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.
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 the same way I peel tomatoes.
- 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
- 6 cups fresh peaches peeled*
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cornstarch
- 1 recipe for double pie crust
- 1 tablespoon milk
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)