There’s something utterly irresistible about a slice of homemade peach pie straight from the oven. The balance between the tender, flaky crust and the syrupy, sun-kissed peaches is like a little celebration of summer in every bite. With an intermediate level of difficulty, this pie gives you just enough of a baking challenge to feel accomplished without sending you into a flour-covered frenzy. You’ll spend about 40 minutes prepping, 45 minutes baking, and a few hours chilling the dough, but trust me, the payoff is worth every second—and every crumb.
When I first tried my hand at this buttery baked peach pie, I was chasing memories of childhood summers spent at my grandparents’ farmhouse. I can still feel the warm breeze off the orchard trees and taste the juice dripping down my chin as I bit into a peach bursting with sweetness. Recreating that feeling in my own kitchen has become a yearly ritual, and each time I slice into that golden crust, it’s like sharing a piece of those sunlit afternoons with everyone gathered around the table. Whether you’re hosting a backyard barbecue or craving a comforting homemade dessert, this pie is pure summer bliss on a plate.
KEY INGREDIENTS IN HOMEMADE BUTTERY BAKED PEACH PIE
Before diving into the kitchen, let’s get acquainted with the stars of our show. Every ingredient plays a crucial role in achieving that signature flaky crust and bubbling, fruit-forward filling. From pantry staples you likely already have to fresh peaches bursting with natural sweetness, here’s what you’ll need:
- All-Purpose Flour
This forms the backbone of the crust. It provides structure while still allowing that tender, flaky texture we love in a homemade pie dough.
- Salt
A pinch of salt enhances the flavor of the dough, balancing sweetness and reinforcing the depth of every buttery bite.
- Unsalted Butter
Chilled and diced, this butter creates pockets of steam in the dough during baking. Those steam pockets are what give you that coveted flakiness.
- Ice Water
Cold water brings the dough together without melting the butter. This helps keep your crust light and tender.
- Ripe Peaches
These juicy gems are the star of the filling. Ripe peaches bring natural sweetness, bright flavor, and beautiful color.
- Granulated Sugar
Sweetens the filling and helps the peaches release their juices, creating a luscious syrup as they bake.
- All-Purpose Flour (for Filling)
A little flour in the filling acts as a thickener, ensuring you end up with gooey, not runny, slices.
- Ground Cinnamon
A warm hint of spice that complements the peaches’ sweetness and adds depth to every forkful.
- Lemon Juice
Just enough acidity to brighten flavors and prevent the peaches from turning brown before baking.
- Butter (for Dotting)
Small knobs of butter dot the top of the filling, enriching the sauce with extra richness as it melts.
- Egg Yolk
Combined with milk, this creates a golden, glossy wash that makes your crust look picture-perfect.
- Milk
Thinned with egg yolk for brushing on the crust, it helps achieve a lovely sheen and even browning.
HOW TO MAKE HOMEMADE BUTTERY BAKED PEACH PIE
Let’s roll up our sleeves and bring all those ingredients together. This section walks through the process from chilling your dough to slicing into a warm, bubbling pie. Follow each step closely for the best flaky crust and succulent filling.
1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for that initial blast of heat that sets the crust’s structure.
2. In a large bowl, whisk together 1¼ cups of flour and the salt. Use a pastry cutter or your fingertips to cut in the chilled, diced butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, stirring gently until a dough just comes together. Form it into a ball, wrap in plastic, and refrigerate for 4 hours or overnight.
3. On a lightly floured surface, roll out the chilled dough until it fits a 9-inch pie plate. Carefully transfer it, pressing gently into the sides. Trim overhang to about ½ inch, then fold and flute the edges to create a decorative crust.
4. In another bowl, toss the sliced peaches with the sugar, ¼ cup flour, cinnamon, and lemon juice until evenly coated. Pour this mixture into the prepared crust and dot the top with the small butter pieces.
5. Roll out the remaining dough, drape it over the pie, and seal the edges by pinching or fluting. Ensure there are no gaps.
6. In a small bowl, whisk together the egg yolk and milk. Brush this glaze over the top crust for a beautiful golden finish.
7. Use a sharp knife to create several small slits in the crust, allowing steam to escape as the pie bakes.
8. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 30 to 35 minutes, or until the crust is deeply golden and the filling is bubbling at the edges.
SERVING SUGGESTIONS FOR HOMEMADE BUTTERY BAKED PEACH PIE
When you’re ready to experience this pie at its very best, serving it well can elevate the entire moment. Whether it’s a casual family dessert or the star of a celebratory spread, these ideas will help you present your pie in style and delight every palate.
