Peach Pie is a luscious homemade dessert perfect for any time of the year! Buttery pie crust, a dash of cinnamon and a bit of sugar are all you need to turn juicy fresh peaches into a heavenly dessert.
When it comes to peach pie, peach crisp, or peach cobbler serve it with a generous helping of whipped cream or ice cream.
How to Make Peach Pie
It’s easy to put a peach pie together, once the fruit is peeled and prepped. To make this quick and easy, I peel the peaches.
- Mix peaches with other filling ingredients (per recipe below).
- Roll out pie crusts line the bottom of a pie plate. Fill with peaches.
- Top with second crust and pinch to seal the edges. Cut a few slits in the top to vent (or create a beautiful lattice top crust)!
- Brush with milk or egg and bake.
Tip: Bake on a foil or parchment lined cookie sheet until the filling is bubbling through the vents and the crust is browned. The sheet will catch any spills keeping your oven clean and making clean up a breeze!
Can I Use Frozen/Canned Peaches?
Fresh fruit makes the best peach pie but of course this delicate summertime treat is only available in season. But don’t despair! You can still enjoy peach pie year round by using frozen or canned peaches.
To Make Pie with Frozen Peaches
Defrost peaches before mixing with other filling ingredients. If using canned peaches drain them well.
How Many Peaches Make 1 Cup? Here’s a quick guide to help you plan for this recipe, and other peachy preparations you might encounter:
- 2 medium peaches make approximately one cup sliced.
- 10 ounces of frozen peaches equals one cup sliced.
- 1 16-ounce can is equivalent to two cups of sliced peaches.
Crumb Topping: To Make a Crumb Topping use a single pie crust and combine the following. Sprinkle over the peach pie.
- 2/3 cup flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup cold butter
- 1/2 teaspoon cinnamon
How Long Will It Last?
Peach pie tastes best served fresh and is so darn delicious it probably won’t last long! Leftover pie can be covered and stored for about 2-4 days at room temperature, or in the refrigerator up to a week. If your fruit is very juicy, the bottom crust may get a bit soggy if kept too long (but will still taste great).
More Delicious Fruit Pies
- Homemade Blueberry Pie – tender crust & luscious filling
- Banana Cream Pie – rich creamy custard filling!
- Apple Pie Recipe – a classic treat!
- Strawberry Rhubarb Pie – perfect balance of sweet & tart
- Easy Pecan Pie Recipe – sweet buttery filling!
Homemade Peach Pie
Ingredients
- 6 cups fresh peaches peeled*
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cornstarch
- 1 recipe double pie crust
- 1 tablespoon milk
Instructions
- Preheat oven to 450°F.
- Combine peaches, sugar, cinnamon and cornstarch and a pinch of salt in a bowl and gently toss.
- Roll pie crust into a 12" circle. Line a 9" pie plate. Fill with peach mixture.
- Roll the second crust into a 12" circle. Gently place over peaches.
- Cut the edges of the crust so you have a 1/2" overhang. Fold and crimp edges as desired.
- Cut slits in the top of the pie to allow steam to escape. Brush crust with milk (and sprinkle with sugar if desired).
- Place pie on a large rimmed foil lined baking sheet and place in the oven. Bake 15 minutes and then reduce heat to 375°F.
- Continue baking 55-65 minutes or until filling is hot and bubbly.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Hi Holly…I love ALL of your recipes, and thank you for sharing them! I would like to know if I could use canned peaches instead of fresh? Would I drain them and still use 6 cups? Thank you so much!
Linda
Hi Linda, you can use canned peaches but make sure to drain them really well. And yes, you will still need 6 cups of peaches for this recipe. Enjoy!
This pie looks fanstastic and I want to try it with frozen peaches since they are not in season quite yet. How many bags of frozen peaches would equal the amount of fresh peaches called for in the recipe. And what is the best way to thaw frozen peaches? Can the bag of frozen peaches be put in the refrigerator overnight or sit on the counter for a few hours. ? And lastly do frozen peaches need rinsed and or drained? Thank you,
I’ve been reading your recipes for many years and love your website.
Hi Mary, when using frozen peaches we do thaw and drain them before using. We use 6 cups of peaches for this recipe, and one cup of peaches if approximately 10 ounces of frozen peaches. I hope that helps!
very easy to make and VERRRRY yummy!
So happy you enjoyed this recipe, Ronda!
When using frozen peaches, you defrost first.
Do you drain juice or use that to?
Hi Debi, yes we defrost first and drain before adding to the recipe!
Not sure I understand the Crumb Topping. Are you saying stir together the Pie Crust ingredients plus also add the extra ingredients you have listed on this site?? I’m not a Pie Maker, but have fresh peaches in the freezer from 2021, and want to make something good with them. This pie looks delicious makes me want to try it. Thanks!!!
If using a crumb topping, you will use just a single pie crust for the bottom and the crumb topping for the top. I hope that helps, Barb!
I love peach pies but not a fan of cinnamon at all. Would it taste okay if I omit the cinnamon?
You could replace the cinnamon with nutmeg or ginger, and it would taste delicious! If you omit cinnamon altogether, it will still taste great Jackie. Enjoy!
This looks delcious!! Could you make this with a crumb topping instead of a pie crust topping?
You sure can! Here the crumb topping I use (I’ve added it to the write up as well). Enjoy!
To Make a Crumb Topping use a single pie crust and combine the following. Sprinkle over the peach pie.
⅔ cup flour
⅓ cup white sugar
⅓ cup brown sugar
⅓ cup cold butter
1/2 teaspoon cinnamon
Thanks so much!! I am going to make it this weekend!!
Enjoy, Lisa!