There’s something special about baking a peach pie from scratch—it’s the kind of dessert that brings back summer memories with every bite. The flaky, golden crust and sweet, juicy peaches bubbling underneath? Pure comfort.
If you’ve been counting down the days until peach season (like I do every year!), this is the pie you need to bake. Whether you’re making it for a summer BBQ or just treating yourself, this pie is easy, comforting, and absolutely irresistible.
If you are looking for other pies to go with this peach pie, my dutch apple pie and strawberry pies always always a hit too!
Let’s Talk Peaches
Your peaches are the star of the show, so choosing the right ones makes all the difference.
Here’s what to look for:
- Ripe & Fragrant – Pick peaches that feel just slightly soft and smell sweet. If they’re rock-hard or smell like nothing, they’re not ready yet.
- Yellow Freestone Varieties – These are ideal for pies! They’re sweet, slice easily, and don’t cling to the pit. Bonus: they keep their shape while baking.
- Buy Local & In-Season – Farmer’s markets or local grocers will have the freshest peaches, and nothing beats the flavor of a just-picked peach.
Crust Options: Homemade or Store-Bought?
If you love a flaky, buttery homemade pie crust, go for it—nothing beats it! But don’t stress if you’re short on time.
A good quality store-bought crust will still deliver a delicious dessert. Just make sure it’s deep enough to hold all that juicy filling.
If you want to make your own crust, I recommend a classic buttery pie crust, it’s so flaky and tender.
Peach Pie Pro Tips (FAQs)
Can I use canned or frozen peaches?
Yes! Just drain them well and pat dry. Frozen peaches should be thawed first—then adjust the cornstarch to help with extra moisture.
Keep in mind that canned peaches may be softer and sweeter, so adjust the sugar content accordingly.
Do I need to peel the peaches?
Totally your call. The skin softens in the oven and adds a rustic texture, but if you prefer a smoother bite, peel ’em.
How do I avoid a soggy crust?
Toss the sliced peaches with a bit of cornstarch or flour before filling the pie. And for extra crispness, blind bake the crust first.
Should you pre-bake the pie crust for a fruit pie?
Pre-baking the pie crust, also known as blind baking, can be beneficial for fruit pies with a particularly juicy filling.
Pre-baking helps create a barrier between the crust and the filling, preventing it from becoming soggy.
For more detailed instructions, check out this post on how to blind-bake your crust.
How do you ripen peaches fast?
Pop them in a paper bag at room temp for 1–2 days. They’ll ripen faster and be pie-ready in no time.
Can I freeze a fresh peach pie?
Yes, you can freeze a fresh peach pie to enjoy later.
Once the pie has completely cooled, wrap it tightly in or aluminum foil, and place it in an airtight freezer bag.
Properly stored, the pie can be frozen for up to 3 months.
When you’re ready to enjoy it, thaw the pie in the refrigerator overnight. Preheat the oven to 350°F (175°C) and reheat it in the oven for 15-20 minutes.
Can I freeze the pie before baking?
Yes, before freezing, you will want to freeze your pie wrapped in aluminum foil, and then placed in an airtight freezer bag.
When you are ready to bake it, you will preheat the oven to 450°F (232°C) and bake for 20 minutes, then lower the oven to 375°F (190°C) and continue to bake for 40-50 minutes, until the crust is golden browned. Cover the edges of the pie if the crust is browning too quickly.
What are some recipe variations for a fresh peach pie?
When it comes to fresh peach pie, there are numerous delightful variations you can explore. Here are a few ideas to add a twist to your traditional peach pie:
- Peach Raspberry Pie – Sweet and tart!
- Ginger Peach – Add ground ginger and cinnamon for cozy spice.
- Streusel-Topped – Skip the top crust and sprinkle on a brown sugar crumble.
- Honey-Sweetened – Use honey for a floral, naturally sweet twist.
- Peach + Blueberry – Two summer faves in one pie.
- Bourbon Spiced Peach – A splash of bourbon + warm spices = bold flavor!
