Peach Pie Recipe: 5 Easy Tips for Juicy Perfection

Introduction to the Best Peach Pie Recipe

Picture this: a warm slice of peach pie, the filling sweet and tangy, the crust flaky with just enough crisp to hold it together, and a buttery aroma that tells you you’re in for something good. The flavor? Think sunshine in dessert form — juicy peaches balanced with a touch of spice, all wrapped up in tender pastry. The texture? You get that soft-but-not-mushy fruit, a syrupy filling that doesn’t run like soup, and a crust that shatters under your fork.

This recipe first hit the site in 2018, but I’ve updated it with sharper photos, clearer instructions, and a few tips that’ll make you a pie master. Over the years, I’ve had readers write in — one said, “This is the pie that convinced my in-laws I can bake.” That’s the kind of testimonial that makes me keep refining it.

Inspired by summer’s bounty, this pie belongs alongside other seasonal favorites like my peach pie crumble topping, blueberry lattice pie, and classic strawberry-rhubarb. If you’re into best peach recipes or looking for easy pie recipes, bookmark this one.

Why This Peach Pie Recipe Works

I didn’t just throw peaches in a crust and call it a day. I tested — a lot. My goal: juicy but set filling, golden crust, and fruit that holds its shape. Here’s what makes it work:

Four Essential Peach Pie Tips for Perfect Results

Cut peaches into chunks, not slices – This keeps them from going mushy.
Avoid overly soft or bruised peaches – The flavor’s off, and the texture’s worse.
Expect juicy filling – That’s part of the charm. Keep a baking sheet under it.
Cool completely before slicing – Minimum four hours. The filling needs to set.

Peach Pie Crust – Butter + Shortening for the Best Texture

I recommend my butter + shortening pie crust recipe. Butter brings flavor, shortening gives flakiness.

Tips:

Chill dough at least 2 hours.
You’ll need two crusts.
No par-baking required.
Feel free to braid or lattice the top for extra style points.

How to Choose the Best Peaches for Pie

For the best results, use slightly firm peaches with no bruises. If they’re underripe, put them in a paper bag for a day or two — that’s the easiest ripening method.

Avoid:

Mushy fruit (no structure in the filling).
Canned peaches (too wet, syrup throws off texture).

Frozen peaches: Thaw, chop into chunks, and blot dry with paper towels.

Peach Pie Pro Tip – Cut Peaches into Chunks, Not Slices

Slices tend to collapse into mush under high heat. Chunks hold their shape, give you that nice bite, and make the filling more interesting. This is one of the most important lessons I learned after my third test pie turned into peach sauce.

How to Peel and Cut Peaches for Peach Pie

A good vegetable peeler works fine, but for large batches, blanch peaches for 30 seconds, dunk in ice water, and skins slip right off.
Use a triple edge knife or a sharp chef’s knife — slippery fruit demands control.
Cut over a bowl to catch every drop of juice (and keep it in your filling).

Ingredient Fresh Peach Pie Filling

Peaches – 6 cups, chopped
Sugar – 3/4 cup
Flour – 1/4 cup, for thickening (skip cornstarch unless you’re making tapioca dessert recipes on the side)
Lemon juice – 1 tbsp (by the way, when are lemons ripe? When they’re firm but give slightly under gentle pressure)
Fresh ginger – optional, grated for zing
Cinnamon – 1/2 tsp
Butter – 2 tbsp, dotted on top before crust

Step-by-Step Peach Pie Recipe Instructions

1. Make the crust

Step-by-step peach pie assembly from crust to golden lattice top

In a large mixing bowl, whisk together flour and salt.
Cut in cold butter and shortening with a pastry blender (or two knives) until the mixture looks like coarse crumbs — some pea-sized bits are perfect; they create flakiness.
Drizzle in ice-cold water, 1 tablespoon at a time, tossing gently with a fork. Stop as soon as the dough holds together when pressed (don’t overwork — tough crust is the enemy).
Divide into two discs, wrap in plastic, and chill for at least 2 hours. This rest time lets the gluten relax and the fat firm up, giving you a tender, flaky crust.

2. Make the filling

In a large bowl, combine chopped peaches, sugar, flour, lemon juice, cinnamon, and ginger (if using).
Stir gently to coat without crushing the fruit. The flour will absorb some juices during baking, helping the filling set without turning into soup.
Make this step right before assembling — you want the peaches to release their juice in the oven, not in the bowl.

3. Assemble the pie

On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch glass pie dish. Let the excess hang over the edge.
Spoon the filling evenly into the crust, making sure to get all the syrupy goodness from the bowl. Dot the top with butter — those little pockets of richness melt into the filling.
Roll out the second dough disc. Top with a lattice, braid, full crust, or other decorative design. Trim excess dough, leaving a 1-inch overhang, then tuck and crimp edges.
Brush with egg wash (1 egg beaten with 1 tbsp water) and sprinkle with coarse sugar for sparkle and crunch.

