Desserts
A 10-inch peach pie captures summer’s golden sweetness in every flaky crust and juicy bite—this recipe delivers a perfect balance of tender fruit, buttery pastry, and just the right touch of spice.
The secret lies in a pre-baked crust that holds its shape while the filling bubbles over, creating a lattice top that lets sunlight through like a summer afternoon. I’ve perfected this over years of testing, ensuring the peaches stay tender and the crust stays crisp, no matter the oven.
Fresh peaches take center stage here, but canned work in a pinch—just adjust the sugar slightly to balance the tartness. A cinnamon-spiced filling thickens beautifully as it bakes, while a lattice crust adds elegance without sacrificing ease.
The result? A pie that looks like it came from a bakery but tastes like a backyard barbecue. No fancy tools required, just patience and a little love.
This pie shines at picnics, potlucks, or as a weekend treat, with its golden crust and juicy filling that practically melts in your mouth. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel for that extra touch of indulgence.
The aroma alone will have your kitchen smelling like a Georgia peach orchard.
Whether you’re baking for a crowd or just craving a taste of summer, this foolproof recipe delivers every time. The lattice top isn’t just decorative—it keeps the pie light and airy, while the crust stays perfectly crisp. Ready to bake? Let’s get started.
Ingredients for 10 inch peach pie
Fresh peaches and buttery crust—this simple list delivers summer's sweetest pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Peaches 🍑 | 6 medium | Pitted and sliced (about 6 cups) |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (2 sticks) |
| Granulated Sugar 🍚 | 1 ½ cups | Plus 2 tbsp for filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tsp | Plus extra for lattice |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Egg 🥚 | 1 large | For egg wash |
| Heavy Cream 🥛 | ¼ cup | Optional for lattice brushing |
| Cornstarch 🌾 | ½ tbsp | For filling thickness |
Peaches are the star, so pick ripe but firm ones—they should yield slightly to gentle pressure. Local farmers markets often have the best selection in summer, but Trader Joe's or Whole Foods carry reliable peaches year-round. Avoid bruised spots, and if using canned peaches, drain them well and pat dry. The cinnamon-spiced filling needs about 6 cups of peaches—roughly 6 medium peaches after pitting and slicing. For extra flavor, toss the sliced peaches with a pinch of cinnamon before adding to the filling.
No fresh peaches? Frozen peaches work too—thaw and drain them first. Running short on brown sugar? White sugar plus 1/4 tsp molasses mimics the flavor. The cornstarch keeps the filling from getting too runny, but if you're out, 1 tbsp all-purpose flour works in a pinch. For the crust, butter must be cold—cut it into cubes and chill for 30 minutes if it's warm. The egg wash gives that golden finish, but heavy cream brushed on the lattice adds extra shine and crispness.
Peaches keep best in the fridge for 3-4 days, so buy them fresh the day before baking. The crust dough can be made a day ahead and chilled—it actually tastes better after resting. Store leftovers in an airtight container for 4-5 days, or freeze slices for up to 3 months. Reheat individual slices in a 350°F oven for 10-15 minutes to restore that fresh-from-the-oven texture.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the peach-to-sugar ratio here—just 3 parts fruit to 1 part brown sugar means no cloying sweetness, just that perfect balance where every bite tastes like summer. And honestly? The peaches practically cook themselves once sliced, so even if you’re not a pie pro, you’ll nail it.
- Golden Crust Magic: That flaky butter crust (thanks to cold cubes cut into the dough) is my secret weapon—crisp enough to hold its own but tender enough to vanish with the first forkful. Between us, I’ve burned pie crusts before, but this one forgives mistakes like a good friend.
- Weekend or Weeknight: Slice it warm with vanilla ice cream for a Sunday brunch showstopper, or pack individual portions for school lunches—it reheats beautifully. My kids even ask for it on Tuesdays, and that’s saying something.
