Peach Pie (double crust or crumble recipe)

4.82 from 16 votes
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Peach Pie is such an easy pie recipe that is classic for summer. Make this easy peach pie with a crumble topping or as a double crust pie or even with a lattice!

Once you have my peach filling recipe, you can make this into any pie you like. Peach lovers will love this pie.

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slice of peach crumble pie on a white plate with a fork

Peach Pie Recipe

Peach season might be in summer but you can enjoy peach pie all year long! This peach pie recipe is made using frozen peaches, but you can use fresh, frozen, or even canned! Now you can have peach pie for Thanksgiving or any time of year!

Even better, if you can’t decide what kind of topping you want on your peach pie, don’t worry. This recipe is written as a peach pie with crumble topping OR a peach pie with double crust. You can even make a lattice topping if you’d like.

I think the most important part of this peach pie recipe is the ratio of filling ingredients. I’ve perfected my fruit pie filling so that it works with almost any fruit: fresh, frozen or otherwise! This is a great recipe to have in your recipe box for whenever you have fruit you need to use up. Just last weekend I made this peach pie with raspberries and it was fantastic!

slice of peach pie on a blue and white plate

How do you make a fruit pie filling?

Have you ever made a fruit pie and it was too wet? Chances are your binder wasn’t good enough and/or you used too much sugar.

  • Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances it’s wet.
  • Fruit pies need binding. Flour and cornstarch are the two most popular binders.

Fruit pies can be tricky: you want enough liquid so they’re not dry but not enough that they puddle out when you slice them. I’ve tried a few different methods but I’ve found that, overall, cornstarch makes a better fruit pie.

Except for apple, you can use this easy recipe for almost any fruit filling.

Ingredients for fruit pie filling

  1. Sugar
  2. Cornstarch
  3. Lemon juice (may substitute lime or orange when desired)
  4. Cinnamon

I know it might seem weird to add cinnamon to a fruit pie, but I love the contrast in flavor it gives.

Then you just have to choose the topping: double crust, crumble, or lattice!

Avoiding a soggy bottom peach pie

One question I always get asked about baking pies is how to make the pie crust not soggy on the bottom. I don’t like a crunchy bottom crust but I don’t want it soggy. To combat the problem do the following:

  1. Bake the pie at 425°F for 10 minutes.
  2. Then lower the temperature to 350°F and bake until done. Cover the outer edges of the pie crust with a pie crust shield if they start to brown too much before the pie is cooked through.
  3. I love using clear pie plates so I can SEE how baked my crust is!

To brown the edges of your crust (and top if you’re using a lattice or double crust), be sure to brush the pie with a bit of egg wash before baking. I make my egg wash with one egg and a tablespoon of water.

How done your pie crust gets also depends on what recipe you’re using:

If you’re using a refrigerated crust or frozen one from the store, it will cook faster. Homemade crusts, like my all butter pie crust, will take longer to cook.

If you’re worried about the bottom and you want a very crunchy crust here is what to do:

  1. Blind Bake the crust for about 10 minutes.
  2. Then fill the pie and bake as directed.

That will help the crust get super crunchy, if you prefer it that way.

Crumble topped Peach Pie Recipe

FAQ about making THE BEST peach pie recipe

How many cups of fruit do you need for a peach pie?

I find that 5 cups of fruit works best for a regular 9-inch pie.

How do you make a peach pie with fresh peaches?

Simple: just peel and slice your fruit, then make your filling. Tip: to easily peel fresh peaches, score them with an X, drop them in a large pot of boiling water and boil for one minute. Remove to an ice bath (large bowl of water filled with ice) to stop the cooking. Once cool, the peel should peel right off.

Can I use frozen peaches to make peach pie?

Most definitely yes, you can use frozen peaches. I almost always use frozen fruit in my pies! One tip for frozen fruit: THAW IT and drain it well. You do not want any extra water in your filling!

Can you make a peach pie with canned peaches?

Yes you can, just make sure they are very well drained and patted dry before making the filling. Otherwise you’ll have the same problem as frozen: too much water.

How do you thicken peach pie filling?

I thicken my peach pie filling with cornstarch. I find that it’s the best way to ensure you get a thick filling.

Why is my peach pie runny?

