Food and Recipes Desserts Pies Easy Peach Pie 5.0 (5) 4 Reviews Gussied-up store-bought pie crust keeps prep for this peach pie easy-peasy, while fresh farmers' market fruits deliver the sweetest, freshest flavor. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Updated on July 22, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 1 hr 45 mins Servings: 8 Peach pies are one of the highlights of summer's produce bounty. You just can't beat the flavor and juiciness of peak-season fruit in a buttery, delicate crust. In this peach pie recipe, sweet ripe peaches cook to supple tenderness in a stunning double-crust delight that's sure to win you "oohs" and "aahs"—whether you present it to your family at the dinner table or a crowd at a get-together. Unlike many peach pie recipes, which add cinnamon and/or nutmeg to enhance the flavor, we stir in a little vanilla extract for a peaches-and-cream vibe. And we dot the top of the filling with butter before the top crust goes on. As the pie bakes, the butter melts into the filling for added richness. The crust is store-bought but feels homemade because we brush it with egg wash and sprinkle on lots of turbinado sugar for an irresistible crunchy effect in the finished pie. Caitlin Bensel, Food Stylist: Torie Cox How To Make Easy Peach Pie Just a few steps and 20 minutes of prep are all it takes to get this pie in the oven. Step 1. Prepare pie crusts: First, as the oven preheats, make sure to set out the pie crusts per the package directions. If you try to work with them straight from the fridge, they'll likely tear; you need to take the chill off.Step 2. Make peach pie filling: Next, simply stir together sliced peeled peaches, granulated and brown sugar, cornstarch, lemon juice, vanilla, and salt. This mixture will very quickly become very juicy (the cornstarch will thicken the juices).Step 3. Fit pie crust to pan: Unroll a pie crust, roll it a little thinner with a rolling pin, and fit it into a 9-inch pie plate. Step 4. Add pie filling and second crust: Add the filling, top it with little butter pieces, and fit the top crust over the filling. Fold the edges under, press to seal top and bottom crust together, and crimp the edges. Brush the top crust with egg wash, sprinkle with turbinado sugar, cut slits to vent the steam.Step 5. Bake pie: Pop the pie in a 375°F oven. Bake the pie for 55 to 60 minutes, shielding the crust after 40 minutes if needed. The last, most torturous, step is to cool the pie for at least 30 minutes before digging in. If you cut in too soon, the slices will not hold their shape. Easy Peach Pie Ingredients Aside from fresh peaches and refrigerated pie crusts, the remaining ingredients are pretty much kitchen staples: Cornstarch: This helps to thicken up the pie's juices so they aren't runny.Lemon juice: Fresh lemon juice enhances the flavor of the fruit.Vanilla: For that peaches-and-cream flavor.Salt: Even sweet things need a little salt for balanced flavor.Butter: Dollop some on top of the filling to make the flavor more rich.Egg: This helps secure the turbinado sugar to the crust.Three kinds of sugar: Hear us out, now—there's a good reason for each type of sugar. Brown sugar lends rich caramel notes to the filling, but if we used all brown sugar, the color would be murky. We balance it with granulated sugar to get the ideal sweetness level. Turbinado goes on the top pie crust, and it's what creates that sparkly, super-crunchy crust. Caitlin Bensel, Food Stylist: Torie Cox What Type of Peach Is Best for Peach Pie? For optimal flavor, use fresh peaches, and seek out a freestone variety, whose flesh easily releases from the pit. With cling or clingstone peaches, as the name indicates, the flesh clings to the pit, so they're a little more work to prepare. We prefer yellow peaches for their traditional color, but you could also use white peaches if you prefer. In a pinch, you can use frozen sliced peaches. Thaw them completely, drain off the liquid, and pat dry with paper towels before tossing with the other ingredients. How to Tell if a Peach Is Ripe How To Peel Fresh Peaches for Peach Pie We prefer peeled peaches for this pie, though you technically can leave the peel on if you prefer; it will soften a bit as the pie bakes but is likely to retain a little chew. For the silkiest filling, remove the peel. The quickest way to do so is with a serrated vegetable peeler or serrated paring knife. Another popular method is to dip the whole fruit into boiling water for a few seconds, then transfer the fruit immediately to an ice water bath—at which point the skins will easily slip off. But bringing a large pot of water to a boil and setting up a bowl of ice water honestly takes longer than simply peeling the peaches outright. Just know that you need a serrated blade for a proper grip on the skin. Creative Ideas for Leftover Peach Pie If you happen to have leftovers, of course you can enjoy them cold from the fridge or reheated in the microwave (30 to 60 seconds) with a scoop of vanilla ice cream. If you've let the pie languish for a bit—hard to believe, but it could happen—and the bottom crust is soggier than you like, here are some ways to still enjoy the pie. First, you can scoop some into a blender with some vanilla ice cream and a splash of milk, and blitz to make a peach pie milkshake. Or try chopping up a slice and layering with vanilla yogurt to make a pretty parfait with delicious textural contrasts. Finally, you can chop up a slice or scoop of pie (crust and filling) and mound it on top of oatmeal for a real breakfast treat. Caitlin Bensel, Food Stylist: Torie Cox Ingredients 1 (14.1-oz.) package refrigerated pie crusts 5 cups sliced peeled peaches (7 or 8 medium peaches) 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 cup packed brown sugar 1 Tbsp. fresh lemon juice 3/4 tsp. vanilla extract 1/4 tsp. table salt 2 Tbsp. unsalted butter, cut into small pieces 1 large egg, lightly beaten 2 Tbsp. turbinado sugar Directions Prepare pie crusts: Preheat oven to 375°F. Set pie crusts out at room temperature according to package directions. Caitlin Bensel, Food Stylist: Torie Cox Prepare pie filling: Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine. Caitlin Bensel, Food Stylist: Torie Cox Add crusts and filling to pie plate: Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge). Caitlin Bensel, Food Stylist: Torie Cox Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filling. Caitlin Bensel, Food Stylist: Torie Cox Unroll the other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and crimp. Caitlin Bensel, Food Stylist: Torie Cox Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 4 slits in top of pie for steam to escape. Caitlin Bensel, Food Stylist: Torie Cox Bake pie: Bake at 375°F until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing. Caitlin Bensel, Food Stylist: Torie Cox Frequently Asked Questions What's the difference between a peach pie and a peach cobbler? The easiest distinction between a peach pie and a peach cobbler is in the crusts: A peach pie usually has one bottom crust and sometimes a top crust. A peach cobbler, on the other had, only has a top crust. A peach cobbler is also typically made with an easy crumb or streusel crust that doesn't require fitting and sealing the way pie dough does. When making a peach pie do you peel the peaches?, We recommend you peel the peaches when you're making peach pie. The peel will tenderize some during baking, but it can be chewy. You want a nice silky filling for your pie, so get rid of the peel if you can. How do you keep a peach pie from being runny? The peaches will naturally release a lot of juice, so you can help to thicken that up by adding cornstarch to the pie filling. As the filling cooks, the cornstarch will mix with the juices to create a luscious filling that's juicy but not thin and watery. Rate It Print