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Easy Peach Pie Recipe

Easy Peach Pie

iamwinfred
This easy peach pie features a juicy, cinnamon-spiced filling made with fresh ripe peaches, all tucked inside a buttery, golden double crust. It comes together with just a handful of pantry staples and bakes up beautifully every time — whether you use homemade or store-bought pie crust. Let the filling rest before assembling, cool it completely after baking, and you'll have clean, perfectly set slices that taste like summer in every bite.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 370 kcal

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

Ingredients
  

For the Crust

  • 2 refrigerated pie crusts or 1 batch homemade double-crust dough; store-bought 9-inch refrigerated crusts work great

For the Peach Filling

  • 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

For the Egg Wash

  • 1 large egg whisked with milk for egg wash
  • 1 tablespoon milk whole or 2%; mixed with egg for egg wash

Optional Topping

  • 1 tablespoon coarse turbinado sugar (optional) sprinkled over top crust before baking for a golden sparkly finish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 370kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 230mgPotassium: 290mgFiber: 3gSugar: 32gVitamin A: 8IUVitamin C: 12mgCalcium: 2mgIron: 6mg
Keyword double crust pie, easy peach pie, fresh peach pie recipe, homemade peach pie, summer dessert
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