Peach Pie Recipe

This peach pie recipe uses a double crust, a cornstarch-thickened filling, and about six to seven cups of fresh peaches to get a set, sliceable filling instead of a runny one.

Many peach pies turn out soupy because ripe peaches release more juice than a light dusting of flour can absorb, especially in the height of summer when the fruit is at its juiciest.

The fix here is simple: measured cornstarch, a short rest for the sliced peaches to release some liquid before it goes into the crust, and a full bake time that lets the filling actually bubble and thicken in the oven.

The result is a pie that slices cleanly a few hours after it comes out, with peach filling that holds its shape on the plate instead of pooling around it.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	55 minutes
Cooling Time	3 hours
Total Time	4 hours 25 minutes
Servings	8 slices
Difficulty Level	Moderate

For another fruit pie built on the same crumb-topped idea, see Peach Crumble Pie.

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Why You’ll Love This Peach Pie Recipe

This recipe keeps the ingredient list short and leans on technique instead of shortcuts to get the texture right.

It’s built for the exact moment when peaches are ripe enough to bruise if you look at them wrong, which is also when they taste best in a pie.

• Clean slices, not a puddle. The cornstarch and a short peach-macerating step keep the filling thick enough to hold its shape when you cut into it.
• Balanced sweetness. A mix of granulated and light brown sugar rounds out the peach flavor without masking it.
• Warm spice without overpowering the fruit. Just a teaspoon of cinnamon and a pinch of nutmeg support the peaches instead of competing with them.
• Works with a homemade or store-bought crust. The filling method is the same either way, so this is approachable for a first pie or a fortieth one.
• Freezer-friendly. The unbaked pie freezes well, so you can build it ahead and bake it fresh when you need it.

You might also enjoy: Classic Peach Cobbler

Ingredients

Everything below makes one standard 9-inch double-crust pie. Weigh the peaches if you can, since cup measurements vary a lot depending on how they’re sliced.

• 2 pie crusts (store-bought or homemade), enough for a 9-inch double crust
• 6 cups fresh peaches, peeled and sliced (about 6 to 7 medium peaches, roughly 900g)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 1/3 cup (40g) cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon vanilla extract
• 2 tablespoons (28g) unsalted butter, cut into small pieces
• 1 large egg, beaten, for the egg wash
• 1 tablespoon turbinado sugar, for topping (optional)

I ruined my first attempt at this pie by skipping the peach maceration step entirely, which left so much extra juice in the bowl that the bottom crust turned gummy before it finished baking.

Read Also: Blueberry Peach Crisp

Kitchen Equipment Needed

None of this is specialty equipment, but a few tools make the process a lot smoother, especially the peeling and the crust transfer.

• 9-inch pie dish (glass or ceramic, for even browning on the bottom crust)
• Vegetable peeler or a paring knife for peeling peaches
• Large mixing bowl for macerating the peaches
• Rolling pin, if rolling homemade dough
• Sharp knife for slicing the peaches and cutting vents in the top crust
• Pastry brush for the egg wash
• Pie crust shield or strips of foil to protect the edges from over-browning
• Rimmed baking sheet, to catch any filling that bubbles over
• Wire cooling rack

A similar approach to crust protection is covered in Apple Pie.

Recommended Products for This Recipe

These are tools and ingredients I actually reach for when making this pie, based on what has made the most noticeable difference in the final result.

1. Ceramic 9-Inch Pie Dish

Thin metal pie pans tend to brown the bottom crust unevenly, which is how you end up with a soggy center and a scorched edge. A heavier ceramic dish holds heat more evenly across the whole surface, so the bottom crust cooks through at roughly the same rate as the top.

Get it on Amazon

2. Adjustable Pie Crust Shield

Peach pie needs a long bake to thicken the filling, and that extra time is exactly what burns the crust edges if they’re left unprotected. An adjustable metal shield clips onto the dish and can go on partway through baking, which saves you from the fold-your-own-foil-ring routine every time.

Get it on Amazon

3. OXO Good Grips Swivel Peeler

Peeling six to seven peaches by hand with a dull peeler is slow enough that the fruit starts browning before you’re done. A sharp swivel peeler gets through the batch fast enough that you can move straight into slicing and macerating without the peaches sitting around and oxidizing.

Get it on Amazon

4. Fine-Mesh Strainer

After the peaches macerate, you need to drain off the extra juice they release before it goes into the crust. A wide fine-mesh strainer set over a bowl does this in one pour instead of you trying to tilt the bowl and hold the fruit back with a spoon.

Get it on Amazon

5. Glass Prep Bowl Set

Having a few different-sized bowls on hand matters more for this recipe than most, since you’re peeling into one, macerating in another, and mixing the dry thickener separately before combining everything. A nesting glass set keeps all three going at once without digging through the cabinet mid-recipe.

Get it on Amazon

For another recipe where a wide bowl setup helps, see Peach Crisp.

Step-by-Step Instructions: How to Make Peach Pie

Follow these steps in order and the filling will have time to thicken properly before it ever hits the crust.

