This Peach Pie recipe has a sweet and tender filling made with juicy peaches inside a buttery and flaky homemade pie crust. Drizzled with a scrumptious Bourbon Caramel Sauce, or topped with a scoop of vanilla ice cream, this fresh peach pie is summer’s best comfort food!
We love pie recipes that can be made with fresh or frozen fruit like this easy recipe and our favorite Blueberry Pie!
Fresh Peach Pie
Peach lovers everywhere are always looking forward peach season. The time of year when every farmer’s market and grocery store is packed with the best, most delicious seasonal fresh fruit and the best sweet ripe peaches.
I have shared with you savory and sweet peach recipes, like my easy Chicken with Peach Glaze and my Homemade Peach Crisp but I must admit, baked peach desserts are definitely the best way to my heart, especially a slice of warm peach pie.
This simple and outrageously delicious homemade peach pie is made with a super flaky double crust. The top of the pie shows a beautiful (and easy to make) lattice crust, sprinkled with sparkly sanding sugar for a little extra crunch.
The golden brown buttery crust encases the mouthwatering fresh peach filling. The combination of tender butter crust and peach flavor makes every bite irresistibly delicious, from the first bite to the last.
This is an easy and great recipe that makes the absolute best peach pie you’ll ever have. I know that’s a bold statement and I stand by it!
Why You will Love This Recipe?
- Make Ahead: This is a great make ahead dessert.
- Flavor: This is the most perfect peach pie recipe and the Bourbon Caramel sauce takes this delicious peach pie recipe to the next level!
- Simple Ingredients: This recipe is made with common ingredients you most likely already have at home, and if not, they are readily available and easy to find.
Homemade Peach Pie Recipe Ingredients
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
Peach Pie Filling
- Peaches: During the summer season peaches are plentiful. Choose ripe but firm peaches free of blemishes. If using frozen peaches, thaw them out and drain them throughly. I don’t recommend making pie with canned peaches as they have a completely different texture.
- Sugar: I use a combination of granulated sugar and light brown sugar which adds a little extra flavor.
- Instant-Tapioca: This is used as a thickener. Choose finely ground instant-tapioca (like Minute tapioca) for best results.
- Flavorings: Vanilla extract, salt (Kosher or sea salt), ground cinnamon and fresh lemon juice. I sprinkle the lattice top crust with sparkling sanding sugar for a touch of sweetness and a bit of crunch.
- Egg Wash: I combine beaten egg and milk to brush the crust.
- Favorite Pie Crust Recipe: My favorite Homemade Pie Crust recipe makes enough pie dough for a double crust pie.
For the Perfect Homemade Pie Crust
- All-Purpose Flour
- Shortening (I keep mine cold)
- Cold Unsalted Butter
- Salt
- Ice water
For the Bourbon Caramel Sauce Topping
- Granulated sugar
- Unsalted butter
- Heavy cream
- Sea salt or Kosher salt
- Vanilla Extract
- Bourbon
How To Make Peach Pie From Scratch?
For detailed instructions, check the recipe card below. Check my favorite Homemade Pie Crust Recipe which makes two crusts. One for the bottom of the pie and one for the top crust of the pie. Exactly what you need to make this easy Peach Pie recipe!
After chilling the pie dough for 30 minutes, divide it in half. You will form the bottom crust first so keep the other half of dough (the one you will use to make the top crust) in the fridge for now.
- Bottom Crust: Form the bottom pie crust, roll one half of the dough into a circle. Carefully ease the crust into a 9-inch pie plate (I use a rolling pin to easily transport the crust). Trim any excess dough with a knife, pastry cutter or pizza cutter. Cover the bottom pie crust with a piece of plastic wrap and chill in the fridge.
- Top Crust: Roll out the remaining chilled pie dough into a circle. To make the lattice top, place the pie crust on a sheet pan and cut the dough into strips using a pastry cutter, pizza cutter or knife. Cover with plastic wrap and refrigerate while you work on the fresh fruit filling.
- Prep: Preheat the oven to 400 degrees Fahrenheit.
