Every summer, I am overwhelmed by the abundance of gorgeous fresh berries and fruits that are only around for such a short time each year (at least here in Indiana).  I work hard to take full advantage of their presence, and for me that usually means making a pie with every single one of them.  But of course, this always leads to the internal debate of exactly which fruit pie is my favorite and my mind begins to overheat (basically exactly like Joey in this scene from Friends.)  Blueberry is my number one but when it comes to second place, the “peach…no, cherry…no, peach….no, cherry” dialogue goes on and on.

It doesn’t really matter though, because they all deserve a chance to shine.  When summer peaches are ripe and juicy, they don’t need a whole lot else to make a fantastic pie.  Though it is certainly optional, I think mixing in just a bit of rum with the fruit filling takes it over the top.  Serve it warm, vanilla ice cream most definitely required, and make the most of summertime.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!


Two rounds all-butter pie dough (enough for 1 double crust pie)*
2¼ lbs. ripe peaches (about 10-12 medium peaches)
½ cup sugar
2 tbsp. flour
2 tbsp. cornstarch
Dash of grated nutmeg
1 tbsp. freshly squeezed lemon juice
1 tbsp. dark rum (optional)
2 tbsp. cold butter, cut into pieces
1 large egg beaten with 1 tbsp. water, for egg wash


  • 01

    Preheat the oven to 425˚ F and place a baking sheet on the lowest oven rack to catch dripping juices.  Roll out half of the pie dough to approximately 12-inches round so that it fully lines a 9-inch pie plate with some overhang.  Transfer the lined pie plate to the refrigerator until ready to use.  Meanwhile, prep the filling.  Peel the peaches and slice them to ¼-inch thick slices.**  In a large bowl, combine the peach slices with the sugar, flour, cornstarch, and nutmeg.  Toss to coat.  Add in the lemon juice and rum and stir once more until well combined.

  • 02

    Remove the lined pie plate from the refrigerator and pour in the peach filling in an even layer.  Dot the top of the peaches with the pieces of cold butter.  Roll out the remaining pie dough to a 12-inch round.  Cut into strips with a pastry cutter or paring knife and weave together to form a lattice top.  (See this post for step-by-step photos and instructions.)  Trim away excess dough and crimp the edges together.  Lightly brush the top and edges of the pie dough with the egg wash.

  • 03

    Bake for 20 minutes, then decrease the oven temperature to 350˚ F and continue baking until the pie is golden brown and the juices are bubbling, about 30-40 minutes more.  (Check on the pie a few times during baking.  If it is browning too quickly, tent loosely with foil and continue baking as directed.)  Remove the finished pie to a wire rack and let cool until just warm, about 2 hours.  Slice and serve.

  • 04

    *If you’re going to take the time to make a pie, I highly recommend making your own pie crust.  I promise, it’s not as hard as people make it out to be, and the results are so much better than store bought!

    **If your peaches are not quite ripe or are not peeling easily, you can score the bottom surface of each peach with an ‘X’.  Pop them into boiling water for 30 seconds, remove with a skimmer, and immediately plunge into a bowl of ice water to stop the cooking.  This should help make the peels come off more easily.

  • Fabiana Seco

    That looks good! Can’t wait to try it.

  • Really yummy pie. Perfect with ice cream!

  • Great recipe! Perfect with ice cream!

  • Robyn

    Have you ever tried saskatoon berries? They’re like blueberries, but darker with a richer flavour. They grow wild where I live and I don’t know anyone who prefers blueberry pie to saskatoon pie! I think they also go by the name of june berries.

  • peach pie
    that one I made by martha was so good.
    peeling the peaches was not fun, but in the end it was worth it.
    your lattice work is perfection Annie!

  • johanna.jork

    I just wanted to say thank you for sharing all your amazing recipes!! I already tried so many :D and especially your yellow butter cake is a keeper in my collection
    Greetings (I just made the cake again today^^)
    Jo :)

  • Coby

    Ooooh! My neighbor has a peach tree and gave me a free pass to go pick peaches any time I want – even when she’s not home! I may have to head over today…

  • This looks amazing, Annie!!

