Peach Pie

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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 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

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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

5 from 5 votes
  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
A quick, easy to make American favorite, this Peach Pie recipe is full of flavor and is great served with ice cream.


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees F (176.6 degrees C).
  2. Place one crust in the bottom of a 9 inch pie plate.
  3. Line the pie crust half the peaches.
  4. Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
  5. Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
  6. Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
  7. Beat egg with water and brush onto crust then sprinkle on sanding sugar.
  8. Bake at 350 degrees for 45 minutes, or until crust is golden.

  9. Allow pie to cool in oven after you turn it off.

Nutrition Information

Yield: 12 Servings, Amount per serving: 213 calories, Calories: 213g, Carbohydrates: 34g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 98mg, Potassium: 175mg, Fiber: 2g, Sugar: 23g, Vitamin A: 389g, Vitamin C: 5g, Calcium: 14g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keywords: Peach Pie, pie

Peach pie with whipped cream

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    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.

  1. 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.