Easy Peach Pie Recipe

This peach pie recipe comes from my great-grandmother's handwritten cookbook, discovered in her cedar chest after she passed. What makes this version special isn't just the flaky, buttery crust or the perfectly spiced filling - it's the technique she developed during the Great Depression to make every peach count. After 18 years of making this pie for county fairs and family gatherings, I've tweaked her method to work with both fresh summer peaches and quality canned ones, so you can enjoy this slice of heaven year-round.

Mini peach pie tart with golden lattice crust styled like a rose, placed on a wooden board with glossy finish and sugar crystals.

Why You'll Love This Peach Pie Recipe

This peach pie recipe shines because it works with whatever peaches you can find - whether they're perfect summer beauties from the farmer's market or decent grocery store peaches that need a little help. Great-grandmother's trick of macerating the peaches with sugar and spices for 30 minutes before baking draws out their natural juices and creates the most incredible syrup that soaks into every bite.

What really sets this recipe apart is how forgiving it is. The crust recipe is nearly foolproof (I've taught it to countless nervous bakers), and the filling is flexible enough to handle peaches that are too ripe, too firm, or even frozen. Max loves helping me taste-test the filling before it goes in the oven - we always end up eating way too many sweet, spiced peaches straight from the bowl. Plus, this pie actually gets better the next day when all the flavors have had time to come together.

Jump to:

Why You'll Love This Peach Pie Recipe
Ingredients for Peach Pie Recipe
How To Make Peach Pie Recipe Step By Step
Equipment For Peach Pie Recipe
Peach Pie Recipe Variations
Smart Swaps for Peach Pie Recipe
Storing Your Peach Pie Recipe
My Cousin's Hidden Gem: A Recipe for Success
Top Tip
Why This Peach Pie Recipe Works
FAQ
Time to Bake Summer's Best!
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Pairing
Peach Pie

Ingredients for Peach Pie Recipe

The Peach Filling:

Fresh peaches
Granulated sugar
Brown sugar
All-purpose flour
Ground cinnamon
Fresh nutmeg
Pure vanilla extract
Fresh lemon juice
Pinch of salt

Fresh peaches, flour, brown sugar, lemon, cinnamon sticks, and vanilla arranged in bowls on a white background.

The Perfect Crust:

All-purpose flour
Cold unsalted butter
Ice water
Salt
Touch of sugar

Finishing Touches:

Extra butter dots
Egg wash for golden color
Coarse sugar for sparkle

See recipe card for quantities.

All-purpose flour, butter, salt, and eggs arranged on a light surface for preparing homemade pie crust.

How To Make Peach Pie Recipe Step By Step

Crust First:

Cut cold butter into flour mixture
Add ice water bit by bit
Form dough without overworking
Chill for 30 minutes
Roll bottom crust and fit into pie pan
Keep chilled while making filling

A hand brushing egg wash onto an unbaked pie crust set in a pie dish, with a cup containing a cracked egg nearby.

Peach Prep:

Peel and slice peaches into wedges
Toss with both sugars and spices
Add flour and vanilla
Let sit for 30 minutes
Stir in lemon juice

A glass bowl filled with sliced fresh peaches tossed with sugar and spices, sitting on a marble countertop.

Assembly Time:

Pour peach mixture into bottom crust
Dot with small butter pieces
Roll out top crust or create lattice
Seal edges and crimp
Brush with egg wash
Sprinkle with coarse sugar

A raw peach pie in a pie dish filled with sugared peach slices and dotted with cubes of butter, ready for the top crust.

The Bake:

Cool at least 2 hours before slicing
Start at 425°F for 15 minutes
Reduce to 375°F for 35-45 minutes
Look for bubbling filling and golden crust

A classic peach pie ready for baking, sealed with a decorative lattice top crust and placed on a marble surface next to a pastry brush.

Equipment For Peach Pie Recipe

9-inch pie pan (glass or ceramic)
Large mixing bowls
Pastry cutter or two knives
Rolling pin
Sharp paring knife
Measuring cups and spoons

Peach Pie Recipe Variations

Peach Berry Bliss:

Add fresh blueberries
Mix in blackberries
Extra tablespoon of flour
Lemon zest boost

Southern Comfort:

Splash of bourbon
Toasted pecan pieces
Brown butter in crust
Extra vanilla

Crumb Top Delight:

Skip top crust
Oat and butter crumble
Cinnamon sugar mix
Golden and crunchy

Ginger Peach:

Fresh grated ginger
Crystallized ginger pieces
Orange zest
Warm spice blend

Rustic Galette Style:

Free-form shape
Fold edges up
Brush with cream
Casual and beautiful

Smart Swaps for Peach Pie Recipe

Peach Options:

Fresh → Frozen (thawed and drained)
Ripe → Slightly firm peaches
Regular → Canned peaches in juice
Yellow → White peaches

Flour Alternatives:

All-purpose → Pastry flour
Regular → Gluten-free flour blend
White → Whole wheat pastry flour

Sweetener Changes:

