Old-Fashioned Peach Pie


Peach Pie! This is what summer tastes like! Fresh peaches, easy homemade crust. Serve with a scoop of vanilla ice cream and prepare yourself for summer bliss.

Photography Credit: Cindy Rahe and Elise Bauer

I could wax on and on about my love for pie. The flake of the crust, the sweet filling, that sparkle of sugar on the crust — but I’ll spare you.

Peach pie with fresh peach filling is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm.

This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box.

VIDEO! How to Make Peach Pie

The Best Peach Pie Filling

I like to use fresh, ripe peaches, and I peel them before slicing. It is extra work, but I think it’s well worth it. This said, frozen peaches totally work as well. (I’ve tested this pie with both.)

I like to thicken my peach pies with cornstarch instead of tapioca or flour. I find that tapioca can become gummy as the pie cools (especially if the pie has leaked) and I just don’t like using flour as a thickener in pies.

Cornstarch, on the other hand, has a neutral flavor, bakes up clear, and doesn’t get as gummy as tapioca when the pie cools.

Do You Need to Peel the Peaches?

If you are using fresh peaches, peeling the skins off is a little bit extra work but I think it’s worth it so you don’t end up with pieces of in the pie. Simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should easily peel off.

If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust.

Peach Pie

Homemade Pie Crust: You Can Do It!

I know there’s a lot of pie fear out there, but I think with some know-how and a little acceptance, there’s really nothing to fear at all.

Sometimes pies just end up looking less than perfect. Sometimes the crust slides a little or shrinks. Sometimes the pie is too tart, or too runny, or it’s not perfectly-Earth-shattering in its flakiness.

But I am here to tell you that it is OKAY. As with all things, practice makes perfect. And no matter what, you still have pie at the end of the day!

I’d also argue that a perfect pie isn’t nearly as charming or beautiful as a rustic one. That said, read on for my tips to reduce pie stress and increase pie success!

Peach Pie

Best Tips for Pie Success

  • Work with cold ingredients, especially butter!
  • Chill the dough at every opportunity. This is how you get a stunner of a pie that holds its shape.
  • Pies can seem like they’re taking forever to bake, and that can feel a little stressful. Don’t worry. It can take an hour or more for a fruit pie like this one to fully bake — especially if your filling was cold to start (like if you’re using frozen fruit).
  • In the oven, watch for your filling to bubble all the way through the center of the pie. This is how you know that it’s done. Thickeners like cornstarch don’t react and start to thicken until they reach the boiling point.
  • Don’t stress about the crust burning. It’s unlikely the bottom will burn because it’s well insulated thanks to the pie plate (especially if you’re using a glass or ceramic dish), and also thanks to the weight of the filling.
  • If the edges of the crust begin to darken too much, fashion a foil ring to place over the edges. Or invest in a cheap pie crust shield (I love mine).
  • Finally, resist the urge to cut the pie before it has cooled completely. The filling needs to set or all those juices will pour out! If you want a warm slice of pie, gently rewarm it in the oven or microwave.
  • Bonus tip! If you want a super-tightly woven lattice (like the one you see here) or one with lots of decorative touches, it’s best to make three single crusts (or 1 1/2 recipes of the no-fail pie dough).

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How to Store Your Peach Pie

Store your fresh pie on the counter covered loosely with plastic wrap or an upside down bowl for up to two days, or refrigerated for 3-4 days.

Baked peach pie can also be frozen for up to three months. Cool the pie completely, then wrap in foil and plastic, and freeze. When ready to serve, thaw the pie on the counter. Serve room temperature or warm it briefly in the oven.

Love Peaches? Try these Recipes!

Updated July 19, 2020 : We spiffed up this post with a brand new video to help you make the best peach pie ever. No changes to the original recipe. Enjoy!

