Peach pie recipes are the comfort food answer to so many summer cravings, right? You’ve got a box of juicy peaches on the counter, maybe picked up from the farmer’s market, and they’re teetering on the edge of overripe… Sound familiar? That’s the universe’s way of telling you it’s time to bake. There are tons of pie recipes out there, but finding a peach pie that nails soft fruit and flaky crust can be a little tricky. But trust me, it’s worth it. If you’ve been hunting for ways to actually enjoy your fruit haul before it gets mushy, this read on classic and fun twists on peach pie recipes is going to make your kitchen smell like heaven. If you’re looking for even more fruit dessert inspiration, check out my blackberry cobbler recipe for another tasty treat. 
The Beauty of a Classic Peach Pie
Alright, let’s get real. The classic peach pie is my go-to when I want something “grandma approved.” My family grew up with one version or another of this on every summer holiday table—Fourth of July, backyard BBQs, even birthdays (hey, don’t judge). The “real deal” is basically simple: loads of peaches, a little sugar, some spice, and oh yeah, that crusty golden top.
A few things I’ve learned the hard way? Don’t skimp on the peaches. Six or seven big fresh ones, minimum, or you’ll end up with a flat mess. Peeling them is a little sticky and, let’s be honest, kind of a hassle. But trust me, no one likes chewy peach skin in a pie. If you must, you can blanch them for an easy peel—just drop ‘em in hot water for thirty seconds and the skins slide right off. But if you’re rushed, a sharp veggie peeler actually does the trick!
You’ll see plenty of recipes out there trying to jazz up a “classic” peach pie (like, really jazz it up with bourbon or ginger), but I always say try it traditional first. Just let those peaches shine. Flaky, buttery pie crust? Yes please. And don’t stress if you’re not winning any lattice beauty contests on your first try—honestly, most folks dig in before even noticing. 
Ingredients for Filling & Crust
Let’s keep it straightforward. Here’s what you truly need for the basics. If you wanna tweak and tinker, go wild after your first “test run.”
Filling:
- 6 to 8 big, ripe peaches (about 2.5 pounds; more if you love filling)
- 3/4 cup granulated sugar (add or subtract depending on sweetness of the fruit)
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon lemon juice (gives a teeny zing)
- 1/2 teaspoon cinnamon (optional but so worth it)
- Pinch of salt
Crust (homemade is SO much better, but premade works if you’re in a rush):
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (makes crust a tad sweet)
- 1 cup cold unsalted butter (cut in cubes; butter makes it flaky)
- 6–8 tablespoons ice water (add sloooowly, not all at once)
If you need an egg wash for the top: just mix 1 egg yolk with a tablespoon of milk.
I’ve tried a few nutmeg or ginger adds, but always circle back to cinnamon. If you’re nutty about nuts, you can toss in a handful of chopped pecans in the filling (but my kids say, why mess with perfection?).
| Ingredient | Purpose | Possible Swap | Extra Tips |
|---|---|---|---|
| Peaches | Main filling | Canned/frozen | Drain well if using canned |
| Sugar | Sweetener | Honey | Use less liquid if swapping with honey |
| Cornstarch | Thickener | Tapioca starch | Use 50% more if using tapioca |
| Butter | Crust flakiness | Margarine | Butter really is best for flavor |
Step-by-step Baking
If you want predictable results (I mean, who doesn’t?), just follow these. I know it can seem like a lot, but really, you can do this even if you’re not a “baker.”
First, peel and slice your peaches thinly, toss ‘em in a bowl. Sprinkle over the sugar, cornstarch, lemon juice, cinnamon, and salt. Mix gently. Let the bowl sit for, I don’t know, 10 minutes—gives the flavors a second to mingle like old pals.
While that’s resting, make your pie crust. Dump flour, salt, and sugar into a big bowl. Add your cold butter cubes and squish them in with your fingers, or use a little pastry cutter if you’re fancy. You’ll want pea-sized clumps of butter. Add ice water, a spoonful at a time, until the dough barely holds together if you squish it.
Split dough in half, roll out one piece for your bottom crust, and line your pie dish. Spoon that peach mixture in and let those peach pie recipes sing! Roll out the second half (for the top) and get as creative or basic as you like—full lid or classic lattice. Seal edges, cut vents in the top (so steam escapes), and brush with that egg wash.
