Peach Pie is the perfect summer dessert with its flaky golden crust and juicy peach filling bursting with fresh flavor. Sweet, tender peaches combined with warm cinnamon and a buttery pastry create a comforting homemade treat that is ideal for family gatherings, picnics, or a simple weekend dessert. Served warm with a scoop of vanilla ice cream or enjoyed chilled the next day, this pie captures the taste of summer in every bite.

Why You’ll Love This Recipe

Made with fresh, juicy peaches for the ultimate summer flavor
Simple ingredients that come together easily
Perfect balance of sweetness and warm spices
Flaky homemade-style crust with a rich buttery texture
Great dessert for holidays, cookouts, and family dinners
Delicious served warm or cold
Can be prepared ahead of time for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water

For the peach filling:

6 cups fresh peaches, peeled and sliced
¾ cup granulated sugar
¼ cup brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the topping:

1 egg, beaten
1 tablespoon milk
1 tablespoon coarse sugar

Directions

In a large mixing bowl, combine the flour, salt, and sugar for the crust. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until crumbly.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 425°F (220°C).
In another large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated.
Roll out one dough disc on a lightly floured surface and place it into a 9-inch pie dish. Trim the edges if necessary.
Pour the peach filling into the prepared crust and spread evenly.
Roll out the second dough disc and place it over the filling. You can create a full top crust or a lattice design. Seal and crimp the edges.
Mix the beaten egg with milk and brush over the top crust. Sprinkle with coarse sugar for extra texture and shine.
Cut small slits in the top crust if using a full crust to allow steam to escape.
Bake for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to help the filling set properly.

Servings and timing

Servings: 8 slices
Prep Time: 30 minutes
Chill Time: 1 hour
Cook Time: 55 to 60 minutes
Total Time: About 2 hours 30 minutes

Variations

Add blueberries or raspberries to the peach filling for a mixed fruit pie.
Use a crumb topping instead of a traditional top crust for a crisp-style finish.
Add a pinch of ginger for a slightly spicy flavor.
Replace cinnamon with cardamom for a unique warm spice twist.
Use canned peaches if fresh peaches are unavailable, but drain them well before using.
Make mini hand pies using the same filling and dough.

Storage/Reheating

Store leftover peach pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. To keep the crust crisp, loosely cover the pie with foil instead of plastic wrap.

To reheat, place slices in a 300°F (150°C) oven for about 10 minutes until warmed through. You can also microwave individual slices for 20 to 30 seconds, although the crust may soften slightly.

Peach pie can also be frozen. Wrap the completely cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen peaches?

Yes, frozen peaches work well. Thaw and drain them thoroughly before using to avoid excess liquid in the filling.

How do I peel peaches easily?

Blanch the peaches in boiling water for about 30 seconds, then transfer them to ice water. The skins should slide off easily.

Why is my peach pie filling runny?

A runny filling usually happens when there is too much liquid or not enough thickener. Make sure to use the correct amount of cornstarch and allow the pie to cool fully before slicing.

Can I make the pie dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.

What are the best peaches for pie?

Freestone peaches are ideal because they are easy to slice and have a sweet, juicy flavor.

Can I use store-bought pie crust?

Absolutely. Store-bought crust is a convenient option and still produces delicious results.

How do I prevent the crust edges from burning?

Cover the edges loosely with foil or a pie shield if they brown too quickly during baking.

Should peach pie be refrigerated?

It can stay at room temperature for up to 2 days, but refrigeration is recommended for longer storage.

Can I reduce the sugar in the recipe?

Yes, you can slightly reduce the sugar if your peaches are especially sweet.

What should I serve with peach pie?

Vanilla ice cream, whipped cream, or even a drizzle of caramel sauce pairs beautifully with peach pie.

Conclusion

Peach Pie is a timeless dessert that celebrates the sweetness of ripe summer peaches with a buttery, flaky crust and warm comforting flavors. Whether served at a family gathering, summer barbecue, or quiet evening at home, this homemade pie is always a crowd-pleaser. With its simple ingredients and classic taste, this recipe is one you’ll want to make again and again throughout peach season.