This fresh peach pie is made with fresh peaches and packed with flavor! The homemade pie filling of cinnamon and sugar takes this pie to a whole new level of deliciousness.
Table of Contents
The best fresh peaches are very juicy. While they taste amazing they make pie making hard. These juices can create a soggy crust when baking a homemade pie. This recipe solves that! We will thicken the fresh peach juice to make the filling nice and thick when baked within the pie crust.
Love peaches? Then you’ve got to try my peach dump cake, southern peach cobbler, and homemade peach and honey cream cheese spread. They’re all packed with that same peachy goodness you can’t get enough of!
My mom created this recipe. She has a home ec degree and has been a lifelong baker taught at the elbows of my great-grandma. This combination of peach filling and homemade crust is just absolutely delicious!
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of sweet peaches, sugar, and a hint of cinnamon. It’s a pie that’s bursting with the traditional flavors of summer.
- Family Favorite: It’s a time-tested recipe that’s been a hit in my family for years. I’m sure your loved ones will also love it.
- Surprisingly Easy: Despite its impressive appearance, this pie is actually quite simple to make. It’s the perfect way to impress your guests without breaking a sweat.
- Flaky Crust: The pie crust used in this recipe bakes up beautifully flaky, providing the perfect contrast to the lusciously sweet peach filling.
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Key Ingredients
- Granulated Sugar: This will sweeten the pie, balancing the natural tartness of the peaches.
- Light Brown Sugar: It adds a subtle caramel flavor and helps to thicken the pie filling.
- Fresh Peaches: The star of the show! Make sure to use ripe, juicy peaches for the best flavor.
- Citric Acid: This will enhance the natural tartness of the peaches and help them keep their vibrant color.
- Peach Juice: Reserved from the fresh peaches, this will add a concentrated peach flavor to the pie filling.
- Cornstarch: It’s a thickening agent, ensuring that your pie filling is just the right consistency.
- Ground Cinnamon: This spice pairs beautifully with the sweetness of the peaches, adding a warm, comforting flavor.
- Pie Crust: You can use a store-bought crust or make a homemade pie crust. It provides a buttery, flaky base for the pie.
- All-Purpose Flour: It will help to thicken the pie filling, along with the cornstarch.
- Salt: A pinch of salt enhances the overall flavor of the pie, making the sweetness more pronounced.
- Salt Butter: This will be dotted on top of the pie filling, adding a rich, buttery flavor.
Equipment
- 9-inch Pie Dish – You’ll need this to hold your pie crust and filling. Glass or ceramic are best for even baking.
- Small Saucepan – This is essential for making the peach pie filling. You’ll use it to combine the cornstarch, cinnamon, and peach juice, and to thicken the mixture over heat.
- Aluminum Foil – You’ll need this to cover the edges of the pie crust during baking to prevent over-browning.
How to Make Fresh Peach Pie
Preparation
Preheat your oven to 400° F. This will make sure that it’s at the right temperature when you’re ready to bake your pie. Then get the skins off the peaches by scoring them (by putting an ‘x’ with a knife) and boiling them in hot water for one minute. Remove them and let them cool in ice water. The skin will come off without using a knife!
Step 1 – Prepare the Peach Filling
Slice your fresh peaches and add both brown and white sugar. Mix these gently and then add citric acid. Stir again. Let the peaches sit for about 30 minutes. During this time, you’ll notice juice forming, so stir the peaches now and then. After 30 minutes, drain the peaches until you have ¾ cup of reserved juice.
Step 2 – Make the Pie Filling
In a small saucepan, combine the cornstarch, cinnamon, and the reserved peach juice. Stir these well to combine. Bring the mixture to a boil over low to medium heat. Cook and stir for 2 minutes, or until the mixture is thickened. Gently fold in the sliced peaches, making sure to mix and distribute the thickening evenly.
Step 3 – Fill the Pie Crust
Pour your peach pie filling into a pie crust that has been dust with flour. Top the filling with butter.
Step 4 – Add the Top Crust and Bake
Add the top crust to your pie and bake it in the preheated oven at 400° for 25 minutes. After this time, remove the pie from the oven and add an aluminum ring. Put the pie back in the oven and bake for another 20 minutes, until the crust is golden brown and the filling is bubbly.
Step 5 – Cool and Serve
Once your pie is baked, remove it from the oven and cool it on a wire rack. This will take about 1 hour. Once the pie has cooled, it’s ready to serve. Enjoy your delicious, homemade fresh peach pie!
