Peach Pie Recipe
This easy Peach Pie recipe is summer dessert perfection! Sweet, juicy peaches bake into a soft, jammy filling with just a hint of cinnamon, all tucked inside a buttery, flaky crust. A scoop of vanilla ice cream takes it over the top.
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A Note from Kim
A Family Favorite, Recreated
Peach pie is my mom’s favorite dessert (I love it too!), so I wanted to make her one for her 70th birthday. She always loved my grandma’s peach pie, but sadly, we could never find her recipe. I set out to make a version that would hopefully bring back some of those same memories, and this one did not disappoint!
For this pie, I kept things simple and used a store-bought pie crust, but you can absolutely make your own if you have a favorite recipe. I also usually go with a classic top crust, but a lattice crust is beautiful, and I’m sharing step-by-step visual instructions below if you’d like to give it a try.
Looking for more peach recipes? Try my peach cobbler or peach crisp next!
With love (and lots of good eats), 
This was such a hit! I followed the recipe exactly, including the homemade pie crust, and my family loved every bite. They even asked when I could make another one!
— Kristen
Ingredients for Peach Pie
This fresh peach pie recipe is the perfect way to use ripe summer peaches! Here’s everything you’ll need to make it:
You can find the full list and all measurements in the recipe card below.
- Pie crust: Use your favorite homemade double pie crust or keep it easy with refrigerated pie crust. Both work well!
- Peaches: Choose ripe, juicy peaches that are firm enough to slice. Fresh peaches give the filling the best flavor and texture for the perfect peach pie.
- Sugar: Adds sweetness to the peaches and helps create that delicious, jammy filling as the pie bakes.
- Cornstarch: Helps thicken the peach juices so the filling sets nicely instead of being runny. You can use all-purpose flour instead.
- Lemon juice: A little fresh lemon juice brightens the peach flavor and balances the sweetness.
- Vanilla, ground cinnamon & nutmeg: This trio adds warm, cozy flavor that complements the sweet peaches without overpowering them.
- Salt: A little salt helps balance the sweetness and brings out the flavor of the peaches.
- Egg: Mixed with water, the beaten egg creates a golden, shiny finish on the crust.
- Coarse sugar: A sprinkle over the top adds a little crunch and makes the crust extra pretty as it bakes.
Kim’s Recipe Tips
- Choose the right peaches: Look for yellow peaches that are slightly firm but not hard, with no bruises or soft spots. If your peaches need to ripen, place them in a paper bag for 1–2 days. Buy a couple extra since some may develop soft spots as they ripen.
- No need to par-bake: You can skip blind baking the crust. This pie bakes long enough for the bottom crust to cook through and turn golden.
- Don’t skip the juices: Add all of the peach pie filling, including the juices, to the pie. The cornstarch is mixed into those juices and needs them to properly thicken the filling.
- Start with a hot oven: Bake at 425°F for the first 20 minutes, then reduce the temperature to 375°F. The initial burst of heat is the best trick to set the crust and gets the peach filling thickening sooner.
- Catch those bubbling juices: Place a baking sheet on the oven rack below the pie to catch any juices that bubble over while baking. It makes cleanup much easier!
- Let the pie cool completely: Wait at least 4 hours before slicing. This gives the filling time to set so you get clean, beautiful slices instead of a runny filling.
How to Make Homemade Peach Pie
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Blanch the peaches. To help loosen the skins for easy peeling, bring a large pot of water to a boil. Carefully add the peaches and cook for 1 minute. If you wish to leave the skins, you can skip this step.
Step 2: Cool peaches. Use a slotted spoon to transfer them to an ice water bath. Once cool enough to handle, cut in half, remove the pits, peel off the skins, and slice into ½-inch thick wedges.
Step 3: Make the filling. Place the peaches in a large bowl and gently toss to evenly coat with the white sugar, 3 tablespoons cornstarch, lemon juice, vanilla, spices, and pinch of salt. Set aside.
Step 4: Roll the pie crust. On a floured surface with a rolling pin, roll one disk of pie dough into a 13-inch circle, about ⅛ inch thick.
Add the Bottom Crust
Step 5: Add to pie plate. Gently transfer it to a 9-inch deep-dish pie plate, pressing it into the bottom and up the sides. Leave the excess dough hanging over the edges.
Step 6: Trim overhang. If you’ll be adding a lattice top crust, trim off any overly excess pieces but leave enough to pinch and make a fluted edge. You can also just fold some back and press.
Step 7: Flute the edges. Use your thumb on your non-dominant hand, and your index finger and thumb of your dominant hand. With the dominant hand, pinch the edges of the dough around the knuckle of your non-dominant thumb. Turn the pie dish as you go around the edges.
Step 8: Brush with egg wash. In a small bowl, combine the egg and water, and beat together with a fork. Lightly brush the egg wash all over the bottom pie crust. This helps the bottom crust from getting soggy. Set egg wash aside for top crust.
Add the Top Crust
Step 9: Add filling. Pour and spread filling evenly into pie dish.
Step 10: Add the top crust. If making a lattice crust, roll the second pie disk to about 12” diameter on a floured piece of parchment paper, and use a pastry wheel to slice into 8 even thickness strips, about ½-inch to 1-inch wide. Lay 4 strips spaced out on the top of the filling.
