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Peach Pie topped with a scoop of vanilla ice cream is what summertime dreams are made of. Because this recipe uses premade pie crust, it’s a cinch to make, which means you can enjoy fresh-out-of-the-oven Peach Pie whenever the mood strikes. So good!

If you’re craving a fresh peach pie recipe, this is it! That sweet peach flavor paired with that buttery flaky crust is like dessert heaven in every bite!

There’s nothing like that first bite of that peach pie filling to gear you up for more! Add a little bit of whipped cream or ice cream on top and you’re all set!

peach pie in a pie plate

A Classic Fruit Pie

This Peach Pie recipe is a classic. There’s nothing fancy, no unexpected ingredients thrown in, and that’s what makes it so irresistible. Summer peaches are so sweet and juicy, you want their flavor to shine through! Just a pinch of cinnamon and nutmeg is all you need.

A lot of store-bought Peach Pies are made with prepared pie filling, and it shows. The peaches are mushy and instead of being perfectly sweet and syrupy, the pie filling is thick, gloppy, and so sweet it makes your teeth hurt. Homemade Peach Pie is so worth it.

This Peach Pie recipe is so easy and delicious, I rank it right up there with my Peach Cobbler and Peach Dump Cake recipes!

Easy Peach Pie Recipe

The hardest part about making pie is the crust, but when you use a premade crust, the process is pretty much effortless. Simply combine all the filling ingredients and transfer them to the pie crust.

Peach Pie is traditionally a double-crust pie, so you’ll need another layer of crust over the top of the filling. If you want to continue with the effortless theme, you can just put a full sheet of pie dough over the top. If you’re feeling fancy, cut the dough into strips and weave it into a lattice pattern over the top of the pie. It’s easier than you think and it looks impressive!

peach pie ingredients

Ingredients + Variations

Here’s what you’ll need to make Peach Pie:

  • Premade pie crust – The kind that’s refrigerated or frozen.
  • Peaches – You could use nectarines, too. (Did you know that nectarines actually are peaches?! They have a genetic mutation that makes them fuzz-free. This means you can always use the two interchangeably in recipes.)
  • Lemon juice – A little bit of acid tempers the sweetness of the peaches.
  • Granulated sugar
  • Brown sugar
  • All-purpose flour – The flour thickens the juices released by the peaches. You could use cornstarch, but I think flour is better.
  • Ground nutmeg
  • Cinnamon
  • Egg – Using an egg wash gives your pie a nice glazed look.
peach pie steps to cook

How to Make Peach Pie

1. Make the Filling

Combine the peaches, lemon juice, sugars, nutmeg, cinnamon, and flour in a large bowl and toss to combine.

2. Prepare the Crust

Roll out half of the pie dough, then refrigerate the rest. Press the dough into the bottom of a pie plate.

3. Assemble the Pie

Place the pie filling in the bottom crust, then add a top crust—either a full sheet of dough with some vents cut into it for steam to escape or cut the dough into strips and arrange it into a lattice pattern. Brush the top pie crust with egg wash and sprinkle it with sugar.

4. Bake the Pie

Bake your Peach Pie for 35 to 45 minutes, or until the filling is bubbling up and the crust is golden brown.

peach pie on a white plate topped with ice cream

FAQ

How do you thicken Peach Pie filling?

I like flour for thickening Peach Pie filling because I think it has a better mouthfeel than pie filling that uses cornstarch. If you’re more of a cornstarch person, you can use that instead! Some people use tapioca or arrowroot powder, but I’ve never tried those myself.

Can I use a canned peach filling for this recipe?

You can but fresh is so much better flavor! Just let the peaches get in season and trust me – you’ll notice a flavor difference right away.

What is the difference between peach pie and cobbler?

It’s all in the crust. A peach pie has a crust, while a cobbler really doesn’t have a separate crust for the top and bottom portions.

What are the best peaches for pies?

