There’s something about a homemade peach pie that just feels like summer. The flaky golden crust, that warm cinnamon aroma filling the kitchen, and sweet juicy peaches bubbling under a beautifully latticed top—this is the pie I dream about when the first peaches hit the market. If you’ve never made peach pie from scratch, I’ll walk you through everything I’ve learned over the years so you can get it just right. And yes, a scoop of vanilla ice cream on top is non-negotiable.

Why This Peach Pie Always Works in My Kitchen

This isn’t just any peach pie—it’s the one I make every single summer without fail. What makes it special? A few small tweaks that really add up: cutting the peaches into chunks instead of slices so they don’t fall apart, a bit of fresh ginger to brighten the flavor, and enough flour to thicken the filling just right. That means every slice actually holds together. No puddles. No soggy crust.

If I’m being honest, I didn’t always get peach pie right. I’ve had my fair share of runny fillings and pale crusts. But after testing (and tasting) dozens of versions, this one finally delivers everything I want in a peach pie. It’s juicy, but sliceable. Sweet, but with a little warmth from cinnamon. And best of all? It tastes like sunshine.

Start with a Good Pie Crust

You can definitely use your go-to pie crust here, but I usually make my own. I like a mix of butter and shortening—because butter gives you that rich flavor and crisp layers, and shortening makes the dough easier to handle, especially on warm days.

My pie crust tips:

Always make the dough ahead and chill it for at least 2 hours. I usually make it the night before.
This recipe needs a double crust: one for the base and one for the lattice top.
No need to par-bake. The long bake time sets the crust beautifully.
Want to impress? Try braiding the lattice. But honestly, thick strips look just as beautiful.

Picking the Right Peaches

Here’s the deal: soft, mushy peaches make for a soft, mushy filling. You want slightly firm yellow peaches without bruises. I usually buy a few extras and let them sit in a paper bag for a couple of days to ripen. Any too-soft ones become breakfast or go into muffins.

If I’m really in a pinch, I’ll use unsweetened frozen peaches. Just make sure to thaw, chop, and blot them dry first. I don’t recommend canned peaches—they’re too soft and don’t hold their shape.

Cut Chunks, Not Slices (This One’s Big)

This is a small but crucial tip. Cutting the peaches into 1-inch chunks instead of slices makes a world of difference. Peach slices collapse and turn mushy in the oven, but chunks hold their shape and give the pie structure. It’s how I get clean slices every time.

Peeling and Cutting Without the Mess

I usually keep a good peeler on hand, but when I’m doing a big batch, I blanch the peaches for a few seconds in boiling water. The skins slip right off. I also rinse my hands and knife often while cutting because peach juice gets slippery fast.

Here’s What Goes Into the Filling

Peaches: Fresh and chunky is the way to go.
Sugar: I use granulated, but brown sugar works too if you want a deeper flavor.
Flour: My favorite thickener for peach filling. Cornstarch can get gummy in this recipe.
Lemon Juice: Keeps things bright. Skip the lime—it’s not the same.
Fresh Ginger (Optional but Recommended): A tiny bit adds a lovely zing. Once I started using it, I never stopped.
Cinnamon: Just enough to warm it up.
Butter: I dot little cubes over the filling before adding the top crust. It melts into everything and makes the filling extra rich.

Assembling the Pie

Once your bottom crust is rolled and in the dish, pile in that peach filling. I always use a slotted spoon to leave behind extra juices in the bowl—no one wants soggy pie.

Topping options:

Lattice: My favorite. You can see when the filling’s bubbling and done.
Braids or Cut-Outs: Go wild if you’re feeling decorative.
Crumble: If you’re short on time, a crumble topping works beautifully too.

Before baking, brush the top with egg wash (1 egg + splash of milk) for a glossy finish. I like to sprinkle on a little coarse sugar for texture, but that’s up to you.

