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Old Fashioned Fresh Peach Pie, just like grandma used to make!
Fresh Peach Pie – made with juicy, ripe peaches and a flaky, buttery pastry crust. Don’t forget the ice cream!
Fresh fruit pies are always a favorite with our family.
As usual, I also sought the opinion of my senior taste tester – traveling husband (who by the way has not traveled so much since I started making so many pies.)  He said, “If you look up peach pie in the southerner’s dictionary, you’ll see a picture of this pie.” He went on to say “I’m from Atlanta and can tell you this is what a real peach pie tastes like.” Georgia peaches and all ya’ll 😉
I don’t think he’s going to say something less than complimentary … cause I didn’t marry no dummy! All joking aside, fresh fruit pies are my favorite too. It’s almost as if crust was invented just for amazing fruit fillings. The simple pies are some of the best, and this pie is simple, and it’s one of the best!!
Peaches are everywhere these days (in Virginia) and are very reasonably priced.
Here’s what you’ll need to make this luscious peach pie:
- double crust pastry
- 6 cups of peeled, sliced peaches (about 10-11 peaches)
- lemon juice
- corn starch
- almond extract
- butter
- cinnamon
- nutmeg
- salt
- granulated sugar
The filling is simple to make because the fruit does all the work for you. Once tossed in spices and sugar, the peaches macerate and create an incredible syrup. This flavorful peachy syrup thickens while it bakes with a little help from the corn starch.
As with other fruit-centric recipes, the quality of the fruit can make all the difference between “good” or “phenomenal” peach pie.
There is nothing like fresh Peach Pie with sweet, soft, syrupy peaches in a crispy, flaky buttery crust.
Make your own double crust pastry, or feel free to buy refrigerated pie dough.
This is how I like it … fresh Peach Pie and plain vanilla ice cream sprinkled with a little cinnamon.
Tips for selecting the best peaches:
- Select peaches that are firm with no shriveled skin;
- The peaches should be very fragrant;
- The fruit should be slightly soft when gently squeezed;
- Check for bruises and avoid damaged fruit;
- Color is a good indicator of great fruit, pick those with deep, rich hues;
- Large peaches have the most sugar, select medium to large peaches;
- Buy local if you can. Local peaches have spent less time traveling and more time on the tree to ripen!
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Fresh Peach Pie
Ingredients
- 2 pie dough recipes
- 6 cups fresh peaches peeled and sliced (about 10-11)
- 1 cup graulated sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- dash nutmeg
- dash salt
- â…› teaspoon almond extract
- 2 tablespoons butter
- juice of ½ a lemon
- 1 large egg beaten with 1 tablespoon milk for brushing on top
- 2 tablespoons coarse sugar for topping
Instructions
- Prepare and refrigerate a double crust pastry. It's always better to roll it out once well chilled!
- Peel and slice 6 cups of peaches. Toss the peaches in a large bowl with 1 cup sugar. Cover and set aside for about 1 hour.
- Preheat oven to 400°F. Line a large baking sheet with foil. Set aside
- Prepare a double crust and roll out half the dough. Fit the dough into the bottom of a 9-inch pie plate. Set aside.
- In a medium saucepan, whisk the corn starch, nutmeg, cinnamon and salt. Drain the peaches reserving the juice. Whisk the peach juice into the corn starch mixture. Cook over medium heat until the syrup boils. Whisk constantly and cook for about 2 minutes or until mixture thickens. Remove from heat and stir in lemon juice, almond extract, and butter. Carefully fold in the peaches and any extra peach juice. Pour into the crust.
- Roll out the remaining pastry and place on top of the peaches. Seal and flute the edges. You can make a lattice crust or cut vents in a solid top. Brush the top with a mixture of milk and one beaten egg. Sprinkle with raw or granulated sugar if desired. Cover the edges loosely with foil and bake on the foil lined baking sheet for 40 minutes at 400°F. Remove foil and bake an additional 10 minutes or until the crust is golden brown and filling is bubbly.
