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!
Check out all the other Peach Dessert Recipes for even more delicious 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!
Table of Contents
- Peach pie with canned or frozen peaches
- 📌How to Choose the Perfect Peach
- Do you have to peel peaches for pie?
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- 💡 Substitutions and Variations
- 🥣Instructions
- 1️⃣Make the Pie Dough
- 2️⃣ Prepare the Peaches
- 3️⃣ Add the Top Pie Crust
- 4️⃣ Baking Instructions
- 🍶Storage Tips
- ❄️Freezing Tips
- 🔁 Thaw and Reheat
- ➡️Top Recipe Tip
- 💡Recipe FAQ's
- 🌟Try these recipes next...
- 📇Recipe Card
- 💬 Comments
Refrigerator Cinnamon Rolls eBookClick HERE for More Information
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 have to peel peaches for pie?
It is recommended 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
More InformationMore InformationMore InformationMore Information
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- 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.
💡 Substitutions and Variations
- If you don't have access to fresh peaches, you can use frozen or even canned peaches.
- Make sure you drain both very well before adding them to the pie dough.
🥣Instructions
1️⃣Make the Pie Dough
- 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.
- Transfer to the pie plate.
- Refrigerate while you prepare the filling.
2️⃣ Prepare the Peaches
- In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
- Add the filling to the chilled pie crust and place back into the refrigerator to chill.
3️⃣ Add the Top Pie Crust
- 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.
- Slash vents in a few places using a sharp knife.
- Chill the assembled pie in the refrigerator for at least 30 minutes.
- Whisk together the egg and tablespoon of milk.
- 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.
4️⃣ Baking Instructions
- 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.
- Bake the peach pie recipe in the bottom third of the oven for about 45 minutes to an hour or until the filling is bubbling in the center.
- Cover entire pie loosely with foil if the crust is getting too brown.
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!
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🍶Storage Tips
- 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.
❄️Freezing Tips
- Freeze the pie either baked or unbaked wrapped first in aluminum foil and then placed in an airtight container for up to 3 months.
🔁 Thaw and Reheat
- Allow the pie to thaw in the refrigerator the night before you want to serve it.
- 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.
➡️Top Recipe Tip
- Make sure you keep the pie dough cold before it goes into the oven.
- Chilling homemade pie dough helps to solidify the fat in the dough, which will melt more slowly during baking and create a more tender, flaky and crispy crust.
💡Recipe FAQ's
- Simply click the plus sign to read more about the questions you see below.
- If YOU have a question regarding this recipe, please let me know in the comment section!
Most of the time a peach pie is runny because it hasn't had enough time to cool and set up.
You don't have to peel peaches when baking a pie. It's really up to you and your preference.
🌟Try these recipes next...
- Check out my Desserts to make with Canned Peaches for more easy peachy goodness!
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📇Recipe Card
Peach Pie Recipe
Packed with summer fresh peaches in a flaky pie crust, this Peach Pie Recipe is the perfect peach dessert for summer.
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees 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. Transfer to the pie plate. Refrigerate while you prepare the filling.
- In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
- Add the filling to the chilled pie crust and place back into the refrigerator to chill.
- 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. - Slash vents in a few places using a sharp knife.
- Chill the assembled pie in the refrigerator for at least 30 minutes.
- 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.
- Whisk together the egg and tablespoon of milk.
- 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.
- 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.
- Serve warm or let cool before serving.
Notes
Cover entire pie loosely with foil if the crust is getting too brown.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 128mgCarbohydrates: 51gFiber: 3gSugar: 32gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
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