Fresh Peach Pie

This Fresh Peach Pie recipe is the epitome of summer. It’s made with six fresh peaches, a little sugar, and a homemade crust. Add a scoop of vanilla ice cream for a sweet summer treat!

slice of peach pie on a china plate, with a whole peach pie in the background

When it comes to fresh fruit pies, simple is best. This recipe for Fresh Peach Pie puts the peaches front and center (just like this Bisquick Peach Cobbler!).

The filling is surrounded by an all-butter homemade pie crust. The lattice on top makes for a beautiful presentation. And it’s not difficult—just follow the steps below!

And while we’re talking fruit pies, don’t miss this No-Bake Raspberry Pie!

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.

What is in peach pie filling?

Peach pie filling is a simple mixture of fresh peaches, sugar, cornstarch, lemon juice, vanilla, and a pinch of salt.

The sugar, lemon juice, vanilla, and salt all enhance the flavor of the peaches. The cornstarch combines with the juice from the peaches so the pie filling isn’t runny.

When is peach season?

In the South, peach season begins in May and runs through late September. In the Midwest, peach season runs from early July through late September.

I recommend using in-season peaches for peach pie. It will yield the sweetest result.

How to make homemade pie crust

In a food processor, pulse the flour, salt, and sugar with the butter until there are lumps of butter that are slightly larger than a pea.

flour and butter in a food processor.

Then, add water until a loose dough is formed. It should still be relatively crumbly, but hold together when you pinch it with your fingers.

crumbly pie dough in a food processor.

Next, divide the dough between two pieces of plastic wrap.

two piles of crumbly pie dough on pieces of plastic wrap.

Use the plastic wrap to gently press the dough together and shape into a disk. Repeat with the other piece of plastic wrap. Refrigerate for one hour before you proceed with the filling.

two disks of pie dough wrapped in plastic wrap.

How to peel fresh peaches

Cut a shallow “x” into the bottom of each peach using a sharp knife.

peaches scored with an "x" on the bottom

Place the peaches into boiling water for 30 seconds. Carefully remove the peaches from the boiling water and place in a bowl of ice water. Let the peaches cool there for 2–3 minutes.

Remove the peaches and place on cutting board. The peels should start to slide off. Use your fingers and/or a knife to remove the peels.

peaches on a cutting board with the peels coming off

Slice the peaches and combine with the lemon juice, cornstarch, sugar, vanilla, and salt.

How to make fresh peach pie

Roll out each crust into a 12-inch circle. Place one of the circles in a pie pan and trim to fit the edges.

unbaked pie crust in a glass pie dish.

Pour in the filling. Use a ruler to cut the other rolled out crust into ½ inch strips. Place the strips on top of the filling, forming a lattice pattern.

raw peach pie before baking

Push the ends of the strips into the bottom crust and roll it slightly to form a rim.

Brush the top of the crust with beaten egg. Then bake for 20 minutes at 425°F. Turn the oven down to 350°F and bake for another 30–40 minutes, or until the top is golden brown and the filling is bubbling.

If the top starts to brown too quickly, place a sheet of aluminum foil loosely on top.

Freezing instructions

To freeze peach pie, bake it according to recipe directions and let cool.

Cover with plastic wrap and then a layer of aluminum foil. Freeze for up to two months. Defrost at room temperature for 24 hours.

slice of peach pie on a small china plate.

Frequently Asked Questions

How do I warm up slices of peach pie?

To warm individual slices of peach pie, microwave on high for 20 seconds. To warm the entire pie, place the pie in a 350°F oven for 15 minutes.

Can I use store-bought crust?

Yes. Replace the homemade crust with store-bought.

How do I store peach pie?

Peach pie can be stored either at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or aluminum foil before storing.

How to use frozen peaches

You can use frozen peaches for this recipe if you can’t find fresh. Substitute an equal amount of frozen peaches, defrosted and drained, for the fresh peaches.

How to stop pie from browning on top

If your pie begins to brown too quickly before the filling is done, place a piece of aluminum foil loosely on top of the pie.

In general, I check the pie about halfway through the cooking time, then every 10–15 minutes after that to look for browning.

You can also use a pie edge protector.

peach pie with a lattice crust on a white tablecloth.

Serving suggestions

When it’s time to serve the pie, get out your best dishes! I used my wedding china here, which is this Wedgwood Vera Lace Five-Piece Place Setting by Vera Wang.

Ice cream or whipped cream are delicious on top. Particularly if the pie is still a little warm from the oven!