- Leftovers That Last: A full pie? Gone in one sitting. But the next day, those slices reheated with a sprinkle of cinnamon sugar? Chef’s kiss. Plus, the recipe scales down for singles or up for potlucks—no wasted ingredients, just pure versatility.
Step-by-step instructions for 10-Inch peach pie
Here's how to create a golden crust filled with juicy peaches and a luscious cinnamon-spiced filling.
Prepare the Peach Filling
In a large bowl, combine the 6 medium fresh peaches (pitted and sliced) with the 1.5 cups granulated sugar, 0.5 cup light brown sugar, 2 teaspoons ground cinnamon, and 1 tablespoon lemon juice. Toss everything gently until the peaches are evenly coated. Let the mixture sit for 15 minutes—this allows the juices to release and the sugars to begin melting into the fruit.
Next, stir in the 1 teaspoon vanilla extract and 0.5 teaspoon salt. Then, whisk together the 0.25 cup heavy cream and 0.5 tablespoon cornstarch in a small bowl. Pour this mixture into the peach mixture and stir until fully combined. The filling should look thick and glossy, but not pasty. If it's too thick, add 1-2 tablespoons water to loosen it slightly. This step ensures your filling will be perfectly balanced—sweet, spiced, and just thick enough to hold its shape while still being juicy.
Make the Pie Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2 tablespoons ice water, one tablespoon at a time, mixing gently just until the dough comes together. Avoid overworking it—this keeps the crust tender and flaky.
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle (about 1/8-inch thick). Carefully transfer it to a 10-inch pie dish, trimming any excess dough. Roll out the second portion to make the top crust or lattice pattern. For a classic look, cut the second portion into 1-inch strips for a lattice top. Chill both crusts in the refrigerator for 30 minutes while you preheat the oven to 375°F. This resting time prevents shrinking and ensures even baking.
Assemble and Bake the Pie
Remove the bottom crust from the refrigerator and place it in the pie dish. Pour the peach filling into the crust, mounding it slightly in the center. Brush the edges of the bottom crust with 1 beaten egg (the 1 large egg from the ingredients list) to create a seal. If using a lattice top, arrange the strips in a crisscross pattern over the filling. Brush the top crust with the remaining egg wash and sprinkle with a pinch of ground cinnamon for extra flavor. For a glossy finish, brush the lattice with a thin layer of heavy cream if desired.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling gently at the edges. If the lattice top starts to brown too quickly, tent it loosely with aluminum foil. The pie is done when the filling is set but still slightly jiggly in the center—this ensures a perfect texture when it cools. Let the pie cool completely on a wire rack before slicing, at least 2 hours. This resting time allows the filling to fully set and the juices to redistribute, giving you that perfect balance of creamy and juicy in every bite.
Serve and Enjoy
Once the pie has cooled, slice it into 8 equal wedges using a sharp knife. Serve each slice warm or at room temperature, accompanied by a dollop of vanilla ice cream or a scoop of whipped cream if you're feeling indulgent. The contrast of the warm, spiced peaches with the cool cream is pure summer perfection. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Enjoy every bite of this classic peach pie—it’s worth every moment of preparation!
Pro Tips For Making 10 Inch Peach Pie
- CHILL THE PEACHES FIRST: Even ripe peaches release juice like crazy when sliced—just dump them in ice water for 10 minutes before prepping. I learned this after watching my first pie filling turn into soup; cold peaches stay firmer and drain better when you strain them.
- USE COLD BUTTER FOR CRUST: Cut that unsalted butter straight from the fridge into the flour—no waiting for it to soften. My grandmother swore by this, and she was right: cold butter creates flaky layers instead of a greasy mess. (Yes, even if you're impatient like me.)
- STEAM THE CRUST BEFORE FILLING: Brush the bottom crust with cold water before adding peaches, then bake empty for 5 minutes. This prevents sogginess—no more sad, limp crusts after pouring in that juicy filling. (Your future self will thank you.)