4. Bake

Place the pie on a parchment-lined baking sheet to catch drips.
Bake at 425°F (pot pie oven temp) for 20 minutes to set the crust and start browning.
Reduce oven to 375°F (apple pie oven temp) and bake another 55–60 minutes until the crust is golden and the filling bubbles at the center. Bubbling means the thickener has activated.

5. Cool & store

Fresh Peach Pie Recipe with Golden Lattice Crust and Sugar Topping

Cool on a wire rack for at least 4 hours before slicing — this allows the juices to thicken so you get clean slices.
Store covered at room temperature for 1 day, then refrigerate for up to 4 days (similar to how long does pumpkin pie last in the refrigerator).
For longer storage, wrap well and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Peach Pie Crust Topping Ideas – Lattice, Braid, or Crumble

Braid, lattice, or go rustic with a full top crust.
For something different, try a peach pie crumble topping.
Brush with egg wash and sprinkle with coarse sugar for sparkle.

Additional Peach Pie Baking Tips for Success

Make crust ahead to save time.
Use only fresh, firm peaches.
Make filling right before baking.
Bake at a high pot pie oven temp (425°F) for 20 minutes, then reduce to apple pie oven temp (375°F) for 55–60 minutes.
Bake on a sheet pan to catch drips.
Cool 4 hours before cutting.

Recommended Kitchen Tools for Peach Pie

Pastry blender
Glass pie dish
Rolling pin
Pizza cutter (great for lattice strips)
Peeler
Citrus juicer
Pastry brush

Bourbon-infused peach upside down cake – A rich, boozy twist on a classic summer dessert.
Layered peach cobbler trifle – Creamy, fruity layers in every spoonful.
Refreshing no-churn peach sorbet – Light, icy, and perfect for hot days.
Grilled peaches topped with creamy vanilla ice cream – Simple, elegant, and ready in minutes.
Caramelized grilled summer peaches – Sweet, smoky, and irresistible.

Why You’ll Love This Homemade Peach Pie

Benefit	Why It Matters	Chef’s Note
Uses Fresh Seasonal Fruit	Peak flavor, natural sweetness, and juicy texture.	“Use peaches when they’re just ripe — you want sweet, not syrupy.”
Flaky, Buttery Crust	Perfect contrast to the soft filling.	“That butter + shortening combo? It’s the crust I trust.”
Make-Ahead Friendly	Dough can be prepped days in advance.	“Good crust likes a nap in the fridge.”
Chunky Peach Filling	Holds texture, doesn’t turn to mush.	“Chunks > slices — it’s a structural thing.”
Flexible Topping Options	Lattice, braid, full crust, or crumble.	“Your pie, your style.”
Crowd-Pleasing Flavor	Sweet, tangy, warm spices — perfect for summer gatherings.	“This pie gets applause every time.”
Beginner-Friendly Steps	Straightforward, no par-baking.	“You don’t need pastry school to nail this.”
Versatile Pairings	Works with ice cream, cocktails, or coffee.	“I’ve served it with vanilla, but also after redhead winter and juicy juice cherry drinks.”

Peach Pie Recipe – FAQ

Q: Can I make this pie with frozen peaches?

Yes — just thaw them completely, chop into chunks, and blot dry with paper towels. This removes excess water so your filling doesn’t get runny.

Q: Do I have to peel the peaches?

No, but peeled peaches give a smoother texture and a cleaner look. If you want to save time, skip peeling — just know the skins will soften but stay visible after baking.

Q: Can I make the crust ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days or freeze it for 3 months. This is one of those easy pie recipes that benefits from planning ahead.

Q: Why chunks instead of slices?

Chunks hold their shape and give you a bite of real fruit in every forkful. Slices can break down into mush, especially with very ripe peaches.

Q: What’s the best thickener — flour, cornstarch, or tapioca?

I prefer flour for a softer, rustic filling. Cornstarch gives a clearer gel, while tapioca (yes, like in tapioca dessert recipes) makes it extra glossy.

Q: Can I use canned peaches?

I don’t recommend it. They’re too soft and packed in syrup, which throws off the flavor and texture.

Q: What temperature should I bake the pie at?

Start at 425°F (pot pie oven temp) for 20 minutes to set the crust, then reduce to 375°F (apple pie oven temp) until bubbly and golden.

Conclusion & Call to Action

This peach pie is exactly what summer tastes like — rich, golden, and sweet, with just enough spice to keep things interesting. It’s the kind of pie you serve with vanilla ice cream, maybe after sipping a juicy juice cherry spritzer or even practicing how to make chocolate martini drinks for later. Whether you’re a pie pro or just learning how to make a apple pie filling, this recipe will make you look good.

Bake it now, and when the weather turns to redhead winter, you’ll be glad you saved a slice in the freezer. This is the peach pie I want to eat — and I think you will, too.

Invite: Visit my Pinterest page for more best peach recipes, baking tips, and seasonal dessert ideas you’ll want to try next.

Peach Pie Recipe – Juicy, Golden, and Worth Every Bite