Peach season only comes around once a year, and this peach pie is exactly how you should celebrate it.
Juicy, sweet peaches nestled in a buttery flaky crust, baked until golden and bubbling, it’s a classic summer dessert that never gets old.
This recipe uses fresh peaches, a handful of pantry staples, and either homemade or store-bought pie crust.
It’s straightforward enough for a first-time baker and impressive enough to bring to any summer cookout or holiday table.
Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that people will talk about long after the plates are cleared.
You might also enjoy: Cherry Cobbler with Cake Mix
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 20 minutes (plus 2 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Peach Pie
This pie hits every note you want in a summer dessert: sweet, fruity, warmly spiced, and wrapped in a golden buttery crust.
It’s simple enough to make on a weeknight but special enough to bring to a potluck.
- Made with real peaches. Fresh peaches at peak ripeness give you a filling that tastes naturally sweet and vibrant.
- Perfectly thickened filling. A combination of flour and just the right amount of sugar keeps the filling juicy but sliceable, no soggy mess.
- Flexible crust options. Use store-bought refrigerated pie crust for convenience, or go homemade if you want that extra-flaky, buttery finish.
- Classic flavors. Cinnamon, a touch of nutmeg, lemon juice, and vanilla bring out the best in the peaches without masking them.
- Crowd-pleaser every time. Kids, adults, pie skeptics, this one wins everyone over.
Read Also: Dutch Apple Pie Recipe
Ingredients
You’ll need ripe, firm peaches for the best results. Avoid peaches that are too soft or bruised, as they release too much liquid and can make the filling runny.
If fresh peaches aren’t available, you can use frozen (thawed and drained) or well-drained canned peaches instead.
- 2 refrigerated pie crusts (or 1 batch homemade double crust dough)
- 6 cups (about 6–7 medium) fresh peaches, peeled and sliced into ½-inch wedges
- ¾ cup granulated sugar (adjust based on peach sweetness)
- ¼ cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small cubes
- 1 large egg
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse turbinado sugar (for sprinkling on top crust, optional)
Flaky Pie Crust Recipe — if you want to go fully homemade, this is the one to bookmark first.
Kitchen Equipment Needed
You don’t need any specialty tools to make this pie, but a few key pieces of equipment will make the process much easier and give you better results.
- 9-inch pie dish
- Large mixing bowl
- Cutting board and sharp knife
- Vegetable peeler or blanching pot for peeling peaches
- Rolling pin (if making homemade crust)
- Pastry brush (for egg wash)
- Pie crust shield or aluminum foil strips (to prevent over-browning)
- Rimmed baking sheet (to catch drips in the oven)
- Wire cooling rack
- Bench scraper (optional, helpful for transferring rolled dough)
Recommended Products for This Recipe
These are a few of my personal go-to picks that make a real difference when baking this pie.
1. Ceramic 9-Inch Pie Dish
A good ceramic pie dish distributes heat evenly, which means your bottom crust bakes through without burning the edges.
It also goes beautifully from oven to table for serving. This is the one piece of equipment that genuinely upgrades your pie baking experience.
2. Adjustable Pie Crust Shield
Nothing is more frustrating than pulling a beautiful pie from the oven only to see burnt edges.
An adjustable crust shield is inexpensive, reusable, and takes all the guesswork out of protecting the crust. A piece of foil can work in a pinch, but this is so much easier.
3. OXO Swivel Vegetable Peeler
Peeling 6 cups of peaches by hand is the most tedious part of this recipe.
A sharp, ergonomic peeler cuts through peach skin cleanly and quickly, saving you a lot of time and frustration. This one is a staple in my kitchen.
4. Pure Vanilla Extract
Vanilla is a supporting flavor here, but it makes a noticeable difference.
A good-quality pure vanilla extract (not imitation) adds a warm, round note to the filling that ties everything together. It’s a small addition with a big payoff.
Read Also: Summer Tomato Pie Recipe
Step-by-Step Instructions: How to Make Peach Pie
1. Prepare the Peaches
- Wash all your peaches thoroughly under cool running water and pat them dry with a clean kitchen towel.
- To peel the peaches, use one of two methods: Option A — use a sharp vegetable peeler and peel from top to bottom in firm strokes. Option B (easier for large batches) — bring a large pot of water to a boil, cut a small “X” in the bottom of each peach, blanch them in the boiling water for 30 to 45 seconds, then immediately transfer them to a bowl of ice water. The skins will slide off effortlessly.
