Peach Pie Recipe

Few summer desserts feel as timeless as a homemade peach pie recipe. That golden, flaky crust cradling a filling of sweet, fragrant peaches and warm spice is the kind of thing that makes people stop mid-bite and ask for the recipe. It’s a classic for a reason, and once you make it from scratch, you’ll understand why it has earned a permanent spot on summer tables across generations.

This recipe uses fresh peaches at their peak, a buttery double-crust pastry, and just the right balance of sugar and cinnamon to let the fruit shine. The filling is thickened with a small amount of cornstarch so it slices cleanly without turning to soup, and a splash of lemon juice brightens everything up without overpowering the peach flavor.

If you’ve been intimidated by homemade pie before, this post has you covered. The instructions are detailed, the tips are practical, and the result is a slice worth bragging about.

For another stunning peach dessert to bookmark alongside this, the Peach Crumble Pie Recipe is a wonderful twist on classic peach pie with a buttery oat topping.

Why You’ll Love This Peach Pie Recipe

This peach pie is everything a summer dessert should be: golden, aromatic, and made with real fruit.

The filling uses simple pantry staples and ripe peaches, so the flavor does all the work.

It’s a versatile recipe that works beautifully with fresh or thawed frozen peaches, so you can make it year-round.

The double crust locks in the juices as the pie bakes, creating a deeply flavored, slightly syrupy filling.

It holds its shape when sliced, which means every piece looks just as good as it tastes.

The recipe scales well, so you can make two pies at once if you’re feeding a crowd.

• Crowd-pleasing flavor that appeals to all ages
• Minimal prep work with fresh peaches
• Perfectly thickened filling that slices cleanly
• Flaky, buttery double crust
• Great for summer gatherings, holidays, or weeknight dessert
• Freezer-friendly so you can bake ahead
• Easy to customize with spice additions or a crumble top

You might also enjoy: Peach Crumble Recipe

Ingredients

A great peach pie starts with quality produce. Look for peaches that give slightly when pressed and smell fragrant at the stem end. Avoid rock-hard peaches since they won’t release enough juice during baking, and overly soft, bruised ones will break down too much. The lemon juice and zest in this recipe are important flavor enhancers, not just filler, so don’t skip them.

For the Pie Crust:

• 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (225g) unsalted butter, cold and cut into small cubes
• 6-8 tablespoons (90-120ml) ice water

For the Peach Filling:

• 6 cups (900g) fresh peaches, peeled and sliced 1/4 inch thick (about 6-7 medium peaches)
• 3/4 cup (150g) granulated sugar (adjust based on peach sweetness)
• 3 tablespoons (24g) cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons (28g) unsalted butter, cut into small pieces (for dotting on filling)

For the Egg Wash:

• 1 large egg
• 1 tablespoon whole milk or cream
• 2 tablespoons coarse sugar or turbinado sugar (for sprinkling on top)

Read Also: Blueberry Pie Recipe

Kitchen Equipment Needed

Having the right tools on hand makes the process of making peach pie much smoother. A food processor speeds up crust-making significantly, though a pastry blender or even two forks work just as well if you prefer working by hand. The most important equipment investment is a quality pie dish, since it directly affects how evenly your crust bakes.

• 9-inch pie dish (ceramic or glass for even baking)
• Food processor or pastry blender
• Large mixing bowl
• Rolling pin
• Measuring cups and spoons
• Pastry brush
• Sharp knife or mandoline slicer for peaches
• Bench scraper
• Pie weights or dried beans (for blind baking, if needed)
• Baking sheet (to catch any drips during baking)
• Parchment paper
• Cooling rack

Another great peach dessert that uses similar equipment: Peach Crisp Recipe

Recommended Products for This Recipe

These are products selected based on quality and how much they genuinely improve the results of a homemade peach pie.

1. Emile Henry 9-Inch Ceramic Pie Dish

Ceramic pie dishes distribute heat gently and evenly, which means your bottom crust bakes through without burning before the top is golden. Emile Henry’s dishes are known for their durability and classic look that goes straight from oven to table. They hold heat well after baking, keeping your pie warm for serving.

