There is nothing quite like the joy of sinking your fork into a warm slice of Summer Peach Pie, where the luscious sweetness of ripe peaches meets a perfectly flaky, buttery crust. This classic dessert celebrates the essence of summer in every bite, combining simple ingredients that come together to create a pie bursting with fresh flavor and comforting spices. Whether you’re baking for a family gathering or a casual weekend treat, this Summer Peach Pie is bound to become one of your favorite go-to recipes for capturing the essence of sunny, peach-filled days.

Ingredients You’ll Need

This Summer Peach Pie recipe calls for straightforward, wholesome ingredients that each play a vital role in creating the perfect balance of texture, sweetness, and aroma. From the flaky crust to the bursting peach filling, every component is carefully chosen to bring out the best in this delightful dessert.

All-purpose flour: The foundation of your crust, providing structure and that coveted flaky texture.
Sea salt: Enhances flavor and balances sweetness throughout the pie.
White sugar: Adds a subtle sweetness to the crust, complementing the juicy peach filling.
Unsalted butter: Cold and cubed, it creates the tender, flaky layers in the crust when properly cut in.
Vanilla extract: Adds a fragrant warmth both to the dough and the filling.
Cold water: Binds the dough just enough without making it tough.
Egg yolk + cold water (egg wash): Gives the crust a beautiful golden sheen.
Fresh peaches: Peeled, pitted, and quartered, these are the star of the show with their juicy, sweet-tart punch.
Granulated sugar: Sweetens the filling evenly without overpowering the peaches’ natural flavor.
Golden brown sugar: Adds depth with a hint of molasses undertones.
Lemon juice & zest: Brightens the filling’s flavor and balances the sweetness.
Warm spices (cinnamon, nutmeg, ginger): Create a cozy, inviting aroma and layer of complexity.
Cornstarch: Thickens the peach juices, keeping the filling from running all over your plate.

How to Make Summer Peach Pie

Step 1: Prepare the Pie Dough

Start by mixing flour, sugar, and sea salt, ensuring a well-balanced base. Then, incorporate cold, cubed butter with a pastry blender or forks until the texture resembles peas—this ensures your crust is flaky and tender. Add the vanilla extract and cold water to bring the dough together into a cohesive ball, taking care not to overwork it. Divide and chill the dough discs before rolling. Chilling is essential to relax the gluten and keep the butter cold, which helps achieve that flaky bite.

Step 2: Roll and Chill the Crusts

Roll one dough disc into a 12-inch circle to line your pie pan; trimming and letting it chill ensures it holds its shape during baking. Roll out the other disc, this will be your decorative top crust, which can be personalized with a lattice pattern or cut-outs. Keeping the dough chilled throughout makes handling easier and prevents shrinkage when baking.

Step 3: Prepare the Peach Filling

In a large bowl, gently toss the peaches with granulated and brown sugars, vanilla, lemon juice and zest, warming spices, and cornstarch. Letting the mixture rest for 10 minutes allows the peaches to release their natural juices, letting all ingredients mingle and develop deeper flavor before going into the pie.

Step 4: Assemble and Chill

Layer the peach filling into the bottom crust, then carefully place the top crust—whether lattice or solid—over the filling. Crimp the edges for that classic pie look and brush the surface with egg wash; this creates a beautiful golden finish. Chill the assembled pie before baking so the crust stays firm and holds its shape during cooking.

Step 5: Bake to Perfection

Bake the pie at 350°F for about an hour until the filling bubbles steadily and the crust turns golden brown. Placing the pie on a rimmed baking sheet prevents any delicious juices from spilling over into the oven. Turning the pie halfway through cooking encourages even browning and ensures the peaches soften to tender perfection.

Step 6: Cool and Set

Once out of the oven, allow the Summer Peach Pie to cool for at least an hour to let the filling thicken fully—a few hours is even better for clean, neat slices. Cutting the pie too soon risks losing that luscious, beautifully set filling.

How to Serve Summer Peach Pie

Garnishes

For a classic finish, serve your slice with a scoop of creamy vanilla ice cream, which melts slightly over the warm peaches for pure magic. A dusting of powdered sugar or a fresh sprig of mint adds a touch of elegance and freshness to each plate.

Side Dishes

Summer Peach Pie pairs beautifully with light accompaniments like whipped cream or a dollop of crème fraîche. For a breezy summer gathering, consider serving alongside a refreshing iced tea or sparkling lemonade to complement the pie’s natural sweetness.

Creative Ways to Present

Want to wow your guests? Serve the pie in individual ramekins for a personalized touch or make mini Summer Peach Pie tarts perfect for potlucks and picnics. Top with toasted almonds or a drizzle of honey for added texture and flavor layers.

