Fresh Peach Pie Recipe
Posted Jul 14, 2021, Updated Feb 26, 2024
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In this easy peach pie recipe, a fresh peach pie filling is baked between two layers of homemade pie crust or topped with a crumble topping for a delicious summer dessert! Best served, a la mode of course.
Fresh peaches are one of my favorite summer produce items. They are juicy and sweet and so flavorful. One of the best ways to use the abundance of fresh summer peaches is making this Peach Pie Recipe! Also try this peach crisp, peach cobbler and peach cheesecake!
In this easy peach pie recipe, a fresh peach pie filling is baked between two layers of homemade pie crust or topped with a crumble topping for a delicious summer dessert! Best served, a la mode (with homemade vanilla ice cream) of course.
Peach Pie Recipe: Ingredients & substitutions
As always I recommend making the recipe exactly as written, but here are a few potential substituions.
- Peaches: I recommend using fresh peaches, but if you only have frozen on hand make sure to thaw them first.
- All-purpose flour: I have substituted gluten-free all-purpose flour in this recipe with decent results. I still prefer regular flour, but if you cannot eat gluten it is definitely a delicious option.
- Granulated sugar: Really, any granulated sugar will work here (coconut, raw, turbinado, etc.)! I usually use organic sugar, but feel free to use your favorite variety! I do not bake with sugar substitutes (splenda, stevia, etc.) so I cannot guarantee success if those are used. However if you’d like to experiment please only use sweeteners that are made to be a 1:1 replacement for regular sugar.
- Butter: if you follow a vegan diet or can’t eat dairy you can use a vegan butter substitute like Earth’s Balance!
- Light Brown Sugar. You can also use dark brown sugar, if desired.
- Lemon Juice. The acidity of the lemon juice really makes this peach pie pop. I don’t recommend omitting it.
- Egg wash. This is optional, but recommended for a golden-brown crust. You can simply brush heavy cream on the crust instead to help the sugar stick.
How to Make Peach Pie
I love making fresh peach pie. Not only is the entire process therapeutic (mixing, rolling, shaping, etc.), but the flavor of made-from-scratch pie just can’t be beat. Let’s walk through the process step-by-step, and don’t forget to watch the video.
Make the Pie Crust
When I make pie filled with fresh fruit like this peach pie (and strawberry pie, blueberry pie, apple pie, etc.), I always opt for an all-butter pie crust. The rich, slightly sweet, salty, buttery flavor of the crust compliments the fruit so well.
You can also opt to make half of this crust recipe for the bottom and then make the crumb topping recipe for the top to make a peach crumble pie (see the recipe card for instructions).
Whether you use a food processor or a pastry cutter, making this all-butter pie crust literally takes 5 minutes! It is super easy and tastes so much better than the store-bought crusts!
I wrote a post and made a video on making the best all butter pie crust! Check it out for all the tips and tricks! Just remember it needs an hour (at least) to chill in the refrigerator before using, so plan accordingly.
Begin by processing the ingredients in a food processor until the dough just holds together when pinched.
Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it). Transfer to 9” round pie plate and store covered in fridge until ready to use. Repeat with the
Next, roll out the second dough round and cut it into your desired topping shape. I like making a lattice crust. You can cut the top into pretty shapes, or simply drape a solid pie crust on top and cut slits in the center to vent the steam that is released during baking.
Make the Peach Pie Filling
The peach pie filling is SO easy to make! Just mix everything together and let it sit while you finish the pie crust.
If you use frozen peaches be sure to thaw them (and drain some of the excess water) before proceeding with the recipe.
Assemble
Once your dough has been chilled and rolled, place the pie crust into a pie dish and fill it with the peach pie filling, spreading it evenly throughout the crust. Then place the outer crust on top (or sprinkle the crumb topping over the filling).
Egg Wash
Using an egg wash is optional but recommended if you want a beautiful golden-brown shiny crust. Whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash then sprinkle with raw sugar.
Protect the Outer Crust
I love my pie crust shield. I have used it countless times and it does a great job keeping the outside crust from burning before the rest of the pie is done baking. You can also use aluminum foil shaped to fit the outer crust as well.
Bake & Cool
Bake this peach pie until the crust is golden-brown and the filling is bubbling. Remove the pie crust shield in the last 10-15 minutes of baking. Let it cool on a wire rack for at least 3 hours so the filling thickens well.
Serve
Serve this fresh peach pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.
Store
Store any leftover peach pie in an airtight container in the refrigerator for 5-7 days.
Freeze
This pie freezes very well. There are 2 ways to freeze this recipe:
- Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
FAQs about Peach Pie
There are a few reasons your peach pie could be runny: 1) It is under-baked. Make sure to bake it until the filling is bubbly. 2) It’s too warm. The peach pie filling thickens as it cools, you make need ot let it cool longer before slicing. 3) You used frozen peaches an didn’t thaw them. Be sure to thaw frozen peaches in a colander so excess water can drain off.
Follow this recipe for a perfectly thick peach pie filling. Be sure to use flour (or instant tapioca), bake the pie fully, and let it cool.
I suggest peeling the peaches used to make this peach pie. I find the texture of the peel off-putting, personally. However, you can leave the peel intact if desired.
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Peach Pie Recipe
Equipment
Ingredients
Double Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 Tablespoons granulated sugar
- 1 cup salted butter chilled, and cut into 1” pieces
- ½ cup ice water
Peach Pie Filling:
- 6 cups fresh peaches peeled, sliced thin or chopped (Or frozen peaches, thawed in a strainer until cool)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- Pinch sea salt
- ½ Tablespoon lemon juice
- 1 teaspoon pure vanilla extract
Egg Wash:
- 1 large egg yolk
- 1 Tablespoon heavy cream (or whole milk)
Instructions
Make the Pie Crust
- Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
- Add butter and ice-cold water and pulse until the dough just holds together when pinched.
- Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
- Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
- Transfer to 9” round pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.
Make the Peach Filling
- In a small bowl mix together granulated sugar, brown sugar, flour, cinnamon, and sea salt set aside.
- In a large bowl mix together peaches, lemon juice and vanilla. Add the dry mixture to the peaches and gently stir to combine.
Assemble & Bake
- Preheat oven to 350 degrees F.
- Pour the peach mixture into the prepared pie crust. Then place your prepared top crust and on the top of the peach filling.
- In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
- Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
- Bake the peach pie in the preheated oven for 50-65 minutes, or until the filling begins to bubble and the crust/top is lightly browned.
Cool & Serve
- Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.
Video
Notes
- ½ cup white sugar
- ¾ cup all-purpose flour
- 6 TBS butter, softened (
- ½ tsp cinnamon
- ¼ tsp sea salt
- In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
- Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
- Sprinkle over the top of the pie and bake according to the recipe instructions.
- Fresh Peaches: If you only have frozen peaches on hand make sure to thaw them first.
- All-purpose flour: I have substituted gluten-free all-purpose flour in this recipe with decent results.
- Granulated sugar: Any granulated sugar will work here (coconut, raw, turbinado, etc.)! I usually use organic sugar, but feel free to use your favorite variety!
- Salted Butter: Unsalted butter works well. For dairy-free use a vegan butter substitute like Earth’s Balance.
- Light Brown Sugar. You can also use dark brown sugar, if desired.
- Lemon Juice. The acidity of the lemon juice really makes this peach pie pop. I don’t recommend omitting it.
- Egg wash. This is optional, but recommended for a golden-brown crust. You can simply brush heavy cream on the crust instead to help the sugar stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
