Old-Fashioned Peach Pie

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.

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


  • 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.

Peach Pie Peach Pie

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.

Peach Pie Peach PiePeach Pie

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

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  • Emily

    This is my “go-to” peach pie recipe! The only thing I do different, is when I use frozen peaches, I typically go with 1cup of sugar because they tend to be not very sweet. I love this recipe ! Thanks a ton!


  • Dan

    I’m an aspiring chef. The lemon meringue from this website and this peach pie were the firstborn two pies I ever tried to make from scratch (crust, too). I ate half this pie in the first 12 hours after it was done. It’s amazing!

  • David

    do i need to blind bake the bottom crust?

  • Judy English

    Cindy…do u have a good recipe for “sticky bun”? WITHOUT CINNAMON…Love these things, the taste of roasted pecans & the ooy-gooy of the buttery-sweet sticky glaze.

    • Emma Christensen

      Great suggestion, Judy! Cindy and I will definitely talk about doing a version soon. In the meantime, you might like this recipe for sticky buns. I think you could probably just leave out the cinnamon and they’d be just fine!

  • Ellen

    I made this pie last week and it was a total hit. I think peach pie is my favorite pie. Although apple and cherry are also my favorites! I have never used frozen fruit to make a pie filling. Do you thaw the fruit before mixing the filling? Do you need to adjust the amount of thickener? Asking in case I need to make a peach pie in February.


    • Elise Bauer

      Hi Ellen, yes, thaw and drain the fruit before using it in the filling.

  • Jocelyn

    I remember when I was quite young, there was a neighbor lady who would make peach pie and give it to my family. It was the most delicious pie I ever ate. I may have to try your recipe and see if it comes close ;-)

  • Sandy S

    OKAY! I will admit it! The pictures of this beautiful peach pie made my mouth water! Guess who added peaches to her shopping list? Oh, and vanilla ice cream!