Easy Fresh Peach Pie Recipe

There’s just something about a fresh peach pie that brings everyone to the table. It’s everything I love about homemade pies—sweet, sun-ripened peaches tucked into the flakiest, golden crust that’s easier to make than you think.

It’s the kind of summer dessert you make when family’s coming over. No fuss, just real ingredients and a whole lot of heart. The best summer memories are made one slice at a time.

Homemade Peach Pie

A flaky pie crust stuffed to the brim with fresh peach pie filling that is bursting with flavor! Add a dash of cinnamon to make this fresh peach pie with lattice crust an end of summer favorite!

There’s absolutely nothing as wonderful as a fresh peach pie with lattice crust to close out those warm summer days. Here in Utah we don’t get peaches until school has started, but that only makes us feel like we have held onto summer a little longer.

This peach pie recipe is simple and classic! The kind your grandma used to make!

Ingredients for Easy Peach Pie

For this recipe, we like to use our all butter pie crust. You will start by making the pie crust (flour, sugar, butter, salt and ice water) and getting it chilling in the fridge. Then you make the peach pie filling! Here is everything you’ll need:

• Peaches: See the next section for our favorite peaches for pies.
• Cornaby’s EZ Gel: This is our favorite product for thickening fruit pie fillings. It has no taste and works perfectly every time!
• Lemon Zest and Juice: Adds brightness in the flavor and also helps keep the peaches form browning.
• White Granulated Sugar: Help balance out the acidity of the peaches.
  • NOTE: We also sprinkle a little sugar over the top of the crust to add some texture and sweetness.
• Brown Sugar: Adds a depth of flavor and more sweetness and caramel notes to the filling.
• Cinnamon: Adds warm comforting flavor.
• Nutmeg: Pairs so well with the cinnamon.
• Egg Wash: A combination of egg white and water to brush over the top crust to get that beautiful golden shine.

Which Peaches Should I Use for Peach Pie?

It is all about the yellow peaches for peach pie. They have that classic peachy flavor and they are sweet and juicy. They do have more acid than other types of peaches so they will be a little more tangy, but the sugar in this pie will balance that out.

You also want to make sure they are freestone peaches so that it is super easy to remove the pit. Some of the best freestone varieties include Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince. We have been ordering our peaches from Pearson Farm this summer and we will do that for the rest of our lives! Heaven!

How to Make Fresh Peach Pie?

Once your pie crust is made and chilling in the refrigerator, it’s time to make the pie filling…

Making Peach Pie Filling

1. Peel and Slice Peaches: Head to our brown sugar peach pie bars post to read about easily peeling peaches. Place the peaches in a large mixing bowl.
2. Combine All Ingredients: Add the remaining ingredients for the filling and fold everything together until the peaches are evenly coated.

Assemble the Pie

1. Prep: Preheat the oven to 425 degrees F and make sure your pie plate is ready.
2. Roll Out the Pie Dough: Divide your pie crust dough into two, and roll them out. One should be about 12 inches in diameter and the other should be about 10 inches in diameter when they are rolled out. Place the 12 inch crust into the pie plate.
3. Add the Peach Pie Filling: Pour the filling into the bottom crust making sure to spread it out evenly.
4. Add the Top Crust: If you are doing a lattice crust, cut your 10 inch top crust into about 1 inch strips. I like to use a pizza slicer to do this. Head to the recipe card for a link to a tutorial on creating a lattice crust.
5. Brush with Egg Wash: Whisk an egg white with a teaspoon of water and then brush the lattice top with the egg white mixture. Sprinkle evenly with sugar.
6. Bake: Follow the baking times mentioned in the recipe card.

Can Frozen or Canned Peaches Be Used to Make Peach Pie?

This pie can be made with both frozen and canned peaches, but I have to say that fresh peaches are by far the best!

• Frozen peaches: allow them to thaw and then drain thoroughly – if they are too juicy, your pie will be soggy
• Canned peaches: drain thoroughly and then pat them dry – again, you don’t want to much moisture

How to Thicken a Fruit Pie?

How to thicken a fruit pie is a topic for a lengthy discussion. There are basically four options for thickening – flour, cornstarch, tapioca or ultra gel. If you want to read all our thoughts and instructions on them all, head to our post on our perfect razzleberry pie. Long story short, ultra gel is the best and what we use all the time.

The next best option is cornstarch, so if you don’t have ultra gel, you can swap 5 tablespoons of cornstarch for the 1/4 cup ultra gel.

Must Have Pie Equipment

We have found that there are few pieces of equipment that help pie making be super easy!

• JK French Rolling Pin
• Emile Henry Pie Plate seems to bake up the best crust, but if you’re looking for more budget friendly…
• Pyrex is a good option too

Oh pie, how I love you! Top that warm piece of peach pie with a scoop of vanilla ice cream and it’s euphoria! Warm juicy, sweet peaches covered in melted vanilla ice cream with bites of perfectly golden and flaky crust…come to momma!

More FRUIT PIES You’re Sure to Love:

• Perfect Razzleberry Pie
• Dutch Mixed Berry Pie
• Fresh Strawberry Pie
• Homemade Apple Pie
• Dulce de Leche Banana Cream Pie
• Dutch Apple Pie