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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.

What is in peach pie?
All-Butter Pie Crust
Provides a rich and flaky foundation
Peaches
The main ingredient, offering sweetness and texture
Granulated sugar
Enhances the natural flavors of the peaches
Cinnamon
Adds a warm, spiced note
Lemon juice
Brightens the filling and balances the sweetness with a little tart
Cornstarch
Thickens the filling to create the perfect consistency

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.

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.

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Peach Pie
Ingredients
- 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
Instructions
- 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
Nutrition
Have you tried this recipe?
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