There’s just something about bite after bite of sweet, sun-ripened fruit nestled in a perfectly flaky crust that makes people reach for seconds—and that’s exactly what you get with Better Than Grandma’s Peach Pie. Overflowing with fresh peaches, spiced with a hint of cinnamon and nutmeg, and baked until bubbly and golden, this pie is a summertime masterpiece that manages to conjure up childhood nostalgia while outshining even the fondest family memories. Whether you’re celebrating peach season, looking for the ultimate picnic dessert, or just hoping to bring a smile to someone’s face, this pie lets you wrap up summer’s bounty in the tastiest way imaginable.

Better Than Grandma’s Peach Pie Recipe - Recipe Image

Ingredients You’ll Need

As simple as it is spectacular, Better Than Grandma’s Peach Pie relies on a handful of homey ingredients that each play a crucial role—nothing fancy, just quality basics working together for pure pie magic. Let’s take a look at what you’ll need and why you shouldn’t skip a thing!

Double pie crust (homemade or store-bought): The foundation of every memorable pie—a buttery, flaky crust that hugs the peaches and bakes up golden.
Fresh peaches (6 cups, peeled and sliced): Peak-season or the best you can find—these are the star, bringing all the natural sweetness and juiciness.
Granulated sugar (3/4 cup): Essential for sweetening the fruit and drawing out all those lovely juices.
Light brown sugar (1/4 cup): Adds a subtle caramel note that deepens the flavor of the peaches.
Cornstarch (1/4 cup): Works as the thickener, ensuring your filling is luscious and sliceable rather than runny.
Ground cinnamon (1 teaspoon): Brings out the peaches’ natural flavor and evokes that classic pie aroma.
Ground nutmeg (1/4 teaspoon): Just a touch rounds out the spices with irresistible warmth.
Lemon juice (1 tablespoon): Brightens the filling, balances sweetness, and keeps the peaches vibrant.
Salt (1/4 teaspoon): Just enough to amplify all the other flavors and keep things from tasting flat.
Unsalted butter (2 tablespoons, cut into small pieces): Melts into the filling for a rounder, richer flavor.
Egg (1, beaten): For brushing the crust and achieving that bakery-worthy, glossy finish.
Coarse sugar (1 tablespoon, optional): This simple topping creates a lovely crunch and sparkle that’s hard to resist.

How to Make Better Than Grandma’s Peach Pie

Step 1: Roll Out and Prepare the Crust

Start by preheating your oven to 425°F so it’s perfectly hot when your pie is ready. Roll out half of your double crust and gently fit it into a 9-inch pie dish, pressing it into the corners without stretching. This not only ensures an even, flaky bottom but also prevents shrinking. Set the other half of your dough aside for the top crust—it’ll play its starring role soon!

Step 2: Mix the Fresh Peach Filling

In a large bowl, combine the sliced peaches, both sugars, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Gently toss until the peaches are thoroughly coated in the mixture. This step infuses the fruit with flavor and starts drawing out those peach juices—trust me, the aroma alone will make you swoon!

Step 3: Assemble the Pie

Spoon the peach filling into your prepared crust, spreading it out evenly from edge to edge. Dot the entire surface with bits of unsalted butter, which melt into the fruit as it bakes and add delicious richness to the pie. Now, roll out the second crust and either lay it over the top or get creative with a lattice pattern. Trim away any excess and crimp the edges to seal—go fancy or keep it classic, it’s up to you.

Step 4: Add the Finishing Touches

Brush the top crust with the beaten egg for that irresistible golden sheen. If you’re after a little extra sparkle and crunch, sprinkle the surface with coarse sugar. These effortless extras make the pie as beautiful as it is delicious.

Step 5: Bake to Perfection

Place the pie on a baking sheet to catch any rogue juices and bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F and let it continue baking for 30 to 35 minutes more. If you notice the edges browning too quickly, simply cover them with foil. The crust should be golden, and the filling should be bubbling with peachy goodness before you call it done.

Step 6: Cool and Set

As tempting as it is to dig right in, patience pays off! Let your Better Than Grandma’s Peach Pie cool for at least two hours so the filling can set and slices come out gloriously neat. Serve warm or at room temperature—either way, it’s pure bliss.

