If you’re craving a slice of summer, this Juicy Peach Pie Recipe is what you need. Imagine biting into tender, perfectly spiced peaches wrapped in a flaky, buttery crust—pure bliss, especially when it’s still warm and melting with vanilla ice cream.
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Why You'll Love This Recipe
I honestly can’t get enough of this pie! Every time I make it, the house fills with the warm scent of cinnamon and buttery crust—it’s like a cozy hug in dessert form. Plus, making the crust from scratch is easier than you’d think.
- Perfectly balanced filling: The mix of brown sugar and cinnamon enhances the natural sweetness of fresh peaches without overpowering them.
- Flaky, buttery crust: Homemade crust that’s tender yet crisp, creating the ideal base for juicy fruit.
- Simple preparation: With a food processor, the dough comes together quickly, cutting your work time in half.
- Versatile serving: Delicious warm on its own or topped with vanilla ice cream for an irresistible summer treat.
Ingredients & Why They Work
Let’s talk ingredients. I always start with ripe, juicy peaches—fresh is best for that unbeatable flavor, but I’ve also used canned and frozen with good results when necessary. The crust relies on cold butter and ice water to keep it flaky, and a sprinkle of cinnamon gives the filling that comforting warmth.

- All-purpose flour: The backbone of the pie crust and filling thickener, providing structure without heaviness.
- Salt: Just a touch to enhance all the sweet flavors and balance the dough.
- Cold unsalted butter: Key for that flaky, tender crust because it creates steam pockets as it bakes.
- Ice water: Keeps the dough cold so the butter doesn’t melt prematurely, preserving texture.
- Large peaches: Fresh, ripe peaches give your pie its juicy, natural sweetness and soft bite.
- Light brown sugar: Adds depth and a subtle molasses flavor that pairs perfectly with peaches.
- Granulated sugar: Enhances sweetness and helps caramelize the filling slightly as it bakes.
- All-purpose flour (for filling): Thickens the juicy peach mixture so the pie slices cleanly.
- Ground cinnamon: Warms up the fruit and brings out rich, cozy notes.
- Unsalted butter (for dotting): Small pats on top of the filling help richness as it bakes and keeps the fruit extra luscious.
- Large egg: Beaten and brushed on the crust to give that gorgeous golden sheen.
- Coarse sugar: Sprinkled on top for a delightful crunch and sparkle.
Make It Your Way
The beauty of this Juicy Peach Pie Recipe is how versatile it is! Feel free to tweak the spices or crust style to match your taste or occasion. It’s all about making this classic dessert your own and enjoying every sweet, buttery bite.
- Spiced Up Variation: Add a pinch of nutmeg or ginger to the cinnamon in the filling for a warmer, more aromatic flavor – I love how it deepens the overall spice profile without overpowering the peaches.
- Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free baking mix for a crust that's just as flaky. I’ve tried this and found that chilling the dough a bit longer helps maintain its structure.
- Vegan Option: Swap the butter for coconut oil in the crust and use a non-dairy milk wash instead of the beaten egg. The texture changes slightly but the pie stays wonderfully juicy and flavorful.
- Summer Fresh Twist: Add a handful of fresh raspberries or blueberries into the peach filling for a burst of color and extra tangy sweetness. It’s a family favorite around here during berry season!
Step-by-Step: How I Make Juicy Peach Pie Recipe

Step 1: Crafting the Perfect Pie Crust
Start by combining 1 ½ cups of flour and salt in your food processor, pulsing just a few times to mix. Scatter the cold, cubed butter over the flour and pulse until the mixture becomes crumbly with no large chunks—about 15 seconds. Next, add the remaining 1 cup of flour and pulse until the flour and butter mixture looks sandy and evenly combined. Transfer this to a bowl and add 4 tablespoons of ice water, folding gently with a spatula. Add an extra tablespoon if needed until the dough just holds together when pinched. Form into a ball, divide in half, shape into discs, wrap, and refrigerate at least an hour. Tip: The key to flaky crust is using very cold butter and water—keep everything chilled!
Step 2: Preparing the Peach Filling
Line a large bowl with paper towels to absorb extra juice. Peel, core, and slice 8 to 10 large peaches about ½ inch thick, and gently spread slices over the paper towels. You want roughly 5 cups of peaches total. Once the peaches are peeled and sliced, remove the paper towels. Add ½ cup plus 2 tablespoons light brown sugar, 6 tablespoons sugar, 6 tablespoons flour, an optional ⅛ teaspoon salt, and 3 teaspoons ground cinnamon. Gently toss until every slice is coated in sweet, spicy goodness. Set this aside and let those flavors mingle.
