This fresh Peach Pie recipe is easy to make with simple ingredients just like grandma used to make. Use a double crust or crumb topping!
This easy recipe is popular in the summer because peaches are in season, but it is also a Thanksgiving favorite! I love warming a slice up in the microwave and enjoying it with a scoop of no-churn vanilla ice cream on top.
In this Post
- Peaches: Peel and then slice six cups of ripe peaches.
- Sugar: Use granulated sugar and brown sugar to sweeten the pie.
- Salt: A little salt enhances the flavor of the pie
- Cornstarch: Use cornstarch to thicken the filling.
- Seasoning: Add some ground cinnamon and ground nutmeg for a warm flavor.
- Lemon juice: A little lemon juice adds a bright flavor and prevents the peaches from browning.
- Pie Crust: Use two homemade or store-bought pie pastries. Or use one pastry for a bottom crust and use a crumb topping on top.
- Egg White: Beat an egg white to brush on the crust.
- Coarse Sugar: Sprinkle coarse sugar such as turbinado or sanding sugar on the crust for texture.
How To Make Fresh 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.
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.
Put one pie pastry into a 9-inch pie dish. You can find my easy homemade pie crust recipe here. Fill it with the peach pie filling. Top with another pie pastry. You can add strips of pie crust to make a lattice or add the whole crust with slits cut into it for venting. See below for instructions on how to make a crumb topping instead of using a double crust.
Bake at 450˚F for 10 minutes and then reduce heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil or a pie shield halfway through baking if they are getting too brown.
Peach Pie With Crumb Topping
You can skip the top crust and make this fresh peach pie with crumb topping instead!
- In a medium-sized bowl, combine 1 cup of all-purpose flour, 2/3 cup of brown sugar, and 1/2 teaspoon of ground cinnamon.
- Cut in 1/2 cup of cold butter until crumbly.
- Spread the crumb topping over the peach pie filling.
- Bake as directed in the recipe.
How To Make Peach Pie With Canned Peaches
To make this peach pie recipe with canned peaches, drain the juice from the cans of peaches and then use them in place of the fresh peaches. A 15.25-ounce can of peaches has about 1 1/2 cups of peaches in it, so you’ll need about four cans, depending on the brand.
Storage and Reheating
- Refrigerator: Allow the pie to cool completely. Cover loosely with plastic wrap or foil and store in the fridge for 2-3 days.
- Freezer: Wrap the cooled pie tightly with plastic wrap and then foil. Store it in the freezer for up to four months. Thaw at room temperature.
- Reheating: Reheat the pie in the oven for 10-15 minutes or in the microwave.
Serve slices of peach pie with vanilla ice cream and a drizzle of caramel syrup on top.
Frequently Asked Questions
No, you peel the peaches before making the pie.
To make a homemade peach pie with frozen peaches, thaw them before making the pie. You’ll need the same amount that the recipe calls for.
Yes, drain the peaches and use the same amount that the recipe calls for.
- Bisquick Peach Cobbler comes together in minutes and is so delicious!
- Homemade Peach Ice Cream is made with only 5 ingredients.
- This Peach Napoleon Pastry has flaky layers of puff pastry!
- Peach Cheesecake Dessert is topped with whipped cream.
- 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.
- Put one pie pastry into a 9-inch pie dish. Fill it with the peach pie filling.
- Top with a second pie crust in either a lattice design or add the whole crust with slits cut into it for venting. Or see the notes for a crumb topping instead.
- Brush with beaten egg white and sprinkle with sugar.
- Bake at 450˚F for 10 minutes and then reduce the heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil or a pie shield halfway through baking if they are getting too brown.