Go Back
–+ servings
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
Print Recipe
4.44 from 46 votes

Fresh Peach Pie Recipe

This Fresh Peach Pie recipe combines ripe summer peaches, spices and sweetness under a buttery and flaky crust! 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 456kcal
Author: Jocelyn Delk Adams

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