Step 3: Assembling the Pie Beauty
Take one chilled dough disc and roll it out between two pieces of parchment paper until it's large enough for a 9-inch pie plate. Peel off one piece of parchment and carefully transfer the crust into the pie plate, then peel off the second parchment. Leave a nice overhang for crimping later. Evenly spread the peach filling into the crust, then dot the filling with small cubes of butter to add extra moisture and richness as it bakes.
Step 4: Adding the Top Crust & Final Touches
Roll out the second dough disc and decide if you want a full cover or a lattice top. I enjoy making a lattice because it looks stunning and lets the filling bubble through. Trim and shape the edges using the overhang from the bottom crust to seal your masterpiece. Brush the entire crust with the beaten egg—it gives a gorgeous golden sheen—and sprinkle with coarse sugar for a delicate crunch.
Step 5: Chill, Bake, and Bake Some More
Chill the assembled pie in the fridge or freezer for 20 to 30 minutes to firm up that crust. Meanwhile, preheat your oven to 425°F and place a baking sheet inside to heat for 20 minutes—the hot sheet ensures a crispy bottom crust. Slide your pie onto the heated baking sheet and bake for 15 minutes, just until the crust starts to brown. Then, reduce the oven to 375°F and bake another 50 to 60 minutes, until the crust is a beautiful golden brown and the filling is bubbling joyfully at the edges. Keep an eye on the crust—if it browns too fast, cover with foil or a pie shield but leave vents to release steam.
Step 6: Cooling & Serving the Star
After baking, transfer your pie to a wire rack and let it cool for 2 to 4 hours. This resting period thickens the juicy filling to the perfect sliceable consistency. When ready, serve warm with a generous scoop of vanilla ice cream, and prepare for the compliments to roll in!
Top Tip
These tips come straight from my kitchen after many batches of this Juicy Peach Pie Recipe. They help unlock that perfect balance of flaky crust and luscious peach filling every single time!
- Keep Butter Ice Cold: I’ve found that using very cold butter cut into ½-inch cubes and keeping everything chilled keeps the pie crust delightfully flaky and tender.
- Peel Peaches with Confidence: Blanching peaches in boiling water for just 30 seconds then plunging into ice water makes peeling a breeze — no more stubborn skins messing up your filling.
- Chill the Whole Pie Before Baking: Don't skip the fridge or freezer chill for 20 to 30 minutes once assembled. It helps the crust hold its shape and bake evenly, giving you that perfect golden edge.
- Protect the Crust During Baking: If the edges brown too fast, tent them with foil or use a pie shield. This simple step kept my crust from burning while the filling bubbles beautifully.
How to Serve Juicy Peach Pie Recipe

Garnishes
Serve your Juicy Peach Pie warm, topped with a generous scoop of vanilla ice cream for that classic combo. Fresh mint leaves or a light dusting of powdered sugar also add a pretty, fresh touch just before serving.
Side Dishes
This pie shines as a dessert finale, especially alongside a cup of strong coffee or a lightly sweetened iced tea. For a brunch, pair it with whipped cream and fresh berries on the side for a colorful seasonal spread.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pie tightly in a double layer of plastic wrap or store slices in an airtight container. It keeps beautifully at room temperature for up to 24 hours, and will stay fresh in the fridge for up to 5 days.
Freezing
You can freeze the baked Juicy Peach Pie, but for best results, freeze it before baking. Wrap the assembled pie tightly in plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen, adding extra baking time as needed.
Reheating
Warm slices gently in a 350°F oven for about 15 minutes to bring back that fresh-baked glow and meltiness—no microwave needed to keep that flaky crust intact and filling gooey.
Frequently Asked Questions:
Yes! Frozen peaches can work well, but be sure to thaw them completely and drain any excess liquid to avoid a watery filling and crust that shrinks away from the edges.
You don’t have to, but homemade crust makes a big flavor and texture difference. If you’re short on time, a good-quality store-bought crust can be substituted.
Allowing the pie to cool for 2 to 4 hours helps the filling thicken and set, making it easier to slice and enhancing that gooey, luscious texture we all love.
Using flour as a thickener in the filling, chilling the pie before baking, and baking on a preheated baking sheet all help keep your crust crisp and flaky.
