This easy peach pie recipe is a classic dessert to enjoy during peach season. The homemade crust and sweet peach filling make this the perfect comfort food.
Peaches are in season in August and September here in Massachusetts, and I go a little overboard when I see them at the store. “Why did you buy so many peaches?” my children ask when they see the fruit bowl full of them. “Because they’re peaches,” I reply.
I really can’t get enough of them. I use peaches in smoothies, baked goods, salsa, salad, and sorbet. My husband grills them to complement all sorts of main dishes. And they’re great for a quick snack.
But peach pie really is the ultimate way to enjoy this fruit. Served warm with whipped cream or ice cream, this sweet dessert is comfort food at its best. I keep it easy by leaving the skins on the peaches in this recipe, and I season the peaches ever so slightly with a little cinnamon and vanilla. The flavor of the peaches is the star here.
You may want to adjust the amount of maple syrup in the filling. It can be cut back to ⅓ cup if your peaches are especially ripe and sweet, or increased to ⅔ cup if you want a sweeter pie. This crust recipe is gluten-free and dairy-free. If you’re looking for a wheat and butter crust, refer to this pie crust recipe. It tastes fantastic either way!
Peach Pie Recipe
$.99 per serving
- 2 cups gluten-free flour
- 1 tsp salt
- 2/3 cup solid coconut oil
- 1 tbs maple syrup
- 1/3 cup ice water
- 3 lb ripe peaches thinly sliced
- 1/2 cup pure maple syrup
- 1 tbs lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 2 tbs gluten-free flour
Preheat the oven to 400 degrees.
To make the crust, place the flour, salt, coconut oil, and maple syrup in a food processor fitted with a dough blade. Pulse several times to make a crumbly mixture. Then add the ice water one tablespoon at a time until the dough comes together. It should be well saturated so it binds easily, but it shouldn’t be very sticky. If you add too much water, you can add a little more flour to dry it out.
Divide the dough into 2 balls. Cover and set aside.
To make the filling, stir together all the filling ingredients in a large bowl.
Roll out the first ball of dough about 1/8 inch thick on a piece of floured wax paper. If the dough is too crumbly to roll, just add a little more water. Transfer the crust to the pie dish by lifting the wax paper and crust together into the dish. Peel off the wax paper and discard.
Place the filling in the pie crust. It should be higher than the top of the pie dish because the peaches will cook down a bit.
Roll out the second crust as you did the first, and cover the pie. Trim the edges, press down with a fork, and vent the top crust with a few slashes.
Bake the pie at 400 degrees for 15 minutes. Lower the temperature to 325 degrees and bake for another 35 to 45 minutes, until it’s nicely browned and the peaches are soft when pierced with a toothpick.
Cool on a wire rack completely before cutting. (This is the hardest part!)
Peach Pie Recipe Price Breakdown
This recipe costs a total of $7.92 to make, or $.99 per slice. The coconut oil and gluten-free flour bring the price up, so if you use whole wheat flour and butter, it will cost less. Either way, this delicious peach pie is the perfect way to enjoy fresh summer peaches.