• Skip to main content
  • Skip to primary sidebar
Tasty Treats and Eats
menu icon
go to homepage
  • About Me
  • Recipes
    • Brownies
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Cupcakes
    • Pies and Tarts
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Me
    • Recipes
      • Brownies
      • Cake
      • Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Pies and Tarts
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pies and Tarts » Best Recipe for Fresh Peach Pie

    Best Recipe for Fresh Peach Pie

    May 4, 2023 by Liz @ Tasty Treats & Eats Leave a Comment

    0 shares
    Jump to Recipe Print Recipe

    The Best Fresh Peach Pie Recipe! Learn how to make peach pie with frozen peaches or fresh peaches for an easy, yummy dessert!

    A side shot of a piece of peach pie on a white plate with peaches in the background

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.

    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.

    An overhead shot of a peach pie with fresh peaches on the side

    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
    • salt
    • salted butter

    For the peach filling you'll need:

    • fresh or frozen peaches
    • brown sugar
    • cornstarch
    • cinnamon
    • vanilla extract
    • salt

    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.

    Ingredients for peach pie in small bowls: sour cream, egg yolks, all purpose flour, granulated sugar, salt, salted butter, fresh peaches, brown sugar, cornstarch, cinnamon, vanilla extract, salt

    How to make Peach Pie with Frozen Peaches or Fresh Peaches

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Add the second pie crust on top and press so it lays flat against the filling. Flute the edges. Slit the center to bake.
    6. 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.
    Pie crust mixture in a food processor before being pulsed fully together
    Peach pie filling in a pan on a white background
    Peach pie crust being rolled out on a white background with a pan of peach pie filling on the side
    Peach pie crust in a pie pan with a pan of peach pie filling on the side
    A spatula holding up some peach pie filling with a pie crust with some peach filling in the background
    An overhead shot of a peach pie before the top crust is added and before the pie is baked
    An overhead shot of a peach pie after the top crust has been added and scored, but before baking
    An overhead shot of a peach pie with fresh peaches on the side on a white background
    A piece of peach pie being lifted up from a peach pie with a spatula

    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.

    A side shot of a piece of peach pie with a bite taken out of it on a white plate with peaches in the background

    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.
    A side shot of a piece of peach pie topped with a scoop of vanilla ice cream on a white plate with peaches in the background

    Fresh Peach Pie FAQs

    Do you peel peaches before baking in a pie?

    Yes, make sure to peel peaches before baking in a pie!

    How do you keep the bottom crust of a peach pie from getting soggy?

    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.

    How do you keep a peach pie from being runny?

    To keep a peach pie from being runny make sure to cook the filling until it has thickened and isn't soupy.

    Do you blanch peaches for peach pie?

    You don't need to blanch peaches for peach pie. It's best to cook the filling ahead of time though!

    Other pie recipes:

    • Custard Pie Recipe
    • Cranberry Pie Recipe
    • Easy Peanut Butter Pie
    • Mini Cherry Pies
    A side shot of a piece of peach pie on a white plate with peaches in the background

    Fresh Peach Pie

    The Best Fresh Peach Pie Recipe! Learn how to make peach pie with frozen peaches or fresh peaches for an easy, yummy dessert!
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: fresh peach pie, peach pie with frozen peaches
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 8 slices
    Calories: 442kcal

    Ingredients

    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

    Instructions

    • 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.

    Nutrition

    Serving: 1slice of pie | Calories: 442kcal | Carbohydrates: 57g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 304mg | Potassium: 206mg | Fiber: 3g | Sugar: 24g | Vitamin A: 993IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
    « Poppy Seed Lemon Cake
    The Best Sugar Cookie Cut Out Recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest

    Hi, I'm Liz! On Tasty Treats & Eats you'll find simple, delicious desserts that you can enjoy in no time!

    More about me →

    Popular

    • One black bean brownie on a white background with mini chocolate chips and more brownies in the background
      Best Black Bean Brownies
    • An overhead shot of a white plate with a pile of monster cookies and a wire rack of cookies on the side
      Best Recipe for Monster Cookies
    • A side shot of a piece of authentic tiramisu to show the layers on a white plate with a white baking dish in the background
      Classic Tiramisu Recipe
    • A plate full of cut out sugar cookies with sprinkles on top with a baking sheet on the side
      The Best Sugar Cookie Cut Out Recipe

    Seasonal

    • An overhead shot of a lemon bundt cake on a white plate with lemons on the side on a grey background
      Moist Lemon Bundt Cake with Sour Cream
    • A slice of raspberry pound cake on a white plate with gold forks, raspberry, and more slices on the side on a grey background
      Raspberry Swirl Pound Cake
    • overhead of coffee cake
      Cinnamon Sour Cream Coffee Cake
    • A close up of of white cake recipe with a fork taking a bite out of it
      Best White Cake Recipe from Scratch

    Footer

    About

    • Privacy Policy
    • About
    • Contact
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Tasty Treats and Eats

    ↑ back to top