This peach pie features a flaky, buttery crust and a cinnamon and nutmeg-spiced peach filling that is completely irresistible! It's a classic summertime dessert perfect for serving well into fall! Add a scoop of vanilla ice cream to take it to the next level!
Easy Peach Pie Recipe
Is there anything better than a heaping slice of fruit pie during the warm summer weather? I seriously doubt it!
And, while I do love all fruit pies, there's something about peaches specifically that screams summertime! Combined with some warm baking spices, sugar, and an all-butter pie crust, what's not to love?
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If you're a fan of peaches like me, check out some of my other peach recipes! My peach crumble bars, peach crisp, peach galette, peach dump cake, and Bisquick peach cobbler are always a hit!
🥘 Peach Pie Ingredients, Notes, & Substitutions
- Pie Crust - You'll need a double crust. Use a storebought crust for convenience, or try my all-butter pie crust for a made-from-scratch dessert!
- Peaches - 3 pounds of peaches. Peel the peaches (if desired), then cut them into about 1-inch thick chunks. You don't want to cut them into slices, as they will become mushy when baking.
- Sugar - ⅔ cup of sugar.
- Flour - ½ cup of all-purpose flour, spooned and leveled.
- Lemon Juice - 1 tablespoon of lemon juice.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Ginger - 1 teaspoon of fresh ginger that has been peeled and minced.
- Nutmeg - ¼ teaspoon of ground nutmeg.
- Butter - 2 tablespoons of cold butter that is cut into small cubes.
- Milk - 1 tablespoon of milk for topping the crust.
- Sugar - 1 teaspoon of sugar for topping the crust.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peach Pie
Peach pie is easy since you don't need to cook the pie filling first! All you are going to need is a mixing bowl, a deep 9-inch pie dish, measuring spoons, and a basting brush.
This recipe will yield one 9-inch double-crust pie, which can be sliced into 8 servings.
Prep & Make The Filling
Step 1: Preheat. Preheat your oven to 425°F (220°C/Gas Mark 7).
Step 2: Prepare the peach filling. In a large mixing bowl, stir together your 3 pounds (1.36 kilograms) of peach chunks, ⅔ cup (133 grams) of sugar, ½ cup (62.5 grams) of all-purpose flour, 1 tablespoon (15 milliliters) of lemon juice, 1 teaspoon (2 grams) of ground cinnamon, 1 teaspoon (2 grams) of minced ginger, and ¼ teaspoon (0.5 grams) of ground nutmeg until well combined.
Assemble The Peach Pie
Step 3: Roll. Roll out one of your butter pie crusts into a deep 9-inch baking pan.
Step 4: Pour. Pour the peach filling into the crust and dot the cubed 2 tablespoons (28 grams) of cold butter over the top of the filling.
Step 5: Add the top crust. Either use the second crust to make a lattice top or roll out the crust over the filling, cutting a few slits into it to allow steam to escape. Trim and crimp the edges as needed.
Finish & Bake
Step 6: Finish the top. Brush 1 tablespoon (15 milliliters) of milk over the crust and sprinkle it with 1 teaspoon (4 grams) of sugar.
Step 7: Bake. Bake in the oven at 425°F (220°C/Gas Mark 7) for 20 minutes. Then, reduce the temperature to 375°F (190°C/Gas Mark 5) and continue baking for another 45-50 minutes or until the juices are bubbling.
Step 8: Cool. Remove the pie from the oven and let it cool completely (about 3-4 hours) before slicing.
Once cooled, slice your pie and add a scoop of vanilla ice cream and a spoonful of whipped cream. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 3 pounds of peaches is equivalent to about 8 or 9 medium-sized peaches. After cutting the peaches into chunks, you should have approximately 8 cups of peach chunks.
- Cutting the peaches into chunks (about 1 inch in size) rather than slices is the secret to keeping them from becoming too soft.
- If your pie crust is browning too quickly while baking, you can always add a pie shield or piece of aluminum foil.
- It’s important to let the pie cool completely. The juices will run out if you try to cut it while it is still warm.
🥄 Make Ahead Options
If using my all-butter pie crust or best pie dough, you can prepare the dough up to 2 days before baking. Just keep it stored in the fridge, tightly wrapped in plastic wrap.
Freezing Peach Pie
You can freeze your peach pie before or after baking by wrapping it tightly in plastic wrap and then a layer of foil. Place it in the freezer and freeze for up to 4 months.
Either bake it straight from frozen or thaw it in the refrigerator overnight.
Check out my post on how to freeze fruit pies for more information.
🥡 Storing
After your pie has cooled completely, you can store it in the refrigerator for up to 4 days, keeping it tightly wrapped.
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❓ Recipe FAQs
It doesn't matter. You can choose to peel your peaches beforehand or leave the peel on. Your pie will taste great either way, so it is all just a matter of personal preference.
For this recipe, flour is the thickening agent in your pie filling. Additionally, as the pie cools, it will continue thickening and setting, so don't cut it too early!
I think fresh peaches will always yield the best flavor and texture. However, you can use canned or frozen if that is what you have. If using canned, make sure you let it drain completely so that there is no excess moisture. If using frozen, you can use the peaches straight from the freezer. Remember that canned peaches will have a much softer texture in your final pie.
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📖 Recipe Card
Peach Pie
Ingredients
- 1 butter pie crust (see recipe or use a store-bought double crust)
- 3 lbs peaches (cut into chunks)
- ⅔ cup sugar
- ½ cup all-purpose flour (spooned and leveled)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger (peeled and minced)
- ¼ teaspoon ground nutmeg
- 2 tablespoon butter (cold, cut into small cubes)
- 1 tablespoon milk (for topping the crust)
- 1 teaspoon sugar (for topping the crust)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (220°C/Gas Mark 7).
- In a large mixing bowl, stir together your 3 lbs peaches, ⅔ cup sugar, ½ cup all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon ginger, and ¼ teaspoon ground nutmeg until well combined.
- Roll out one of your 1 butter pie crust into a deep 9-inch baking pan.
- Pour the peach filling into the crust and dot the cubed 2 tablespoon butter over the top of the filling.
- Either use the second crust to make a lattice top or roll out the crust over the filling, cutting a few slits into it to allow steam to escape. Trim and crimp the edges as needed.
- Brush your 1 tablespoon milk over the crust and then sprinkle it with 1 teaspoon sugar.
- Bake in the oven at 425°F (220°C/Gas Mark 7) for 20 minutes. Then, reduce the temperature to 375°F (190°C/Gas Mark 5) and continue baking for another 45-50 minutes, or until the juices are bubbling.
- Remove the pie from the oven and let it cool completely (about 3-4 hours) before slicing.
Notes
- 3 pounds of peaches is equivalent to about 8 or 9 medium-sized peaches. After cutting the peaches into chunks, you should have approximately 8 cups of peach chunks.
- Cutting the peaches into chunks (about 1 inch in size) rather than slices is the secret to keeping them from becoming mushy while baking.
- If your pie crust is browning too quickly while baking, you can always add a pie shield or piece of aluminum foil.
- It’s important to let the pie cool completely. If you try to cut it while it is still warm, the juices will run out.
- After your pie has cooled completely, you can store it in the refrigerator for up to 4 days, keeping it tightly wrapped.
- You can freeze your peach pie before or after baking by wrapping it tightly in plastic wrap and then a layer of foil. Place it in the fridge and freeze for up to 4 months. Either bake it straight from frozen or thaw it in the refrigerator overnight.
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