Masters of kitchen
There’s something magical about the scent of a homemade peach pie baking in the oven. It’s like summer wrapped in a flaky crust—warm, nostalgic, and impossibly comforting. Whether you’re picking peaches at a roadside stand or grabbing them from your local market, this peach pie recipe captures the heart of homemade baking with every bite.
This isn’t just any pie. It’s a golden, buttery crust hugging juicy, sun-ripened peaches lightly spiced with cinnamon and kissed with just the right amount of sweetness. It’s rustic yet refined, simple yet soul-satisfying. And the best part? You don’t need to be a professional baker to pull it off.
So whether you’re hosting a summer barbecue or just craving something cozy for Sunday dessert, this peach pie is your golden ticket to delicious memories. Let’s bake something beautiful, one slice at a time.
Why This is the Best Peach Pie You’ll Ever Bake
What sets this peach pie apart from the rest? It’s all about balance. The crust is tender yet sturdy enough to cradle that luscious peach filling. The peaches are sweet but not cloying, and a touch of lemon keeps everything bright. With just the right blend of spice and simplicity, this pie is a crowd-pleaser every single time.
This peach pie recipe is versatile too. Serve it warm with vanilla ice cream in the heat of summer, or enjoy it cool with a dollop of whipped cream in fall. It’s just as welcome at a backyard picnic as it is on a holiday dessert table.
As someone who’s tested this recipe more times than I can count, I can say with confidence: it’s reliable, adaptable, and always impressive. If you’re ready to bake with confidence—and maybe win a few hearts in the process—this recipe is a must-have in your kitchen.
Essential Ingredients You’ll Need
Let’s talk ingredients. At the heart of this pie are ripe, juicy peaches—the fresher, the better. Look for freestone varieties when possible—they’re easier to pit and slice than clingstone types. You’ll also need granulated sugar for sweetness, cinnamon for warmth, and lemon juice to brighten the flavors.
Butter plays a starring role in the crust, delivering that golden, flaky texture we all love. And whether you’re using homemade or store-bought pie crust, a touch of egg wash and sugar on top adds a lovely finish.
With just a handful of pantry staples, this pie comes together beautifully.
Fresh vs. Canned Peaches: What’s Best for Pie?
Fresh peaches always win the flavor contest, especially when they’re in season. They deliver that vibrant, natural sweetness and just the right amount of juice. Freestone peaches are ideal—they separate easily from the pit and are less fibrous.
But don’t count out canned peaches entirely. They’re a great option when fresh ones are out of season. Just make sure they’re packed in juice (not syrup), and drain them thoroughly to avoid a soggy pie. Patting them dry with a paper towel is a good extra step.
Bottom line: Use fresh peaches when you can—but in a pinch, high-quality canned peaches can still give you a tasty, beautiful result.
Making the Perfect Pie Crust (Or Using Store-Bought Smartly)
The foundation of a great peach pie? That golden, buttery crust. If you’ve never made pie dough from scratch, don’t worry—it’s easier than it sounds. All it takes is flour, cold butter, a pinch of salt, and just enough ice water. The trick is keeping everything cold. That’s how you get those tender, flaky layers.
Don’t overmix—visible bits of butter in the dough are a good thing! Chill the dough before rolling to help it hold its shape and reduce shrinkage during baking.
Short on time? A quality store-bought crust can be a lifesaver. Just look for one made with real butter or shortening, and bring it to room temperature for 10–15 minutes before unrolling to avoid cracks.
Pro Tip: Once your pie is assembled, brush the crust with a beaten egg and sprinkle with coarse sugar. It gives a beautiful golden finish and adds the perfect crunch.
How to Prepare the Peach Pie Filling
The filling is where the magic happens. Start with peeled and sliced peaches—you’ll want about 6 cups for a full 9-inch pie. If they’re super juicy, pat them slightly to avoid excess liquid. Combine them with sugar, cinnamon, and a splash of lemon juice to enhance their natural flavor.
