Ready to celebrate peach season in the sweetest way possible? There’s nothing quite like the taste of a fresh, juicy peach baked into a warm, flaky pie. Whether you’re craving classic comfort or something with a creative twist, we’ve gathered 34 mouthwatering recipes that will make your kitchen smell like summer heaven. Let’s dive into these delectable peach pie creations that are sure to become new family favorites!
Classic Southern Peach Pie with Fresh Peaches
Zesty summer vibes call for this absolute showstopper. Grab those juicy peaches and let’s create a pie that’ll have everyone begging for seconds. This classic Southern beauty is pure comfort in a crust.
Ingredients
– 2 ½ cups of all-purpose flour for that perfect flaky crust
– A good pinch of salt to balance the sweetness
– 1 cup of cold cubed butter (keep it chilly!)
– A splash of ice water to bring it all together
– About 6-7 fresh ripe peaches, peeled and sliced
– ¾ cup of granulated sugar for that sweet kiss
– A couple of tablespoons of cornstarch to thicken things up
– A generous squeeze of fresh lemon juice
– A dash of cinnamon for that warm hug
– 1 egg for that golden shine
– A sprinkle of coarse sugar for crunch
Instructions
1. Combine 2 ½ cups flour and a pinch of salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
3. Drizzle in ice water, 1 tablespoon at a time, mixing until dough just comes together.
4. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes minimum.
5. Peel and slice 6-7 fresh peaches into ½-inch thick slices.
6. Toss peach slices with ¾ cup sugar, 2 tablespoons cornstarch, lemon juice, and cinnamon in a large bowl.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie plate.
8. Transfer dough to pie plate, pressing gently into corners without stretching.
9. Fill with peach mixture, mounding slightly in the center.
10. Roll out second dough disk and place over filling.
11. Crimp edges together firmly to seal.
12. Cut several slits in the top crust for steam to escape.
13. Whisk 1 egg with 1 tablespoon water and brush over entire top crust.
14. Sprinkle generously with coarse sugar for that sparkling finish.
15. Bake at 425°F for 15 minutes, then reduce to 375°F and bake 35-45 more minutes until golden brown and bubbly.
16. Cool completely on a wire rack before slicing, about 3-4 hours.
So that first bite gives you flaky, buttery crust giving way to jammy peach filling with just the right amount of syrupy goodness. Serve it warm with a scoop of vanilla ice cream melting into all those nooks and crannies, or enjoy it room temperature when the fruit flavors really shine through.
Rustic Fresh Peach Pie with a Lattice Crust
Perfectly juicy peaches meet buttery crust in this stunning lattice pie. Bake this beauty to impress your crew with minimal effort. Get ready for the ultimate summer dessert that screams farmhouse charm.
Ingredients
- About 6 cups of sliced fresh peaches (that’s roughly 8 medium ones)
- 2 cups of all-purpose flour, plus extra for dusting
- 1 cup of granulated sugar
- 3/4 cup of cold unsalted butter, cubed
- A couple of tablespoons of cornstarch
- A splash of lemon juice
- A pinch of salt
- 1 large egg for that golden shine
- Ice water, just enough to bring the dough together
Instructions
- Whisk together 2 cups flour and that pinch of salt in a large bowl.
- Cut in 3/4 cup cold butter cubes using a pastry cutter until the mixture looks like coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for exactly 30 minutes.
- While dough chills, toss 6 cups sliced peaches with 1 cup sugar, 2 tablespoons cornstarch, and a splash of lemon juice in a separate bowl.
- Roll out one dough disc on a floured surface to fit a 9-inch pie plate.
- Transfer the bottom crust to the pie plate and trim the edges, leaving a 1-inch overhang.
- Fill the crust with the peach mixture, mounding it slightly in the center.
- Roll out the second dough disc and cut it into 1-inch wide strips for the lattice.
- Weave the strips over the filling in a lattice pattern, crimping the edges to seal.
- Beat 1 large egg with 1 tablespoon water and brush it evenly over the lattice crust.
- Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Juicy peach slices become tender beneath that crisp, golden lattice. The buttery crust shatters with each forkful, releasing sweet summer fragrance. Serve warm with vanilla ice cream melting into the lattice gaps, or enjoy cold for breakfast the next day—no judgment here.