Old-Fashioned Peach Pie Recipe

  • Prep time: 45 minutes
  • Cook time: 1 hour
  • Chilling time: 45 minutes
  • Yield: 1 9-inch double-crust pie (about 8 servings)

If you are using fresh peaches, it is a little bit extra work but I think it’s worth it. Simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should easily peel off.

If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust.

If you'd like to make a very tight lattice crust, as I did, or if you want to decorate your pie with extra cut-out decorations, prepare 3 single crusts of dough (1 1/2 recipes of the Perfect Pie Crust) so that you're sure to have enough.

Elise's No-Fail Sour Cream Pie Crust also works well with this recipe.


  • 1 full recipe Perfect Pie Crust (2 single crusts)
  • 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups sliced peaches; see Recipe Note)
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon (optional)
  • 1 to 2 teaspoons lemon juice
  • Tiny pinch of kosher salt
  • 4 tablespoon cornstarch
  • 1 large egg
  • 1 tablespoon milk
  • Sanding sugar or any coarse sugar

Special equipment:


1 Prepare the pie dough through dividing the dough into two disks and chilling: Instructions for preparing your pie dough can be found here.

2 Roll out the bottom crust: Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable.

Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end.

3 Make the peach filling: In a large mixing bowl combine the peeled and sliced peaches, sugar, cinnamon, lemon juice, and salt, folding gently to combine. Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it's necessary.

Sprinkle the corn starch evenly over stop and gently stir to mix it in.

Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill.

Best peach pie filling with cornstarch and sugar Peach Pie filling inside the pie crust

4 Roll out the top crust (and lattice weave, if desired): Remove the second pie crust (and third, if using; see Recipe Note) from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife.

For a lattice crust, like the one pictured, and roll out the dough into a wide rectangle. Cut evenly-sized strips of dough -- I like to use a pizza wheel to cut the strips and a ruler as a guide (the width of most rulers is also a good width for the strips of lattice). Weave the strips into a lattice top for the pie.

Trim the edges of the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges.

Roll out the top crust for peach pie and slice it into strips for the lattice top Weave the pie crust strips to make a lattice top for peach piePeach pie with a lattice top crust ready for the oven

5 Chill the assembled pie in the refrigerator for at least 30 minutes.

6 While the pie chills, preheat the oven to 400°F. Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together.

7 Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet.

Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.

8 Remove from the oven and cool completely on a wire rack before serving. If you'd like to serve warm pie, let the pie cool completely and the warm briefly in the oven before serving. (Or warm individual slices in the microwave.)

Peach Pie with lattice crust

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

25 Comments / Reviews

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Did you make it? Rate it!

  1. Eric

    Just curious…could you assemble the pie, keep it in the fridge unbaked, and the next morning bake it off, or would it be better to bake it the day before and keep out until the next day? Thanks!

    Show Replies (1)
  2. low and slow

    Refrigerate the pie plate and rolling pin ,even ice down your counter.Works for me .

  3. Quen Bredeweg

    Wonderful recipe, Cindy. Thank you!
    Made this for staff meeting at my wife’s business. No pressure, right? It was perfect. . I did reduce the cornstarch to just over 3 TB for 3 pounds frozen peaches. Beautiful texture. Your tight lattice crust drew rave reviews. I’m keeping the next one for myself!


  4. Sweet Mary

    I did make this pie but with frozen peaches in my freezer from last season. I used pre made crust. I didn’t have the course sugar so I mixed regular with brown and it worked great. I only had to bake for 50 minutes. Super recipe and super easy. Thank you


  5. Kelley L.

    Help! I did exactly as you instructed to peel the peaches. Scored them, boiled them, put them on ice bath, and then let them cool. The skins did NOT “easily come off.” Actually, it’s a nightmare and I’m about ready to throw my dozen, white NC peaches from the Farmer’s Market in the trash and serve the vanilla ice cream. ANY idea what could have gone wrong??? Thanks!

    Show Replies (4)
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Best Peach Pie with a lattice crust and one slice removedOld-Fashioned Peach Pie