Feel free to experiment with these variations and tailor them to your taste preferences. The possibilities are endless when it comes to creating unique and delightful fresh peach pies!
Leftover Peach Pie? Don’t Toss It!
Here are some genius ways to enjoy every last crumb:
- Peach Pie Parfaits – Layer pie chunks with yogurt or whipped cream.
- Peach Pie Milkshake – Blend it with vanilla ice cream and a splash of milk.
- Peach Pie Ice Cream – Fold crumbled pie into softened ice cream and refreeze.
How to Make Fresh Peach Pie
Preheat your oven to 375°F (190°C).
In a bowl, combine sliced peaches, cinnamon, brown sugar, granulated sugar, nutmeg, and cornstarch. Mix well and set aside for 5-7 minutes to allow the flavors to meld.
Roll out your pie crust and gently place it into your pie dish, allowing the edges to drape over.
For a homemade crust, blind bake it by lining it with parchment paper and adding rice or dry beans as weights. Bake for 10 minutes.
Remove the partially baked crust from the oven and carefully add the peach filling to the crust.
If using a frozen pie crust, there’s no need to blind-bake it.
For the top crust decoration, use a pastry roller to create small, even strips of dough.
Take two strips at a time and braid them, setting the braids aside. Repeat until you have three braids.
Place the braids across the top of the pie, following the photo for reference. Add smaller strips between the braids, creating a woven lattice pattern.
Trim any excess dough from the edges of the pie. Brush the top crust with an egg wash and sprinkle confectioners sugar over it. I used this kind of confectioner’s sugar.
To make decorative dough roses, roll strips of dough into circles and place them on the edges of the pie.
Cover the edges of the pie with aluminum foil to prevent over-browning.
Bake the pie in the preheated oven for 20 minutes. Then, carefully remove the foil and continue baking for an additional 20 minutes until the crust turns golden and the filling is bubbly.
Allow the pie to rest for 10 minutes before serving. This will help the filling set and make it easier to slice.
You will also love these recipes!
PrintFresh Peach Pie Recipe
This classic peach pie features a buttery, flaky crust and a sweet, spiced filling made with fresh, juicy peaches—perfect for summer baking!
- Prep Time: 20
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: pie
- Method: bake
Ingredients
- 2 pie crusts
- 5 cups (6 or 7 ripe peaches), peeled and sliced
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- Pinch of ground nutmeg
- Egg wash: 1 egg, 1 tablespoon water
- Coarse sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine sliced peaches, both sugars, cornstarch, cinnamon, and nutmeg. Let sit for 5–7 minutes.
- Roll out bottom crust and place in a 9-inch pie dish. Trim edges if needed. Optional: Blind bake for 10 minutes (line with parchment + pie weights).
- Remove the partially baked crust from the oven and carefully add the peach filling to the crust.
- For the top crust decoration, use a pastry roller to create small, even strips of dough. Take two strips at a time and braid them, setting the braids aside. Repeat until you have three braids.
- Place the braids across the top of the pie, following the photo for reference. Add smaller strips between the braids, creating a woven lattice pattern.
- Trim any excess dough from the edges of the pie. In a small bowl, combine the egg and water to make the egg wash. Brush the top crust with the egg wash and sprinkle coarse sugar over it.
- To make decorative dough roses, roll strips of dough into circles and place them on the edges of the pie.
- Cover the edges of the pie with aluminum foil to prevent over-browning.
- Bake the pie in the preheated oven for 20 minutes. Then, carefully remove the foil and continue baking for an additional 20 minutes until the crust turns golden and the filling is bubbly.
- Allow the pie to rest for 10 minutes before serving. This will help the filling set and make it easier to slice.
Notes
Here’s the perfect flakey pie crust recipe: https://whiskingupyum.com/flaky-pie-crust-from-scratch/
Freeze: Once the pie has completely cooled, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight freezer bag. Properly stored, the pie can be frozen for up to 3 months.
Save this Peach Pie Recipe for later! Pin it to your favorite Pinterest board.
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