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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How To Make This Fresh Peach Pie Recipe
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.
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.
Step 3: Fill the pie dough with peach filling.
Step 4: Dot the top of the peach filling with butter.
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.
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 Recipe
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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
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
- Use firm and ripe peaches, not mushy or bruised. They should have a little give when you press them but still hold their shape.
- 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.
- Adjust the sugar in your fresh peach pie filling. Some need less, and some need a little more. Taste first, boos!
- Keep all your pie crust ingredients cold. Cold butter equals flaky layers.
- Place a baking sheet on the bottom rack of your oven. It’ll catch any juices that bubble over.
- Tent the edges and top of the crust with foil. That way, it doesn’t burn before the filling is ready.
- Let your pie cool completely before slicing. The filling needs time to set y’all, or all that juicy goodness will run right out.
- 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
Recipe Tips
- Use firm and ripe peaches, not mushy or bruised. They should have a little give when you press them but still hold their shape.
- 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.
- Adjust the sugar in your fresh peach pie filling. Some need less, and some need a little more. Taste first, boos!
- Keep all your pie crust ingredients cold. Cold butter equals flaky layers.
- Place a baking sheet on the bottom rack of your oven. It’ll catch any juices that bubble over.
- Tent the edges and top of the crust with foil. That way, it doesn’t burn before the filling is ready.
- Let your pie cool completely before slicing. The filling needs time to set y’all, or all that juicy goodness will run right out.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
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.
You can, boos! But y’all know homemade is always better.
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i can never pass up a good slice of pie! love the lattice.. looks gorgeous jocelyn!
Hands down, peach pie is my most favorite fruit pie. I just can’t stop at one slice. 🙂 Gorgeous pie!
Same here Ashley! It is so addictive!
That looks so good! I love good fresh peaches but haven’t found any yet.
They should be coming around to you shortly! Can’t wait right?
It’s totally a peach pie week! This looks gorgeous! I love your crust recipe, I am going to have to try it!!
Thanks so much my dear! The crust is magical!
Peach season is definitely the most important season! I love traditional pies so much. They are the best and this one is gorgeous!
Same here! There is nothing better than a good classic peach pie.
Beautiful photos! I want a big slice right now!
Thank you so much Annie!
Peaches are my favorite summer fruit. Nothing beats a fresh one – can’t even tell you how excited I am that peaches are finally in season. This pie looks incredible!!
Gosh I seriously do a happy dance when peaches are in season!!
I want this pie asap! Gorgeous photos as always.
Question…we don’t always get the nice peaches up here in CT. Have you ever used canned or frozen?
Hi Tina, I have used frozen that I have thawed out and it works just fine. Canned in a pinch will do too! Just drain them.
Jocelyn, this pie looks absolutely beautiful. I love the traditional criss-cross pattern on the top!
I just bought 2 peaches today from the supermarket. Extraordinary because it’s winter here in Australia, but I bought them because sometimes it feels like summer here anyway (it’s really not that cold). Then I saw that they were from the USA! Maybe they should be destined for something special like this pie, especially as they were so expensive!
Oh gosh! I bet it is hard to get some nice peaches right now in Australia.