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

peach crumble pie on white plate with fork

BEST 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.

Why you’ll love this recipe

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 2 crust peach pie on blue plate

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 a peach pie?

  • Toss the peaches with cornstarch, sugar, lemon juice, and cinnamon.
  • Add to pie crust.
  • Decide on a topping, then bake. Super simple!

How to top Peach Pie?

There are three ways to top your pie:

overhead shot of crumble pie

Expert Fruit Pie Tips

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.

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.

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.

slice of peach crumble pie

Peach Pie

4.96 from 96 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


  • 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:


  • 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

Other pie recipes you will want to try:

**Did you make this recipe? Don’t forget to give it a star rating below!**

Last Updated on February 1, 2023

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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Recipe Rating


  1. I’ve made this pie several times now, always with the crumble crust. I’ve used frozen peaches and the last two times it has been so watery. I mixed the ingredients at the last minute and I cooked the crust for 10 min ahead of time as you suggested in the recipe but the peaches are a bit hard and the pie is so watery. I am wondering if I’m not cooking it long enough or if it’s something else. Any advice?

    1. Hi, just read this tip in another peach pie recipe, toss the peaches with sugar, let stand 30 minutes, drain juice into saucepan and boil to a syrup for 10 min. Add back to peaches. Some people say to add a little butter at the end of the boiling period. Going to try it myself!

  2. Just made this pie. I have loved cherry pie my whole life, but this is MY NEW FAVORITE pie! I used frozen peaches from Costco. I had a leftover homemade butter pie crust in the freezer., so put this together very quickly. I sprinkled the lemon juice on the peaches. I whisked the sugar, cinnamon, and cornstarch together before adding to peaches which made everything uniformly combined. This recipe has no special, secret ingredients — just things everyone has on hand, but it is perfect!

  3. I w as fortunate to have a piece of the peach crumb with ice cream at our last card game, it was delicious. All plates were happy plates thanks ❤️🦋

  4. Perfect proportions of fruit, sweet, tart and spice equals a perfect pie. We went for the crumb topping option. The recipe yielded a bit more than was needed, and we put it on thick. Thanks for the recipe. Will make again!

  5. The best peach pie I and my guests have had!! 1st time using a crumbles top crust and will do so going forward . Everything was perfect. Thank you!!

  6. Very simple recipe, amazing results. I used refrigerated crust, ripe first of the season peaches and it was one of the best creations ever! Not a lot of sugar in the peach mixture so the peach flavor shines through. I made this with the crumb topping using 50/50 ratio of brown and white sugar and a little nutmeg. Grating the butter was helpful. Finished the topping with a sprinkle of turbanado sugar. Crumb has a little crunch. Rave reviews!

  7. Made this tonight as I had fresh 🍑. Mine came out REALLY liquidy. I added everything in the recipe. Maybe bc I count my peaches up into small chunks? Any advice? Still delish!