Fresh Peach Pie Recipe

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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My family is more of a cobbler and peach crisp-loving crew, but we do make mean pies! My Big Mama made such lovely fresh peach pies that this recipe is an ode to her. With fresh-picked peaches and a homemade flaky crust, she definitely set the bar high on what a true fresh peach pie should taste like. No crazy steps or weird spices boos, just that classic Southern flavor done right!

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Fresh peach pie in a white dish with a slice removed, revealing the glistening peach filling and golden lattice crust, with milk bottles and plates in the background

How To Make This Fresh Peach Pie Recipe

An overhead shot of a clear glass bowl filled with sliced peaches coated in a syrupy mixture, sitting on a white marble surface

Step 1: Add peaches, lemon zest and juice, both sugars, all spices, vanilla, and cornstarch or flour to a large bowl, and toss together until the peaches are well coated.

An overhead shot of an unbaked pie crust, perfectly crimped around the edges, sitting in a white pie dish on a white marble surface

Step 2: Follow these easy instructions to make the crust! Once it’s ready, roll out half of the pie dough and place the rest in the refrigerator. Then, add rolled-out pie dough to the bottom of your pie plate.

An overhead shot of an unbaked pie crust in a white dish, filled with a mixture of sliced peaches, on a white marble surface

Step 3: Fill the pie dough with peach filling.

An overhead shot of a raw pie crust in a white dish, filled with sliced peaches and topped with small pats of butter, on a white marble surface

Step 4: Dot the top of the peach filling with butter.

An overhead shot of an unbaked peach pie in a white dish, topped with a raw dough lattice crust, sitting on a white marble surface

Step 5: Roll out the remaining dough and add to the top of the peach filling in a full sheet, in a lattice design, or another decorative design of your choosing. Then, brush the top of the pie crust with egg wash and sprinkle with sugar.

An overhead shot of a baked fresh peach pie with a golden-brown lattice crust in a white pie dish, alongside a fresh peach, milk bottles, and white plates on a marble surface

Step 6: Bake until the crust is golden brown and the inside peach filling is bubbling.

PRO TIP: Just like my fried peach pies, this homemade peach pie begs for a big ol’ scoop (or two) of vanilla ice cream. Or a fat dollop of whipped cream. Don’t play it cute, boos… One scoop just ain’t enough!

Fresh peach pie in a white dish with a slice removed, revealing the glistening peach filling and golden lattice crust, with milk bottles and plates in the background

Fresh Peach Pie Recipe

This Fresh Peach Pie recipe combines ripe summer peaches, spices and sweetness under a buttery and flaky crust! 
4.44 from 46 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 8 servings

Ingredients

For the Crust

  • 1 pie crust using this recipe https://grandbaby-cakes.com/perfect-pie-crust-recipe/

For the Peach Filling:

  • 6 cups peeled and sliced fresh peaches frozen is also fine
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup packed light brown sugar
  • 1/4-1/2 cup granulated sugar adjust this based on sweetness of peaches
  • 1/2-1 tsp ground cinnamon adjust based on your preference
  • 1/4 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • pinch of ginger optional
  • 1/2 tsp vanilla extract
  • 3 tablespoons cornstarch or 4-5 tablespoons of AP flour

For Assembly:

  • 1/4 cup unsalted butter in small slices
  • 1 large egg with 1 teaspoon of water beaten
  • Raw sugar for garnish
US Customary – Metric

Instructions

For The Crust:

  • Follow the instructions for the crust here: https://grandbaby-cakes.com/perfect-pie-crust-recipe/

For The Peach Filling:

  • In a large bowl, add peaches, lemon zest and juice, both sugars, all spices and vanilla, and cornstarch or flour and toss together until peaches are well coated. If the peaches are frozen, you might need a little bit more flour so the filling isn't wet.

For Assembly:

  • Preheat oven to 350 degrees.
  • Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
  • Fill pie dough with peach filling.
  • Dot top of peach filling with butter.
  • Roll out remaining dough and add to the top of the peach filling in a full sheet, in a lattice design or in another decorative design of your choosing.
  • Brush top of pie crust with egg wash and sprinkle with sugar.
  • Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.

Notes

  1. Use firm and ripe peaches, not mushy or bruised. They should have a little give when you press them but still hold their shape.
  2. Peel your peaches right. Place them in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slide right off.
  3. Adjust the sugar in your fresh peach pie filling. Some need less, and some need a little more. Taste first, boos!
  4. Keep all your pie crust ingredients cold. Cold butter equals flaky layers.
  5. Place a baking sheet on the bottom rack of your oven. It’ll catch any juices that bubble over.
  6. Tent the edges and top of the crust with foil. That way, it doesn’t burn before the filling is ready.
  7. Let your pie cool completely before slicing. The filling needs time to set y’all, or all that juicy goodness will run right out.
How to Store & Reheat Fresh Peach Pie
  • Fridge: Ensure your peach pie has completely cooled to room temp. This can take up to 3 hours, boos. Then cover it tightly with foil or plastic wrap and store in the fridge for up to 4 days.
  • Freezer: Once fully cooled, double wrap the pie in plastic wrap and foil, or store slices in airtight containers. It’ll keep in the freezer for 3 months.
  • Reheat: Warm slices in the oven at 325°F for 10-15 minutes, or pop one in the microwave for about 30 seconds. Add a scoop of ice cream and you’re back in business!

Nutrition

Calories: 456kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 361mg | Potassium: 284mg | Fiber: 2g | Sugar: 30g | Vitamin A: 990IU | Vitamin C: 8.5mg | Calcium: 45mg | Iron: 1.8mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  1. Use firm and ripe peaches, not mushy or bruised. They should have a little give when you press them but still hold their shape.
  2. Peel your peaches right. Place them in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slide right off.
  3. Adjust the sugar in your fresh peach pie filling. Some need less, and some need a little more. Taste first, boos!
  4. Keep all your pie crust ingredients cold. Cold butter equals flaky layers.
  5. Place a baking sheet on the bottom rack of your oven. It’ll catch any juices that bubble over.
  6. Tent the edges and top of the crust with foil. That way, it doesn’t burn before the filling is ready.
  7. Let your pie cool completely before slicing. The filling needs time to set y’all, or all that juicy goodness will run right out.
A slice of golden fresh peach pie with a lattice crust on a white plate, positioned next to a silver fork, with the rest of the pie and milk bottles blurred in the background

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Recipe Help

How do I keep my peach pie from being runny?

If your peaches are frozen, add a little more flour or cornstarch to soak up the moisture. And let the pie cool completely so the filling can set.

Can I use store-bought pie crust for this easy peach pie recipe?

You can, boos! But y’all know homemade is always better.

Other Amazing Peach Recipes to Try

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Filed Under:  Dessert and Baking, Oven, Pies, Summer Recipes

Comments

    1. Hi Cathy! You’ll just want to make sure to thaw your peaches completely and let the excess water drain off (I would put in a colander with a plate under so it drips off the water as it thaws)

  3. What a Wonderful Easy to follow recipe! My pies turned out Spectacular! I will Definitely be using this recipe All Summmer!❤️

    Reply
4.44 from 46 votes (31 ratings without comment)

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