I prepared a fresh peach pie featuring tender, sliced peaches mingled with granulated and light brown sugars and a hint of cinnamon. Crafting a delicate crust from all purpose flour and unsalted butter felt wonderfully satisfying. The balance of lemon juice and brown sugar rounds out this rustic peach pie recipe.

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I’ve been experimenting in the kitchen for a while now and this Fresh Peach Pie Recipe is one of my favorite finds. I started with a crust made from 2 1/2 cups all purpose flour, a teaspoon of salt, and diced unsalted butter that I chilled first.

Adding just the right amount of ice water really made the dough come together. For the filling, I used 6 cups of sliced fresh peaches, mixed with granulated and light brown sugar, and a little flour to thicken things up.

A dash of lemon juice and a half teaspoon of cinnamon brought a bright, tangy edge to the sweetness. There’s a hint of that rustic charm in every bite, kind of like the unexpected twist of a Peach Bourbon Pie Filling.

Its simplicity makes it a delightful, yet sophisticated twist on a classic dessert. I hope you enjoy making it as much as I did creating it.

Why I Like this Recipe

I love this recipe because it gives me a chance to get creative with making a flaky crust that always turns out pretty good even if my dough sometimes ends up a little too sticky. I also really enjoy how the fresh peaches mix with both granulated and light brown sugar, which makes the filling sweet but with a hint of caramel-like depth. Another reason I like it is that the recipe lets me choose between using extra flour or corn starch to thicken the filling, so I can adjust it based on what I have in my pantry. Finally, there’s just something satisfying about pie-making in general—it’s a little messy and fun, and every bite reminds me of homemade comfort.

Ingredients

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All purpose flour gives the crust body and valuable carbohydrates for energy.
Fresh peaches add natural sweetness, fiber, and vitamins in every delicious bite.
Unsalted butter makes the crust rich with flaky texture and good fats.
Granulated sugar sweetens the pie while binding the peach filling together.
Lemon juice adds brightness and tang, balancing the pure sweet flavors.
Ground cinnamon offers warm spice notes making the overall flavor even more inviting.

Ingredient Quantities

2 1/2 cups all purpose flour (for making the crust)

1 teaspoon salt (for the crust, dont skip it)

1 cup unsalted butter, chilled and diced

1/4 to 1/2 cup ice water

6 cups sliced fresh peaches (about 6 to 8 peaches, depending on size)

3/4 cup granulated sugar

1/4 cup light brown sugar

2 tablespoons all purpose flour (for thickening the filling) or 1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

A pinch of salt

How to Make this

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1. Preheat your oven to 375°F and grease your pie dish lightly.

2. In a large bowl, mix 2 1/2 cups all purpose flour and 1 teaspoon salt. Add the diced unsalted butter and work it in until the mixture looks like coarse crumbs.

3. Slowly drizzle in 1/4 cup ice water at first, then add more (up to 1/2 cup) if needed until the dough just comes together. Don’t overwork it.

4. Form the dough into a disk, cover it with plastic wrap and chill for at least 30 minutes.

5. While the dough is chilling, combine 6 cups sliced fresh peaches, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons all purpose flour (or 1 tablespoon cornstarch if you prefer), 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a pinch of salt in a big bowl. Stir gently so the peaches don’t mush too much.

6. On a lightly floured surface, roll out the chilled dough into a round that’s about 12 inches wide then carefully place it into your prepared pie dish.

7. Pour the peach mixture into the dough evenly and then roll out the rest of the dough to cover the top. If you want, you can cut the top into strips to create a lattice pattern.

8. Seal the edges by pinching them together lightly and cut a few slits in the top crust to let steam escape.

9. Bake in the preheated oven for about 45 to 50 minutes until the crust is golden and the peach filling is bubbly. Let it cool for a bit before serving. Enjoy!

Equipment Needed

1. Oven – You need this to bake your pie at the right temperature.
2. Pie dish – Essential for holding your pie filling and crust.
3. Large mixing bowl – For combining the flour, salt, and butter.
4. Measuring cups and spoons – To accurately measure ingredients like flour, water, sugars, and spices.
5. Plastic wrap – Used to cover the dough while it chills.
6. Rolling pin – For rolling out your dough on a floured surface.
7. Knife – To cut slits in the top crust for steam to escape.
8. Lightly floured surface – Needed to roll out the dough without sticking.

