Best Peach Pie Recipe – How to Make Peach Pie

Kandace Wysock

Kat Wirsing Let this pie be the first thing you make to celebrate peach season. It has a flaky buttery pie crust that is so easy and makes it worth making your own! The filling is rich with spices and hint of bourbon that really makes the pie stand out. […]

Kat Wirsing

Let this pie be the first thing you make to celebrate peach season. It has a flaky buttery pie crust that is so easy and makes it worth making your own! The filling is rich with spices and hint of bourbon that really makes the pie stand out. A pie is a grat way to use those peaches that are still a little to firm to eat. They will break down while cooking creating a jammy, addicting filling that isn’t too soft. We like to leave some of the skin on our peaches for the texture, but you can peel them all or none! Whatever you prefer. Just be sure to serve the pie with a giant scoop of vanilla ice cream. 

Still have peaches leftover? Make our Peach Crumble next! 

Have you made this yet? Let us know how it went in the comments below! 

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Yields:

12


servings

Prep Time:

0

hours

20

mins

Total Time:

5

hours

0

mins

For crust

2
tbsp.

granulated sugar 

1
c.

(2 sticks) butter, cold, cut into 1/2″ pieces

1
tbsp.

apple cider vinegar 

6
tbsp.

ice water, plus more as needed 

For peach filling

3
lb.

peaches (about 8 peaches) 

1/4
c.

packed brown sugar

Melted butter, for brushing

Turbinado sugar, for topping

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  1. In a large bowl, combine flour, sugar, and salt. Add cold butter, using your hands or a pastry cutter, cut butter into flour mixture until the size of walnuts. Keep tossing butter to ensure it stays coated in flour. Add vinegar and 6 tablespoons ice water and toss to combine. Add more water, 1 tablespoon at a time, until dough comes together when squeezed. Mixture should be moist and hold together easily, but not wet and sticky. 
  2. Dump mixture onto counter and divide into 2 equal pieces. Flatten each piece into a disk and smooth it until there are no cracks. Wrap in plastic wrap and refrigerate until well chilled, at least 2 hours. 
  3. Flour a work surface and let pie crusts sit out at room temperature for 5 to 10 minutes before rolling out. Roll out each pie crust to about 12”. Place one crust into a 9” pie tin and gently press the side down to make sure there are no gaps. Place second pie crust flat onto a cutting board. Refrigerate both crusts for 20 minutes. 
  4. Meanwhile, make filling: Peel half of the peaches, or all if desired, then slice into ½” slices and place in a large bowl. Add bourbon, sugars, cornstarch, lemon zest, spices, and a large pinch of salt. Toss to coat peaches and let sit at least 10 minutes. 
  5. Preheat oven to 425° with a large sheet tray or baking steel in the oven. Pour peaches into pie tin with all of the juices. Arrange peaches so that they are in an even layer with minimal gaps. Place top crust on top and use kitchen shears to trim edges to only have a ½” overhang. Go around the edges and pinch the the bottom and top crust together, then tuck crust in so that the edge is flush with the edge of the pie plate. Crimp edges as desired. Cut 4 small slits into center of top crust. Brush top crust with melted butter and sprinkle all over with turbinado sugar. Refrigerate 30 minutes to chill crust again. 
  6. Carefully remove hot baking sheet from oven and place pie on top. Return to oven and bake for 20 minutes. Reduce oven to 375° and continue baking until crust is deeply golden and filling is bubbling, 45 minutes more. Let cool before slicing.

peach pie

Kat Wirsing

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