Best Recipe for Fresh Peach Pie

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This homemade peach pie recipe features tender, juicy peaches inside a buttery and flaky homemade pie crust. Finish it off with a beautiful lattice top, a sturdy double crust, or a cinnamon streusel topping.

The Best Peach Pie Recipe with Fresh Peaches

Every year for the past 6 years I’ve had a monthly feature of a particular theme. Each month I share a recipe centered around that theme, for a total of 12 throughout the year. In the past I’ve done cakes, muffins, breads, brownies, and no bake recipes. This year, it’s all about the pies!

I came to the stark realization that, as a predominantly dessert blog, I had so few pie recipes! Naturally, I wanted to remedy that situation as quickly as possible so I immediately knew what my next theme would be: pies.

So far I’ve shared recipes for banoffee pie, chocolate chess pie, Butterfinger pie, coconut custard pie, lemon meringue pie, strawberry pretzel pie, and now this summer-inspired fresh peach pie.

It’s filled with all the peach season has to offer, and is sure to be one of the dessert highlights of the season. We all know there is nothing like fresh peaches, right!?

Well, think of all of the deliciousness of a warm, ripe peach and add in the flaky goodness of a homemade pie crust. How could you go wrong?

The answer is, my friends, is that you can’t. This old fashioned style pie is an absolute delight when served with a scoop of ice cream (although it’s perfectly fine without it) or dollop of whipped cream. It’s the perfect treat after a long day of work, or the perfect excuse to invite friends and family over.

Best of all? You’ll love how simple it is to make this fresh peach pie recipe from scratch. A little time spent slicing and chopping peaches, a quick simmer in a saucepan, and weaving a lattice crust adds up to a relatively easy preparation.

If you want to save time, you can easily opt for a double crust in place of a lattice crust OR use store-bought. Whatever you have to do, make sure this peach pie recipe happens sometime soon. You won’t regret it!

To make the pie dough, you’ll need all purpose flour, sugar, salt, super cold unsalted butter, chilled vegetable shortening, and some ice water. Yup, that’s it!

If you’re opting to use homemade crust, just make sure to prep the dough at least 2 hours beforehand. This will give it a chance to chill and firm up, making the whole rolling out process SO much easier.

You can make your homemade pie dough up to 5 days in advance, or you can make it in large batches and store in the freezer. Just remember to thaw it overnight in the fridge before using.

While I can’t recommend canned peaches, frozen peaches will do during the off season. They aren’t cooked prior to freezing, so they hold up better during baking. Just make sure to thaw them first and drain off any excess liquid.

BUT if you have access to fresh, in season peaches, you absolutely must use them. There is nothing as delicious, juicy, and flavor packed as a fresh, in season peach. They make phenomenal pies, cobblers, and baked goodies, so if they can be used, I insist that you do so!

In addition to 6 or 7 peaches (about 2 and ½ pounds), you’ll need some sugar, cornstarch, unsalted butter, lemon juice, and a few tablespoons of all-purpose flour. Thanks to the flavor from the peaches, we can keep things pretty simple and still get delicious results.

Place the disc of pie crust and roll it out into a circle. Gently lift it to line a 9″ pie crust. Some overhang is totally fine.

Once the pie plate has been lined with the crust, press it down gently to form into the pie plate and place in the refrigerator to chill while you prepare the peach filling.

To prepare your peach filling, you need to prepare the peaches 2 different ways – 1 of the peaches will need to be chopped, and the remaining 5 or 6 peaches sliced into ½” slices and placed in a large bowl.

Add the chopped peach pieces into a small saucepan, leaving the slices in the large bowl. Add in the sugar, cornstarch, butter, and lemon juice. Heat the saucepan over medium heat while stirring often, bringing the mixture to a boil.

Once the peach mixture reaches a boil, reduce the heat to low and simmer for about 5 minutes, or until thick. Make sure to stir occasionally to prevent sticking.

Once your peaches have simmered for about 5 minutes, remove the saucepan from the heat and pour into the bowl of prepared peach slices. Stir everything together really well.

