Peach Pie

This peach pie features a flaky crust, a buttery, sweet peach filling, and a crisp and crumbly topping that complements the juicy peaches perfectly.

It’s a comforting dessert that combines the best of summer succulent fruit with a classic crumb topping.

Despite peaches and crumbs being sweet, and all added sugar, this pie stays light, and not overly sweet.

One of the easiest peach recipes for your collection that you can enjoy year-round by using some shortcuts.

A perfect dessert for summer weekends, an end-of-summer cookout, and Thanksgiving dinner.

Why This Fresh Peach Pie Recipe Tastes Good

• One-pie-crust recipe to make delicious fruit pie with 30 minutes of prep and one quick hour of baking time. No pastry on top of our pie and no blind-baking.
• Flavors. A combination of the fresh peach filling and Streusel topping is what makes this homemade peach pie recipe so so good. I don’t add many spices, I keep the flavors strong and simple.
• Peaches. I don’t pre-cook peaches and I use only fresh peaches. They really do shine in this great recipe.
• Crumble topping. I love to taste more of the sliced peaches in this pie recipe than dough. Crumble peach pie is also faster to make.
• If you can’t decide on the topping, I got you! There are 3 options to finish peach pie: crumble topping, double crust, and lattice crust. Old-fashioned lattice crust pies look amazing and I’ll share some tips on how to add the top crust, but the best way to bake an easy peach pie is still to just do sweet crumble topping!

Peach Pie Ingredients Notes

3 main components of an amazing peach pie are perfect flaky pie crust, rich peach filling, and light sweet crumble topping.

Except for the peaches maybe, depending on where you’re from, all of the ingredients are pantry staples and you probably already have them all.

After trial and error, I came up with a perfect recipe I love!

Pie Crust

• Pre-made pie crust. I use pre-made pie crust to save time as it also cooks faster. You can use store-bought or homemade pie crust. If using frozen pie crust in a box, let it thaw for 15 minutes before layering. Crusts shaped in pans are good to go in the oven directly.

Peach Pie Filling Ingredients

• Fresh peaches. I use peeled peaches and slice them. Fresh peaches are the best, but if it is not peach season, use canned peaches or frozen peaches. Freestone peaches are easier to deal with since the pits will be quicker to remove. Nectarines are fine too!
• Granulated sugar to simply add sweetness.
• Cornstarch, flour, or quick-cooking tapioca are simple thickening agents. Cornstarch works better for pies than flour.
• Lemon juice highlights fruitiness and is a natural preservative.
• Ground cinnamon and Ground nutmeg are classic spices to go with peaches and apple pies. They make any recipe cozy.
• Salt

Crumb Topping Ingredients

• All-purpose flour. For gluten-free pie use almond flour.
• Sugar. I used for this recipe half a cup of granulated sugar and half a cup of brown sugar, but you can use the full cup of brown sugar.
• Ground cinnamon mixed with sugar, salt, and butter covers and coats sliced peaches and adds sweetness and warmth.
• Pinch of salt
• Unsalted butter. The butter has to be cold and cut into small pieces.

Kitchen Equipment You’ll Need

• 9-inch pie dish to bake the pie,
• 9-inch pie plate for serving,
• DIY pie crust shield – an aluminum foil ring that will protect the edges of the pie crust from burning while the pie filling is baking.
• Optional, baking sheet to catch any peach juice drips.

How To Make This Peach Pie Recipe

This is my go-to recipe. It means it is as simple as it can get. With these step-by-step instructions, you will bake a perfect peach pie, soaked in sweet peach flavor and without a soggy bottom crust.

1 – Lay The Crust

First, Preheat the oven to 375°F (190°C). 

Lay the pie crust into a 9-inch pie pan and set aside.

Pro tip: For a 9-inch pan, you need to roll a dough circle of 12-inch in diameter and 1/8-inch thick to cover the sides too.

2 – Cut The Peaches For The Pie

For peach pies, cut peaches in slices 1/4 to 3/4 inch thick or into 1-inch peach chunks.

Sliced peaches work best for peach crisp and pie, and chunks are great for double-crust pies.

3 – Prepare Fresh Peach Pie Filling

Toss the peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until well combined.

Pour the mixture into the prepared pie crust.

4 – Prepare The Crumble Topping

Combine the flour, granulated sugar, brown sugar, cinnamon, and salt in a bowl. 

Cut in the cold butter using a pastry cutter or work it together with your fingers until the mixture resembles coarse crumbs.

Sprinkle the crumb topping evenly over the peach filling to completely cover all the peaches.

5 – Bake The Peach Pie

Arrange the pie shield around the pan. It is optional, and you can always add it later if you see the crust browning too quickly or turning too dark.

Bake pie in the preheated oven for 50-60 minutes, or until the topping is golden brown and you see the crust browning. 

The easiest way to tell if the peach pie is done is to look for a browning crust and bubbly thickened peach filling. 

Let the pie cool completely before serving to allow the filling to set. It usually takes no longer than 2-3 hours.

If you prefer warm pie, still, first wait until the pie cools and then reheat to the preferred temperature.

*If you want to add top pie crust, follow my tips below.

How To Make A Double-Crust Pie

Peach pie recipes can have only bottom crust OR bottom and top crust, which is called double pie crust.

To add the crust on top, simply double the pie dough, or have 2 pre-made crusts.

Before packing, cover the filling with the second crust and cut some vent holes with a sharp knife or shaped cookie cutter to help the cake bake through properly.

How To Make Lattice Crust To Top The Peach Pie

Lattice crust makes the peach pie look like a perfect pie from childhood. It is easy to make but takes some extra time.

You’ll need a sharp knife or a pizza cutter to make dough strips for the top crust. 