Step 11: Weave the crust. Pull back the 2nd and 4th strips and then lay a strip perpendicular on top. Unfold, and then repeat this step with the 1st and 3rd strip. Here’s a video tutorial using 6 strips instead of 4. Start video at 2:23. You can use 4, 5, or 6 strips for making the lattice pattern.
Step 12. Finish the top crust. Make sure the strips are all straight and look how you want them. If you don’t want to make a lattice crust, simply lay the top crust over the top of the pie.
Step 13: Finishing touches. Trim off excess (if necessary) pie crust dough and pinch the edges, pressing the lattice top into the bottom pie crust. Brush egg wash over the crust. Sprinkle coarse sugar on top.
Step 14: Bake. Place in the oven and bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F and bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling. Cool on a wire rack for at least 4 hours before slicing with a sharp knife.
Frequently Asked Questions
Yes! Thaw the peaches completely and drain off any excess liquid before using. Since frozen peaches can be softer than fresh, handle them gently when mixing the filling.
Yes, but fresh peaches will give you the best flavor and texture. If using canned peaches, drain them very well and pat them with a paper towel before adding them to the filling. Avoid canned peaches packed in heavy syrup, as they can make the pie overly sweet and watery.
I recommend peeling the peaches for the best texture. Blanching them for about 1 minute makes the skins much easier to remove. If you don’t mind the skins, you can leave them on.
Make Ahead and Storage Tips
- Make ahead: Prepare the pie crust up to 3 days in advance, or freeze it for up to 3 months. You can also blanch and slice the peaches a day ahead. Toss them with lemon juice and refrigerate to help prevent browning.
- Store at room temperature: Once the pie has cooled completely, loosely cover it with aluminum foil and keep it on the counter for up to 2 days.
- Refrigerate leftovers: Cover the pie tightly with plastic wrap and store it in the fridge for up to 1 week.
- Freeze the baked pie: Let the pie cool completely, then freeze until solid. Wrap it well and freeze for up to 3–4 months. Thaw overnight in the refrigerator.
- Reheat: Warm slices in a 350°F oven until the crust is crisp and the filling is heated through.
Recommended Tools
- Pie plate: A 9-inch deep-dish pie plate works best for this peach pie recipe and gives the filling plenty of room.
- Rolling pin: I’ve had this rolling pin for several years, and it’s still going strong.
- Pastry brush: A pastry brush makes it easy to evenly coat the crust with egg wash for a beautiful golden finish.
- Pie shield: A pie shield helps keep the crust edges from browning too quickly while the center of the pie continues to bake.
More Favorite Pie Recipes
If you try this homemade peach pie recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Peach Pie Recipe
Ingredients
- 1 package refrigerated double pie crust, or your favorite homemade double pie crust recipe
- 3 pounds ripe peaches, 9-10 peaches, or 7-8 cups, cut into 1/2-inch slices
- 2/3 cup (135g) granulated sugar
- 3 tablespoons (30g) cornstarch, or 1/3 cup (40g) all-purpose flour
- 1 tablespoon fresh lemon juice, from one lemon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 1/8 teaspoon salt
- 1 large egg, plus 1 tablespoon water for egg wash
- coarse turbinado or granulated sugar for sprinkling on crust
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Instructions
- Follow directions for double pie crust. Move an oven rack to the lower third of the oven and preheat to 425°F. Place a baking sheet on the rack below to catch any juices that bubble over while the pie bakes.
- Blanch the peaches to help loosen the skins for easy peeling. Bring a large pot of water to a boil. Carefully add the peaches and cook for 1 minute, then use a slotted spoon to transfer them to an ice water bath.
- Once the peaches are cool enough to handle, cut in half, remove the pits, peel off the skins, and slice into ½-inch thick wedges.
- Place the peaches in a large bowl and gently toss to evenly coat with the 2/3 cup (135g) granulated sugar, 3 tablespoons (30g) cornstarch, or 1/3 cup (40g) all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. Set aside while you roll the pie crust.
- On a floured surface with a rolling pin, roll one disk of pie dough into a 13-inch circle, about ⅛ inch thick. Gently transfer it to a 9-inch deep-dish pie plate, pressing it into the bottom and up the sides. Leave the excess dough hanging over the edges.
- In a small bowl, combine the 1 large egg, plus 1 tablespoon water for egg wash, and beat together with a fork. Use a pastry brush to lightly brush the egg wash all over the bottom pie crust. This helps the bottom crust from getting soggy. Set egg wash aside for top crust.
- Pour and spread filling evenly into pie dish.
- Next, place the second crust on top of the peach filling. Pinch the seams to seal, then flute the edge of the seam all around the pie. Cut 4 slits in the top to vent steam (or make a lattice crust*). Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake at 425°F for 20 minutes. Without removing the pie from the oven, reduce the temperature to 375°F and continue baking for 45–50 minutes, or until the crust is golden brown and the filling is bubbling throughout, including in the center. If you notice the edges of the crust are browning too quickly, cover with a pie shield or foil.
- Transfer the pie to a wire rack and let it cool for at least 4 hours before slicing. This gives the filling time to set for clean slices. Store unsliced pie loosely covered on the counter for up to 2 days, or cover and refrigerate up to 5 days (or 3 months in the freezer).
Notes
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This was such a hit! I followed the recipe exactly, including the homemade pie crust, and my family loved every bite. They even asked when I could make another one!