Bourbon-Infused Fresh Peach Pie
Ditch the boring desserts—this bourbon-kissed peach pie is your new summer obsession. Grab those juicy peaches and let’s make magic happen in under an hour. Your kitchen will smell like heaven, promise.
Ingredients
– 4 cups of sliced fresh peaches (about 6 medium ones)
– 1 cup of granulated sugar
– ¼ cup of all-purpose flour
– A generous splash of bourbon (about 2 tablespoons)
– 1 teaspoon of vanilla extract
– A couple of premade pie crusts (one for bottom, one for top)
– 2 tablespoons of cold butter, cubed
– A quick egg wash (1 egg beaten with 1 tablespoon of water)
– A sprinkle of coarse sugar for topping
Instructions
1. Preheat your oven to 375°F.
2. Roll out one pie crust and press it into a 9-inch pie dish.
3. In a large bowl, toss the sliced peaches with granulated sugar and flour until evenly coated.
4. Pour the bourbon and vanilla extract over the peach mixture, then stir gently to combine.
5. Tip: Let the filling sit for 10 minutes—this helps the peaches release their juices and prevents a soggy crust.
6. Pour the peach filling into the prepared pie crust, spreading it evenly.
7. Dot the top of the filling with cold butter cubes.
8. Place the second pie crust over the filling, then crimp the edges to seal.
9. Cut 4-5 slits in the top crust to allow steam to escape.
10. Brush the entire top crust with the egg wash using a pastry brush.
11. Sprinkle coarse sugar generously over the egg-washed crust.
12. Tip: Place the pie on a baking sheet to catch any drips and ensure even baking.
13. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
14. Tip: Cool the pie completely on a wire rack—this helps the filling set for cleaner slices.
15. Slice and serve once cooled.
Flaky, buttery crust gives way to tender peaches with a warm bourbon kick. Serve it slightly warm with a scoop of vanilla ice cream for that perfect hot-cold contrast. Leftovers? They’re even better the next day—if they last that long.
Cinnamon-Sugar Fresh Peach Pie
Perfectly spiced summer peaches wrapped in buttery crust—this pie screams sunshine. Grab those juicy peaches before they’re gone and bake this stunner. Your kitchen will smell like heaven, promise.
Ingredients
- About 5–6 ripe peaches, peeled and sliced
- A cup of granulated sugar
- A couple of tablespoons of cornstarch
- A generous teaspoon of cinnamon
- A pinch of salt
- Two store-bought pie crusts (or your favorite homemade)
- A splash of lemon juice
- An egg for that golden shine
- A sprinkle of coarse sugar on top
Instructions
- Preheat your oven to 375°F and grab a 9-inch pie dish.
- Roll out one pie crust and press it into the dish, trimming any excess hanging over the edge.
- Toss the sliced peaches with lemon juice in a large bowl to keep them from browning.
- Mix sugar, cornstarch, cinnamon, and salt in a separate bowl until fully combined.
- Pour the sugar mixture over the peaches and gently fold until every slice is coated.
- Tip: Let the filling sit for 10 minutes—this helps the cornstarch activate and prevents a soupy pie.
- Pour the peach filling into the crust-lined dish, spreading it evenly.
- Roll out the second crust and place it over the filling, crimping the edges with a fork to seal.
- Cut a few slits in the top crust to let steam escape during baking.
- Whisk the egg with a tablespoon of water and brush it over the top crust for a glossy finish.
- Sprinkle coarse sugar generously over the egg wash.
- Tip: Place the pie on a baking sheet to catch any drips and avoid a messy oven.
- Bake for 45–50 minutes, until the crust is deep golden and filling bubbles through the slits.
- Tip: Cool the pie completely on a wire rack—about 3 hours—so the filling sets up perfectly.
Golden, flaky crust gives way to tender, cinnamon-kissed peaches that hold their shape. Serve it warm with a scoop of vanilla ice cream melting into the sugary juices, or enjoy a slice cold straight from the fridge for a refreshing treat.
Vanilla Bean Peach Pie with Fresh Peaches
Bake this vanilla bean peach pie and watch summer dessert dreams come true. Fresh peaches meet creamy vanilla in a flaky crust that’ll have everyone begging for seconds. Trust me, it’s worth every minute.