- Cool before cutting. Serve at room temperature or slightly warm. Store leftovers in the refrigerator. Top with ice cream and cinnamon if desired.
Recipe Notes
- We recommend our recipe and a step-by-step video for our Perfect Pie Crust in 3 easy stepsÂ
Nutrition
Here are a few more of our favorite peach treats:
Peach Raspberry Pie with a Lattice Crust ~ juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Â Topped with a flaky, lattice weaved crust, this pie is a family favorite! Click over to check out our how-to video with step by step directions for making a lattice crust.
Easy Peach Crumble –Â Juicy sweet peaches are topped with a simple mixture made with butter, flour, cinnamon and sugar then crumbled on top. The aroma and flavor is heavenly!
We love making our Perfect Pie Crust in a food processor. It comes together in minutes! Click on the photos for more information:
Originally published July 2011 – photos and notes updated July 2018
Janice
You do not specify a regular pie plate, or a deep dish. My regular pie plate is full when I pour 4 cups of water. This is 6 cups of peaches. Do they compress and fit in a regular pie plate? Or is this a deep dish pie? Thanks!
Tricia Buice
Hi Janice! Great question. Yes I use a deep dish pie plate for this recipe. If you don’t have one big enough, simply fill as much as you can and bake the extra peach mixture separately in a small casserole dish. You can add a little oat mixture on top and make a mini-crisp just perfect for the baker to enjoy. Hope you love this recipe as much as we do!
Maria C
I absolutely love the flavor of this pie but I’m having trouble with the filling being too soupy. I baked this pie twice in two weeks, cooking it longer the second time and it was still soupy, even after letting it chill in the fridge overnight. I picked my own peaches and am wondering if I used the wrong peaches. How much juice did you get and add to the corn starch mixture? The peaches I picked were the best peaches I’ve ever tasted. They were sweet, full of flavor but also full of juice. I probably had 2 cups of juice drained. I went back to the orchard the following week and asked which peaches were best for pies. I was pointed to a different row of trees. They weren’t as sweet and didn’t have as much juice. I used a different pie recipe and it ended up with a firm filling but I didn’t like the flavor as much. I’d like to keep experimenting with the peaches and I would like to give your recipe another try. Please let me know how much peach juice I should be adding back in. Thank you!
Tricia Buice
Hi Maria. Thanks for trying our pie recipe. I’ve never had two cups of juice come from our peaches so if you do, I would double the cornstarch. It seems I usually get around 1 cup of peach juice. Those are some juicy peaches for sure! Good luck and thanks again!
Sharon
I know fresh peaches are best but its winter. Can I use frozen peaches instead?
Cindy Carroll
Trish, this recipe is fantastic! I baked the pie yesterday. My son Chris came home for a visit and both he and my husband (and I) have really enjoyed it:) So tasty!
Tricia Buice
Thank you so much Cindy! You’re the best 🙂 So glad Chris came home for a visit and enjoyed the pie too. Special times!
Darlene
Delicious pie. Alabama peaches are great this year and I’m happy to have found your recipe.
Tricia Buice
Thank you Darlene! I’m so glad you tried our pie. I miss those southern peaches as we used to live in Tennessee. Nothing better than a slice of fresh peach pie!
Sharon
I know fresh peaches are best but its winter. Can I use frozen peaches instead?
Tricia Buice
Hi Sharon. I think it will be fine. Make sure they’re good quality peaches, with great peach flavor. No need to thaw completely before mixing it up. Enjoy!
Gerlinde @ Sunnycovechef
You are killing me with all these pie recipes. I like the way you make your pie crust.
Susan
I love the smiley face look on your pie 🙂 Even this northern gal loves peaches and your pie looks like perfection! Wish I’d have been a neighbor during your year of pie making 🙂
Tricia Buice
Wish I could have shared them with you Susan – thank you!
Liz
Once I get my kitchen back, I’m going to try out your pie crust! We actually had peach pie for dessert tonight—one of my favorite summer treats. Yours looks perfect!!
