The Best Peach Pie Recipes

We offer the best peach pie recipes, both classic and updated, all perfected by the F&W test kitchen.

Choose ripe yellow peaches rather than white ones for pie filling; they are juicier and sweet-tart. Cut them into thick wedges, which add texture to the filling and are less likely to lose their shape.

This perfectly classic peach pie has an ultra flaky crust and simple filling. It’s delicious with a topping of bourbon whipped cream.

“If I could put a perfect peach on a plate and serve it, I would,” says Eric Moshier (an F&W Best New Chef 2000). His peach pie is the next best thing: Roasted fruit, pastry and whipped cream are combined just before serving, to avoid any possibility of a soggy crust.

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The Best Peach Cobbler Recipes

Peach cobbler is a summer essential. Here, our best recipes for the classic dessert, including a spectacular version from chef Bobby Flay.

Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.

Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.

Although Randy Windham’s dessert was inspired by the homey peach cobblers his grandmother made when he was a child, he sometimes bakes it in individual ramekins for a more elegant touch.

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