This Fresh Peach Pie is loaded with sweet peaches, cinnamon, ginger, and a double all-butter crust that bakes up flaky every single time. The filling is thick and juicy, and the dough can be made days ahead.
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Amy’s Notes
Fresh peaches don’t stick around long in Minnesota. We get a handful of amazing weeks at the farmer’s market, and then the season is quickly over. Thus, I buy peaches galore and make this homemade peach pie. This juicy peach pie is double-hugged by the flakiest all-butter crust there ever was. Peach pie for breakfast is totally normal, by the way. What you’ll love:
- The all-butter double crust is genuinely flaky, and doubling it means you get crust in every bite instead of just the edges.
- The filling sets up thick, so slices hold their shape instead of sliding across the plate.
- Cinnamon, ginger, and nutmeg round out the peaches without covering them up.
- The dough can be made up to two days ahead, which turns pie into a weeknight-possible dessert.
If you like this one, my best apple pie with flaky butter crust uses the same dough, and there are plenty more easy homemade dessert recipes where this came from.
Key Recipe Ingredients
- Fresh peaches: Semi-ripe is the target, not fully soft. Over-ripe peaches break down in the oven and can turn mushy.
- Cold butter: Real butter only, chilled and diced. Those visible butter chunks in the dough are what create the flaky layers as they steam in the oven.
- Lime juice: Tossed with the sliced peaches to draw off extra liquid and keep the fruit bright.
- All-purpose flour (in the filling): The thickener. It’s what turns peach juice into a filling that holds a slice.
- Cinnamon, ginger, and nutmeg: The three together are warmly delicious. Don’t skip the ginger.
- Egg: Brushed on the bottom crust to seal it against the juices, and on the top crust for that deep golden finish.
- Coarse sugar: Sprinkled over the top crust for crunch and sparkle. Turbinado works great.
Substitutions and Variations
- Frozen peaches: Fresh peaches are best, but if it’s off-season, you can use frozen. Thaw fully and drain thoroughly before using. Add an extra tablespoon of flour to soak up any extra liquid.
- Nectarines: Swap them for half the peaches; they behave almost identically to peaches.
- Peach berry pie: Replace about a cup of the peaches with blueberries or raspberries. Same idea as my best blueberry pie with flaky butter crust.
- Cornstarch instead of flour: Use 3 tablespoons cornstarch in place of the ½ cup flour for a glossier filling.
- Lemon for lime: Lemon juice works works just as well as lime.
- Lattice top: Cut the top dough into strips and weave instead of cutting slits. Same bake time.
- Bourbon splash: A tablespoon stirred into the filling is very good with peaches, and the alcohol bakes off.
How to Make Peach Pie
- Cut cold butter into the flour to form dough.
- Roll out pie dough to even thickness.
- Form dough rounds, cover, and chill.
- Add peach filling over bottom crust.
- Add top crust and bake. It’s done once filling is bubbly and top is golden. Cool completely.
- Serve with vanilla ice cream or stabilized whipped cream.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Dough: Make it up to 2 days ahead and keep it wrapped in the fridge. It also freezes well for up to 3 months. Thaw overnight in the fridge before rolling.
- Peaches: Slice, cover, and chill up to 24 hours ahead, kept covered in the fridge. Do not mix it with lime juice or flour mixture until ready to bake.
- Whole pie: Bake it a full day ahead. It actually slices easier and the filling will be more set the day after baking.
- Storage: Cover cooled pie and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap the fully cooled baked pie in plastic and then with foil and freeze up to 3 months. Thaw overnight in the fridge and warm in a 350F oven for about 15 minutes to crisp the crust a bit.
Video: Watch Us Make This Recipe
Fresh Peach Pie (Flaky All-Butter Crust)
Equipment
Ingredients
For the dough (double crust)
- 2 ½ cups all purpose flour
- ½ teaspoon table salt
- 1 cup butter chilled and diced
- ½ cup very cold ice water
- 1 large egg lightly beaten
For the Filling
- 5 ½ cups peaches semi-ripe, peeled and sliced
- 3 wedges lime
- 1 cup sugar
- ½ cup flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 2 tablespoons salted butter
- Optional: coarse sugar for top of crust
Instructions
- Dough (make ahead): In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
- Chill: Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour, up to overnight.
- Preheat: Preheat oven to 450F with rack on second-to-lowest position. Place a large cookie sheet on the rack to heat up.
- Roll: Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice.Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Brush bottom crust with some of the beaten egg. Roll the smaller dough ball to fit over top of 9-inch pie pan and set it aside.
