10+ Peach Pie Recipes You’ll Love to Bake This Season

Peach pie really is a classic, especially when those peaches are at their peak. Something about the sweet, juicy filling and flaky crust just feels right.

Making peach pie at home? You only need a few basic ingredients and a little time.

Some folks like a double crust, others go for a crumb topping. Either way, there are plenty of ways to get creative with this dessert.

This guide rounds up recipes and tips to help you find your perfect peach pie.

Ingredients:

• Fresh peaches
• Sugar
• Flour or cornstarch
• Butter
• Pie crust (store-bought or homemade)
• Optional: cinnamon, lemon juice, salt

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the pie crust and place it in your pie dish.
3. Peel, slice, and mix peaches with sugar, flour (or cornstarch), and optional spices.
4. Pour the filling into the crust and dot with butter.
5. Add the top crust or crumb topping if you like.
6. Bake for about 45-50 minutes until the crust turns golden and the filling bubbles.
7. Let it cool before serving.

1) Classic Two-Crust Peach Pie with Cinnamon

Start by peeling and slicing fresh peaches. Sprinkle lemon juice over them to keep things bright and help prevent browning.

Mix sugar, flour, cinnamon, nutmeg, and a pinch of salt in a bowl for flavor and to thicken the filling. Roll out half your pie dough for the bottom crust and fill it with the peach mixture.

Cover with the second dough layer and seal the edges. Make a few slits on top to let steam escape.

Bake at 400°F (205°C) until the crust is golden and the filling bubbles, usually about 45-50 minutes. Let it cool a bit before serving.

Ingredients

• 6 cups sliced peaches
• 1 tablespoon lemon juice
• ¾ cup sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• Pie dough for two crusts

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Toss peaches with lemon juice.
3. Mix sugar, flour, cinnamon, nutmeg, and salt.
4. Combine peach and dry mix gently.
5. Roll out half the dough into a pie pan.
6. Add peach filling.
7. Cover with second dough layer; seal edges.
8. Cut slits on top for steam.
9. Bake 45-50 minutes.
10. Cool before serving.

2) Peach Pie with a Buttery, Flaky Crust

The real star here is the buttery, flaky crust. You make it with cold butter and flour, which gives you that perfect flake.

Use fresh or frozen peaches—fresh ones really do taste best if you can get them. Toss the peaches with sugar, a bit of flour, and cinnamon.

As the pie bakes, the filling thickens up, staying juicy but not runny. The combo of crust and filling makes this one a summer favorite.

Ingredients

• 1 batch of all-butter pie crust
• 5 cups sliced fresh peaches
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon lemon juice

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Roll out half the pie crust and place it in a 9-inch pie plate.
3. Mix peaches, sugar, flour, cinnamon, salt, and lemon juice in a bowl.
4. Pour the peach mixture into the crust.
5. Roll out the remaining crust and place it on top. Trim, seal, and cut slits for steam.
6. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40-45 more minutes.
7. Let the pie cool before serving.

3) Old-Fashioned Peach Pie with Vanilla Ice Cream

You can make a classic peach pie using fresh or canned peaches. This pie uses two crusts and a juicy peach filling that bubbles up as it bakes.

Serve it warm with a scoop of vanilla ice cream—simple and so good. The crust turns golden and flaky, and the peaches get soft and sweet inside.

A little cinnamon or nutmeg adds extra flavor. Fresh peaches taste best, but canned ones work in a pinch.

If you want more details, check out Allrecipes for a reliable version.

Ingredients

• 6 cups sliced fresh peaches (or canned, drained)
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 2 pie crusts (homemade or store-bought)
• 1 tbsp lemon juice
• 1 tbsp butter
• Vanilla ice cream (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix peaches, sugar, cornstarch, cinnamon, and lemon juice in a bowl.
3. Place one crust in a 9-inch pie pan.
4. Pour peach mixture into crust and dot with butter.
5. Cover with second crust, pinch edges to seal, and cut slits for steam.
6. Bake 40-45 minutes until crust is golden and filling is bubbly.
7. Let cool slightly, then serve with vanilla ice cream.

4) Peach Pie with Fresh Lemon Juice and Cinnamon

Fresh lemon juice really brightens up this peach pie. It keeps the peaches from browning and adds a tangy kick.

Cinnamon brings warmth and a gentle spice that just works with peaches. Mix sliced peaches with sugar, flour, cinnamon, and a touch of nutmeg.

Stir in fresh lemon juice to balance the filling. Fill your pie crust, then cover with a second crust or go for a lattice if you’re feeling fancy.

Bake at 375°F (190°C) until the crust is golden and the filling bubbles. The slow bake lets the juices thicken and the spices blend.

Ingredients:

• Fresh peaches
• Granulated sugar
• All-purpose flour
• Ground cinnamon
• Nutmeg (optional)
• Fresh lemon juice
• Pie crusts (two crusts or one crust for top)

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Peel and slice fresh peaches.
3. In a bowl, toss peaches with sugar, flour, cinnamon, nutmeg, and lemon juice.
4. Pour filling into pie crust.
5. Cover with second crust or lattice top and seal edges.
6. Cut slits in the top crust to vent.
7. Bake 45-50 minutes until crust is golden and filling bubbles.

5) Peach Pie Using Fresh Sliced Summer Peaches

There’s nothing quite like pie made with fresh summer peaches. Peel and slice them evenly so they cook through.

Mix the peaches with sugar and a little flour or cornstarch to help thicken the juices. A pinch of cinnamon or nutmeg can really make the flavor pop.

Bake this pie with a double crust or a lattice top. Serve it warm with vanilla ice cream—classic comfort.

If you want the full walkthrough, check out this peach pie with two crusts recipe.

