The Best Fresh Peach Pie Recipe! Learn how to make peach pie with frozen peaches or fresh peaches for an easy, yummy dessert!
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There is nothing that screams summer treat like a fresh peach pie with a homemade buttery crust filled with a thick, sweet peach filling.
Whether you're lucky enough to have access to fresh, ripe summer peaches or are wanting the convenience of frozen ones, this recipe is simply a slice of heaven in every bite.
Even if you are intimidated by homemade pie crust, trust me, you can handle this recipe, and will impress anyone lucky enough to share it with you!
This is the best Fresh Peach Pie Recipe!
- Better than canned peaches: Once you try this, you'll never go back to canned peach pie filling!
- Easy to make: This recipe is SO simple to make. Even the most novice cook can nail this recipe!
- Less sugar: Canned peach pie filling has so much added sugar and high fructose corn syrup. This is sweetened with fresh or frozen peaches and just a touch of brown sugar!
Peach Pie vs Peach Cobbler
Peach pie is made in a pie crust, but peach cobbler has a peach filling topped with a buttery crumble.
Ingredients for a Peach Pie Recipe with Frozen Peaches or Fresh Peaches
For the homemade pie crust you'll need:
- sour cream
- egg yolks
- all purpose flour
- granulated sugar
- salted butter
For the peach filling you'll need:
- fresh or frozen peaches
- brown sugar
- vanilla extract
Is flour or cornstarch better for peach pie?
Both cornstarch and flour will thicken a pie filling. Cornstarch helps create a shinier finish as opposed to the matte finish that flour typically gets.
What peaches are best for pies?
The best peaches for pie are just starting to ripen. They should be soft to the touch when you squeeze them, but not mushy.
Freestone peaches are typically best for pies because the pit is easier to remove. If you are using fresh peaches, check with your local orchards to see what is available in your area.
How to make Peach Pie with Frozen Peaches or Fresh Peaches
- Whisk together the sour cream and egg yolk until combined, and set aside. In a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and pulse until butter is in pea size pieces, do not over mix.
- Add half the egg mixture and pulse until combined, add the remaining mixture, and pulse until it comes together completely. Gather together into two small balls, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
- In a pan, stir together peaches, brown sugar, cornstarch, cinnamon, vanilla extract, and salt. Simmer on low heat, stirring occasionally until the mixture thickens up.
- Roll the dough balls out with a rolling pin until they’re both about 10” around. Place one crust in a 9” pie pan. Fill the crust with the peach filling.
- Add the second pie crust on top and press so it lays flat against the filling. Flute the edges. Slit the center to bake.
- Bake at 350° for 35-45 minutes. Make sure the edges aren’t over-browning. Allow the pie to cool for at least 2 hours before slicing.
How to serve this Fresh Peach Pie Recipe with Fresh Peaches
We love to serve a piece of peach pie topped with a scoop of vanilla ice cream.
How to store this Fresh Peach Pie Recipe
Storing: Because the crust contains sour cream, butter, and eggs we do recommend refrigerating. If you don't plan on serving your peach pie right away, wrap it carefully and store it in the refrigerator after it's cooled.
The best practice is to not let baked goods with dairy or eggs in them sit out for longer than 2 hours. Check out this post on how to store pies after baking
Can I freeze Peach Pie?: Yes! Freeze the whole pie, or individual slices to enjoy at a later date. Let your pie harden in the freezer for 2 hours before wrapping it up and placing it in a freezer bag.
Your pie will last up to 4 months in the freezer. Thaw overnight in the refrigerator before serving.
Does peach pie need to be refrigerated?
Yes! Cooked pies need to be stored in the refrigerator! Check out this post on How to Store Pie.
Substitutions for this Recipe:
Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Peaches: You can substitute berries in place of this! Check out our Cranberry Pie Recipe or Blueberry Pie Filling or Apple Pie Filling.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Fresh Peach Pie recipe tips
- Be sure the pie crust ingredients are very cold!
- You can make this with a streusel crust! Check out this Cranberry Pie Recipe for the streusel topping.
Fresh Peach Pie FAQs
Yes, make sure to peel peaches before baking in a pie!
There are a few things you can do to keep the bottom of your crust from getting soggy. Cooking the liquid out of your fruit, or using sugar to draw the moisture out before putting it in the pie crust will prevent excess moisture. You can also bake your pie on a preheated pizza stone. The extra heat from the stone will crisp up the bottom of your pie.
To keep a peach pie from being runny make sure to cook the filling until it has thickened and isn't soupy.
You don't need to blanch peaches for peach pie. It's best to cook the filling ahead of time though!
Other pie recipes:
Fresh Peach Pie
For the crust:
- ½ cup sour cream cold
- 2 large egg yolks cold
- 2 ½ cups all purpose flour
- 3 teaspoons granulated sugar
- ¼ teaspoon salt
- 12 tablespoons salted butter cut into small cubes, chilled
For the filling:
- 5 cups fresh or frozen peaches peeled and sliced-thaw if using frozen
- ½ cup brown sugar
- 2 tablespoons cornstarch
- ½ tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- In a small bowl, whisk together the sour cream and egg yolk until combined, set aside.
- In the work bowl of a food processor, pulse the flour, sugar, and salt a few times to combine.
- Add the butter and pulse until butter is in pea size pieces, about 10 pulses, do not over mix.
- Add half the sour cream and egg mixture and pulse about 5 times until combined, add the remaining sour cream mixture and pulse/process until it comes together completely.
- Gather the dough together into two small balls, wrap tightly with plastic wrap, refrigerate for 30 minutes.
- While the pie crust chills, make the filling.
- In a large nonstick sauté pan, stir together peaches, brown sugar, cornstarch, cinnamon, vanilla extract and salt.
- Simmer on low heat, stirring occasionally for 15-25 minutes or until the mixture thickens up.
- Once the pie crust has chilled and you’re ready to bake, preheat oven to 350℉.
- Roll the dough balls out with a rolling pin until they’re both about 10” around. Place the crust in a 9” pie pan, press into place gently. Trim excess dough from the edge
- Fill the crust with the peach filling.
- Add the second pie crust on top and gently press so it lays flat against the filling. Flute the edges using your thumb and forefinger. Using a small paring knife place a slit in the center of the pie crust so it can vent.
- Bake for 35-45 minutes. Check the pie at 35 minutes and make sure the edges aren’t over-browning.
- You can cover with foil or a pie protector if it’s starting to get too brown. The filling should not be jiggly when finished cooking. Allow the pie to cool for at least 2 hours before slicing.
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