If you think you’ve tasted the world’s best peach pie, brace yourself: Better Than Grandma’s Peach Pie might just change everything you thought you knew about this classic dessert. Golden, buttery crust with a bubbling, syrupy peach filling that tastes like summer in every bite, this pie goes beyond nostalgia and lands smack-dab in dessert heaven. It’s made with simple, honest ingredients that truly let ripe peaches shine, coming together in a treat that’s as easy to make as it is impressive to serve.

Better Than Grandma’s Peach Pie Recipe - Recipe Image

Ingredients You’ll Need

With a short list of humble yet essential ingredients, every element in Better Than Grandma’s Peach Pie pulls its weight. From the juiciest peaches to the hint of warm spices, each one infuses a layer of flavor, texture, or beautiful color into your finished pie.

Refrigerated pie crusts (2): Store-bought dough offers convenience and a flaky texture, making this pie extra approachable for all skill levels.
Fresh peaches (6 cups, peeled and sliced): The star of the show! Ripe, juicy peaches create a naturally sweet, vibrant filling.
Granulated sugar (3/4 cup): Adds sweetness while enhancing the fruit’s natural flavor.
Brown sugar (1/4 cup): Brings a subtle caramel note for extra depth.
Cornstarch (1/4 cup): Thickens the filling for that perfect, scoopable consistency.
Lemon juice (1 tablespoon): Balances sweetness and brightens up the flavors.
Vanilla extract (1 teaspoon): Rounds out the filling with warm, aromatic notes.
Ground cinnamon (1/2 teaspoon): Adds a gentle spice that complements peaches beautifully.
Ground nutmeg (1/4 teaspoon): Provides extra warmth and complexity to the pie.
Salt (1/8 teaspoon): Just enough to bring out every flavor and keep the pie from tasting flat.
Unsalted butter (2 tablespoons, cut into pieces): Melts into the filling for the ultimate richness.
Egg (1, beaten): Creates a golden, glossy crust after baking.
Coarse sugar (1 tablespoon, optional): Lends extra sparkle and crunch to the top crust.

How to Make Better Than Grandma’s Peach Pie

Step 1: Prep Your Oven and Crust

Set the stage for pie greatness by preheating your oven to 425°F (220°C). Place one of the refrigerated pie crusts gently into a 9-inch pie dish, smoothing it out to fit without stretching. A well-fitted bottom crust ensures all that juicy filling stays exactly where you want it — inside the pie!

Step 2: Mix the Peach Filling

In a large bowl, combine your sliced peaches, both sugars, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Give everything a gentle toss so each piece of peach gets evenly coated. This step is key: mix softly to avoid breaking up those beautiful peach slices. The cornstarch will work its magic later, thickening everything to just the right consistency.

Step 3: Fill the Pie and Add Butter

Spoon the peach mixture into your prepared crust, scraping out every last drop of that sweet, fragrant syrup. Dot the top with pieces of butter — they’ll melt as the pie bakes, making the filling impossibly silky and rich.

Step 4: Add the Top Crust

Take your second pie crust and either lay it on top whole, trimming where needed, or cut into strips to weave a lattice pattern. Lattice not only looks gorgeous, but also allows some steam to escape as the pie bakes, concentrating the flavors even more. Trim and crimp the edges however you like — rustic or fancy, you can’t go wrong.

Step 5: Egg Wash and Sprinkle

Brush the top crust with beaten egg to give it that irresistible, golden finish. For extra sparkle and a bit of crunch, sprinkle with coarse sugar if the mood strikes. These little finishing touches truly turn your Better Than Grandma’s Peach Pie into a showstopper.

Step 6: Bake to Goldenness

Set your pie on a baking sheet (in case there’s any bubbling over!) and slide it into the oven. Bake for 20 minutes at 425°F, then reduce heat to 375°F (190°C) and continue baking for another 30 to 35 minutes. The goal: a deeply golden, crisp crust and a bubbling, juicy filling. If the edges start to brown too quickly, just shield them with foil until the rest of the pie catches up.