1. Roll the dough on a lightly floured surface and cut straight lines – you need an even number of strips to make a basic lattice pattern.
2. Then layer half of the strips on top of the pie leaving equal space between them.
3. Fold back the odd-numbered strips.
4. Place 1 perpendicular strip. Unfold the first group of strips back.
5. Now fold back the even-numbered strips and place 1 more perpendicular strip.
6. Continue until the pie is fully covered.

Serving Fresh Peach Pie

I love serving warm peach pie with vanilla ice cream scoop on top and give it a few minutes so the ice cream starts to melt over the pie.

Homemade or store-bought whipped cream or chopped nuts make a great easy topping too.

If you have a sweet tooth, sprinkle some more coarse sugar on top of your slice of the cake.

Storage

Peach pie can sit out at room temperature tightly wrapped for 1 or 2 days. But it is better to keep it in the fridge.

Store peach pie in the refrigerator in an airtight container or covered with plastic wrap for up to 3-5 days.  

You can freeze the peach pie for 2-3 months. Cool the peach pie completely, wrap it in 2 layers of foil, and freeze in a freezer bag.

To reheat preheat oven at 350F and bake the pie for 15 minutes without thawing OR in or in an air fryer for 5 minutes.

Make Ahead

This delicious peach pie recipe is easy to make ahead.

Using pre-made pie crust already gives you a head start, even homemade pie crust can be stored in the freezer for three months.

You can assemble the cake without baking it, and freeze it for 2-3 months.

Once you want to bake it, preheat the oven to 350 degrees F and bake the cake for 65-75 minutes. Check the doneness after 35 minutes.

Without freezing the pie, you can still make it 1-2 days ahead. Keep the dough and filling separate and then bake together when needed. 

Don’t add the scoop of vanilla ice cream if you plan to store and freeze it.

Tips To Make Peach Pie Taste Amazing

• If you make pie dough from scratch don’t overwork it to avoid having a chewy dense crust. Don’t forget to chill the dough in the fridge before baking the pie.
• White sugar adds sweetness, and brown sugar adds caramel and subtle sweetness.
• If you can’t find perfectly ripe peaches, get nice firm peaches and leave them in a paper bag for 1-2 days, or store them with bananas. It will help them ripen.
• Some fresh peaches are juicier than ever. Drain them too to avoid a soggy crust.
• If you use frozen peaches add 10 minutes to the baking time and use frozen thawed peaches (they thaw easily in the fridge overnight) to avoid any excess liquids in the pie batter.
• Improvise. If you don’t have a pie crust, make a peach crisp! It doesn’t need a bottom pie crust. If you don’t have peaches use apples, pears, berries, or plums. Cherry pie is another delight to make during summer. 
• Spices to add to the peach pie filling recipe: Cinnamon, ginger, nutmeg, allspice, and cloves will add a nice touch to the fruit pies. You can add any of these spices or use a mixed Pumpkin pie spice.
• Do not freeze warm and freshly baked peach pie. The moisture will not be able to escape and it can allow bacteria to grow. It will also make the cake soggy when you reheat it.
• To make a crispy golden crust, mix an egg with a tbsp of water or milk to make an egg wash. Brush the exposed crust of the pie with a pastry brush before baking. I suggest doing the egg wash if you have the top crust.
• Definitely use a pie crust shield if you are baking the pie at 400+ F.
• If you like fruit crisp topping, you can mix in some rolled oats to this crumble topping too.
• Vanilla extract is a staple addition to pie fillings. The almond extract works too.

Popular Questions About Homemade Peach Pie

How To Tell If The Peaches Are Ripe?

Ripe sweet peaches are orange and red in color, have a strong peachy aroma, and give in when you press the skin a little bit.

• Skin: red or orange even color without green or light yellow spots, no bruises or dark soft spots (spoiled peaches). Yellow peaches are ok to buy too for the pie.
• Smell: ripe peaches smell like peaches, unlike unripe fruits.
• Texture: Unripe peaches are firm and they get softer once they ripen.

How To Peel Peaches For The Peach Pie?

For baking pies it is best to peel the peaches and don’t leave the skin on.

You can use a Y-shaped vegetable peeler or a Blanche method.

To peel peaches by blanching:

1. Cut an X on the bottom of each peach
2. Prepare a large bowl with water and ice. Set aside.
3. Boil water in a pot.
4. Dip the peaches into the boiling water for 30-60 seconds.
5. Using a slotted spoon, transfer all the peaches into the ice bath.
6. Let them cool and then peel.

What Is The Difference Between Peach Pie And Peach Cobbler?

Peach pie has a crust on the bottom and sometimes at the top, while peach cobbler only has a sweet biscuit topping but no bottom crust.

Peach cobbler is closer to a peach crisp and both are easier to make than a pie.

How Do You Keep The Bottom Crust Of A Peach Pie From Getting Soggy?

If you forget to drain canned or frozen peaches, add more sugar than instructed, or skip cornstarch, the peach pie will become soggy.

To keep the bottom of the peach pie from being too soft, falling apart, and soggy use cornstarch to thicken the batter, drain any excess liquid from the peaches, or pre-bake your crust for 10 minutes before adding the filling.

What Is The Best Thickener For Peach Pie?

Cornstarch slurry, flour, and tapioca are the three best thickening agents for peach pie filling. 

They do not affect the flavor but help to hold the pie together and prevent it from getting soggy.

If you love this pie recipe, you’re going to love these other tasty pies too. Please click each link below to find the easy, printable recipe!

More Great Peach Recipes

Slow Cooker Peach Cobbler with Bisquick

Easy Peach Cobbler

Peach Pineapple Upside Down Cake

Air Fryer Peach Fritters

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