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This Peach Pie recipe 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 pie filling recipe, you can make this into any pie you like – if you love peach you’ll love this pie!

peach crumble pie on white plate with fork

Peach season might be in summer but you can enjoy peach pie all year long! This peach pie recipe is made with frozen peaches, but you can use fresh, frozen, or even canned to make this perfect pie. 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!

two peach pies with one being crumble topping and the other being lattice topped.

Peach Pie Ingredients

  • Peaches: You can use frozen thawed peaches or drained canned peaches for this pie. If you use fresh peaches you’ll need to peel them.
  • Sugar: Granulated sugar for sweetness, don’t add more than called for or the filling will weep. The ratio of cornstarch to sugar is carefully designed for a pie that isn’t weepy. Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances it’s wet.
  • Cornstarch: This is the thickener for the pie. I find cornstarch works better than flour.
  • Pie Crust: Use my all butter pie crust or a semi-homemade crust from the store.
  • Except for apple, you can use this easy recipe for almost any fruit or berry filling.

How to top Peach Pie?

There are three ways to top your pie:

lattice topped pie with peached baked into the center in a clear pie.

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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 pie crust, 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.
lattice topped pie with peached baked into the center in a clear pie.
4.92 from 104 votes

Peach Pie Recipe

By: Dorothy Kern
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!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
two peach pies with one being crumble topping and the other being lattice topped.
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Ingredients

  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen peaches, (about 2 pounds)
  • ⅔ cup (134g) granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 4 tablespoons (32g) 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.

Notes

  • The pie will be a bit runny when it comes out of the oven but will thicken as it cools.
  • Don’t skip the baking at a higher temperature – this helps the bottom crust bake through.
  • Store the pie in the refrigerator for up to 3 days or freeze the pie for up to 2 months.
  • Crumble Recipe for topping
  • How to make a double crust pie: Basically make double the crust, then top the pie with the second crust. Cut some vent holes in the top or make a decorative pie crust.
  • How to make a lattice topped pie

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing and Making Ahead

Store cooled peach pie covered with plastic wrap in the refrigerator (same for leftovers). To freeze pie, wrap it well and store in freezer. It’s okay to make the crust and topping ahead of time, but don’t add the sugar to the peaches and the fruit to the crust until just before baking.

process shot of peach pie being made.
process shot of peach pie being made.
process shot of peach pie being made.

How do you make peach pie?

  1. Whisk cornstarch, sugar, and cinnamon first so it coats the peaches evenly.
  2. Be sure to toss the fruit with the dry ingredients immediately before baking to avoid a weepy pie.
  3. Decide on a topping, then bake. Be sure to use a pie crust shield or strips of foil to protect the outer ridge of the crust from getting too done.
  4. This pie may look when when it’s done baking but it will firm up as it cools.

FAQ

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 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.

Favorite Fruit Pies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.92 from 104 votes (71 ratings without comment)

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81 Comments

    1. Hi Joyce, the ingredient measurements are listed on the recipe card (scroll down the post).
      ½ teaspoon ground cinnamon
      4 tablespoons (32g) cornstarch

      Reply

  2. This is a horrible recipe and wasted my time and ingredients … lowering the oven to 350 made my pie raw after in total 40 minutes of cooking … check my recipe book and it says bake 425 the whole time. A lot of verbiage with no substance .. this fuels me to start my one site with proven recipes. I give zero stars.

    Reply

    1. I am so sorry that happened to you. Can you let me know if you were using fresh or frozen fruit? I make all of my fruit pies at 425 to start, then lower to 350. Chances are your pie needed longer in the oven – all ovens cook differently. Looking back at this recipe, I know that my new oven would need longer (seems strange that a newer oven would need longer but it’s the truth). I will add a note to the recipe, but I know this is a proven method that works after 15 years of testing.

      Reply

  3. I made this pie today with the crumble option. I entered into a pie contes but I didn’t win. I should have made it yesterday!! I forgot that fruit pies need to set. Anyway it was amazing! Thank you!

    Reply

    1. Hi Alexis, you’ll want to stir ingredients together in a bowl, then pour into prepared pie plate.

      Reply