There are several varieties that you can use. One of the best peach varieties to make a homemade peach pie is freestone peaches. However, use what you have!

Can I use frozen peaches?

You bet. Just be sure that you let them thaw all the way so that you’re getting out any extra liquid. If you don’t, the peaches will release a lot of liquid in the pie while it’s baking and you’ll have a mess on your hands.

Do you have to peel peaches for pie?

That’s up to you! You can leave the peaches with the skin on if it doesn’t bother you (or rub them gently with a paper towel to remove the fuzz only), or you can peel them, which is definitely the most popular way to do it. To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.

slice of peach pie topped with ice cream

More Easy Pie Recipes

If pie is your favorite dessert, here are some more recipes to try:

Peach Pie

This easy Peach Pie recipe is a classic summer dessert, especially with a scoop of ice cream. Using a premade pie crust makes it a cinch!
4.18 from 23 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients  

  • 1 premade pie crust – or make your own
  • 6 or 7 ripe peaches peeled and sliced, approximately 5 cups
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • ¼ cup all-purpose flour
  • Pinch of ground nutmeg
  • Pinch of cinnamon
  • 1 egg – beaten with a tablespoon of water

Instructions 

  • Preheat your oven to 400 degrees.
    In a large bowl, add peaches, lemon juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
  • Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
  • Fill pie dough with peach filling.
  • Roll out remaining dough and add to the top of the peach filling in a full sheet or in a lattice pattern
  • Brush top of pie crush with egg wash and sprinkle with sugar.
  • Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.

Notes

To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.
Keyword: peach, peach pie, peaches
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. How much salt do you add?

  2. 3 stars
    The recipe doesn’t stay what temperature to bake the pie. Just how long. 😣

    1. At the top of the recipe (right under the Instructions heading), it says to preheat the oven to 400 degrees. That’s how hot you would bake it.

  3. 5 stars
    Very easy recipe to follow and the pie turned out delicious!!

  4. Can the filling be frozen to put in a crust later? Do I have to thaw before baking?

    1. You could freeze but you’d have to thaw before baking it yes.

  5. The recipe ingredients do not call for salt, but the directions say add flour, sugar, salt etc…. Mine came out really soupy, needs more flour or cornstarch.

    1. 5 stars
      This happened to me years ago but I learned through baking experience that once you mix the filling, if you leave it to sit like I did in the fridge as you finished the crust, you’ll need to drain the excess liquid. Any fruit that sits in sugar will give off its liquid. Better luck next time. This is a very good, standard pie recipe that definitely delivers. Just drain the excess liquid before filling crust.

      Also I found another tip, when you make the lattice, use a floured cutting board to create it, then freeze it for 10 mins and it’ll slide right onto the pie, making it easy to trim perfectly!

    2. I placed my sliced fresh peaches in a colander and let a lot of the peach juice drain before adding in the other ingredients in a lg bowl. It helped.

  6. 5 stars
    Perfect peach pie recipe! Absolutely delicious! Used homemade crust though!

  7. Going to try making this pie today. Have you ever tried freezing an entire peach pie to enjoy later when fresh peaches are out of season?

  8. Dorothy O’Kelley says:

    5 stars
    I made this peach pie with my 11 year old granddaughter! We followed the recipe exactly as written and it was sooooo good!! The family ate the whole pie that night for dessert!

  9. Breanna C. says:

    5 stars
    It was a great tasting peach pie. Not too sweet and pairs great with vanilla ice cream 😋

    1. Vanessa Allison says:

      5 stars
      Great recipe! Very easy and yummy pie! My family just loves it! Today I made it with frozen peaches! I let the peaches thawed first and drained the extra liquid! Thanks for the recipe!

  10. 5 stars
    Turned out great! Probably the best tasting pie I’ve ever made- it was a hit with the family. Thanks for sharing! Definitely planning to make again.

  11. Nita McKenzie says:

    5 stars
    This pie is Awesome!!

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