Peach Pie

This easy peach pie can be made with fresh or frozen peaches. The peach pie filling recipe works inside a double crust pie (with or without lattice), or with a single pie crust and crumb topping. (Recipes for both.)

Peach Pie Recipe

Although it is summer and peach season, you can enjoy peach pie year round with frozen peaches. Which makes it a great option for holidays. I actually love using frozen fruit in my pies because it saves the work of prepping the fruit myself.

I recommend thawing the frozen peaches before baking this pie, unlike my frozen berry pie, simply because the fruit is larger and it will take much longer to get the filling cooked and the liquid thickened properly.

Of course, you can always use fresh peaches in this recipe too.

Pie Crust

Any good pie starts with a great crust. Pictured is a beautiful lattice pie crust made with my favorite recipe for perfect pie crust. It can withstand room temperature longer than an all butter pie crust, which helps the lattice crust keep its shape.

Homemade pie crust can also stand up to longer bake times when using frozen peaches or other fruit in homemade pies.

Store-bought pie crusts tend to brown quicker, which may trick you into thinking the pie is finished when the filling is still runny.

Why is my pie runny?

Pie is not done baking simply when the top crust browns. In order for a fruit pie to not be runny, it must have enough thickening agent (I prefer cornstarch) and it needs to bake until the filling bubbles/boils, to activate the thickener.

The solution is simple, if the top crust starts to brown before the filling bubbles, cover the top with foil and keep baking. Waiting until the filling bubbles also helps ensure the bottom crust bakes through and isn’t soggy.

It is important to note that the filling should bubble in the center, not just the edges. This is a good reason to make slits in the top pie crust, if not using a lattice top, to release steam and to be able to check the filling.

If you think about making jam, you need it to boil and reduce to thicken. Pie filling is kind of like that. Once you’ve reached that bubbling filling in the center of the pie, and the crust has browned, then the pie is done.

The filling will also continue to thicken as it cools.

Alternative Crumb Topping

Another fun thing to do with fruit pies, is to put streusel on top. Don’t get me wrong, I LOVE pie crust, but a crunchy streusel is just as delicious to me!

I’ve updated this post with new pictures of a lattice crust, but I originally made this peach pie with a brown sugar and oat crumb topping. That recipe will be in the notes of the recipe card below.

I also have a crumble topping recipe without oats that I love on my cherry pie.

For this peach pie recipe, you may use a double crust, lattice crust, or crumb topping. The choice is yours!

Peach Pie Ingredients

Here’s what you need to make this peach pie recipe:

• Double Pie Crust – Or a single crust and crumb topping ingredients.
• Frozen Peaches – Or fresh peaches that have been peeled, cored, and sliced.
• Granulated Sugar – More white sugar than brown sugar is used to keep the filling a vibrant color, while adding sweetness.
• Brown Sugar – To sweeten and add richness.
• Ground Cinnamon – Compliments the peaches and adds a warm flavor.
• Ground Nutmeg – Just a hint for added warmth and nuttiness.
• Cornstarch – To thicken the filling.
• Lemon Juice – To brighten the fruit flavor.
• Egg – Mixed with water to make “egg wash.” (1 egg + 1 Tbsp water) Used to bind the two crusts together, and to help evenly brown and flavor the top crust.

How to Make Peach Pie with Frozen Peaches

1. Roll the bottom pie crust into a large circle 1/8-inch thick.
2. Fit pie crust into a 9-inch pie dish and cut off excess crust. Place crust in fridge to keep cold.
3. Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard). Set aside.
4. Roll the top pie crust 1/8-inch thick. Cut into strips for a lattice crust, if desired.
5. Mix the filling. Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until combined.
6. Empty the peaches into the prepared pie crust.
7. Brush the edges of the bottom pie crust with egg wash (1 egg + 1 Tbsp water whisked together) and attach the top crust. (Weave strips together if making a lattice crust.) Cut off excess crust, seal the edges, and crimp.
8. Brush the top of the pie crust with the egg wash and sprinkle with sugar to flavor the crust.

Baking and Storage

Bake the peach pie at 350˚F for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges). Cover the top or edges with foil if the crust browns faster than the filling bubbles. Check pie about halfway through baking.

NOTE: Store-bought pie crust will brown quicker. You may want to bake the pie with foil the entire time. My homemade pie crust browns faster on the edges than the middle, so I like to cut a hole in the center of my foil and cover the edges while keeping the middle exposed.

Allow the pie to cool completely on a wire rack at room temperature. Store the pie at room temperature up to 3-4 days or in the fridge up to 1 week.

Baking Tips

• Use a clear pie dish to be able to see if the bottom crust has browned.
• Bake the pie on a baking sheet lined with a silicone baking mat or parchment paper to catch any spills. You can alternately place the lined baking sheet on the rack below the pie.
• Thaw and drain the frozen peaches well. This will reduce the amount of liquid in the filling.
• Don’t mix the filling ingredients until ready to bake. From my step-by-step pictures you can see that I had my bottom crust in the pan and the top crust rolled out before I mixed my filling, so that it doesn’t get too runny. When sugar is added to fruit it draws out the juices. So waiting to add the sugar and other ingredients until just before filling the pie crust is important, to prevent a runny filling.
• Bake until the filling bubbles. I’m going to reiterate the importance of baking the pie until the filling bubbles in the center. This ensures the thickener (cornstarch) is activated and the filling has thickened. Otherwise the filling may be runny. Don’t just take the pie out when the crust browns. If the crust browns faster than the filling bubbles, cover it with foil about halfway through baking.

How do you make peach pie with fresh peaches?

Fresh peaches will work the same as frozen peaches in this recipe. Just peel, core, and slice the fruit, then make the filling. No need to drain the peaches first.

TIP: To easily peel fresh peaches, place them in a large pot of boiling water, and boil for 60 seconds. Remove peaches and place in an ice bath (large bowl or sink of water filled with ice) to stop the cooking. Run a knife around the core of the peach (like you’re cutting it in half) and slide the skin off. Here’s a video showing you the fastest way to peel a peach with this method.

Can you make a peach pie with canned peaches?

Yes, you can make this peach pie with canned peaches. Just drain the peaches well and pat them dry with a paper towel before making the filling.

More Peach Desserts

Got a lot of peaches? Try these other peach desserts:

• Peach Crumble Recipe
• Peach Donut Recipe
• Peaches and Cream Pie with shortbread cookie crust
• Cream Cheese Peach Cobbler
• Fresh Peach Pie
• Peach Bars

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally published 9/3/14. Photos updated May 2022.