This Fresh Peach Pie Recipe features a tender, flaky homemade crust and a sweet, juicy filling that lets ripe peaches shine.
author’s note
The Peach Pie I Always Return To
Peach season in my childhood was centered around the tree in our backyard. We ate them straight from the branch, froze extras for smoothies, stirred them into oats, and baked dessert after dessert. Over the years I’ve tested many peach recipes, but this pie is intentionally all about the fruit. The filling is simple and fresh so the natural peach flavor is the star.
I first tried a version of this pie from a cookbook and then adjusted a few details until the crust, slices, and filling were exactly what I wanted. What I love most is a flaky crust, slices that hold together, and lots of juicy peach in every bite.
Here’s What You Need:
| Ingredient | Helpful Tip |
|---|---|
| Fresh peaches | Use ripe but firm peaches. To peel easily, blanch briefly and cool in ice water. |
| Cornstarch | Thickens the filling as it bakes; arrowroot works as an alternative. |
| Vanilla bean paste | Vanilla extract is a fine substitute for flavor. |
| Lemon juice | Fresh lemon juice brightens the filling. |
| Vegetable shortening | Keep it very cold for a flaky crust. |
| Apple cider vinegar | Tiny amounts help tenderize the crust without adding flavor. |
Quick Tip
Do canned peaches work instead of fresh? Yes—drain them well and reduce the sugar or thickener as needed. Peaches canned in juice rather than syrup mimic fresh texture better.
How To Make This Fresh Peach Pie Recipe
- Crust: Combine crust ingredients, form two discs, wrap and chill until firm.
- Roll: Roll one disc to line the pie pan; roll the other disc into strips for the lattice top.
- Filling: Toss sliced peaches with lemon, vanilla, sugar, cornstarch and a pinch of salt.
- Assemble: Spoon filling into the crust, weave the pastry strips into a lattice, crimp edges and brush with egg wash.
- Bake: Bake until the crust is golden and the filling bubbles, then cool until the filling sets.
- Serve: Best warm with whipped cream or vanilla ice cream, or at room temperature once cooled.
Reader’s Notes & Tips
Fresh Peach Pie Recipe Tips
- Choose ripe but firm peaches so they keep their shape while baking.
- Keep everything cold — cold fats and chilled dough make the flakiest crust.
- Bake until the center bubbles to ensure the filling thickens properly.
- Shield the crust with foil if it browns too quickly during baking.
- Cool completely before slicing so the filling sets and slices hold their shape.
Storage
Store leftover pie tightly covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.
More Delicious Fruit-Filled Desserts:
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The BEST Lemon Bars Recipe
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Strawberry Shortcake Recipe
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Fruit Pizza Recipe
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Cinnamon Roll Apple Pie
Peach Pie
Equipment
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Pastry cutter or two table knives
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Sheet pan (15″ x 10″)
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Parchment paper
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9-inch pie pan
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Aluminum foil
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1-1/4 cups vegetable shortening, very cold
- 5 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg
- 4 pounds peaches, pitted and sliced (about 12 cups)
- 1/2 cup + 1 tablespoon granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 lemon (juice), about 2 tablespoons
- 1 teaspoon vanilla bean paste or extract
- 1 large egg (for egg wash)
Instructions
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Keep ingredients as cold as possible: chill the shortening, and chill the dough and filling until ready to bake.
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Make the crust: whisk flour, sugar and salt. Cut in cold shortening until the mixture looks like coarse peas. Whisk ice water, vinegar and egg, then stir into the flour mixture until just combined. Divide into two discs, wrap and chill for at least 2 hours or up to overnight.
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Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
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Roll one disk on a lightly floured surface to about 1/4-inch thickness and fit it into a 9-inch pie pan. Roll the second disk and cut into 2-1/2 inch strips. Chill the strips while you prepare the filling.
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Prepare the peaches: if needed, blanch and peel, pit and slice into 1/2-inch pieces. Toss peaches with vanilla and 2 tablespoons lemon juice. In a separate bowl, whisk together 1/2 cup sugar, cornstarch and 1/8 teaspoon salt, then toss with the peaches until evenly coated.
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Spoon filling into the crust, arrange the pastry strips in a lattice, trim and crimp the edges. Whisk 1 egg with 1 tablespoon water and brush the top with the egg wash. Sprinkle with the remaining tablespoon of sugar and chill the assembled pie for 20 minutes.
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Place an aluminum-lined sheet pan on the lower rack to catch any overflow. Bake on the center rack at 425°F for 15 minutes, then reduce the oven to 375°F (190°C) and bake 40–50 minutes more until golden and bubbling. If the crust browns too quickly, cover edges with foil. Cool on a wire rack for 2–4 hours, or until the filling is set, before slicing.
Recipe Notes
Peeling peaches: For firmer or barely ripe peaches, score an X on the bottom and blanch in boiling water for about 60 seconds, then transfer to an ice bath; the skin should loosen and peel off easily. For ripe peaches, blanch 20–30 seconds before shocking in ice water and slipping off the skins with your fingers.
After peeling, halve each peach, twist to remove the pit, and slice to about 1/2-inch thickness for even baking.
Storage: Refrigerate leftover pie tightly covered for up to 4 days. For longer storage, individually wrap slices in plastic and foil and freeze for up to 3 months.
Nutrition
| Carbs: 80 g
| Protein: 9 g
| Fat: 34 g
Nutrition information is automatically calculated and should be used as an estimate only.