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Peach Pie Recipe with Fresh Peaches

This Peach Pie Recipe with Fresh Peaches is filled with juicy, ripe peaches, warm cinnamon, and vanilla, all wrapped in a flaky golden crust. It's a classic homemade summer dessert that's perfect for family gatherings, holidays, and special occasions
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
2 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • 9-inch pie plate
  • Large mixing bowl
  • Small saucepan (optional, for pre-cooking the filling)
  • Rolling Pin
  • Pastry brush
  • Sharp knife
  • * Baking sheet
  • Wire cooling rack
  • * Measuring cups and spoons

Ingredients
  

Peach Filling

  • 6 –7 medium fresh peaches peeled and sliced (about 5–6 cups)
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Pie Crust

  • 2 9-inch pie crusts, homemade or store-bought
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar optional

Optional for Serving

  • Vanilla ice cream
  • Fresh whipped cream
  • Caramel sauce
  • Fresh peach slices
  • Fresh mint leaves

Instructions
 

  • Preheat the oven to **400°F (200°C)**. Place a baking sheet on the lower oven rack to catch any drips.
  • Peel and slice the peaches into ¼-inch slices.
  • In a large bowl, gently toss the peaches with the sugar, cornstarch, cinnamon, nutmeg, vanilla extract, lemon juice, and salt until evenly coated.
  • For a thicker filling, transfer the peach mixture to a saucepan and cook over medium heat for 5–8 minutes until slightly thickened. Let it cool before assembling the pie.
  • Fit one pie crust into a 9-inch pie plate and trim the edges if needed.
  • Spoon the peach filling into the crust and spread it evenly.
  • Top with the second crust or create a lattice crust. Seal and crimp the edges.
  • Whisk together the egg and water, then brush over the crust. Sprinkle with coarse sugar if desired.
  • Bake at **400°F** for 20 minutes. Reduce the oven temperature to **375°F (190°C)** and bake for another 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
  • If the edges brown too quickly, cover them loosely with foil or a pie shield.
  • Cool the pie on a wire rack for at least **2 hours** before slicing to allow the filling to fully set.
  • Serve warm or at room temperature with your favorite toppings.

Notes

Use ripe but firm peaches for the best texture.
Freestone peaches are the easiest to peel and slice.
* Pre-cooking the filling helps prevent a watery pie.
* Let the pie cool completely before cutting for clean slices.
* Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.