- Once peeled, slice each peach in half, remove the pit, then cut each half into ½-inch thick wedges.
- Place the sliced peaches into a large mixing bowl.
- Add ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, and ¼ teaspoon salt to the bowl.
- Gently toss everything together until all the peach slices are evenly coated.
- Let the peach filling rest for 20 to 30 minutes at room temperature. This step allows the peaches to release some of their juices and helps the filling thicken properly during baking. Don’t skip it.
2. Prepare the Pie Crust
- If using refrigerated store-bought pie crust, remove both crusts from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This makes them pliable and prevents cracking when you unroll them.
- If making homemade pie crust, make sure your dough has been chilled in the refrigerator for at least 1 hour before rolling.
- Lightly flour a clean work surface and your rolling pin. Roll out the first disk of dough into a circle approximately 12 to 13 inches in diameter. Aim for an even thickness throughout.
- Carefully transfer the rolled crust to your 9-inch pie dish. To do this without tearing it, gently fold the dough in half, lift it, position it over the dish, then unfold it. Alternatively, roll the dough loosely around your rolling pin and unroll it over the dish.
- Gently press the crust into the bottom and up the sides of the pie dish. Make sure there are no air pockets underneath.
- Trim any excess dough hanging over the edges with a sharp knife or kitchen scissors, leaving about a ½-inch overhang.
- Place the lined pie dish in the refrigerator while you prepare the top crust. Keeping the crust cold helps it stay flaky.
- Roll out the second disk of dough in the same way into a 12-inch circle. You can leave it as a full round top crust, or cut it into strips for a lattice design. Either works beautifully. Place the rolled dough (or strips) on a parchment-lined baking sheet and refrigerate until ready to use.
3. Preheat the Oven and Set Up the Baking Sheet
- Position one oven rack in the center of the oven and one rack in the lower third. The lower rack is where you’ll place a foil-lined baking sheet to catch any drips from the pie — trust me, this saves a lot of oven cleanup.
- Preheat the oven to 425°F (220°C). Allow at least 15 to 20 minutes for the oven to fully reach temperature before baking.
- Place a foil-lined rimmed baking sheet on the lower oven rack while the oven preheats.
4. Assemble the Pie
- Remove the crust-lined pie dish from the refrigerator.
- Give the peach filling one final gentle stir, then pour it evenly into the prepared crust. Use a spatula to spread it into an even layer.
- Scatter the 2 tablespoons of small butter cubes evenly across the top of the peach filling. The butter melts into the filling as it bakes, adding richness and depth of flavor.
- Remove the top crust from the refrigerator. If using a full round crust: gently lay it over the filling, press it down slightly around the edges, then trim and crimp the top and bottom crusts together. Crimp using your fingers or a fork to seal. If using a lattice: arrange the strips in a criss-cross pattern over the filling, then press the ends of the strips to the bottom crust edge and crimp to seal.
- Once the pie is assembled and crimped, use a sharp knife to cut 4 to 5 small steam vents in the top crust if you used a full round top. This allows steam to escape during baking and prevents the crust from puffing up or cracking. (Lattice tops don’t need vents.)
5. Apply the Egg Wash
- In a small bowl, whisk together 1 large egg and 1 tablespoon of milk until smooth.
- Using a pastry brush, lightly brush the egg wash over the entire top crust and the crimped edges. Apply an even, thin layer — too much egg wash can pool in the crevices and burn.
- If desired, sprinkle 1 tablespoon of coarse turbinado sugar over the top crust. This gives the finished pie a gorgeous golden sparkle and a satisfying crunch.
- To protect the crimped edges from burning before the filling is done, wrap strips of aluminum foil loosely around the outer edges of the crust, or fit a pie crust shield around the rim. You’ll remove this in the last portion of baking.
6. Bake the Pie
- Carefully place the assembled pie on the center oven rack (directly above the foil-lined baking sheet on the lower rack).
- Bake at 425°F for the first 20 minutes. This high initial heat helps the crust set and get a head start on browning.
- After 20 minutes, reduce the oven temperature to 375°F (190°C) without opening the oven door if possible. Continue baking for an additional 25 to 30 minutes.
- In the last 15 minutes of baking, remove the foil strips or crust shield so the edges can finish browning.
- The pie is done when the crust is deep golden brown and you can see the filling bubbling thickly through the vents or lattice. Bubbling is your clearest sign that the filling has cooked through and thickened properly.
- If the top crust is browning too quickly but the filling isn’t bubbling yet, loosely tent the entire pie with a sheet of foil and continue baking.
