How to Make the Perfect Peach Pie From Scratch

Updated on June 13, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

As I write this article, the first day of summer is less than two weeks away. Farmers' markets throughout the area are in full swing, and very soon fresh peaches and nectarines (the non-fuzzy cousin of the peach) will be available for snacking, blitzing into a smoothie, slicing on breakfast cereal, tossing into salad or cottage cheese, or (my favorite) getting turned into a home-baked pie.


Perfect Pie Crust


  • non-stick cooking spray
  • 10-inch tart pan
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 4 to 5 tablespoons ice water


  1. Lightly spray bottom and sides of 10-inch tart pan with non-stick cooking spray.
  2. Combine flour and salt in medium mixing bowl.
  3. Add olive oil toss lightly with a fork to mix flour and oil.
  4. Add ice water, starting with 3 tablespoons. Toss mixture gently with a fork. If it seems dry add another (and up to 2) tablespoon of ice water. Handle gently. Dump mixture out onto a sheet of plastic wrap. Form into a ball and refrigerate for 20 minutes.
  5. Remove from refrigerator; unwrap and roll out on floured surface.
  6. Carefully ease dough into prepared 10-inch tart pan. Set aside.

Perfect Peach Filling


  • 5 cups diced peaches (about 5 medium-size peaches)
  • 2 teaspoons lemon juice
  • 1 cup sugar
  • 1/4 cup flour


  1. Toss diced peaches and lemon juice together in large mixing bowl.
  2. Add sugar and flour and mix gently. Let rest for 30 minutes, stirring several times.
  3. Pour peach filling into pastry-lined tart pan.

diced peaches mixed with flour and sugar
diced peaches mixed with flour and sugar
poured into pastry-lined tart pan
poured into pastry-lined tart pan
waiting for streusel topping
waiting for streusel topping

Perfect Streussel Topping


  • 1 cup flour
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch dice
  • 1/2 cup brown sugar


  1. Place all ingredients in bowl of food processor. If you do not have a food processor, use a medium-size mixing bowl.
  2. Pulse 5 or 6 times or until butter/flour/sugar mixture forms small crumbs. If you are not using a food processor, cut butter into flour/sugar mixture with a pastry blender.

flour/sugar/butter mixture pulsed 5 or 6 times in a food processor
flour/sugar/butter mixture pulsed 5 or 6 times in a food processor
sitting pretty on top of the filling, ready to go into the oven
sitting pretty on top of the filling, ready to go into the oven

Complete the Perfect Pie


  1. Preheat oven to 425 degrees F.
  2. Top peach filling with streusel. Distribute evenly, making sure to get crumbs to the edge of the pie.
  3. Bake in preheated oven 40 minutes or until crust and streusel are golden and filling it bubbling. I would recommend placing the tart pan on a rimmed baking sheet. This pie tends to be rather juicy and the baking sheet will prevent spills in your oven.
  4. Allow to sit for at least 30 minutes before serving (filling will thicken a bit as it cools).
  5. Enjoy with whipped cream or a scoop of vanilla ice cream!

golden pie hot from the oven
golden pie hot from the oven
see how pretty that crust is?
see how pretty that crust is?

Questions & Answers

    © 2017 Linda Lum


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      • Carb Diva profile image

        Linda Lum 10 months ago from Washington State, USA

        Hello Shon1121. I'm so glad you've found my page and thank you for your kind comments. I love peaches--actually I love any stone fruit (apricots, nectarines, peaches, plums). I think you could successfully use any of those in this recipe. If you give it a try, please let me know how it turns out for you.

      • shon1121 profile image

        10 months ago from Scotland

        Looks and sounds yummy, is one I will be trying for sure. Likely soon too as just bought a new tart tin. Peaches are in season here at the mo and are selling on great offers.

      • Carb Diva profile image

        Linda Lum 11 months ago from Washington State, USA

        Shauna - The addition of Greek yogurt sounds wonderful. Sounds to me like you have the makings of a great hub. Thanks for your kind comments.

