Perfect Peach Pie Recipe

This Perfect Peach Pie Recipe is simply irresistible—golden, flaky crust wrapped around a luscious, juicy peach filling that bursts with vibrant summer flavor. Each bite is a celebration of the sweetest, sun-ripened peaches, paired with subtle warm spices and buttery, melt-in-your-mouth pastry.

What makes this pie a must-try? It’s surprisingly easy to make, even if you’re a pie novice, yet impressive enough for any summer potluck, 4th of July cookout, or backyard barbecue. The filling shines with pure, natural peachiness—no canned stuff here!—and the crust bakes up beautifully crisp and golden every time.

This recipe has been in my family for years, making its appearance every peach season. It’s my go-to pie when I want to wow a crowd or just treat myself to a slice of pure summer comfort.

Why You'll Love This Recipe

• Overflowing with juicy, fresh peach flavor in every bite
• A flaky, buttery homemade crust that's surprisingly easy to master
• Perfect for summer gatherings, picnics, or cozy family dinners
• No fancy equipment needed—just simple pantry staples and fresh peaches

Key Ingredients for Perfect Peach Pie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Peaches

Peaches are the star of this pie, providing that unforgettable juicy sweetness and vibrant flavor. Choose ripe but still firm peaches for the best texture—overly soft ones may turn mushy during baking. Peel and slice them evenly for a consistent filling. If fresh peaches aren’t available, you can use high-quality frozen (thawed and drained), but avoid canned for the freshest taste.

Granulated Sugar

Sugar not only sweetens the peaches but also helps draw out their natural juices, creating a luscious, syrupy filling. You can adjust the amount slightly based on the sweetness of your fruit. For a twist, try substituting half the sugar with brown sugar for a subtle caramel note.

Cornstarch

Cornstarch thickens the peach juices as the pie bakes, ensuring a sliceable, non-soupy filling. Be sure to toss it thoroughly with the peaches so it’s evenly distributed. If you’re out of cornstarch, tapioca starch or all-purpose flour can work in a pinch, though the texture may be slightly different.

Homemade Pie Crust

The homemade crust is what elevates this pie from good to unforgettable. It’s tender, flaky, and buttery—truly worth the extra few minutes! You can use your favorite recipe or a quality store-bought crust in a hurry. For a gluten-free option, a gluten-free pie crust will work beautifully.

Lemon Juice

A splash of fresh lemon juice balances the sweetness of the peaches and lifts the whole flavor profile. It also helps prevent the peaches from browning. Bottled lemon juice works in a pinch, but fresh is always best.

Instructions for Perfect Peach Pie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Oven and Pie Dish

Start by preheating your oven to 425°F (220°C). Place an oven rack in the lower third of your oven to catch any juicy drips. Lightly grease a 9-inch pie dish or spray it with nonstick baking spray.

Make the Peach Filling

In a large bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently until the peaches are well coated and everything looks syrupy and glossy.

Roll Out the Pie Crust

On a lightly floured surface, roll out one pie crust to fit the bottom of your pie dish, letting the edges hang over slightly. Carefully transfer it to the dish and gently press it into the bottom and sides.

Assemble the Pie

Pour the peach filling into the prepared crust, spreading it out evenly. Dot the top with small pieces of butter—this adds extra richness and gloss to the filling.

Roll out the second crust and lay it over the filling. Trim any excess dough, then fold and crimp the edges to seal. Cut a few small slits in the top crust (or make a lattice) to allow steam to escape. Brush the top with beaten egg and sprinkle with coarse sugar, if using.

Bake the Pie

Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35–40 minutes. The crust should be golden and the juices bubbling thickly through the vents.

Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This helps the filling set so you get perfect, clean slices. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Recipe Variations

Rustic Lattice Top

Give your peach pie a classic bakery look by cutting the top crust into strips and weaving a simple lattice. It’s easier than it looks, and the extra vents help the filling thicken nicely.

Make It Vegan

Swap out the butter for a plant-based alternative and use a vegan pie crust. Brush the top crust with a little non-dairy milk instead of egg wash for a beautiful golden finish.

Gluten-Free Peach Pie

Substitute your favorite gluten-free pie crust for the traditional version. Be sure to check that your cornstarch is certified gluten-free, and the result is just as delicious for everyone to enjoy.

Spiced Up

Love a little spice? Add a pinch more cinnamon, a dash of ginger, or even some cardamom to the filling for a cozy, warm twist.

Berry Peach Pie

Mix in a cup of fresh blueberries or raspberries with the peaches for a colorful, slightly tart variation that’s just as summery and satisfying.

Serving Suggestions

Serve this Perfect Peach Pie warm with a generous scoop of vanilla ice cream, or top with fresh whipped cream for a classic finish. For a truly Southern touch, try a sprinkle of cinnamon sugar or a handful of toasted pecans on top. Pair with iced tea, lemonade, or a cup of coffee for the complete dessert experience.

Storage and Reheating

Store leftover peach pie tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 20–30 seconds, or reheat the whole pie in a 325°F (160°C) oven for 10–15 minutes. For longer storage, wrap slices tightly and freeze for up to 3 months; thaw in the fridge and warm before serving.

Frequently Asked Questions About Perfect Peach Pie Recipe (FAQ)

Q: Do I have to peel the peaches for peach pie?
A: Peeling is recommended for the best texture, but if you love the color and don’t mind a bit of chewiness, you can leave the skins on.

Q: Can I use frozen peaches instead of fresh?
A: Yes! Just thaw and drain them well before using to avoid excess moisture in your filling.

Q: My pie is runny—how can I fix it?
A: Make sure you’re using the full amount of cornstarch and allow the pie to cool completely before slicing. This lets the filling set properly.

Nothing says summer quite like a slice of homemade peach pie! I hope you enjoy this Perfect Peach Pie Recipe as much as my family does. Don’t forget to leave a comment or rating if you give it a try—your feedback means so much!