The Best Homemade Peach Pie Recipe

By Norma Ector · December 8, 2025

Recipe

You haven’t truly experienced summer until you’ve tasted a slice of this homemade peach pie—trust me, it’s a game-changer. Made with ripe, juicy peaches at their peak sweetness, this pie strikes the perfect balance of tangy, sugary, and buttery richness.

What sets it apart? A flaky, golden crust that shatters with every bite, cradling a filling bursting with fresh, fruity flavor. I’ve been making this recipe for years, and it’s always the first dish to disappear at family gatherings.

Whether you’re a seasoned baker or a newbie in the kitchen, this pie is surprisingly simple to master. Get ready to fill your home with the irresistible aroma of warm peaches and pastry—and watch as everyone begs for seconds.

Let’s bake something unforgettable.

Ingredients

For a truly unforgettable peach pie, the ingredients you choose can make all the difference. Fresh, ripe peaches are the star of the show—their natural sweetness and juiciness are irreplaceable. A flaky, buttery crust is equally essential, and using chilled ingredients guarantees it bakes up perfectly. Here’s what you’ll need, along with some pro tips and easy swaps to make this recipe your own:

Fresh peaches (6–8 medium): Look for ripe, fragrant peaches with a slight give when pressed—they’re the key to a flavorful filling. If fresh peaches aren’t in season, frozen peaches (thawed and drained) work in a pinch.
Granulated sugar (3/4 cup): Balances the tartness of the peaches. Adjust to taste if your peaches are extra sweet or tart.
Cornstarch (3 tablespoons): Acts as a thickening agent for the filling. Sub with tapioca starch or flour if needed, but cornstarch gives the cleanest texture.
Lemon juice (1 tablespoon): Brightens the flavor and prevents the peaches from browning. Fresh is best!
Vanilla extract (1 teaspoon): Adds depth to the filling. Don’t skip it—it’s a game-changer.
Ground cinnamon (1/4 teaspoon): Enhances the peach flavor with a warm, cozy note. Add a pinch more if you love cinnamon.
Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.

For the crust:

All-purpose flour (2 1/2 cups): The foundation of a flaky crust. Measure it properly for the best texture.
Unsalted butter (1 cup, cold and cubed): Creates layers of flakiness. Use real butter—margarine just won’t give the same results.
Ice water (6–8 tablespoons): Keeps the dough cold and easy to work with. Add it gradually until the dough comes together.
Granulated sugar (1 tablespoon): Adds a touch of sweetness to the crust.
Salt (1/2 teaspoon): Enhances the flavor of the crust.

Optional finishes:

Egg wash (1 egg + 1 tablespoon water): Brushed on the crust for a golden, shiny finish.
Coarse sugar: Sprinkle on top for a crunchy, bakery-style crust.

How to Make the Best The Best Peach Pie

Prepare the crust. Roll out your pie dough on a lightly floured surface into two circles about 1/8-inch thick. Fit one into a 9-inch pie dish, pressing gently into the edges and trimming any excess. Chill the lined pie dish in the fridge while you prepare the filling to keep the crust firm.
Make the filling. In a large bowl, toss together 6 cups of sliced peaches (peeled), 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and a pinch of salt. The flour helps thicken the juices, while tossing the peaches guarantees they’re evenly coated.

Let the mixture sit for 10 minutes to release some natural juices.

– Assemble the pie. Pour the peach filling into the chilled pie crust, spreading it evenly. Dot the top with 1-2 tablespoons of butter for added richness. Place the second rolled-out dough circle over the filling, crimping the edges to seal.

Cut a few slits in the top crust to allow steam to escape during baking—this prevents a soggy crust.

Egg wash for shine. Lightly beat an egg with 1 tablespoon of water and brush it over the top crust. This creates a beautiful golden-brown finish and adds a subtle shine. Sprinkle with coarse sugar for a touch of sweetness and texture.
Bake the pie. Place the pie on the preheated baking sheet and bake for 50-60 minutes, rotating halfway through for even browning. The pie is done when the crust is golden and the filling is bubbling through the slits.
Cool completely. Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set and prevents it from being too runny. Patience here is key for clean slices!
Serve and enjoy. Slice the pie using a sharp knife and serve with a scoop of vanilla ice cream or whipped cream for the perfect finish. Leftovers can be stored at room temperature for up to 2 days or refrigerated for longer freshness.

Nutrition

1 serving (1 slice)

Based on a standard homemade peach pie recipe

Nutrient	Amount per serving
Calories	320 kcal
Total Fat	14 g
Saturated Fat	6 g
Cholesterol	25 mg
Sodium	220 mg
Total Carbs	47 g
Dietary Fiber	2 g
Sugars	25 g
Protein	3 g

Chef Tips

When I make a peach pie, I always use ripe peaches because they release just the right amount of juice and sweetness. I slice them evenly so they cook uniformly.

For the crust, I keep everything cold—butter, water, even the bowl—to guarantee it’s flaky. I also preheat the oven fully and place the pie on the lower rack to avoid a soggy bottom.

A lattice top lets steam escape while baking.

Frequently Asked Questions

Can I Use Frozen Peaches Instead of Fresh?

Yes, I can use frozen peaches instead of fresh if fresh ones aren’t available. I’ll just thaw them first, drain any excess juice, and pat them dry so the pie filling doesn’t get too watery.

How Do I Prevent a Soggy Bottom Crust?

I always blind-bake my crust for a few minutes before adding the filling—it helps create a barrier. Sprinkling a thin layer of breadcrumbs or ground almonds on the crust can also absorb excess moisture from the peaches.

Can I Make the Pie Dough Ahead of Time?

Yes, I can make the pie dough ahead of time. I’ll wrap it tightly in plastic, chill it for up to 2 days, or freeze it for a month. Thaw it overnight in the fridge before rolling.

What’s the Best Way to Store Leftover Pie?

I’d store leftover pie in the fridge wrapped tightly in plastic or foil to keep it fresh. If it’s been sliced, I’d cover the cut edges with plastic wrap before refrigerating to prevent drying out.

Can I Substitute Another Fruit for Peaches?

Yes, I’d recommend substituting fruits like apples, cherries, or berries if I’m out of peaches. I’ll adjust the sugar and spices to match the fruit’s sweetness, and I’ll watch the baking time for best results.