There’s just something soul-soothing about a warm, bubbling peach pie recipe made with fresh fruit and a flaky crust. This is my go-to homemade peach pie recipe every summer, it’s easy, classic, and so satisfying. If you’re searching for the best peach pie recipe, this one checks all the boxes: sweet, juicy, and foolproof.
If you love fruit-forward desserts, don’t miss our easy peach crisp recipe, it’s like pie’s laid-back cousin and comes together even faster.
Whether you’re baking for a weekend brunch, a family BBQ, or simply celebrating summer flavors, this pie is a must. If you’re into meal planning with peaches, check out these awesome peach breakfast recipes too.
Quick Glance
- Time: 1 Hour 15 Minutes
- Servings: 8 slices
- Difficulty: Easy
- Crust: Double (bottom and top)
What You’ll Need
Here’s what you need to make the perfect peach pie recipe at home. These ingredients work whether you’re aiming for a classic peach pie or putting your own spin on it. This is the base for every great homemade peach pie recipe:
- 5 cups sliced peaches (peeled if fresh; thawed and drained if frozen)
- ¾ cup white sugar
- 1½ tablespoons lemon juice
- 3 tablespoons cornstarch (or all-purpose flour)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- A pinch of salt
- 2 tablespoons unsalted butter
- 1 egg (for egg wash)
- 2 pie crusts (homemade or store-bought)
Easy Peach Pie Recipe Instructions (Step-by-Step)
Alright, let’s do this. Don’t worry, this is the kind of pie you can totally pull off, even if it’s your first time baking.
- Preheat your oven to 425°F (220°C).
- Roll out your bottom pie crust and place it in your pie dish. Brush lightly with beaten egg, this helps keep the bottom crust crisp.
- In a large bowl, gently mix the peaches, sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.
- Pour the filling into the pie shell and dot with small pieces of butter.
- Roll out your top crust and place it over the filling. You can do a full crust, a lattice, or even a crumble topping if you’re feeling adventurous.
- Crimp the edges, cut a few slits on top for steam to escape, and brush with remaining egg wash.
- Pop it in the oven and bake for about 45–50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Let it cool before slicing, this is key to keeping those juicy slices from falling apart.
Pro Tips for Peach Pie Perfection
Want that wow factor every single time? Keep these tips in mind:
- If your peaches are extra juicy, let the filling sit for 15 minutes and pour off some liquid before baking.
- Tent the edges with foil halfway through if they brown too fast.
- Sprinkle the crust with turbinado sugar for a little crunch and sparkle.
Variations You’ll Love
Once you master this basic version, there’s no limit to what you can do. Try some of these fun spins:
- Add a handful of fresh raspberries to the filling
- Use a crumble topping instead of a top crust
- Swap out white sugar for brown sugar or honey
- Make it vegan with a plant-based crust and vegan butter
- Go gluten-free with your favorite GF pie crust
Got a peach overload? Here’s what to do with a bunch of peaches so none go to waste.
Serving Suggestions
Once your peach pie recipe is baked and cooled, it’s time for the best part eating it! Here are a few delicious serving ideas that make every slice extra special:
- Serve with a big scoop of vanilla bean ice cream
- Drizzle with caramel sauce for a decadent twist
- Garnish with fresh mint and a sprinkle of powdered sugar
How to Store and Freeze Peach Pie
If you actually have leftovers (rare in my house!), here’s what to do:
- Store at room temperature for up to 2 days
- Refrigerate up to 4 days (covered loosely with foil or plastic wrap)
- Freeze baked pie for up to 6 months, double wrap it and label it
- Reheat in a 350°F oven for 10–15 minutes until warm and crisp
FAQs About Peach Pie
Do I have to peel the peaches?
You don’t have to, but the texture is way better without skins. Blanching makes peeling super easy!
Can I use canned peaches?
Yep! Just drain them well and use a bit less sugar, since canned peaches are often packed in syrup.
Why is my peach pie runny?
with sugar first and drain the excess liquid.
Can I make it ahead of time?
Absolutely! You can prep the whole pie, wrap it tightly, and freeze it before baking.
What spices go best with peaches?
Ground cinnamon and nutmeg are classics. Want to get fancy? Try adding a pinch of cardamom or ginger.
A Quick Note on Nutrition
A slice of this pie runs around 350 calories, depending on your crust and sugar. To lighten it up:
- Use less sugar or swap in coconut sugar
- Try a whole wheat crust or oat-based crumble
- Replace butter with coconut oil
Final Thoughts
If you’ve been searching for the ultimate peach pie recipe, this one’s a keeper. It’s got that sweet, summery flavor everyone loves and the kind of flaky crust that melts in your mouth. Whether you’re new to baking or a pie pro, this homemade peach pie recipe is one you’ll come back to again and again.
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Homemade Peach Pie Recipe (Easy, Juicy & Totally Foolproof!)
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (8 slices) 1x
Description
This peach pie recipe is a juicy, golden-brown summer classic made with fresh or frozen peaches and a buttery double crust. Easy, sweet, and always crowd-pleasing!
Ingredients
5 cups sliced peaches (fresh or thawed frozen)
¾ cup white sugar
1½ tablespoons lemon juice
3 tablespoons cornstarch (or all-purpose flour)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
2 tablespoons unsalted butter, cubed
2 pie crusts (homemade or store-bought)
1 egg (for egg wash)
Instructions
Preheat oven to 425°F (220°C).
Roll out one pie crust and fit it into a 9-inch pie dish. Brush lightly with beaten egg.
In a large bowl, combine peaches, sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.
Pour the peach mixture into the prepared crust and dot with cubed butter.
Cover with the second crust. Seal and crimp the edges, cut slits in the top for ventilation.
Brush the top crust with egg wash. Optionally sprinkle with sugar.
Bake for 45–50 minutes until crust is golden and filling is bubbling.
Let cool for at least 1 hour before slicing and serving.
Notes
Use cornstarch if your peaches are extra juicy.
Tent the edges with foil if they brown too quickly.
Letting the pie rest ensures clean, juicy slices.
Great with vanilla ice cream or whipped cream.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: peach pie recipe, homemade peach pie, easy peach pie, summer pie, fruit pie