  • Mmmm. This pie looks simple and delicious! Love the addition of the nutmeg and rum. You’re blueberry pie sounds amazing too. I don’t think I’ve ever tried a blueberry pie before. Crime.

  • Jill

    I LOVE peach pie. My favorite summer dessert! And with rum? Love that idea!

  • Anja

    Delicious – have to make the for a baby shower this week! Thank you so much for your great recipes that find all the way here to Germany :D

  • Gina Iampolsky

    These look really good. My mouth is watering!!!!

  • Oooh, yes! Love the addition of the dark rum! :D

  • Wow, this looks delicious! I don`t think I`ve ever had peach pie before!

  • Ashley @ Wishes and Dishes

    I bet the dark rum is delicious in this pie!

  • You did a beautiful job with this pie. The second I laid eyes on it I could feel myself salivating it looks that luscious.

    I love peaches especially when they’re ripe and juicy. I’ve never made a peach pie but with the peaches so good right now I think I’ll try. Thanks for sharing this recipe.

  • Hahaha, LOVE the friends reference. I want girls on bread! Ahh, Joey.

    This pie looks delicious. I made Cooks Illustrated’s version of peach pie last summer, and while it was delicious and a lot of fun to make, it was also extremely time consuming. (As CI recipes tend to be…) This looks like a quicker and equally delicious alternative!

  • Yum, peach pie…it screams summer. I’m sure the rum gave it a richness as well as increased the flavor perception…awesome.

  • Tipshinn

    I cannot pin this peach pie recipe….It says the image cannot be pinned.

  • annieseats

    It’s fixed.

  • Dark rum? Interesting idea. I recently used coconut rum in a recipe. I wonder how that would go with peaches? Lovely recipes and thanks for reminding me how to easily peel a peach!

    Keep writing…

  • I need to get on this! Yum!

  • Yum, that is all I can say, Yum.

  • Would it be outrageous to serve this with apple pie icecream?

  • annieseats

    Outrageously awesome!

  • This looks like a REALLY good recipe. I must try it this weekend!

  • S-in-TX

    Hi, I am fairly new to your sight and have found several recipes I must try… I went to the store with my list of ingredients and bought it all!!!! I am anxious for tomorrow afternoon to get my hands a workin like a bear in a honey hive!!!

    At this moment, I have necterines, mind you, I have so very many of them they are growing out of my ears. I cannot walk a foot without stumbling onto a nice somewhat sticky mess.

    Would this pie be palatable with nectarines by omiting the nutmeg and rum since the fruit’s meat are of similar texture, If not, do you have any suggestions?

  • annieseats

    I have not tried this with nectarines so you’ll have to experiment. Good luck and enjoy!

  • NikkiN

    Made this for a BBQ today and it was fantastic. I was actually yelled at for only making 1. Thanks for another great recipe.

  • annieseats

    Awesome! Glad to hear it was a hit :)

  • Flora

    I’ve been on a pie spree lately. In two weeks I’ve made the blueberry, apple and now this peach pie. They all turned out spectacular but this peach pie really won the first prize in our household. The rum was fantastic. Thank you, Annie, for posting such beautifully photographed and easy recipes that turn out scrumptious. I have yet to make a single dish from your blog that my husband didn’t rave about.

  • THE CRUST for this pie is the perfect match for the filling!

  • Lissa

    I just made this over the weekend, and it was another great recipe!! I think I’ve only ever made pie crust once before, and it turned out perfectly! The pie was tasty and it thickened up wonderfully, so that when we cut the pie, the filling didn’t leak out :) My only problem is that I am no good at rolling out a round pie crust!

    I have to agree that you have such great recipes. I made your chicken parmesan last week and that was great too. Thanks again!

  • Stephanie

    it’s baking in my oven right now and it smells delicious :)

  • sweetsugarbelle

    This is my kind of salad. I love berries and I LOVE Brie!

  • Melissa Brooker

    I have never made a fruit pie in my life! and lattice top always seemed so intimidating, but i was majorly craving peach pie,so i went for it. I am so glad i did, it turned out amazing! i did have to bake a little longer because my oven seems to take a bit longer for everything, but the pie was delicious and the crust (i used your recipe) was so perfectly flaky! Thanks so much! I’m no longer afraid of pie!

  • annieseats

    Way to go Melissa!