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The Best Peach Pie

The best peach pie features a burnished, flaky double-crust with a glossy egg-washed top and vented slits. Thick, jammy peach pie filling bubbles through as it bakes, then sets cleanly after 2 hours of cooling.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 2 pie crust Homemade or store-bought, for a 9-inch double crust.
Peach pie filling
  • 6 cup fresh peaches Peeled and sliced.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter Cubed.
Egg wash and finishing
  • 1 egg Beaten.
  • 1 tbsp coarse sugar For sprinkling on top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and pre-bake
  1. Preheat the oven to 425F and place a sheet pan on the middle rack to help the bottom crust bake evenly.
  2. Toss the fresh peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice, then let the mixture sit for 20 minutes to draw out juices.
Assemble the double crust
  1. Press one pie crust into a 9-inch pie dish, pour in the peach filling with all its juices, and dot the top with cubed unsalted butter.
  2. Top with the second pie crust, crimp the edges, brush the crust with beaten egg, and cut several vents to release steam while baking.
  3. Sprinkle coarse sugar over the top crust for a lightly crisp, sparkling finish.
Bake and cool
  1. Bake at 425F for 20 minutes, until you see juices begin bubbling through the vented slits and the crust starts to set.
  2. Reduce the oven temperature to 375F and bake for another 30-35 minutes, until the crust is deeply golden and the filling is visibly bubbling.
  3. Cool the pie at least 2 hours before slicing so the filling thickens and sets instead of running.

Notes

Pro tip: for the thickest, jammy filling, don’t skip the 20-minute peach rest—those juices help cornstarch activate for a more cohesive set. Refrigerate leftovers in a covered container for up to 4 days; reheat slices in a 300F oven for 10-15 minutes. Freezing is not recommended because the double-crust texture can soften after thawing. Dietary swap: use a 1:1 gluten-free pie crust to keep the filling the same while making it gluten-free.