Peach Pie Recipe
If there’s one dessert that instantly evokes a sense of summer nostalgia and unabashed joy, it has to be this Peach Pie Recipe. Sweet, sun-kissed peaches snuggled in a flaky, golden double crust, finished with just a hint of spice and sparkle, make every bite pure bliss. Whether you bake it for a family gathering or as a special treat for yourself, this classic pie is the kind of homemade wonder everyone adores. Let me walk you through my very favorite way to make this Peach Pie Recipe at home, step by irresistible step.

Ingredients You’ll Need
This recipe uses simple, reliable ingredients that shine when brought together. Each plays a crucial role in creating the unforgettable flavor, texture, and color of this pie—so let’s take a closer look at what makes this Peach Pie Recipe so special.
- Double Pie Crust: A sturdy, buttery crust is the foundation for a beautiful pie and holds that luscious peach filling together perfectly.
- Peaches (3 pounds, fresh or frozen): Ripe peaches are the star here, lending juicy sweetness and vibrant color—frozen works in a pinch, just thaw and drain first!
- Sugar (1/2 cup): This brings out the natural sugary goodness of the fruit without overpowering it. You can always adjust to your taste or the sweetness of your peaches.
- Lemon Juice (1 to 2 teaspoons): Adds brightness and a pop of acidity, balancing the pie so it never tastes flat or overly sweet.
- Cinnamon (1/2 teaspoon, optional): Just a touch for a cozy whisper of spice—skip it if you’re a purist, but I never do!
- Kosher Salt (pinch): Helps all the flavors pop and keeps the sweetness in check.
- Cornstarch (4 tablespoons): The magic ingredient that thickens the peach juices into a dreamy, scoopable filling that won’t spill out everywhere.
- Egg (1 large): Beaten with milk, it creates that irresistible shiny glaze on the top crust.
- Milk (1 tablespoon): Blended with the egg for an even, golden-brushed finish.
- Sanding Sugar (or any coarse sugar): A final sprinkle for sparkle and a hint of sweet crunch on every slice.
How to Make Peach Pie Recipe
Step 1: Prepare the Pie Dough
Start by dividing your homemade pie dough into two disks—one for the bottom crust, one for the top. Let these chill in the fridge for at least an hour so they’ll be easy to roll and hold their shape. This resting period is essential for that flaky, tender texture every Peach Pie Recipe deserves! If you’re new to making pie dough, don’t worry—store-bought works too, but nothing beats the flavor of homemade.
Step 2: Roll Out the Bottom Crust
Take one disk of dough out and let it sit at room temperature until it’s pliable, just a few minutes. Roll it out on a floured surface into a large, even circle about 11 to 12 inches across. Gently fit it into your pie plate, letting the excess hang over the edge (we’ll trim that later). Pop the whole thing back in the fridge—it’s the secret to a crisp, buttery base.
Step 3: Make the Peach Filling
In a large bowl, toss together your peeled, sliced peaches with sugar, lemon juice, cinnamon (if using), and a pinch of salt. Taste your peaches—if they could use a bit more sugar or tang, go ahead and adjust. Then, sprinkle on the cornstarch and stir until everything is evenly coated. Spoon the filling into your chilled crust and tuck it back in the fridge while you work on the top.
Step 4: Roll Out and Arrange the Top Crust
Now, for the crowning touch! Roll the second dough disk into a 9-inch circle for a simple top, and cut a few vents to let steam escape. For a pretty lattice (which makes this Peach Pie Recipe extra special), cut the dough into strips, then weave them over the pie, alternating over and under. Trim and crimp the edges for that classic pie look. Every little fold is a sign of homemade love.
Step 5: Chill the Assembled Pie
Before baking, chill the whole assembled pie for at least 30 minutes. Chilling helps the crust hold its shape in the oven and encourages the flakiest, most delicious texture.
Step 6: Preheat the Oven and Prep for Baking
While your pie chills, preheat the oven to 400°F. Place a rack in the bottom third of your oven—this helps cook the crust through beautifully. Line a baking sheet with foil for easy cleanup, since juicy peaches can bubble over (and that’s a good thing!)
Step 7: Glaze and Bake
Whisk the egg and milk together, then brush it over the top crust. Sprinkle generously with sanding sugar for sparkle and crunch. Bake your Peach Pie Recipe on the prepared baking sheet for about an hour, until the crust is deeply golden and the filling bubbles in the center. Your kitchen will smell absolutely heavenly!
Step 8: Cool and Serve
Let your pie cool completely on a wire rack before slicing to give the filling time to set. If you simply can’t wait, warm slices can be reheated briefly in the oven—or even the microwave—before serving.
