Homemade Peach Pie with Fresh Peaches and Lattice Crust
Nothing captures the flavor of summer quite like a homemade Peach Pie filled with sweet, juicy peaches and topped with a golden crust. This classic fruit pie combines ripe seasonal peaches, a hint of fresh orange, and buttery pastry for a dessert that’s equally delicious served warm or at room temperature.
What makes this peach pie recipe especially appealing is its fresh fruit filling. Instead of relying on canned peaches or prepared pie filling, it starts with approximately 2½ pounds of ripe peaches. The fruit provides natural sweetness, while orange zest and freshly squeezed orange juice add a bright citrus flavor that complements the peaches beautifully. Get your pie dish ready!
The filling also uses a clever technique to help achieve the right consistency. One peach is diced and cooked with sugar, cornstarch, orange juice, orange zest, and butter until the mixture thickens. This cooked mixture is then combined with the remaining fresh peach wedges, creating a flavorful filling that holds together while preserving the texture of the fruit.
To prepare the peaches, briefly blanch them in boiling water, then transfer them to cool water. This helps loosen the skins and makes peeling easier.
Allow the pie to cool before slicing so the filling has time to thicken.
Serve this homemade Peach Pie with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a wonderful dessert for summer cookouts, family gatherings, or any occasion when fresh peaches are at their best.
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Peach Pie
- Total Time: 1:40
- Yield: 8 1x
Ingredients
- 2 1/2 pounds ripe peaches (6 large)
- 1/2 cup sugar, plus extra for sprinkling
- 2 tablespoons cornstarch
- 1/2 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon unsalted butter
- All-purpose flour
- 1 recipe unbaked Perfect Pie Crust
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife. (Riper peaches will be done sooner.) Transfer the peaches to a bowl of cool water to stop the cooking and peel. Cut one peach in ½-inch dice and set aside. Cut the remaining peaches in ½-inch thick wedges and place them in a large bowl.
- In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add only the diced peach (not the wedges), return to a boil, then lower the heat and simmer for 2 to 3 minutes, stirring occasionally, until the liquid is thickened and translucent. Combine the mixture with the wedged peaches and 1 to 3 tablespoons of the flour, depending on the juiciness of the peaches (more flour if the peaches are juicier).
- Roll out half the pie dough on a floured board until it’s larger than a 9-inch pie plate. Ease the dough into the pie plate without stretching it at all. (If you stretch the dough, it will shrink back to the original size.) Cut off the excess dough around the edge of the pie plate with a small sharp knife.
- Pour the peach mixture into the pie shell. Brush the edge of the dough with the egg wash. Roll out the remaining dough until it’s larger than the pie plate. Cut 1-inch strips of dough and weave them together on top of the pie. Cut off the excess dough at the edge and crimp the crusts together with a fork.
- Brush the crust with the remaining egg wash and sprinkle generously with sugar.
- Place the pie on the prepared sheet pan and bake for 45 minutes to 1 hour, until the pastry is browned and the filling is bubbly. Allow to cool and serve warm or at room temperature.
- Prep Time: :40
- Cook Time: 1:00
- Category: Dessert
- Method: Baking