Easy Peach Pie Recipe (One Crust, Homemade & Delicious)

The Only Easy Peach Pie Recipe You Will Ever Need

There is something almost magical about a homemade peach pie cooling on the kitchen counter. The filling bubbles golden through the buttery crust, the whole house smells like warm cinnamon and ripe summer fruit, and everyone suddenly finds a reason to wander into the kitchen. This easy peach pie recipe captures all of that without asking you to fuss over a complicated double crust or complicated techniques.

This is a one crust peach pie with a rustic, press-in or roll-out bottom crust, an open top that lets the filling caramelize beautifully, and a peach pie topping of coarse sugar that crackles under your fork. Whether you are baking it for a holiday table, a backyard gathering, or just a quiet Tuesday that deserves something special, this recipe delivers every single time.

Getting this pie right comes down to two things: the quality of your peaches and the cold butter in your crust. Using very cold butter and ice water is the non-negotiable secret to a crust that actually shatters when you cut it. A good pastry cutter and a reliable 9-inch pie dish will make the whole process feel easy and repeatable.

Why This Is the Best Peach Pie Recipe

A lot of peach pie recipes overcomplicate things. They call for a top crust that is tricky to transfer, or they use so much sugar that the natural sweetness of the peaches disappears completely. This recipe takes a different approach.

• One crust simplicity. No top crust to wrestle with. The open top lets the filling reduce and concentrate as it bakes, giving you a jammy, glossy filling with real depth of flavor.
• Real peach flavor first. We use fresh peaches macerated with just enough sugar, a squeeze of lemon, warm spices, and pure vanilla. The fruit is always the star.
• A crust that actually works. Cold butter, minimal handling, and a proper chill in the fridge give you a tender, flaky base that holds up under all that juicy filling.
• Flexible and forgiving. You can swap in frozen or canned peaches, make the dough days ahead, or bake the whole pie the day before serving.

Chef's Tip: The ripeness of your peaches is everything. Look for peaches that give slightly when pressed near the stem and smell fragrant and floral. Rock-hard peaches will not release enough juice, and overripe ones will turn the filling mushy.

How To Make Peach Pie: A Few Things To Know First

Before you dive in, here are a few details that will make your homemade peach pie truly exceptional.

Peeling the Peaches

The easiest way to peel fresh peaches is the blanching method: score a small X in the bottom of each peach, drop them into boiling water for 30 to 60 seconds, then transfer immediately to an ice bath. The skins slip right off. If your peaches are very ripe, you can sometimes peel them with a sharp vegetable peeler, though the skins may tear.

Getting the Filling Thickness Right

Cornstarch is the thickener here because it produces a clearer, glossier filling than flour. Three tablespoons is the sweet spot for most peaches, but if yours are particularly juicy, add a little more. Macerating the peaches before baking draws out some of that excess liquid so your filling sets up instead of turning soupy.

The Crust Chill Is Not Optional

I know it is tempting to skip the 30-minute refrigerator rest, but please do not. Chilling relaxes the gluten and firms the butter back up so the crust bakes into distinct, flaky layers rather than a dense, tough shell. Use that time to prep your filling.

Chef's Tip: Place your assembled pie on a rimmed baking sheet before it goes into the oven. Peach filling has a habit of bubbling over the edges, and a baking sheet saves you from a smoky oven situation entirely.

Variations and Swaps Worth Trying

Once you have made this easy delicious peach pie once, you will want to experiment. Here are a few crowd-favorite variations:

• Peach Blueberry Pie: Replace about one cup of peaches with fresh blueberries. The tartness of the berries plays beautifully against the sweet peaches.
• Ginger Peach Pie: Add one teaspoon of freshly grated ginger to the filling for a warm, slightly spicy kick.
• Brown Sugar Peach Pie: Swap half the granulated sugar for light brown sugar to add a subtle caramel depth to the filling.
• Crumble Topping: Instead of the open top, finish the pie with a simple streusel made from butter, flour, brown sugar, and oats for a peach crisp-pie hybrid that is genuinely irresistible.

