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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


BEST Homemade Peach Pie Recipe

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! 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!

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

Ingredients Needed

  • 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.
  • Cornstarch: This is the thickener for the pie
  • Pie Crust: Use my all butter pie crust or a semi-homemade crust from the store.

How do you make peach pie?

  • Whisk cornstarch, sugar, and cinnamon.
  • Toss dry ingredients with peaches and lemon juice.
  • Add to pie crust in 9-inch pie pan.
  • 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.
  • Always serve with a scoop of vanilla ice cream!
lattice topped pie with peached baked into the center in a clear pie.

How to top Peach Pie?

There are three ways to top your pie:

overhead shot of crumble pie

Keep Fruit Pie From Being Runny

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. I prefer cornstarch and find it works best when thickening fruit pies.

This pie may look when when it’s done baking but it will firm up as it cools.

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

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.

Storage

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.

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.

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

Peach Pie Recipe

4.96 from 97 votes
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
Yield 12 servings
Serving Size 1 slice

Ingredients
 

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

For topping:

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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

Recipe 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

Recipe 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
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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.

4.96 from 97 votes (71 ratings without comment)

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57 Comments

  1. Thank you so much for walking me through my pie questions. I have several frozen bags of fruit and was not sure how to make a pie that was not soggy or runny. I pre-baked the pie crust and what a difference it made. It was the best peach pie I had ever made. Thanks again Teri Barth

  2. Delicious peach pie! Store bought crust and I baked it at 425 for 15 minutes and 350 for 30 minutes. Perfect bake.

  3. I just made the two crust peach pie and it was so easy. I added a bit more cornstarch because my peaches were really juicy and it came out perfect!

  4. Question about cooking it at a higher temp and then lowering temp to finish. While the oven is cooling to the lower temp do you leave the pie in and keep it cooking or take it out and put it back in when it is cooled to the lower temp?