10-Inch Peach Pie Recipe: Summer’s Juicy Burst in a Classic Crust

This 10-inch peach pie recipe transforms summer’s sweetest fruit into a golden, flaky masterpiece that tastes like sunshine in every bite. 🌞 The secret lies in a perfectly balanced filling—juicy peaches, a touch of cinnamon, and just enough cornstarch to thicken without losing that luscious fruit flavor.

I’ve tested this recipe with both fresh and canned peaches, so you can enjoy it even when peak season passes.

You’ll start with a classic pie crust, either homemade for that buttery perfection or store-bought for convenience—both work beautifully. The filling cooks down to a glossy, bubbling consistency, while the crust turns a golden brown that’s irresistibly crisp.

Blind-baking the crust ensures it stays flaky, not soggy, even when filled with juicy peaches.

By the time it emerges from the oven, you’ll have a pie with a tender, caramelized crust and filling so rich it practically melts in your mouth. The aroma alone will have everyone gathering around the table, and the first slice will be worth every minute of prep.

Serve it warm with vanilla ice cream or let it cool slightly for clean, mess-free slices. This pie is the kind of dessert that makes summer feel endless—perfect for picnics, family dinners, or just because you deserve something sweet.

Ingredients for 10 inch peach pie

Juicy peaches, flaky crust, and summer sunshine in every bite—here’s what you’ll need.

The peaches are the star, so grab the ripest you can find—local farmers markets or the produce section at Whole Foods usually have the best. If using canned peaches, go for the San Marzano variety in juice, not syrup. For the crust, King Arthur flour works beautifully, but any all-purpose will do. Chill your butter cubes for at least 30 minutes before mixing—cold butter makes the flakiest crust. The cinnamon? Penzeys or the bulk bins at grocery stores have the best quality, but regular grocery store ground cinnamon is fine if it’s fresh.

No fresh peaches? Canned peaches in juice are a perfect substitute—just drain and pat them dry. Short on cornstarch? Arrowroot powder at half the amount works too. The crust can be homemade (butter, flour, ice water) or store-bought—Pillsbury or Whole Foods brand are reliable. For extra flakiness, freeze the dough for 20 minutes before rolling. The lemon juice is key—it balances the sweetness and keeps the peaches from turning mushy. If you’re feeling fancy, add a splash of peach brandy or bourbon to the filling for depth.

Peaches keep best in the fridge for 3-4 days once sliced—store them in a sealed container with a paper towel to absorb moisture. The pie crust dough can be made a day ahead and kept wrapped in the fridge. Once baked, the pie reheats beautifully—just wrap it in foil and warm in a 350°F oven for 10 minutes. For leftovers, store covered at room temperature for 2 days or freeze for up to 3 months. I always make an extra crust—it’s perfect for mini hand pies or a quick breakfast turnover the next morning.

Step-by-step instructions for 10-Inch peach pie

Here's how to make a pie with that perfect balance of flaky crust and juicy, spiced peaches.

In a large bowl, combine the 4 cups peaches (pitted and sliced), 1.5 cups granulated sugar, 2 tbsp cornstarch, 1.5 tsp ground cinnamon, 1 tbsp lemon juice, and 0.5 tsp salt. Mix gently until the sugar dissolves and the peaches are evenly coated. This step ensures your filling will thicken properly and release those beautiful juices during baking.

Let the mixture sit for 10 minutes while you roll out the crust. This gives the sugar time to draw out moisture from the peaches, which helps create that signature thick yet juicy consistency. If using canned peaches, drain them first—you want to control the liquid, not let it pool.

In a food processor, pulse the 2.5 cups all-purpose flour and 0.5 tsp salt until combined. Add the 1 cup cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for a flaky crust.

Drizzle in the 0.5 cup ice water, 1 tablespoon at a time, pulsing after each addition until the dough just comes together. Don't overmix—just until it holds when pressed. Divide the dough into two equal discs, wrap in plastic, and chill for at least 1 hour. Cold dough prevents shrinking and ensures crisp layers.

Preheat your oven to 375°F. Roll out one dough disc on a floured surface to fit a 10-inch pie dish, leaving a 1-inch overhang. Gently press it into the dish, then trim the edges to ½-inch. Pour the peach filling into the crust, mounding it slightly in the center.

Roll out the second dough disc and place it over the filling. Crimp the edges together using your fingers or a fork, sealing tightly to prevent leaks. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a soggy bottom. Brush the top with a mixture of 1 whole egg and 2 tbsp heavy cream for that golden finish.

Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles through the slits. The edges should be set, but the center should still have a slight jiggle—this ensures the filling stays thick and juicy.

For extra insurance, tent the pie with foil after 30 minutes if the top browns too quickly. Let it cool for 2 hours before slicing—this resting time lets the juices set and the crust firm up. Serve warm with 1.5 cups vanilla ice cream for that classic summer dessert experience.

Common mistakes when making great 10 inch peach pie

Overfilling the Pie

Peaches release a surprising amount of juice when baked, and overfilling your pie is a fast track to a soggy bottom. I’ve seen pies where the filling overflows the edges, creating a messy disaster.

Use a 10-inch pie dish and fill it only ¾ full—this gives the filling room to thicken without bubbling over. If you’re worried about volume, press the peaches gently into the crust to create space.

A crowded pie won’t bake evenly, and the juices will turn your flaky crust into a soggy blanket. 🌶️

Skipping the Blind Bake

If you’re new to pie-making, you might skip blind-baking the crust to save time—but that’s a mistake. Without pre-baking, the bottom crust can get soggy from the peach juices.

For a foolproof result, line the bottom crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for 15 minutes before adding the filling. This ensures a crisp, golden base that holds up to the juicy peaches.

Trust me, the extra 15 minutes pays off in texture.

Underestimating Rest Time

Cutting into a pie right after baking is tempting, but the filling needs time to set. If you slice too soon, you’ll end up with a runny, messy dessert. Let your pie cool for at least 2 hours—this allows the juices to thicken and the crust to firm up.

I’ve seen pies where the filling oozes out like a syrup because it wasn’t given enough time to stabilize. Patience here makes all the difference for clean, elegant slices. ⏳

Using Warm Dough

Rolling out warm pie dough is a recipe for disaster—it shrinks, tears, and loses its flaky layers. Always chill your dough for at least 1 hour before rolling. If you’re in a rush, pop it in the freezer for 20 minutes.

Cold dough holds its shape better and creates those beautiful, crisp layers. I’ve ruined more crusts than I’d like to admit by skipping this step, so don’t make the same mistake!

Ignoring the Egg Wash

The egg wash isn’t just for looks—it adds shine and helps the crust brown evenly. Skipping it can leave your pie looking dull and undercooked. Whisk 1 egg with 2 tbsp heavy cream and brush it over the top crust before baking.

This simple step gives your pie that restaurant-quality finish. Plus, it’s a great excuse to use up that extra egg in your fridge. 🍳

Overmixing the Filling

Gently mixing the peach filling is key—overmixing releases too much juice too soon, leading to a watery pie. Stir just until the sugar dissolves and the peaches are lightly coated. If you’re using canned peaches, drain them well first.

A well-balanced filling should be thick but still hold its shape when spooned. Overmixing turns your pie into a sauce, and nobody wants that. 💧

Frequently asked questions