The Ultimate Best Peach Pie

Why’s this the ultimate best peach pie recipe? Only four primary ingredients. Fresh peaches. Warm cinnamon flavors. Super easy and simple!

Easy Peach Tart Tartin

Here’s one thing about this particular recipe, it’s best to eat it as it’s cooled somewhat right from the oven. The juices from the peaches tend to make the puff pastry dough on the bottom somewhat ‘moist’. If you don’t want that, then you could always use this same recipe and put all the pastry dough on top of the peaches like a tart tatin.

Peach Tart Tatin Puff Pastry

This would mean that you would put the peaches in the pan, then place the dough on top and nestle it all around the perimeter of the pan. Do an egg wash, a sprinkle of sugar and bake. Finally, another tip. If you want to add a couple of tablespoons of arrowroot starch to the peaches as you toss them all up, it will make more of a thick consistency with the cooking juices. 

Peach Pastries

Peaches are one of my favorite fruits. 

As I just put the word ‘peach’ or ‘peaches’ in the search box at my website, it surprises me at the number of peach recipes that populate. 

Not only sweet, but also savory. Try it and if you’re a peach lover, you’ll see some other things that might make you happy! 

Peach Puff Pastry Tart

You can surely use a proper tart pan for this recipe. If that’s your choice, then I wouldn’t recommend inverting the dough as I explain in the notes section of the recipe. Too much of the sugary peacheeeee juices would ooze out of the pan. I never have found an ‘airtight’ tart pan with a removable bottom part. 

Peach Puff Pastry Recipe

Who doesn’t love the crispy crunch of puff pastry?

You can reverse the pastry topping in this recipe. Instead of placing on the bottom, put the peaches in the pan, then place the puff pastry on top.

Crimp all around the perimeter, coat with egg wash and bake. You’ll scoop the pie servings rather than slice. All good and yummy! And, you have crispier crust for everyone!

Peach Pie Filling

Hands down, the BEST peach pie filling is the one you make from scratch. 

For me, canned pie filling isn’t my go to option for a pie. If fruits aren’t in season or you can’t find fresh fruit, then frozen fruit is the next best option. 

Best Peach Pie Recipe

Why’s this the ultimate best peach pie recipe? Only four primary ingredients. Fresh peaches. Warm cinnamon flavors. Super easy and simple!

Peach Pie Recipes Easy

You know well if you follow me that I love easy simple fresh recipes. 

My dessert and sweets recipes are usually very rustic and organic in nature. Don’t expect perfection when looking at the finished pie, cake, scone, biscuit, whatever. There’s absolute beauty in the imperfect in my world! 

Homemade Peach Pie

Here are several of my most popular peach pie recipes. The Custard Peach Pie, oh, gosh, another easy one. How about a peach pizza pie!  

And, these upside down peach pie mounds make a beautiful presentation! 

The Ultimate Best Peach Pie

Yield: One Pie Pan (11" inside diameter)

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Ingredients

• Preheat oven to 400
• 1 package puff pastry, about room temperature, rolled out somewhat
• 5-6 large fresh ripe peaches, washed well, dried
• 1 large lemon
• 1/3 cup coconut sugar
• 3 tsp. ground cinnamon + 2 pinches of salt
• 1 egg

Instructions

1. Wash and dry the peaches. In a large mixing bowl, squeeze the lemon juice.
2. Slice the peaches in half. Remove the pit. Slice halves in smaller wedges/pieces and put in the bowl. Toss the peach slices. Repeat with all peaches.
3. In a small mixing bowl, blend together the coconut sugar, cinnamon and salt. Sprinkle on the peaches. Toss and blend well. Set aside.
4. Grease a pie pan (about 10-11" interior diameter) well. Gently stretch the puff pastry to about a 11-14/15" size. Place in the pie plate. Make sure the dough is covering the perimeter of the side of the pan. Some of the dough will lap over the sides. No problem.
5. Arrange the peaches on the pastry dough. You can get fancy and do concentric circles or just scoop/pile the peaches in.
6. Take the dough lapping over the sides and put on top the peaches. Simply form and mold.
7. Crack the egg in a small bowl. Take a pastry brush and coat the exposed dough.
8. Bake about 30-35 minutes in a preheated 400 oven.
9. Remove and take a butter knife and just gently go around the perimeter to dislodge the pie crust. Sometimes the sugar oozes and makes the crust stick.
10. Cool, slice, eat and feel like you've died and gone to heaven!

Notes

When peaches aren't in season, you can certainly use frozen peaches. Thaw and drain well. Pat dry.

You can reverse the pastry topping. Instead of placing on the bottom, put the peaches in the pan, then place the puff pastry on top. Crimp all around the perimeter, coat with egg wash and bake. You'll scoop the pie servings rather than slice. All good and yummy! And, you have crispier crust for everyone!

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