Ingredients
– 2 cups of all-purpose flour
– A stick of cold butter, cubed
– A splash of ice water
– 4–5 ripe peaches, sliced
– 1 cup of granulated sugar
– A couple of tablespoons of cornstarch
– 1 whole vanilla bean, split and scraped
– A pinch of salt
– A dash of lemon juice
– 1 egg, for that golden glaze
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt.
3. Add the cold, cubed butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
4. Drizzle in the ice water, a tablespoon at a time, and stir until the dough just comes together.
5. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
6. While the dough chills, toss the sliced peaches with sugar, cornstarch, scraped vanilla bean seeds, and lemon juice in a bowl.
7. Roll out one dough disc on a floured surface to fit a 9-inch pie dish.
8. Transfer the dough to the pie dish, trimming any excess.
9. Pour the peach filling into the crust.
10. Roll out the second dough disc and place it over the filling.
11. Crimp the edges to seal and cut a few slits in the top for steam.
12. Whisk the egg and brush it over the crust for a shiny finish.
13. Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
14. Let the pie cool on a wire rack for at least 2 hours before slicing. Nothing beats that flaky, buttery crust hugging juicy, vanilla-kissed peaches. Serve it warm with a scoop of ice cream for the ultimate cozy vibe.
Ginger-Spiced Peach Pie with Fresh Peaches
Let’s bake a ginger-spiced peach pie that’ll make your kitchen smell like heaven. Grab fresh peaches and warm spices for a dessert that’s pure comfort. This recipe is simple, flavorful, and totally worth the effort.
Ingredients
– 2 ½ cups of all-purpose flour
– 1 cup of cold unsalted butter, cubed
– A couple of tablespoons of ice water
– 4 cups of sliced fresh peaches
– ¾ cup of granulated sugar
– 2 tablespoons of cornstarch
– 1 teaspoon of ground ginger
– A splash of lemon juice
– 1 egg, beaten
– A sprinkle of coarse sugar
Instructions
1. Preheat your oven to 375°F.
2. Combine the flour and cubed butter in a large bowl.
3. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Add the ice water, one tablespoon at a time, and mix until the dough just comes together.
5. Divide the dough into two balls, wrap them in plastic, and chill for 30 minutes.
6. Roll out one dough ball on a floured surface to fit a 9-inch pie dish.
7. Transfer the dough to the pie dish and trim the edges.
8. In a separate bowl, toss the sliced peaches with sugar, cornstarch, ground ginger, and lemon juice.
9. Tip: Let the peach mixture sit for 10 minutes to release juices for a thicker filling.
10. Pour the peach filling into the pie crust.
11. Roll out the second dough ball and place it over the filling.
12. Crimp the edges with a fork to seal the pie.
13. Brush the top crust with the beaten egg.
14. Sprinkle coarse sugar over the top for a crunchy finish.
15. Cut a few slits in the top crust to allow steam to escape.
16. Tip: Place the pie on a baking sheet to catch any drips and prevent a messy oven.
17. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
18. Tip: Cool the pie on a wire rack for at least 2 hours to let the filling set properly.
Just slice into this pie to reveal a juicy, spiced filling with a flaky, buttery crust. Serve it warm with a scoop of vanilla ice cream for the ultimate sweet treat, or enjoy it solo for a cozy dessert that highlights the ginger’s warm kick.
Fresh Peach Pie with Almond Crumble Topping
Venture beyond basic pies with this game-changing dessert that transforms juicy peaches into pure bliss. Grab those ripe summer fruits and let’s create magic that’ll have everyone begging for seconds—this isn’t your grandma’s peach pie (though she’ll definitely want the recipe).
Ingredients
– About 5 cups of sliced fresh peaches (get the super ripe ones!)
– A generous ¾ cup of granulated sugar
– A couple tablespoons of cornstarch
– A good squeeze of fresh lemon juice
– A pinch of salt
– 1 premade pie crust (because we’re keeping it real)
– ½ cup of all-purpose flour
– ¼ cup of brown sugar
– ¼ cup of sliced almonds
– 3 tablespoons of cold butter cubes
– A dash of cinnamon
Instructions
1. Preheat your oven to 375°F and grab a 9-inch pie dish.
2. Roll out your premade pie crust and press it firmly into the pie dish, crimping the edges for that homemade look.
3. In a large bowl, toss your sliced peaches with granulated sugar, cornstarch, lemon juice, and that pinch of salt until every slice is coated.
