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Best Homemade Peach Pie

By: Angell Clark  /  August 6, 2025
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Our friend Mike Miller grows delicious organic peaches that we’re selling at our farm store for local pickup. Right now, the variety we have is called Sierra Rich. The skin of these peaches has a delicate blend of sunset hues — golden yellow blushed with deep coral or rosy red, like a watercolor painting. They are so beautiful, I hate to remove the skin! But it’s required if I’m making a pie. Homemade peach pie with a dollop of ice cream is another summer tradition. Keep your eye on the farm store because Mike promises his next peach variety, called Sweet Dream, is too sweet. We’ll let you know when they arrive!

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Best Homemade Peach Pie

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  • Author: Angell Clark
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Description

Here’s a classic, juicy, flaky peach pie recipe that celebrates ripe summer peaches, with just the right balance of sweetness and spice. You can use fresh, ripe peaches or even peel-and-freeze some ahead of time to use later!

Ingredients

Scale

For the filling:

  • 5–6 cups fresh ripe peaches (about 6–8 medium), peeled and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1/4 cup cornstarch (or 5 tablespoon flour)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

For the crust:

  • Use your favorite double pie crust (homemade or store-bought)
  • 1 tablespoon butter (to dot the filling)
  • 1 egg + 1 tablespoon water (for egg wash)
  • Sugar for sprinkling

Instructions

  1. Prepare your crust: Roll out the bottom crustand fit it into a 9-inch pie pan. Refrigerate while you make the filling
  2. Make the filling: In a large bowl, gently mix the peaches, both sugars, cornstarch (or flour), lemon juice, cinnamon, nutmeg (if using), salt, and vanilla. Let sit for 10-15 minutes to release juices.
  3. Fill the pie: Pour the peach mixture into the prepared crust. Dot with butter.
  4. Add the top crust: Place the second crust on top (either whole with slits, or in a lattice). Trim and crimp the edges. Brush with egg wash and sprinkle with sugar.
  5. Bake: Preheat oven to 425° (220°C) Bake pie on the lower rack for 20 minutes, then reduce heat to 375° (190°C) and continue baking for 30-40 minutes until the crust is golden and filling is bubbling.
  6. Cool completely (at least 2-3 hours) to allow the filling to set before slicing.

Notes

  • Use ripe but firm peaches for the best texture.
  • If your peaches are very juicy, add an extra tablespoon of cornstarch or bake a bit longer to thicken the filling.
  • A foil collar or pie shield can help keep the edges from overbrowning.

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