Introduction
When summer arrives and peaches are in season, there’s no better way to celebrate the bounty of fresh fruit than with a classic oven-baked peach pie. Golden, flaky crust filled with juicy, sweet peaches—this dessert is a true crowd-pleaser. Whether you’re baking for a family gathering, a holiday celebration, or just to satisfy a sweet craving, this homemade peach pie will become your go-to recipe.
Why You’ll Love This Oven-Baked Peach Pie
This recipe delivers a combination of flaky, buttery crust and soft, cinnamon-sweet peaches. It’s:
- Easy to make with simple ingredients
- Packed with fresh peach flavor
- Ideal for summer gatherings and potlucks
- Freezer-friendly and perfect for making ahead
If you’ve been searching for a reliable baked peach pie recipe, you’ve just found the only one you’ll ever need.
Ingredients for the Best Oven-Baked Peach Pie
To make this delicious oven-baked peach pie, you’ll need the following ingredients:
For the Pie Filling:
- 6–8 ripe fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (for extra richness)
- 1/4 cup cornstarch (or all-purpose flour)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Pie Crust (Homemade Option):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
Optional Topping:
- 1 egg yolk + 1 tablespoon milk (egg wash)
- Coarse sugar for sprinkling
Step-by-Step Instructions for the Perfect Peach Pie
1. Prepare the Pie Dough
If using homemade dough:
- In a large bowl, combine flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, mixing just until the dough holds together.
- Divide into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
(Tip: Cold ingredients help achieve a flaky crust!)
2. Preheat and Prepare Your Oven
- Preheat your oven to 400°F (200°C).
- Place a baking sheet on the lower rack to catch any drips—this also helps crisp the bottom crust.
3. Make the Peach Filling
- Peel and slice your peaches into uniform slices.
- In a large bowl, toss the peach slices with sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch.
- Let the mixture sit for 10 minutes to allow the juices to form.
(Tip: If your peaches are very juicy, drain some liquid or increase the thickener slightly.)
4. Roll Out the Dough
- Roll one chilled dough disk on a floured surface into a 12-inch circle.
- Gently place into a 9-inch pie pan. Trim excess edges.
- Pour the peach mixture into the crust and spread evenly.
5. Add the Top Crust
- Roll out the second dough disk. You can create a solid top, lattice crust, or cut-out design for a decorative finish.
- Seal the edges and crimp with a fork or your fingers.
- Cut slits in the top if using a solid crust to allow steam to escape.
6. Apply Egg Wash and Sugar
- Brush the top with the egg wash for a golden color.
- Sprinkle with coarse sugar for a sweet crunch.
7. Bake the Pie
- Bake in the preheated oven at 400°F (200°C) for 20 minutes.
- Reduce the temperature to 375°F (190°C) and bake an additional 35–40 minutes, or until the filling is bubbling and the crust is golden.
(Tip: Cover the edges with foil if they brown too quickly.)
8. Cool Before Serving
- Let the pie cool for at least 2–3 hours to allow the filling to set.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Tips for the Best Homemade Peach Pie
- Use fresh, ripe peaches: They should be slightly soft but not mushy.
- Don’t skip the thickener: Cornstarch or flour prevents a runny pie.
- Keep your crust cold: This helps maintain flakiness.
- Rest your pie after baking: Cutting too early will make the filling run out.
Fresh vs. Frozen Peaches
If you can’t find fresh peaches, frozen peaches are a great substitute. Here’s how to use them:
- Thaw completely and drain excess liquid.
- Toss with sugar and cornstarch as with fresh peaches.
- Proceed with baking as directed.
(Avoid canned peaches—they can make the pie soggy and overly sweet.)
Storage and Reheating Tips
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze the unbaked pie (wrapped well) for up to 3 months. Bake from frozen, adding extra time.
To reheat slices, use a 350°F (175°C) oven for 10–15 minutes to restore the crispness.
Make-Ahead Peach Pie Option
Want to prep your oven-baked peach pie in advance? Here’s how:
- Make the filling and crust separately.
- Assemble the pie and refrigerate overnight before baking.
- Or freeze the assembled unbaked pie.
Making ahead saves time on the day of your event and enhances flavor.
Serving Suggestions
A warm slice of peach pie pairs perfectly with:
- Vanilla bean ice cream
- Fresh whipped cream
- A drizzle of caramel sauce
- Mint garnish for freshness
Why This Peach Pie Is a Southern Favorite
In Southern kitchens, homemade peach pie is more than just dessert—it’s tradition. Passed down through generations, this classic peach pie recipe captures the warmth, hospitality, and sweetness of summer in the South.
Adding a touch of brown sugar and cinnamon enhances the peach flavor and brings nostalgic comfort to every bite.
Final Thoughts
This oven-baked peach pie recipe is everything you need in a dessert: sweet, juicy, flaky, and satisfying. Whether you’re a seasoned baker or just getting started, this recipe is foolproof and always impressive.
With its fresh ingredients, perfect balance of sweetness, and gorgeous presentation, this homemade peach pie is the star of any table. Bake one today and taste the true flavor of summer.