Baking Tips I Swear By

Make the crust ahead. It stays good in the fridge for 5 days or freezer for months.
Don’t prep the filling early. Peaches start releasing liquid fast. Mix it just before filling the crust.
Use a baking sheet underneath. Peach pies are juicy and love to bubble over.
Start hot, then go lower. I bake at 425°F for 20 minutes to set the crust, then reduce to 375°F and bake another 55–60 minutes.
Don’t slice too soon. Let it cool for at least 4 hours. It’s hard, I know. But it’s the only way to get clean slices.

Yield: 10

Fresh Peach Pie

There’s nothing quite like a homemade peach pie cooling on the counter—warm, buttery crust, juicy golden filling, and that unmistakable scent of summer.

Prep Time 3 hours

Cook Time 1 hour 15 minutes

Total Time 4 hours 15 minutes

Ingredients

8 cups fresh peaches, peeled and cut into 1-inch chunks (about 1.4 kg)
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small cubes
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup all-purpose flour or 1/4 cup instant tapioca
1–2 teaspoons fresh ginger, minced (optional)
1 large egg
1 tablespoon milk
Coarse sugar for crust (optional)
Double crust pie dough, homemade or store-bought (enough for bottom and top crusts)

Instructions

Start by preparing your pie dough ahead of time and letting it chill. While it rests, combine the peaches, sugar, flour (or tapioca), lemon juice, cinnamon, and ginger in a large bowl. Stir gently to coat the fruit evenly, then refrigerate the filling uncovered while you get the crust ready.
Preheat your oven to 425°F (218°C) and slide a baking sheet onto the bottom rack—it’ll catch any drips from that juicy peach filling.
On a floured surface, roll out the bottom crust into a 12-inch round. Ease it into a 9-inch pie dish and tuck it gently into place. Pour in the chilled filling, spreading it evenly, and dot the top with butter cubes.
Roll out the second crust and cut it into strips for a classic lattice, or go with your favorite decorative pattern. Weave the strips over the filling, then trim and seal the edges by folding them under and crimping with your fingers or a fork.
Whisk the egg with the milk and brush it over the top crust. Sprinkle with coarse sugar if you’d like an extra crunch.
Bake at 425°F for 20 minutes. Without removing the pie, lower the heat to 375°F (190°C) and continue baking for another 45–50 minutes. The filling should bubble thickly, even in the center—don’t be tempted to pull it early or you’ll end up with a soupy pie. If the crust is browning too fast, loosely cover it with foil.
Once out of the oven, let the pie cool on a rack for at least 4 hours. The wait helps the filling set so you can slice cleanly. Trust me, it’s worth the patience.

Notes

Cover leftover pie and store it in the fridge for up to 5 days. You can also freeze the fully baked pie for up to 3 months—just thaw overnight in the fridge and bring to room temperature before serving.
Want to get ahead? Make your dough up to 5 days in advance and keep it chilled. You can peel and chop the peaches a day or two early, but don’t mix the filling until you're ready to assemble—the peaches will get too watery if left sitting with sugar.
Peaches: Look for firm, fragrant peaches with no bruises. If they’re slightly underripe, let them sit in a paper bag for a day or two. Frozen peaches work too (just thaw and pat dry). Avoid canned—too soft and syrupy.
Ginger: Totally optional, but a small amount adds an unexpected zing that complements the peaches beautifully.
Crust Options: Classic lattice, braided edges, or even a crumble topping—use what you love and have fun decorating!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 271Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 103mgCarbohydrates 46gFiber 3gSugar 24gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Common Questions Answered

Can I use frozen peaches?
Yes, but thaw and blot them well before using.

Can I use canned peaches?
I wouldn’t. They’re too soft and your pie will end up mushy.

Why not slice the peaches?
Chunks hold their shape better and give you a cleaner slice.

Do I need to par-bake the crust?
Nope! This pie bakes long enough to fully cook the crust.

What’s the internal temp when it’s done?
About 200°F when tested in the center of the filling.

Serving and Storing This Pie

I always serve peach pie with a scoop of vanilla ice cream. It’s the classic combo for a reason. Sometimes I’ll drizzle a little caramel sauce on top if I’m feeling extra fancy.

Leftovers:
Keep it loosely covered at room temp for a day, or refrigerate for up to 4 days. I reheat slices in the oven for a few minutes to bring back that just-baked warmth.

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