The best peach pie recipe and how to bake with peaches

Peach pie recipe and some great ways to use peaches
Image from Flickr.

We’ve had our fill of strawberries, blueberries, cherries and apricots. Now it’s finally time for our favourite, juiciest, sweetest, plumpest fruit to shine: the peach.

But what to do with it? No matter how good they are, you can only eat so many, so here are a few ways you can use up your summer peaches starting with my favourite and simplest peach pie recipe. I’ve also included a few great and creative peach recipes below along with some tips for baking with peaches.

 Simple peach pie


Traditional Peach Pie



Fresh peaches (peeled, pitted, sliced)

1/3 cup all-purpose flour

1/2  cup white sugar+ 1/2 tablespoon

1/2 brown sugar + 1/2 tablespoon

1/4 cup butter

1 tsp cinnamon

1 tbsp cornstarch

1 9-inch double crust pie crust


Preheat oven at 350 degrees F

Bake bottom crust until lightly golden.

Sprinkle ½ tablespoon of white sugar, ½ tablespoon of brown sugar, cinnamon and cornstarch over peaches.

In a separate bowl, cut softened butter into sugar and flour.

Line pie crust with a layer of peaches and sprinkle a layer of flour mixture, then add another layer of peaches and flour mixture. Repeat until flour mixture is used up.

Place top crust onto filling or create a lattice.

Bake at 450 degrees F for 15 minutes, then lower to 350 F. Bake until top is a golden brown (about 45 minutes to an hour).

Makes: One 9-inch pie

How to bake with peaches and a few peach baking tips

To make peach peeling easier, select very ripe peaches and quickly boil them just before peeling. This makes the skin come off much more easily.

To give the top crust a nice golden brown, shiny look, brush the top with an egg wash (1 tbsp milk/water + 1 egg).

Adding a tablespoon of cornstarch prevents the pie filling from getting too runny.

If you are not doing  a lattice, make sure to create a vent for the steam to escape the top crust such as a few slits or a single 2-inch hole in the middle.

Creating  a few slits or poking the bottom crust with a fork a few times will allow the bottom crust to book more evenly.

For a whimsical top crust, use a cookie cutter to cut out vents and place the cut outs around the top. 

Other ideas


Peach Cobbler Bars

A tasty variation of peach cobbler that can be eaten without forks.

Peach Crumble Pie

Tried and true simple and traditional peach crumble pie.

Vegan Peach Cobbler

A vegan, lactose and gluten-free peach cobbler that is super healthy and delicious.

Peach Cobbler Cupcakes

A unique twist on our favourite dessert combined with a traditional peach cobbler.



More in Recipes

Making fresh bread at home with the kids

Whole wheat Focaccia bread with rosemary I like to make bread at home on the weekends. This recipe is straight forward for home baking and a nice introduction to bread making. Getting the kids...

Spanish style clams with sherry, garlic and parsley

Serve as an appy or toss with pasta for a full meal
Vietnamese inspired calamari salad with mint and mango

Vietnamese inspired calamari salad with mint and mango

Fresh mint ups the flavour content while chile sweet and sour dressing gets a kick from the chili
Speak up about this article on Facebook or Twitter. Do this by liking Vancouver Observer on Facebook or following us @Vanobserver on Twitter. We'd love to hear from you.