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Peach Pie Recipe {With Fresh Peaches!} – A Golden, Juicy Classic for Summer

Few desserts are as timeless or as comforting as a warm slice of homemade peach pie. Made with fresh, juicy peaches, a touch of spice, and nestled in a flaky, golden crust, this pie is the essence of summer on a plate. Whether you're celebrating peach season, hosting a cookout, or simply craving something sweet and old-fashioned, this Peach Pie Recipe with Fresh Peaches is a guaranteed winner. With simple pantry ingredients and a step-by-step guide, you’ll create a pie that’s as beautiful as it is delicious. Serve it warm with vanilla ice cream or chilled for a refreshing treat—it’s summer dessert perfection.
Print Recipe Pin Recipe
Prep Time 1 hour
bake & Cool Time 4 hours
Total Time 5 hours
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

or the Pie Filling
  • 6 –7 fresh peaches about 2½ pounds, peeled and sliced
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ¼ cup cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
For the Pie Crust
  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6 –8 tbsp ice water
For Finishing
  • 1 egg for egg wash
  • 1 tbsp milk
  • 1 tbsp coarse sugar optional, for sprinkling

Equipment

  • 9-inch pie pan
  • Rolling Pin
  • Mixing bowls (large & medium)
  • Pastry cutter or two forks
  • Measuring cups and spoons
  • Peeler (for peaches)
  • Small knife
  • Whisk
  • Baking sheet
  • Aluminum foil or pie shield
  • Cooling rack

Method
 

Step 1. Make the Pie Dough
  1. In a large bowl, whisk together 2½ cups flour, 1 tsp salt, and 1 tbsp sugar.
  2. Add 1 cup cold butter and cut it into the flour using a pastry cutter until pea-sized crumbs form.
  3. Add ice water 1 tbsp at a time (6–8 tbsp total), mixing until dough begins to come together.
  4. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Step 2. Prepare the Fresh Peaches
  1. Peel and slice 6–7 peaches into ½-inch wedges.
  2. In a large bowl, toss peaches with:
  3. ¾ cup sugar
  4. ¼ cup brown sugar
  5. ¼ cup cornstarch
  6. 1 tsp cinnamon
  7. ¼ tsp nutmeg
  8. 1 tbsp lemon juice
  9. 1 tsp vanilla extract
  10. Pinch of salt
  11. Let sit for 15–20 minutes to allow juices to release.
Step 3. Roll Out the Crust
  1. On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle.
  2. Fit the dough into a 9-inch pie dish, trimming any excess and leaving a slight overhang.
  3. Pour the peach filling (with juices) into the crust.
Step 4. Top the Pie
  1. Roll out the second dough disc for the top crust. You can:
  2. Keep it whole for a traditional top crust (cut slits for steam).
  3. Or cut into strips and create a lattice pattern.
  4. Seal edges by crimping and trim any overhang.
Step 5. Apply Egg Wash and Chill
  1. Whisk 1 egg with 1 tbsp milk and brush over the crust.
  2. Sprinkle with coarse sugar if desired.
  3. Place pie in the fridge for 15–20 minutes to firm up the crust.
Step 6. Bake the Pie
  1. Preheat oven to 425°F (220°C).
  2. Place pie on a baking sheet and bake for 20 minutes.
  3. Reduce oven temperature to 375°F (190°C) and bake for another 35–40 minutes.
  4. Check after 30 minutes—if crust browns too fast, cover edges with foil or a pie shield.
  5. The filling should be bubbly and the crust deep golden brown.
Step 7. Cool and Serve
  1. Let the pie cool on a wire rack for at least 3 hours before slicing.
  2. This helps the filling set for clean slices.
  3. Serve warm with a scoop of vanilla ice cream or chilled with whipped cream!

Notes

🧊 Storage & Reheating
Room temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 4–5 days.
Freezer: Wrap pie tightly and freeze for up to 2 months.
To reheat:
Slices: Microwave for 30 seconds
Whole pie: Bake at 325°F for 15–20 minutes until warm
🥄 Variations
Peach Berry Pie: Mix in 1 cup blueberries or raspberries with the peaches.
Ginger Peach Pie: Add ½ tsp ground ginger to the filling.
Crumb Topping: Swap top crust for a brown sugar-oat crumble.
Mini Peach Pies: Use a muffin tin to create hand-held mini pies.
Spiked Peach Pie: Add 1 tbsp bourbon or rum to the peach filling for a boozy twist.
❓ 10 FAQs
1. Can I use frozen peaches?
Yes—thaw completely and drain well to remove excess moisture.
2. How do I peel peaches easily?
Score an “X” on the bottom, boil for 30 seconds, then shock in ice water—skins slide right off.
3. Can I use store-bought crust?
Absolutely! It saves time and still works great.
4. How do I prevent a soggy bottom?
Preheat your oven and bake on a lower rack. You can also blind bake the bottom crust briefly.
5. Should I chill the pie before baking?
Yes—chilling helps the crust stay flaky and prevents shrinking.
6. Why is my filling runny?
Make sure to use enough cornstarch and let the pie cool completely before slicing.
7. What apples pair well with peaches?
Honeycrisp, Gala, or Golden Delicious apples work beautifully with peaches.
8. Can I use canned peaches?
Fresh is best, but if using canned, choose ones in juice (not syrup) and drain well.
9. Can I add a bottom layer of breadcrumbs or flour?
Yes—it helps absorb excess juice and keeps the crust crisp.
10. What’s the best way to transport this pie?
Chill the pie first, then cover securely with foil and transport in a pie box or secure container.
🏁 Conclusion
This Peach Pie Recipe with Fresh Peaches is everything a summer dessert should be—juicy, golden, sweet, and packed with seasonal flavor. Whether it’s a casual backyard cookout or a holiday table centerpiece, this pie delivers irresistible charm and comforting nostalgia with every bite. With a flaky crust and tender fruit filling, it’s bound to become a seasonal staple.