Peach Pie (double crust or crumble recipe)

4.84 from 6 votes
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Peach Pie is such an easy pie recipe. Make this easy peach pie with a crumble topping or as a double crust pie or even with a lattice! It’s the perfect peach pie recipe.

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slice of peach crumble pie

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

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.

How do you make a fruit pie filling?

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

  • Sugar
  • Cornstarch
  • Lemon juice (may substitute lime or orange when desired)
  • 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!

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.

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.

Crumble topped Peach Pie Recipe

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.

Other pie recipes you will want to try:

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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!
4.84 from 6 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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See all of my pie recipes!

Blueberry Peach Dump Cake uses peaches too!

dump cake on white plate

I use crumble in my Apple Crumble Bar recipe too.

Apple Crumble Bars are an easy apple pie bar that start with a cake mix!

Cherry Peach Dump Cake is always a favorite.

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11 CommentsLeave a comment or review

  1. I followed the recipe to the T. It was easy and my pie was fabulous!!!  The filling was delicious with a perfect consistency and the crust was tender and just the right amount of flaky.
    I really appreciate the extra information on how to adapt to different fillings and types of crust. 
    Thank you!!!
    Cass from Priest Lake Idaho 

  2. I love this recipe! I use it often, as my coworkers absolutely inhale it. I use it with my press in the pan pie crust and a crumble topping. It is to die for. I added frozen mango chunks to it last time and the combo was extraordinary.

  3. I’ve finally unsubscribed. I could never get the extension thing to work and I like to print a recipe off. Anyway, a nice site. I just couldn’t make it work for me.

  4. Made this on the weekend with the crumble. It was my first time baking a pie ever! It was perfect and delicious and everyone loved it!  I followed the recipe to a T except I didn’t have a a pie shield but it wasn’t an issue. 

  5. I made this recipe and took it to a gathering with my cousins.  It was a hit…. everyone loved it! The filling was a perfect consistency!  In the past some of my fillings have been slightly runny but this was perfect and served up beautifully!  It was yummy with a scoop of vanilla ice cream. This will be my new go to recipe  for peach pie!

  6. Alas, after 40 minutes in the oven, my filling was very runny. I had to leave it in for another 20 minutes, but I don’t want to leave it any longer than that or the crust might be too hard.
    The pie is cooling now, so hopefully the filling thickens.

  7. I had never made peach pie before, but I had bought a case of Georgia peaches this summer, blanched and froze them. So I found your recipe and let me tell you 5 pies later and it’s the best pie my family and I have ever eaten.

  8. What a hit! I was nervous as this was my first attempt at peach pie. I used the all butter crust recipe and did a lattice top. Cook time was closer to 40 minutes for me. The filling was the perfect consistency and the crust was flaky and golden. It exceeded my expectations. Used frozen fruit for ease and this worked quite well. Ended up using just shy of a 32 ounce fruit bag. Highly recommend!!