Get it on Amazon

2. Nielsen-Massey Pure Vanilla Extract

A small splash of high-quality vanilla extract in the peach filling rounds out the flavor and adds a subtle floral depth that grocery store imitation vanilla simply can’t replicate. Nielsen-Massey uses a cold-process extraction method that preserves the full flavor complexity of the vanilla bean. One bottle goes a long way and makes a noticeable difference in fruit-forward desserts.

Get it on Amazon

3. OXO Good Grips Pie Server

Once your pie is baked and cooled, you need a server that can lift a clean slice without crumbling the crust. The OXO Good Grips server has a wide, angled blade that slides under the crust easily and a comfortable non-slip handle. It’s a small detail that makes serving much less stressful, especially with a double-crust pie.

Get it on Amazon

4. Nordic Ware Baker’s Half Sheet

Placing your pie on a rimmed baking sheet is non-negotiable. Peach filling bubbles over the sides during baking, and catching that overflow on a sheet pan saves your oven from a sticky, burnt mess. Nordic Ware’s commercial-grade aluminum sheet pans heat evenly and hold up to heavy use without warping.

Get it on Amazon

5. Ateco Pastry Blender

If you prefer making pie crust by hand, a good pastry blender cuts cold butter into flour quickly and evenly without warming the fat with your hands. The Ateco model has sturdy, rust-resistant blades that don’t flex under pressure. Cold fat in the dough is what creates that coveted flaky, layered crust.

Get it on Amazon

This peach crumble variation is another fantastic use for fresh summer peaches: Blueberry Peach Crumble Recipe

Step-by-Step Instructions

1. Make the Pie Crust Dough

• Combine the flour, salt, and sugar in a food processor and pulse two or three times to mix.
• Add the cold, cubed butter all at once. Pulse 10 to 12 times until the mixture resembles coarse crumbs with some pea-sized butter chunks still visible. Those visible chunks of butter are what create flaky layers, so don’t overprocess.
• Drizzle in 6 tablespoons (90ml) of ice water, one tablespoon at a time, pulsing briefly after each addition. Stop adding water when the dough just starts to come together. It should hold its shape when pressed between your fingers but not feel wet or sticky.
• Turn the dough out onto a clean surface. Divide it into two equal portions. Press each portion gently into a flat disc shape. Wrap each disc tightly in plastic wrap.
• Refrigerate the dough discs for at least 1 hour, or up to 48 hours. Chilling the dough relaxes the gluten and firms up the butter, which makes the crust easier to roll and flakier after baking. Do not skip this step.

2. Prepare the Peaches

• If using fresh peaches, blanch them for easy peeling. Bring a large pot of water to a boil. Score a small X on the bottom of each peach with a sharp knife.
• Drop the peaches into the boiling water for 30 to 60 seconds, then immediately transfer them to a bowl of ice water. The skin will slip off easily once cool enough to handle.
• Slice each peeled peach in half and remove the pit. Cut each half into slices about 1/4 inch (6mm) thick. Consistent thickness helps the filling cook evenly.
• Place the sliced peaches in a large mixing bowl. Add the granulated sugar, cornstarch, lemon juice, lemon zest, ground cinnamon, ground nutmeg, and vanilla extract. Stir gently to combine, being careful not to break up the peach slices.
• Let the filling sit for 15 to 20 minutes. The sugar will draw out the peach juices, which will then combine with the cornstarch to form the thickener. After resting, stir once more before filling the pie.

3. Preheat the Oven and Prepare Your Workspace

• Preheat your oven to 425°F (220°C). Place an oven rack in the lower third of the oven. The lower position ensures the bottom crust bakes through completely.
• Set a rimmed baking sheet on the rack below where the pie will sit, or plan to set the pie dish directly on a lined baking sheet to catch any overflow.
• Lightly flour your work surface and rolling pin. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes. This makes it pliable without becoming too warm.