- Make the Pie Filling: In a large bowl, combine the peaches, brown sugar, vanilla extract, and lemon juice. In a small bowl, whisk together the granulated sugar, instant tapioca, cinnamon, and salt. Sprinkle over the peaches and toss to combine. Allow the peach mixture to sit at room temperature for a bit so the fruit releases some of its juices. Toss and pour the peaches into the chilled pie shell.
- Making a Lattice Pie Crust: Remove the pie pastry strips from the fridge. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
- Trim and Crimp: Press the edges of the strips into the bottom pie crust edge to seal. Trim off any excess dough. Crimp the edges of the crust.
- Bake and Serve: Use a pastry brush to apply the egg wash all over the top crust. Sprinkle the pie with sparkling sugar. Place the pie pan on a baking sheet and bake for 25 minutes, then rotate the baking sheet, lower the oven temperature to 350°F (175°C), and bake for 25 to 30 minutes or until the juices bubble up through the lattice. Tent the top with foil if the crust starts to over-brown. Remove from the oven let the pie cool before serving.
How To Make The Bourbon Caramel Sauce
- Melt the Sugar: Heat the sugar in a medium saucepan, over medium heat, stirring occasionally. Cook until melted amber-brown in color (about 5 to 7 minutes). Be careful not to burn it.
- Whisk in the Butter: Once the sugar is completely melted add the butter and whisk until incorporated. Be careful, the mixture will immediately bubble up after adding the butter. Keep whisking and it will quickly settle back down. After the butter has melted and is combined with the sugar, cook for about 30 seconds without stirring.
- Add the Cream: Remove the saucepan from the heat and carefully and slowly add half of the cream, whisking constantly. The mixture will bubble up again. Just keep whisking and slowly add the remaining cream. Whisk until incorporated and smooth. Add the salt, vanilla, and bourbon, whisking to combine.
- Cool: Pour the caramel in a bowl and cool completely before using it or store in the refrigerator in an airtight container until ready to use.
What’s The Deal With Caramel Sauce?
Making caramel sauce may sound intimidating but, rest assure, it’s easier than you think.
- Scary: When you add an ingredient to the hot melted sugar, it bubbles up like an angry volcano. So first, remove the pan from the stove before adding the butter and/or cream. Then expect some ferocious bubble action – think of yourself as a kitchen sorcerer and tell the mixture to calm down!! It will! You made magic.
- From Brown to Burnt in 5 Seconds: So your sugar is perfectly amber, like the beautiful color of honey, then it turns into a beautiful “penny copper color”, then you blink, and now it’s burnt! Yup, I feel you. I’ve done it too many times. I feel frustrated and on top, I have a sticky mess to clean up. My best advice is keep an eye on the sugar and try not to blink! You need that beautiful-somewhat dark-rich-color or your caramel won’t have much flavor but yes, it can burn fast. No more blinking. Problem solved!
- Stir, Stir, Stir, and Keep Stirring : When you add an ingredient to the hot melted sugar, like cream – sometimes the sugar seizes and turns into a rock. Panic sets in and you want to throw it all away and drive to the nearest supermarket to get store-bought caramel and a big chocolate bar to drown your sorrows. I may have done that! OK – this is what you do, return the pot to the heat, over very low heat and stir. Stir as if your life depends on it (or your caramel). After a while the sugar melts and realizes who’s boss! Creamy, dreamy caramel is back. You win!
How Do You Thicken Peach Pie Filling?
To thicken peach pie filling (or any fruit filling), you need to mix the peaches with a thickener such as finely ground instant tapioca, P\Like most fruit, peaches contain a lot of water (a lot more than apples) so you definitely need to add a thickener or your pie will not set. Cornstarch and flour can also be used.
Why Is My Pie Runny or Soggy?
- To prevent a runny pie, make sure you use the right amount of thickener. This recipe uses quick-cooking tapioca which is activated only if you bake the pie at 400 degrees Fahrenheit. This recipe bakes at two different oven temperatures, one of which is 400 degrees so finely-ground instant tapioca definitely works well for this recipe.
- To avoid a runny pie, make sure you bake your pie long enough so the peach filling has time to gel and get set. Bake your pie until the fruit juices bubble up through the lattice. Tent the top with foil if the crust starts to over-brown. You can use a crust if needed.
