Peach Pie is an American classic made with fresh peaches and a sugared double crust. This recipe will have you reaching for a second slice!
I’ve made all of the classic fresh fruit pies: Blueberry, Apple, Cherry, Blackberry, and Mixed Berry, and now it’s time to complete the list with a rich, delicious Peach Pie. Get the Vanilla Ice Cream ready, this one’s going to be a hit.
Sabrina’s Peach Pie
A favorite in the American South (especially Georgia, “the Peach State”), peach is a classic fruit pie that is rich and sweet. My recipe is quick and easy, even if you don’t have a lot of know-how going into it. You can use fresh peaches or, if it isn’t peach season, frozen peaches work just fine (canned peaches have a much different texture, so I would avoid them if possible).
Recipe Card
Ingredients
- 6 cups peaches , sliced
- 1/3 cup flour
- 3/4 cup sugar
- 1/4 cup brown sugar , packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 2 pie crusts
- 1 large egg
- 1 tablespoon water
- 1 tbsp coarse sanding sugar
Instructions
- Preheat oven to 350 degrees F (176.6 degrees C).
- Place one crust in the bottom of a 9 inch pie plate.
- Line the pie crust with half the peaches.
- Mix together the butter, sugar, brown sugar, flour, cinnamon, and nutmeg with a fork and sprinkle half of it on the peaches.
- Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
- Top with second pie crust, then cut two 1-inch slices into the middle of the crust to vent.
- Beat egg with water and brush onto crust then sprinkle on sanding sugar.
- Bake at 350 degrees for 45 minutes, or until crust is golden.
- Allow pie to cool in oven after you turn it off.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
Chef’s Note
Serve up this pie with some homemade Whipped Cream and enjoy. To add a fancy garnish that needs almost no work at all, cut up a second ripe peach, lay the pieces on top of the pie and dust them with 1 teaspoon of ground cinnamon.
If you’re thinking of having a summer BBQ and want to serve Peach Pie for dessert, here are some great recipes to try for your main course.
- Easy Grilled Jerk Chicken: Jerk chicken is an easy to make main course that is packed with flavor. It doesn’t take long and is great for a leftover lunch tomorrow.
- Grilled Pork Tenderloin: You’ve never tried pork tenderloin like this one. It’s rich and moist, since it doesn’t dry out like a lot of meat does on the BBQ. Great for cookouts and get togethers.
- Easy Grilled Chicken: Really, this is very easy to make. My recipe for grilled chicken is short, sweet, to the point and comes out tasting great every time.
How to Store
- Serve: If you keep it covered, your pie will be okay at room temperature for about 2 days before it gets really stale.
- Store: Pie will keep for longer if you refrigerate it. Your leftovers can last up to 5 days in the fridge.
- Freeze: You can freeze Peach Pie for up to 4 months. Make sure you let it cool to room temperature before you freeze it.
Related Posts
More Delicious Peach Recipes
The following images were used in previous versions of this post:
I really want to give this recipe a go, can I use tinned peaches instead of fresh as I can’t get fresh here at this time of year
Yes you can, just drain well. Let us know how your pie turned out 🙂
Love this recipe and as others have said, it’s a great idea to leave it in oven to cool. My pies are never the most beautiful but after seeing pictures of this pie, I think it looks a bit rustic! Serving this evening with a scoop of vanilla ice cream.
Just put it in the oven! Refrigerator crust but fresh peaches! Can’t wait until it’s done!
This is a great recipe. My peaches were not even close to ripe but they baked up beautifully in this pie. My favorite part was leaving the pie to cool in the oven. It didn’t overcook the crust. The pie sliced without falling apart & the filling was perfectly set.
Hi, I’d like to make this for the Jewish Holiday this weekend. I have so much apple, I thought I’d add a peach dessert!
Can I make ahead? If so is it best to make and bake, leave out at room temp. Or make and refrigerate. Cook while we’re eating dinner.
Please advise.
Thanks!!
You can pretty much do it however you’d like. It’ll last at room temperature for about 2 days or up to 5 days refrigerated. Personally, I would have it baking while eating dinner. Good luck!
This peach pie recipe was the very best…so good! I happened to have store-bought frozen pie crusts on hand and it was still delicious!
I’m glad you enjoyed it!
What is your pastry dough recipe?
Thank you for reminding me I need to make a post with it, haha! 2 1/2 c flour, 2 teaspoons sugar, 1 teaspoon salt, 2 sticks frozen butter ,diced and 1/2 cup cold water.
Using a food processor, process the flour, sugar and salt for a couple of seconds.
Add in the butter cubes and pour water into the top feeder of the food processor slowly while pulsing the mixture until it resembles pea sized pieces.
Take the dough out of the processor and knead together a couple of times just to form a rough ball.
Cut into two pieces, flatten each like a disc and wrap tightly with saran wrap.
Put in the refrigerator for at least an hour.
This is delicious. We served it up with a pinch of nutmeg and vanilla ice cream!
Sounds perfect!
Great use of the peaches we picked! So delicious!
Yay! So glad you enjoyed it.
This pie is so delicious! I could have eaten the whole thing myself!
I don’t blame you!
Oh my goodness, this is making my mouth water! Can’t wait to give it a try.
I hope you enjoy it!
The perfect way to wind down summer, so good!
Yes, perfect for that!
I’d like to make this – I have the crusts ready to go, but would like to use Tapioca that I have but still don’t know how much to use? have you ever used the Hoosier Farms cook type. the only info I can find is that it is used 1/4 c per quart of liquid. that is the only info I can find. typically I used to use kraft minute tapioca – 1/4 cup per 8 cups fruit. kraft got a little pricey.
your advice? fruit pies don’t have liquid when you put them together.
thank you
I haven’t use Tapioca in the past for my Peach Pie so I’m not able to give advice on that. The peaches release liquid in baking so that’s why I don’t add. Let me know if you use the Tapioca and how it turns out for you.
Love the classics! Delish!
Thanks Karly!