4. Roll Out the Bottom Crust

• Place the chilled dough disc on the floured surface. Starting from the center, roll outward in all directions, rotating the dough a quarter turn after every few passes to keep it round and prevent sticking.
• Roll the dough to a circle about 12 inches (30cm) in diameter and roughly 1/8 inch (3mm) thick. It should be large enough to line the 9-inch pie dish with an inch or two of overhang around the edges.
• Gently fold the dough in half, then in half again (into a quarter), to make it easier to transfer without tearing. Lift it and unfold it over the pie dish, centering it carefully.
• Press the dough gently into the bottom and sides of the dish. Do not stretch it. Stretching causes the crust to shrink back during baking. Let the excess dough hang over the edges for now.
• Refrigerate the lined pie dish while you roll out the top crust.

5. Roll Out the Top Crust

• Remove the second dough disc from the refrigerator and let it rest for 5 minutes.
• Roll it out on the floured surface using the same technique as the bottom crust, to a 12-inch (30cm) circle of the same thickness.
• Fold this circle into quarters as well and set it aside on a piece of parchment paper. Keep it cool while you fill the pie.

6. Fill the Pie

• Remove the lined pie dish from the refrigerator. Scrape the peach filling into the prepared crust, including any juices that have accumulated in the bowl. Those juices are loaded with flavor and thickener.
• Spread the filling into an even layer. The filling will mound slightly in the center, which is normal.
• Scatter the 2 tablespoons of cold butter pieces over the top of the filling. The butter melts during baking and adds richness and gloss to the filling.

7. Add the Top Crust and Crimp the Edges

• Unfold the top crust circle over the filled pie. Center it carefully.
• Trim any excess dough from both crusts, leaving about 3/4 inch (2cm) of overhang all around.
• Fold the overhang of both crusts under itself, pressing gently to seal. The folded edge should sit on the rim of the pie dish.
• Crimp the edges using your preferred method. For a classic fluted edge, press the dough between your thumb and forefinger at regular intervals all around the rim. For a simple pressed edge, press down with the back of a fork.
• Cut four or five vents into the top crust using a sharp knife. These vents allow steam to escape during baking, which helps the filling thicken properly. Without vents, the steam builds up and can cause the crust to crack unpredictably.

8. Apply the Egg Wash and Sugar

• Whisk together the egg and milk in a small bowl until smooth.
• Using a pastry brush, lightly coat the entire surface of the top crust and the crimped edges with the egg wash. Avoid letting excess egg wash pool in the crimps, as it can burn.
• Sprinkle the turbinado or coarse sugar evenly over the top. This creates a sparkly, slightly crunchy top crust after baking.

9. Bake the Pie

• Place the pie dish on a rimmed baking sheet (to catch drips) and slide it onto the lower oven rack.
• Bake at 425°F (220°C) for 20 minutes. The high initial heat sets the bottom crust quickly so it doesn’t go soggy.
• After 20 minutes, reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 35 to 45 minutes.
• The pie is done when the crust is deep golden brown all over and the filling is visibly bubbling through the vents. Bubbling is the key visual cue that the filling has reached the right temperature to activate the cornstarch and thicken properly.
• If the edges of the crust begin to brown too quickly before the filling bubbles, tent them loosely with strips of foil or a pie crust shield.

10. Cool the Pie Before Slicing

• Transfer the baked pie to a wire cooling rack. This step is not optional.
• Allow the pie to cool for a minimum of 3 hours before slicing. The filling continues to set as it cools. Slicing too early will result in a runny filling even if it appeared to be bubbling properly in the oven.
• For the cleanest slices, allow the pie to cool completely to room temperature. Serve as-is, or warm individual slices briefly before adding toppings.

Read Also: Peach Cobbler Recipe

Tips for Success

Making a flawless peach pie comes down to a handful of technique points that make a big difference in the final result. The two most common mistakes are using under-ripe peaches and cutting the pie before it has cooled. Both are easy to avoid once you know to watch for them.

