Old-Fashioned Peach Pie

Peach pie is what summer tastes like with fresh peaches and an easy, homemade crust. Serve this recipe with vanilla ice cream and prepare for summer bliss.

Homemade Peach Pie with one slice removed

Cindy Rahe

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.


Watch 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, you'll get the best result if you peel the peaches. For a quicker solution, simply cut an “x” on the blossom end of each peach (the tip of the fruit opposite the stem side) and dunk them into boiling water for 30 to 60 seconds before dunking them 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.

Best Peach Pie with a lattice crust and one slice removed

Cindy Rahe

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

Cindy Rahe

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).
  • Watch for the 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).
  • 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.

How to Store Peach Pie

Store your fresh pie on the counter covered loosely with plastic wrap or an upside-down bowl for up to 2 days or refrigerated for 3-4 days.

Baked peach pie can also be frozen for up to 3 months. Cool the pie completely, then wrap it in foil and plastic and freeze. When ready to serve, thaw the pie on the counter. Serve at room temperature or warm it briefly in the oven.

Vegan Peach Pie

To make this pie vegan, use our vegan pie crust recipe and omit the egg wash.

Love Peaches? Try These Recipes

From the Editors Of Simply Recipes

Old-Fashioned Peach Pie

Prep Time 45 mins
Cook Time 60 mins
Chilling 45 mins
Total Time 2 hrs 30 mins
Servings 8 servings
Yield 1 (9-inch) pie

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 recipe double pie crust (like Perfect Pie Crust)

  • 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups, see recipe note)

  • 1/2 cup sugar

  • 1 to 2 teaspoons lemon juice

  • 1/2 teaspoon cinnamon, optional

  • 1 pinch kosher salt

  • 4 tablespoons cornstarch

  • 1 large egg

  • 1 tablespoon milk

  • Sanding sugar or any coarse sugar


  1. Prepare the pie dough:

    Divide the dough into 2 disks and chill. Instructions for preparing your pie dough can be found here.

    butter pie crust

    Elise Bauer


    Elise Bauer

  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.

    rolling out pie dough

    Elise Bauer

    shaping pie dough

    Elise Bauer

  3. Make the peach filling:

    In a large mixing bowl, combine the peeled and sliced peaches, sugar, lemon juice, cinnamon, 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 cornstarch evenly over the top 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

    Cindy Rahe

    Peach Pie filling inside the pie crust

    Cindy Rahe

  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 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 off 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

    Cindy Rahe

    Weave the pie crust strips to make a lattice top for peach pie

    Cindy Rahe

    Peach pie with a lattice top crust ready for the oven

    Cindy Rahe

  5. Chill:

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

  6. 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 in a small bowl.

  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:

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

    Peach Pie with lattice crust

    Cindy Rahe

Nutrition Facts (per serving)
435 Calories
18g Fat
66g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 435
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 290mg 13%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 16%
Total Sugars 30g
Protein 6g
Vitamin C 11mg 57%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 402mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.