Best Fresh Peach Pie

This southern peach pie recipe features sweet, juicy peaches baked in a flaky pie crust with warm cinnamon and nutmeg. It’s a classic homemade peach pie that captures the flavor of summer in every bite.

Why This Southern Peach Pie Works

Peach lovers rejoice, because there is nothing better than a slice of fresh peach pie on a warm summer day,

• Fresh peach flavor – This southern peach pie recipe focuses on highlighting the natural sweetness of fresh peaches.
• Balanced warm spices – The filling is thickened with cornstarch and lightly seasoned with cinnamon and nutmeg so the fruit remains the star of the dessert.
• Flaky crust – Using a simple double pie crust also helps seal in the juices while creating a flaky golden crust that contrasts beautifully with the tender fruit filling.

Ingredients for Fresh Peach Pie

To make the best peach pie recipe, you only need a handful of ingredients- some you probably already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Peaches – I like to use fresh ripe peaches and I do peel them before adding. If you don’t want to use the boil/steam method, use a sharp paring knife to cut off the skins. If they are ultra juicy, I’ll place them in a colander to drain for about an hour before tossing with other ingredients.

How to Make Peach Pie (Step-by-Step)

Your new favorite summer dessert will be ready in no time once you follow these simple steps.

1. Prepare oven and peel peaches. Preheat the oven and if using fresh peaches, follow these directions to peel your peaches. If your pie plate is shallow, use five peaches. For a deep pie plate, use six. 
2. Prepare peaches. Cut the peaches into wedges, discard the pit, and transfer to a large mixing bowl.
3. Make pie filling. Toss the cut peaches with the sugar, cornstarch, ground cinnamon, ground nutmeg and lemon juice. The cornstarch will vary based on how many peaches you use.
4. Add crust to pie plate with filling. Unroll one pie crust into a 9-inch pie plate. Fill the crust with the peaches mixture.
5. Top filling with butter. Cut the butter into small pieces and dot on the top of the peach pie filling.
6. Add top crust. Either unroll the whole pie crust on top of the filling, pinching edges to seal and cutting a few slits in the top OR create a lattice pattern using strips.
7. Brush with egg wash. Brush the top of your pie crust with the lightly beaten egg. Discard the rest. 
8. Bake, checking about halfway in to make sure the top crust isn’t burning. If it is browning too fast, loosely over with a piece of aluminum foil.
9. Cool. Remove and allow to sit at room temperature for at least 3 hours before serving.

Chef Tips for the Best Fresh Peach Pie

Here are a few tips and tricks to ensure you do have the best summer dessert ever.

1. Ripe peaches. Make sure your peaches are ripe, but not too ripe. Look for peaches that are about a day or two away from being good to eat. These are easier to peel and also don’t have as much liquid. I’ve heard many folks complain about their peach pie being too watery and this is one of the culprits.
2. Don’t skip the thickener. Most southern peach pies have either cornstarch or flour, I’ve even seen some with both. That seems like overkill to me, but whatever- either way, you need a binder and something to soak up the extra peachy liquid and cornstarch seems to work the best in my opinion.
3. Peel those peaches! This step will actually be the longest in your peach pie making journey, but have no fear, it is super easy.
4. Use a baking sheet. Place your pie on a baking sheet to get it in and out of the oven. One reason only- to prevent the pie filling from bubbly over. It is a sugary mess and will burn. It is also just easier and your oven mitt won’t end up covered in peach pie filling and your golden crust won’t get messed up.
5. Let the pie cool. I know it is tempting. The bubbly, sweet fragrance is intoxicating, but let it cool. This goes for all fruit pies. They need to settle and set. The pie filling will be liquidy and HOT. Cooling allows it to thicken so your pie doesn’t just blob all over the place.

Fresh Peach Pie FAQs

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This southern peach pie recipe is made with fresh peaches, cinnamon, nutmeg, lemon juice, and a flaky double crust for a classic homemade peach pie that’s juicy but sliceable.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Cooling Time: 2 hours hrs

Total Time: 1 hour hr 5 minutes mins

Cook ModePrevent your screen from going dark

Servings: 12

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Equipment

• Y-Peeler
• Deep 9-inch Pie Plate

Ingredients

• 5-6 peaches , peeled
• 1/2 cup sugar
• 3-4 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 premade pie crusts
• 1 egg , lightly beaten
• raspberry sauce , for serving, optional
• vanilla bean ice cream , for serving, optional

Instructions

• Preheat the oven to 400°F.
• If using fresh peaches, follow these directions to peel your peaches. If your pie plate is shallow, use 5 peaches. For a deep pie plate, use 6. 
• Cu the peaches into wedges, discard the pit, and transfer to a large mixing bowl.
• Toss the cut peaches with the sugar, cornstarch, ground cinnamon, ground nutmeg and lemon juice. The cornstarch will vary based on how many peaches you use. Four to five peaches, use 3 tablespoons and five to six, use 4 tablespoons. 
• Unroll one pie crust into a 9-inch pie plate. Fill the crust with the peaches mixture.
• Cut the butter into small pieces and dot on the top of the peach pie filling.
• Either unroll the whole pie crust on top of the filling, pinching edges to seal and cutting a few slits in the top OR create a lattice pattern using strips.
• Brush the top of your pie crust with the lightly beaten egg. Discard the rest. 
• Bake for 45 minutes, checking about 20-25 in to make sure the top crust isn’t burning. If it is browning too fast, loosely over with a piece of aluminum foil.
• Remove and allow to sit at room temperture for at least 3 hours before serving.
• Serve with vanilla bean ice cream, fresh raspberries or raspberry sauce.
• If you've tried this recipe, make sure to come back and let us know how you liked it in the comments or star ratings!

Notes

For alternate crumble topping: 

With a fork, mash together 1 cup flour with 1 cup brown sugar and 1/4 cup cold diced butter. Crumble onto the top of the pie evenly and bake as instructed. 

Storage: You can store this Southern Peach Pie in the refrigerator covered in plastic wrap for up to three days. The bottom pie crust will start to get soggy after that.

Freezing: You can also freeze this pie for up to three months.

Nutrition

Calories: 216 kcal, Carbohydrates: 30 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 18 mg, Sodium: 121 mg, Potassium: 151 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 280 IU, Vitamin C: 5.1 mg, Calcium: 11 mg, Iron: 1 mg

Author: Chef Jessica Formicola

Calories: 216

Course: Dessert

Cuisine: American

Keyword: fresh peach pie, homemade peach pie, peach pie, peach pie with fresh peaches, southern peach pie, summer dessert

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