Learn how to make a fresh peach pie using just 6 ingredients plus ripe, juicy peaches. This easy peach pie recipe is so simple to make and has a made-from-scratch filling that is perfect for this time of year!
For the beginner baker, pie recipes may seem overwhelming, but making the perfect peach pie doesn’t have to be! We are going to be using simple ingredients, and once you taste homemade, you’ll turn your back on store-bought pies forever! Don’t forget to use your leftover peaches to make peach burrata salad, peach margaritas, or peach pretzel salad.
A good fruit pie never lasts long around here. That is the best way to use up fresh fruit that is about to go to waste. We love making dutch caramel apple pie, apricot pie. We also love the sweet and tart contrast in our easy strawberry rhubarb pie. You may also enjoy blueberry pie bars (the fruit can be swapped out) that have a crumble topping. If mini pies are what you’re after (so easy to serve!), try mini blueberry pies or mini strawberry rhubarb pies.
What do I Need for this Recipe?
- pie crust – you’ll need a double pie crust recipe – use our easy oil pie crust or the ultimate butter pie crust recipe (you can always sub in grocery store pie crust, but homemade will take you just a few extra minutes and the flavor is unmatched).
- ripe peaches – when peach season is in full swing, we recommend taking full advantage. That’s what gives this pie that sweet peach flavor.
- fresh lemon juice – keeps the peaches from turning colors.
- white sugar – makes the fresh peach sweet and caramelized.
- all-purpose flour – thickens the filling and soaks up the excess liquid.
- ground cinnamon – adds a little spice and flavor.
- butter – cut the butter into small pieces.
Serve this homemade peach pie recipe with fresh whipped cream or a scoop of vanilla ice cream.
9-inch pie plate
Variations and Substitutions:
- Homemade pie crust – to make from scratch use our butter pie crust recipe – it’s our favorite for fruit pies.
- Lattice crust – instead of placing the top crust on and pinching the sides, use a pizza wheel to make a lattice pattern to lay over top. We use this same technique when making mini blueberry pies.
- Hand pies – follow the instructions for the fresh peach filling and use this peach hand pie or this strawberry rhubarb hand pies recipe to make grab and go versions.
How to Blanch and Peel Peaches
Step 1: Bring a large pot of water to a boil. Reduce the heat to low and keep it simmering. Drop the peaches into the water and toss gently for 30 seconds.
Step 2: Use a slotted spoon to drain peaches from the water and submerge them in a bowl of ice water.
Step 3: After several minutes, use a sharp knife to peel the skin off. The skin will come off almost fully intact.
Step 4: Slice and remove the pits.
PREP: Preheat the oven to 425 degrees.
Step 1: Use a rolling pin to roll out the first pie shell so it fits into a 9-inch pie dish. Let the excess dough hang over the edges.
Step 2: Blanch and peel the peaches. See the instructions above on how to do this. Then cut each peach in half, take the pit out, and slice so they are a ½″ thick. Place the peaches in a large bowl.
Step 3: Squeeze lemon juice over the top of the peaches to keep them from browning. Add the sugar, flour, and cinnamon and toss the peaches so it’s combined.
Step 4: Pour the peach mixture into the pie crust. Add the butter slices over top.
Pro Tip: By adding all of the filling ingredients directly to the pie, you don’t have to dirty up another pot by making it on the stove. Plus, the filling tastes just as good with less work!
Step 5: Roll out the top pie crust so it is an inch larger than the top and lay over the filling. Pinch the edges together and fold the excess crust underneath to make a nice crust. If desired use a fork to make a pattern.
Step 6: Cut slits in the top so the steam can escape while baking.
Step 7: Sprinkle the top of the crust with a tablespoon of sugar.
Step 8: Wrap aluminum foil around the edges of the crust.
Step 9: Bake for 35-45 minutes. Remove the foil during the last 15 minutes of baking time. When the pie is done, it will be golden brown with the filling bubbling through the top. Cool completely before slicing.
SERVE: Serve with a scoop of ice cream or whipped cream.
How to Freeze Peach Pie Filling
Step 1: Blanch and peel the peaches. Make the filling as instructed.
Step 2: Transfer the peaches with the flour mixture to a freezer bag and lay them flat. It can be frozen for up to 3 months.
Step 3: Thaw in the fridge overnight, then add the filling to the bottom crust as usual. Follow the remaining instructions to finish making a delicious peach pie.
- If you slice the pie before it cools, it’s going to run out because it isn’t fully set.
- When choosing peaches, you want them to be without soft spots. Really firm peaches are not completely ripe yet. When you squeeze them, they should have a little bit of give to them when they are ready. You should also be able to smell a distinctly peach, sweet scent if you hold the skin up to your nose.
- Yellow peaches have just the right amount of sweetness without being over-acidic.
- To ripen peaches, place them in a paper bag. This traps the gas and makes them ripen faster. Once they are ripe, they should be kept at room temperature rather than refrigerated.
Did you know that fuzzy peach skin actually protects them from their environment and pests?
Keep the leftover peach pie in an airtight container on the counter or in the fridge for up to 5 days. Once it has cooled completely, you can also cover it in a layer of plastic wrap and freeze it for up to a month.
We recommend peeling the peaches because the skin can be a little bitter and they add an unwanted texture to the pie filling.
Yes, and it’s the perfect way to preserve in-season peaches. After you make the filling, freeze it, and thaw it when you are ready to bake!
How to Make a Fresh Peach Pie
- 1 double 9” pie crust
- 6 cups sliced fresh peaches
- 1 –2 teaspoons fresh lemon juice
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter cut into small pieces
- Preheat the oven to 425°F.
- Roll out the first pie crust and fit into a 9-inch pie plate, leaving the excess to hang over the edges of the pie plate.
- Prepare the peaches by blanching and peeling. Cut each peach in half, remove the pit, and then slice into ½” thick slice. Place peach slices in a large mixing bowl.
- Squeeze lemon juice over the peaches and toss to prevent browning/discoloration.
- Add sugar, flour, and cinnamon to the peach slices and toss to combine evenly.
- Pour the peach pie filling into the prepared pie crust.
- Dot the pieces of butter over the top of the pie filling.
- Roll out the second crust into a round about an inch larger than the top of the pie and lay the crust over the filling.
- Press the top and bottom crusts together where they meet around the edge, folding the excess crust under to form a nice edge around the crust.
- You can pinch the crust edge in a pattern or smash with a fork.
- Cut slits into the top of the crust to allow steam to escape while baking.
- Sprinkle the top of the crust with a tablespoon or two of extra granulated sugar (optional).
- Wrap 2-3-inch wide strips of aluminum foil around the edges of the crust.
- Bake for 35-45 minutes, removing the aluminum foil during the final 15 minutes of baking. The pie is done when golden brown across the top and the pie filling is bubbling up through the slits. Remove from oven and cool completely before slicing and serving.