Learn to make a perfect peach pie with fresh peach pie filling for the best summer dessert! This peach pie recipe can be made with a double crust, a crumble topping or even lattice crust.
We love fruit pie recipes from a peach crumble pie to this recipe for cherry pie!
Table of Contents
Best Peach Pie Recipe
This perfect peach pie is one of my favorites to make for a 4th of July dessert. The sweet flavor of the peach pie filling combined with a buttery, flaky easy pie crust recipe is the best when topped with whipped cream and vanilla ice cream!
It’s an easy-to-follow fruit pie recipe that will guide even the newest bakers to presenting guests with a freshly baked peach pie that is a crowd-pleasing summer dessert. Although fresh peaches taste amazing, this recipe also works with canned peaches and frozen peaches, too.
Perfect Pie Peach Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Peaches: You will need 7 medium peaches that are peeled and sliced. You can use frozen thawed peaches or drained canned peaches as well.
- Sugar: Granulated sugar and brown sugar enhances the sweet taste of the peach pie filling.
- Cornstarch: This helps thicken the pie.
- Cinnamon: Adds warm taste to the filling, you could use ground nutmeg as well.
- Pie crust: Use my all butter pie crust or your favorite store bought crust.
How to Make Peach Pie
This fruity pie has the perfect pie crust to filling ratio which will leads to the ultimate taste experience.
- Prep peaches: You will need 5 cups of peeled and sliced peaches.
- Peach pie filling: In a large bowl, mix together the granulated sugar, brown sugar, corn starch, and cinnamon. Add peaches and stir until well coated.
- Prepare pie crust: On a floured-work surface, roll 1 pie dough crust to fit a 9-inch pie plate. Transfer to pie pan and tuck under the edges. Cover with foil and add beads or dry beans to the center. Place on baking sheet and bake 10 minutes, or until lightly golden brown.
- Add pie filling to crust: Using a slotted spoon, scoop the peach filling into the baked pie crust, leaving any excess juice in the bowl.
- Add top crust: Top peaches with a lattice top or crumb topping), trimming any excess dough. Using a pastry brush, coat the top with egg white. Sprinkle with remaining sugar.
- Bake: Bake for 20 minutes at 400°F. Reduce heat to 350°F and bake 40 minutes, or until crust is golden brown. Let your homemade peach pie recipe cool 1 to 2 hours to set before enjoying a slice with whipped cream or vanilla ice cream.
How to Top Peach Pie
With this pie you have a few options!
- Make a lattice pie crust. This is more decorative with a little bit more work but is totally worth it!
- Crumble topped: The blend of buttery, crispy cinnamon sugar in a streusel topping just tops everything off.
- Double crust pie: A traditional way to make a pie. Just double your pie dough recipe and remember to cut slits in the top.
Fruit Pie Tips
- The crust can be made a few days ahead of time. If you have a frozen pie crust thawed already, you’re ahead of the game. It’s always nice to have frozen crust at the ready.
- Make the filling ahead of time as well. It will keep for about 3-5 days in the fridge, but also frozen for months if you happen to have some you made previously.
- Blind bake your crust before adding the filling. This will ensure a nice crusty bottom that doesn’t get soggy.
- Brush the egg wash onto the crust before baking to give it a nice golden silky appearance.
- If crust is browning too quickly cover it with aluminum foil.
- Allow the pie to cool before serving. Allowing it to set will help contain the structure of the pie, and not fall apart on you.
- This easy peach pie recipe works with other fruits, including strawberry, apricot, and apple!
Storage
- To Store: Pie will keep in the fridge for up to 5 days (no way you’ll have leftovers by then!). Wrap it in plastic wrap or transfer it to an airtight container to keep fresh.
- To Freeze: Once completely cooled, you can freeze this pie for up to 3 months. Make it in the summer and enjoy it again in the fall!
- To Thaw & Reheat: Take it out of the freezer and thaw overnight in the fridge. If you enjoy pie at room temperature eat it as is. If you want to reheat, stick it in the oven to heat through. You can also reheat a pie from frozen, it will just take you longer.
More pie recipes you will love include this strawberry pie recipe, razzleberry pie and this apple cranberry pie.