1. Peel and slice the peaches

• Bring a pot of water to a boil and prepare a bowl of ice water alongside it.
• Score a small X on the bottom of each peach with a paring knife.
• Drop the peaches into the boiling water for 30 to 45 seconds, then transfer them straight into the ice water.
• Once cool enough to handle, the skins should peel off easily by hand or with a peeler.
• Slice the peeled peaches into even pieces, about 1/4 to 1/2 inch thick, until you have 6 cups.

2. Macerate the peaches

• Place the sliced peaches in a large bowl with the granulated sugar, brown sugar, and lemon juice.
• Toss gently to coat every slice.
• Let the mixture sit at room temperature for 20 to 30 minutes so the peaches release their juices.
• Drain the accumulated liquid into a small saucepan, reserving both the peaches and the liquid separately.

3. Reduce and thicken the juice

• Whisk the cornstarch into the reserved peach liquid until no lumps remain.
• Set the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a glossy syrup, about 3 to 4 minutes.
• Remove from heat and stir in the cinnamon, nutmeg, salt, and vanilla extract.
• Pour the thickened syrup back over the drained peaches and fold gently to coat.

4. Roll out the bottom crust

• On a lightly floured surface, roll one pie crust into a circle about 1 to 2 inches wider than your pie dish.
• Transfer the crust into the dish, pressing it gently into the bottom and sides without stretching the dough.
• Trim any excess overhang to about 1 inch beyond the rim.
• Place the lined dish in the refrigerator while you finish the filling and top crust.

5. Fill the pie

• Pour the peach filling into the chilled bottom crust, spreading it into an even layer.
• Scatter the small pieces of butter evenly over the top of the filling.
• Make sure the fruit is mounded slightly higher in the center, since it will settle as it bakes.

6. Add the top crust

• Roll out the second pie crust into a circle the same size as the first.
• Lay it over the filling, either as a full sheet with vents cut in or as a lattice of woven strips.
• Trim the top crust to match the bottom overhang, then fold the edges under and crimp them together with your fingers or a fork.
• If using a solid top, cut 4 to 5 slits in the center to let steam escape.

7. Egg wash and chill

• Brush the top crust evenly with the beaten egg.
• Sprinkle the turbinado sugar over the top if using it.
• Place the assembled pie in the refrigerator or freezer for 15 minutes to firm up the crust before baking, which helps it hold its shape in the oven.

8. Bake

• Preheat the oven to 425°F (220°C).
• Set the pie on a rimmed baking sheet and bake for 20 minutes at this temperature.
• Reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, adding a pie crust shield if the edges start browning too quickly.
• The pie is done when the crust is deep golden brown and the filling is visibly bubbling through the vents.

9. Cool completely before slicing

• Transfer the pie to a wire cooling rack.
• Let it cool at room temperature for at least 3 hours before cutting.
• This resting time is what allows the cornstarch to finish setting, so slicing early will give you a looser, saucier filling.

I’ve found that cutting into the pie any earlier than the 3-hour mark, even when it looks fully cooled on the outside, still gives a filling that runs on the plate.

For a version of this same fruit filling in a different format, see Bisquick Peach Cobbler.

Tips for The Best Peach Pie

A few small adjustments make a bigger difference here than in most fruit pies, mostly because peaches vary so much in ripeness and juiciness.

• Use freestone peaches if you can find them. The pit separates cleanly from the flesh, which makes slicing faster and less wasteful.
• Don’t skip the maceration step. It pulls excess liquid out before baking instead of leaving the pie to deal with it in the oven.
• Weigh your peaches when possible, since a “cup” of thick wedges holds a lot more fruit than a cup of thin slices.
• Chill the assembled pie before baking. Cold butter in the crust is what creates flaky layers, so a warm, soft crust going into the oven bakes up denser.
• Bake on the lowest oven rack for the first 20 minutes to help the bottom crust cook through instead of staying pale and soft.
• Check for doneness by the filling, not the clock. Visible bubbling in the center vents is the clearest sign the cornstarch has activated.
• Let it cool the full 3 hours. Rushing this step is the single most common reason a peach pie doesn’t hold its slice.

Read Also: Peach Crumble Bars

What to Serve with Peach Pie

Peach pie is rich and warmly spiced, so it pairs best with something cool, plain, or slightly acidic to balance it out.

• A scoop of vanilla ice cream, melting slightly against the warm filling
• Lightly sweetened whipped cream
• A drizzle of caramel sauce over the top
• A spoonful of honey butter melted onto a warm slice
• Fresh mint leaves for a bit of brightness on the plate
• A mug of black coffee to cut through the sweetness
• Iced tea, unsweetened, alongside a slice at a summer gathering
• A small wedge of sharp cheddar cheese on the side, in the Southern style

For a fruit dessert built the same way but with a streusel top instead of a full crust, see Blueberry Peach Crumble.

Variations of Peach Pie

The base method here holds up well to swaps, as long as the total volume of fruit and the ratio of thickener stay about the same.