4. Pro tip: Let the peach mixture sit for 10 minutes—this helps the cornstarch activate and prevents a soupy filling.
5. Pour the peach filling evenly into your prepared crust.
6. In a separate bowl, combine flour, brown sugar, sliced almonds, and cinnamon.
7. Work the cold butter into the dry mixture using your fingers until you get coarse crumbs—this creates that perfect crunchy texture.
8. Sprinkle the almond crumble evenly over the peach filling, covering every inch.
9. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes.
10. Pro tip: Bake until the crust is golden brown and the filling is bubbling thickly around the edges.
11. Remove from oven and let cool completely on a wire rack for at least 2 hours.
12. Pro tip: Don’t skip the cooling time! This allows the filling to set properly so you get clean slices.
Buttery, crunchy almond topping gives way to tender, sweet peaches in every forkful. Serve it slightly warm with a scoop of vanilla ice cream melting over the top, or enjoy it room temperature for that perfect summer dessert moment. The contrast between the juicy fruit and nutty crumble will have you coming back for just one more slice.
Honey-Glazed Fresh Peach Pie
Peach perfection just got a major upgrade. This honey-glazed beauty delivers sweet, juicy flavor in every single bite. Get ready to wow your taste buds with minimal effort.
Ingredients
– 1 premade pie crust (because we’re keeping it simple)
– 4 cups of sliced fresh peaches (about 6 medium ones)
– 1/2 cup of honey (the good, runny kind)
– 2 tablespoons of cornstarch
– A squeeze of fresh lemon juice
– A pinch of salt
– 1 egg for that golden shine
– A sprinkle of coarse sugar for crunch
Instructions
1. Preheat your oven to 375°F and grab a 9-inch pie plate.
2. Press the premade pie crust into the plate, making sure it’s snug in the corners.
3. Slice your fresh peaches into 1/4-inch thick pieces—pro tip: keep the skins on for extra fiber and color.
4. In a large bowl, toss the peach slices with honey, cornstarch, lemon juice, and salt until everything’s nicely coated.
5. Pour the peach mixture into the prepared crust, spreading it evenly.
6. Create a lattice top with another premade crust or simply place a full crust on top—cut a few slits for steam to escape.
7. Whisk the egg with a tablespoon of water and brush it over the top crust for that perfect golden finish.
8. Sprinkle coarse sugar generously over the egg wash.
9. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and you see bubbly juices peeking through.
10. Cool completely on a wire rack—this is crucial for the filling to set properly.
You’ll love the contrast between the flaky, buttery crust and the tender, honey-kissed peaches. Serve it warm with a scoop of vanilla ice cream for the ultimate sweet-and-cool combo, or enjoy a slice with your morning coffee for a decadent start to the day.
Lemon-Mint Fresh Peach Pie
Forget everything you thought you knew about peach pie. Fresh peaches meet zesty lemon and cool mint in this game-changing dessert that’ll have everyone begging for the recipe. Get ready to wow your taste buds.
Ingredients
– 4 cups of sliced fresh peaches (about 6 medium ones)
– 1 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A couple tablespoons of fresh lemon juice
– A handful of fresh mint leaves, finely chopped
– A splash of vanilla extract
– 1/4 teaspoon of salt
– 2 premade pie crusts (one for bottom, one for top)
– 1 egg for that golden wash
– A sprinkle of coarse sugar for crunch
Instructions
1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust and press it into a 9-inch pie dish.
3. In a large bowl, toss the sliced peaches with granulated sugar, all-purpose flour, fresh lemon juice, chopped mint leaves, vanilla extract, and salt until evenly coated.
