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

The Only Easy Peach Pie Recipe You Will Ever Need

There is something about a homemade peach pie that feels like a love letter to summer. The moment that buttery, golden crust cracks open and spills out fragrant, syrupy peaches, the whole kitchen smells like something your grandmother would have made on a Sunday afternoon. This is the best peach pie recipe for anyone who wants all that warmth and nostalgia without any unnecessary fuss.

This recipe is a true one-crust-bottom, one-crust-top classic. No crumble topping. No fancy lattice required (though you can absolutely go there if you want). Just a flaky, tender homemade crust, a perfectly spiced peach filling that is sweet but not cloying, and a sparkling sugar top that shatters beautifully with every slice. Whether you are a first-time pie baker or a seasoned dessert maker, this easy peach pie will feel completely doable and taste absolutely stunning.

Why This Homemade Peach Pie Works So Well

A lot of peach pie recipes go sideways in two places: a soggy bottom crust and a watery, runny filling. This recipe fixes both. Here is what makes the difference:

• Cold butter, handled quickly. Keeping the fat cold is the single biggest secret to a flaky crust. Warm butter melts into the flour and creates a mealy, dense result instead of those gorgeous, paper-thin layers.
• Cornstarch as the thickener. Unlike flour, cornstarch gives the filling a clear, glossy, jewel-like quality and sets up firmly enough to hold a clean slice after cooling.
• A hot oven start. Beginning at 425 degrees F jumpstarts the crust and gets it set before the filling has a chance to soak in.
• Patience while cooling. Two hours on a rack is non-negotiable. Cut in too early and you will have peach soup, not pie.

Chef's Tip: If your peaches are not quite at peak ripeness, a little extra lemon juice and an extra pinch of cinnamon will coax out a lot more flavor from them. Truly ripe, fragrant peaches need almost nothing at all.

Choosing the Right Peaches

For the most flavorful, easy delicious peach pie, fresh, ripe, in-season peaches are your best friend. Look for peaches that give just slightly when pressed and smell sweet and floral at the stem end. Yellow peaches give you that classic, bold peachy flavor. White peaches are milder and more delicate. Both work beautifully here.

If fresh peaches are not available, do not worry. Frozen peaches (thawed and well-drained) or canned peaches (thoroughly drained and with the sugar reduced in the filling) both make a very respectable peach pie topping and filling. Fresh is the dream, but this recipe is flexible.

How to peel peaches quickly: Score a small X on the bottom of each peach, drop them into boiling water for 30 seconds, then transfer straight to an ice bath. The skins slip right off.

The Right Tools Make a Real Difference

For a recipe like this, having the right equipment genuinely elevates the final result. A good 9-inch pie dish with straight, deep sides gives the filling room to bubble up without spilling. A quality pastry cutter makes quick work of cutting butter into flour, and a sturdy rolling pin ensures an even crust every time.

Tips for a Perfect One Crust Peach Pie (Top and Bottom)

This is a traditional two-crust pie where both the bottom and top are made from the same buttery dough. Here are the key techniques to nail it:

For the Crust

• Keep everything cold. Chill your bowl, your butter, even your hands if you can.
• Stop mixing the moment the dough holds together when pinched. Overworking develops gluten and toughens the crust.
• Do not skip the 30-minute rest in the fridge. It relaxes the gluten and makes rolling much easier.

For the Filling

• Taste your peaches before adding sugar. Very sweet peaches may only need half a cup. Tart ones might need the full amount.
• Let the filling sit for 10 minutes before pouring it into the crust and drain any extra liquid that pools at the bottom of the bowl.
• Dot the filling with butter before adding the top crust. Those little butter pieces melt into the juices and add a richness that is hard to put your finger on but impossible to ignore.

For the Bake

• Always bake your pie on a rimmed baking sheet. Peach filling bubbles and runs. Your oven will thank you.
• Use a pie shield or foil tent around the edges after the first 20 minutes to prevent over-browning.
• The pie is done when the filling is actively bubbling through the vents, not just looking set. Bubbling means the cornstarch is working.