Step 7: Cool and Set

This is the toughest part — letting your beautiful Better Than Grandma’s Peach Pie cool. Wait at least 2 hours before slicing. This time lets the filling thicken and settle so every slice comes out clean, with luscious peachy goodness in every bite.

How to Serve Better Than Grandma’s Peach Pie

Garnishes

A dollop of softly whipped cream or a big scoop of vanilla ice cream turns every slice of this pie into something utterly dreamy. A sprig of mint or a dusting of cinnamon over the top adds a special touch — simple, but so elegant.

Side Dishes

Pairing is easy with Better Than Grandma’s Peach Pie. Serve alongside a fresh fruit salad or a pitcher of iced tea for a true taste of summer. At brunch, offer it with hot coffee and sausage links for a sweet-and-savory balance your guests won’t forget.

Creative Ways to Present

This pie doesn’t just belong on your Sunday table. Bake mini pies in individual ramekins, or serve slices in mason jars layered with whipped cream for a picnic-friendly twist. You could even turn leftover slices into milkshake magic — just blend with vanilla ice cream and a splash of milk!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra slices, cover the pie tightly and refrigerate for up to four days. The crust retains some of its snap, and the flavors meld together even more beautifully as it sits. Simply cover with foil or plastic wrap and slide the pie dish into your fridge.

Freezing

Better Than Grandma’s Peach Pie freezes surprisingly well. Wrap leftover slices individually in plastic wrap, then place them into a freezer bag or airtight container. For a bigger batch, freeze the whole pie (well wrapped) and thaw overnight in the fridge before serving.

Reheating

To bring back that fresh-baked warmth, reheat slices in a 300°F oven for about 10 minutes. If you’re in a hurry, a quick zap in the microwave will do the trick, but oven reheating preserves the crust’s flakiness beautifully.

FAQs

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

Absolutely! Frozen peaches work great — just thaw and drain them well before using. If you’re using canned peaches, drain thoroughly to keep the filling from getting watery. Fresh is best when available, but don’t let availability stop you.

How do I keep my peach pie from getting runny?

Make sure to use the right amount of cornstarch, which thickens the filling as it bakes. Allowing the pie to cool for at least 2 hours is just as important, as this gives the juices time to set.

Can I make Better Than Grandma’s Peach Pie ahead of time?

Yes — in fact, this pie is wonderful made a day ahead. The flavors only get better as they mingle, and it slices more cleanly when fully cooled. Store tightly wrapped in the fridge until serving time.

Is it possible to make this pie vegan?

Definitely! Use a vegan pie crust, replace the butter with a plant-based alternative, and skip the egg wash (a little non-dairy milk or maple syrup works for browning).

How can I add more flavor to my pie?

Try a splash of bourbon or almond extract for a grown-up twist, or play with additional warm spices like ginger or allspice. Personalizing your Better Than Grandma’s Peach Pie is one of the joys of homemade baking!

Final Thoughts

There’s nothing quite like gathering friends and family around for a slice of Better Than Grandma’s Peach Pie. If you’ve been searching for a dessert that’s both comforting and undeniably impressive, this is the recipe to try. I hope you fall as hard for it as I have — now go gather those peaches and let the magic begin!

Better Than Grandma’s Peach Pie Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in this delicious peach pie recipe that’s even better than your grandma’s classic. With a flaky crust and a perfectly spiced peach filling, this dessert is sure to impress.

Ingredients

Scale

Pie Crust:

2 refrigerated pie crusts

Peach Filling:

6 cups fresh peaches, peeled and sliced
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

For Assembly:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat Oven: Preheat the oven to 425°F (220°C).
Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie dish.
Make Filling: In a large bowl, combine peaches, sugars, cornstarch, lemon juice, vanilla, spices, and salt. Mix gently.
Fill Crust: Pour the peach filling into the prepared crust, dot with butter, then add the top crust or create a lattice.
Finish Pie: Brush the top crust with egg wash, sprinkle with coarse sugar, and bake as directed.
Bake: Bake at 425°F for 20 minutes, then reduce to 375°F and bake for 30–35 minutes until golden.
Cool: Let the pie cool for at least 2 hours before serving.