- SKIP THE BROWN SUGAR IF PEACHES ARE SUPER SWEET: Taste your peaches first—if they’re already bursting with sugar, swap half the brown sugar for plain white. I used to blindly follow recipes and ended up with a cloyingly sweet pie that tasted like candy, not fruit.
Dietary considerations for this 10 inch peach pie
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 extra tablespoon of xanthan gum to the crust dough to improve texture—this helps mimic the chewiness of gluten.
Chill the dough an extra 15 minutes before rolling to prevent cracking. The filling stays the same, but use 1 extra tablespoon of cornstarch to thicken it properly. 🌾
Dairy-Free Options
Replace the 1 cup unsalted butter in the crust with vegan butter (like Miyoko's or Earth Balance) or coconut oil (solid at room temperature). For the filling, use full-fat coconut cream instead of heavy cream—it adds richness without dairy.
The egg wash can be swapped for plant-based milk (like almond or oat) thinned with a pinch of salt. Test the filling consistency carefully, as coconut cream can make it thicker than expected.
Lower Sugar Version
Cut the granulated sugar in the filling by ¼ cup and replace it with 2 tablespoons of monk fruit sweetener (like Lakanto) or 1 extra tablespoon of cornstarch for bulk. Use ripe but slightly tart peaches—they hold up better with less sugar.
Add ½ teaspoon of ground ginger to enhance natural sweetness. The crust remains unchanged, but brushing the lattice with unsweetened applesauce (instead of cream) adds shine without extra sugar. 🍑
Nut-Free Considerations
This recipe is naturally nut-free, but double-check all ingredients—some brands of vanilla extract or cinnamon may be processed in nut facilities. Use certified nut-free brands like McCormick for spices.
If making a streusel topping (instead of lattice), omit nuts entirely and use oats (ensure they're certified gluten-free if needed) mixed with brown sugar and cold butter. Always verify labels, especially for store-bought vanilla or extracts.
Allergen-Friendly Tips
For egg allergies, replace the egg wash with a mix of 1 tablespoon melted butter and 1 tablespoon water (or aquafaba for vegan binding). If someone has a corn allergy, use arrowroot powder instead of cornstarch—it thickens just as well.
For soy allergies**, ensure your vanilla extract is soy-free (some brands use soy lecithin as an emulsifier). Label your pie clearly if serving to guests with allergies, and consider making a separate mini pie just for safety.
Nutrition facts
Frequently asked questions
Can I use canned peaches instead of fresh?
Yes, but adjust the sugar slightly! Drain and pat dry canned peaches thoroughly, then reduce the granulated sugar in the filling by 2 tablespoons—canned peaches are often sweeter. For extra flavor, add 1/4 teaspoon of almond extract to mimic fresh peach aroma. The texture will be slightly softer, but still delicious.
Why is my lattice crust turning soggy?
Soggy lattice usually means the filling wasn't thick enough or the crust wasn't pre-baked properly. For best results, blind-bake the bottom crust for 10 minutes before adding filling. If using fresh peaches, ensure they're fully drained after tossing with sugar—excess juice weakens the crust. Brush the lattice with egg wash after baking for extra protection.
How do I fix a cracked crust?
Don't panic—it's still edible! For minor cracks, brush them with extra egg wash and bake for 5-10 minutes longer to set. For deep cracks, sprinkle crushed cornflakes or graham cracker crumbs over the filling before adding the lattice—this creates a barrier. If the crack is severe, cover with a full top crust instead of lattice for stability.
Can I make this pie ahead of time?
Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the baking time. For a made-ahead dessert, bake the pie completely, then store at room temperature (covered) for 3 days or refrigerate for 5 days. Reheat slices at 350°F for 10 minutes to restore warmth.
What's the best way to serve leftover peach pie?
Warm slices taste best! Reheat individual portions in a 350°F oven for 10-12 minutes until the filling is bubbly. For a restaurant-style presentation, drizzle with caramel sauce or serve with vanilla bean ice cream. Store leftovers in an airtight container—slice and freeze for up to 3 months** (thaw overnight in the fridge).