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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.
Table of Contents
Why you will love this easy peach pie:
- Thick filling from an unconventional method. This recipe uses an old-fashioned technique where eggs, flour and sugar are whisked together and poured over the diced peaches. It makes a rich, thick filling just like in this strawberry rhubarb pie!
- Super simple to make. You only need 5-ingredients. Place your peaches into a lined pie dish, pour your egg-sugar filling mixture over top. No extra mixing. Bake, and it’s ready!
- Tender shortening crust: The texture of a crisco pie crust makes this truly traditional peach pie more delicious than any you’ve ever tasted before.
- Make with fresh or frozen fruit. This can be made with fresh or frozen fruit. If using frozen, I suggest thawing the fruit prior to baking.
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.
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.
- 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 peel peaches before making pie:
Arguably the most challenging part of making old fashioned peach pie is peeling the peaches. I peel peaches for pies because the fuzzy peach skin is an unpleasant texture to many people. Here are three peach-peeling methods:
- Blanching Method: Boil water, and prepare an ice bath. Make an “X” incision on the peaches. Boil your peaches briefly, and then cool them in the ice bath. The skin will be easy to remove.
- Peeler Method: This is best for slightly firmer peaches. Wash your peaches, removing their fuzz. Using a peeler, peel the peaches. I like to use a Y-peeler.
- By Hand Method: This only really works for almost overripe peaches. Make an “X” incision on the peaches, and then peel by hand. For the most part, very ripe peaches almost peel themselves. If they’re a little firmer, you might need to call in the help of your Y-peeler.
If you’d like further help, you can watch my video on how to peel peaches three ways!
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.
When working with any homemade pie dough, it’s important to work quickly and gently. You want your pie crust to remain cold and to avoid over-handling it.
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.
Do not mound up the filling like one does with apple pie. It will not cook down, just over. You also want to make sure all the fruit bakes in the sugar/egg mixture.
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.
For an extra beautiful finish, you can brush the top crust with heavy cream and sprinkle with turbinado or coarse sugar.
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.
Chef Lindsey’s Recipe Tip
If you want a browner crust, preheat the oven to 425°F. Reduce the heat to 325°F after 30 minutes of baking and bake until bubbling. You may need to cover the edges with a simple pie crust shield of foil to prevent over–browning!
Frequently Asked Questions
Store covered at room temperature for 3 days, refrigerated for a week or frozen for up to 2 months. Peach pie freezes beautifully, and that will help it last longer. Thaw at room temperature and refresh (heat) in a warm oven.
Peaches release a considerable amount of moisture as they bake or when they are in contact with sugar. If you use the proper amount of thickener (in this case, flour) and bake it long enough you can avoid your pie turning out soupy.
Please do not dock the pie crust for this pie. The filling is liquid and will simply leak out of the holes and adhere itself to the pie dish or make it soggy.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
For the Pie Crust:
For the filling:
Make homemade pie crust:
- Use the instructions in my homemade Crisco pie crust post to make a tender shortening crust! You can also use a store-bought crust, just be sure to have two as this is a double crusted pie.
Rolling the dough:
Make filling & assemble:
- Preheat the oven to 350°F.
- Peel and chop your peaches. Place peaches in the bottom pie shell.
- 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.
- 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.
- 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.