Final Thoughts
Making this Juicy Peach Pie Recipe is like inviting summer into your kitchen, no matter the season. It’s a dessert that brings smiles and comfort with every bite—flaky crust, spiced-sweet peaches, and that warm, fragrant aroma. I hope this recipe fills your home with the same joy it brings mine. Happy baking, and here’s to many delicious peach pie moments ahead!
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Juicy Peach Pie Recipe
- Prep Time: 2 hours
- Chill Time: 1 hour 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy peach pie features a gooey, fresh peach filling with a perfectly flaky, buttery crust. It's an irresistible dessert, especially when served warm with a scoop of vanilla ice cream. The recipe includes a homemade pie crust and a spiced peach filling with cinnamon and sugars to bring out the fruit's natural sweetness.
Ingredients
Pie Crust
- 2 ½ cups (325g) all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup (224g) cold unsalted butter (cut into ½-inch cubes)
- ¼ - ½ cup ice water
Peach Filling
- 8-10 large peaches (about 5 cups sliced, 1,075g)
- ½ cup plus 2 tablespoons (140g) packed light brown sugar
- 6 tablespoons (78g) sugar
- 6 tablespoons (49g) all-purpose flour
- ⅛ teaspoon salt (optional)
- 3 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (for dotting)
- 1 large egg (beaten)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the crust: Add 1 ½ cups (195g) flour and salt to a large food processor and pulse 2 to 3 times. Scatter cubed cold butter over the flour and pulse until crumbly, about 15 seconds. Add remaining 1 cup (130g) flour and pulse until mixture is sandy and evenly distributed with no large chunks. Transfer to a medium bowl and add 4 tablespoons ice water. Gently fold with a rubber spatula; add 1 extra tablespoon water if needed until dough holds together. Form dough into a ball, divide in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour or up to 2 days.
- Make the filling: Line a large bowl with paper towels. Peel, core, and slice peaches about ½ inch thick, placing slices on paper towels to absorb excess juice. You should have about 5 cups (1,075g) sliced peaches. Remove paper towels, then add brown sugar, sugar, flour, salt (optional), and cinnamon. Gently toss to coat evenly. Set aside.
- Assemble the pie: Roll out one chilled dough disc between two pieces of parchment paper to fit a 9-inch pie plate. Remove one parchment layer and carefully drape crust over the pie plate. Remove remaining parchment. Leave an overhang for shaping the crust edge later. Spread peach filling evenly into crust and dot with cubes of butter.
- Top crust and decorate: Roll out second dough disc and create your top crust—either a lattice or full cover. Trim and shape edges using overhang from bottom crust. Brush the entire crust with beaten egg and sprinkle with coarse sugar.
- Chill and preheat oven: Place the assembled pie in the fridge or freezer for 20 to 30 minutes to chill and firm up the crust. Meanwhile, preheat oven to 425°F and place a baking sheet inside to heat for about 20 minutes.
- Bake first phase: Place the chilled pie on the preheated baking sheet and bake for 15 minutes or until the crust starts to brown.
- Bake second phase: Reduce oven temperature to 375°F and bake for an additional 50 to 60 minutes until the crust is golden brown and the filling is bubbling. If crust browns too quickly, cover with a pie shield or loosely tent with foil, ensuring vents for steam.
- Cool and serve: Let the pie cool on a wire rack for 2 to 4 hours to allow the filling to thicken before slicing and serving.
Notes
- Food Processor: A food processor makes creating pie crust quick and easy, but it can also be done by hand using a pastry cutter until butter pieces are pea-sized.
- Unsalted Butter: Use very cold butter cut into ½-inch cubes for a perfectly flaky crust.
- Ice Water: Use very cold, ice water to keep butter from melting and ensure flaky texture.
- Picking Peaches: Choose ripe peaches that yield slightly to touch but are not too soft to peel easily.
- Peeling Peaches: Blanch peaches in boiling water for 30 seconds then transfer to an ice bath; skins will slip off effortlessly.
- Frozen Peaches: Can substitute frozen peaches if thawed first to avoid excess moisture and shrinking in the pie.
- Canned Peaches: Can be used if drained well; reserve a little juice to add to filling to avoid excessive thickness.
- Storage: Store pie wrapped in plastic or in airtight container. Keeps 24 hours at room temperature, up to 5 days refrigerated.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg





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