Fresh Peach Pie Recipe

Is there anything better than a slice of pie for a bit of after-dinner sweetness? Well, maybe having two pieces? Pie is a great dessert, because it comes in various flavors and fillings. But of all the fruits to have inside, we have to say that peach just hits the spot a little differently. The soft texture and sweet taste of fresh peaches seem to be made for pie filling, and it will definitely leave you wanting more than just one slice. Yes — it's that good. This recipe requires a few ingredients, and if you're an avid baker, you may already have a lot of them in your pantry. Peach pie would be great to prepare for a barbecue, family dinner, or birthday, but we'll be honest — it's always a good time for pie.

Recipe developer Mark Beahm of The Sunday Baker is the brains behind this fresh peach pie that's filled with sweet flavors and filling. Beahm shares that his favorite part of the recipe is the peaches. "Peach pie is just a classic," Beahm says. "I love making it when there are fresh, in-season peaches in the summer." We'd have to agree. In addition to baking this delicious treat, you can make an outing out of picking the peaches at a local farm with the family.

Keep reading to find out how to make this delicious and fresh peach pie that will leave you wanting more.

For the first step, gather all of the ingredients necessary to put this pie together. Like with most pie recipes, you will need all-purpose flour and granulated sugar. In addition, add salt, butter, and cold water to the grocery list. The recipe also calls for brown sugar and either tapioca starch or cornstarch. You will also need two spices — cinnamon and nutmeg.

It comes as no shock that the recipe also calls for a few fresh peaches, along with juice from a lemon. In addition, you will need an egg and coarse sugar for sprinkling (if you'd like to give your pie that extra sweet finishing touch of sugar). Once you have all of the items together, it's time to start your baking project.

Now that you have all of your ingredients, it's time to get down to business. The first actual step in the process is super simple. Just take out a large mixing bowl, and dump in the flour, granulated sugar, and salt. Use a whisk to mix all of the items together well.

In the meantime, cut in the cold butter using either a pastry blender, two knives, or the tips of your fingers until the mixture resembles crumbs and the butter is cut into pea-sized pieces.

Next, pour in the cold water, doing only a few tablespoons at a time so you don't have too much liquid. Stir with a fork after each tablespoon is added. The dough should form into large clumps as you go. If the dough doesn't come together for some reason, add another tablespoon of cold water, and mix again.

Then, transfer the dough to a floured work surface. Use your hands to gently knead the dough until it comes together in a ball. Please note that the dough will look a bit lumpy with some streaks of butter, and that's okay.

Once the dough looks good, divide it in half, and shape it into discs. Wrap the discs in plastic, and then let them rest in the fridge for at least one hour before you use them in the next step. You can set your timer or just keep an eye on the clock. Please note that you can make the dough ahead of time. "Keep it well-wrapped in the refrigerator for up to 3 days, or in the freezer for up to 3 months," Beahm shares. This makes prep really simple if the dough is ready to go. 

Once the dough is almost chilled, preheat your oven to 375 F.

For the next step, grab a large mixing bowl, and throw in your peach slices, lemon juice, and lemon zest. Give the mix a few good stirs, and set it to the side, as you will need it again shortly.

Now, take out a small bowl, and toss in the brown sugar, the remaining ¼ cup of granulated sugar, and the tapioca starch. At this time, you'll also want to put in the cinnamon and nutmeg. Then, add the sugar mixture to the peach mixture, and stir everything together using a rubber spatula. Keep mixing until all of the peaches get evenly coated with sugar.

It's time to take the dough out of the fridge. Then, remove it from the plastic wrap, and get ready to work on your pie crust. Make a clean work surface for the dough, and sprinkle both sides with flour. Use a rolling pin to roll out the dough into an 11-inch circle. Start in the center, and work outwards, dusting with more flour if the dough starts to stick. Then, carefully transfer the dough to a 9-inch pie dish. Press it down with your fingers to line the dish.

Now, roll the second disc of dough, and then set it aside. You will use this piece for the topping in just a bit.

Okay, now comes the fun part. It's time to transfer the peach filling into the crust. Be sure to leave any excess liquid in the bowl. Now, you can put the second crust you rolled out over the pie. Trim the extra dough, leaving about an inch of overhang around the edges. Then, fold the edges under, and tuck the top crust under the bottom crust. Using your fingers, crimp and seal the edges.

Next, take out a small bowl, and beat the egg. Use a pastry brush to apply egg wash over the top of the crust. Once you've brushed your pie with the egg wash, sprinkle the top generously with coarse sugar for an extra sweet touch, if you'd like.

Now the pie is ready to go. Place it on a baking sheet and in your preheated oven. Then, set your timer for an hour, but be sure to keep an eye on it. You will know the pie is done when the crust is golden brown and the filling starts to bubble. Depending on your oven, it could take a little longer or shorter than an hour. Your kitchen is about to smell completely amazing.

When your pie is done baking, transfer it to a wire rack to cool. Be sure you let it cool completely before you slice and serve. You can add some vanilla ice cream if you'd like, or serve it all by itself. Your family or guests will be in heaven — trust us on this. It will be a favorite dessert, and they will want you to make this recipe again soon!

If you happen to have some leftovers, then you are in luck! "The pie can be stored loosely covered at room temperature for up to two days, or refrigerated for up to four days," Beahm shares.

"The whole pie can also be frozen after baking," he adds. "Let the pie cool completely, then place the uncovered pie in the freezer. Once it's completely frozen, wrap it tightly in plastic, or place it in a freezer bag. When ready to serve, thaw the pie on the counter. [The] frozen pie will keep for up to three months." We hope you love this pie recipe just as much as we do!