First, if the pie is still hot, it might be runny and it will set as it cools. Once cool, if it’s still runny then chances are you used too much sugar or the fruit was too wet.

Too much sugar can cause the fruit to weep more, causing a runny pie. If you are using frozen fruit, it must be thawed and drained well to avoid excess wetness in the pie (and a runny outcome). Also – be sure to only mix the filling immediately before putting it into the pie shell to bake. If it sits for any length of time before baking it will cause a soggy bottom and runny pie.

Other pie recipes you will want to try:

Have you made this recipe?

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Peach Pie

A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!
4.82 from 16 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 slice

Ingredients

  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen peaches
  • 2/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch

For topping:

Instructions

  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  • Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie with a crumble topping (as shown).
  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.
  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

Recipe Video

Nutrition Information

Serving: 1slice | Calories: 230kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 210IU | Vitamin C: 4.7mg | Calcium: 10mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie

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Last Updated on August 27, 2021

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34 CommentsLeave a comment or review

  1. I just made this recipe. It came out perfectly. We went peach picking and decided to try my hand at making a peach pie. The peaches were so juicy. I literally left the cut up peaches on paper towels to soak up the juiciness. The filling was perfect!!! My husband said that this was the best pie crust he ever had.

    Thanks for the great recipe

  2. I use refrigerated pie crust. I printed your recipe in 2019 and used it for fresh blueberry pies. Now I have fresh peaches and will use your recipe with the crumble topping. 😊

  3. Great flavor. I was excited to make a fresh peach pie. It ended up as a delicious albeit super runny and soggy. I’ve made many pies. I pre-baked and took out some of the liquid. I think perhaps I needed to add more cornstarch? Our guests were very forgiving – Who can complain about fresh peach crumble pie with ice cream! I’ll try this again and watch the liquid.

    1. Chances are the peaches were just super juicy! If you happen to notice that then you can add more cornstarch or let them rest on some paper towels before making the pie filling.

  4. We have had pie instead of cakes for special occasions for years. I made this pie last year and now this is the most requested pie for our special dinners. Oh, and the crumble has replaced my top crust upon request! Fantastic for apple and peach pies.

    P.S. I started using leaf lard a few years ago for my crusts. I highly recommend trying it, yummy.

  5. I’m super excited about making this tonight. A friend just gave me a bag of South Carolina fresh peaches. I’ve been eating them with breakfast for a few days now and decided to be brave and make a pie. I searched recipes and found yours. Your video and instructions took all the fear away. Can’t wait to get started … will refrigerate until tomorrow when our friends come over for dessert!

  6. I made this for the first time last night I had never made a peach pie before… I always thought it was too difficult to do and I never wanted to use the pre-made peach pie filling from the stores…. I absolutely love this pie crust it is divine… the crumble topping… lol oh my goodness I don’t know how but I winded up the first try went into a dough dough and so I messed with it and the more I did the more doughy it became lol… I threw that out and started again and I got it to come out perfect…. the peach filling part I followed as stated though I only had 2 cups of peaches I drained and dried them a bit with a napkin I also added in vanilla extract, nutmeg and all spice…. the sugar I did 1/3 cup each of white granulated and brown sugar…. the pie came out perfect and its addicting…. I had two slices already lol my family really enjoys this pie and though it took me hours to get done now that I know how easy it is to put together will be making again its funny cause I was at the store today and picked up more peaches lol… thank you so much for posting all your information tips and recipes… I really enjoy watching and learning new things with baking…. I’ve also made the rainbow birthday cake for my daughters 6th birthday a month ago she wanted blue purple and pink I did the 3 layer cake and did your buttercream frosting and colored that pink as well and decorated it was delicious! loved the video too :^ ) ps wish I could upload a pictures of the peach pie and rainbow cake

  7. Great recipe! I went with the crumble topping, and I used mixed frozen fruit since I didn’t have enough peaches (peaches, pineapple, strawberry, mango). Definitely thaw and drain the fruit beforehand. I will definitely use this recipe again- the filling was not too liquidy and didn’t make my pie crust soggy.

  8. Holy cow this was a big hit with my family last night! I did it with the crumble top and it was delicious I also did use canned peaches but made sure to dab them with a paper towel to dry them out a bit before doing the cornstarch mixture it came out perfectly!