- Warm with Vanilla Ice Cream
Serve each slice while still warm, topped with a generous scoop of premium vanilla ice cream. The contrast of hot filling and cold ice cream creates an irresistible balance.
- Dust with Powdered Sugar
For a simple, elegant finish, use a fine-mesh sieve to lightly dust the cooled crust with powdered sugar. It adds a touch of sweetness and a lovely visual effect.
- Drizzle with Caramel Sauce
Elevate the richness by adding a homemade or high-quality caramel sauce drizzle. The buttery notes of caramel pair beautifully with the peaches.
- Pair with Fresh Berries
Offer a side of mixed berries—such as raspberries or blackberries—for a pop of color and extra tartness that complements the pie’s sweetness.
HOW TO STORE HOMEMADE BUTTERY BAKED PEACH PIE
Keeping your pie fresh and delicious ensures you—and anyone lucky enough to get a second slice—enjoy every bit of that flaky crust and juicy filling. Proper storage techniques will preserve the texture and flavor, whether you’re saving leftovers for the next day or planning ahead for a special occasion.
- Room Temperature for Short-Term Enjoyment
If you plan to eat the pie within a day, cover it loosely with aluminum foil or a pie keeper lid and store at room temperature. This keeps the crust crisp and the filling flavorful.
- Refrigeration for Up to 3 Days
For longer storage, wrap any leftover slices tightly in plastic wrap or transfer them to an airtight container. Chill in the refrigerator, where the pie will stay fresh for up to three days. Before serving, warm slices in a 300°F oven for 10 minutes to revive the flakiness.
- Freezing Unbaked Pie
Assemble your pie completely (including the top crust and egg wash), then wrap it securely in plastic wrap followed by a layer of foil. Freeze for up to two months. When ready to bake, remove the foil and plastic, place on a baking sheet, and bake directly from frozen—adding around 15 extra minutes to the total bake time.
- Freezing Baked Slices
Cool baked slices completely, then wrap each piece individually in plastic wrap, followed by foil, to prevent freezer burn. Store in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat in a 325°F oven for 10–15 minutes.
CONCLUSION
This homemade buttery baked peach pie brings together the classic charm of an all-American dessert with the vibrant, juicy sweetness of fresh peaches. From kneading that flaky crust to tasting the first spoonful of bubbling fruit, every step of this intermediate-level recipe is designed to deliver nostalgia, comfort, and a touch of summer magic. I’ve shared personal tips on keeping your dough tender, your filling perfectly thickened, and your crust beautifully golden, so you can serve a dessert that’s as impressive as it is heartwarming. Feel free to print out this article or save it for your next seasonal baking adventure—your future self will thank you for having these instructions ready when those peaches are at their peak.
Below you’ll also find a FAQ section to tackle any questions that pop up along the way. I hope this guide inspires you to gather friends and family around, slice into that warm pie, and savor every luscious bite. If you try the recipe, please leave a comment with your experience—whether you have a question about technique, a feedback note, or just want to share how your pie turned out, I’d love to hear from you. Happy baking!
Homemade Buttery Baked Peach Pie
Description
Experience the delightful combination of juicy peaches and flaky crust in this homemade buttery baked peach pie, perfect for summer gatherings and family dinners.
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, combine 1 1/4 cups flour and salt. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
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Roll out the dough to fit a 9-inch pie plate. Place the crust into the pie plate and press evenly into the sides. Trim the overhanging dough to about 1/2 inch beyond the edge of the pie plate and fold it under to create a crust.
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In another bowl, combine the peaches, 1 cup sugar, 1/4 cup flour, cinnamon, and lemon juice. Mix well and pour this filling into the pie crust. Dot the filling with butter pieces.
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Roll out the remaining dough and arrange it over the top of the pie, sealing and fluting the edges.
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In a small bowl, mix the egg yolk with the milk. Brush this mixture over the top crust.
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Make several small slits in the top crust to allow steam to escape.
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Bake in the preheated oven for 10 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until the crust is golden brown.
Note
- For an extra flaky crust, handle the dough as little as possible.
- Use ripe peaches for the best flavor and natural sweetness.
- Serve the pie warm with a scoop of vanilla ice cream for a delightful dessert.
- The pie can also be made with other stone fruits like nectarines or plums for variation.
- Ensure the peaches are well-drained to prevent a soggy bottom crust.