How to Serve Peach Pie Recipe

Garnishes
I love crowning each slice with a scoop of vanilla ice cream or a cloud of lightly sweetened whipped cream. A sprinkle of cinnamon or even a mint leaf makes for a fresh, vibrant finish that makes this Peach Pie Recipe pop both in flavor and presentation.
Side Dishes
If you’re entertaining, serve this pie alongside a bright, simple salad with summer greens and herbs, or crunchy roasted nuts. The contrast is surprisingly lovely and lets your Peach Pie Recipe take center stage at the end of the meal.
Creative Ways to Present
Show off your pie-making prowess by cutting it into petite wedges for a dessert sampler, or bake individual mini pies in ramekins for personalized servings. Another fun twist? Serve slices in mason jars layered with whipped cream or yogurt for a portable, picnic-friendly treat.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any leftovers, simply cover the cooled pie loosely with foil or wrap. Store at room temperature for up to two days, or in the refrigerator for up to four days. The fruit flavor actually deepens as it sits, making day-two slices just as irresistible.
Freezing
To freeze, wrap the cooled, baked pie (or unbaked but assembled pie) tightly in a double layer of plastic wrap and foil. It will keep well for up to three months. Thaw overnight in the fridge before serving or baking as needed for your very own instant Peach Pie Recipe fix.
Reheating
For that just-baked taste, warm your pie in a 350°F oven (covered loosely with foil to prevent over-browning) for 10 to 15 minutes. Individual slices reheat beautifully in the microwave for a quick, cozy treat—though the oven preserves the crust’s crispness best.
FAQs
Can I use canned peaches instead of fresh or frozen?
Yes! Just be sure to drain them very well and consider reducing the sugar slightly, as canned peaches are often packed in syrup. For best results in your Peach Pie Recipe, always taste and adjust as you go.
Do I need to peel the peaches?
Peeled peaches give your Peach Pie Recipe a silky-smooth filling, but if you like a little rustic texture, it’s perfectly fine to leave the skins on. The color will be a bit bolder, too!
How do I avoid a soggy bottom crust?
Chilling the dough and baking the pie on the lowest oven rack both help achieve a crisp bottom crust. For extra insurance, you can brush the base with a whisked egg white before adding the filling.
Is it okay to make the pie dough ahead of time?
Absolutely! Pie dough can be made and chilled up to two days in advance, or frozen for months. This makes homemade pie—like this Peach Pie Recipe—totally doable even on your busiest days.
Can I add berries or other fruit to the pie?
Of course! Try replacing up to half the peaches with blueberries, raspberries, or nectarines for a twist. The Peach Pie Recipe is incredibly adaptable, so you can make it your own based on what’s in season.
Final Thoughts
There’s something ridiculously rewarding about pulling a bubbling, golden Peach Pie Recipe from your oven and sharing it with loved ones. Whether you stick with the classic recipe or add your own flair, I just know you’ll fall in love after the very first bite. Don’t wait for a special occasion—make this pie part of your summer tradition!
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Peach Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch pie (8 servings) 1x
- Diet: Vegetarian
Description
This Peach Pie Recipe is a classic summer dessert featuring a flaky double pie crust filled with sweet, juicy peaches and warm spices. Perfect for picnics, potlucks, or just indulging in a delicious homemade treat.
Ingredients
Pie Crust:
- 1 recipe double pie crust (like Perfect Pie Crust)
Peach Filling:
- 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups)
- 1/2 cup sugar
- 1 to 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon, optional
- 1 pinch kosher salt
- 4 tablespoons cornstarch
Egg Wash:
- 1 large egg
- 1 tablespoon milk
For Garnish:
- Sanding sugar or any coarse sugar
Instructions
- Prepare the pie dough: Divide the dough into 2 disks and chill. Roll out the bottom crust, fit it into the pie plate, and refrigerate.
- Make the peach filling: Combine peaches, sugar, lemon juice, cinnamon, salt, and cornstarch. Spread into the chilled pie crust.
- Roll out the top crust: Roll out the second pie crust, place it over the filling, and crimp the edges.
- Chill: Chill the assembled pie in the refrigerator for at least 30 minutes.
- Preheat and bake: Preheat the oven to 400°F. Brush the top crust with egg wash, sprinkle with sugar, and bake for about 1 hour until bubbly.
- Cool: Cool the pie on a wire rack before serving warm or at room temperature.
Notes
- You can use a lattice crust for a decorative top.
- Adjust sugar and lemon juice in the filling to suit your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Peach Pie, Summer Dessert, Homemade Pie, Fruit Pie