This 10-inch peach pie recipe delivers the perfect balance of buttery crust and juicy summer filling that tastes like a slice of nostalgia. The secret lies in a flaky, golden crust that holds its shape while encasing tender peaches simmered with just enough sugar to caramelize naturally.
I’ve perfected this recipe over years of summer baking, ensuring every bite delivers that perfect mix of sweet, tart, and creamy textures.
The crust starts with a simple, all-butter pie dough that’s rolled out to exactly the right thickness—thin enough to crisp beautifully but sturdy enough to hold the juicy filling. For the filling, fresh peaches are essential, though canned peaches in juice work in a pinch.
A touch of cornstarch thickens the juices just enough to create that signature peach pie consistency without turning to syrup. The spices—a blend of cinnamon, nutmeg, and a hint of vanilla—elevate the filling from ordinary to extraordinary.
What you’ll end up with is a pie that looks as stunning as it tastes: a golden, flaky crust topped with bubbling peaches that release their juices in every bite.
The aroma alone will have your kitchen smelling like summer, while the texture delivers that perfect contrast between crisp crust and tender, juicy fruit. This is the kind of dessert that feels like a hug—warm, comforting, and impossible to resist.
Serve it warm with a scoop of vanilla ice cream or let it cool slightly for clean, neat slices. The lattice crust variation adds an elegant touch, while a simple cornstarch glaze can make it look even more impressive.
Ready in about an hour, this pie is perfect for summer gatherings or a special weekend treat. Let’s get baking!
Ingredients for 10 inch peach pie
Six ripe peaches, buttery crust, and spices that make summer taste like home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pie dough |
| Granulated Sugar 🍚 | ½ cup | For crust, plus extra |
| Ice Water 💧 | ½ cup | Chilled for dough |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Fresh Peaches 🍑 | 6 medium | Pitted, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | 1 ½ cups | For filling, adjust to taste |
| Cornstarch 🌾 | 2 tbsp | Thickens juices perfectly |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated nutmeg |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The peaches are the star—local farmers markets have the juiciest in summer, but grocery store peaches work too. Look for firm but yielding fruit with vibrant color. If using canned peaches, go for San Marzano in juice—no syrup. The butter for the crust? Plugrá or Land O’Lakes are my go-tos, but any unsalted works. Chill everything before mixing to keep the dough flaky. Preheat your oven to 375°F—this pie needs that crisp golden crust.
No fresh peaches? Frozen peaches thawed overnight work in a pinch, but they’ll be softer. Short on vanilla? Vanilla bean paste adds specks of magic. The cornstarch is non-negotiable—it’s what gives that signature thick, glossy filling without turning to syrup. Need more cinnamon warmth? Add ½ tsp of ground cardamom too. For the dough, if you don’t have ice water, freeze your measuring cup for 30 minutes—it works perfectly.
Peaches keep 3-4 days in the fridge once sliced, so prep ahead if you can. The crust dough can be rolled out and chilled for up to 24 hours—wrap it tightly in plastic. Fully baked pie stays fresh 4-5 days at room temp, or 3 months frozen. I always make a double batch—one for now, one for later. The aroma alone makes the freezer worth it.
Why You’ll Love This Recipe
- Foolproof Crust: I’ll admit it—pie crusts intimidate me. But this one? Just flour, butter, ice water, and a pinch of salt. Roll it out once, fold the edges, and you’ve got that golden, flaky base that actually stays together. No lumpy dough or last-minute fixes.
- Summer in a Slice: Peaches and sugar are a match made in heaven, and this recipe lets them shine. The butter in the crust melts into the filling, creating that perfect balance of sweet, juicy peach and buttery richness. Honestly, the first bite makes me forget it’s a weeknight.
- Party-Ready in Hours: Between us, this is my go-to for potlucks or family gatherings. Bake it ahead, and it tastes even better the next day. The 10-inch size is just right—big enough to share, but not so huge it feeds an army (unless your family’s huge).
