This light, flaky, and irresistibly delicious Perfect Peach Pie is a “must make” for summer. Not only is it sweet, delicious, and made with fresh peaches, but it can also be baked on the grill to really get those summer vibes! For other peachy desserts, try my Peach Skillet Cake or Peach Dump Cake!
Perfect Peach Pie
There is a reason that National Peach Pie Day is on August 24th. Peaches are the best picked in the months of July and August, so it only makes sense to celebrate this juicy fruit in a pie near the end of the prime harvesting months. Baked on the grill, this peach pie is the perfect dessert to add to your next barbecue menu!
Peach Pie Recipe
We are going to bake this peach pie on the GRILL! Grilling the perfect pie starts with a great recipe. After finding the perfect peach pie and adjusting the recipe for grilling, I decided to use a store-bought pie crust. I made this choice for two main reasons:
- The overall bake time for this grilled pie was about 2 hours, so utilizing the convenience of a pre-bought crust was a big plus! You can, of course, make yours from scratch.
- Store-bought pie crusts have come a long way. They really are delicious and reliable. I have made the pie with pre-made and homemade crust and no one can tell the difference!
Ingredients (full recipe below)
- Pie crusts
- Lemon juice
- Cold butter, cut in cubes
Don’t worry if you don’t have a grill; I will let you know how to bake this perfect pie in the oven as well.
The first thing to do to make this pie is to peel and cut the peaches into thin slices. To peel the peaches, you can use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.
Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife after they have been put in the ice water.
Preparing the Peaches
After you have peeled the peaches, slice them into thin slices. Then, put the slices in a bowl and sprinkle them with lemon juice. In a separate bowl, mix together the flour, sugar, cinnamon, and salt. Sprinkle the flour mixture over the peaches and mix gently. Set those aside while you prepare the crust.
Filling the Pie
In a large, oven-safe skillet, line the bottom and sides of the skillet with one of the pie crusts. Pour the peach filling into the pie crust and add the cold, cubed butter on top of the filling. Cover with the other pie crust and press around the crusts to make a seal. You could press down on the edges with a fork or pinch with your fingers (fluting).
Grilling the Perfect Peach Pie
- Preheat the grill to 350°F.
- Brush the egg wash over the top crust and cut several slits to vent steam.
- Cover the pie with an aluminum foil tent, securing the edges.
- Place the pie on the grill rack, cover the grill, and let the pie bake for 1 1/2 hours, or until the filling is bubbly.
- After the hour and a half, remove the aluminum foil and bake an additional 30 minutes.
- Remove from the grill and let cool for at least 15 minutes before cutting it.
- Serve with homemade whipped cream or a scoop of ice cream with slices of cinnamon-spiced peaches.
Tips for the Perfect Peach Pie
- I placed an oven mitt next to the grill. I was tempted (more than once!) to reach in and grab the handle of the skillet, but thankfully my oven mitt was sitting off to the side. Seeing it reminded me to be safe while grilling.
- I have made this pie with ripe peaches (juicy and soft) as well as firm peaches. Both worked really well and tasted amazing, but my family preferred the consistency of the firm peaches.
- This grilled pie can be changed up to fit your favorite flavors. Try using 3 cups of peaches and 2 cups of blueberries, or all strawberries, or even a mixed berry! Once you have the basic recipe and technique down, the options are endless.
How to Bake Peach Pie
If you don’t want to fire up your grill, you can still enjoy the deliciousness of this perfect peach pie! Follow the same recipe directions for the ingredients and assembly. You can use a traditional pie dish instead of a skillet if you prefer. Cover edges loosely with aluminum foil.
Bake at 400°F for 50-60 minutes or until crust is golden brown and the filling is bubbly. Remove the foil. If you want a more golden crust you can check the pie at 45 minutes, remove the foil, and continue baking for 10-15 minutes. Cool on a wire rack.
Looking for More Peachy Recipes?
This light, flaky, and irresistibly delicious Peach Pie is a “must make” for summer!
- 1 package (15 ounces) pastry for a 9-inch double-crust pie
- 1 large egg, beaten
- 5 cups peaches, peeled and sliced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup (63g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter, diced into small cubes
Heat grill to 350°F.
Peel and slice the peaches.
Place the peeled and sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently.
In a separate bowl, mix together the flour, sugar, cinnamon, and salt. Sprinkle over the peaches and mix gently.
Line the bottom and sides of a 9-inch oven-safe skillet with one of the pie crusts.
Pour peach filling into the pie crust and then drop the cold cubes of butter on top. Cover with the other pie crust, and press the edges together with your fingertips, sometimes called “fluting” the edges, so they are sealed.
Brush the beaten egg over the top crust. Cut several slits in the top crust to vent steam.
Cover pie with a foil tent and secure the edges.
Place the skillet on the grill rack. Cover and grill for 1 1/2 hours or until the filling is bubbly. (I checked the pie 3 times and the temperature ranged from 350-450°F throughout that time.)
After 1 1/2 hours, remove the foil and bake for another 30 minutes, allowing the crust to turn golden and flakey.
Remove from grill and allow pie to cool for at least 15 minutes before cutting into.
Serve with whipped cream and sliced peaches sprinkled with cinnamon.