World’s Best Peach Pie

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Flaky, buttery and full of juicy peaches! Grab a slice of this golden, melt-in-your-mouth peach pie with a scoop of vanilla ice cream. Wonderful for enjoying with summer fresh peaches, or use canned peaches anytime of year. Hot and ready in under 1 hour!

To some people, the best part of summer is a cold cocktail in hand, lazy days lakeside, or running through the sprinkler. I can attest to having affection for all these things and more during the summer. But, the real sweet spot for me is having all my family at home, a hot wood-burning fire crackling, and a plate of warm peach pie with cold vanilla ice cream in our laps.

Just recently, after one of those busy summer days that leaves you sunburned and happy as hell, we did just that. This flaky, buttery peach pie was a delicious homemade creation by my better half. With a little pie crust weaving action by yours truly on top.

Yes, I do occasionally get kicked out of the kitchen. Only to show up uninvited to stick my nose in whatever’s cooking. Heh.

The man truly knows how to throw down a pie! And this one was absolute perfection. A perfectly golden, melt-in-your-mouth pie crust combined with juicy, sweet summer peaches made for the most mouthwatering aroma as it bubbled and baked up. It took everything to not go at this baby with a fork, hot out of the oven.


Ready to make your own World’s Best Peach Pie?

• Preheat oven to 450 degrees F.

• On a lightly floured surface, roll out each pie dough round (approx. 12-inch circle). Lay one pie dough inside pie dish and press in gently to fit.

• In a large bowl, mix peaches with lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour peaches into the pie crust. Sprinkle butter pieces over top. Lay other pie dough on top, or create a lattice weave with strips of pie dough. Gently press edges together, trimming any excess, to seal dough together. If using a full crust on top, cut slits to allow steam to escape.

• In a small bowl, whisk egg and water. Brush top of uncooked pie with egg wash. Sprinkle with coarse sugar, if desired.

• Bake for 10 minutes. Reduce heat to 350 degrees F, then bake for an additional 30-35 minutes, until crust is golden and peach juices are bubbling. If edges brown too quickly, cover with strips of aluminum foil about halfway through baking.

• Remove from oven. Let cool before slicing and serving.

Keep reading for full ingredient list + recipe, below

Looking for more pies & peachy recipes? Try these summer favorites!

3-Ingredient Cherry Slab Pie

Mini Peach Pies

Peach and Avocado Caprese Salad

Creamy Peach and Honey Tart

Summer Strawberry-Peach Salad with Goat Cheese

Rustic Peach and Ginger Tart

Spice Grilled Chicken with Peach Salsa

Tipsy Lemonade and Peach Iced Tea

Grilled Peaches with Cinnamon-Sugar Butter

Burrata Caprese Salad with Peach and Proscuitto

What makes this the “world’s best”, you may ask? Well, it’s not gonna win any beauty contests.

But! It is the MOST perfect balance of flavors and textures – soft, tangy, sweet, crisp, tender, and luscious, and oh my god, can I just mention again how heavenly it is with a scoop of vanilla ice cream! You won’t find it like this anywhere else, and it is so ridiculously simple while resulting in maximum pie flavor goodness. A sweet bed of summer peaches with a sparkling, sugary pie crust lattice on top. And a whole lotta love.

Bake up this easy peach pie for a fun, delicious summer project. It is so delicious and will delight anyone lucky enough to enjoy it with you!

World's Best Peach Pie

Servings 8 servings
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients

  • 2 pie dough rounds homemade or store-bought
  • 5 cups chopped fresh peaches or two (14.5 oz.) cans of sliced/chopped peaches, preferably "no sugar added"
  • Juice of 1 lemon
  • 1/2 cup all-purpose flour plus more for dusting work surface
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons cold butter small diced
  • 1 egg + 1 tsp. water for egg wash
  • Coarse sugar, for sprinkling optional

Instructions

  • Preheat oven to 450 degrees F.
  • On a lightly floured surface, roll out each pie dough round (approx. 12-inch circle). Lay one pie dough inside pie dish and press in gently to fit.
  • In a large bowl, mix peaches with lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour peaches into the pie crust. Sprinkle butter pieces over top. Lay other pie dough on top, or create a lattice weave with strips of pie dough. Gently press edges together, trimming any excess, to seal dough together. If using a full crust on top, cut slits to allow steam to escape.
  • In a small bowl, whisk egg and water. Brush top of uncooked pie with egg wash. Sprinkle with coarse sugar, if desired.
  • Bake for 10 minutes. Reduce heat to 350 degrees F, then bake for an additional 30-35 minutes, until crust is golden and peach juices are bubbling. If edges brown too quickly, cover with strips of aluminum foil about halfway through baking.
  • Remove from oven. Let cool before slicing and serving.
  • Enjoy!
Course: Dessert

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