• Use ripe but firm peaches. They should smell sweet and give slightly when pressed, but not be mushy. Overripe peaches release too much liquid and make a watery filling.
• Keep all crust ingredients cold. Cold butter and ice water prevent the gluten from developing too much, which keeps the crust tender and flaky rather than tough.
• Don’t skip the resting time for the filling. Letting the peaches macerate in sugar for 15 to 20 minutes pulls out their juices so the cornstarch can do its job.
• Prick the bottom crust before filling if you prefer. A few fork pricks can help prevent air pockets, though with a double-crust pie it’s less critical than with single-crust versions.
• Bake at two temperatures. Starting hot sets the crust, and then dropping the temperature allows the filling to cook through without burning the pastry.
• Wait to slice. Three hours minimum is not a suggestion. The pie slices much more cleanly and the filling holds its shape only after it has fully cooled.
• Taste your peaches before sweetening. Very sweet, in-season peaches may need only 1/2 cup (100g) of sugar. Out-of-season or slightly tart peaches may need the full 3/4 cup (150g) or a touch more.

You might also enjoy: Easy Pie Crust Recipe

Serving Suggestions

Peach pie is deeply satisfying served simply at room temperature, but a few well-chosen accompaniments take it from great to unforgettable.

A scoop of good vanilla ice cream is the most classic pairing and for good reason. The cold, creamy ice cream melts slightly against the warm pie and creates a sauce-like effect in the bowl. Freshly whipped cream is equally lovely, especially if you add a tiny pinch of cinnamon or cardamom to it. For something a little more indulgent, a drizzle of warm Caramel Sauce over the top adds a rich, buttery note that complements the peach beautifully.

• Vanilla ice cream
• Freshly whipped cream with a hint of cinnamon
• Warm caramel sauce drizzle
• A dusting of powdered sugar for a simple, elegant presentation
• Sliced fresh peaches on the side for a bright garnish
• A scoop of Peach Smoothie made from leftover fruit alongside brunch

Another fruit favorite that pairs beautifully with a summer dessert spread: Fruit Salad Recipe

Variations to Try

Once you’re comfortable with the classic version, this recipe is a wonderful base for creative variations. Each adjustment is simple but produces a noticeably different result, so it’s easy to keep the recipe feeling fresh across the whole peach season.

• Peach and blueberry pie: Replace 1 cup of peaches with fresh or frozen blueberries. The blueberries add color, a slight tartness, and a beautiful purple-tinted filling.
• Crumble top peach pie: Skip the top crust entirely and use an oat and brown sugar crumble topping instead. Check out the full tutorial in the Peach Crumble Bars Recipe for crumble proportions.
• Brown butter peach pie: Brown the 2 tablespoons of butter before dotting it over the filling. Brown butter adds a nutty, caramel-like depth to the filling.
• Ginger-spiced peach pie: Add 1/2 teaspoon of ground ginger and reduce the cinnamon to 1/2 teaspoon. The ginger amplifies the floral notes in ripe peaches.
• Boozy peach pie: Stir a tablespoon of bourbon or peach schnapps into the filling. The alcohol cooks off but leaves behind a warm, complex flavor.
• Lattice top peach pie: Cut the top crust into 3/4-inch strips and weave them into a lattice for a classic, beautiful presentation. A lattice allows more steam to escape and gives the filling a slightly jammier texture.

Read Also: Bisquick Peach Cobbler Recipe

Storage and Reheating

Peach pie stores well, which makes it a practical make-ahead dessert for gatherings. The key to maintaining crust quality during storage is controlling moisture, which is why room temperature storage is preferred over the refrigerator for short-term keeping.

• Room temperature: Cover the cooled pie loosely with foil or a pie dome and store at room temperature for up to 2 days. The crust stays crisper this way than in the refrigerator.
• Refrigerator: If keeping the pie longer than 2 days, cover it and refrigerate for up to 4 days. The bottom crust may soften slightly.
• Freezer (baked): Wrap the completely cooled pie tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm at 350°F (175°C) for 20 to 25 minutes before serving.
• Freezer (unbaked): Assemble the pie completely, skip the egg wash, and freeze it unwrapped until solid. Then wrap tightly and freeze for up to 3 months. Bake from frozen at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) for an additional 55 to 65 minutes.
• Reheating individual slices: Warm slices in a 350°F (175°C) oven for 10 to 12 minutes or in an air fryer at 325°F (165°C) for 5 to 6 minutes for a crispier crust.

