This homemade peach pie takes advantage of the abundance of summertime fresh fruit. If you live in peach country (hello, Georgia!) do yourself a favor and make at least one peach pie with fresh peaches when they’re in season!
How to make homemade peach pie
Of course, there are numerous variations on making peach pies. You can make a double crust pie, a lattice crust pie, or — in this case — a single crust pie.
You could use a store bought pie crust, but really? I want you to learn to make your own. This is a skill that will serve your during the summer fruit months, as well as during holiday pie season. Pie dough is pretty easy to make and it will wow people. “Homemade crust!?” they will say, fluttering their hands over their face as though they simply cannot believe it. Because who does that anymore? You do, my friend. YOU DO. Here’s a pie crust recipe to try.
Assembling the pie
Transfer pie crust to a 9-inch pie pan and crimp the edges. (While the making of the pie dough is pretty simple, learning to crimp a pie crust takes a bit more practice!) One easy method? Use the tines of a fork!
Add filling and — don’t skip this step — set the pie on a cookie sheet lined with foil. It is very possible that the pie will bubble and overflow. This will make a mess of the inside of your oven if you don’t prevent that from happening.
This recipe makes a peach pie with fresh peaches. Of course, fresh peaches are ideal, but what if you want a peach pie when peaches aren’t in season? There are some options, friends.
Making a peach pie with canned peaches
Canned peaches come in a syrup. This syrup can be “light” or “heavy” — this will be denoted on the can. In either case, you’ll want to drain the syrup from the peaches (reserve it for another use, like adding to fruit smoothies). For a successful peach pie using canned peaches, you want to remove as much of that liquid as possible.
If you’re using peaches that were canned in a heavy syrup, consider reducing the amount of sugar you use in the filling to 3/4 cup.
Making a peach pie with frozen peaches
If you had enough foresight to freeze fruit during the height of peach season, yes, you can use those to make a peach pie. To do so, thaw the peaches completely, then drain off any liquid before measuring.
As with every single fruit pie I can think of, this pie is delicious served with a scoop of vanilla ice cream. You can also top each slice with a dollop of whipped cream.
Serve it warm from the oven or at room temperature.
Peach Pie Crust
- 1 unbaked pie crust for 9-inch pan
Peach Pie Filling
- 5 cups sliced fresh peaches
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 egg
- 1 teaspoon nutmeg
- Preheat oven to 350 degrees. Prepare pie crust in a pie pan.
- Put sliced peaches in a large mixing bowl.
- In a small bowl, mix together remaining ingredients until smooth and then pour over the peaches and mix together.
- Pour peach mixture into the pie crust and spread evenly. Set the pie on a cookie sheet lined with foil to prevent overflowing onto the base of your oven.
- Bake for 65-70 minutes or until crust is golden brown.