More peach recipes for summer:

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

slice of peach pie on a piece of fine china with a fork on the side

Fresh Peach Pie

Published by Kate
This peach pie tastes like summer on a plate! Top it vanilla ice cream for a sweet treat that everyone will love.
5 from 2 votes
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 471 kcal



  • cups flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter
  • –½ cup ice water
  • 1 egg for brushing the top before baking

Peach pie filling:

  • lbs ripe peaches (about 6 large peaches)
  • ½ cup granulated sugar
  • tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • Pinch of kosher salt



  • Place the flour and salt in the bowl of a food processor. Pulse to combine. Cut the butter into ½ inch pieces. Add the butter to the bowl of the food processor. Pulse 12–15 times, or until the mixture is crumbly and the butter is a little larger than a pea. Add ⅓ cup water. Pulse until the mixture forms a loose dough. It may be a little crumbly—this is ok. If it’s too crumbly to form a dough, add additional ice water, 1 tablespoon at a time.
  • Place two 12×16 inch pieces of plastic wrap on a flat surface. Divide the dough between the two pieces of plastic wrap. Use your hands to gently form the dough into a flat disk. Tightly wrap the remaining plastic wrap around the disk. Refrigerate for at least 1 hour, or up to 3 days.
  • Remove one disk of dough and place on a floured surface. Using a rolling pin dusted with flour, roll the dough into a 12 inch circle. I find that rotating the dough 45° after every roll of the rolling pin ensures a circular shaped crust (or thereabouts—it doesn’t have to be perfect).
  • Place the dough in a 9-inch pie plate. Trim the additional crust on the edges, leaving ½ inch of dough as an overhang. Place the pie plate in the refrigerator while you make the filling.


  • Bring a medium saucepan full of water to a boil. Score the bottom of each peach with an “x” with a paring knife, about 1×1 inches.
  • Prepare a bowl full of ice water. Gently lower the peaches into the boiling water. Allow to cook for 30 seconds. Using a slotted spoon, remove the peaches from the boiling water and place into the bowl of ice water. Allow to cool.
  • When the peaches are cool, use a paring knife or your fingers to gently peel the skin away from each peach. Discard the skins. Cut each peach in half and cut into ¼ inch slices.
  • In a large bowl, combine the peaches with the cornstarch, sugar, lemon juice, vanilla, and a small pinch of salt. Toss gently to combine.
  • Remove the second dough disk from the refrigerator. Using a rolling pin dusted with flour, roll the dough into a 12 inch circle. Cut the dough into ½ inch thick strips.
  • Remove the pie plate from the refrigerator. Pour the peach mixture into the dish. Place 6–8 dough strips on vertically on top, depending on how tight you’d like the lattice crust. Peel back every other strip and begin to build a lattice crust, alternating over and then under for each strip that you place horizontally on the pie. You may not use all of the strips.
  • Trim the strips to the same length as the ½ inch overhang of the bottom crust. Use your fingers to gently press the strips against the bottom crust. Fold the edges toward the center and push to seal with your fingers. Place the pie in the refrigerator for at least 30 minutes.
  • Preheat the oven to 425°F. Beat the egg with 1 tablespoon of water. Remove the pie from the refrigerator and gently brush to top of the dough with the egg wash. Place in the middle of the oven. Place a baking sheet below the pie in case it overflows. Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 30–40 minutes, or until the top is golden brown and the filling is bubbling. If the top starts to brown too quickly, place a sheet of aluminum foil loosely on top.
  • Let cool for at least an hour so that the filling sets. Slice and serve with vanilla bean ice cream.


No time to make pie crust? Use store-bought instead. Make sure it has two crusts in the box!
Make sure to let the pie cool for at least an hour before slicing into it, or the filling will run all over the plate.
If you wish to re-warm the pie, put individual slices in the microwave in 15–20 seconds intervals until warm.
Don’t have ice cream? Top the pie with whipped cream instead!
The nutrition facts assume the use of all the pie dough. You will likely not use all of the second piece of dough for the lattice top.


Serving: 1/8 of the recipeCalories: 471kcalCarbohydrates: 61gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 61mgSodium: 150mgPotassium: 318mgFiber: 3gSugar: 27gVitamin A: 1171IUVitamin C: 10mgCalcium: 21mgIron: 2mg
Keyword lattice crust, peach pie
Did You Make This Recipe?Please leave a star rating and comment below!


  1. Where I live a “fresh” peach pie is made with uncooked peaches, not baked in the oven, may not be the same elsewhere. btw I live in rural Ohio

  2. 5 stars
    This looks Delicious and such a great use for roasted sugar, which I’ve just recently discovered from Stella Parks, too! Given how delicious and versatile roasted sugar is, I was amazed to discover no one sells it! I love it so much that I decided to just start roasting sugar and selling it myself. So if anyone wants to save themselves a few hours of careful watching and stirring, I set up a simple online store: Caramel Crystals. I slow-roast the sugar by hand following Stella’s recipe, and it’s completely organic!

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating