How Do You Make A Homemade Peach Pie

You can make a homemade peach pie by starting with fresh, ripe peaches and a flaky double crust. 
It sounds intimidating, but it’s actually one of the most forgiving and rewarding pies you can bake from scratch. 
If you’ve been wondering how do you make a homemade peach pie, the answer is simpler than you think. 
The key is balancing sweet, juicy peaches with a buttery crust and just the right thickener so the filling sets without turning soupy. 
In this post, we’ll walk through how to make a homemade peach pie step by step, from choosing peaches to getting that golden lattice top. 
 

How Do You Make a Homemade Peach Pie? The Core Steps

Making a homemade peach pie comes down to three things: a great crust, a well-thickened filling, and proper baking. 
When you make a homemade peach pie, you’re really just layering simple components that come together beautifully. 

1. Start With the Right Peaches

The best homemade peach pie begins with ripe, fragrant peaches that are slightly soft to the touch. 
Freestone peaches work best because the pit pops out easily, which saves you a ton of hassle. 
If peaches aren’t in season, frozen sliced peaches are a solid substitute for a homemade peach pie. 
Just thaw and drain them well so you don’t add extra liquid to the filling. 

2. Make a Flaky Double Crust

A homemade peach pie needs a sturdy bottom crust to hold all that juicy filling. 
Combine 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold butter cut into cubes. 
Work the butter in until you have pea-sized pieces, then add 6 to 8 tablespoons of ice water. 
Chill the dough for at least an hour before rolling it out. 

3. Toss the Filling Together

For the filling of your homemade peach pie, slice about 6 cups of peaches into a large bowl. 
Add 3/4 cup sugar, 1/4 cup cornstarch, a squeeze of lemon juice, and a pinch of cinnamon or nutmeg. 
Cornstarch is the secret to a homemade peach pie that sets properly instead of running all over the plate. 
Let the mixture sit for 15 minutes so the peaches release their juices. 

Tips for the Best Homemade Peach Pie

A few small tricks make a big difference when you make a homemade peach pie. 
 

1. Don’t Skip the Blind Bake

For a homemade peach pie with a crisp bottom, blind bake the crust for 15 minutes first. 
This prevents the dreaded soggy bottom that ruins an otherwise perfect homemade peach pie. 

2. Vent the Top Crust

Cut four to six slits in the top crust of your homemade peach pie. 
This lets steam escape so the filling thickens instead of turning watery. 

3. Add a Egg Wash and Sugar

Brush the top of your homemade peach pie with beaten egg and sprinkle coarse sugar on top. 
This gives the crust that gorgeous golden shine you see in bakery windows. 
 

How Long Do You Bake a Homemade Peach Pie?

Bake your homemade peach pie at 425°F for 15 minutes, then drop to 375°F for 35 to 45 minutes. 
The crust should be deep golden brown and the juices should bubble thickly through the vents. 
If the edges start browning too fast, cover them with foil. 
Let your homemade peach pie cool for at least 3 hours before slicing. 
That waiting period lets the filling set so your homemade peach pie slices cleanly. 
 

So, How Do You Make a Homemade Peach Pie?

You make a homemade peach pie by using ripe peaches, a buttery double crust, and enough cornstarch to thicken the filling. 
Then you bake it until golden and let it cool completely before slicing. 
Once you’ve made a homemade peach pie from scratch, store-bought versions just won’t compare. 
So grab some peaches and get baking, because a homemade peach pie is worth every minute.