• Peach and blueberry pie: Replace 2 cups of the peaches with fresh blueberries for a two-fruit filling.
• Peach and raspberry pie: Swap in 1 to 2 cups of raspberries for extra tartness against the sweet peaches.
• Lattice-top peach pie: Use the same filling under a woven lattice crust instead of a solid top for a more open, rustic look.
• Streusel-top peach pie: Skip the top crust and finish with a crumb topping of flour, butter, and brown sugar instead.
• Bourbon peach pie: Add 1 to 2 tablespoons of bourbon to the filling along with the vanilla for a deeper, slightly boozy note.
• Ginger peach pie: Add 1 teaspoon of grated fresh ginger to the filling for a sharper spice profile.
• Mini peach hand pies: Divide the same filling and crust into individual hand pies for portion-controlled servings.
• Canned or frozen peach version: Use well-drained canned peaches or thawed frozen peaches when fresh ones are out of season, adjusting the sugar down slightly since canned peaches are often packed in syrup.

For a slow-cooked take on similar fall fruit flavors, see Apple Crisp.

Storage and Reheating

Peach pie holds up well for several days if it’s stored properly, and it reheats without losing much of its texture.

• Room temperature: Cover loosely and store at room temperature for up to 2 days if your kitchen isn’t especially warm or humid.
• Refrigerator: Cover tightly with plastic wrap or foil and refrigerate for up to 5 days.
• Freezer (baked pie): Wrap the fully cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months.
• Freezer (unbaked pie): Assemble the pie through the egg wash step, then freeze unbaked for up to 3 months. Bake straight from frozen, adding about 15 to 20 extra minutes to the covered baking time.
• Reheating a slice: Warm individual slices in a 300°F (150°C) oven for about 10 minutes, or in the microwave for 20 to 30 seconds if you’re not worried about crisping the crust.
• Reheating a whole pie: Cover loosely with foil and warm in a 325°F (165°C) oven for 20 to 25 minutes.

A similar freeze-ahead approach works well for Peach Crisp with Canned Peaches.

Nutritional Facts

Nutrition (per slice, 1/8 of pie)
Calories	320
Total Fat	13g
Saturated Fat	5g
Cholesterol	25mg
Sodium	210mg
Total Carbohydrates	48g
Dietary Fiber	2g
Sugars	26g
Protein	4g

Values are estimates and will vary based on the specific crust and peaches used.

For a lighter take on a similarly spiced fruit dessert, see Pumpkin Pie.

Health Benefits of Key Ingredients

Peach pie is a dessert, so it isn’t a health food, but a few of its main ingredients do carry some genuine nutritional value.

• Peaches are a source of vitamin C and provide fiber, particularly when the skin is left on rather than fully peeled.
• Cinnamon contains antioxidant compounds and has been studied for its potential role in supporting healthy blood sugar response.
• Lemon juice adds vitamin C and helps balance the sweetness without adding extra sugar.
• Butter, in moderation, contributes fat-soluble vitamins like vitamin A.
• Eggs, used here only in the wash, provide a small amount of protein and choline, though the quantity per slice is minimal.
• Nutmeg contains trace minerals like manganese, though the amount used per pie is small enough that its main contribution is flavor.

For a version of this fruit built around more of these same ingredients, see Sweet Potato Pie.

FAQs About Peach Pie

1. Do I need to peel the peaches?

Peeling is recommended for the classic texture, since peach skins can turn tough and chewy once baked.

If you don’t mind a rustic texture, you can skip peeling, especially with thinner-skinned varieties.

2. Can I use frozen or canned peaches instead of fresh?

Yes, both work as substitutes when fresh peaches aren’t in season.

Thaw and drain frozen peaches well first, and reduce the added sugar slightly if using canned peaches packed in syrup.

3. Why is my peach pie filling runny?

This usually comes down to insufficient thickener, underbaking, or slicing the pie before it has fully cooled.

Make sure the filling is visibly bubbling in the center before pulling the pie from the oven, and let it rest the full 3 hours before cutting.

4. Can I make this pie ahead of time?

Yes, you can assemble the pie completely and refrigerate it unbaked for up to 24 hours, or freeze it unbaked for longer storage.

You can also bake it a day ahead and store it at room temperature, loosely covered, until you’re ready to serve.

5. How do I keep the bottom crust from getting soggy?

Draining the macerated peach juice and thickening it separately before combining it with the fruit removes most of the excess liquid before it ever touches the crust.

Baking on a lower oven rack for the first 20 minutes at a higher temperature also helps set the bottom crust quickly.

Read Also: Peach Crumble

Final Thoughts

A good peach pie comes down to patience more than skill: draining the fruit, thickening the juice properly, and letting the whole thing cool before you cut into it.

Once you’ve made it this way a couple of times, the process becomes second nature and the payoff is a filling that actually holds together on the plate.

Give it a try the next time peaches are at their peak, and let me know in the comments how your crust turned out.

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• Healthy Apple Pie Recipe
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