7. Cool the Pie Before Slicing
- Remove the pie from the oven and place it on a wire cooling rack.
- Allow the pie to cool for a minimum of 2 hours at room temperature before slicing. For the cleanest slices with a well-set filling, cooling for 3 to 4 hours (or even overnight) gives the best results. I know it’s hard to wait, but cutting into a hot pie will give you a runny filling that collapses on the plate.
- Once cooled, slice with a sharp knife and serve with vanilla ice cream, whipped cream, or enjoy it plain.
Cream of Coconut Cake — another crowd-pleasing dessert that’s perfect for summer gatherings alongside this pie.
Tips for The Best Peach Pie
A few small adjustments make the difference between a good peach pie and a great one. Keep these in mind before you start baking.
- Use ripe but firm peaches. Peaches that are slightly soft to the touch but not mushy give you the best flavor and texture. Overly ripe peaches release too much liquid and can make the filling watery.
- Let the filling rest before baking. The 20 to 30 minute rest after mixing the filling allows the peaches to macerate and the flour to absorb some of the juices, which helps the filling thicken properly.
- Keep the dough cold. Cold butter in the pie crust is what creates those beautiful flaky layers. If your dough starts to feel warm or soft while you’re working with it, pop it back in the refrigerator for 10 minutes before continuing.
- Don’t skip the baking sheet underneath. Peach pie filling bubbles and drips. A foil-lined baking sheet on the lower rack will save your oven from a sticky mess.
- Protect the edges. The crimped crust edges bake faster than the rest of the pie. Use a pie crust shield or foil strips for most of the bake time, then remove in the last 15 minutes to let them finish browning.
- Cool completely before slicing. This is the most important tip. The filling needs time to set. Slicing a hot pie will give you a soupy filling that runs all over the plate.
- Taste your peaches first. Very sweet peaches may need a bit less sugar. Tart peaches might need a touch more. Adjust the ¾ cup sugar based on what your peaches taste like.
Read Also: Cake Mix Pudding Cake Recipe
Serving Suggestions
Peach pie is wonderful on its own, but a few simple additions take it from dessert to a full moment.
- Vanilla ice cream. The classic pairing — a cold scoop melting over warm pie is unbeatable. Try it alongside a refreshing glass from my Summer Drinks collection for a complete summer spread.
- Freshly whipped cream. Light, barely sweetened whipped cream adds a soft, creamy contrast to the rich filling without overpowering the peach flavor.
- A warm cup of iced tea. Peach pie and sweet tea are a Southern match made in heaven. My Classic Lemon Iced Tea is a natural pairing.
- A drizzle of honey. A light drizzle of good-quality honey over a warm slice adds an extra floral sweetness.
- For a dessert spread. Serve alongside slices of Cream of Coconut Cake at your next gathering for a dessert table that’ll get everyone talking.
Variations of Peach Pie
Once you’ve made the classic version, these easy variations are fun to try and work with the same base recipe.
- Peach and blueberry pie. Swap 1 cup of sliced peaches for fresh blueberries. The combination of flavors is bright, sweet, and gorgeous in color.
- Peach crumble pie. Skip the top crust entirely and cover the filling with a buttery brown sugar oat crumble instead. Bake at the same temperature until the crumble is golden.
- Spiced peach pie. Add ¼ teaspoon each of ground ginger and cardamom along with the cinnamon and nutmeg for a warmer, more complex spice profile.
- Brown sugar peach pie. Replace the granulated sugar with an equal amount of light brown sugar for a deeper, molasses-like sweetness that complements the peaches beautifully.
- Canned peach pie. Use three 15 oz cans of peaches packed in juice (not syrup), drained well. Reduce the sugar to ½ cup since canned peaches are already sweetened. A great option when fresh peaches are out of season.
- Peach and raspberry pie. Add ½ cup of fresh raspberries to the peach filling for a tartness that cuts through the sweetness perfectly.
- Lattice-top peach pie. Cut the top crust into 1-inch strips and weave them into a classic lattice design. It’s easier than it looks and makes for a stunning presentation.
You might also enjoy: Peach Cobbler with Cake Mix — another way to make the most of peach season with minimal effort.
Storage and Reheating
Peach pie stores well and tastes just as good the next day, sometimes even better once the filling has fully set overnight.
- Room temperature: Cover loosely with plastic wrap or foil and store at room temperature for up to 2 days. Do not refrigerate immediately after baking — condensation will make the crust soggy.