Add in 2 tablespoons of flour and stir again to combine. If your peaches are super juicy and liquidy, you can add another tablespoon of flour to help them thicken up a bit. Set aside as you prep the next step: the lattice top.

Another tip is to roll it out on a large circular surface (like a pizza stone or marble cutting board) so you can stick it in the fridge if you find the butter and shortening are melting too much.

You’ll know this is happening when the dough is difficult to roll out and hard to work with. Just stick it in the fridge for 10 minutes or so and try again. This really only happens during those really hot days, so no worries if you’re air conditioned and working quickly.

To cut your top crust into strips, use a measuring tape or ruler to score 1″ strips across the diameter of the pie crust. Run a pizza cutter or a sharp knife to cut a straight line along each of the 1″ marks. Once finished, you should have about 12 strips of dough.

If your butter and shortening has melted from a lot of handling, place the strips back in the fridge to firm up. If you didn’t use a large, round surface you can transfer them to a piece of parchment and lift them gently. After about 10 minutes, you should be ready to rock and roll again.

Take the pie plate out of the fridge, and pour the prepared peach filling (any any juice collected at the bottom of the bowl) into the crust. Spread them out into an even layer.

I go into detail (with step-by-step instructions) in my how to make a lattice crust tutorial, but I’ll give you a general rundown here so you can create a simple, yet pretty lattice crust for your peach pie.

Start off by placing the strips of pie dough in front of you. Starting with the left-most strip, number the strips from 1-12.

You can do this mentally, or with a piece of tape on whatever surface you’re working on. Work from left to right, with your first strip on the left being #1, and the final strip on the right being #12.

Working with every other strip (2, 4, 6, 8, 10, 12), lay 6 strips vertically on top of the peach filled pie. Make sure to evenly space them to get the best possible results. It should work out that shorter strips are on the edges of the pie, while longer strips are in the middle.

How to weave the lattice for Fresh Peach Pie

Once your lattice crust has been weaved, there is no need to cut off excess pie dough. Instead, just gather it together and pinch together the top strips with the bottom crust. Flute the edges using your thumb and forefinger.

Then, preheat the oven to 400ºF and busy yourself with some clean up tasks (or just relax!) while you wait for the pie to finish chilling and the oven to heat.

Once the chilling time is up, prepare an egg wash by combining 1 large egg with 1 teaspoon of water and whisking well. Then, prepare a small dish of coarse sugar. A sprinkling of coarse sugar gives it that bakery style crust that is just absolutely irresistible.

Brush the pie with the egg wash using a silicone or pastry brush, and then sprinkle with the coarse sugar.

Place your prepared pie on a large baking sheet (to catch any overflow or drippings) and place in the oven. Bake for 50-60 minutes, or until the filling is bubbling and partially spilling out. The crust should be browned and flaky.

If your edges are starting to brown very quickly, you can always add a pie shield during baking or cover the edges with some aluminum foil. This will slow down the browning process on the edges, but it isn’t necessary for every pie, so just keep an eye on it.

Once your pie is done, remove it from the oven and allow it to cool before slicing and serving. You can serve it warm, but honestly it is so much better chilled in my opinion! Since it is a fruit pie, it is super gooey and juicy, so having it chilled helps minimize that.

Either way, be prepared for some messy slices and just get ready to dig in and enjoy!

How to serve this recipe for Fresh Peach Pie

While peach pie is absolutely delicious all on its own, I like to serve my peach pie warmed up with a scoop of ice cream or topped with homemade whipped cream.

If you prefer, you can freeze the unbaked pie (skip the egg wash) for up to 3 months. Just wrap it tightly, and thaw in the refrigerator (not on the counter). Once thawed, bake it from cold.

Baked fruit pies just doesn’t freeze as nicely, and you get all that fresh-baked taste when you freeze it and then bake it later. Just make sure to skip the egg wash step and wrap tightly with plastic wrap or foil.

To prepare, thaw your pie in the refrigerator (not on the counter) and bake it cold. Add the egg wash just before baking.

See? Easy peazy, fresh peach squeezy!

Fresh Peach Pie Recipe FAQs

Still craving more fresh peach flavor? Good news! I have a variety of peach recipes to help you celebrate everything that luscious peach season has to offer.