Fresh Peach Pie with Double Crust
A classic double-crust peach pie with fresh sliced peaches sweetened with sugar and warm cinnamon spice. The filling is simple yet fragrant, bound with flour and butter, baked until the crust turns golden and juices bubble through the slits. Serve warm with vanilla ice cream or whipped cream for summer gatherings, picnics, or as a timeless dessert when peaches are at their peak season.
Ingredients
- pastry for double-crust 9-inch pie, prepared
- 5 cups fresh peaches, sliced
- 1 teaspoon lemon juice
- 1 cup sugar
- ¼ cup flourcornstarch3/4 tablespoon per 1/4 cup flourthickener alternativegluten-free
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Full guide → - ¼ teaspoon cinnamon
- 2 tablespoons butter or margarine
Instructions
- 1
Heat oven to 425 degrees.
- 2
Prepare pastry and line pie pan with bottom crust.
- 3
Combine peaches and lemon juice.
- 4
Whisk together sugar, flour, and cinnamon.
- 5
Fold dry mixture into peaches until coated.
- 6
Transfer filling to pastry-lined pan.
- 7
Dot filling with butter pieces.
- 8
Top with second crust and seal edges.
- 9
Cut several slits in top crust for steam to escape.
- 10
Cover crust edges with aluminum foil strip about 2 to 3 inches wide.
- 11
Bake 35 to 45 minutes until crust is brown and juice bubbles through slits.
- 12
Remove foil during last 15 minutes of baking to allow edges to brown.
Tips
Cover pie edges with foil early to prevent over-browning while interior bakes through; remove foil in final 15 minutes for color.
Slice peaches just before mixing to prevent oxidation and maintain fresh flavor; draining excess liquid prevents soggy crust.
Bubble-up test ensures peaches are fully cooked and flavors melded; pie continues to set as it cools.
Good to Know
Cover cooled pie with plastic wrap; refrigerate up to 2 days. Room temperature acceptable for 8 hours if kept covered.
Prepare pastry dough day ahead and refrigerate. Assemble and bake pie same day for best crust texture.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or Greek yogurt.
Common Mistakes
Skip foil to avoid burnt crust edges before filling cooks through.
Don't drain excess peach liquid to avoid soggy bottom crust.
Remove foil too early to avoid pale, under-browned edges.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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Full guide →General Alternatives
FAQ
Can I use frozen peaches?
Yes, thaw completely and drain excess liquid to prevent a soggy crust. Frozen peaches may release more water than fresh.
What if juice doesn't bubble through before 35 minutes?
Continue baking and checking every 5 minutes. Bubbling signals peaches are cooked and thickener has set. Under-baked filling may slump after cooling.
How long can I keep baked pie?
Three days maximum in a cool kitchen or refrigerated. Freezer storage works up to 3 months wrapped tightly; reheat in 350F oven for 20 minutes.