- Avoid a soggy, runny pie by allowing the pie to set for 4 hours after you pull it out of the oven. Cutting into a hot pie is never a good idea. The filling will set as it cools.
- Avoid adding additional sugar or extra fruit. Extra sugar makes the fruit weep, making it extra wet. Adding more fruit than what the recipe calls for means that you will need more thickener.
Do You Have To Peel Peaches for Pie?
Using peeled or unpeeled peaches to make pie is a matter of personal preference. Peach skin is edible and safe to eat. This peach pie recipe calls for peeled, seeded and sliced fresh peaches which results in a pie filling that has a nicely smooth texture.
How To Peel Peaches (Easy)
The best way to peel a peach is to blanch it quickly in hot boiling water. Skins peel right off (more like slip right off) when using this method.
- With a sharp paring knife score an x at the bottom of each peach (opposite of the stem).
- Carefully dunk the peaches into the hot water for 30 seconds.
- Transfer the peaches to an ice bath. This shocks the peaches and stops the cooking process. We want to loosen the skin not to cook the peaches.
- Remove peaches from the iced water and remove the peel (it should come right off).
Can I Use Frozen Peaches To Make Peach Pie?
Yes, you can make homemade peach pie with frozen peaches. Thaw out the peaches and drain them throughly to remove as much extra moisture as possible. Sometimes I even pat them dry with a kitchen towel because honestly, water and pies don’t go well together. Too much liquid will definitely make your pie soggy.
How Many Cups Of Peaches Do I Need To Make Pie
Peaches come in different sizes so I can only give you an estimate on the amount of peaches you will need. I call this lazy and quick kitchen math! It’s close enough for you to plan and have an idea of how many peaches to buy but it’s not an exact formula so no angry emails please!
- 1 pound of peaches is approximately 3 to 4 medium peaches.
- 1 pound of peaches makes approximately 2 3/4 cups to 3 cups of sliced peaches.
- This pie recipe calls for 2 pounds of peaches so you will need about 7 to 8 peaches (to be on the safe side) which is a bit less than 6 cups of sliced peaches.
- If you bake often, or just for the holidays, invest on a nice but affordable kitchen scale. You will be happy you did.
Peach Pie Recipe Tips For Success
- Always keep an eye on your pie as it cooks to prevent over browning.
- If your pie starts to over-brown, tent the top with a piece of aluminum foil.
- Allow the baked pie to sit for 4 hours before slicing it or serving it. During this time, the pie will set properly preventing a runny consistency.
Take A Look At These Other Pie Recipes:
Recipe adapted from Magpie: Sweets and Savories from Philadelphia’s Favorite Pie Boutique by Holly Ricciardi
Email me this recipe for later!
Fresh Peach Pie with Bourbon Caramel Sauce
This Fresh Peach Pie has the best sweet and tender peach filling inside a buttery, flaky crust. Served drizzled with a scrumptious Bourbon Caramel Sauce, this easy peach pie recipe is summer’s best comfort food!
Ingredients
For the Bourbon Caramel Sauce:
- 2 cups granulated sugar
- 3/4 cup unsalted butter
- 1 1/4 cups heavy cream, at room temperature
- 1 teaspoon sea salt or kosher salt
- 3 teaspoons vanilla extract
- 2 tablespoons bourbon
For the Peach Pie:
- 1 recipe Perfect Homemade Pie Crust the recipe makes enough for this double crusted pie
- 2 pounds ripe peaches, peeled, halved, pitted, and cut into 8 wedges
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons finely ground instant tapioca (quick-cooking tapioca like Minute tapioca)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt or kosher salt
- 1 large egg yolk (for egg wash)
- 2 tablespoons sparkling or coarse sugar for sprinkling
Instructions
To Make the Bourbon Caramel Sauce:
- Heat the sugar in a medium saucepan over medium heat, stirring occasionally with a rubber spatula or wooden spoon. The sugar will clump up slightly, but just keep stirring it a bit; it will eventually melt and become thick and amber-brown in color (about 5 to 7 minutes). Be careful not to burn it.