Another crowd-pleasing peach recipe worth adding to your freezer rotation: Peach Crisp with Frozen Peaches

Nutritional Facts

The following values are approximate and based on one slice, assuming the pie is cut into 8 equal portions. Nutrition will vary depending on peach sweetness, specific brands used, and exact measurements.

Note: These values are estimates for planning purposes only and are not intended as medical or dietary advice.

For another classic pie to compare nutritional profiles: Classic Pumpkin Pie Recipe

Health Benefits of Key Ingredients

Peach pie is certainly a dessert, but its main ingredient brings genuine nutritional value to the table. Fresh peaches are one of the most nutrient-dense fruits of summer, and incorporating them into your baking means you’re getting more than just sweetness.

Fresh peaches are an excellent source of vitamin C, which supports immune function and skin health. They also contain vitamin A in the form of beta-carotene, as well as potassium, which is important for heart and muscle function. Peaches are relatively low in calories compared to other fruits of similar sweetness, and their natural fiber content supports healthy digestion.

• Peaches: Rich in vitamins A and C, potassium, and dietary fiber
• Lemon juice: Adds vitamin C and acts as a natural preservative that slows browning of the cut fruit
• Cinnamon: Contains antioxidants and has been studied for its role in supporting blood sugar regulation
• Nutmeg: A traditional digestive spice with anti-inflammatory properties used in small amounts
• Butter in the crust: Provides fat-soluble vitamins A, D, E, and K, though moderation is key

Read Also: Peach Crisp with Canned Peaches

Frequently Asked Questions

1. Can I use frozen or canned peaches in this peach pie recipe?

Yes, you can use frozen peaches if fresh ones aren’t available. Thaw them completely and drain off as much excess liquid as possible before measuring and mixing the filling. You may want to add an extra teaspoon of cornstarch to account for the additional moisture.

Canned peaches work too, but should be thoroughly drained and patted dry. Since they’re already sweetened, reduce the sugar in the filling by at least half and taste before adding more. The result will be a slightly less intense peach flavor, but still a very enjoyable pie.

2. How do I prevent a soggy bottom crust?

The most effective method is baking the pie on the lower rack of the oven, which exposes the bottom of the pie dish to more direct heat. Starting at a high temperature (425°F / 220°C) for the first 20 minutes of baking also helps set the bottom crust quickly before the filling releases its juices.

You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier between the crust and the filling. Letting the filling macerate and drain slightly before adding it also reduces excess liquid.

3. Why is my peach pie filling watery?

A watery filling is almost always caused by one of two things: not using enough thickener or not baking the pie long enough. The filling must be visibly bubbling through the vents before you remove the pie from the oven. Bubbling indicates the internal temperature is high enough to activate the cornstarch and thicken the juices.

If you see the crust browning before the filling bubbles, tent the pie with foil and continue baking. Also, remember that the filling continues to set as the pie cools. A pie that looks a little loose right out of the oven will firm up considerably after two to three hours of cooling.

4. How do I know when peaches are ripe enough for pie?

A ripe peach smells sweet and floral near the stem end. It should give slightly under gentle pressure, similar to how a ripe avocado feels, but shouldn’t feel soft or mushy. The skin should be vibrant in color, transitioning from creamy yellow to a deep blush or orange depending on the variety.

Avoid any peaches that feel rock-hard, as they haven’t developed their sugars yet and will taste bland even after baking. If you can only find firm peaches, place them in a paper bag at room temperature for one to two days to ripen before using.

5. Can I make the pie crust ahead of time?

Absolutely. The pie dough discs can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Wrap each disc tightly in plastic wrap and then in a zip-top freezer bag if freezing.

Thaw frozen dough overnight in the refrigerator before using. You can also fully assemble the unbaked pie and freeze it for up to 3 months, baking directly from frozen with a slightly extended bake time as described in the Storage and Reheating section.

For a comparison of how other pie doughs are made, the Flaky Pie Crust Recipe is worth a read.