      • bravewarrior profile image

        Shauna L Bowling 11 months ago from Central Florida

        Mmmm! This inspires me to make Peaches n Cream pie. It's very similar to your recipe, with the exception of adding Greek yogurt to the peaches and sugar.

        I love that you fill the crust so full of peaches. And you can't beat that streussel top!

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Jason -Trust me; you can do this! Thanks for stopping by.

      • Jason mackenzie profile image

        Jason Mackenzie 12 months ago from Perth WA 6000

        I now feel like I have the urge to bake a peach pie!

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Good morning Eric - I too have encountered peaches with no flavor. I wonder if it comes from them being picked before they are fully ripe so that they can be transported a great distance before they are marketed? I'm picky about my peaches and try to buy local. Those are always good. And, truth be told, I prefer nectarines over peaches.

      • Ericdierker profile image

        Eric Dierker 12 months ago from Spring Valley, CA. U.S.A.

        Peaches are wonderful. Indeed the crust part throws me off a bit here.

        I run into "no taste" peaches often here. What causes that?

        Well I hope you have a peachy day.

      • Rachel L Alba profile image

        Rachel L Alba 12 months ago from Every Day Cooking and Baking

        Linda, Yes, thanks for the tip. I'm sure it will work. I never thought of using the parchment paper and I use it for a lot of things.

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Angel - I've not seen you on my page before. Welcome! Thank you for stopping by and I hope you enjoy my recipe.

      • Angel Guzman profile image

        Angel Guzman 12 months ago from Joliet, Illinois

        Ooo sounds good!

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Rachel - If you are a bit nervous about making your own crust, you might want to roll this dough out between two sheets of well-floured parchment or waxed paper. It really helps to keep it from sticking. When it's time to ease the crust into the pan remove the top sheet and then place it back on the pastry (in doing so you are simply releasing the pastry from the paper so that they are not sticking to each other). Then flip it over and do the same with the bottom paper (which is now on top. Are you with me so far?) I'm pretty sure I describe this process in length in my cookbook.

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Thank you Mary. We also love mango, but they are very expensive here--usually $1.00 each, and up to $2.00 each for the honey (champagne) mangoes.

        I also dislike seeing people use the pre-made pie crust, but will admit that the crust if the most challenging part and what probably scares off more than a few folks from baking a pie "from scratch."

        I think if you use the crumbly topping you might want to cut back on the sugar (if you use any at all) in the filling. The crumble is quite sweet.

      • Rachel L Alba profile image

        Rachel L Alba 12 months ago from Every Day Cooking and Baking

        Hi Linda, YUM YUM! We love peach pie and cutting it in smaller pieces like that looks really good. I am not a good crust maker, but I think I'll try your recipe. Thanks for sharing.

        Blessings to you

        I'm pinning it.

      • Blond Logic profile image

        Mary Wickison 12 months ago from Brazil

        I love peach pie. So glad to see you making the crust yourself, I hate (and I don't use that word often) seeing a recipe for a pie and they use a pre-made pastry case!

        I can't get peaches here so I use a peach pie recipe and replace them with mangoes since we have 3 trees. Because peaches and mangoes are a similar consistency, they seem to work well as a substitute. I normally make a top crust but love the idea of a streusel topping and will definitely be adding this to my repertoire when mango season rolls around again.

        Great stuff.

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Oh Bill, you're such a funny duck. trust me, this isn't like one of those pies you get out of the freezer case at Safeway. It tastes like peaches, but even better (if that's possible). Would love to be a little fly on the wall watching you and Bev do this together.

        BTW, happy anniversary!

      • Carb Diva profile image

        Linda Lum 12 months ago from Washington State, USA

        Flourish - That makes my day. Please let me know how it turns out.

      • billybuc profile image

        Bill Holland 12 months ago from Olympia, WA

        Hmmm...I like the taste of to eat them as peaches...but put them in a pie? I start to balk then, and I'm not sure why. Oh, wait, I do know why . . . I'm strange! :)

      • FlourishAnyway profile image

        FlourishAnyway 12 months ago from USA

        This looks great, my mother's favorite. You've inspired me to make one! I love the crumb topping!


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