Simple ingredients, fresh peaches, and two crusts are used to make an authentic peach pie. It’s excellent during peach season in the summer.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
- 1 egg, beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lemon juice
- 1 cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Cool pie for 15 minutes before slicing.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 358 mg |
| Sugars | 30 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
After reading all of the reviews I did alter it a tiny bit. I halved the amount of lemon juice and also used a little less than 1/4 teaspoon of nutmeg and one last modification, I substituted corn starch for the 1/2 cup of flour. It was firm and delicious. It was the first peach pie I have ever made and you can also remove the word peach in this sentence and it would still be true. I was nervous but ultimately very happy. ⭐️⭐️⭐️⭐️⭐️
I made this recipe and put spices in it the first go around. Did not like how the cinnamon and nutmeg overwhelmed the peach taste. Made it the second time with only 1/8 tsp. cinnamon and NO nutmeg. It was delicious and I won first place at the regional fair peach pie contest!
I made it exactly by these directions, absolutely loved it. My family has requested it several times and I made some for neighbors that also received rave reviews!
Good basic recipe
AWESOME- I haven’t had peach pie in 20 yrs, never made one ever. This tasted just like I remember (I am not a huge fan of peach stuff aside from pie) but this was really good. I followed the recipe exactly with the exception of using my own pie crush recipe. I also used fresh squeezed lemon for the coating on the peach slices and no one in the family said it was too much or had a bad taste (maybe we are used to having lemon in our fruit pies since most due call for it?). Anyway, I let mine cool 4 hours before cutting and it held its shape perfectly! Not runny at all. I will mention that I used peaches that were not “pick up and eat ripe” as I thought fully ripe peaches would have made too much juice during cooking, also after mixing the sugar/flour mixture on the fruit and adding the fruit to the egg washed pie shell I made sure that any of the loose coating mixture went into the pie as well ( I just dumped it in ) and then added the butter dabs. Will def. make again. I wanted to add a picture of the pie cut to show how beautiful it turned out however there wasn’t any left! …. next time I guess I will be making two!
Turned out very soggy. Even after being in the fridge it was super soggy. I would also say too much cinnamon. It was overpowering.
I’ve made many peach pies but lost all my recipes in house fire, this is the first recipe I used since, and with home grown yellow peaches, I leave the skins on, and if the peaches are juicy i add a little more flour solves the runny problem and back off on the butter a little bit and as all ways simple and easy and so good with just right consistency it holds it form perfectly it’s hard not to eat the whole thing as soon as it cools off
Can the pie filling be frozen, or is it better freeze the peaches, THEN make the filling when needed?
This was super delicious! My only complaint is that it was extremely runny!!!! Like my pie wouldn’t even hold form…..I followed the directions to a tee too, so I’m not sure what happened but I guess next time I’ll drain all the liquid out before pouring it in. Besides that the flavor was so good!
This pie was very easy to make but was a little runny next time I will drain the juices off before putting in pie shell. Can you make and freeze this pie before baking?
I love it the lemon and all 5 stars
I added a cup of blueberries too. Delicious
Love it
Delicious flavor but mine came out runny. Maybe the fresh peaches were juicier. Will add a little cornstarch next time. Used the lime juice instead of lemon as noted in comments- worked well. Tried egg on both crusts and liked that too!
Recipe is great. Followed it *almost*exactly as it says and turned out really well. I made my own crust and used fresh peaches, added a little more cinnamon than it calls for since I prefer it that way. The egg does help it not to get soggy so don’t skip that step! Also sprinkled some sugar on the top crust after I coated it with egg. The cooking times and temps were spot on- not runny at all. This is probably the best peach pie I’ve ever made!
I used fresh, ripe peaches, and added one extra cup because I only had a 10” pie pan. I still used the refrigerator pie dough. I peeled the peaches and followed recipe otherwise. It came out perfectly. It was slightly tart due to lemon juice but to me it was not overly tart and balanced with the overall sweetness of the peaches and sugar. Was not overly juicy, it was moist with a small amount of juice, after letting the pie cool.
This the best Peach Pie ever i did add a teaspoon of vanilla . The family always wants me to bring it to party’s
We made these with a bottom crust and top crust (no crust on the sides), and they were delicious. I used my recipe for the crusts made out of butter. We brushed both top and bottom crusts with butter. We also used extra butter in the filling.
Did everything according to directions, turned out very soggy and the fruit wasn’t even cooked all the way
I followed some other suggestions – 1/2 lemon juice 1/2 vanilla / 1/2 sugar and 1/2 brown sugar – my entire house smells like a peach orchard – can’t wait to fully try it- with some vanilla ice cream on top…..
Pre cook the bottom crust for about 10 min instead of egg wash