Thank you so much for being here — because if you’re dreaming of golden, flaky crust and warm, juicy peaches that taste like summer in every bite, this is the one. This truly is the BEST Peach Pie Recipe Ever — buttery, not-too-sweet, and bursting with fresh peach flavor. Whether you’re baking for a holiday, a picnic, or just to celebrate peach season, this pie is guaranteed to become a family favorite.
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What Is the BEST Peach Pie?
This isn’t just any peach pie. This is a classic, double-crust peach pie made from scratch (or semi-scratch — store-bought crust works too!), filled with ripe peaches, just enough sugar to enhance their natural sweetness, and a hint of warm spice. The filling is perfectly jammy but not soggy, and the crust? Golden, flaky, and crisp.
If you’ve ever had a pie that was too runny, too sweet, or just meh — this one will change everything.
Why You’ll Love This Recipe
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✅ Uses fresh or frozen peaches
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✅ Not overly sweet — lets the fruit shine
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✅ Easy-to-make filling — no precooking needed
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✅ Foolproof crust tips included
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✅ Perfect for summer, holidays, or anytime peaches are calling
What It Tastes Like
It tastes like late summer afternoons, porch swings, and grandma’s kitchen. The filling is soft, juicy, and naturally sweet with hints of cinnamon and vanilla. The crust is buttery, crisp, and tender — not soggy, not dry — just perfect.
Every bite is warm, comforting, and full of pure peach flavor.
Benefits of This Recipe
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Flexible: Works with fresh, frozen, or canned peaches
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Make-ahead friendly: Bake a day before or freeze unbaked
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Customizable: Add bourbon, berries, or almond extract
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Foolproof instructions for beginner bakers
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Elegant presentation with a classic or lattice top crust
Ingredients for the BEST Peach Pie
🥧 For the Pie Filling:
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6–7 ripe peaches, peeled and sliced (about 5 cups)
– or use frozen peaches, thawed and well-drained -
½ cup granulated sugar
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¼ cup brown sugar (for depth of flavor)
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3 tablespoons cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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½ teaspoon cinnamon
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Pinch of salt
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Optional: 1 tablespoon bourbon or ¼ teaspoon almond extract
🧈 For the Crust:
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2 rounds of pie dough, homemade or store-bought
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1 egg + 1 tablespoon milk, for egg wash
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Coarse sugar, for sprinkling (optional but gorgeous)
Tools You’ll Need
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9-inch pie pan
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Mixing bowls
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Peeler or paring knife
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Pastry brush
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Rolling pin
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Knife or pizza cutter (for lattice)
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Foil or pie shield (to protect crust edges)
Ingredient Substitutions & Add-Ons
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Gluten-free? Use a gluten-free pie crust and double-check your cornstarch.
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No cornstarch? Substitute with ¼ cup flour or 3 tablespoons tapioca starch.
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Vegan? Use a dairy-free crust and skip the egg wash (use almond milk + maple syrup instead).
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Add-ins: Fresh raspberries or blueberries, a splash of bourbon, or a sprinkle of nutmeg for an extra layer of flavor.
How to Make the BEST Peach Pie
Step-by-Step Instructions
1. Prep the Crust
If using homemade dough, roll out one round and fit it into a 9-inch pie dish. Trim and chill the crust in the fridge while you prepare the filling.
2. Make the Filling
In a large bowl, gently toss sliced peaches with sugars, cornstarch, lemon juice, vanilla, cinnamon, salt, and any optional flavorings. Let sit for 10–15 minutes to draw out juices.
3. Assemble the Pie
Pour the peach filling into the chilled bottom crust. Dot with a few pieces of butter if desired.
Roll out the second crust and place over the top (full crust or lattice). Crimp edges to seal.
4. Brush and Chill
Brush the top with egg wash and sprinkle with coarse sugar. Chill the whole pie in the fridge or freezer for 15–20 minutes while the oven preheats — this helps the crust hold its shape.
5. Bake the Pie
Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 20 minutes.
Reduce heat to 375°F (190°C) and bake for an additional 30–35 minutes, or until the crust is golden and the filling is bubbling.
6. Cool Before Serving
Let the pie cool on a rack for at least 2 hours before slicing. This allows the filling to thicken and set.
What to Serve With Peach Pie
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Vanilla ice cream – the classic combo
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Whipped cream – lightly sweetened with a touch of vanilla
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Cinnamon or honey butter – for a cozy touch
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A cup of coffee or sweet iced tea – perfect with a slice
Tips for the Best Peach Pie
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🍑 Use Ripe but Firm Peaches
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Choose peaches that are ripe, sweet, and slightly firm to the touch.
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Overripe peaches can get mushy and make your filling too wet.
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If your peaches aren’t quite ripe, let them sit at room temp in a paper bag for a day or two.
🔪 Peel for a Silky Filling (Optional)
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Peach skins can toughen slightly when baked. For the smoothest texture, peel them.
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Quick tip: Score the bottoms, blanch for 30 seconds, then transfer to an ice bath — the skins slide right off!
🥄 Don’t Skip the Lemon Juice
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It brightens the flavor and helps balance the sweetness of the fruit and sugar.
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It also slows browning and adds acidity to thicken the filling properly.
🌽 Use Cornstarch for the Perfect Texture
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Cornstarch thickens the filling without making it cloudy or gummy.
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Let the filling rest before baking so the sugar starts drawing out juices and the cornstarch activates evenly.
🧈 Dot with Butter for Extra Richness
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Add a few small pats of unsalted butter on top of the filling before adding your top crust — it adds richness and enhances the flavor of the fruit.
🥶 Chill Your Pie Before Baking
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Once assembled, chill the whole pie in the fridge or freezer for 15–20 minutes before baking.
