Perfect Peach Pie Recipe

My peach pie comes out golden, flaky, and packed with juicy peach chunks every single time — my daughter asks for it by name every summer, and it never lasts more than a day. I cut the peaches into chunks instead of slices so they hold their shape in the oven, giving you a filling that’s thick, sweet, and perfectly sliceable instead of falling apart.

Whole Peach Pie with a golden crust, one slice being served, next to fresh peaches, black forks, and a white plate on a marble surface.

My Favorite Peach Pie Recipe

I’ve been working on this peach pie for years because my daughter is obsessed with it, and she has very strong opinions about what makes a good one. It had to have real pieces of fruit — not mush — and a filling that actually set up instead of running all over the plate. This is the version she asks for by name every summer, and it never disappoints.

The secret is cutting the peaches into chunks instead of slices so they hold their shape in the oven. A little flour, lemon juice, and cinnamon do just enough to pull the filling together without masking the natural peach flavor. The crust bakes up golden and buttery, and the whole thing slices cleanly once it’s had time to cool.

If you’ve never made a fruit pie from scratch, this is a great place to start. The steps are straightforward, the ingredients are simple, and as long as you let it cool before slicing, it comes out beautifully every time. No special equipment, no complicated techniques — just a really good peach pie.

For more easy summer desserts, be sure to check out my Strawberry Pie, Blueberry Crisp, Cherry Pie, Apple Crumble, and Lemon Bars.

Why My Peach Pie is the Best

Sliced peach chunks that hold up in the oven so every slice has real pieces of fruit.
Perfectly set filling that’s juicy without being runny, making it easy to serve beautiful slices.
Crisp, golden crust that stays sturdy under the filling instead of turning soggy.

Fresh Peach Pie Ingredients

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Ingredients for Peach Pie on a white counter include: homemade pie crust, peaches, granulated sugar, all-purpose flour, lemon juice, cinnamon, butter, egg and milk

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Homemade Pie Crust – Flaky, buttery, and holds up under juicy filling.
Peaches – Ripe, firm, and cut into chunks for the best texture. You’ll need about 8–9 medium peaches for 3 pounds. Fresh is best, but well-drained canned peaches work in a pinch.
Granulated sugar – Sweetens the filling without covering up that fresh peach flavor. Swap in brown sugar if you want a deeper, caramel-like sweetness.
All-purpose flour – Thickens the filling so it’s sliceable.
Lemon juice – Adds brightness and balances the sweetness.
Cinnamon – A warm accent that complements peaches perfectly.
Butter – Dotted over the filling before baking for a little extra richness.
Egg, milk – For an egg wash to give the crust its golden finish.

Substitutions or Variations

Instead of homemade, you can use a store-bought unbaked crust or pie dough.
Use brown sugar for a deeper, caramel-like sweetness.
Make it boozy with about a tablespoon of bourbon or rum.
Sprinkle coarse sugar on top before baking for extra crunch.

How to Make Peach Pie

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A rolled-out pie dough circle on a red and white pastry mat with measurements for Peach Pie recipe, next to a wooden rolling pin.

A glass bowl containing sliced peaches topped with sugar, flour, and cinnamon, on a white surface next to a dark green cloth. This is one of the processes in preparing Peach Pie.

Make the Crust and Prepare the Peaches

Make the crust, but don’t bake it yet. Have it chilled and ready so it’s easy to roll out.
Peel and cut the peaches into 1-inch chunks. You’ll need about 8–9 medium peaches to get 3 pounds.
In a large bowl, toss the peaches with sugar, flour, lemon juice, and cinnamon until coated. Place the bowl in the fridge while you roll the bottom crust.

An empty pie crust in a baking dish sits on a white surface next to three whole peaches and a dark green cloth.

A pie crust filled with a mixture of diced peaches and small cubes of butter, ready to be baked. This is one process in preparing Peach Pie

Preheat the oven to 400° F. Roll out the bottom crust. Lightly flour your surface and keep turning the dough as you roll until it’s large enough to fit a 9.5-inch pie dish. Spray the dish with nonstick spray, then lay the crust inside.
Spread the peach filling mixture evenly over the crust, then scatter the butter cubes across the top.

Unbaked Peach Pie with a crimped edge and three slits in the top crust, placed on a marble surface next to a green cloth.

A golden-brown Peach Pie with a flaky crust sits on a wooden cutting board, viewed from above.