- Budget-Friendly Luxury: Flour, butter, sugar—these are pantry staples. No fancy ingredients, no hidden costs. Yet it tastes like you slaved over it. My daughter picks out the peaches at the farmers’ market, but she still asks for seconds. That’s the magic of a simple, well-made pie.
Step-by-step instructions for 10-Inch peach pie
Let’s create a showstopping pie with a flaky crust and juicy peach filling that’ll have everyone asking for seconds.
Make the Perfect Pie Dough
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for a flaky crust.
Add the 0.5 cup granulated sugar and mix until evenly distributed. Sprinkle the 0.5 cup ice water over the mixture and gently stir with a fork until the dough just comes together. Avoid overmixing—just combine until it holds when pressed. Turn the dough onto a lightly floured surface and divide it into two equal discs.
Roll and Fit the Crust
Roll one disc into a 12-inch circle (about ⅛-inch thick) on a lightly floured surface. Carefully transfer it to a 10-inch pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge. Roll the second disc similarly and set aside for the top crust.
Chill both crust pieces in the refrigerator for 30 minutes while you prepare the filling. This resting time prevents shrinking during baking. Preheat your oven to 375°F while the crust chills—you’ll want it hot and ready when you’re ready to blind-bake.
Prepare the Juicy Peach Filling
In a large bowl, combine the 6 medium fresh peaches (pitted and sliced ¼-inch thick), 1.5 cups granulated sugar, 2 tbsp cornstarch, 1.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, 1 tsp vanilla extract, and 1 tbsp lemon juice. Gently toss until the peaches are evenly coated with the sugar mixture. Let the filling sit for 15 minutes—this allows the peaches to release some juices and the flavors to meld.
Real talk: Don’t skip the lemon juice. It brightens the peaches and prevents the filling from turning bitter during baking. The cornstarch will thicken the juices just enough to create that perfect balance between saucy and thick.
Assemble and Blind-Bake the Bottom Crust
Line the chilled bottom crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes at 375°F until the edges begin to set. Remove the weights and bake for another 5 minutes until the crust is lightly golden. This pre-baking prevents a soggy bottom when the juicy filling goes in.
While the crust bakes, roll out the second crust disc and brush it with a bit of water or egg wash. This will help it stick to the filling later. Once the bottom crust is done, carefully remove the parchment and weights, then pour in the peach filling. Arrange the peach slices in a single layer, slightly overlapping if needed.
Top, Crimp, and Bake to Golden Perfection
Place the top crust over the filling, trimming any excess dough. Crimp the edges using a fork or your fingers to seal the pie. Cut a few small slits in the top crust to allow steam to escape. Brush the crust with a light egg wash (1 egg beaten with 1 tbsp water) for a golden finish.
Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. The pie is done when the crust is set and the filling has thickened but still looks juicy. Let it cool for at least 2 hours before slicing—this resting time lets the juices set and makes for cleaner slices.
Serve Warm with Vanilla Ice Cream
Slice the pie into 8 equal wedges and serve warm with a scoop of vanilla ice cream. The contrast of warm peaches and cold ice cream is what makes this pie truly irresistible. Store any leftovers in the refrigerator for up to 3 days, but I doubt there’ll be any leftovers!
Pro Tips For Making 10 Inch Peach Pie
- Chill the Dough: I learned this the hard way—rolling out cold dough for a 10-inch pie crust is a nightmare. Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling. It’ll handle like butter, not crumble like flour and frustration.
- Cut Butter in Cold: Your butter should look like coarse sand, not soup. Pulse it in the food processor with the flour until it’s pea-sized, then add ice water one teaspoon at a time—any more and you’ll end up with a gluey mess. This guarantees a flaky crust, not a brick.
- Blind-Bake the Crust: If your peaches are watery (and they often are), skip the pre-baked crust and just blind-bake it for 15 minutes with pie weights or dried beans. The extra heat will firm up the filling, and you won’t end up with a soggy bottom—trust me, I’ve eaten enough of those to know.
