If you’ve ever doubted your ability to make a peach pie from scratch, this is the moment to change that. You’re not just learning how to bake—you’re gaining a recipe that will stick with you for decades. I’ve made this peach pie more times than I can count, and I still reach for it when peaches line the market bins and the kitchen feels like it needs sunlight.
You’ll learn exactly how to balance soft fruit with a sturdy crust, how to get a clean slice without a puddle on the plate, and how to make your peaches taste fuller than they did off the tree. This isn’t guesswork. This is practiced, refined, and reliable.
Why This Pie Deserves a Place in Your Summer Rotation
Peach pie can be bland or soupy if handled wrong. But done right, it bridges that perfect line between soft fruit and structured bite. I build the filling to hold its shape without sacrificing flavor. Cinnamon and nutmeg lift the fruit without overtaking it. Cornstarch does its work quietly, giving you a clean edge when you cut it.
The crust is classic—flour, cold butter, ice water—but the feel of the dough in your hands tells you everything. If it’s dry, add a teaspoon more water. If it’s too soft, chill it longer. Once you get the balance, you’ll never unlearn it. And that’s the beauty of this pie.
For another summer favorite with a spiced filling, try this Peach Cobbler—especially if you prefer a biscuit-style topping.
How to Build a Peach Pie Filling That Holds Together
Start with ripe but not mushy peaches. The kind that give a little when pressed but don’t leak juice before cutting. I use both white and yellow peaches depending on what’s available. Peel and slice them evenly so they bake at the same rate.
Granulated sugar sweetens and draws out juice. Brown sugar adds depth. I use lemon juice for acidity and balance, then stir in cinnamon, nutmeg, vanilla, and a pinch of salt. Cornstarch thickens the filling without clouding the flavor.
Let the filling sit for 15–20 minutes. This gives the sugar time to dissolve and the juices time to release. You’ll notice the mix looking syrupy—that’s your signal it’s ready.
Pie Crust: Butter vs. Shortening
I’ve made this crust with both all-butter and a butter-shortening blend. Butter gives the best flavor and flakiness, so that’s what I stick with now. Shortening holds shape slightly better, but I’d rather have that rich, buttery finish.
In my notes, I’ve found that cubed cold butter cut into flour by hand keeps me more in control than a food processor. I look for crumbs the size of peas before adding the water. That’s when the magic begins.
This technique also works well in my Cherry Pie, if you’re working with stone fruits and want a tart alternative.
Assembly, Baking, and Slicing Without a Mess
Roll the dough out with light hands. If you fight it, it’ll shrink in the oven. Once you lay the bottom crust in the dish, don’t stretch it—ease it gently. Pour in the filling, dot with small pieces of butter, and lay the lattice or full top crust.
For the egg wash, I mix one egg with a splash of cream. Brushing it over the crust gives that deep golden shine. A sprinkle of coarse sugar adds a little texture and sparkle, which I love when serving at a summer table.
Bake first at high heat to set the crust. Then drop the temperature so the fruit cooks slowly without burning the top. I always bake on a lined sheet pan. It catches any bubbling and saves cleanup.
Cooling Is Not Optional
Let the pie rest for at least two hours. Longer if you can. I’ve cut into pies too early and watched the filling spill out like stew. Give it time to set. Once cooled, it slices beautifully and tastes even better.
This makes a good pairing with my Coconut Cream Pie, which brings a different texture and flavor to a summer dessert spread.
Serving and Storage Tips That Actually Work
Serve the peach pie at room temperature or slightly warm. I like mine with a spoonful of lightly whipped cream, but my sister prefers vanilla ice cream. Both are good calls.
If you need to make it ahead, the baked pie stores well at room temperature for one day, or in the fridge for three. I don’t recommend freezing the whole pie, but the dough and filling can be prepped ahead separately.
Leftover slices reheat well in the oven. Keep the crust crisp by placing them directly on a baking sheet, not in a microwave.
This approach works similarly in my Lemon Pie, where the filling also needs to set fully before slicing.
Related Recipes to Explore
Try these other easy fruit pie recipes:
Save This Peach Pie Recipe for Later
This recipe has earned its spot in my summer baking notebook. I make it every July, every August, sometimes even into September if the peaches are holding on. I hope you print it, pin it, and make it your own.
Leave a comment if you try it. I’d love to know how it turned out for you—or if you added a twist of your own. That’s how recipes live on.
Peach Pie Recipe
Peach pie features sweet summer peaches wrapped in a flaky, buttery crust. The filling is lightly spiced and thickened to hold its shape once cooled. Serve warm or at room temperature with whipped cream or vanilla ice cream for a classic finish.
Ingredients
- FOR THE PIE FILLING
- 6–7 ripe peaches (about 2 ½ pounds), peeled, pitted, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE PIE CRUST
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6–8 tablespoons ice water
- FOR ASSEMBLY
- 1 tablespoon butter (to dot on top of filling before baking)
- 1 egg (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
- Optional: coarse sugar for sprinkling on crust
Instructions
- PREPARE THE PIE DOUGH: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just holds together without being sticky. Divide the dough into two equal portions, shape into disks, wrap each in plastic wrap, and chill for at least 1 hour.
- MAKE THE PEACH FILLING: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Toss gently until the peaches are evenly coated. Let the mixture rest for 15 to 20 minutes so the juices begin to release and the filling starts to thicken.
- ASSEMBLE THE PIE: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle and carefully fit it into a 9-inch pie plate. Pour the peach filling into the crust, spreading it evenly. Dot the filling with small pieces of butter. Roll out the second dough disk and cut into strips to create a lattice top, or lay the dough over the top and cut slits to allow steam to escape. In a small bowl, whisk the egg and milk or cream together, then brush it over the top crust. Sprinkle with coarse sugar if using.
- BAKE: Set the assembled pie on a parchment-lined baking sheet to catch any overflow. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 45 minutes more, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they begin to brown too quickly.
- COOL: Allow the pie to cool on a wire rack for at least 2 to 3 hours to let the filling fully set. Cutting into the pie too soon may result in a runny filling, so patience here is key for clean slices.
Notes
Use ripe but firm peaches to prevent the filling from becoming too watery. If using frozen peaches, thaw and drain them thoroughly before mixing with the other ingredients.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 1017Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 35mgSodium 434mgCarbohydrates 217gFiber 24gSugar 153gProtein 20g