White sugar → Coconut sugar
Brown sugar → Maple sugar
Regular → Honey (reduce liquid)
Standard → Sugar-free blend

Crust Swaps:

Butter → Vegetable shortening
Regular → Vegan butter
Traditional → Lard (old-school way)

Spice Mix-ups:

Standard → Ginger and allspice
Cinnamon → Apple pie spice
Nutmeg → Cardamom

Storing Your Peach Pie Recipe

Counter Storage (2-3 days):

Cool completely before covering
Loose foil tent (keeps crust crisp)
Room temperature only
Don't refrigerate unless very hot weather

Fridge Storage (up to 5 days):

Cover tightly with plastic wrap
Bring to room temperature before serving
Or warm individual slices in oven
Bottom crust softens but still tastes great

Freezer Magic (up to 3 months):

Wrap whole pie in plastic, then foil
Or freeze individual slices
Thaw overnight in fridge
Warm in 350°F oven for 10 minutes

Make-Ahead Tips:

Add 10 minutes to baking time if frozen
Bake completely, then freeze
Unbaked pies freeze well too

My Cousin's Hidden Gem: A Recipe for Success

My cousin discovered something incredible about peach pie during her time working at a small-town diner in Georgia back in the 1990s. While everyone else was following the standard recipe, she noticed that the most popular pies came from batches where they'd accidentally let the peach filling sit overnight in the walk-in cooler before baking. The overnight rest allowed the peaches to release more juices, which then got absorbed back into the fruit, creating a really concentrated peach flavor.

My cousin started doing this on purpose, preparing her peach filling a full day ahead and letting it macerate in the refrigerator. The next day, she'd drain off about half the liquid (perfect for drizzling over ice cream!) and use the intensely flavored, slightly firmer peaches for her pies. The result was peach pie with incredibly deep flavor and the perfect texture - not too juicy, not too dry.

Top Tip

Remember, the best peach pie can't be rushed - as Great-grandmother always said, "Good things come to those who wait for the peaches to tell their story." The overnight maceration and proper cooling time are what separate good pie from great pie. Don't skip the 30-minute resting period for the filling - those juices need time to develop and thicken naturally.

I learned this the hard way after many runny slices in my early baking days. Max always reminds me of the time we couldn't wait and ended up with peach soup instead of pie slices. Now we use the cooling time to make fresh whipped cream or vanilla ice cream - the anticipation makes that first perfect slice even sweeter. Trust the process, and you'll be rewarded with a pie that slices cleanly and tastes incredible.

Why This Peach Pie Recipe Works

From teaching this recipe in my weekend cooking classes, I know exactly what makes people nervous about peach pie - and how to make it totally doable. The key is Great-grandmother's maceration technique, where you toss the peaches with sugar and let them sit for 30 minutes. This draws out the natural juices and creates a syrup that prevents the filling from being either too dry or too watery.

The crust recipe is practically foolproof because it uses just the right amount of water and keeps everything cold. I've watched countless nervous bakers succeed with this method because cold butter creates those flaky layers when it hits the hot oven. Plus, starting at high heat and then reducing the temperature ensures the bottom crust gets crispy while the top stays golden. The filling bubbles up through the lattice vents when it's perfectly done - no guessing required.

FAQ

What is the difference between a peach pie and a peach cobbler?

Peach pie has pastry crust on both top and bottom, creating distinct layers, while peach cobbler typically features fruit on the bottom with biscuit or cake-like topping. Pie crusts are rolled thin and crispy, whereas cobbler toppings are dropped or spooned on and have a more rustic, fluffy texture.

What makes a good peach pie?

A good peach pie balances sweet, juicy peaches with just enough thickener to prevent runniness. The crust should be flaky and golden, not soggy. Using slightly firm peaches prevents mushiness, while the right sugar-to-fruit ratio lets the peach flavor shine without being too sweet.

What is the oldest fruit Peach Pie Recipe?

Apple pie is often considered the oldest fruit pie, dating back to medieval England around the 1300s. However, fruit-filled pastries existed in old civilizations. Peach pies became popular in America during the 1800s when peach growing expanded across the southern states.

Is peach pie healthy?

Peach pie provides some nutrients from fresh peaches like vitamin C and fiber, but it's high in sugar and butter from the crust and filling. While not a health food, homemade versions let you control ingredients and sugar content, making them better than many store-bought options when enjoyed in moderation.

Time to Bake Summer's Best!

Now you have all the secrets behind the perfect peach pie - from Great-grandmother's maceration technique to my cousin's overnight flavor trick. This recipe proves that some traditions are worth keeping, creating memories that last long after the last slice is gone.

Craving more homestyle favorites? Start your morning right with our Healthy Perfect Omelette Recipe that's packed with nutrition and flavor. For something sweet and indulgent, try our The Best Spanish Churros Recipe that brings bakery-quality treats to your kitchen. Or celebrate the season with our The Best Pumpkin Roll Recipe that's perfect for fall gatherings and holiday tables!