4. Tip: Let the filling sit for 10 minutes to let the flavors meld—this prevents a soggy crust.
5. Pour the peach mixture into the prepared pie crust, spreading it evenly.
6. Roll out the second pie crust and place it over the filling.
7. Crimp the edges together with a fork to seal.
8. Cut 4-5 slits in the top crust to allow steam to escape.
9. Whisk the egg with 1 tablespoon of water and brush it over the top crust.
10. Sprinkle coarse sugar generously over the egg wash.
11. Tip: Place the pie on a baking sheet to catch any drips and ensure even baking.
12. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits.
13. Tip: Cool the pie completely on a wire rack for at least 2 hours before slicing—this helps the filling set.
Perfectly balanced between sweet peaches and bright citrus, this pie delivers a flaky crust with a juicy, fragrant filling. Pair it with vanilla ice cream for a cool contrast, or enjoy a slice with morning coffee for a sweet start to your day.
Fresh Peach Pie with Blueberry Swirl
Let’s make the most epic summer dessert that’ll have everyone begging for the recipe. This peach pie with a gorgeous blueberry swirl is pure sunshine in crust form—juicy, vibrant, and ridiculously photogenic.
Ingredients
– 2 cups of sliced fresh peaches (about 4 medium ones)
– 1 cup of fresh blueberries
– 1/4 cup of granulated sugar
– 2 tablespoons of cornstarch
– A splash of lemon juice
– A pinch of salt
– 1 package of refrigerated pie crust (or your favorite homemade recipe)
– 1 egg for that golden shine
– A couple of tablespoons of coarse sugar for sprinkling
Instructions
1. Preheat your oven to 375°F and grab a 9-inch pie dish.
2. Roll out one pie crust and gently press it into your pie dish—no need for perfection here, rustic is charming!
3. In a medium bowl, toss those peach slices with 3 tablespoons of sugar, 1 tablespoon of cornstarch, and that splash of lemon juice until everything’s nicely coated.
4. Mash half of the blueberries in a separate bowl with the remaining sugar and cornstarch until you get a vibrant purple swirl mixture.
5. Spread the peach filling evenly across the bottom of your pie crust.
6. Dollop the blueberry mash over the peaches and use a knife to gently swirl it through—don’t overmix, you want those beautiful marbled streaks!
7. Top with the second pie crust, crimp the edges together, and cut a few steam vents in the center.
8. Whisk that egg with a teaspoon of water and brush it all over the top crust for maximum golden-brown magic.
9. Sprinkle generously with coarse sugar for that irresistible crunch.
10. Bake for 45-50 minutes until the crust is deeply golden and you can see the filling bubbling through the vents.
11. Let it cool completely on a wire rack—this is crucial for the filling to set properly without turning soupy.
What you get is pure summer magic—the flaky, buttery crust gives way to sweet peach filling with tangy blueberry ribbons running through. Serve it slightly warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it cold straight from the fridge for breakfast (no judgment here).
Chai-Spiced Fresh Peach Pie
Ditch the basic desserts—this chai-spiced peach pie brings cozy vibes with zero boring moments. Imagine juicy summer peaches wrapped in warm cinnamon-cardamom magic, all tucked in a flaky, buttery crust. Your kitchen will smell like a fall fantasy meets summer sweetness.
Ingredients
– 2 ½ cups of all-purpose flour
– A couple of sticks of cold unsalted butter, cubed
– A big pinch of salt
– A splash of ice water
– 6–7 ripe fresh peaches, sliced thick
– ½ cup of granulated sugar
– ¼ cup of brown sugar
– 1 tablespoon of ground cinnamon
– 1 teaspoon of ground cardamom
– ½ teaspoon of ground ginger
– A squeeze of fresh lemon juice
– 1 egg for that glossy finish
Instructions
1. Whisk together 2 ½ cups of flour and a big pinch of salt in a large bowl.
2. Cut in the cold cubed butter with a pastry cutter until the mixture looks like coarse crumbs.
3. Drizzle in a splash of ice water, one tablespoon at a time, and mix just until the dough comes together.
4. Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes—this prevents a tough crust.
5. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch drips.
6. Toss the sliced peaches with ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon cardamom, ½ teaspoon ginger, and a squeeze of lemon juice in a bowl.
7. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, then press it in gently.
