There is just nothing like fresh peach pie. It feels like warm sunny days and leisurely afternoons. With ripe, juicy peaches all wrapped up in a flaky all-butter crust, this pie is a celebration of summer flavor. Perfect for any occasion, it’s a delightful blend of the buttery richness of the crust and the natural zest of fresh fruit.

This peach pie is a dessert AND a tribute to the bounty of summer. The natural sweetness and subtle tartness, enhanced with a hint of cinnamon. Creating a filling that is both refreshing and comforting. Each bite is a harmonious balance of textures and flavors.

Peach pie with a slice on a plate and ice cream on top of that slice. A halved peach to the side of the pie dish.

What is in peach pie?

All-Butter Pie Crust

Provides a rich and flaky foundation


The main ingredient, offering sweetness and texture

Granulated sugar

Enhances the natural flavors of the peaches


Adds a warm, spiced note

Lemon juice

Brightens the filling and balances the sweetness with a little tart


Thickens the filling to create the perfect consistency

Unbaked peach pie

How do you keep the pie crust from getting soggy?

There are two big tricks to make sure that your bottom crust doesn’t get soggy. Number one trick is to cool your filling before you pour it in your pie dish on top of that uncooked crust. Cooling it will allow the liquids to absorb back up into the cornstarch and not into the uncooked crust. I like to pour my hot filling into a baking sheet right when its done cooking on the stove, then spread it out and let it sit for at least 30 minutes.

The second trick is to put a cookie sheet inside the oven, while you preheat it, for about 30 minutes. Once your oven is fully preheated, place the uncooked pie on top of the hot cookie sheet inside your oven. When you do this, the hot cookie sheet will ensure that enough even heat is getting to the bottom of your pie, cooking the bottom crust fully and evenly.

Peach pie filling spread out on a cookie sheet cooling off

Can you make peach pie with canned or frozen peaches?

Yes, while fresh peaches are ideal, canned or frozen peaches can be used out of season. Be sure to adjust the sugar and thickeners as canned peaches may have more moisture than fresh ones.

How do you store peach pie and how long does it last?

You can actually store pie right on your counter! Just loosely cover with plastic wrap and leave at room temperature for up to 2 days. If you have any pie left after 2 days, move it into the fridge for longer storage. Although I wouldn’t keep a pie around for more than 4-5 days before tossing it, especially a fruit pie.

Are there variations to the basic peach pie recipe?

Absolutely! You can add other fruits like raspberries or blackberries for a mixed fruit pie. Spices like nutmeg or ginger can also add a different flavor profile to your peach pie.

Peach pie filling about to be cooked on the stove top

Recommended Equipment

Recipe You May Love

Peach pie being assembled

Peach Pie

Author: Madison Reid
Prep Time: 1 hour
Cook Time: 40 minutes
Resting Time: 2 hours
Servings: 10 servings
This fresh peach pie has ripe peaches with a flaky all-butter crust. Perfect for any occasion, the balance of buttery richness and natural zest of fresh fruit create a delightful treat.


  • 1 all-butter pie crust
  • 5 cups peaches peeled and crushed
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 4 tbsp cornstarch


  • Combine peaches, sugar, cinnamon and lemon juice in a medium sauce pan over medium high heat. Stir continuously until all ingredients are combined
  • Add cornstarch to the mixture. Stir until combined
  • Simmer, stirring occasionally until sauce thickens. This takes about 10 minutes
  • Pour filling into a empty cookie sheet to cool
  • Place another empty cookie sheet in the oven. Preheat your oven to 425 degrees
  • While filling cools, roll out your bottom pie crust and press into a greased pie dish
  • Place pie dish in the fridge while you roll out the top crust
  • After you roll out the top crust, get the pie dish out of the fridge and pour the cooled filling inside the empty pie shell.
  • Place the top crust over the filling, trim the edges of the pie crust that is falling over the lip of the dish
  • Crimp the pie crust, making sure to press the top dough into the bottom dough
  • Place the pie into the freezer and freeze for 30 minutes
  • Take the pie out of the freezer and place it in the oven, directly on the cookie sheet
  • Bake for 20 minutes
  • After 20 minutes, reduce the heat to 350 degrees and loosely cover the pie with a sheet of tinfoil
  • Bake an additional 20 minutes
  • Let pie cool for 2 hours, until completely set
  • Pie can be loosely covered and left on the counter for 2 days


Calories: 122kcal Carbohydrates: 31g Protein: 1g Fat: 0.3g Saturated Fat: 0.02g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.1g Sodium: 11mg Potassium: 96mg Fiber: 1g Sugar: 26g Vitamin A: 251IU Vitamin C: 4mg Calcium: 4mg Iron: 0.3mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.