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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 jammy peach pie filling that bubbles through vented slits. Sliced fresh peaches are tossed with cinnamon and nutmeg, then baked until the crust is deeply golden and the filling turns syrupy-thick.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling (resting) 2 hours
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 homemade or store-bought pie crusts Use 2 crusts total (bottom and top), 9-inch size if available.
Peach pie filling
  • 6 cup fresh peaches Peel and slice; aim for even slices so the filling sets consistently.
  • 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 for easy dotting in the filling.
Topping
  • 1 egg Beaten egg for egg wash.
  • 1 tbsp coarse sugar For sprinkling on top after egg wash.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and peaches
  1. Preheat your oven to 425°F so it’s ready for the first bake stage.
  2. Toss the sliced fresh peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice, then let them sit for 20 minutes to draw out juices.
Assemble the double crust
  1. Press one pie crust into a 9-inch pie dish and pour in the peach filling with all its juices.
  2. Dot the filling with cubed unsalted butter to help create a glossy, jammy texture.
  3. Top with the second pie crust, crimp the edges, then brush the surface with the beaten egg (egg wash) and cut several vented slits.
  4. Sprinkle the coarse sugar over the top crust.
Bake and cool
  1. Bake at 425°F for 20 minutes to set the crust and start bubbling the peach filling through the vents.
  2. Reduce oven temperature to 375°F and bake for another 30–35 minutes, until the crust is deeply golden and the filling is actively bubbling.
  3. Cool the pie at least 2 hours before slicing so the filling can set and thicken.

Notes

For thick, jammy slices, don’t rush the cooling step—2+ hours helps the cornstarch fully set. Store covered in the refrigerator up to 4 days; reheat slices briefly in the oven at 325°F until warmed through. Freezing is not recommended for the best texture, but a swap works: use a store-bought gluten-free 1-to-1 crust if you want a gluten-free version (filling method stays the same).