- Refrigerator: After the first 2 days, move any leftovers to the refrigerator, covered, for up to 5 more days.
- Freezer (baked): Cool completely, wrap the entire pie tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Freezer (unbaked): Assemble the pie through step 5 (before applying egg wash), wrap tightly, and freeze for up to 3 months. Bake directly from frozen, adding 20 to 25 extra minutes to the bake time.
- To reheat: Place the pie (or individual slices) in a 350°F oven for 15 to 20 minutes until warmed through and the crust crisps back up. Microwaving works in a pinch but will soften the crust.
German Applesauce Cake — another make-ahead-friendly baked dessert that holds beautifully for days, just like this pie.
Nutritional Facts
The following is an approximate nutritional estimate per slice, based on 8 servings using a standard double crust and the ingredients listed.
Actual values vary depending on the sweetness of your peaches and your specific pie crust.
- Calories: ~370 kcal
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 230mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugars: 32g
- Protein: 4g
- Vitamin C: 12% Daily Value
- Potassium: 290mg
Health Benefits of Key Ingredients
This is a dessert, so it’s meant to be enjoyed as a treat. But a few of its key ingredients do come with real nutritional value worth knowing about.
- Fresh peaches. Peaches are rich in vitamins A and C, both of which support immune function and skin health. They also contain potassium, which helps with blood pressure regulation, and antioxidants like chlorogenic acid that may help reduce inflammation.
- Lemon juice. A tablespoon of fresh lemon juice adds vitamin C and helps prevent the peaches from browning while also brightening the overall flavor of the filling.
- Cinnamon. Beyond its flavor contribution, cinnamon has been studied for its potential to help regulate blood sugar levels. It also has natural antimicrobial and anti-inflammatory properties.
- Eggs (egg wash). Whole eggs provide high-quality protein and essential B vitamins. The egg wash here is used in a small quantity, so its nutritional contribution to the slice is minimal but worth noting.
- Nutmeg. Used in small amounts, nutmeg contains trace amounts of manganese and copper. It has traditionally been used to support digestion and has mild anti-inflammatory properties.
Read Also: Air Fryer Apple Chips
FAQs About Peach Pie
1. Do I need to peel the peaches for peach pie?
You don’t have to peel them, the skins soften during baking and most people don’t notice them in the finished pie.
That said, peeling gives you a smoother, more uniform filling.
If you prefer a cleaner texture, the blanching method (scoring an X, boiling for 30 seconds, then ice bath) makes peeling nearly effortless.
2. Why is my peach pie filling too runny?
The most common reason is cutting into the pie before it has fully cooled. The filling needs at least 2 hours to set after baking.
Other causes include using overly ripe or very juicy peaches, or not letting the filling rest before assembling the pie.
Make sure you’re giving the filling that 20 to 30 minute rest after mixing.
3. Can I use frozen or canned peaches?
Absolutely. Frozen peaches should be fully thawed and drained before using. Pat them dry with paper towels to remove as much moisture as possible.
Canned peaches should be drained well and, if packed in syrup, rinsed lightly. Reduce the sugar in the filling to ½ cup since canned peaches are already sweet.
4. Can I make this peach pie ahead of time?
Yes. You can bake the pie a day ahead and store it loosely covered at room temperature.
The filling actually sets up better after resting overnight, which makes for cleaner slices.
You can also freeze the unbaked assembled pie (without egg wash) for up to 3 months and bake it directly from frozen when you need it.
5. How do I know when the peach pie is done baking?
The pie is done when the crust is deep golden brown and the filling is actively bubbling through the vents or lattice.
Bubbling filling is the most reliable indicator, it means the flour has cooked out and the filling has thickened.
If the crust is browning but there’s no bubbling yet, tent loosely with foil and continue baking.
Coffee Cake without Sour Cream — a simple, crowd-friendly bake that makes a great companion to pie when you’re putting together a full dessert spread.
