Easy Peach Pie {Fresh or Frozen Peaches}

The best classic easy peach pie recipe from scratch, homemade with simple ingredients. A delicious old fashioned Summer pie with flaky butter pie crust that’s filled with fresh or frozen peach filling.

It's finally peach season and there are so many delicious ways to enjoy this lovely fruit. Try this Peach Dump Cake (Peach Cobbler Dump Cake) or this No Bake Peach Cheesecake and even this Peaches and Cream Dip. Today, I am finally sharing this no fail fresh pie recipe that's truly incredible. People are intimidated by making homemade Pies and Tarts but my recipes are dummy-proof. They have been tested many times by myself plus family and friends and I make sure to include all my tips and tricks to make the whole process as seamless as possible.

Jump to:

• Key ingredients
• Variations
• How to make easy peach pie recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More pie recipes
• Recipe

Key ingredients

• Peach pie filling- I personal like to using fresh peaches.
• Pie crust- You can make homemade or buy from the store.

Variations

• Slab pie/pie bars- Bake this pie in a rectangle pan. When it cools down, slice into square bars.
• Make minis- Line individual holes of a cupcake pan with pie crust and fill it with peach mixture. Top off with another layer of pie crust. Make a slit on top of each pie for venting. Bake, cool, and enjoy.
• Peaches and cream option- Use only one crust at bottom and omit the top one. Bake and when it cools down, top off with Homemade Whipped Cream.
• Peach crumble- Instead of adding another pie crust on top of the filling, sprinkle a crumb topping like I did in this Easy Crumb Cake (With Cake Mix).
• Add additional fruits- Such as raspberry, strawberry, blackberry, apple, rhubarb. I think peach blueberry pie is a delicious flavor combination.
• Use a different pie crust– Such as an Oreo Pie Crust or Graham Cracker Crust. Just fill crusts with the prepared peach mixture. There is no need to bake. Chill and top off with whipped cream prior to serving.
• Add a crunchy sugar topping– By brushing the top of the pie crust with egg wash and sprinkling sanding sugar prior to baking.
• Throw on a topping- This pie is great plain, but you can also top it with whipped cream, vanilla ice cream, vanilla frozen yogurt, white chocolate ganache, shredded white chocolate, chopped nuts, or shredded coconut.

How to make easy peach pie recipe from scratch?

1. Place crust in pie tin- Home-made or store-bought crust can be used.
2. Make pie filling– By mixing together peaches, water, lemon juice, sugar, cornstarch, vanilla extract and cinnamon.
3. Cook mixture until it thickens- Then set aside until completely cooled.
4. Spread crust in a pie dish- Then add the fruit filling and top it off with another crust layer.
5. Seal edges- And make slits for vents in the top.
6. Bake– At a high temperature then lower it after 15 minutes.
7. Allow it to cool- Then enjoy as is or with toppings.

Tips and techniques

• Adjust amount of flavoring in the filling- This is with regards to vanilla extract and cinnamon powder. You can also use other extracts of your choice or even orange, lemon or lime zest.
• You must peel peaches- Because the skin has a slightly bitter after-taste that you don’t want in your filling.
• Use a nonstick saucepan- This is important when you are preparing the filling because it prevents sticking and burning.
• Don’t over-bake– Because that will over-brown and burn the pie crust.
• Don’t under-bake– Because that will lead to a partially baked or unbaked pie crust or even a soggy pie crust. Also, it won’t have that perfect crispy flaky texture.
• Pie must cool down completely before it’s served– If you slice it warm, you will end up with very messy slices. This cooling period allows the filling to firm up and also makes slicing easier.
• Venting is important- You must make slits on top of the crust with a knife because it allows the heat to vent during baking and prevents a soggy crust. You can even make vents with little cookie cutters and cut out cute shapes like flowers or circles e.t.c.
• Use a butter crust- Because it has much more flavor.
• If you are still worried about a soggy crust- Consider blind baking. Check out my detailed post on How to Blind Bake Pie Crust.

Recipe FAQs

Storage

• Make ahead- This can be made up to 5 days in advance if kept in an air tight container in the fridge. You can also freeze this pie by following the instructions below.
• Room temperature- This can sit out for 3-4 hours.
• Refrigerate- Place in a sealed container for up to 5 days. 
• Freeze- Freshly baked pies always taste better than frozen ones. However, it can be done. Once it fully cools down, cover it in multiple layers of saran wrap and aluminum foil and freeze for up to 1 month. When you are ready to enjoy it, thaw overnight in the fridge and allow it to come to room temperature.

More pie recipes

• Easy Cherry Pie (With Homemade Pie Filling)
• Easy Blueberry Pie (With Fresh or Frozen Berries)
• Lemon Meringue Pie (No Weeping)
• Easy Pumpkin Pie (5 Ingredients)
• Easy Homemade Apple Pie

Recipe