Tricia Buice
Thank you Liz – I can’t wait to see your finished kitchen! You are one lucky lady 😉
Pam
Great, Tricia! Now I’m slobbering all over the place and so is Bill who just saw your pics! You made the perfect dessert and the cobblers don’t look bad either! 🙂
Tricia Buice
Thank you Pam!
Lori @ RecipeGirl
My favorite pie ever- it looks mouthwatering perfect!
Tricia Buice
Thanks Lori – it’s a favorite here too 😉
Jennifer @ Seasons and Suppers
Beautiful! Can’t wait for Ontario peaches (soon 🙂
Tricia Buice
I know you will post something amazing when your peaches come in – can’t wait!
Angie@Angie's Recipes
Best peach pie I have ever seen! Thumbs up for you, Tricia.
Tricia Buice
Thank you Angie – it was a good one!
Karly
This looks delicious! I must be craving pie because I can’t wait to try this. Pinning for later!
Tricia Buice
Thanks Karly – great to hear from you! Hope all is well and that you’re having a wonderful summer
sue @theviewfromgreatisland
I agree with your hubby, that pie really does look like the dictionary definition of the PERFECT pie, I love how thick the filling is, mine are always runny 🙂 I want a big bite right now!!
Tricia Buice
Thank you Sue – I could eat some myself – happy weekend!
Larry
Looks delicious Tricia, especially your crust – my favorite pie part. Peaches and blueberries are in here and I can see a combo pie in out future.
Tricia Buice
Thanks Larry – crust is everything in a pie 😉
Julie G
This is the ultimate peach pie recipe. Everything comes together quickly and easily. Having much less success with other recipes resulting in runny filling, this filling stands on its own and was truly delicious! And the crust recipe, having both butter and shortening, is the way to go…so flaky but butter-ly goodness. My father, a true pie connoisseur, declared it the ultimate Fathers Day gift! Thank you, Tricia, for helping me conquer my pie making fears. I love your blog and have made so many of your recipes. Keep them coming!
Tricia Buice
Thank you so much Julie! I am so happy you and your father enjoyed the pie, and I’m so proud of you. Congratulations!!! I can’t wait to hear more about your favorite pies in the years to come. Thank you, thank you, thank you!!!
Anonymous
Would frozen peaches work?<br /><br /><br />
Tricia Buice
I really think frozen might work! Be sure to thaw them first. Let me know if you like it. My only concern is if they are not juicy enough. Good luck!
Anonymous
Thank you i will try it<br /><br /><br />
Chandra
Can the pie be frozen? If so, what do you recommend reheat temp and time?
Tricia Buice
Hi Chandra. I have never tried freezing this whole pie but my grandmother used to freeze unbaked apple pies with great success. Perhaps you could try making the pie and freezing before baking. Allow it to the in the refrigerator overnight and bake the next day. If you bake it ahead and want to reheat, the crust is not going to be as crispy, and will be somewhat soft. I don’t think you can reheat an entire pie in the oven as it would dry it out and over-brown the crust. This pie is delicious served the next day so my recommendation is to make it the day before and serve at room temperature or reheat individual slices gently in the microwave. Good luck and let us know what you decide!
The Slow Roasted Italian
This pie looks amazing. I can't wait for peaches. I have so many plans for peaches and I am thinking this pie just made the list. Thanks for sharing!
Alicia@ eco friendly homemaking
Peach pie is one of our favorites and this just looks so delicious!!
Barefeet In The Kitchen
Your pie is gorgeous, Tricia! I've been craving a peach cobbler for weeks and now I'm actually considering a pie instead. I picked up some amazing peaches yesterday and they are calling to me.
Tanna at The Brick Street Bungalow
Tricia, I'm with your husband, when you think of peach pie… this is it!! Oh, I'm telling you, when these pounds come off, I will be trying this one with the crust recipe coming up. I'm lovin' the idea of the almond extract! Fruit pies are our very favorites too! Stay cool and I'll be back Wednesday! blessings ~ Tanna