This Peach Pie is the best summer dessert! It’s made with a buttery homemade pie crust filled with a sweet and saucy peach filling. Don’t forget the ice cream!
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Is there anything better than a big slice of fruit pie in the summer? As far as I’m concerned, no. There is not. 😉
Well, there’s something about peaches that just screams summer. And as much as I love my other fruit pies, I figured it was about time I made a Peach Pie recipe!
Now, this recipe is based on my Blueberry Pie Recipe which could not be more simple. It’s made up of a simple Homemade Pie Crust and a four-ingredient peach filling. Simply whip up the pie pastry, add in the filling, choose between a lattice or a full top crust, then bake!
And that’s it!
Ingredients Needed:
- Pie Crust: I make a double batch of my homemade pie crust for the top and bottom crust. You could also make a single crust and top with streusel like in this Fresh Strawberry Pie Recipe.
- Flour: sprinkling flour over the bottom of the pie crust before adding the filling helps absorb moisture so you don’t end up with a soggy crust.
- Peaches: you can fresh or frozen peaches. Be sure they’re peeled and sliced! Keep in mind that frozen peaches will take longer to bake.
- Cornstarch: helps thicken the peach filling. Use a little more if you are using frozen peaches.
- Granulated Sugar: this peach pie is sweet but not excessively sweet. Since we love to top it with ice cream, that’s the way we prefer it! Try swapping for brown sugar for more of a caramel flavor.
- Ground Cinnamon: adds a touch of sweet spiciness.
- Egg and Water: an egg wash brushed over the top crust is what gives it that delicious golden-brown color.
How to Make Peach Pie
- Prep the pie crust: Make your pie dough as instructed, then roll half of it out so it’s slightly larger than the pie plate. Place it into the pie plate and press it into the corners. Trim off any edges and sprinkle the bottom with flour.
- Make the filling: In a bowl, mix together peaches, sugar, and cornstarch.
- Assemble the pie: Spread the filling into the bottom of the prepped pie crust. Roll the second half of pie dough out, then lay it over the top. Trim and crimp the edges, then poke holes in the top and brush with a mixture of egg and water.
- Bake: Bake the pie until the crust is a light golden-brown, then cover with foil, reduce the heat, and bake until the filling is thickened.
Pie FAQs
The main difference between pie and cobbler is not so much in the ingredients, but rather the structure. Peach Pie is made with a bottom crust filled with a fruit filling, then sometimes topped with another crust. Cobbler has no bottom crust and instead is made up of a peach filling topped off with a thicker, biscuit-like topping.
The cornstarch in the filling helps absorb moisture and thicken the filling, so don’t skip it! Additionally, the filling will thicken up as the pie cools so it’s important to let it chill for a couple of hours before slicing into it.
I don’t recommend using canned peaches for this recipe. They’re softer and more watery than fresh or frozen so the texture of the filling won’t be the same.
Leftover Peach Pie will last covered in the fridge for 4-5 days or fully wrapped in the freezer for up to 3 months. To freeze, cool completely, wrap tightly, then store. To serve, thaw at room temperature, then bake at 350ºF for 30-40 minutes to warm.
You can freeze peach pie before or after baking!
To freeze before baking, simply prepare up to the point of baking, then wrap tightly and freeze. You can bake right from frozen until golden brown and bubbly! Keep in mind it will take longer to cook.
To freeze after baking, simply cool and wrap or place in an air tight container. Then freeze up to 3 months. To serve, thaw and heat in the oven at 350 degrees.
Tips and Notes for Peach Pie
- If you’re using fresh peaches, look for peaches that are golden with reddish hints. You can also give them a sniff and a squeeze. Perfectly ripe peaches will have a sweet scent and a slight give.
- For the top crust, you can do a lattice crust or a full top crust. If you’re doing a full top crust, be sure to poke holes in the top so the steam has somewhere to escape!
- Use the egg wash. It’s not required but it does give the top crust of the pie that yummy golden-brown color.
- Bake at two temperatures. Baking first at a high temperature firms up the crust so it doesn’t get soggy during the longer cooking time.
- Cover with foil. During the second part of the baking time, be sure to cover the pie with foil so the crust doesn’t burn.
- Let it rest. Allow the pie to rest at room temperature or in the fridge for 2-3 hours or overnight before slicing for a cleaner cut.
Serving Suggestions
You can serve your Peach Pie on its own but it’s also delicious topped off with whipped cream, vanilla ice cream, or even a scoop of Coconut Cream Pie Ice Cream!
More Fruity Pie Recipes You’ll Love
Peach Pie
written by Ashley Fehr
Ingredients
- 2 pie crusts (a double batch of my homemade pie crust recipe)
- 1 tablespoon flour
- 7 cups fresh or frozen peeled, sliced peaches (800 grams)
- 4-5 tablespoons corn starch 5 tablespoons for frozen peaches
- ¾ cup granulated sugar 150 grams
- ½ teaspoon ground cinnamon
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 425 degrees F
- Take half of the pie dough — enough for one crust — and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
- Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
- Sprinkle the flour evenly over the bottom of the pie crust.
- In a large bowl, stir together peaches, sugar and corn starch and spread into bottom crust.
- Roll out second half of pie dough (one crust) and place over top of the peaches, trim and crimp the edges as desired, or you can make a lattice crust as shown here if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
- Whisk together egg and water and brush over the top crust (this is optional — it just helps the crust to brown nicely).
- Bake at 425 degrees F for 20-30 minutes until light golden brown. Cover with foil (you can also do just the edges), reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-40 minutes (frozen peaches will take longer).
- Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices. Let chill overnight in the refrigerator for perfectly clean slices.
Notes
- If you’re using fresh peaches, look for peaches that are golden with reddish hints. You can also give them a sniff and a squeeze. Perfectly ripe peaches will have a sweet scent and a slight give.
- For the top crust, you can do a lattice crust or a full top crust. If you’re doing a full top crust, be sure to poke holes in the top so the steam has somewhere to escape!
- Use the egg wash. It’s not required but it does give the top crust of the pie that yummy golden-brown color.
- Bake at two temperatures. Baking first at a high temperature firms up the crust so it doesn’t get soggy during the longer cooking time.
- Cover with foil. During the second part of the baking time, be sure to cover the pie with foil so the crust doesn’t burn.
- Let it rest. Allow the pie to rest at room temperature or in the fridge for 2-3 hours or overnight before slicing for a cleaner cut.
To freeze after baking, simply cool and wrap or place in an air tight container. Then freeze up to 3 months. To serve, thaw and heat in the oven at 350 degrees.
Nutrition Information
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Beth says
Very good and easy to make, especially so because I was lazy and used Pillsbury pie crust. I had peaches from Georgia and it made a GREAT pie. I followed the directions exactly and used 5 T cornstarch even though I was using fresh peaches. I like a fruit pie to hold it’s shape when cut and it did. It was just beautiful!
The Recipe Rebel says
Hi Beth! So glad you enjoyed the recipe! Thank you for this review!
Margot says
Omigosh! Your pie is beautiful! Can’t wait to try this!