Ready to make the best homemade peach pie of your life? Here is the complete step-by-step recipe:

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

This easy peach pie recipe delivers a golden, buttery crust filled with sweet, juicy peaches that taste like pure summer. Learn how to make homemade peach pie from scratch in under an hour.

Prep:20 mins

Cook:45 mins

Total:65 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 310Protein: 3g

Carbs: 48gFat: 13gSat. Fat: 6gFiber: 2gSugar: 28gSodium: 180mg

Ingredients

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• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 tbsp granulated sugar, for the crust
• 1/4 tsp salt
• 4 tbsp ice water, added one tablespoon at a time
• 6 fresh peaches, peeled, pitted, and sliced about 0.25 inch thick (roughly 5 cups sliced)
• 3/4 cup granulated sugar, for the filling, adjust to taste depending on peach sweetness
• 3 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated preferred
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cut into small pieces, dotted over filling
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top crust, optional but recommended

Instruction

1

Make the crust: In a large bowl, whisk together the flour, 1 tablespoon of sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.

2

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

3

Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.

4

Preheat your oven to 425 degrees F (220 degrees C). Position a rack in the lower third of the oven.

5

Make the filling: In a large bowl, combine the sliced peaches, 0.75 cup of sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Toss gently until all the peaches are evenly coated. Let the filling sit for 10 minutes so the juices begin to release.

6

On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1 inch beyond the rim.

7

Pour the peach filling into the prepared crust and spread evenly. Dot the top of the filling with the 2 tablespoons of small butter pieces.

8

Roll out the second disc of dough into a 12-inch circle. Lay it over the filling. Trim the edges, then fold the top crust under the bottom crust and crimp the edges together with your fingers or a fork to seal.

9

Cut several small slits in the top crust to allow steam to escape. Brush the entire top crust with the beaten egg wash, then sprinkle with coarse sugar.

10

Place the pie on a rimmed baking sheet to catch any drips. Bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 25 more minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.

11

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

Equipment

• 9-inch pie dish
• Large mixing bowl
• Pastry cutter or food processor
• Rolling pin
• Rimmed baking sheet
• Wire cooling rack
• Pastry brush
• Sharp paring knife or peeler

Notes

Storage: Cover leftover pie loosely with foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in a 300 degree F oven for about 10 minutes to re-crisp the crust. Make-ahead tip: The pie dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to 3 months. If your peaches are very juicy or not quite ripe, add an extra half tablespoon of cornstarch to help the filling set firmly. To prevent the crust edges from over-browning, tent them with a strip of foil or use a pie crust shield after the first 20 minutes of baking.

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Serving, Storing, and Variations

How to Serve

This peach pie recipe is wonderful served slightly warm with a generous scoop of vanilla ice cream or a cloud of fresh whipped cream. For a more indulgent finish, a drizzle of caramel sauce over the top turns it into something truly special for a dinner party or holiday table.

Storing Leftovers

Cover the pie loosely with foil and keep it at room temperature for up to 2 days. Refrigerate for up to 5 days. To revive the crust, warm individual slices in a 300 degree F oven for about 10 minutes rather than microwaving, which can make the crust soft and chewy.

Fun Variations to Try

• Peach Blueberry Pie: Replace about one cup of peaches with fresh blueberries for a gorgeous color contrast and a pop of tartness.
• Spiced Peach Pie: Add a pinch of cardamom and ginger to the filling alongside the cinnamon and nutmeg for a warming, aromatic twist.
• One Crust Peach Pie: Skip the top crust entirely and pile the filling into a single bottom shell, then finish with a brown sugar oat streusel for a more casual, weeknight-friendly version.

However you choose to make it, this easy peach pie recipe is the kind of dessert that earns you a reputation. Make it once and people will be asking you to bring it to every gathering from July through September.