Learn how to make a fresh peach pie with juicy peaches, warm spices, and a flaky lattice crust. A classic summer dessert everyone loves!
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Fresh Peach Pie Recipe
This peach pie is one of my favorite desserts for the Fourth of July! With a buttery homemade lattice pie crust and a warm, cinnamon-spiced peach filling, it’s a classic you’ll want to make all season long.
Even if you’re new to pie baking, this easy recipe walks you through each step to a beautiful, golden-brown pie. While I love using fresh peaches in the summer, you can also use frozen or canned peaches when they’re out of season.
How to Make Peach Pie
- Prep the peaches: Peel and slice about 5 cups of fresh peaches.
- Make the filling: Toss the peaches with sugars, cornstarch, and cinnamon until coated
- Prepare the bottom crust: Roll out the bottom crust, press it into a 9-inch pie dish, and blind bake for 10 minutes until lightly golden.
- Add filling: Use a slotted spoon to fill the crust with the peach mixture, leaving excess juice behind.
- Top with lattice crust: Add a lattice crust top, brush with egg white, and sprinkle with sugar.
- Bake and cool: Bake at 400°F for 20 minutes, then reduce to 350°F and bake another 40 minutes. Cool at least 1 hour before serving.
Fruit Pie Tips
- Make ahead: You can prep the pie crust and filling a few days in advance. Store the filling in the fridge up to 3–5 days or freeze it for longer storage.
- Blind bake the crust: Par-bake the bottom crust before adding the filling to prevent a soggy base.
- Brush with egg wash: For a golden, glossy finish, brush the top crust with whisked egg white before baking.
- Prevent over-browning: If the crust browns too quickly, cover it loosely with foil.
- Let it cool: Allow the pie to cool for 1–2 hours before slicing so the filling sets properly.
- Switch up the topping: I prefer a lattice crust, but you can make it with a full double easy pie crust or use a crumble topping like this brown sugar peach crumble pie.
More pie recipes you will love include this strawberry pie recipe, razzleberry pie, cherry pie or this apple cranberry pie.
More Delicious Peach Recipes
Peach Pie
Video
Equipment
- 1 9" or 10" pie dish
Ingredients
- ¾ cup + 1 Tablespoon granulated sugar , divided
- ¼ cup light brown sugar , packed
- ⅓ cup corn starch , can substitute for flour
- ¼ teaspoon ground cinnamon
- 5 cups peeled and sliced peaches (about 7 peaches)
- 2 pie crusts , unbaked
- 1 large egg white , whisked
For serving: Whipped cream or Vanilla ice cream
Instructions
- Preheat the oven to 400°F. Place a baking sheet in the oven.
- In a large bowl, mix together the 3/4 cup sugar, 1/4 cup brown sugar, 1/3 cup corn starch, and 1/4 teaspoon cinnamon. Add 5 cups peaches and stir until well coated.
- Par-bake bottom crust. On a floured-work surface, roll 1 pie crust to fit a 9- to 10-inch pie dish. Transfer to dish and tuck under the edges. Cover with foil and add beads or dry beans to the center. Place on baking sheet and bake 10 minutes, or until lightly golden brown.
- While it bakes, roll the remaining pie crust into a large enough circle to fit the pie dish.
- Add filling, top with crust. Using a slotted spoon, scoop the peach filling into the baked pie crust, leaving any excess juice in the bowl. Top peaches with pie crust (I used a lattice crust), trimming any excess dough. Using a pastry brush, coat the top with egg white. Sprinkle with remaining 1 Tablespoon sugar.
- Bake 20 minutes. Reduce heat to 350°F. Bake 40 minutes, or until crust is golden brown. If crust is browning too fast, cover with foil. Let cool 1 to 2 hours to set before slicing.
- Serve with fresh whipped cream or vanilla ice cream.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- I used a lattice pie crust.
- Blind bake the bottom crust before adding the filling to prevent sogginess.
- For a glossy golden top, brush the crust with egg wash before baking.
- You can prep the crust and filling in advance. Store filling in the fridge for 3–5 days or freeze for longer.
- Store-bought crust works great in a pinch.
- Prefer a crumble topping? Try my easy peach crumble pie instead!
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
Yes! Thaw frozen peaches slightly, then drain well to avoid excess moisture. Canned peaches also work just be sure to drain all the liquid and gently pat them dry before using.
While technically you do not need to peel the peaches, I do for texture reasons as well as I don’t want any peach skin stuck in my teeth!
Peach pie will be runny when hot, I advise to let it cool for at least 1–2 hours to fully set.
If it’s still runny after cooling, it could be due to too much sugar, which draws out excess juice, peaches that weren’t well-drained (especially if using frozen or canned) or letting the filling sit too long before baking. To prevent this, mix and bake your filling right away and make sure your fruit isn’t too wet.
Olivia
One of the best pies I’ve had! This peach pie was super easy to make and everyone in my family could not get over how delicious it was!
Kara
Used your idea to top it with the crumb topping. Loved it so much more than the usual double crust peach pies I’ve tried. Perfect with a scoop of vanilla ice cream!
Abby
Love, love, love this pie! A summer time favorite in my household and pairs so good with vanilla ice cream.
Beth
Oh wow! The kids and hubby absolutely loved this recipe and were all over it. Can’t wait to remake this pie! Such a big hit here and so very delicious!
Eden
One of the best peach pies! This was excellent and easy to make. We all loved it and can’t wait to make another one!
Donna Batrone
My favorite pie! I want to make another one really soon!
I Heart Naptime
I’m so glad you loved it, Donna! Thanks for your comment and review :)