If you’re searching for a simple, delicious peach pie recipe, you’ve come to the right place. This rustic tart is rich, velvety, and brightened with a splash of lemon juice. It’s intentionally imperfect—ripe peaches take center stage with minimal fuss. Rather than a complicated lattice or double-crust design, this is closer to a free-form peach tart: fruit piled in the center, the edges of a buttery pastry folded over and baked until golden. Think cozy farmhouse vibes without spending all day in the kitchen.
Recipe
Peach Pie Recipe
Ingredients:
For the Dough (Andy’s Pie Dough Recipe)
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 pinch salt
- 1 cup very cold butter, cut into ½-inch pieces
- 1/2-3/4 cups ice water
For the Filling
- 6 large Nova Scotia peaches (about 7 cups sliced)
- 2 eggs, beaten
- 1/2 cup sugar
- 1 tbsp lemon juice
- zest of 1 lemon
Instructions:
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Make Andy’s pie dough by combining flour, sugar, and a pinch of salt in a large bowl.
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Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Slowly drizzle in ice water, mixing until the dough just comes together.
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Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour.
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In a small bowl, whisk together the sugar, beaten eggs, and lemon zest.
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Place the sliced peaches in a large bowl and pour the egg-sugar mixture over them.
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Add the lemon juice and gently toss to coat the fruit without breaking the slices.
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Remove the chilled dough and let it rest at room temperature for 20 minutes to make rolling easier.
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On a floured surface, roll the dough into a rough 15 x 15-inch oval about ¼ inch thick.
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Transfer the dough to the prepared baking sheet.
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Spoon the peach filling into the center, leaving a 3-inch border around the edges.
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Fold the dough edges over the filling, overlapping slightly and pinching to seal. Trim any excess dough if needed.
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Place the tart on the middle oven rack.
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Bake about 45 minutes, until the crust is golden and the peaches are bubbling.
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If the edges brown too quickly, cover them with foil strips to prevent burning.
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Remove from the oven and cool on a wire rack for 30 minutes before slicing.
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Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
Enjoy!
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Why This Peach Pie Recipe Works
Summer fruit should do the heavy lifting in a pie like this. A simple mix of eggs, sugar, lemon zest, and a splash of lemon juice binds the peaches into a glossy, custardy filling that bubbles as it bakes.
The crust is equally important. This recipe uses Andy’s pie dough: buttery, flaky, and forgiving. It’s made with all-purpose flour, a pinch of salt, very cold butter, and ice water. Keeping the butter cold yields flaky layers—cold fat creates steam pockets in the oven for that desirable texture. Chilled dough is easier to roll and helps prevent a soggy bottom.
The appeal here is rustic simplicity. You don’t need a perfect lattice or pristine top crust. A folded edge, an optional egg wash, and a sprinkle of sugar give you a gorgeous, homemade result that tastes even better than it looks.
Jess’s Tips for Peach Pie Success
- Choose ripe fruit: Use peaches at peak season. They should yield slightly to the touch but not be mushy. If fresh peaches aren’t available, frozen (thawed and drained) or canned peaches can work in a pinch.
- Peel or not: Peeling is optional. Leaving the skin on adds texture and saves time; peeling creates a smoother filling. Either is fine depending on your preference.
- Control the juices: Peaches release a lot of liquid when baked. The eggs and sugar form a custardy layer that helps bind juices. If your fruit is especially juicy, stir in 1 teaspoon of cornstarch to the sugar-egg mixture for extra thickening.
- Chill the dough: Refrigerate the dough after making it to relax the gluten and keep the butter cold. Cold dough is easier to roll and helps the crust bake crisp.
- Baking tips: Bake on the middle rack so fruit bubbles evenly and the crust crisps. If the edges brown too quickly, shield them with foil strips.
Peach Pie Recipe: Ingredient Breakdown
- Pie dough: Buttery and flaky—the foundation of a great pie. Cold butter and ice water make a tender crust.
- Peaches: The star ingredient. Ripe summer peaches provide natural sweetness so you don’t need too much added sugar.
- Eggs + sugar: Create a light, custard-like layer that coats the fruit rather than a heavy, syrupy filling.
- Lemon zest + juice: Add brightness and lift the fruit’s flavor, balancing sweetness.
Rustic Charm Over Perfection
This tart celebrates imperfection. Roll the dough into a rough oval, pile the peaches in the center, and fold the edges over. The result is free-form and beautiful in its simplicity.
If you prefer, you can make a lattice or full top crust, but the rustic fold is quicker and just as satisfying. Save any extra dough: brush with butter, sprinkle with cinnamon sugar, and bake for a quick snack.
Serving Suggestions
This peach pie is excellent on its own but even better with a few small additions:
- A scoop of vanilla ice cream on a warm slice.
- Lightly sweetened whipped cream for a dreamy pairing.
- Drizzle some of the pan juices over each slice for extra shine and flavor.
No special pan required—a parchment-lined baking sheet works perfectly for this rustic tart.
Peach Pie Recipe: Substitutions and Variations
- Fruit swaps: Use nectarines, plums, or a mix of stone fruit.
- Out of season: Frozen (thawed and drained) or canned peaches work—adjust sugar to taste.
- Spices: A pinch of cinnamon or nutmeg adds cozy warmth.
- Dough options: Andy’s dough is preferred, but store-bought pastry is a fine shortcut.
Wrapping It Up
This homemade peach pie is rustic, easy, and all about summer’s best ingredient: juicy peaches tucked into a flaky, buttery crust. It’s forgiving—no need for picture-perfect edges. Just fruit, dough, and a little care.
Call it a peach pie, a peach tart, or simply “that summer dessert,” it’s a recipe you’ll return to each season. Serve it warm with vanilla ice cream for a memorable finish.
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