Peach Pie

12 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Peach Pie is an American classic dessert recipe with fresh peaches with cinnamon brown sugar filling topped with a second pie crust and sanding sugar for an extra crunch! 

I’ve made all of the classic pies: Blueberry, Southern Pecan, Key Lime, Banana Cream, Apple, Pumpkin 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.

Slice of Peach PiePEACH 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 peach work just fine (canned peaches have a much different texture, so I would avoid them if possible).

It’s hard to beat homemade pie, and this particular pie recipe may end up being a new favorite.

Looking for non pie dessert recipes? Next time you should try my Tres Leches Cake, Easy Chocolate Cake or Easy Banana Bread (No Mixer!) – They’re all crazy fan favorites on the site!


  • Preheat the oven and, if you’re using fresh peaches slice them into small pieces.
  • Take a pie pan and press the bottom crust into it.
  • Then, line the pie crust with half of the peaches.
  • Mix the unsalted butter, sugar, brown sugar, flour, cinnamon and nutmeg together in a large bowl with a fork.
  • Once it’s well mixed, pour half of it onto the peaches in the crust.
  • Pour the rest of the cinnamon mixture onto the remaining peaches in the bowl, stir well, then add them to the pie pan.
  • Cover the pie filling with the second pie dough, then cut two 1″ slices into the middle of the top crust to vent.
  • Brush the egg wash and sprinkle it with sanding sugar.
  • Put it in the oven and let it bake until the crust is golden brown.

Peach Pie


Serve it up 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.


  • August is officially National Peach Month in the Unites States.
  • The type of peach with a harder to remove pit is called a clingstone peach and the kind that has an easy pit to remove is called a freestone peach. Got to love when the names are so appropriate.
  • Georgia makes the world’s largest peach cobbler every year (11 feet by 5 feet). It takes 75 gallons of peaches, 32 gallons of milk, and 150 pounds of sugar and flour, as well as 60 pounds of butter to make. They use donated school bus floors for a pan. Peach County, Georgia, has an official webpage where you can find the recipe, if you want to try this at home.
  • Peaches originally came from north western China, and are a symbol of good luck and longevity.

More Pie Recipes:


  • 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.

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Peach Pie

A quick, easy to make American favorite, this Peach Pie recipe is full of flavor and is great served with ice cream.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 6 cups sliced peaches
  • 1/3 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup butter
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg
  • 1 tablespoon water
  • coarse sanding sugar


  • 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 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" 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.


Calories: 213kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 175mg | Fiber: 2g | Sugar: 23g | Vitamin A: 389IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

Peach pie with whipped cream

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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

  2. 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.

  3. 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.

  4. 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.

    1. 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!

  5. 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!

    1. 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.

  6. 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

    1. 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.