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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!
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!
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!
How to top Peach Pie?
There are three ways to top your pie:
- Double Crust Pie: Top the filling with a second crust.
- Lattice Pie Crust: make a lattice or decorative top crust.
- Crumb Topping Peach Pie: Use my favorite crumble topping recipe!
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.
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
I find that 5 cups of fruit works best for a regular 9-inch pie.
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.
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.
Peach Pie Recipe
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:
- 1 recipe All Butter Pie Crust
- 1 recipe Crumble 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
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
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
Omg!! Just picked peaches from our tree. Found your recipe. Followed it to a tee. Best peach pie ever! Used crumb crust.
Delicious peach pie! Store bought crust and I baked it at 425 for 15 minutes and 350 for 30 minutes. Perfect bake.
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!
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?
You just leave it in the oven.
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