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There’s nothing quite like the sweet, juicy taste of fresh peaches baked into a golden, buttery crust. Easy homemade fresh peach pie is the ultimate summer dessert—simple enough for beginners, yet delicious enough to impress your family and guests. Whether you’re enjoying it warm from the oven or chilled with a scoop of vanilla ice cream, this classic treat celebrates the best of seasonal fruit in every bite.

Peach pie is deeply nostalgic for many, often tied to warm-weather family gatherings, BBQs, or grandma’s kitchen. But there’s no need to be intimidated by baking your own. With a few simple steps and the right techniques, you can make a peach pie from scratch that’s just as good (if not better!) than anything you’d buy.

Choosing the right peaches is key to the best flavor. For peeling peaches easily without bruising or wasting flesh, try this quick boiling-water method. Look for freestone peaches, which have pits that separate easily from the fruit, making them easier to slice and prep.

But the magic doesn’t stop with the fruit. To prevent a soggy or runny pie, it’s essential to balance the moisture and thickening agents in your filling. This guide to fruit pie fillings explains how ingredients like cornstarch and sugar interact with fruit juices, helping you create the ideal texture every time.

What Makes a Great Peach Pie?

A great peach pie is all about balance—between sweet and tart, juicy and firm, flaky and tender. Here’s what sets an exceptional peach pie apart:

Fresh peaches that are ripe but not mushy
A homemade crust that’s buttery, flaky, and golden brown
Just the right amount of sweetener to enhance, not mask, the fruit
Spices like cinnamon or nutmeg to add warmth without overpowering the peach flavor
A properly thickened filling that holds together when sliced

How to Choose the Best Peaches

Peaches come in two main types: freestone and clingstone. For baking:

Freestone peaches: Best for pies. The pits pop right out, making them easier to slice.
Clingstone peaches: Harder to prep. Better for jams or eating fresh.

To test ripeness, gently press the fruit near the stem—it should yield slightly. If your peaches are underripe, place them in a paper bag at room temperature for a day or two to ripen.

To peel them:

Boil for 30 seconds
Transfer to ice water
Gently rub off the skins

Ingredients Overview

You only need a few basic pantry staples and seasonal fruit:

Fresh peaches (6-8 medium)
White sugar
Brown sugar (optional)
Cornstarch
Lemon juice
Ground cinnamon
Vanilla extract
Butter (for dotting)
Pie crust (homemade or store-bought)

Step-by-Step Guide to Making Homemade Peach Pie

1. Prepare the Peaches

Peel, pit, and slice 6-8 medium peaches
Toss in lemon juice to prevent browning

2. Make the Filling

In a large bowl, combine:
- Sliced peaches
- ¾ cup sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- 1 tsp vanilla
Let it sit 15 minutes to draw out juice

3. Roll the Crust

Roll out the bottom crust and place in a 9-inch pie dish
Add the filling evenly

4. Top the Pie

Choose your topping:

Lattice top: Cut strips of dough and weave them
Full top crust: Add slits to allow steam to escape

Dot with butter before sealing

5. Bake

Preheat oven to 400°F (200°C)
Bake for 20 minutes
Reduce heat to 350°F and bake another 35–45 minutes
Crust should be golden and filling bubbling

Let it cool at least 3 hours before slicing to allow the filling to set.

Lattice Crust or Top Crust?

Both options work beautifully:

A lattice crust is classic and visually appealing
A full crust with steam vents gives a rustic look
Brushing with egg wash gives a golden, glossy finish

Common Mistakes to Avoid

Avoid these pie pitfalls:

Runny filling: Use enough cornstarch and cool completely
Soggy crust: Preheat your baking sheet and use a glass pie plate
Undercooked crust: Shield edges with foil if browning too fast

Cooling, Slicing & Serving Tips

Cool for 3–4 hours to firm up filling
Use a serrated knife for clean slices
Serve at room temperature or slightly warm with ice cream

Peach Pie Variations

Give your peach pie a twist:

Peach crumble pie: Replace top crust with brown sugar oat crumble
Cream cheese layer: Add a sweet cream cheese base before the filling
Mini peach hand pies: Use biscuit cutters and fold into half-moons

Make-Ahead, Freezing & Storage

Make your pie in advance with these tips:

Unbaked: Assemble, wrap tightly, and freeze for up to 3 months
Baked: Cool completely, wrap, and freeze. Reheat at 350°F until warm.
Leftovers: Store covered at room temperature for 2 days or refrigerate up to 5

Easy Peach Pie with Store-Bought Crust

Short on time? Store-bought crusts work too:

Let thaw before using
Reduce baking time by 5–10 minutes
Brush with egg wash for a homemade look

Nutrition Facts and Dietary Swaps

Typical nutrition per slice (1/8 of 9” pie):

320–380 calories
20g fat
35g carbs
3g fiber

Health-conscious tips:

Use low-sugar alternatives
Swap in vegan butter and dairy-free crust
Opt for whole wheat or gluten-free crusts

Frequently Asked Questions (FAQs)

Can you leave the skin on peaches for pie?
Yes, but the texture may be less smooth. Peeled peaches blend better in filling.

How do you keep peach pie from being runny?
Use cornstarch, let the filling rest before baking, and cool completely before slicing.

Should you peel peaches for baking?
Most bakers prefer peeled peaches for texture and aesthetics.

Can I use canned peaches in place of fresh?
Yes, but drain thoroughly and reduce sugar slightly to avoid overly sweet filling.

What spices go well with peach pie?
Cinnamon, nutmeg, ginger, and even a hint of cardamom pair beautifully.

Final Thoughts and Quick Recipe Summary

Easy homemade fresh peach pie is a joyful, rewarding dessert that brings out the best of summer. With a flaky crust and juicy, golden filling, it’s the kind of recipe you’ll want to make again and again.