

Equipment: 1. Large mixing bowl (for the crust and the filling)
2. Whisk (for dry mixes and egg wash)
3. Pastry cutter or food processor (to cut butter into the flour)
4. Measuring cups and spoons
5. Rolling pin
6. 9-inch pie plate
7. Rimmed baking sheet (to catch drips)
8. Pastry brush (for the egg wash)
9. Sharp knife and cutting board (peeling and slicing peaches)
10. Peeler (for peeling peaches)

Ingredients

2 1/2 cups all purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup cold unsalted butter cut into 1/2 inch cubes (2 sticks)
1/2 cup cold vegetable shortening, optional
6 to 8 tablespoons ice water, very cold
1 tablespoon apple cider vinegar or white vinegar, optional
5 to 6 cups peeled sliced ripe peaches, about 6 to 8 medium peaches
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup cornstarch
1 or 2 tablespoons quick cooking tapioca, optional for extra thickening
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon fine salt
2 tablespoons unsalted butter cut into small pieces
1 large egg
1 tablespoon milk or cream
1 to 2 tablespoons coarse sugar for sprinkling, optional
1/4 teaspoon almond extract, optional

Directions

Make the crust: in a big bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon granulated sugar and 1 teaspoon kosher salt; cut in 1 cup cold unsalted butter (1/2 inch cubes) and 1/2 cup cold vegetable shortening if using, until mixture looks like coarse crumbs with some pea sized bits; sprinkle 6 to 8 tablespoons very cold ice water and 1 tablespoon vinegar if using, a tablespoon at a time, mixing until dough just holds when pinched; divide into two discs, wrap and chill at least 30 minutes (longer is better).
Prep the peaches: peel and slice 5 to 6 cups ripe peaches (about 6 to 8); toss immediately with 1 tablespoon lemon juice so they dont brown.
Make the filling: in a large bowl combine 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 or 2 tablespoons quick cooking tapioca if you want extra thickening, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon fine salt; add the sliced peaches, 1 teaspoon vanilla extract and 1/4 teaspoon almond extract if using, toss gently and let sit 10 minutes so the sugars draw juices.
Preheat oven and prep pan: heat oven to 425°F and place a rimmed baking sheet on the lower rack to catch drips; flour your surface and roll one chilled dough disc into about a 12 inch circle to line a 9 inch pie plate, leaving a bit of overhang; trim excess later.
Assemble the filling: pour the peach mixture into the prepared crust, scraping in any juices, and dot the top with 2 tablespoons unsalted butter cut into small pieces.
Top crust options: roll out the second dough disc for a full top crust with a few vents cut, or cut into 3/4 inch strips and weave a lattice; tuck and crimp or flute the edges to seal, trim excess dough.
Egg wash and sugar: beat 1 large egg with 1 tablespoon milk or cream and brush all exposed crust; sprinkle 1 to 2 tablespoons coarse sugar on top if you want sparkle and crunch.
Bake: set the pie on the preheated baking sheet and bake at 425°F for 20 minutes, then reduce oven to 375°F and bake another 30 to 40 minutes until the filling is bubbling through vents and crust is deep golden; if edges brown too fast cover them loosely with foil.
Cool to set: very important, let the pie cool at least 2 hours (longer if you can) so the cornstarch/tapioca sets and it won't be runny; I know its tempting to dive in warm but patience pays off.
Tips and quick fixes: if peaches seem extra juicy add a bit more cornstarch or another tablespoon tapioca next time; chill dough well so it rolls without sticking; a high initial oven temp helps the crust set and gets the filling bubbling so thickeners activate. Enjoy warm or room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.