Peach Pie Recipe

There's nothing like homemade peach pie recipe! The scent of fresh peaches baking in a flaky, buttery crust is enough to make your mouth water.

This recipe is the perfect way to enjoy summer's freshest fruit. With simple pantry ingredients, you can easily create a mouth-watering dessert that is sure to be a crowd-pleaser.

Serve warm with a scoop of vanilla ice cream and you'll have a dessert you'll be making a few times every summer!

Want more yummy recipes? Check out the full list of Peach Dessert Recipes.

There's nothing quite like a homemade peach pie for dessert during the summer! Whether you're serving it for a special occasion or simply enjoying a sweet treat at home, this recipe is sure to please.

The key to a perfect peach pie is using ripe, juicy peaches. If you can't find fresh peaches, this recipe also works with canned or frozen peaches. Just be sure to drain them well before using.

I guarantee that this recipe for homemade peach pie will become a summertime favorite.

Looking for more easy desserts? Try Peach Dumplings, Peach Cobbler with Brown Sugar Crumble or my Fried Peach Hand Pies...yummy!

Peach Pie with Canned or Frozen Peaches

Fresh, ripe peaches have a bright flavor and aroma that can't be replicated with canned or frozen peaches. However, there are times you might want to reach for a can or bag of frozen peaches:

• Canned peaches are convenient and available all year round.
• You don't have to worry about peeling and slicing them.
• Canned and frozen peaches are more affordable when fresh peaches are not in season.
• They can be just as sweet and flavorful as fresh peaches especially if they are canned in syrup.

How to Choose the Perfect Peach

• Freestone Peaches - these are the best peaches to use for cooking and baking. The peach flesh is not attached to the pit and that makes it really easy to remove, peel and even slice.
• Clingstone Peaches - everything is attached to the skin which usually means you have more work cut out for you when prepping them for recipes.
• A quick way to ripen hard peaches is by using a paper bag, only make sure the peaches aren't touching each other.
• Lay the bag on the counter and slide the peaches in making sure they're not touching. Close the bag and check them in 24 hours. They should be ripe enough to use.

Do you peel peaches for pie?

I like to peel peaches before using them in a pie, as the skin can affect the texture and appearance of the filling. The skin can become tough and chewy, and it can also cause the filling to look unattractive.

Peeling peaches is easy! I use the same technique for peeling peaches as I list in my Peeling Tomatoes Tips post:

• Wash the peaches.
• Bring a large pot of water to boil on the stove top.
• Place a small “X” in the bottom of each peach and submerge in boiling water for 30 seconds.
• Immediately place the peaches in a bowl of ice water.
• Then careful pick up a peach and begin to pull the outer layer of skin off.
• The outer layer of skin comes off very easily.
• Immediately place the peaches in a bowl of ice water.
• Proceed with your recipe!

Helpful Kitchen Tools

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Main Ingredients Needed

• Lemon juice - this will keep the peaches from turning brown.
• Egg wash - mixed with milk and then sprinkled with sugar for a pretty finish to the pie
• Dough for double-crust pie - you could use refrigerated pie dough if you're pressed for time. Check out my easy step-by-step directions for making homemade pie dough.

Step-by-Step Instructions

Step 1: Preheat oven to 400° F. On a lightly floured surface, roll one half of the dough into a ⅛ inch thick circle large enough to fit into the bottom of a 9 inch pie plate.

Step 2: Transfer to the pie plate. Refrigerate while you prepare the filling.

Step 3: In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.

Step 4: Add the filling to the chilled pie crust and place back into the refrigerator to chill.

How to add the Top Pie Crust

Step 5: Roll the remaining dough thinly (about ⅛ inch) and place over the chilled pie. Trim both crusts, leaving enough bottom crust to neatly fold over the top. Crimp to seal and slash a few vents with a sharp knife. 

Step 6: After chilling the assembled pie for at least 30 minutes, brush the top with a mixture of egg and milk. Sprinkle with sugar and place on the prepared baking sheet.

Baking Instructions

Step 7: Position the oven rack in the bottom third and line a baking sheet with parchment paper. Bake the pie for 45 minutes to an hour, or until the filling bubbles in the center. If the crust browns too quickly, loosely cover the entire pie with foil.

Serving Tips

This recipe pairs well either homemade vanilla ice cream or even homemade whipped cream. However, if you're pressed for time, a can of whipped cream is just as good!

Storing, Freezing, Thawing and Reheating Tips

Refrigerator: Store the baked peach pie recipe in the refrigerator for up to 3 days. You can either cover it with aluminum foil but I personally love these Pie Carriers.

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Freezer: Place the pie either baked or unbaked wrapped first in aluminum foil and then placed in an airtight container for up to 3 months.

Thawing: Allow the pie to thaw in the refrigerator the night before you want to serve it.

Reheating: If the pie was frozen unbaked, follow the baking instructions above. Reheat a baked defrosted pie in a preheated 350° F oven until warmed through.

More Recipes to Love

Check out my Desserts to make with Canned Peaches  for more easy peachy goodness!

📖 Recipe Card

Lois

Peach Pie Recipe

4.50 from 2 votes

Packed with summer fresh peaches in a flaky pie crust, this Peach Pie Recipe is the perfect peach dessert for summer.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 to 10 slices

Course: Desserts

Cuisine: American

Calories: 283

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• Dough for double-crust pie
• ⅔ cups sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• 5 cups sliced peeled fresh peaches; about 5 to 6 medium sized peaches
• 1 teaspoon lemon juice
• 1 egg mixed with 1 tablespoon of milk for glaze

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Method

 

1. Preheat oven to 400 degrees F.
2. On a lightly floured surface, roll one half of the dough into a ⅛ inch thick circle large enough to fit into the bottom of a 9 inch pie plate. Transfer to the pie plate. Refrigerate while you prepare the filling.
3. In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
4. Add the filling to the chilled pie crust and place back into the refrigerator to chill.
5. Roll out the remaining dough into a ⅛ inch thick circle. Transfer to the top of the chilled pie.
   Trim the edges of the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges.
6. Slash vents in a few places using a sharp knife.
7. Chill the assembled pie in the refrigerator for at least 30 minutes.
8. Place the oven rack in the bottom third of the oven. Line a baking sheet with parchment paper or aluminum foil to catch any pie leakage.
9. Whisk together the egg and tablespoon of milk.
10. Remove the chilled pie from the refrigerator and brush the top with the egg-milk mixture. Sprinkle with white sugar then place the pie on the prepared baking sheet.
11. Bake the pie in the bottom third of the oven for about 45 minutes to an hour or until the filling is bubbling in the center.
12. Serve warm or let cool before serving.

Nutrition

Serving: 1ServingCalories: 283kcalCarbohydrates: 51gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 19mgSodium: 128mgFiber: 3gSugar: 32g

Notes

Cover entire pie loosely with foil if the crust is getting too brown.

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This recipe has been updated since it first appeared in 2021 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!