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Old-Fashioned Fresh Peach Pie

5 from 7 votes

It's hard to beat a fresh peach pie - just like grandma used to make!

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Old Fashioned Fresh Peach Pie, just like grandma used to make!

 

A slice of peach pie topped with a scoop of ice cream

 

Fresh Peach Pie – made with juicy, ripe peaches and a flaky, buttery pastry crust. Don’t forget the ice cream!

Way back in late 2010, I somehow got it in my mind that it’d be a good idea to make a pie-a-week for the entire year of 2011. It was a fun and amazingly interesting project, and I really made and posted 52 pies that year! This Fresh Peach Pie was No. 30.
I’m very grateful for the bunch of really nice taste testers that stopped by on Sundays to see what I made and take a bite or two. They offered feedback, encouragement, and were really great to work with, and I was thrilled to have help eating all those pies!
Old Fashioned Fresh Peach Pie

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!!

 

Old Fashioned Fresh Peach Pie

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.

A slice of Old Fashioned Fresh Peach Pie with vanilla ice cream on top

As with other fruit-centric recipes, the quality of the fruit can make all the difference between “good” or “phenomenal” peach pie.

Our Fresh Peach Pie is really easy to make but you do need a little time for the peaches to macerate and create plenty of syrupy juice. Toss fresh sliced peaches with sugar, cover and set aside for about an hour. While the peaches are making their syrup get everything else ready.
I recommend making our Perfect Pie Crust the day before, or up to three days ahead, so it will be chilled and ready to roll out. From this point it comes together quickly and the reward is outstanding.
A slice of Old Fashioned Fresh Peach Pie with vanilla ice cream on top

There is nothing like fresh Peach Pie with sweet, soft, syrupy peaches in a crispy, flaky buttery crust.

If you allow the baked pie to cool to room temperature the filling will set-up enough to hold in place. Warm pie is phenomenal, so if you can’t wait and the filling spreads a little your pie eating friends won’t mind, especially if there is a scoop of ice cream on to!
You can leave the pie at room temperature for a day or two, or refrigerate leftovers and have it around 4 or 5 days, if it lasts that long. The little bit of lemon juice helps keep the fruit looking fresh and adds a nice tart bite. Don’t skip the lemon juice!
A slice of Old Fashioned Fresh Peach Pie

Make your own double crust pastry, or feel free to buy refrigerated pie dough.

I hope you’ll try our Perfect Pie Crust in 3-easy steps. It’s super flaky, well tested, and then tested some more, and oh so good! Make the crust … you’ll love it too!
A slice of Old Fashioned Fresh Peach Pie

This is how I like it … fresh Peach Pie and plain vanilla ice cream sprinkled with a little cinnamon.

Goodness gracious!  Good thing I only got one piece.  My favorite (only) son stopped by with empty Tupperware containers and away it went!
A basket of fresh peaches

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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a slice of fresh peach pie topped with a scoop of vanilla ice cream

 

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Fresh Peach Pie

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 7 votes
It's hard to beat a fresh peach pie - just like grandma used to make!

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
  • ⅛ 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

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 369kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 193mg | Potassium: 189mg | Fiber: 3g | Sugar: 38g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg

Here are a few more of our favorite peach treats:

old fashioned peach cobbler
Old Fashioned Peach Cobbler with Shortcake Biscuit Crust – easy, homey and comforting just like mom used to make!

Peach Raspberry Pie with a lattice weaved crust

Peach Raspberry Pie with a Lattice Crust ~ juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert.  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

Easy Peach Crumble – 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:

If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!
Finally, if you find yourself with some extra peaches, try this Peach Lemonade Recipe from The Cookie Rookie. Made with only two ingredients, it’s simple and refreshing. This homemade Peach Freezer Jam from Recipe Girl is well reviewed and sounds easy to make too. It’s a great way to make your fresh peaches last for months!

Originally published July 2011 – photos and notes updated July 2018

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41 Comments

  1. 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!

    Reply

    • 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!

      Reply

  2. Maria C

    4 stars
    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!

    Reply

    • 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!

      Reply

  4. Cindy Carroll

    5 stars
    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!

    Reply

  6. 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 🙂

    Reply

  7. 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!!

    Reply

  8. 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! 🙂

    Reply

  14. 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.

    Reply

  15. 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!

    Reply

    • 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!!!

      Reply

      • 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!

  20. 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

    Reply