Fresh Peach Pie Recipe : A Sweet Summer Dessert

There are few things more comforting than the smell of a freshly baked pie wafting through the kitchen, and when that pie is filled with sun-ripened peaches? Pure summertime bliss. This Fresh Peach Pie Recipe is everything you want in a warm-weather dessert—fragrant, fruity, and tucked inside a flaky, golden crust that practically melts in your mouth.

Whether you’re a seasoned baker or a complete beginner, this recipe is easy to follow and delivers stunning results every time. It’s a classic American dessert that feels both rustic and elegant, making it perfect for family gatherings, weekend treats, or any occasion that calls for something sweet and homemade.

Let’s dive into the magic of homemade peach pie, made with love and real summer peaches.

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Why You’ll Love This Homemade Peach Pie

This pie is all about letting the natural flavor of fresh peaches shine. When peaches are in season, there’s no need to overload the filling with sugar or spices—just a few supporting ingredients are enough to make those juicy slices taste like gold.

It’s a breeze to make with store-bought or homemade pie crust. You don’t need any fancy equipment. You can make it ahead, freeze it, or reheat slices without losing that fresh-baked flavor. It’s just sweet enough, with a hint of cinnamon, a soft interior, and a crisp, buttery crust.

If you’re a fan of peach desserts, this will become your go-to for everything from potlucks to Sunday dinners.

Ingredients You’ll Need for Fresh Peach Pie

This recipe makes one 9-inch pie, serving 8 generous slices. Choose peaches that are ripe but still slightly firm for the best results.

For the filling:

6 to 7 medium peaches (about 1.2 kg), peeled and sliced
¾ cup (150g) granulated sugar
¼ cup (30g) all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (optional)
Pinch of salt

For the crust:

2 pie crusts (store-bought or homemade), one for the base and one for the top
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional for sprinkling)

Optional: 1 tablespoon butter, dotted on top of the filling before adding the top crust

Pro tip: If your peaches are super ripe and sweet, reduce the sugar slightly. If they’re underripe, add an extra tablespoon of sugar and a dash of lemon zest to boost flavor.

Tools and Equipment Needed

You don’t need a bakery full of tools to make peach pie—just the essentials:

9-inch pie dish
Rolling pin
Mixing bowls
Measuring cups and spoons
Sharp knife and peeler
Pastry brush
Cooling rack

Optional but helpful: Pie weights or beans for blind baking, silicone baking mat, and a pie crust shield or foil to prevent over-browning.

How to Make Peach Pie Step-by-Step

This peach pie recipe is simple and rewarding. Follow these steps for perfect results every time.

Step 1: Preheat the oven to 200°C (400°F). If using homemade pie dough, roll out the bottom crust and fit it into the pie dish. Refrigerate while you make the filling.

Step 2: Peel and slice the peaches. To peel easily, score the bottoms with an “X” and blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.

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Step 3: In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss gently to coat. Let the filling sit for 10 minutes to allow the juices to develop.

Step 4: Pour the peach mixture into the prepared pie crust. Dot the top with small pieces of butter if using.

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Step 5: Roll out the top crust and lay it over the filling. You can do a classic full crust, a lattice design, or even cut-outs for a rustic effect. Crimp the edges to seal and trim any excess dough.

Step 6: Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful golden finish.

Step 7: Cut a few slits in the top to let steam escape. Place the pie on a baking sheet to catch any drips.

Step 8: Bake for 45 to 50 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil or a pie shield.

Step 9: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Serve warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Best Peach Pie Crust

A good crust can make or break your pie. Here’s how to make it perfect:

Keep everything cold—your butter, water, and even flour. Cold ingredients mean flakier layers. Don’t overwork the dough. Mix just until combined. Rest the dough in the fridge for at least 30 minutes before rolling it out. Use a hot oven (200°C) to ensure a crisp bottom and beautifully browned top. Vent the top crust so steam can escape. This prevents soggy interiors.

Store-bought crusts work fine, but if you want to go the extra mile, a homemade crust really makes a difference.

Rustic Peach Pie Recipe Variation

If you’re short on time or prefer a more informal look, turn this into a rustic peach pie recipe by making a galette.

