The Best Homemade Peach Pie Recipe – Easy, Fresh & Packed with Flavor!
Now, I know making a Pie From Scratch can sound like a lot, but trust me, this is one of those Fresh Peach Pie Recipes Easy enough for anyone to tackle. This is the Best Peach Pie Recipe because it’s simple, packed with juicy peach flavor, and makes your whole house smell like a dream. Plus, if you’ve got extra peaches lying around, this is the perfect way to Preserve Peaches in the most delicious way possible.
The secret? It’s all in the Peach Filling—just the right balance of sweet, a little tart, and thick enough so your slice holds up beautifully (because nobody wants a soupy mess). Whether you’re looking for an Easy Fresh Peach Pie, a classic Peach Pie Recipe, or just the Best Peach Pie to wow your family, this is the one.
So, grab those fresh peaches, roll up your sleeves, and let’s make the best Homemade Peach Pie Filling together. I promise—it’s easier than you think, and the results? Absolutely worth it.
Ingredients
For the filling
- 6-7 ripe peaches (about 5 cups), peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Juice from half a lemon
For the crust
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp ice water (add more if needed)
How to make Peach Pie
Step 1: Make the Pie Crust
If you’ve never made pie crust from scratch before, don’t panic. It’s really just mixing a few things together and not overthinking it.
- In a big bowl, mix the flour, sugar, and salt.
- Add the cold butter cubes and use a pastry cutter (or your hands, if you’re like me and don’t want to dig through drawers to find the cutter) to work the butter into the flour. It should look crumbly, like wet sand.
- Slowly add the ice water, one tablespoon at a time, mixing as you go. You want the dough to come together but not be too wet.
- Split the dough in half, shape into two discs, wrap them up, and pop them in the fridge for at least an hour.
And if life is too hectic for homemade crust? Store-bought is 100% okay. No shame in that game.
Step 2: Prep the Peach Filling
- Peel and slice the peaches. If peeling sounds like a hassle, here’s a trick: Drop peaches in boiling water for 30 seconds, then into an ice bath. The skins will slide right off.
- Toss them in a bowl with sugar, cornstarch, cinnamon, vanilla, and lemon juice.
- Let them sit for 10 minutes. This helps the juices thicken up a bit before they hit the oven.
Step 3: Roll Out the Dough
- Grab one of your chilled dough discs and roll it out on a lightly floured surface until it’s about 12 inches across.
- Carefully lay it into a 9-inch pie dish, pressing it down gently. If it tears? Just patch it up. No one’s judging.
- Pour the peach filling into the crust and spread it out evenly.
Step 4: Top the Pie
Now, you’ve got options:
- Keep it simple and just roll out the second dough disc, lay it over the top, and cut a few slits for steam to escape.
- Get fancy and do a lattice top (which just means cutting strips and weaving them like a basket).
- Feeling extra? Use cookie cutters to cut fun shapes out of the top crust.
Whatever you choose, brush the top with a little egg wash (just a beaten egg with a splash of water) so it turns golden brown.
Step 5: Bake That Beauty
- Preheat the oven to 375°F.
- Bake the pie for about 45-50 minutes. You’ll know it’s ready when the crust is golden brown, and the filling is bubbling through the vents.
- Let it cool for at least 2 hours. Yes, I know that’s torture, but if you cut it too soon, the filling will be a runny mess.
Step 6: Enjoy Every Bite
Once cooled, slice it up and serve. Vanilla ice cream on top? Absolutely. Whipped cream? Why not. Eating a piece straight from the fridge the next morning? No judgment.
FAQs About Peach Pie
Can I use canned or frozen peaches instead of fresh?
Yes! While Fresh Peach Pie Recipes always taste best with ripe, in-season peaches, you can use canned or frozen if fresh ones aren’t available. If using canned, drain them well. If using frozen, let them thaw and drain any excess liquid before mixing into the filling.
How do I keep my peach pie from getting soggy?
A soggy crust is the worst, but there are a few tricks to avoid it:
Use cornstarch in the Peach Pie Filling to thicken the juices.
Pre-bake (blind bake) the bottom crust for a few minutes before adding the filling.
Brush the crust with egg white before adding the filling to create a barrier.
Let the pie cool completely so the filling sets up before slicing.
What’s the easiest way to peel peaches?
or an Easy Peach Pie With Fresh Peaches, try this trick:
1.Boil a pot of water.
2.Drop whole peaches in for 30 seconds.
3.Transfer to an ice bath for a minute.
4.The skins will slip right off—no knife needed!
How do I make my peach pie filling thicker?
If your Homemade Peach Pie Filling turns out too runny, try adding a little more cornstarch or letting the filling sit longer before baking. You can also cook the filling on the stove for a few minutes before pouring it into the crust.
Can I use this recipe for other fruits?
Yes! If you love this Peach Pie Recipe, try swapping the peaches for apples, nectarines, or a mix of berries. The same Pie Recipes Easy technique works for lots of fruits.
The Best Homemade Peach Pie Recipe Card
Peach Pie
Ingredients
Method
- Mix flour, sugar, and salt in a bowl.
- Cut in the cold butter using a pastry cutter or your hands until the mixture looks like crumbs.
- Add ice water one tablespoon at a time, mixing until the dough comes together.
- Divide into two discs, wrap, and chill in the fridge for at least 1 hour.
- In a large bowl, toss sliced peaches with sugars, cornstarch, cinnamon, vanilla, and lemon juice.
- Let it sit for 10 minutes to thicken slightly.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish.
- Press it into the dish and trim any excess.
- Pour the peach filling into the crust.
- Roll out the second dough disc and place it on top (whole or as a lattice).
- Brush with an egg wash and sprinkle with sugar if desired.
- Preheat oven to 375°F (190°C).
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbling.
- Let the pie cool for at least 2 hours before slicing.
Notes
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Enjoy cold for breakfast (because why not?).
Storage
- Room temp: 2 days, loosely covered.
- Fridge: Up to 5 days.
- Freezer: Up to 3 months (wrap tightly).
At the end of the day, nothing beats a Homemade Peach Pie With Fresh Peaches made right in your own kitchen. There’s just something special about taking those sweet, juicy peaches, turning them into the Best Peach Pie Filling, and watching it all come together in a golden, flaky crust. It’s the kind of dessert that makes a house feel like home.
And honestly? Making a Pie From Scratch might sound like a big deal, but this Easy Peach Pie proves it doesn’t have to be complicated. Whether you’re using this as a way to Preserve Peaches from the summer harvest, or just craving a slice of Fresh Peach Pie on a regular Tuesday, this is the Best Peach Pie Recipe to keep in your back pocket.