More Delicious Peach Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Peach Pie
Video
Equipment
- 1 9" or 10" pie dish
Ingredients
- ¾ cup + 1 Tablespoon granulated sugar , divided
- ¼ cup light brown sugar , packed
- ⅓ cup corn starch , can substitute for flour
- ¼ teaspoon ground cinnamon
- 5 cups peeled and sliced peaches (about 7 peaches)
- 2 pie crusts , unbaked
- 1 large egg white , whisked
For serving: Whipped cream or Vanilla ice cream
Instructions
- Preheat the oven to 400°F. Place a baking sheet in the oven.
- In a large bowl, mix together the 3/4 cup sugar, brown sugar, corn starch, and cinnamon. Add the peaches and stir until well coated.
- On a floured-work surface, roll 1 pie crust to fit a 9- to 10-inch pie dish. Transfer to dish and tuck under the edges. Cover with foil and add beads or dry beans to the center. Place on baking sheet and bake 10 minutes, or until lightly golden brown.
- While it bakes, roll the remaining pie crust into a large enough circle to fit the pie dish.
- Using a slotted spoon, scoop the peach filling into the baked pie crust, leaving any excess juice in the bowl. Top peaches with pie crust (or crumb topping below), trimming any excess dough. Using a pastry brush, coat the top with egg white. Sprinkle with remaining 1 Tablespoon sugar.
- Bake 20 minutes. Reduce heat to 350°F. Bake 40 minutes, or until crust is golden brown. If crust is browning too fast, cover with foil. Let cool 1 to 2 hours to set before slicing.
- Serve with fresh whipped cream or vanilla ice cream.
Notes
- The crust can be made a few days ahead of time. If you have a frozen pie crust thawed already, you’re ahead of the game. It’s always nice to have frozen crust at the ready.
- Make the filling ahead of time as well. It will keep for about 3-5 days in the fridge, but also frozen for months if you happen to have some you made previously.
- Blind bake your crust before adding the filling. This will ensure a nice crusty bottom that doesn’t get soggy.
- Use a store-bought crust if you prefer.
- Brush the egg wash onto the crust before baking to give it a nice golden silky appearance.
- Allow to cool before serving. Allowing it to set will help contain the structure of the pie, and not fall apart on you.
- This recipe works with other fruits, including strawberry, apricot, and apple!
- Frozen peaches: You can use frozen peaches for this pie. Allow to thaw slightly. Drain any excess juices before adding to crust.
- 6 Tablespoons old fashioned oats
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 4 Tablespoon butter
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Absolutely you can. Allow them to thaw slightly and then drain any excess liquid.
While technically you do not need to peel the peaches, I do for texture reasons as well as I don’t want any peach skin stuck in my teeth!
Yes, you can also use canned peaches, as long as you drain all of the liquid and juice it comes in. You may want to also pat them dry after draining. You want to avoid creating too much liquid as best as you can.
There are a few reasons your peach pie may be runny! It is hot out of the oven, it will be runny at first and then will set as it cools.
Once it has cooled, if it’s still runny the likely culprits are too much sugar or your peaches were too wet. Too much sugar will make your peaches ‘sweat’ or ‘weep’ more and you will have too much peach juice. If you have let your peaches sit after mixing the filling this can happen. After mixing, immediately fill your pie crust and bake.
If you use frozen peaches or canned peaches they will need to be drained well otherwise your peach pie will be runny with a soggy bottom crust.
Categorized as: 4th of July, Desserts, Freezer-Friendly, Fruit Desserts, Pies + Tarts
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
One of the best pies I’ve had! This peach pie was super easy to make and everyone in my family could not get over how delicious it was!
Used your idea to top it with the crumb topping. Loved it so much more than the usual double crust peach pies I’ve tried. Perfect with a scoop of vanilla ice cream!
Love, love, love this pie! A summer time favorite in my household and pairs so good with vanilla ice cream.
Oh wow! The kids and hubby absolutely loved this recipe and were all over it. Can’t wait to remake this pie! Such a big hit here and so very delicious!
One of the best peach pies! This was excellent and easy to make. We all loved it and can’t wait to make another one!
My favorite pie! I want to make another one really soon!
I’m so glad you loved it, Donna! Thanks for your comment and review :)