This Peach Pie is out-of-this-world good! It’s made with the perfect pie crust and the best peach pie filling you have ever tried. Trust us, you’ll never be satisfied by a store-bought peach pie again!
Pie making is an art, and this pie is no exception. There are two essentials for the perfect peach pie – fresh, ripe, peaches and a flaky, fresh pie crust. The pie crust in this recipe is the perfect crust for fruit pies. It is light and flaky, yet sturdy enough to support the fruit filling. This pie has it all.
There’s truly nothing better than a slice of freshly baked warm peach pie…unless it’s that same pie with some fresh whipped cream or vanilla ice cream on top!
The Best Peach Pie Filling
The best peach pie filling is one that is somewhat simple. The peach is naturally fantastic—you really don’t need to add a massive list of ingredients to it. Every item in this filling is there because it highlights the star of the show: the peach!
If you are fortunate to live in an area where you can grow or buy fresh peaches, you know the difference between an orchard-grown peach and a store-bought peach. Fresh peaches are so juicy and sweet. There isn’t much in this world that tastes better.
One thing that takes this peach pie up a whole level is the glaze on top. It perfectly complements the taste of the delicious peaches without overpowering them. This peach pie recipe is perfect for fresh peaches. The glaze is simple and complements the peaches beautifully. We definitely want the peaches to have the leading role in every incredible bite!
More Peach Recipes:
- Raspberry Peach Cobbler
- Peaches and Cream Cinnamon Roll
- Strawberry Peach Tart
- Peach Lemonade
- Raspberry Peach Freezer Jam
How to Make Peach Pie
For the Pie Crust
- Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 Tbsp. at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix.
- Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan.
- Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking.
- If making a pre-baked crust, bake in a hot oven — about 425°F for about 10-12 minutes or until golden brown.