Ingredients

• 5 cups fresh sliced peaches
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon cinnamon (optional)
• 2 tablespoons butter
• 1 double pie crust (top and bottom)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix peaches, sugar, flour, and cinnamon in a bowl.
3. Place bottom crust in pie pan, fill with peach mixture.
4. Dot butter over peaches.
5. Add top crust or lattice over filling. Seal edges.
6. Cut slits on top crust to vent steam.
7. Bake for 45-50 minutes until crust is golden and filling bubbles.
8. Let cool before serving.

6) Simple Peach Pie with Cornstarch Thickener

Cornstarch is the secret for a clear, smooth peach pie filling here. It thickens the juices without making things gummy.

Toss fresh peaches with sugar and cornstarch, then cook the filling until it thickens. Use homemade or store-bought crust—whatever’s easiest.

Fill your pie and bake at 375°F (190°C) until the crust is golden and the filling bubbles. Let it cool before slicing so the filling sets up just right.

Ingredients

• 6 cups fresh peaches, peeled and sliced
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 double pie crust (homemade or store-bought)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss peaches with sugar, cornstarch, salt, lemon juice, and vanilla.
3. Roll out one crust into a 9-inch pie dish.
4. Pour peach mixture into the crust and dot with butter.
5. Cover with the second crust; seal and cut small slits for steam.
6. Bake 45-50 minutes until crust is golden and filling bubbles.
7. Cool at least 2 hours before slicing.

7) No-Egg Peach Pie with Lattice Top Crust

You don’t need eggs to make a great peach pie. This version has a sweet filling with cinnamon and nutmeg for extra flavor.

The lattice top looks fancy but isn’t too hard to make. Just cut strips of dough and weave them over the peaches.

The crust turns out buttery and flaky, holding the juicy filling. Serve it with ice cream or whipped cream if you’re feeling indulgent.

Ingredients

• Pie crust dough (flour, butter, ice water)
• 5 cups sliced fresh peaches
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Toss the peaches with both sugars, cinnamon, nutmeg, cornstarch, and a splash of lemon juice.

3. Roll out half your dough and set it in a pie dish.

4. Spoon the peach filling into the crust.

5. Cut the rest of the dough into strips and weave a lattice on top.

6. Bake for 45 to 50 minutes, or until the crust turns golden and the filling bubbles up.

7. Let the pie cool a bit before you slice it.

For more details on similar recipes, check this peach pie with lattice crust.

8) Frozen Peach Pie for Easy Prep

Using frozen peaches keeps things simple, especially if fresh ones are out of season. You won’t need to peel or slice—frozen peaches arrive ready for action.

Thaw the peaches first. Chop them up and blot away extra moisture, so the crust stays crisp.

Frozen peaches pair well with a basic mix of sugar, tapioca, and just a pinch of salt. That combo thickens the juices as it bakes.

Go with a refrigerated crust if you’re short on time, or make your own if you’re feeling ambitious. Bake at 375°F (190°C) until the crust looks golden and the filling bubbles.

Ingredients

• 5-6 cups frozen sliced peaches
• 1/4 cup Minute tapioca
• 1 1/4 cups granulated sugar
• Pinch of salt
• 1 refrigerated pie crust (top and bottom) or homemade crust

Cooking Instructions

1. Thaw and chop the frozen peaches, then blot them dry.

2. Mix the peaches with tapioca, sugar, and salt.

3. Lay the bottom crust in a pie dish and add the peach filling.

4. Top with the second crust, seal the edges, and cut a few slits for steam.

5. Bake at 375°F (190°C) for 50 to 60 minutes, until golden and bubbling.

6. Let it cool before you dig in.

9) Peach Pie with a Sweet, Buttery Crumble Topping

A peach pie with a sweet, buttery crumble just hits differently. The topping is simple—brown sugar, butter, and cinnamon—yet it gives a crunchy bite that’s honestly hard to beat.

The crust is flaky and buttery. Inside, you’ll find fresh peaches tossed with sugar and a little cinnamon.

The crumble bakes up golden and crisp. It’s the kind of pie that begs for a scoop of vanilla ice cream.

Ingredients

• 1 pie crust (homemade or store-bought)
• 5 cups fresh peaches, peeled and sliced
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie dish.

3. In a bowl, combine peaches, sugar, cinnamon, and lemon juice. Pour that into the crust.

4. Mix brown sugar, flour, and butter with your fingers until crumbly. Sprinkle the mix over the peaches.

5. Bake for 45 to 50 minutes, until the crust and topping are golden.

6. Cool before serving, if you can wait that long.

10) Spiced Peach Pie with Ginger and Nutmeg

The warm spices in this pie really bring out the sweetness of fresh peaches. Ginger and nutmeg add a cozy, slightly spicy twist.

For the filling, slice up the peaches and toss them with brown sugar, ground ginger, and nutmeg. The crumb topping is buttery and crunchy, and honestly, it’s easy to throw together.

Bake until the crust turns golden and the filling bubbles. Your kitchen’s going to smell amazing.

Serve this one warm, maybe with a scoop of ice cream if you’re in the mood.

Ingredients

• 5 cups sliced fresh peaches
• 1/2 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 pie crust (store-bought or homemade)
• 1/2 cup all-purpose flour
• 1/3 cup unsalted butter, cold and cubed
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix peaches, brown sugar, ginger, nutmeg, lemon juice, and cornstarch.

3. Place the pie crust into a pie dish. Pour in the filling.

4. For the crumb topping, combine flour, sugar, cinnamon, and butter. Mix it up until it looks crumbly—don’t overdo it.

5. Sprinkle the crumb topping over the filling. Try to get it pretty even, but it doesn’t have to be perfect.

6. Bake for 40-45 minutes. You’re looking for a golden crust and bubbling filling.

7. Let the pie cool before you serve it (if you can wait that long).