The Best Peach Pie Recipe


This homemade peach pie combines the classic flavors of peach pie with a fun, herbaceous twist that’s just tooooo good.

Pie Crust – all purpose flour – salt – unsalted butter – ice-cold buttermilk Peach Pie Filling – ripe peaches peeled – honey – sugar – lemon juice freshly squeezed – fresh thyme leaves – salt – cornstarch – egg


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In a food processor, combine flour and salt. Add butter and process until the mixture has pea-sized chunks of butter. Next add buttermilk. Pulse until dough holds together. 


Divide dough into two equal balls. Flatten each ball into a disc and wrap it in plastic. Then, transfer to the refrigerator and chill for at least 1 hour.


Slice a small X on the bottom side of the peach and blanch them in boiling water for about 1 minute, then remove and shock in an ice bath. Once cooled the skin should slide right off.


Once peeled, slice them up and put them in a bowl with honey, sugar, and lemon juice. Let sit for 30 minutes. Strain the juice and put it in a saucepan with the cornstarch and thyme leaves. Whisk together and cook on medium heat until the liquid is thick and translucent. Set aside to cool.


Preheat the oven to 425 degrees. Remove dough from the fridge and roll it out using one circle for the bottom of the pie and one for the top crust. Place the pie plate with the fitted pie crust in the freezer and chill for about 10 minutes.


Fill with the pie filling, add the crust top, and brush with egg wash. Bake for 25 minutes and then reduce the heat to 350. The pie will be done when the filling is bubbling and clear. Cool completely and serve with vanilla bean ice cream.

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