Peach Pie Recipe

This vibrant peach pie recipe is simple with only 5-ingredients and lets the brightness of peaches shine! The juicy peach filling is baked in an easy, tender Crisco pie crust.

With only five ingredients, the prep for this peach pie is easy and straight-forward. An old-fashioned filling and an all-shortening crust combine to make a comforting peach pie. Complete it with a generous scoop of Vanilla Ice Cream or Vanilla Bean Anglaise for the perfect summer treat! 

Classic peach pies, like this recipe, have an all-shortening crust. Shortening makes a wonderfully tender crust, but this pie would also be sensational with this fool-proof vodka crust, my all-butter crust or an Old Fashioned Almond Pie Crust.

Professional Tips for the best peach pie:

• Be sure to let the filling boil in the center. For the thickest filling, allow the filling time to boil in the center. This cooks out the flour flavor and ensures the eggs are cooked as well.
• Tent the crust. The filling might need a little extra time to come to a boil without the crust over-browning. I use three pieces of foil folded around the edges. Simple and effective.
• Bake in a metal tin or glass pie dish. If you want a crisp bottom that you can pick up out of the pan, you must use a metal baking dish. The ceramic ones are beautiful but they just don’t distribute heat the same way that metal does. Metal will allow the filling and the crust to cook at the same rate.

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What are the best peaches for pies?

Ripe Summer peaches will make all the difference in a  fresh peach pie. Flavorless peaches will make a sad pie. Don’t overlook the bruised peaches because bruised, ripe peaches make incredible pies. No peaches compare to those ripened on the tree, but you can ripen peaches by placing them in a brown paper bag for a few days. You can also put them near bananas. 

When peaches are out of season, you can use frozen or canned peaches. When using frozen, thaw them first, and . if using canned, use only canned peaches packed in water, not syrup.

Ingredients

• Fresh Peaches: Get the best quality peaches you have access to, because they will make all the difference in this simple recipe. If peaches are not in season, canned packed in water or frozen is the way to go!
• Sugar: The granulated sugar is here for sweetness but also to aid in the thickening process. Sugar absorbs moisture as the filling bakes, which results in a thicker fruit filling.
• Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. You can reduce the butter, but it adds just a nice richness to the filling.
• Egg: This recipe is like the strawberry rhubarb pie recipe where the sugar and eggs are beaten separately then poured over the fruit. It makes a fantastic thick filling.
• All-purpose Flour: I use all-purpose flour but you could also use pastry flour for your pie crust. Flour is a very effective pie and cobbler thickener, but it makes the filling cloudy and not as bright and beautiful as cornstarch or tapioca. Check out my blueberry pie recipe for more intel on how I use tapioca in fruit pies!
• Water: The water for the crust should be COLD! All the tried and true pie crust rules apply here. The amount of water is variable and it is the trickiest part.
• Shortening: I freeze my vegetable shortening before using it in pie crusts. Shortening is still pliable when frozen and will cut in beautifully.
• Kosher Salt

See the recipe card for full information on ingredients and quantities.

Variations & Substitutions

• Make a streusel topped pie: Use this streusel topping to make an even easier peach pie! Simply crumble on top and bake per the instructions.
• Make it vegetarian & vegan. You can simply eliminate the egg and replace the butter with shortening to make this pie completely vegan. Mix the sugar in with the flour and shortening before pouring in the pie crust.
• Make it extra thick: If you want your fruit pie to be extra thick, you have to precook your filling. This adds an extra step and extra time to the process, because you also have to let the filling cool before adding it to the pastry. This is 100% necessary for mile high apple pie filling, but I don’t mind a little juice with my peach pie!
• Go for a cobbler or crumble. Make this old fashioned peach cobbler or take inspiration from a combination of my mixed berry crumble and blackberry peach pie. I’m currently developing a ginger peach version for my shop, Les Filles Bakery, so stay tuned!

How to Make Peach Pie

Use these instructions to make the perfect peach pie every time! Further details and measurements can be found in the recipe card below.

Rolling the dough:

Step 1: Roll out both top and bottom crusts to ¼ inch thick. If it cracks, it is a little too cold. Let it sit out for 5-8 minutes. If using an all butter pie crust or vodka pie crust, roll thinner to 1/8th inch.

Make filling & assemble:

Step 2: Preheat the oven to 350°F.

Step 3: Peel and chop your peaches. Place peaches in the bottom pie shell.

Step 4: Whisk together sugar, butter, flour and egg until smooth. Pour mixture over the top of the peaches. Do not stir, as the flavors will meld during baking.

Step 5: Cover with top crust and cut vents, or lattice the crust decoratively. For more instructions on latticing see this how to lattice pie crust tutorial. Crimp your top and bottom crusts together.

Step 6: Place the dish on a rimmed baking sheet and bake in a preheated oven for 1 hour and 10 minutes or until the filling is bubbling in the center and the crust is golden brown. Let it cool prior to slicing and serving.

Frequently Asked Questions