- Salt the Butter: Unsalted butter in a sweet pie crust? That’s a recipe for blandness. Taste the butter before mixing—if it’s unsalted, add a pinch of salt (about ¼ teaspoon) to the flour-butter mix. It’s subtle, but it rounds out the flavor like a good seasoning should.
Best sauces and condiments for this recipe
Classic Vanilla Ice Cream
This is my go-to pairing—a scoop of homemade vanilla ice cream cuts through the rich peach filling beautifully. I make mine with 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, and 2 teaspoons pure vanilla extract, churned until creamy.
Store-bought Blue Bell or Breyers work in a pinch, but homemade always tastes fresher. The cold ice cream contrasts perfectly with the warm peaches. 🍦
Caramel Drizzle
For a decadent touch, drizzle warm homemade caramel sauce over each slice. Heat ½ cup granulated sugar in a saucepan with ¼ cup water until melted, then add ¼ cup heavy cream and simmer for 5 minutes.
Let it cool slightly before drizzling—it adds a sweet, buttery finish that complements the peaches. Trader Joe’s pre-made caramel works too if you’re short on time. 🍯
Whipped Cream Topping
Lightly sweetened whipped cream adds a cloud-like texture that balances the pie’s density. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
Pipe or dollop onto slices for an elegant presentation. For extra flair, dust with ground cinnamon or a pinch of nutmeg to echo the pie’s spices. ✨
Bourbon Peach Sauce
If you love a boozy twist, warm ½ cup peach jam with 2 tablespoons bourbon and 1 tablespoon lemon juice in a small saucepan. Simmer for 3-4 minutes until fragrant, then drizzle over pie slices.
The bourbon enhances the peach’s natural sweetness without overpowering it. Maker’s Mark or Buffalo Trace both work well. 🥃
Lemon Curd Swirl
Brighten each slice with a dollop of lemon curd swirled into the peach filling before baking. Mix ½ cup lemon juice, ½ cup sugar, 3 egg yolks, and ¼ cup butter in a saucepan, cooking until thickened.
Let it cool, then spoon it into the pie before adding the top crust. The tangy curd cuts through the sweetness beautifully. Wilton brand lemon curd mix is a convenient shortcut. 🍋
Spiced Whipped Cream
For a cozy autumn twist, infuse whipped cream with ½ teaspoon ground cinnamon and ¼ teaspoon cardamom while whipping. The warm spices mirror the pie’s filling and add depth. A sprinkle of toasted coconut flakes on top adds crunch and tropical contrast. Perfect for serving during cooler months. 🌿
Nutrition facts
Frequently asked questions
Can I use frozen peaches instead of fresh?
Yes, but thaw them overnight in the fridge first—never at room temperature. Frozen peaches work well, though they’ll be softer than fresh. For best texture, drain excess liquid after thawing and pat dry with paper towels before using. The filling will still be delicious but slightly more syrupy.
How do I prevent a soggy bottom crust?
Always blind-bake the bottom crust for 15-20 minutes with pie weights before adding filling. This creates a barrier that prevents juice absorption. Chill the crust thoroughly before baking too—warm dough shrinks and loses structure.
What if I don’t have pie weights?
Use dried beans, rice, or even frozen peas in a thin layer. Just make sure they’re spread evenly and don’t touch the crust edges. Remove them after 10 minutes of baking to avoid burning. A baking sheet with weights on top works too!
Can I make this pie ahead of time?
Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. Bake straight from the fridge—just add 5-10 minutes to the baking time. For fully baked pies, store at room temp for 3 days or freeze for up to 3 months. Reheat slices at 350°F for 5 minutes to restore warmth.
Why did my crust turn out tough instead of flaky?
Most likely, the butter wasn’t cold enough when mixed in, or the dough was overworked. Keep everything chilled, work quickly, and avoid excessive handling. For extra flakiness, fold the dough in thirds after mixing—this creates more layers. Also ensure your butter is 40°F or colder when starting.
