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This Peach Pie recipe is a classic summer dessert made with fresh, juicy peaches, warm cinnamon and nutmeg, and a flaky double pie crust. With a simple homemade peach filling and the option to use premade pie crust, it’s an easy fruit pie that lets ripe summer peaches shine.
If you love peaches, be sure to try my Peach Cobbler, Old-Fashioned Peach Crumble, and Peach Crisp recipes!
Why you’ll love this easy peach pie recipe!
Homemade peach pie is well worth making, especially when fresh peaches are in season. Unlike canned pie filling, this homemade version lets you control the sweetness while keeping the peaches the star of the show.
There’s nothing fancy or unexpected here, and that’s exactly what makes this peach pie so good. When peaches are ripe and sweet, they don’t need much help! A little sugar, lemon juice, cinnamon, and nutmeg enhance their flavor without covering it up.
- Fresh Peach Flavor: Ripe peaches create a naturally sweet, juicy filling with plenty of fresh fruit flavor.
- Easy to Make: Using premade pie crust means you only have to mix the filling, assemble the pie, and bake.
- Classic Double Crust: Add a full top crust or make an easy lattice for a traditional homemade pie.
- Perfect for Summer: This is one of the best ways to put an abundance of fresh, ripe peaches to use.
- Simple Ingredients: You don’t need anything fancy to make a delicious homemade peach pie!
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Premade pie crust: Refrigerated or frozen pie crust makes this recipe incredibly easy. You can also use Homemade Pie Crust if you have extra time.
- Peaches: Fresh, ripe peaches will give you the best flavor. Nectarines can also be substituted.
- Lemon juice: A little acidity balances the sweetness of the peaches and sugar.
- Granulated sugar: Sweetens the peach filling.
- Brown sugar: Adds deeper, caramel-like sweetness that pairs perfectly with the peaches. It makes this the best peach pie recipe ever!
- All-purpose flour: Thickens the juices released from the peaches as the pie bakes.
- Ground nutmeg: Adds subtle warmth without overpowering the fresh fruit.
- Ground cinnamon: A small amount complements the sweetness of the peaches.
- Egg: An egg wash gives the top crust a beautiful glossy, golden finish.
Variations
- Use nectarines instead of peaches for a slightly different version. Nectarines and peaches are closely related and work similarly in this recipe.
- Add fresh blueberries or raspberries to the peaches for a mixed berry and peach pie.
- Sprinkle coarse sugar over the egg-washed crust before baking for extra crunch and sparkle.
- Use a lattice crust instead of a solid top crust for a classic bakery-style presentation.
How to Make Peach Pie
- Make the peach filling: Add the sliced peaches to a large mixing bowl. Add the lemon juice, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Gently toss everything together until the peaches are evenly coated without breaking up the fruit.
- Prepare the bottom crust: Roll out one portion of pie dough and carefully transfer it to your pie plate. Gently press the dough against the bottom and sides of the dish without stretching it.
- Fill the pie: Spoon the peach mixture into the prepared crust, spreading the fruit into an even layer. Be sure to include the flavorful juices from the bowl.
- Add the top crust and bake: Roll out the remaining pie dough and place it over the filling. Cut several slits into a solid top crust to allow steam to escape. Or, slice the dough into strips and weave them over the filling to create a lattice crust. Seal and crimp the edges of the pie. Brush the top with egg wash, then sprinkle with sugar if desired. Bake the peach pie for 35 to 45 minutes, or until the crust is beautifully golden brown and the peach filling is bubbling.
Kasey’s Tips
- Use ripe peaches: Your pie is only as flavorful as the fruit you put into it. Look for fragrant peaches that give slightly when gently pressed.
- Keep the pie dough cold: Cold dough creates a flakier crust. Keep the second crust refrigerated until you’re ready to add it to the pie.
- Vent the top crust: If you’re using a solid top crust, always cut a few slits into the dough so steam can escape.
- Watch the edges: If the edges of your pie crust are browning before the center is finished, loosely cover them with aluminum foil or a pie shield.
- Look for bubbling filling: A golden crust isn’t the only sign that your pie is ready. The filling should be visibly bubbling before you remove the pie from the oven.