- Once the sugar is completely melted and amber-brown, add the butter and whisk until incorporated. Be careful, the mixture will immediately bubble up after adding the butter and might even seem like it’s about to overflow the pan; just keep whisking and it will quickly settle back down. If the sugar clumps up or the butter separates, remove from the heat and whisk vigorously. It will eventually come back together then, return to the heat. After the butter has melted and is combined with the sugar, cook for about 30 seconds without stirring.
- Remove the saucepan from the heat and carefully and slowly add half of the cream, whisking constantly. The mixture will bubble up again. Just keep whisking and slowly add the remaining cream. Whisk until incorporated and smooth. Add the salt, vanilla, and bourbon, whisking to combine.
- Pour the caramel in a bowl and cool completely to room temperature, about 2 hours, before using or transferring to an airtight container to store in the refrigerator. Return to room temperature before using. Caramel will thicken as it cools.
To Make the Pie:
- Roll out one of the chilled disks of pie dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 13-inches in diameter. Carefully ease the pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Cover with plastic wrap and refrigerate. Roll out the second disk of pie dough rolling from the center to the edge, turning the dough until you have a circle of about 13-inches in diameter. Place the dough on a sheet pan lined with parchment paper and using a pastry cutter, pizza cutter or knife, cut the dough into ten 1-inch-wide strips. Cover with plastic wrap and refrigerate while you work on the filling.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, stir together the peaches, brown sugar, vanilla extract, and lemon juice until throughly combined. Let the peach mixture sit for 5 minutes.
- Mix together the granulated sugar, instant tapioca, cinnamon, and salt in a small bowl. Sprinkle the sugar mixture over the peach slices and toss gently to combine. Allow the mixture to sit at room temperature for 10 to 15 minutes so the fruit releases some of its juices. Toss the mixture once again right before pouring the filling into the pie shell.
- Remove the pie crust from the refrigerator. Pour the filling into the bottom shell and carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal then, crimp the edges.
- Make the egg wash by whisking the egg yolk with 1 tablespoon water. Lightly brush the lattice with the egg wash and sprinkle with sparkling /sanding sugar.
- Place the pie on a baking sheet to catch any drippings and bake for 25 minutes, then, lower the oven temperature to 350°F, and bake for 25 to 30 minutes or until the juices bubble up through the lattice and the crust is golden brown. If your pie crust is browning too quickly, tent the top with foil to prevent it from burning.
- Remove the pie from the oven and let it cool at room temperature for 4 hours and up to 3 days before slicing and serving. Serve with bourbon caramel sauce.
Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!
Recipe Notes
- Always keep an eye on your pie as it cooks to prevent over browning.
- If your pie starts to over-brown, tent the top with foil.
- Allow the baked pie to sit for 4 hours before slicing it or serving it. During this time, the pie will set properly preventing a runny consistency.
- Making caramel sauce may sound intimidating, the big deal is that when you add an ingredient to the hot melted sugar, it bubbles up like an angry volcano. So first, remove the pan from the stove before adding the butter and/or cream. Then expect ferocious bubble action – think of yourself as a kitchen sorcerer and tell the mixture to calm down!! It will! You made magic.
Nutrition
Nutrition Facts
Fresh Peach Pie with Bourbon Caramel Sauce
Amount Per Serving
Calories 467
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 121mg40%
Sodium 349mg15%
Potassium 277mg8%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 36g40%
Protein 2g4%
Vitamin A 1481IU30%
Vitamin C 9mg11%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This post has been updated to add better information for the reader. The recipe remains the same.
Here’s More Farmer’s Market Week Recipes
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- Peach Pancakes by Life Love and Good Food
Starters and Sauce Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
- Strawberry Pesto Brie Bites by Kate’s Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
Side Dishes Recipes
- Air Fryer Brussel Sprouts by Devour Dinner
- Diner-Style Breakfast Potatoes and Onions by Family Around the Table
- Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
- Southwestern Potato Salad by The Freshman Cook
- Twice Baked Potatoes by Hostess At Heart
- Zucchini Corn Fritter by The Fresh Cooky
Main Dish Recipes
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
- Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
- Steak and Bell Pepper Salad by The Redhead Baker
Dessert Recipes
- Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
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