To thicken the filling and avoid a runny mess, use cornstarch or instant tapioca. Both work well, but cornstarch yields a more translucent finish, while tapioca gives a slightly thicker, glossy texture. A touch of nutmeg or a dash of vanilla extract adds warmth and depth if you like a bit more complexity.
Important: After mixing, let the peach mixture sit for about 10–15 minutes. This helps the fruit release some juice, which can then mix with the thickener. It also allows the sugar and spices to meld.
Get this step right, and you’re well on your way to the perfect bite.
How to Assemble and Bake a Beautiful Peach Pie
Once your crust is rolled out and your filling is ready, it’s time to assemble. Line your pie dish with the bottom crust and gently press it into the edges. Fill it with the juicy peach mixture, spreading it evenly.
Top options? Go classic with a full top crust, or create a beautiful lattice for a rustic, Instagram-worthy look. Either way, don’t forget to cut vents if using a full crust—this allows steam to escape and prevents soggy spots.
Crimp the edges with a fork or your fingers, then brush with egg wash and sprinkle with a bit of coarse sugar for that bakery-style finish.
Baking tip: Start the pie in a hot oven (425°F) for about 20 minutes, then lower the heat to 375°F and continue baking for 30–40 minutes. This gives the crust time to set before the filling bubbles.
If the edges brown too fast, cover them loosely with foil or a pie shield. Let the pie cool for at least 3 hours before slicing—this is key for a clean cut and set filling.
Troubleshooting Common Peach Pie Mistakes
Even the best bakers hit a bump or two—here’s how to fix the common ones:
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Runny filling? You may need more thickener next time or longer cooling time.
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Soggy crust? Blind-bake the bottom crust for a few minutes or use a glass pie dish to monitor doneness.
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Tough crust? Overworked dough or warm butter can be the culprit. Keep ingredients cold and mix minimally.
Remember, peach pie continues to set as it cools. Don’t rush it. And even if it’s a little messy? It’ll still taste like sunshine.
Serving Suggestions: Make it a Moment
A freshly baked peach pie deserves an equally delicious companion. The classic pairing? A big scoop of vanilla bean ice cream that melts into every bite. Or keep it light with a swirl of whipped cream or a spoonful of peach compote on the side.
Want to elevate it further? Try bourbon whipped cream or a gentle honey drizzle for a grown-up twist.
Peach pie fits in anywhere—from a 4th of July BBQ to a cozy Sunday brunch. However you serve it, don’t forget to savor the moment (and maybe grab a second slice).
How to Store & Freeze Peach Pie Like a Pro
Have leftovers? Lucky you. Peach pie can sit on the counter for 1–2 days, loosely covered, but it’s best stored in the fridge for up to 4 days.
To freeze a baked pie, wrap it tightly in plastic wrap and then foil, and store for up to 3 months. Let it thaw in the fridge overnight and warm it in a 300°F oven for 15–20 minutes to crisp up the crust.
Want to freeze it before baking? Assemble the pie, wrap it well, and freeze. Bake directly from frozen—just add 15–20 minutes to the baking time.
Pro Tip: Label your pie with the date so you never forget how long it’s been in there. Future you will thank you.
Peach Pie Variations to Try Next
Once you’ve mastered this classic peach pie, you’ll want to experiment. Here are some fun, flavorful variations:
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Peach Blueberry Pie – A summertime stunner with juicy blueberries for contrast.
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Peach Raspberry Crumble – Tart raspberries + sweet peaches = pie heaven. Top with oat-streusel crumble.
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Mini Peach Hand Pies – Great for parties, picnics, or lunchbox treats. Portable and adorable!
Looking for dietary tweaks? Try a gluten-free crust using almond flour blends, or go vegan with coconut oil or vegan butter in the dough.
Want to add depth? Mix in a splash of bourbon or spiced rum to the filling—it plays beautifully with the peaches and spices.
Creative Tip: Swap the top crust for a Dutch crumble topping—butter, brown sugar, and flour—baked until golden and crisp.