Roll out the second crust and place it over the filling, or cut it into strips for a lattice design. Cut at least three slits in a solid top crust for steam to escape. Seal the edges by pressing with a fork or crimping with your fingers.
Brush with egg wash for a golden finish.
Bake the pie on the lower oven rack for 30 minutes. Reduce the temperature to 350°F and bake another 20-35 minutes, until the filling is bubbling and the crust is golden. Use a pie shield or foil strips to protect the edges from overbrowning.
Transfer the pie to a wire rack and let it cool for at least 4 hours so the filling can set.

A slice of pie topped with a scoop of vanilla ice cream is served on a white plate.

Note: I cut my peaches into chunks instead of slices so they keep their shape during baking. This is a tip I learned from Sally’s Baking Addiction.

Instead of peeling, you can blanch the peaches in boiling water for 30-45 seconds, then plunge them in ice water. This helps you slip off the skins easily.
Taste the filling before baking and adjust sugar depending on fruit sweetness.
Use a pie shield or foil strips to prevent over-browning.
Cool at least 4 hours before slicing so the filling sets.

Perfect Peach Pie FAQs

Can I use frozen or canned peaches?

Fresh works best, but you can use canned if that’s what you have. Just thaw them (if frozen) and drain well so the filling isn’t watery.

Do I need to peel peaches?

I recommend it for a smoother filling, but you can keep skins on for a rustic texture.

Can I make this pie in advance?

Sure. You can refrigerate an unbaked pie for up to 24 hours or freeze before baking.

Storage Instructions

Refrigerate – Loosely cover and refrigerate for up to 4 days.
Freeze – Wrap the whole pie or slices in plastic wrap, then foil. Freeze it for up to 3 months. Thaw in the fridge overnight.
Reheat – Warm slices in a 300° F oven for 10-15 minutes to crisp the crust again.

What To Serve with Peach Pie

I love to put a good vanilla ice cream on top, or you can make my stabilized whipped cream for a lighter touch. You can also use a store-bought whipped cream of your choice.

More Delicious Pie Recipes from Balancing Motherhood

Pin this recipe to find it later

Pin Recipe

A slice of Peach Pie with a golden, flaky crust sits on a white plate, with the rest of the pie in the background.

Easy Peach Pie

Author Alicia

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

When it comes to summer desserts, nothing beats a peach pie. While there are a lot of shortcut recipes out there, my scratch-made version is all about letting the fresh fruit shine. Juicy peach chunks bake up soft and sweet in the oven while still keeping their shape, with just enough cinnamon and lemon to make the natural flavors pop.

Equipment

Pie Dish

Ingredients

▢ pie crust homemade or store bought
▢ 3 pounds peaches about 8–9 medium peaches
▢ 2/3 cup granulated sugar
▢ 1/2 cup all-purpose flour
▢ 1 Tablespoon fresh lemon juice
▢ 1 teaspoon ground cinnamon
▢ 2 Tablespoons cold unsalted butter cut into small cubes
▢ egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions

Make the pie crust, but don’t bake it.
pie crust
Prepare the peaches: peel the peaches and then cut 1-inch pieces.
3 pounds peaches
Use 8-9 peaches to get 3 cups of peach slices.
In a large mixing bowl, add peaches, sugar, flour, cinnamon, and lemon juice and stir to coat the peaches. Put mixture in the refrigerator while you roll out the pie crust.
2/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 Tablespoon fresh lemon juice, 1 teaspoon ground cinnamon
Preheat the oven to 400.
Roll out pie dough. Gently keep turning your dough disc and gently rolling out until it’s large enough to fill the bottom of your pie dish.
Spray the pie dish with non-stick cooking spray and place the crust on the bottom.
Spread peach filling on top of crust. Add butter chunks to the top of the peach mixture, spreading them around.
2 Tablespoons cold unsalted butter
Roll the second pie crust out and place on top of the pie. Cut at least three slits in the top. Optionally, you can roll out the dough and cut it into strips and make a lattice top. Seal the edges of the top crust to the bottom crust with the tine of a fork, or use your fingers to crimp the edges together.
Brush the top of the pie crust with the egg wash.
egg wash: 1 large egg beaten with 1 Tablespoon milk
Bake the pie for 30 minutes, then reduce the temperature to 350 and bake for an additional 20-35 minutes until the pie is bubbling. Use a pie crust shield or make one out of aluminum foil covering the crust of the pie. Do not omit this step of your crust will burn. The internal temperature would be 200 degrees F to ensure it’s fully cooked and wont be watery.
Remove pie and place on cooling rack to cool for several hours. This allows the juices to set. Four hours is recommended.