Make Ahead and Storage

Storing Leftovers

Cover the pie loosely with foil or plastic wrap and store in the refrigerator. Leftover Summer Peach Pie will stay fresh for 3 to 4 days, allowing you to enjoy every last juicy bite without wasting a crumb.

Freezing

You can freeze baked peach pie by wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating gently in the oven to restore its fresh-baked charm.

Reheating

To warm up leftovers, place slices on a baking sheet and reheat in a 325°F oven for 10-15 minutes. This helps refresh the crust’s crispiness while warming the filling just right. Avoid the microwave to keep the crust from becoming soggy.

FAQs

Can I use canned peaches for Summer Peach Pie?

Fresh peaches are best for this pie as they provide that natural sweetness and firm texture, but if fresh peaches aren’t available, well-drained canned peaches can work in a pinch. Just reduce the added sugar slightly since canned peaches tend to be sweeter.

How do I prevent a soggy pie crust?

Ensuring your dough is well chilled before baking and using cornstarch in the filling to thicken the juices are key. Also, placing the pie on a baking sheet catches any drips, and letting the pie cool fully helps the filling set so it doesn’t ooze onto the crust.

Can I make this pie vegan?

Absolutely! Swap the butter in the crust for a vegan alternative like margarine or coconut oil and replace the egg wash with a plant-based milk or maple syrup for that glossy finish. The filling is naturally vegan.

How do I store leftover pie?

Keep your Summer Peach Pie covered in the refrigerator for up to 4 days. For longer storage, freezing is your best bet to preserve flavor and texture.

What is the best way to peel peaches easily?

Blanch peaches by dipping them in boiling water for 30 seconds and then plunging them into ice water. The skins should slip off easily without damaging the fruit.

Final Thoughts

There is something so soul-satisfying about baking and sharing a Summer Peach Pie with friends and family. From the flaky crust to the warm, juicy peach filling, it’s a dish that embodies the carefree spirit of summer. I encourage you to give this recipe a try and let the sweet, fragrant peaches bring a bit of sunshine into your kitchen and heart.

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Summer Peach Pie Recipe

★★★★★

4.8 from 21 reviews

Author: Sophie
Total Time: 4 hours 35 minutes (including chilling and cooling time)
Yield: 1 9-inch pie (8 slices) 1x
Diet: Vegetarian

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Description

This Summer Peach Pie is a delightful dessert featuring a flaky, buttery homemade crust filled with juicy, spiced peaches. Perfectly balanced with hints of cinnamon, nutmeg, and fresh lemon zest, this pie captures the essence of summer in every bite. Ideal for family gatherings or a sweet treat on a warm day, it pairs beautifully with vanilla ice cream.

Instructions

Make the Pie Dough: In a large mixing bowl, combine flour, sugar and salt. Cut in the cubed butter using a pastry blender or forks until pea-sized pieces form. Add cold water and vanilla extract, stirring gently until dough clumps. Transfer to floured surface and fold dough until incorporated, forming a ball. Divide into two discs, wrap in plastic, and chill for 15 minutes.
Roll Out Crusts: Remove one disc and roll into a 12-inch circle. Place on a cookie sheet and freeze for 10 minutes. Roll out second disc to 12 inches and fit into a 9-inch pie pan, trimming excess to 1 inch; refrigerate.
Prepare Top Crust: Remove the chilled top crust from freezer and decorate with lattice cutter or stencils as desired. Keep chilled to maintain shape and place back in fridge once decorated.
Make Peach Filling: Preheat oven to 350°F. In a large bowl, stir together peaches, granulated sugar, brown sugar, vanilla, lemon juice, lemon zest, cinnamon, nutmeg, ginger, and cornstarch until peaches are well coated. Let sit covered for 10 minutes to release juices.
Assemble the Pie: Pour peach filling into bottom crust in pie pan. Gently place the decorated top crust over the filling and tuck edges under the bottom crust, crimping decoratively. Brush top crust with egg wash and chill for 15 minutes.
Bake the Pie: Place pie on a rimmed baking sheet and bake for 60-70 minutes, turning halfway through for even baking, until juices bubble and crust is golden.
Cool and Serve: Remove pie from oven and allow to cool for at least 1 hour, ideally 3-4 hours, to let filling set. Serve with scoops of vanilla ice cream for best experience.

Notes

Keeping the dough and butter cold helps achieve a flaky crust.
Allow the pie to cool fully to prevent the filling from running when sliced.
Use a rimmed baking sheet to catch any filling drips during baking.
If peaches are not in season, frozen peeled peaches can be used but reduce the sugar slightly.
For extra flavor, you can add a touch of almond extract to the filling or crust.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American