Expert Tip
To peel peaches quickly, bring a large pan of water to a boil. Add four or less peaches at a time and leave them in the water for one minute. Remove each peach, one at a time, and place it in ice water. When they are cool enough to touch, the skins will slide right off.
Recipe Variations
- Double Crust: Like my coconut pie, this recipe uses a single pie crust on the bottom, but you can easily make it a double-crust pie by adding another pie crust on top. Just make sure to cut a few slits in the top crust to allow steam to escape while baking.
- Spices: While this recipe uses a simple combination of cinnamon and sugar, feel free to experiment with other spices like nutmeg or allspice. You can also add a dash of vanilla extract to the peach filling for extra flavor.
- Add Nuts: For a bit of crunch, sprinkle a handful of chopped pecans or walnuts over the peach filling before adding the top crust. This is a great way to add a nutty flavor to your pie.
What to Serve With
- For a classic dessert pairing, serve this fresh peach pie with a scoop of vanilla ice cream. The creamy, cool ice cream is the perfect contrast to the warm, sweet pie.
- If you’re a fan of afternoon tea, this pie goes really well with a cup of Earl Grey tea. The slightly floral notes of the tea complement the peach flavor beautifully.
- For a special brunch treat, serve this pie with a dollop of freshly whipped cream and a hot cup of coffee. The pie’s sweet, fruity flavor is a great way to start the day.
- If you’re hosting a summer barbecue, this pie is a must-have. It’s a great way to use up all those fresh peaches, and your guests will love the homemade touch.
Recipe FAQs
You can use any ripe, sweet variety of peaches for this pie. However, freestone peaches are the best choice as they are easier to slice and have pits that are simple to remove.
While fresh peaches are the best for this recipe, you can use frozen or canned peaches if they’re not in syrup. Just make sure to adjust the sugar in the recipe according to the sweetness of the peaches.
The citric acid helps to enhance the natural flavor of the peaches and also prevents them from browning too quickly. If you don’t have citric acid, you can use a little bit of lemon juice as a substitute.
Storing and Reheating
- Storing: After enjoying the delicious fresh peach pie, you can store any leftovers in the refrigerator, covered, for up to 2 days.
- Freezing: If you want to make this pie in advance, it’s best to freeze it before baking. Once you’ve assembled the pie in the pie dish, wrap it tightly with plastic wrap. It can be frozen for up to 2 months.
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Serving Size
- What to Expect: This fresh peach pie recipe yields one 9-inch pie, enough to serve 8 generous slices of delicious peach pie.
- How to Scale: If you’re looking to serve a larger crowd, you can easily double the recipe and follow the instructions as directed. Just make sure your pie pan is large enough to accommodate two pie crusts and the filling. If not, you can make two pies following the rest of the instructions.
Peach Pie
Ingredients
- 4 1/12 cups fresh peaches sliced, peeled
- 1/2 cup granulated sugar
- 2 Tablespoons light brown sugar
- ¼ teaspoon citric acid
- ¾ cup peach juice reserved
- 3 Tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 pie crust 9 inches
- 1 Tablespoon all purpose flour
- 1 teaspoon salted butter
Instructions
- Preheat oven to 400°. Remove skins from peaches. (See tip in notes for easy trick to make pealing easy.)
- Slice peaches and add brown and white sugar. Mix gently. Add citric acid and stir again. Let peaches sit for about 30 minutes. You will notice juice forming. Stir now and then.
- Drain peaches until you have ¾ cup reserved juice. In a small saucepan, combine the cornstarch, cinnamon, and juice. Stir well to combine. Bring to a boil over low to medium heat. Cook and stir for 2 minutes or until thickened. Gently fold in peaches. Mix to distribute the thickening.
- Sprinkle the floor of the unbaked pie crust with flour. Pour pie filling into the pie crust and dot with butter. Add top crust.
- Bake at 400° for 25 minutes. Remove from oven and add aluminum ring to protect edges (optional) and bake for 20 minutes until crust is golden brown and filling is bubbly. Cool on a wire rack for at least 2 hours before serving.
Made today. I added an additional 2 cups of peaches. I think my pie plate was bigger than average. Without adding more ingredients to accommodate the extra peaches, It came out PERFECT. Many Thanks for a Great recipe.
So glad you enjoyed it! It’s the perfect time of year for peach pie. In terms of the extra peaches needed, pie plates can be deeper. I have a few that are deeper than the one I used in this recipe.