Easy Peach Pie
Ingredients
- 2 refrigerated pie crusts or 1 batch homemade double-crust dough; store-bought 9-inch refrigerated crusts work great
- 6 cups fresh peaches about 6-7 medium peaches (~1.4kg); peeled and sliced into ½-inch wedges; ripe but firm
- ¾ cup granulated sugar about 150g; adjust to taste based on peach sweetness
- ¼ cup all-purpose flour about 30g; used to thicken the filling
- 1 tablespoon fresh lemon juice from about half a lemon; brightens flavor and prevents browning
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter about 28g; cut into small cubes; dotted over filling before top crust goes on
- 1 large egg whisked with milk for egg wash
- 1 tablespoon milk whole or 2%; mixed with egg for egg wash
- 1 tablespoon coarse turbinado sugar (optional) sprinkled over top crust before baking for a golden sparkly finish
Equipment
- 9-inch pie dish ceramic or glass preferred for even heat distribution
- Large mixing bowl for the peach filling
- Cutting board and sharp knife for slicing peaches
- Vegetable peeler or use the blanching method for peeling peaches
- Rolling Pin needed if making homemade pie crust
- Pastry brush for applying egg wash to crust
- Pie crust shield (optional) or use strips of aluminum foil to prevent edge over-browning
- Rimmed baking sheet foil-lined; place on lower oven rack to catch drips
- Wire cooling rack for cooling pie at least 2 hours before slicing
- Bench scraper (optional) helpful for transferring rolled dough
- Small bowl for whisking the egg wash
Method
- Peel the peaches using a vegetable peeler or blanching method, then slice into ½-inch wedges and place in a large bowl. Add sugar, flour, lemon juice, cinnamon, nutmeg, vanilla, and salt; toss to coat, then let rest 20–30 minutes.
- Let refrigerated pie crusts sit at room temperature for 10–15 minutes. Roll one crust to a 12–13-inch circle, transfer to a 9-inch pie dish, press in gently, and trim edges to a ½-inch overhang. Refrigerate while you roll the second crust to a 12-inch circle for the top.
- Preheat oven to 425°F (220°C) with one rack in the center and one in the lower third. Place a foil-lined rimmed baking sheet on the lower rack to catch drips.
- Pour the peach filling into the chilled crust and scatter butter cubes evenly over the top. Lay the second crust over the filling, crimp the edges to seal, and cut 4–5 steam vents in the top crust.
- Whisk together the egg and milk, then brush lightly over the top crust and crimped edges. Sprinkle with turbinado sugar if desired, and wrap the crust edges with foil or a pie shield.
- Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake another 25–30 minutes. Remove the foil edge protection in the last 15 minutes; the pie is done when the crust is deep golden and the filling is actively bubbling through the vents.
- Transfer the pie to a wire rack and cool for at least 2 hours (3–4 hours for cleanest slices) before cutting. Serve with vanilla ice cream or whipped cream.
Nutrition
Notes
- Peach selection: Use ripe but firm peaches. Overly soft or bruised peaches release too much liquid and make the filling runny.
- Easy peeling: Score an X in the bottom of each peach, blanch in boiling water for 30–45 seconds, then transfer to an ice bath — skins slip right off.
- Let the filling rest: The 20–30 minute rest after mixing allows the peaches to release juices and the flour to absorb them, which helps the filling thicken properly during baking.
- Keep the dough cold: If your dough starts feeling warm or soft while rolling, refrigerate it for 10 minutes before continuing. Cold butter = flaky crust.
- Use frozen or canned peaches: Thaw and drain frozen peaches thoroughly; drain and lightly rinse canned peaches packed in syrup and reduce sugar to ½ cup.
- Don’t skip the baking sheet: Place a foil-lined rimmed baking sheet on the lower oven rack before preheating to catch any bubbling filling that drips over.
- Protect the edges: Use a pie crust shield or foil strips around the crimped edges for most of the bake, removing in the last 15 minutes so they finish browning evenly.
- Cooling is non-negotiable: Cutting into a warm pie will give you a runny filling. Allow at least 2 hours, or up to overnight for the cleanest slices.
- Make ahead: Bake the pie a day ahead and store loosely covered at room temperature. You can also freeze the unbaked assembled pie (without egg wash) for up to 3 months and bake from frozen, adding 20–25 extra minutes.
- Storage: Store at room temperature loosely covered for up to 2 days, then refrigerate for up to 5 more days. Reheat slices in a 350°F oven for 15–20 minutes to re-crisp the crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach pie is one of those classic desserts that earns a permanent spot in your baking rotation.
It’s straightforward, deeply satisfying, and made with ingredients you either already have or can easily find at any grocery store during peach season.
The hardest part is honestly waiting for it to cool before cutting into it, but trust the process, because the payoff is absolutely worth it.
Give this recipe a try and let me know how it turns out in the comments below. I’d love to hear if you stuck with the classic or tried one of the variations.
Recommended:
- Peach Cobbler with Cake Mix
- Pumpkin Pie from Scratch
- Cream of Coconut Cake
- Fruity Pebbles Rice Krispie Treats
- German Chocolate Cake Bars