Ready to bake the most satisfying summer dessert of the season? Here is the full step-by-step recipe:

Easy Peach Pie Recipe (One Crust, Homemade & Delicious)

This easy peach pie recipe comes together with a buttery one crust base and a golden, bubbling peach filling that tastes like pure summer. Learn how to make homemade peach pie from scratch in just over an hour.

Prep:20 mins

Cook:50 mins

Total:70 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 320Protein: 3g

Carbs: 52gFat: 12gSat. Fat: 5gFiber: 2gSugar: 30gSodium: 180mg

Ingredients

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• 6 fresh peaches, peeled, pitted, and sliced about 0.5 inch thick
• 3/4 cup granulated sugar, adjust to taste depending on peach sweetness
• 3 tbsp cornstarch
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract, pure, not imitation
• 1 1/4 cups all-purpose flour, for the crust, spooned and leveled
• 1/2 tsp salt, for the crust
• 1/2 cup cold unsalted butter, cubed and kept very cold
• 3 tbsp ice water, add one tablespoon at a time
• 2 tbsp unsalted butter, cut into small pieces, dotted over filling
• 1 egg, beaten with 1 tbsp milk, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top, optional but recommended

Instruction

1

Make the crust: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2

Drizzle in the ice water one tablespoon at a time, stirring gently with a fork after each addition, just until the dough holds together when pinched. Do not overwork it.

3

Turn the dough onto a lightly floured surface, shape it into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4

While the dough chills, prepare the filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Stir gently to coat the peaches evenly. Set aside to macerate for 15 minutes.

5

Preheat your oven to 375 degrees F (190 degrees C).

6

On a lightly floured surface, roll the chilled dough out into a circle roughly 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any overhang to about 1 inch, then fold and crimp the edges decoratively.

7

Pour the peach filling into the prepared crust, spreading it into an even layer. Dot the top of the filling with the small pieces of butter.

8

Brush the crimped crust edges with the egg wash and sprinkle with coarse sugar if using.

9

Place the pie on a rimmed baking sheet to catch any drips. Bake for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling in the center.

10

If the crust edges begin to brown too quickly, loosely tent them with strips of aluminum foil or use a pie shield after the first 25 minutes.

11

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Equipment

• 9-inch pie dish
• Large mixing bowl
• Pastry cutter or fork
• Rolling pin
• Rimmed baking sheet
• Plastic wrap
• Pastry brush
• Wire cooling rack
• Pie shield or aluminum foil strips

Notes

For the best homemade peach pie, use ripe but firm peaches. If peaches are very juicy, add an extra half tablespoon of cornstarch to keep the filling from being too runny. The pie must cool for at least 2 hours before slicing or the filling will be soupy. Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices at 300 degrees F for 10 to 15 minutes to revive the flaky crust.

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Serving, Storing, and Making Ahead

How To Serve Peach Pie

Allow the pie to cool for at least 2 full hours before slicing. I know this is the hardest part, but the filling needs time to set or it will pour out the moment you cut into it. Serve it at room temperature or just slightly warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream.

Storage Tips

Peach pie keeps beautifully at room temperature for up to 2 days, loosely covered with a clean kitchen towel or plastic wrap. For longer storage, refrigerate it for up to 4 days. Always reheat slices in a low oven rather than the microwave to preserve the crust texture.

Make-Ahead Instructions

You have a few options when making this ahead:

1. The dough can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months.
2. The assembled, unbaked pie can be frozen solid and baked directly from frozen, adding about 15 to 20 extra minutes of bake time.
3. The fully baked pie is excellent made a day ahead. The filling sets overnight and the flavors deepen in a very satisfying way.

This one crust peach pie recipe is the kind of thing that earns you a reputation. Make it once and you will understand exactly why homemade is always worth it.