How to Serve Better Than Grandma’s Peach Pie

Garnishes

A pie this good doesn’t need much, but a scoop of vanilla ice cream or a dollop of freshly whipped cream always makes it unforgettable. Try a sprinkle of cinnamon, a dusting of powdered sugar, or even a few fresh mint leaves for a colorful, fragrant finish.

Side Dishes

Let your Better Than Grandma’s Peach Pie take center stage by pairing it simply—think fresh berries, a pitcher of iced tea, or a summer salad for brunch. Pie and coffee is a timeless combo, perfect for both weeknights and special occasions alike!

Creative Ways to Present

If you’re in a playful mood, bake individual mini pies in ramekins, or offer pie slices “a la mode bar” style so guests can choose their own toppings. For extra wow, use dough scraps to cut cute shapes (like leaves, hearts, or stars) to decorate the top. Don’t be surprised if everyone asks for seconds!

Make Ahead and Storage

Storing Leftovers

Once your Better Than Grandma’s Peach Pie is completely cooled, loosely cover it with foil or plastic wrap and store it at room temperature for up to 2 days. If you need it to last longer, transfer to the fridge for another 2 to 3 days—the crust may soften over time, but the flavor will still shine.

Freezing

Peach pie freezes beautifully! Wrap tightly in plastic wrap and then aluminum foil, or slip into an airtight freezer bag. Freeze either whole or in individual slices for up to three months. To thaw, let it sit in the refrigerator overnight before enjoying.

Reheating

To reheat, pop a slice or the whole pie (uncovered) into a 350°F oven until just warmed through—about 10 minutes for slices or 25 for a full pie. This revives the crust and brings back some of that fresh-from-the-oven magic. Microwave in a pinch, but the oven is your best bet for crisp edges.

FAQs

Can I use frozen peaches for Better Than Grandma’s Peach Pie?

Absolutely! Just thaw and drain the frozen peaches thoroughly to avoid excess liquid in your pie. The result will still be juicy and flavorful, making this dessert a year-round treat.

What’s the best way to peel peaches?

Score a small “x” in the bottom of each peach, drop them in boiling water for 30 seconds, then place in an ice bath—the skins will slip right off! It’s quick, easy, and keeps the fruit perfectly tender for your Better Than Grandma’s Peach Pie.

How do I keep the bottom crust from getting soggy?

You can sprinkle a little sugar or flour on the bottom crust before adding the filling, or even brush it lightly with egg white. Baking on a lower oven rack also helps the bottom crust firm up.

Can I make this pie gluten-free?

Of course! Simply substitute a gluten-free pie crust and make sure your cornstarch is certified gluten-free. The peach filling for Better Than Grandma’s Peach Pie is naturally gluten-free already.

What’s the best way to create a lattice crust for Better Than Grandma’s Peach Pie?

Roll out your dough, cut it into even strips, and carefully weave them over the filling—over, under, over, under—for that classic, Instagram-worthy finish. Don’t worry if it’s not perfect; a rustic look is part of the pie’s homemade charm!

Final Thoughts

If you’ve never tried Better Than Grandma’s Peach Pie, you’re in for something special. It’s one of those recipes that makes every summer sweeter and every occasion feel a little more memorable. Pull out your pie dish and give it a try—the smiles and happy sighs around the table will be proof enough that you’ve found a new classic!

Better Than Grandma’s Peach Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 19 reviews

Author: Emma
Total Time: 1 hour 20 minutes
Yield: 1 pie (8 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate peach pie experience with this recipe that surpasses even grandma’s classic. A buttery, flaky crust envelops a luscious filling of fresh peaches, warm spices, and a hint of citrus, creating a dessert that embodies summer in every bite.

Ingredients

Scale

Pie Crust:

1 double pie crust (homemade or store-bought)

Peach Filling:

6 cups fresh peaches, peeled and sliced
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/4 teaspoon salt

Additional:

2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 425°F.
Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish.
Make the Filling: In a large bowl, combine peaches, sugars, cornstarch, spices, lemon juice, and salt. Toss to coat.
Fill the Pie: Pour the filling into the crust, add butter on top, cover with second crust or lattice, and seal edges.
Bake: Brush top crust with egg wash, sprinkle with sugar, and bake at 425°F for 20 minutes, then at 375°F for 30-35 minutes.
Cool and Serve: Allow the pie to cool for at least 2 hours before slicing.