10 Inch Peach Pie Recipe: Golden Crust and Juicy Fruit in One Bite

This 10-inch peach pie recipe delivers the perfect balance of golden crust and juicy fruit that tastes like summer in every bite. The secret lies in a buttery, flaky crust that holds its shape while encasing tender, caramelized peaches—no soggy bottoms here.

I developed this recipe after years of perfecting the art of peach pie, ensuring the filling stays thick enough to hold a spoon but still melts in your mouth.

What sets this recipe apart is the two-stage baking process: first baking the crust blind to create a crisp base, then filling it with a mix of fresh and lightly cooked peaches for maximum flavor.

The filling thickens beautifully without turning into syrup, creating pockets of juicy fruit that burst with every slice. A simple cornstarch slurry keeps the texture just right—no gummy centers here.

By the time you pull it from the oven, you'll have a pie with a perfectly golden crust, fragrant with cinnamon and vanilla, and a filling that's thick enough to slice neatly but still oozes juicy peach when you take that first bite.

The aroma alone will have everyone gathering in the kitchen. This is the kind of pie that disappears faster than you can say "second slice."

Serve it warm with a scoop of vanilla ice cream or a drizzle of homemade caramel for the ultimate dessert experience. The best part? This recipe scales perfectly for a single pie—no leftovers to regret. Let's get baking.

Ingredients for 10 inch peach pie

Golden crust meets juicy peaches—just 12 ingredients for summer's perfect pie.

The crust is where magic happens. Crisco or butter? Butter wins for flavor, but Crisco makes it flakier. I grab Pluots or Yellow Cling peaches at Trader Joe's—they hold up better than ripe ones. For the flour, King Arthur or Gold Medal work best. Keep everything cold until mixing—room temp butter ruins the flakiness. The secret to the perfect crust? Chill the dough for 30 minutes before rolling.

No fresh peaches? Frozen works too—thaw and drain first. Short on cornstarch? Arrowroot powder at the same amount does the trick. The filling needs sugar to caramelize, but don't skip the cornstarch—it's what keeps that filling thick and spoonable. Bob's Red Mill cornstarch is my go-to. For the dough, if you're short on ice water, add 1 tbsp at a time until it holds together. And trust me on the vanilla—imitation smells like chemicals.

Peaches keep best in the fridge for 3-4 days once sliced. The dough can be rolled and chilled for 24 hours before baking—perfect for making ahead. Once baked, this pie stays fresh for 3 days at room temp or 5 days in the fridge. Freeze the whole pie for up to 3 months—just thaw overnight before serving. The filling reheats beautifully, so I always make extra.

Step-by-step instructions for 10 inch peach pie

Here's how to create a showstopping peach pie with a flaky crust and perfectly juicy filling.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.

Add the 0.33 cup ice water gradually, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmix—just until it holds when pressed. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour. This resting time relaxes the gluten for a tender crust.

In a large bowl, whisk together the 4 cups peaches (peeled and sliced), 0.75 cup granulated sugar, 0.25 cup brown sugar, 0.25 cup cornstarch, 1 tbsp ground cinnamon, 1 tsp vanilla extract, and 1 tbsp lemon juice. The lemon juice brightens the peaches while the cornstarch ensures a perfect, thickened filling without gummy texture.

Let the mixture sit for 15 minutes—this allows the peaches to release their juices and the sugars to meld. Taste and adjust sweetness if needed, though the peaches should already be juicy from the lemon juice. The filling should be thick but pourable, like a loose batter.

On a lightly floured surface, roll out half of the chilled dough to fit a 10-inch pie dish, leaving a 1-inch overhang. Transfer to the pie dish and trim the edges. Roll out the remaining dough for the top crust, keeping it slightly larger than the bottom.

Pour the peach filling into the crust, mounding it slightly in the center. Brush the edges of the bottom crust with the 1 whole large egg (beaten) to create a seal. Place the top crust over the filling, crimping the edges with a fork to seal tightly. Cut 4-5 slits in the top to allow steam to escape—this prevents a soggy crust.

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles through the slits. The edges should be bubbly but not burnt.

For the last 10 minutes, place a baking sheet on the lower rack under the pie to catch any drips. This creates a beautiful, caramelized bottom crust. When done, let the pie cool completely on a wire rack—this prevents a soggy bottom as the filling sets.

Slice the pie into 6 equal wedges (perfect for sharing). Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The crust should be crisp and flaky, while the filling remains juicy and vibrant, with peaches that burst in every bite.

Here's the thing—if the filling looks too thick before baking, don't worry. It will thicken further as it bakes. And if the crust browns too quickly, tent it loosely with foil to prevent over-browning while it finishes cooking.

Best sauces and condiments for these flavors

Classic Vanilla Ice Cream

This pie shines with a scoop of homemade vanilla ice cream—its creamy texture contrasts perfectly with the warm, juicy peaches. I make mine with 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, and 2 teaspoons pure vanilla extract, churned until thick.

For extra richness, add 1 tablespoon butter at the end. Store in an airtight container for up to 2 weeks. 🍦

Caramel Drizzle

Elevate your pie with a homemade caramel drizzle—just ½ cup granulated sugar, ¼ cup water, and ¼ cup heavy cream. Simmer the sugar and water until amber, then whisk in cream.

Drizzle over warm slices for a sweet, buttery finish. For a shortcut, use store-bought salted caramel like Trader Joe’s or Ghirardelli. 🍯

Whipped Cream

A dollop of lightly sweetened whipped cream adds a cloud-like texture. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form. For stability, chill the bowl and beaters beforehand. Garnish with a sprinkle of cinnamon or crushed graham crackers for crunch. ✨

Lemon Curd Swirl

Brighten the peaches with a zesty lemon curd swirl. Mix ½ cup lemon curd (store-bought or homemade) with 1 tablespoon whipped cream, then pipe dollops onto the pie before baking.

As it bakes, the curd melts into a tangy ribbon. Wilton’s or Betty Crocker’s lemon curd work well. 🍋

Brown Butter Glaze

For a nutty, caramelized touch, brush the top crust with brown butter glaze before baking. Melt ¼ cup butter in a saucepan until golden, then whisk in 2 tablespoons powdered sugar and 1 teaspoon lemon juice. Cool slightly before brushing—it adds depth without overpowering the peaches. 🧈

Spiced Whipped Cream

Infuse whipped cream with warmth by adding ¼ teaspoon ground cinnamon and a pinch of nutmeg while whipping. For extra flavor, fold in 1 tablespoon chopped toasted pecans or candied ginger. Serve alongside slices for a cozy, aromatic bite. 🌿

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