Easy Peach Pie
The best classic easy peach pie recipe from scratch, homemade with simple ingredients. A delicious old fashioned Summer pie with a buttery flaky 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 peach 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 and I make sure to include all my tips and tricks to make the whole process as seamless as possible.
Just a heads up that this is not a peach custard pie, in which peaches are added to a custard mixture and then baked in a pie crust. This is also not a peach cobbler with pie crust/ peach cobbler pie, in which a pie crust is filled with peach mixture and then topped off with a cobbler topping and baked.
How to make peach pie?
- Buy or make pie crust- Home-made or store-bough crust can be used. Use a butter crust since it has a lot of flavor.
- Make pie filling– Mix together peaches, water, lemon juice, sugar, cornstarch, vanilla extract, cinnamon in a saucepan and cook until mixture thickens. Keeps aside and let it cool down completely.
- Assemble- Spread crust in a pie dish. Add the fruit filling. Top it off with another crust layer. Seal edges. Make holes or slits for vents.
- Bake– Bake at a higher temperature first and then lower it after 15 minutes for the remainder of the baking duration.
- Let it cool- Because it firms up the filling and makes it easier to slice.
- Enjoy– You can add a topping (detailed list of options below) or enjoy as it. Yum!
Can you use make pie with frozen peaches or canned peaches?
If fresh peaches are in season, use those because they are best and so flavorful. However, YES, you can also make pie with frozen peaches and even canned peaches (that are not soaked in any sugar syrups).
Can you freeze pies?
Freshly baked pies always taste better than frozen ones. However, YES, you can freeze this pie. 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.
Why is my pie runny?
There could be multiple reasons for this:
- Did you bake the pie long enough at the correct temperature? If it was under-baked, the filling will be runny and the crust will be soggy.
- Did you use enough thickener? Cornstarch is used in this recipe to thicken the filling.
- Did you cook the filling long enough? The filling needs to be cooked over stovetop long enough so that excess liquid is reduced and mixture thickens. It also thickens a bit more as it cools down.
- Did you measure ingredients properly? Use measuring cups and spoons for best results.
Homemade Pie Toppings
You can enjoy it, as is, without any toppings but here are some classic toppings that are always a hit with family and friends:
- Homemade whipped cream (my favorite!)
- Vanilla ice cream
- Vanilla frozen yogurt
- White chocolate ganache (syrup-like consistency)
- Shredded white chocolate
- Chopped nuts
- Shredded coconut
- Peach slab pie– Bake this pie in a rectangle pan and when it cools down, slice square bars. This is great for making pie bars too.
- Make mini pies– 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 pie– Use only one crust at bottom and omit the top one. Bake and when it cools down, top off with whipped cream.
- Peach crumble pie– Instead of adding another pie crust on top of the filling, sprinkle a crumb topping and bake until golden brown.
- Add other fruits in the filling- 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.
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.
- Protect the pie crust edges- The best way to do that is to use a pie crust shield to keep the edges from over-browning. You can also cover the edges of the pie with aluminum foil.
- 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.
More Pie Recipes
- Easy Cherry Pie
- Easy Blueberry Pie
- Lemon Meringue Pie
- Easy Pumpkin Pie (5 Ingredients)
- Easy Homemade Apple Pie
- Easy Pecan Pie
Easy Homemade Peach Pie
- 1 batch Peach pie filling
- 1 package Refrigerated pie crust, Contains 2 pie crusts, Or you can also use a prepared unbaked frozen pie crust for the base and a rolled out crust for the top
- Prepare the peach pie filling, as per my instructions, and let it cool down completely.
- Unfold one pie crust and spread it in a 9 inch pie dish. Trim and crimp the edges. Keep aside.
- Once the filling has cooled down, spread it evenly in the prepared pie crust.
- Unfold the other pie crust and place it on top of the filling. Trim and crimp the edges to make a double crust pie. Use a knife to make slits for venting on top. (Instead of this, you can also do a lattice top with strips of pie crusts).
- Cover the pie crust edges with aluminum foil and place the dish on a baking tray.
- Bake at 425 degrees F for 15 minutes on the middle rack.
- Then, reduce heat to 375 degrees F and then bake for another 25-30 minutes until pie crust is golden brown.
- Slice and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Until next time, tata my lovelies!
I just made my very first peach pie using this recipe and it is delicious! I used store bought pie crust, homemade vanilla extract, and fresh peaches. I did modify the sugar buy using 3/4 white sugar and part brown sugar. It is a little sweet, but bearable. The next time I make it, I will use less white sugar and about the same amount of brown sugar. Still, no regrets, thanks for sharing.
Loved how my peach pie came out…..I use domino light sugar and stevia blend – 1 cup…probably next time
I will use only 2/3 cup – but easy and amazing!!!!
Easy recipe to follow. I used fresh peaches and frozen crust. I got tired of waiting for the top crust to get soft enough to form properly but I love crust so I just pinched the top crust to the bottom. It’s not the prettiest but looking forward to seeing how it tastes. I’ll update after.