Homemade Peach Pie

Steven

This homemade peach pie features a golden, flaky double crust and a perfectly thickened filling of sweet, fragrant peaches with warm cinnamon and nutmeg. A splash of lemon juice brightens the fruit, making this summer dessert an unforgettable classic.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 420 kcal

Equipment

• 9-inch pie dish - Ceramic or glass for even baking
• Food processor - Or pastry blender for making crust
• Large mixing bowl
• Rolling Pin
• Measuring cups and spoons
• Pastry brush
• Sharp knife - Or mandoline slicer for peaches
• Bench scraper
• Pie weights - Or dried beans (optional)
• Baking sheet - To catch drips during baking
• Parchment paper
• Cooling rack

Ingredients

  

For the Pie Crust

• 2 1/2 cups all-purpose flour - 315g, plus extra for dusting
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter - 225g, cold and cut into small cubes
• 6-8 tablespoons ice water - 90-120ml

For the Peach Filling

• 6 cups fresh peaches - 900g, peeled and sliced 1/4-inch thick (about 6-7 medium peaches)
• 3/4 cup granulated sugar - 150g, adjust based on peach sweetness
• 3 tablespoons cornstarch - 24g
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter - 28g, cut into small pieces (for dotting on filling)

For the Egg Wash

• 1 large egg
• 1 tablespoon whole milk - Or cream
• 2 tablespoons coarse sugar - Turbinado sugar for sprinkling on top

Instructions

 

• Pulse flour, salt, and sugar in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter chunks. Add ice water one tablespoon at a time, pulsing until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
• Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice bath to peel easily. Slice the peaches into 1/4-inch thick pieces and place in a large bowl. Add sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and vanilla. Stir gently and let rest for 15-20 minutes.
• Preheat the oven to 425°F (220°C) with a rack in the lower third. Roll out the first dough disc on a floured surface to a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Refrigerate while rolling the top crust.
• Roll out the second dough disc to a 12-inch circle and set aside. Remove the lined pie dish from the fridge and fill with the peach mixture, including any accumulated juices. Dot the filling with small pieces of butter, then cover with the top crust.
• Trim excess dough leaving a 3/4-inch overhang, fold it under, and crimp the edges. Cut several vents in the top crust. Brush the crust with egg wash (egg mixed with milk) and sprinkle with turbinado sugar.
• Place the pie on a rimmed baking sheet and bake at 425°F (220°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for 35-45 more minutes until the crust is golden brown and the filling is bubbling through the vents. Tent edges with foil if they brown too quickly.
• Transfer the pie to a wire cooling rack and cool for at least 3 hours before slicing. This allows the filling to set properly for clean slices.

Notes

• Use ripe but firm peaches that give slightly when pressed and smell fragrant at the stem end.
• Keep all crust ingredients cold to ensure a flaky, tender pastry.
• Let the filling macerate with sugar for 15-20 minutes to draw out juices and help the cornstarch thicken properly.
• Do not slice the pie before it has cooled for at least 3 hours, or the filling will be runny.
• Frozen peaches can be used in place of fresh; thaw and drain well, adding an extra teaspoon of cornstarch if needed.
• For a lattice top, cut the top crust into 3/4-inch strips and weave them before baking.
• Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
• Assembled unbaked pies can be frozen for up to 3 months; bake from frozen with extended time.
• Adjust sugar based on the sweetness of your peaches: use 1/2 cup for very sweet peaches, 3/4 cup for tart ones.

Keyword fruit pie, homemade pie, peach pie, peach recipe, summer dessert

Final Thoughts

A good peach pie is one of those recipes that never goes out of style.

It’s the dessert you bring to a backyard cookout and come home with an empty dish. It’s the one that fills the kitchen with the smell of warm spice and ripe summer fruit. And once you learn a few key techniques like keeping the crust cold, waiting for the filling to bubble, and cooling the pie completely before slicing, it becomes a reliable go-to recipe rather than a once-a-year project.

Pull out this recipe the next time you spot a box of perfect summer peaches and give it a try.

Share it with someone who loves pie, leave a comment below about how it turned out, and don’t hesitate to try one of the variations to make it your own.

Recommended:

• Peach Crumble Bars Recipe
• Peach Cobbler with Canned Peaches
• Blueberry Peach Crisp Recipe
• Cherry Pie Recipe
• Classic Apple Pie Recipe
• Dutch Apple Pie Recipe
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