These twists keep your peach pie game exciting, whether you’re baking for guests or just treating yourself.
Nutritional Breakdown (Optional Section)
While pie is meant to be a treat, here’s a rough idea of what you’re enjoying per slice (1/8 of the pie):
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Calories: ~350–400 kcal
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Carbohydrates: 55–60g
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Sugars: ~30g
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Fat: ~15g
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Protein: ~3g
Using a homemade crust and fresh fruit keeps it cleaner than store-bought desserts. Want to lighten it up? Use less sugar, a whole wheat crust, or reduce portion size.
No guilt here—just good old-fashioned comfort in pie form. And hey, it’s got fruit, right?
FAQs About Peach Pie Recipe
Can I use frozen peaches for peach pie?
Yes! Frozen peaches work well, especially in the off-season. Just thaw and drain them thoroughly before using. You may also want to toss them with a bit more thickener to offset the extra moisture.
How do you keep peach pie from being runny?
The key is using enough thickener (like cornstarch or tapioca), letting the filling sit before baking, and allowing the baked pie to cool completely. Hot pie filling is always a bit loose—give it time to set.
Should you peel peaches for pie?
It’s optional, but recommended. Peach skins can be a little tough after baking. To peel easily, blanch peaches in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off!
What is the best thickener for peach pie?
Cornstarch is the most common—it thickens without cloudiness. Tapioca starch is another great choice and gives a glossy finish. Flour works too, but may mute the flavor a bit.
How long should peach pie cool before slicing?
Let your pie cool for at least 3 hours. This helps the filling firm up, giving you cleaner slices and avoiding a soupy mess.
Can you make peach pie the night before?
Absolutely! In fact, letting it rest overnight enhances the flavor. Store it loosely covered at room temp or in the fridge, and serve as is or gently warmed.
Peach Pie Recipe
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing bowls
- Whisk
- Pastry Brush
- Aluminum foil or pie crust shield
- Cooling rack
- Knife and peeler (optional for peeling peaches)
Ingredients
For the filling:
- 6 cups fresh peaches peeled and sliced
- ¾ cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch or tapioca starch
- ½ tsp ground cinnamon
- Optional: ⅛ tsp ground nutmeg 1 tsp vanilla extract
For the crust (or use store-bought):
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, cubed
- 6 –8 tbsp ice water
For assembly:
- 1 egg for egg wash
- 1 tbsp coarse sugar optional, for sprinkling
Instructions
Make the pie dough (if homemade):
- In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually and mix until dough forms. Divide in two, shape into discs, wrap in plastic, and chill for at least 30 minutes.
Prepare the peach filling:
- In a bowl, combine sliced peaches, sugar, lemon juice, cinnamon, cornstarch, and optional spices. Let sit for 15 minutes to release juices.
Assemble the pie:
- Roll out one disc of dough and place in the pie dish. Pour in peach filling. Roll out second disc for lattice or full top. Seal and crimp edges. Cut slits for venting if using full crust.
Brush & bake:
- Brush with egg wash and sprinkle with sugar. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake another 30–35 minutes. Cover crust edges if browning too fast.
Cool completely:
- Let pie cool for at least 3 hours before slicing to allow filling to set.
Notes
- Use fresh peaches when in season for best flavor.
- Frozen peaches are fine—just thaw and drain first.
- For extra crisp crust, you can blind bake the bottom for 5 minutes before filling.
- Pie is best served the day it’s made but can be stored in the fridge up to 4 days.
Nutrition
Final Thoughts: Bake with Love, Share with Joy
Peach pie isn’t just dessert—it’s a memory in the making. Whether you’re baking for family, friends, or just yourself, there’s something deeply satisfying about creating something from scratch and watching smiles spread with every bite.
I’d love to hear how your peach pie recipe turns out! Share your tweaks, toppings, or pie success stories in the comments or tag me on social.
So go ahead—grab those peaches, roll out that dough, and make someone’s day a little sweeter. Because homemade always tastes better when it’s made with love.