8. Pour the peach filling into the crust, spreading it evenly.
9. Roll out the second dough disc and place it over the filling, crimping the edges with a fork to seal.
10. Cut a few slits in the top crust to let steam escape during baking.
11. Beat one egg and brush it over the top crust for a golden, shiny finish.
12. Bake the pie on the preheated baking sheet for 45–50 minutes, until the crust is deep golden and juices bubble through the slits.
13. Let the pie cool on a wire rack for at least 2 hours before slicing—this keeps the filling from oozing out.
Unbelievably flaky crust shatters with each bite, revealing peaches that are tender but not mushy, infused with that chai warmth. Serve it slightly warm with a scoop of vanilla ice cream melting into the spiced syrup, or enjoy a slice cold for breakfast—no judgment here.
Whipped Cream Top Fresh Peach Pie
Let’s make the most of peach season with this dreamy dessert that’s easier than it looks. Light, creamy, and bursting with fresh flavor—this pie is your new summer obsession. Layer that fluffy whipped topping over sweet peach filling for the ultimate treat.
Ingredients
– 1 premade pie crust (the kind you unroll)
– 5-6 ripe peaches, sliced nice and thick
– 1 cup of granulated sugar
– 2 tablespoons of cornstarch
– A squeeze of fresh lemon juice
– 1 cup of heavy cream
– 2 tablespoons of powdered sugar
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it firmly into a 9-inch pie dish, crimping the edges with your fingers for a rustic look.
3. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, and lemon juice until evenly coated—this prevents a soggy crust.
4. Pour the peach mixture into the pie crust, spreading it evenly.
5. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
6. Let the pie cool completely on a wire rack, about 2 hours—this step is crucial so the whipped cream doesn’t melt.
7. While the pie cools, chill a mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.
8. Pour the heavy cream, powdered sugar, and vanilla into the chilled bowl.
9. Whip on medium-high speed until stiff peaks form, about 3-4 minutes; don’t overmix or it’ll turn buttery.
10. Spread the whipped cream over the cooled pie, creating soft peaks with a spatula.
Buttery crust gives way to juicy peaches, while the cloud-like cream balances the sweetness. Serve it chilled with extra peach slices on top, or crumble some shortbread cookies over the whipped layer for crunch.
White Chocolate Drizzle Fresh Peach Pie
Viral-worthy and utterly irresistible, this white chocolate peach pie transforms summer’s juiciest fruit into a showstopping dessert. Get ready for buttery crust, sweet peach filling, and that dreamy white chocolate drizzle that’ll have everyone begging for the recipe.
Ingredients
– 1 package of refrigerated pie crusts
– About 5-6 fresh peaches, sliced
– 1 cup of granulated sugar
– ¼ cup of cornstarch
– A generous squeeze of fresh lemon juice
– A pinch of salt
– ½ cup of white chocolate chips
– A splash of heavy cream
– 1 egg for that golden finish
Instructions
1. Preheat your oven to 375°F and grab a 9-inch pie dish.
2. Press one pie crust into the bottom and up the sides of the dish.
3. Toss sliced peaches with sugar, cornstarch, lemon juice, and salt in a large bowl until evenly coated.
4. Tip: Let the peach mixture sit for 10 minutes to draw out natural juices for a saucier filling.
5. Pour the peach filling into the crust-lined dish, spreading it evenly.
6. Place the second pie crust over the filling, crimping the edges to seal.
7. Cut 4-5 slits in the top crust to allow steam to escape during baking.
8. Whisk the egg with a tablespoon of water and brush it over the top crust for a golden finish.
9. Bake for 45-50 minutes until the crust is deep golden brown and filling is bubbly.
10. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
11. Let the pie cool completely on a wire rack for at least 2 hours.
12. Melt white chocolate chips with heavy cream in 30-second intervals in the microwave, stirring until smooth.
13. Drizzle the white chocolate over the cooled pie in zigzag patterns.
14. Tip: For clean slices, chill the pie for 30 minutes after drizzling to set the chocolate.
15. Slice and serve at room temperature or slightly chilled.
Nothing beats the contrast of flaky, buttery crust against the juicy peach filling that’s both sweet and tangy. That white chocolate drizzle adds a creamy richness that makes each slice feel like a special occasion—try serving it warm with a scoop of vanilla ice cream for the ultimate summer treat.