Bake at 400°F (yes, hot!) for 20 minutes, cover edges with foil, then drop to 375°F and bake about 35 minutes more. You’re looking for golden brown crust and bubbly peach filling. The smell? Unbeatable. Let cool a bit, if you can. The longer it cools the neater the slices.
My kitchen usually ends up flour-dusted and peachy-sticky by the end, but you know what—nobody cares once that first slice hits the plate.
Lattice Tips That Won’t Make You Cry
Let’s talk about that pretty lattice top, because—let’s be honest—sometimes it feels harder than the actual baking. Here’s what I’ve picked up (sometimes after a few oops moments):
- If your dough’s sticky, pop it back into the fridge for 10 mins.
- Don’t fuss about perfectly-matching strips (homemade looks charming, trust me).
- Weave over-under, then rotate for even crossing… or just “toss” the strips in place like I do some days.
- Use a sharp knife or pizza cutter for clean lines.
Sometimes I even skip the lattice and cut shapes out for a patchwork quilt look. Kid-friendly and zero stress. As long as that steam has a way out, you’re golden.
Variations & Storage
So maybe classic isn’t your jam, or you want to wow folks at the family reunion? Time to play around! I’ve seen some genius modern spins: swap half the peaches for nectarines, toss in a handful of blueberries, or even throw in a dash of cardamom (fancy!). My cousin once blurred the line and made a “crumble pie” with oat streusel on top, calling it rustic… The crowd loved it.
If you’re watching sugar, try monk fruit or a little honey. Gluten-free? Use a blend like Cup4Cup for the crust.
What about leftovers? I store slices in the fridge, tightly wrapped. They keep about three days, but they rarely last that long. Want to reheat? Thirty seconds in the microwave or (way better, in my opinion) five minutes in the oven brings that goodness right back.
For even more creative baking ideas, check out my favorite apple hand pies recipe.
Common Questions
Q: Can I use canned peaches if fresh aren’t available?
A: Yep! Just drain them well and skip some of the sugar since canned peaches are sweeter.
Q: Do I really need to chill my pie dough?
A: You do. It helps make the crust flaky instead of tough as old boots.
Q: Can I freeze an unbaked peach pie?
A: Totally, and it’s a lifesaver. Assemble the whole pie, double-wrap it, and freeze. Just add about 15 minutes to bake time from frozen.
Q: What’s the best way to peel peaches?
A: Quick hot water dip (about 30 seconds), then the skins slip right off. Worth it for that perfect bite.
Q: How do I keep the crust from burning?
A: Foil to the rescue. If the crust is browning but the filling needs more time, cover the edges loosely and keep baking.
Ready for Baking Bliss?
There’s just something about homemade peach pie recipes that hits different, especially when you make it with your own hands (and—let’s be real—end up licking peach syrup off your fingers). If you want to see a really detailed walkthrough, check out this Perfect Peach Pie Recipe for another perspective. Baking a peach pie isn’t about perfection, it’s about memories, flavor, and making your house smell like pure summer. I’d say that’s a win. So grab those peaches, roll up your sleeves, and let’s see what kind of five-star dessert you can whip up in your own kitchen. For more baking tips, this guide on how to make peach pie will give you pro advice without making it complicated. Happy baking!
Classic Peach Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and traditional peach pie that boasts a flaky crust and sweet, juicy filling – perfect for summer gatherings.
Ingredients
- 6 to 8 big ripe peaches (about 2.5 pounds)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter (cut in cubes)
- 6–8 tablespoons ice water
- 1 egg yolk (for egg wash)
Instructions
- Peel and slice peaches thinly, toss in a bowl.
- Sprinkle with sugar, cornstarch, lemon juice, cinnamon, and salt. Mix gently and let sit for 10 minutes.
- In a separate bowl, combine flour, salt, and sugar for the crust.
- Add cold butter cubes and mix until pea-sized clumps form.
- Incrementally add ice water until dough holds together.
- Split dough in half and roll out one piece for the bottom crust of the pie dish.
- Spoon peach filling into the crust.
- Roll out the second half for the top crust and seal edges with vents for steam.
- Brush with egg wash and bake in a preheated oven at 400°F for 20 minutes.
- Lower temperature to 375°F and bake for an additional 35 minutes.
- Let cool before serving.
Notes
For best results, use fresh peaches and avoid canned ones if possible. If using canned peaches, drain and reduce sugar accordingly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg