Let me be honest: if there’s one dessert I dream about all summer, it’s homemade peach pie—there’s just nothing that celebrates the season quite like it. This Fresh Peach Pie Recipe combines ripe, sun-kissed peaches, just enough sugar and spice, and a flaky golden crust into the most irresistible slice you can imagine. Whether you serve it at a picnic, family gathering, or just treat yourself after dinner, it’s pure happiness in every bite (and yes, absolutely perfect with a scoop of vanilla ice cream!).

Ingredients You’ll Need

Ingredients You’ll Need

Don’t be intimidated by the ingredient list: every single component in this Fresh Peach Pie Recipe is easy to find but crucial for achieving that perfect flavor and texture. Fresh peaches are, of course, the shining star, while the right balance of sugars and spices brings out their natural sweetness and color.

Fresh ripe peaches (6 to 7 cups, peeled and sliced): Choose peaches that yield just slightly when pressed, for the juiciest, most flavorful pie.
Granulated sugar (3/4 cup): Supplies sweetness and helps extract juice from the peaches.
Brown sugar (1/4 cup): Adds a warm, caramel depth that enhances the natural fruitiness.
Cornstarch (1/4 cup): Thickens the filling so it slices beautifully, never runny.
Lemon juice (1 tbsp): Brightens the filling and balances the sweetness—freshly squeezed is best!
Ground cinnamon (1/2 tsp): Infuses just the right amount of warm spice.
Ground nutmeg (1/4 tsp): A little goes a long way to amp up the fragrance.
Salt (1/4 tsp): Don’t skip this! It sharpens all the other flavors.
Unsalted butter (2 tbsp, cut into small pieces): Dotted over the filling to add richness and sheen.
Refrigerated pie crusts (2, for double crust): Your shortcut to a flaky, golden pie—homemade or store-bought both work wonderfully.

How to Make Fresh Peach Pie Recipe

Step 1: Prep Your Peaches

Start by peeling and slicing your peaches. If your peaches are perfectly ripe, the skins should come off easily by blanching: score the bottom of each peach, dip them into boiling water for 30 seconds, then transfer to ice water so the skins slip right off. Slice into generous wedges for sweet, juicy bites throughout your Fresh Peach Pie Recipe.

Step 2: Toss with Lemon Juice

Place your sliced peaches in a big mixing bowl and toss them gently with the lemon juice. This splash of citrus keeps your gorgeous peaches from browning and brightens up every flavorful bite.

Step 3: Mix the Sugar and Spices

In a separate smaller bowl, stir together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Pour this fragrant mixture over your peaches and gently fold until every slice glistens and is evenly coated. The sugars will work their magic, coaxing out the peaches’ juices and helping to create that luscious filling the Fresh Peach Pie Recipe is known for.

Step 4: Prepare the Pie Crust

Unroll one of your pie crusts and fit it into a 9-inch pie dish. Gently press it against the sides and bottom, making sure there are no air bubbles. This is your foundation for a golden, flaky masterpiece!

Step 5: Assemble the Pie

Pour your peach filling into the prepared crust, then dot the top with small pieces of butter. These melt as the pie bakes, enriching each bite. Place your second crust over the top, trim any extra dough hanging over the edge, and crimp the edges to seal. Don’t forget to cut a few slits in the top—this allows steam to escape and ensures your Fresh Peach Pie Recipe bakes up perfectly crisp.

Step 6: Bake to Golden Perfection

Bake your pie at 425°F for fifteen minutes—this gets the crust started on its flaky journey. Then, turn the oven down to 350°F and continue baking for another 35 to 40 minutes. The pie is ready when the crust is beautiful and golden and you see the filling bubbling through the slits. Resist the urge to cut immediately: allow your pie to cool so the filling sets up for slicing (the hardest part is waiting!).

How to Serve Fresh Peach Pie Recipe

Garnishes

When it comes to garnishing a Fresh Peach Pie Recipe, a simple dollop of freshly whipped cream or a classic scoop of vanilla ice cream is hard to beat. You might also sprinkle on a little powdered sugar for an extra touch of elegance, or add a few thin slices of fresh peach on top right before serving. That pop of color is as gorgeous as it is tasty!

Side Dishes

This pie shines alongside light side dishes. Think fresh berries, a citrusy fruit salad, or even a crisp green salad if you love balancing sweet with savory. For a summertime barbecue, pair it with lemonade or iced tea and watch it disappear in minutes!

Creative Ways to Present

Try making mini versions of this Fresh Peach Pie Recipe in ramekins or muffin tins for adorable single-servings at picnics and potlucks. Another fun twist is to use cookie cutters on your top crust for playful shapes—it’s a sweet way to personalize your pie for holidays or special occasions!

Make Ahead and Storage

Storing Leftovers

If you can resist eating every last slice, store leftovers of your Fresh Peach Pie Recipe by covering the pie dish loosely with foil or plastic wrap. It’ll keep beautifully at room temperature for a day, or in the fridge for up to four days—just let the pie come to room temperature before serving for the best texture and flavor.

Freezing

You can freeze your pie either baked or unbaked. For the baked version, let the pie cool completely, then wrap well in foil and plastic wrap. Freeze for up to three months. If you prefer to freeze before baking, assemble the pie without cutting slits in the top, wrap tightly, and freeze. Bake straight from frozen, adding a little extra time and slitting the crust just before it goes in the oven.

Reheating

Want that just-baked warmth? Reheat individual slices of your Fresh Peach Pie Recipe in the microwave for 20 to 30 seconds, or pop the whole pie in a 325°F oven for about 15 minutes. The oven keeps the crust flaky while the filling becomes perfectly gooey again.

FAQs

Can I use frozen peaches for this Fresh Peach Pie Recipe?

Absolutely! Just thaw your peaches completely and drain off any excess liquid before using so your filling doesn’t become too watery. It’s a lifesaver when fresh peaches are out of season.

Should I peel the peaches for pie?

For the classic Fresh Peach Pie Recipe texture, I recommend peeling the peaches. However, if you like a bit more texture and color, you can leave the skins on. The skins soften during baking, but the filling will be slightly chunkier.

How do I prevent a soggy bottom crust?

Try sprinkling a little extra cornstarch or flour on the pie crust before adding the filling, and make sure you bake on the lower rack of your oven for the crispiest bottom. Giving your pie some time to cool before slicing also helps the juices thicken up.

What’s the best way to make a lattice crust?

Roll out the second crust and cut it into even strips. Lay half horizontally over the pie, then weave the remaining strips vertically, lifting alternating strips as you go. It’s easier than you think and creates a beautiful, rustic finish for your Fresh Peach Pie Recipe!

Can I make this recipe ahead of time?

Definitely! The pie can be made a day in advance, cooled, and stored at room temperature. It’s even better the next day as the flavors meld together. For an extra fresh taste, warm in the oven before serving.

Final Thoughts

If you’ve never tried a homemade Fresh Peach Pie Recipe, you’re in for a real treat. Every step—from slicing juicy peaches to pulling a golden pie from the oven—feels like pure summer magic. I hope you give this recipe a spot at your table and share it with the people you love most. Happy baking!

Fresh Peach Pie Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Indulge in the sweetness of summer with this delightful Fresh Peach Pie recipe. Made with juicy ripe peaches and a hint of warm spices, this pie is a perfect treat for any occasion.

Ingredients

Filling:

fresh ripe peaches (6 to 7 cups peeled, sliced)
granulated sugar (3/4 cup)
brown sugar (1/4 cup)
cornstarch (1/4 cup)
lemon juice (1 tbsp)
ground cinnamon (1/2 tsp)
ground nutmeg (1/4 tsp)
salt (1/4 tsp)

Crust:

unsalted butter (2 tbsp, cut into small pieces)
refrigerated pie crusts (2, for double crust)

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Instructions

Preheat oven: Preheat oven to 425°F.
Toss peaches: Toss sliced peaches with lemon juice in a large bowl.
Mix sugars and spices: In another bowl, combine granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
Coat peaches: Add sugar mixture to peaches, toss gently to coat.
Prepare crust: Line pie dish with one crust. Fill with peach mixture and dot with butter.
Top with crust: Cover with second crust, trim, and crimp edges. Vent with slits.
Bake: Bake at 425°F for 15 mins, then at 350°F for 35-40 mins until golden.
Cool: Allow to cool before serving.