Maple-Pecan Crust Fresh Peach Pie
Let’s make a pie that’ll have everyone begging for the recipe. This maple-pecan crust fresh peach pie is pure summer magic—juicy peaches, a nutty crunch, and zero fuss. Get ready to impress.
Ingredients
- 2 cups of all-purpose flour
- A big pinch of salt
- A stick of cold unsalted butter, cubed
- ⅓ cup of pure maple syrup
- A handful of chopped pecans
- 5–6 ripe peaches, sliced
- A squeeze of lemon juice
- ¼ cup of granulated sugar
- A couple tablespoons of cornstarch
- 1 egg, for brushing
- A sprinkle of coarse sugar
Instructions
- Preheat your oven to 375°F.
- Whisk the flour and salt in a large bowl.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the maple syrup and pecans until a dough forms. Tip: Don’t overmix—this keeps the crust tender.
- Press the dough into a 9-inch pie plate, covering the bottom and sides evenly.
- Prick the crust all over with a fork.
- Bake the crust for 15 minutes, or until lightly golden.
- Toss the sliced peaches with lemon juice, sugar, and cornstarch in a bowl.
- Let the peach mixture sit for 10 minutes to release juices.
- Pour the peach filling into the warm crust.
- Beat the egg and brush it over the crust edges.
- Sprinkle coarse sugar over the crust for a crunchy finish.
- Bake the pie for 40–45 minutes, until the filling is bubbly and the crust is deep golden. Tip: Place a baking sheet underneath to catch any drips.
- Cool the pie on a wire rack for at least 2 hours before slicing. Tip: This helps the filling set perfectly.
Crave that buttery, nutty crust against the sweet, jammy peaches? Serve it warm with a scoop of vanilla ice cream—the contrast is unreal. Leftovers (if any) taste even better the next day.
Fresh Peach Pie with Coconut Flakes
Unlock summer in a slice with this juicy peach pie that’s about to break the internet. We’re talking sweet, sun-ripened peaches hugged by a flaky crust and topped with toasty coconut flakes. Get ready to bake the pie of your dreams—no filter needed.
Ingredients
– 2 ½ cups of all-purpose flour, plus a little extra for dusting
– A good pinch of salt
– 1 cup of cold unsalted butter, cubed
– About ¼ cup of ice water, just enough to bring it together
– 5–6 ripe peaches, pitted and sliced into thick wedges
– ¾ cup of granulated sugar
– A couple of tablespoons of cornstarch
– A splash of fresh lemon juice
– 1 teaspoon of vanilla extract
– ½ cup of sweetened coconut flakes
– 1 egg, beaten with a splash of water for that golden shine
Instructions
1. Whisk together 2 ½ cups flour and a pinch of salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
3. Drizzle in ¼ cup ice water, 1 tablespoon at a time, mixing just until the dough holds together when pressed.
4. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes—this keeps the crust flaky.
5. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any drips.
6. Toss 5–6 sliced peaches with ¾ cup sugar, 2 tablespoons cornstarch, a splash of lemon juice, and 1 teaspoon vanilla in a bowl until evenly coated.
7. Roll out one dough disc on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish.
8. Pour the peach filling into the crust, mounding it slightly in the center.
9. Roll out the second dough disc and place it over the filling, crimping the edges to seal.
10. Brush the top crust with the beaten egg wash for a golden finish.
11. Sprinkle ½ cup coconut flakes evenly over the top.
12. Cut 4–5 slits in the top crust to allow steam to escape during baking.
13. Bake on the preheated baking sheet for 45–50 minutes, until the crust is deep golden and filling is bubbly.
14. Cool the pie on a wire rack for at least 2 hours before slicing—this helps the filling set perfectly.
You’ll love the contrast of the tender, jammy peaches against the crisp, coconut-topped crust. Serve it warm with a scoop of vanilla ice cream for that hot-and-cold vibe, or enjoy a slice straight from the fridge the next day—it’s just as dreamy.
Conclusion
Outstanding peach pies await in this collection! Whether you’re a baking novice or seasoned pro, these 34 recipes offer endless inspiration for summer’s sweetest fruit. We’d love to hear which recipe becomes your family favorite—leave a comment below and share your baking adventures on Pinterest so others can discover these delicious creations too!