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This firms up the dough and helps prevent shrinkage, spreading, or sogginess.
🌡️ Start Hot, Then Lower the Temp
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Begin baking at 425°F (220°C) for 20 minutes to set the crust, then lower to 375°F (190°C) for the remaining bake time. This creates a golden, flaky exterior and ensures the filling fully bubbles.
🧃 Bake Until the Filling Bubbles
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Don’t pull your pie too early! Look for bubbling juices in the center — this means the cornstarch has activated and your filling will set nicely when cooled.
🥧 Let It Cool — Fully!
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This might be the hardest part, but letting your pie cool for at least 2–3 hours ensures a sliceable, set filling (not a soupy mess!).
✨ Add Texture & Shine
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Brush the top crust with egg wash (egg + milk or cream) for golden color.
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Sprinkle with coarse sugar for a crisp, sparkly finish.
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Storage Instructions
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🧊 At Room Temperature (Short-Term)
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If your kitchen is cool and the pie does not contain dairy-based toppings (like whipped cream), it can sit covered at room temperature for up to 2 days.
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Cover the pie loosely with foil or a clean kitchen towel to keep the crust crisp while protecting it from dust and drying out.
❄️ Refrigerator (Longer Freshness)
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For longer storage or if your pie includes any dairy toppings:
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Cover it tightly with plastic wrap or aluminum foil.
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Store in the refrigerator for up to 5 days.
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The crust may soften slightly, but the flavor will still be amazing!
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Let slices come to room temperature before serving, or warm them in a 300°F oven for 10–15 minutes to refresh the crust.
🧁 Freezer (Baked or Unbaked)
To freeze a baked peach pie:
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Cool the pie completely.
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Wrap it tightly in plastic wrap followed by aluminum foil, or place it in a large freezer-safe bag.
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Freeze for up to 3 months.
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To serve, thaw overnight in the fridge, then warm in a 300°F oven for 20–30 minutes until heated through.
To freeze an unbaked peach pie:
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Assemble the pie in a metal pie dish (not glass, which can crack with temperature changes).
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Wrap tightly in plastic wrap and foil.
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Freeze for up to 3 months.
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Bake from frozen at 425°F for 25 minutes, then reduce to 375°F and bake for 45–55 minutes or until golden and bubbling.
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General Info About Peach Pie
Peach pie has deep Southern roots but is beloved nationwide — and for good reason! It’s the ultimate seasonal dessert that’s both rustic and elegant. Whether topped with a full crust, lattice, or crumb topping, this golden beauty always delivers the goods: sweet fruit, buttery pastry, and pure summer joy in every slice.
Frequently Asked Questions
Can I use frozen or canned peaches?
Yes! Frozen peaches work great — just thaw and drain first. Canned peaches can be used in a pinch, but opt for those packed in juice, not syrup, and reduce the sugar.
How do I keep my peach pie from being too runny?
Use cornstarch, let the filling rest before baking, and be sure to cool completely before slicing so the juices can set.
Do I need to peel the peaches?
It’s recommended for the smoothest texture, but not required. If the skins don’t bother you, feel free to leave them on.
Can I make this into mini pies or hand pies?
Absolutely! Just adjust baking time — mini pies take about 25–30 minutes, hand pies about 20 minutes.
Conclusion
This truly is the BEST Peach Pie Recipe Ever — simple, classic, and overflowing with ripe, juicy fruit and homemade love. Whether you make it from scratch or take a few shortcuts, this pie will fill your kitchen with the smell of summer and bring smiles to every table.
If you loved this, be sure to try my Peach Cobbler Muffins or Bourbon Peach Upside Down Cake next — because there’s no such thing as too many peach desserts!
Show Me Your Pie!
Did you bake this beauty? I need to see it!
📸 Tag your pie pics on Pinterest or leave a review — your bakes make this recipe community extra sweet.
Nutritional Information (Per Slice – 1 of 8)
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Calories: 310
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Fat: 14g
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Carbs: 45g
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Sugar: 22g
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Fiber: 2g
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Protein: 3g
The BEST Peach Pie Recipe Ever
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This is the BEST Peach Pie Recipe Ever — golden, flaky crust and juicy peach filling that tastes like summer in every bite. Whether you use fresh, frozen, or canned peaches, this classic double-crust pie is buttery, lightly spiced, and absolutely crowd-pleasing.
Ingredients
- For the Pie Filling:
- 6–7 ripe peaches, peeled and sliced (about 5 cups) or use frozen, thawed, and drained
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- Optional: 1 tablespoon bourbon or ¼ teaspoon almond extract
- For the Crust:
- 2 rounds of pie dough, homemade or store-bought
- 1 egg + 1 tablespoon milk (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Roll out one round of dough and fit into a 9-inch pie pan. Trim and chill while you make the filling.
- In a large bowl, toss sliced peaches with sugars, cornstarch, lemon juice, vanilla, cinnamon, salt, and optional flavorings. Let sit for 10–15 minutes.
- Pour the filling into the chilled crust. Dot with butter if desired. Roll out the second crust and place on top (full or lattice). Crimp to seal.
- Brush the top with egg wash and sprinkle with coarse sugar. Chill the pie for 15–20 minutes while oven preheats.
- Preheat oven to 425°F (220°C). Place pie on a baking sheet. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake 30–35 more minutes until golden and bubbling.
- Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
Use ripe but firm peaches and slice evenly for best results. Chill crust before baking for a flakier texture. Place pie on a baking sheet to catch any bubbling juices. Let cool completely to avoid a runny filling.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: peach pie, summer dessert, fruit pie, classic peach pie, homemade pie