- Filling: In a bowl, combine peaches with lime juice. Toss gently and drain any accumulated juices. In a bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Pour mixture over peaches, tossing to coat.
- Spread peach filling into the pie crust. Dot evenly with butter. Cover with the top pie crust, folding edges under and fluting to seal, or use fork to press down and seal edges. Cut about 8 slits on top crust. Brush rest of beaten egg over the top. Sprinkle with desired amount of coarse sugar. Cover edges with foil or a pie shield.
- Bake: Carefully remove the heated cookie sheet from oven. Place pie on sheet. Bake 10 minutes at 450F and then reduce to 350F. Bake 35-40 minutes or just until top is golden brown and filling is bubbling. Check occasionally and cover pie loosely with foil if top browns too quickly. If needed, remove foil edge during last 10 minutes to brown.
- Cool: Cool completely at room temp to allow pie filling to set; very important, as filling needs time to set. Serve chilled or at room temp. Reheat if you want to serve warm.
Video
Notes
- Substitutions: Half the peaches can be swapped for nectarines. You can use 3 tablespoons of cornstarch in place of the flour, for a glossy filling.
- Prep Ahead: The dough can be made 2 days ahead, covered, and chilled. Entire pie can be made the day before.
- Storage: Cover and keep at room temperature for 2 days, or refrigerate for up to 4 days. Baked pie can be wrapped airtight and frozen for up to 2 months.
- Be sure to let pie cool completely; overnight is best, as the filling sets up when it reaches room temperature.
- Bake time is what I use for my homemade all butter crust. Store-bought crust may brown faster.
- Serve with vanilla ice cream or stabilized whipped cream.
- This recipe is part of our dessert recipes collection.
- If you enjoyed this recipe, please come back and give it a rating
Nutrition
Commonly Asked Questions
Fresh peaches are best, but you can use frozen peaches if you can’t find fresh. Thaw the frozen peaches and drain any excess liquid before using. You may need to adjust the sugar and flour amounts slightly to account for the extra moisture. Keep in mind that the finished texture will likely be softer when using frozen peaches.
Three things matter most. Use semi-ripe peaches rather than very soft ones, drain any excess liquid, and let the baked pie cool completely before you cut it. The filling thickens as it comes down to room temperature.
You don’t have to, but most peach pie recipes taste better without the peel. The skins soften in the oven and can end up chewy in an otherwise smooth filling.
Absolutely! You can experiment with adding other fruits to your peach pie, such as raspberries, blueberries, or blackberries. Just be mindful of the ratios and flavors, so they complement each other well.
Brush the bottom crust with beaten egg before adding the filling, which seals it against the juices. Preheat a cookie sheet in the oven, then set the pie directly on it.
Once the peach pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. You can also freeze the baked pie; wrap it well airtight and freeze for up to 2 months.
You can serve peach pie warm or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Pick Perfect Peaches
Feel: You’ll want plenty of semi-ripe, very sweet peaches. It’s important to use peaches that aren’t overly ripe, since too-ripe fruit breaks down quickly during the baking process and will result in a mushy filling. Go for semi-ripe peaches that are just slightly soft and yields just a bit when pressed near the stem (if you’re not planning to use your peaches right away, buy firmer peaches and let them ripen a bit on your kitchen counter.)
Appearance: Choose peaches that are heavier and larger; they’ll tend to be juicier and sweeter. Vibrant, deep color throughout the surface of peaches indicates fruit that’s been grown under prime conditions and will yield better flavor.
Smell: Go with peaches that not only look great, but smell great. A sweet, peachy aroma indicates the fruit holds delicious flavor within.
How to Store Peaches
If your peaches are firm but you want to use them within a couple of days, simply let them soften to desired ripeness on your kitchen counter. For somewhat faster ripening, you can place them in a closed paper bag at room temperature. Adding a banana in the bag can speed up the process even more.
Once peaches feel slightly tender on top, they’re ripe and can be stored in the fridge to keep them from over-ripening.
If you’re not planning to use firm peaches for more than a couple of days, you can choose to ripen them later without compromising flavor.
More to Bake and Eat
- Dutch Apple Pie: Crumble topping instead of a top crust, with tart cranberries cutting the sweetness.
- Best Blueberry Pie with Flaky Butter Crust: Deep purple filling, same reliable crust, and it slices just as cleanly.
- Best Apple Pie Ever with Butter Crust: The same all-butter dough with a spiced apple filling. This is the pie that gets requested every Thanksgiving.
- Chocolate Mocha Cream Pie: I don’t even like chocolate pies, but this one is SO good!
- This is my Best Peach Crisp, which is truly crispy on top, which a juicy filling.
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