Go Back
Slice of Homemade Peach Pie with a dollop of whipped cream on a white plate.
Jana Rae

Homemade Peach Pie

Classic Peach Pie with juicy fruit filling and a golden flaky crust. A nostalgic farmhouse dessert perfect for summer gatherings and holiday tables.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 pie crusts 9-inch, homemade or store-bought
  • 6 cups sliced peaches fresh, peeled; or frozen, thawed & drained
  • 1 cup granulated sugar adjust based on peach sweetness
  • ¼ cup cornstarch or flour, for thickening
  • 1 tbsp lemon juice
  • ½ tsp cinnamon optional
  • ¼ tsp nutmeg optional
  • 1 tbsp butter cut into small pieces
  • 1 egg for egg wash

Method
 

  1. Set oven to 400°F (200°C).
  2. Roll out one crust into a 9-inch pie plate.
  3. In a large bowl, toss peaches with sugar, cornstarch, lemon juice, and spices.
  4. Pour filling into crust and dot with butter.
  5. Roll out second crust and place on top (or cut strips for a lattice). Seal edges.
  6. Brush with beaten egg for shine.
  7. Bake at 400°F for 20 minutes. Lower to 350°F (175°C) and bake another 30–35 minutes, until filling is bubbly and crust golden.
  8. Cool at least 2 hours before slicing to allow filling to set. Serve with whipped cream or ice cream.

Notes

Recipe Notes

  • Fresh peaches give the best flavor, but frozen or canned can work in off-season.
  • Adjust sugar based on the sweetness of your peaches.
  • Letting the pie cool fully prevents runny slices.

⭐ Pro Tip

Pie Crust: Use 2 (9-inch) crusts. For best results, try my Buttery Flaky Pie Crust Recipe — sturdy, flaky, and perfect for juicy peach filling.