FAQ

Q1: Can i use canned peaches?

A: It's best to use fresh peaches for the real flavor, but if you have canned ones, make sure to drain them well and note the texture will change a bit.

Q2: Should i use all purpose flour or cornstarch for the filling?

A: You can use either. Use 2 tablespoons all purpose flour or 1 tablespoon cornstarch, depending on your preference for thickening the filling.

Q3: How do i make sure my crust gets flaky?

A: Keep your butter really chilled and add just enough ice water. Too much water or warm butter can make the crust tough.

Q4: What kind of peaches should i pick?

A: Go for ripe, juicy peaches that are a little soft to the touch. They give the best flavor and texture for the pie.

Q5: Can i store any leftover pie?

A: yes, you can store leftovers in the fridge for a few days. Just cover it well so it doesn't dry out and enjoy it cold or warmed up.

Fresh Peach Pie Recipe Substitutions and Variations

Unsalted butter: If you dont have this around, try using margarine or shortening though it might change the flavor a bit
Ice water: You can just use really cold tap water, but make sure its super cold so the dough stays flaky
Light brown sugar: If you run out, you can mix a little molasses with granulated sugar to get a similar taste
All purpose flour (for thickening the filling): You could also use a tablespoon of cornstarch or even arrowroot powder if thats what you have
Lemon juice: Lime juice works pretty well as a substitute to give it that tangy kick

Pro Tips

1. Always make sure your butter and water are super cold, cuz if they warm up your dough might get too soft and you could end up with a tough crust.
2. Don’t overwork the dough – mix it just enough to bring it together. Overmixing can mess up the texture and make your pie come out harder than it should.
3. When mixing the peaches with sugars and spices, be super gentle. You wanna keep them from turning into mush so you still get nice peach chunks in every bite.
4. If you’re doing a lattice top, try chilling the pie for a few minutes before baking. It helps keep the crust steady and makes sealing the edges way easier.

Fresh Peach Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

475

kcal

Equipment: 1. Oven – You need this to bake your pie at the right temperature.
2. Pie dish – Essential for holding your pie filling and crust.
3. Large mixing bowl – For combining the flour, salt, and butter.
4. Measuring cups and spoons – To accurately measure ingredients like flour, water, sugars, and spices.
5. Plastic wrap – Used to cover the dough while it chills.
6. Rolling pin – For rolling out your dough on a floured surface.
7. Knife – To cut slits in the top crust for steam to escape.
8. Lightly floured surface – Needed to roll out the dough without sticking.

Ingredients

2 1/2 cups all purpose flour (for making the crust)
1 teaspoon salt (for the crust, dont skip it)
1 cup unsalted butter, chilled and diced
1/4 to 1/2 cup ice water
6 cups sliced fresh peaches (about 6 to 8 peaches, depending on size)
3/4 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons all purpose flour (for thickening the filling) or 1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
A pinch of salt

Directions

Preheat your oven to 375°F and grease your pie dish lightly.
In a large bowl, mix 2 1/2 cups all purpose flour and 1 teaspoon salt. Add the diced unsalted butter and work it in until the mixture looks like coarse crumbs.
Slowly drizzle in 1/4 cup ice water at first, then add more (up to 1/2 cup) if needed until the dough just comes together. Don't overwork it.
Form the dough into a disk, cover it with plastic wrap and chill for at least 30 minutes.
While the dough is chilling, combine 6 cups sliced fresh peaches, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons all purpose flour (or 1 tablespoon cornstarch if you prefer), 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a pinch of salt in a big bowl. Stir gently so the peaches don’t mush too much.
On a lightly floured surface, roll out the chilled dough into a round that’s about 12 inches wide then carefully place it into your prepared pie dish.
Pour the peach mixture into the dough evenly and then roll out the rest of the dough to cover the top. If you want, you can cut the top into strips to create a lattice pattern.
Seal the edges by pinching them together lightly and cut a few slits in the top crust to let steam escape.
Bake in the preheated oven for about 45 to 50 minutes until the crust is golden and the peach filling is bubbly. Let it cool for a bit before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.