Easy Peach Pie With Fresh Peaches (Old-Fashioned Recipe From Scratch)
This easy peach pie recipe is made with a flaky, buttery crust and a sweet, juicy peach filling that’s perfectly thickened and full of warm cinnamon flavor. Whether you’re using fresh summer peaches or canned peaches, this homemade peach pie from scratch is a classic dessert that’s simple to make and always a crowd favorite. Serve it warm with a scoop of vanilla ice cream just like in this Peach Cobbler Recipe for the ultimate comfort dessert. If you’re looking for something more indulgent, try this Peach Crumble Pie with Pastry Cream.
How to Make Peach Pie
In a large bowl, add thefre drained peach slices. Next add the corn starch, vanilla extract, sugar, cinnamon, salt and mix together.
Roll out the pie crust and place into the bottom of the pie pan. Add the pie filling and roll out the second pie disk on top of the pie filling.
Cut 3 slices into the top of the pastry for steam to escape. Fold any excess pie crust under the bottom crust and flute the edges of the crust.
In a small bowl whisk the egg and milk together and using a pastry brush, brush the egg on top of crust for a lovely golden pie!
Bake for 20 minutes then reduce the heat for another 40-50 minutes making sure that the peach filling is bubbling while baking.
Remove from the oven and let cool. Serve with a side of whipped cream or ice cream!
Storage
Store peach pie covered at room temperature for up to 2 days. This works best if your kitchen isn’t too warm.
For longer storage, cover and refrigerate for up to 4–5 days. This helps keep the filling fresh and prevents spoilage.
Peach pie can be frozen baked or unbaked for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating or baking.
Reheat slices in the oven at 325°F (165°C) until warmed through, or microwave for a quicker option.
Ingredients
Pie Crust Disks: These form the base and top of the pie, creating a buttery, flaky crust that holds the filling. The bottom crust supports the juicy peaches, while the top crust (lattice or full) adds texture and a golden finish. Try making your own Homemade Pie Crust with this recipe.
Sliced Peaches (Fresh or Canned): The star of the pie. Fresh peaches provide the best flavor and texture, especially in season, while canned peaches are a convenient alternative and still create a sweet, juicy filling.
Cornstarch: Acts as a thickening agent for the filling. As the pie bakes, the cornstarch helps transform the peach juices into a thick, glossy sauce instead of a runny filling.
Vanilla Extract: Adds warmth and depth of flavor, enhancing the natural sweetness of the peaches without overpowering them.
Granulated Sugar: Sweetens the filling and helps draw out the juices from the peaches, creating that classic syrupy texture inside the pie.
Cinnamon: Provides a subtle warm spice that complements the peaches and gives the pie a cozy, comforting flavor.
Salt: Balances the sweetness and enhances all the other flavors, especially the fruit and spices.
Egg + Milk: Used to make an egg wash brushed over the top crust. This helps the crust bake to a beautiful golden brown and can add a slight shine and richness.
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Peach Pie Recipe
Ingredients
- 2 pie crust disks homemade or store-bought
- 2 1/2 lbs. sliced peaches if using canned drain them before using
- 4 tbsp. corn starch
- 2 tsp. vanilla extract
- 1/2 c. granulated sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 egg + 1 tbsp. milk for the egg wash
Instructions
- Preheat oven to 425℉/220℃/Gas Mark 7.
- Drain the canned peaches and place into a large bowl. Mix in the corn starch, vanilla extract, sugar, cinnamon, and salt.
- Roll out either the premade or homemade pie crust and place into the pie dish. Pour the peach filling into the crust.
- Add the second pie crust on top of the filled pie. Cut 3 slices into the top of the pastry for steam to escape. Fold any excess pie crust under the bottom crust and flute the edges of the crust
- In a small bowl, whisk the egg and milk together and using a pastry brush, brush it onto the top of the pie crust.
- Bake for 20 minutes at 425℉ then reduce to 375℉ for another 40-50 minutes making sure that the peach filling is bubbling.
- Remove from the oven and let cool. Serve with a side of whipped cream or ice cream!
Notes
Author: Sarah Young
Peach Pie FAQ
Can I use canned peaches instead of fresh peaches?
Yes, canned peaches work well in peach pie. Be sure to drain them thoroughly to prevent excess liquid, and adjust the sugar slightly since canned peaches are often sweeter.
How do you keep peach pie from being runny?
Use cornstarch or another thickener in the filling and allow the pie to cool completely after baking. This helps the juices set into a thick, sliceable consistency.
Should I peel peaches for peach pie?
Peeling is optional. The skins soften during baking, but removing them creates a smoother, more traditional pie texture.
How do you know when peach pie is done baking?
The crust should be golden brown and the filling should be bubbling through the top crust or lattice. This indicates the filling has thickened properly.
Can I make peach pie ahead of time?
Yes. Peach pie can be made a day in advance and stored at room temperature or in the refrigerator. Reheat before serving if desired.
How do you store leftover peach pie?
Store covered at room temperature for up to 2 days or in the refrigerator for up to 4–5 days.
Can you freeze peach pie?
Yes. You can freeze baked or unbaked peach pie for up to 3 months. Thaw overnight in the fridge, then reheat or bake.
What spices go well with peach pie?
Cinnamon is most common, but nutmeg, ginger, or allspice can also be added for extra warmth and depth of flavor.