The Perfect Peach Pie

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I swear I say this all the time whenever I bake a pie and try the finished product, but I am going to have to say it again here… this is my new favorite pie. This perfect peach pie is so elegant and it tastes just as good! The smells that this pie emits as it bakes and cools is something you just have to experience for yourself. Want to take this already amazing pie up a notch? Add some homemade or store-bought vanilla ice cream to a warm slice of this peach pie and you’ve got a masterpiece right in front of you! (And it’ll taste like one too!)

As I was taking pictures for the blog, I obviously had to try my own dish and when I did, I knew immediately that my family was going to make quick work of the whole entire thing and they’d be asking me to make it again soon. Now I can’t complain whatsoever, all it means is that this peach pie tastes incredible!

Ingredient sourcing

Now I usually don’t like to skimp on ingredients for any of my recipes so I usually like to recommend getting the best ingredients that you can find for yourself! Now what I mean by this is getting your ingredients as local as you possibly can. For example, whenever I can, I like to get my eggs from a neighbor who happens to have chickens. Farm fresh local eggs are ten times better than store bought, and I can say that with no doubt in my mind. One example for this recipe would be to get your peaches from a farmers’ market. Not only are you guaranteed to get the best ingredients when you source from your local area, you also get the satisfaction from knowing that you are supporting local farmers and local businesses too! Which is just as important! :)

Now I know that not everyone knows of a place to get local chicken eggs or not everyone has a local farmers market and guess what… there’s absolutely nothing wrong with that. If you get your ingredients from your local store, the pie is going to taste just as good! It is just a recommendation if you have the means!

three major don’ts when making pie crust

• Don’t overwork the dough – It’ll get tough instead of flaky.

• Don’t use warm ingredients – Butter and water should be cold to keep the crust tender.

• Don’t skip chilling the dough – Resting prevents shrinkage and helps flakiness.

two major don’ts when making pie filling

• Don’t overfill the pie – It’ll bubble over. (No one wants that!)

• Don’t add raw fruit without a thickener – Use cornstarch, flour, or tapioca to avoid a runny filling.

General pie baking don’ts

• Don’t forget an egg wash (if desired) – No egg wash = a pale and dull crust.

• Don’t underbake – The crust needs time to brown and crisp, especially the bottom.

Peach Pie Storing Options

Room Temperature (1–2 days):

• Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days.

Refrigerator (3–4 days):

• Best option: Cover tightly with plastic wrap or aluminum foil and refrigerate.

• This helps to keep the crust from getting soggy and preserves freshness.

Freezer (Up to 3 months):

• Let the pie cool completely.

• Wrap tightly in plastic wrap, then in foil, or place in a freezer-safe container.

• To serve: thaw overnight in the fridge, then reheat in a 350°F oven for 15–20 minutes.

serving tips

1. Let It Cool First

• Allow the pie to cool completely for at least 2–4 hours after baking.

• This helps the filling set, making it easier to slice neatly.

2. Use a Sharp Knife & Pie Server

• Use a sharp knife to cut slices (making sure to wipe the knife between cuts).

• A pie server or spatula makes it easier to lift clean slices.

3. Add Toppings (Optional but Delicious)

• Vanilla ice cream – This is my favorite and is a classic pairing.

• Whipped cream – Light and fluffy for the best bite.

• Drizzle of caramel or honey – Adds a different, sweet twist.

• Sprinkle of cinnamon sugar – Because why not!

Yield: 8 Slices

Author: Rian Mecklenburg

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Perfect Peach Pie

This classic homemade peach pie features a flaky, buttery crust and a juicy, sweet peach filling made from fresh peaches. Perfect for summer gatherings or cozy desserts year-round, this pie is easy to make and bursting with flavor in every slice.

Prep time: 30 MinCook time: 1 HourInactive time: 6 HourTotal time: 7 H & 30 M

Ingredients

Pie Crust

• 2 & ½ cups all-purpose flour
• 1 tsp salt
• 6 tbsp unsalted butter, chilled and cubed
• ⅔ cup vegetable shortening, chilled
• ½ cup ice cold water

Peach Pie Filling

• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6-7 fresh peaches, peeled and sliced

Instructions

Peach Pie

1. In a large bowl whisk together all-purpose flour and salt.
2. Add butter and shortening to the bowl, and using two forks cut the butter and shortening into the flour mixture. The goal is a coarse meal, do not overwork/overmix.
3. Measure out ½ cup of water and add a couple of ice cubes to cool the water down, waiting until the ice cubes are fully melted.
4. Drizzle the cold water into the bowl, 1 tablespoon at a time making sure to use a rubber spatula to mix thoroughly between adding water. Stop adding water when the dough begins to form a large clump and do not add any more water than you need.
5. Transfer the dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Avoid overworking the dough.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
7. Once the dough has chilled for at least 2 hours, split the dough and put the other half back into the fridge. Lightly flour your work surface and begin to roll out the dough. Roll the dough into a very thin 12-inch circle which should fit a 9in pie pan.
8. Using the rolling pin, transfer the disc into your pie pan, trimming the edges.
9. Put parchment paper in the center of the pie pan and weigh down with pie weights or beans like I did in the case.
10. Blind bake the bottom half, in an oven set to 375° for 20 minutes.
11. Take out of the oven and take pie the weights out and put your peach pie filling in and level.
12. Repeat STEP #7 with the other half of the dough. Once a 12-inch circle has been achieved, slice strips of dough evenly with a sharp knife or a pizza cutter.
13. - Lay the strips of dough over and under each other to form a lattice design over the peach filling.
14. - Once you have completed the lattice design, trim off excess dough.
15. - Bake in an oven set to 400° for 10 minutes, then lower the temperature to 375° and continue cooking for another 30-40 minutes or until the top is a golden brown.
16. - Let cool for 3-4 hours before slicing and serving.
17. - Enjoy!

Peach Pie Filling Instructions

1. Melt the butter in a medium saucepan over low heat. Add the vanilla extract and corn starch and stir until combined.
2. Add in granulated sugar, brown sugar, cinnamon, and salt. Stir once more until combined.
3. Add in peeled and sliced fresh peaches.
4. Sitr regularly for 8-10 minutes. We are looking for the peaches to start to release their juices and cook down.
5. Remove from heat.

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