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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
I’m super excited about making this tonight. A friend just gave me a bag of South Carolina fresh peaches. I’ve been eating them with breakfast for a few days now and decided to be brave and make a pie. I searched recipes and found yours. Your video and instructions took all the fear away. Can’t wait to get started … will refrigerate until tomorrow when our friends come over for dessert!
I made this for the first time last night I had never made a peach pie before… I always thought it was too difficult to do and I never wanted to use the pre-made peach pie filling from the stores…. I absolutely love this pie crust it is divine… the crumble topping… lol oh my goodness I don’t know how but I winded up the first try went into a dough dough and so I messed with it and the more I did the more doughy it became lol… I threw that out and started again and I got it to come out perfect…. the peach filling part I followed as stated though I only had 2 cups of peaches I drained and dried them a bit with a napkin I also added in vanilla extract, nutmeg and all spice…. the sugar I did 1/3 cup each of white granulated and brown sugar…. the pie came out perfect and its addicting…. I had two slices already lol my family really enjoys this pie and though it took me hours to get done now that I know how easy it is to put together will be making again its funny cause I was at the store today and picked up more peaches lol… thank you so much for posting all your information tips and recipes… I really enjoy watching and learning new things with baking…. I’ve also made the rainbow birthday cake for my daughters 6th birthday a month ago she wanted blue purple and pink I did the 3 layer cake and did your buttercream frosting and colored that pink as well and decorated it was delicious! loved the video too :^ ) ps wish I could upload a pictures of the peach pie and rainbow cake
Great recipe! I went with the crumble topping, and I used mixed frozen fruit since I didn’t have enough peaches (peaches, pineapple, strawberry, mango). Definitely thaw and drain the fruit beforehand. I will definitely use this recipe again- the filling was not too liquidy and didn’t make my pie crust soggy.
Great Peach Pie! My whole family loves it. I made it with the crumb topping.
Holy cow this was a big hit with my family last night! I did it with the crumble top and it was delicious I also did use canned peaches but made sure to dab them with a paper towel to dry them out a bit before doing the cornstarch mixture it came out perfectly!
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