- Give it time to cool: Peach pie smells incredible straight from the oven, but cutting it immediately can leave you with a runny filling. Letting it cool gives the juices time to thicken.
Serving Suggestions
A warm slice of peach pie with a scoop of vanilla ice cream is hard to beat! The cold, creamy ice cream melts over the warm peaches for the perfect summer dessert.
You can also serve your pie with homemade whipped cream or a simple dusting of powdered sugar.
How to Store
- To Store: Cover leftover peach pie and refrigerate it for up to 4 days.
- To Reheat: Warm individual slices briefly in the microwave, or place the pie in a low-temperature oven until warmed through.
- To Freeze: Wrap the cooled pie tightly in plastic wrap followed by aluminum foil and freeze. Thaw it in the refrigerator before reheating and serving.
Frequently Asked Questions
All-purpose flour thickens the juices released by the peaches as they bake. Cornstarch can also be used as a pie filling thickener, although this recipe uses flour.
You can, but you won’t get the same fresh peach flavor or texture. Fresh peaches are especially delicious when they’re in season.
Peach pie is baked inside a pastry crust, typically with both a bottom and top crust. Peach cobbler has a fruit filling topped with a biscuit, batter, or similar topping instead.
Freestone peaches are especially convenient because the flesh separates easily from the pit. However, any ripe, flavorful peaches can be used.
Yes. Thaw frozen peaches completely and drain off excess liquid before making the filling. This helps prevent the pie from becoming watery.
No, but many people prefer the softer texture of peeled peaches. To make peeling easier, briefly blanch the peaches in boiling water, transfer them to ice water, and then remove the loosened skins.
More Peach Recipes You’ll Love
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Peach Pie
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.
Video
Notes
- Use ripe peaches: Your pie is only as flavorful as the fruit you put into it. Look for fragrant peaches that give slightly when gently pressed.
- Keep the pie dough cold: Cold dough creates a flakier crust. Keep the second crust refrigerated until you’re ready to add it to the pie.
- Vent the top crust: If you’re using a solid top crust, always cut a few slits into the dough so steam can escape.
- Watch the edges: If the edges of your pie crust are browning before the center is finished, loosely cover them with aluminum foil or a pie shield.
- Look for bubbling filling: A golden crust isn’t the only sign that your pie is ready. The filling should be visibly bubbling before you remove the pie from the oven.
- Give it time to cool: Peach pie smells incredible straight from the oven, but cutting it immediately can leave you with a runny filling. Letting it cool gives the juices time to thicken.
This peach pie recipe looks delicious! I wonder how it would taste with a touch of cinnamon or nutmeg to enhance the flavor even more. Have you tried adding any spices? It could really elevate the experience! space waves
Just got a crate of Southern peaches and they sure are good! I made your peach pie recipe with crusts made with lard, one lattice top. Followed the recipe exactly and it only lasted a day … so
good! Will make another for the wkend. 😀. Might be our favorite pie now. 😀
So, after my previous comment to Kasey regarding the liquid in the peach preparation, I simply added a quarter cup of cornstarch to my peaches, which were very ripe, and the recipe turned out fabulous. Thanks, Kasey.
You mention salt, but it’s no on your ingredient list. Also, very very watery with fresh peaches off of the tree. Needs more flour or other thickening agent.
This Is the best peach pie recipy I have tried. It is a keeper and will be making this again soon. Its peach season. Yum
Needs more flour. Was quite watery and bottom crust disintegrated. Flavor was good.
Thank you for the feedback, Marcella! We will retest the recipe. 🙂
I like your recipe’s, however, I have to look the recipe up on other web pages. This is due to all the advertisements. I can’t even read the recipe without being bombarded with advertisements.
Hi Nise,
We try to keep the ads to a minimum. Unfortunately, we don’t always have control over their placement. We will see what we can do and hope you continue to enjoy the recipes!
Great pie! I added some nutmeg and a little more flour, I had very juicy peaches. I put in some blueberries too! My family loved it!
Yum! We’re so glad you enjoyed it, Veronica!
I just made this and it is absolutely delicious! I love that it was easy to make.
Thank you, Caroline!
This was easy and delicious. Thank you