This Peach Pie recipe is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.
I love warming a slice up in the microwave and enjoying it with a scoop of vanilla bean ice cream on top.
How To Make Peach Pie
Start by peeling and slicing enough yellow peaches to get 6 cups of sliced peaches. Add granulated sugar and stir until the slices are coated. Cover and set aside for 30-60 minutes.
Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.
Can I use frozen peaches in this recipe?
Yes, frozen peaches can be a great option when fresh peaches aren’t available. Or for when you don’t feel like peeling and slicing peaches. You’ll need to thaw them before making the peach pie.
Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a saucepan until combined.
Add the reserved peach juice and whisk until smooth.
Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce thickens.
Pour the sauce over the sliced peaches and stir until coated. Once you have the peaches coated you can either freeze the filling at this point or go directly to putting it in the crust.
How To Freeze Peach Pie Filling
Transfer the coated peaches to a gallon-sized freezer bag.
Seal the bag removing as much of the air as possible. Lay the bag of peaches in a 9-inch pie dish.
Place both the dish and the peaches in the freezer until frozen and then remove the pie dish from the freezer leaving the bag behind until ready to use.
Put one 9-inch pie crust into a 9-inch pie dish. You can find my easy Homemade Pie Crust recipe here.
Fill it with either the frozen peach pie filling (as shown in the photo above) or with the sliced peaches covered with the sauce (if you skipped the freezer step).
Top with another 9-inch pie crust. You can add strips of pie crust to make a lattice or add the whole crust with slits cut into it for venting.
Bake at 450˚F for 10 minutes and then at reduce heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil, halfway through baking, if they are getting too brown.
Allow the pie to cool completely. Cover loosely with plastic wrap or foil and store in the fridge.
Serve slices of peach pie with vanilla ice cream and a drizzle of caramel syrup on top.
Love peach desserts? Try these next:
Peach Cobbler with bisquick is a classic summer dessert that is quick to assemble. Serve while warm topped with vanilla ice cream.
Homemade Raspberry Swirled Peach Ice Cream can be made with only 5 ingredients and without an ice cream maker! It’s the perfect summer treat.
This Peach Napoleon recipe is made with maple whipped cream and peaches. It is topped with salted caramel and candied pecans for a delicious flavor.
This Peach Cheesecake Dessert recipe tastes like summer with a creamy cheesecake layer topped with peach pie filling, whipped cream, and caramel syrup.
- 6 cups peeled sliced peaches
- ½ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoon lemon juice
- 2 9-inch pie crusts (you can find my homemade pie crust recipe here)
- 1 egg white beaten
- ½ tablespoon turbinado sugar or sanding sugar
- Put the peeled, sliced peaches in a bowl. Add granulated sugar and salt. Stir until the slices are coated. Cover and set aside for 30-60 minutes.
- Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.
- Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a saucepan until combined.
- Add the reserved peach juice and lemon juice and whisk until smooth.
- Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce is thickened. Remove from heat.
- Pour the sauce over the peach slices. Stir to coat.
- To freeze the filling (if baking immediately skip to the next step) transfer coated peaches to a gallon-sized freezer bag. Place the bag in a pie dish (so that the peaches will be frozen in the shape of the dish) and put it in the freezer. Remove the dish once the peaches are frozen.
- Put one 9-inch pie crust into a 9-inch pie dish. Fill it with the peach pie filling (or the frozen peach pie filling).
- Top with 9-inch pie crust in either a lattice design or add the whole crust with slits cut into it for venting.
- Brush with beaten egg white and sprinkle with sugar.
- Bake at 450˚F for 10 minutes and then at reduce heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil, halfway through baking, if they are getting too brown.
I had fresh peaches and intended to make a cobbler until I came across this recipe. It will be kept in my recipe box now because it turned out SO well! The first time I made it I didn’t have enough corn starch, so the filling wasn’t as thick, but it was still delicious. I added more cinnamon for my taste and my second batch I added bourbon to the filling.
I used her or crust recipe as well and it was easy and beautiful. I may nix the shortening and do more butter instead next time.
Overall this is an excellent recipe that I’ll continue making!
About how much peach juice do you think you get?
Kathy Hix says
Did I miss something in the directions?? The ingredients call for 1/8 tsp of salt and 2 tsp lemon juice but I don’t see them included in the directions.
The salt gets added with the sugar and the lemon juice with the reserved peach juice. Thanks for the heads up!