Roll out a single pie crust on parchment paper. Spoon the peach filling into the center, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush with egg wash and sprinkle with sugar. Bake at 200°C (400°F) for 35 to 40 minutes.

It’s rustic, elegant, and just as delicious.

Can You Use Frozen or Canned Peaches?

Yes, this fresh peach pie can still be made when fresh peaches aren’t available.

Frozen peaches: Thaw completely and drain well before using. Pat dry to remove excess moisture. Canned peaches: Use peaches in juice, not syrup. Drain and rinse, then pat dry. You may want to reduce the sugar by 2 to 3 tablespoons.

Keep in mind the texture may be slightly softer, but the flavor will still shine through.

Serving Suggestions for Peach Pie

This pie is delightful on its own, but you can elevate it with these serving ideas:

A scoop of vanilla or cinnamon ice cream
Fresh whipped cream with a touch of honey
A drizzle of peach or berry sauce
Yogurt for a breakfast-style dessert
Toasted nuts on top for crunch

Serve on simple white plates or rustic wooden boards for a farmhouse-style presentation.

Make-Ahead and Storage Instructions

Want to prep in advance? No problem.

The filling can be made and stored in the fridge up to 1 day in advance. You can also freeze the unbaked pie. Wrap tightly in plastic and foil and freeze for up to 3 months. Bake straight from frozen, adding 10 to 15 extra minutes to the cook time.

After baking, the pie will keep at room temperature for 2 days or in the fridge for up to 5 days. Reheat slices in the oven at 160°C (325°F) for 10 minutes to crisp the crust.

Common Peach Pie Mistakes to Avoid

Even experienced bakers can run into pie problems. Here are a few tips to help:

Don’t skip thickener in the filling. Without flour or cornstarch, your pie will be runny. Avoid slicing peaches too thin—they’ll break down and turn mushy. Don’t forget to cool the pie before slicing. Cutting too soon leads to a runny mess. Overbaking can dry out the fruit. Check at the 40-minute mark to avoid overdoing it.

Follow these pointers for a pie that’s picture-perfect and delicious.

Healthier Peach Pie Options

To lighten up your pie without losing flavor, try these modifications:

Use whole wheat or almond flour in the crust. Reduce the sugar by ¼ cup or use coconut sugar. Skip the top crust and just use a crumb topping. Swap butter for coconut oil or a vegan margarine. Serve with yogurt instead of ice cream.

These changes let you enjoy peach pie recipes more often without feeling too indulgent.

Nutritional Benefits of Peaches

Peaches aren’t just tasty—they’re good for you too. They’re rich in vitamin C and A, antioxidants that support skin and eye health. The fiber helps digestion, and their high water content keeps you hydrated.

Using fresh peaches in dessert gives you a dose of nutrition while keeping flavors vibrant and natural.

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Frequently Asked Questions (FAQ)

Do I need to peel the peaches?

Peeling is recommended for a smooth texture, but if the skins are thin and you prefer a rustic pie, you can leave them on.

Can I make this vegan?

Yes. Use a vegan pie crust and substitute butter with plant-based margarine or coconut oil. Omit the egg wash or use non-dairy milk.

Can I add berries to the filling?

Absolutely. Blueberries or raspberries pair well with peaches. Just adjust the flour slightly to account for extra juice.

How long does peach pie last?

It’s best within 2 days at room temp or 5 days refrigerated. You can also freeze baked or unbaked pie for up to 3 months.

Can I use a crumble topping instead?

Yes! For a crisp-style peach pie, top the filling with a mix of oats, flour, brown sugar, and butter instead of a crust.

Final Thoughts and Call to Action

There’s something truly special about this Fresh Peach Pie Recipe—it’s timeless, comforting, and packed with summer flavor. Whether you make it for a holiday table, family BBQ, or just to savor the beauty of ripe peaches, it’s a dessert that never goes out of style.

Try it once, and it may just become your signature pie.

If you bake this peach pie, we’d love to hear about it! Leave a comment below, share your creation with friends, and don’t forget to subscribe to the blog for more peach desserts, seasonal baking tips, and homestyle favorites delivered to your inbox.

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