The Best Homemade Peach Pie

5 from 18 votes
33 Comments

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This Peach Pie is out-of-this-world good! It’s made with the best pie filling you have ever tried. Trust us, you’ll never be satisfied by a store-bought peach pie again!

A slice of fresh peach pie on a plate
Featured with this Recipe
  1. Peach Pie
  2. The Best Peach Pie Filling
  3. Recipe Tips
  4. Frequently Asked Questions
  5. More Peach Recipes:
  6. More Pie Recipes
  7. How to make Homemade Peach Pie
  8. Peach Pie Recipe

Peach Pie

There’s truly nothing better than a slice of warm peach pie…unless it’s that same slice of pie with some fresh whipped cream or vanilla ice cream on top! Peach season is in full swing here and we can’t get enough. If you are fortunate to live in an area where you can grow or buy fresh peaches, you know the difference between an orchard-grown peach and a store-bought peach. Fresh peaches are so juicy and sweet. There isn’t much in this world that tastes better. This recipe is our go-to because it is quick, easy, and uses a prepared crust. We love using our Perfect Pie Crust recipe, but this filling tastes amazing in a graham cracker crust as well. One of my very favorite pies and such an easy peach pie recipe.

A slice of peach pie on a plate


The Best Peach Pie Filling

The best peach pie filling is one that is somewhat simple. It perfectly complements the taste of the delicious peaches without overpowering them. The peach is naturally fantastic—you really don’t need to add a massive list of ingredients to it. Every item in this filling is there because it highlights the star of the show.

  • Sugar – The sugar adds the perfect amount of sweetness to the pie. Not to much, but just enough to compliment the tart peaches.
  • Cornstarch – Cornstarch acts as a thickening agent for the filling. It keeps the pie slices together when you are serving.
  • Water – The water is for texture. You can use peach juice or orange juice instead if you are wanting more flavor.
  • Butter – The butter gives the filling a richer flavor. You don’t want to skip it!
  • Vanilla or Almond Extract – The extract you choose depends on preference! Either one is delicious.

Recipe Tips

  • Depending on the type and ripeness of the peaches, they may give off some juice in the bowl while they sit. You can use the juice as part of the ¾ cup of water or just strain it off.
  • Be sure to pour the sauce on to the peaches straight from the stove while it is still very hot. This helps cook the peach slices a little bit.
  • Serve warm with a big scoop of vanilla ice cream.
  • Mix things up – sprinkle in a little cinnamon or nutmeg.

Frequently Asked Questions

Do you have to peel peaches for peach pie?

No, you don’t have to. We like to peel them for this recipe, but it is personal preference.

How do you keep a peach pie from getting watery?

By using a thickener. We prefer cornstarch for pies but you can also use tapioca starch, flour, or rice flour.

Does this pie have a top crust?

No intricate lattice top of pie dough here. No double crust. We use a homemade pie crust that has been pre cooked in the oven for the bottom crust, but nothing for the top. This pie is quick and simple but extremely good!

What do I do with the leftovers?

Once it cools to room temperature, keep any leftovers in the fridge. Either wrap the pie pan in plastic wrap or aluminum foil, or transfer to an airtight container.

READ NEXT: Easy Dessert Ideas

More Peach Recipes:

More Pie Recipes

How to make Homemade Peach Pie

Peach Pie

5 from 18 votes
This Peach Pie is made with the perfect pie crust. It’s so buttery and flaky and good, you won’t use a store bought crust again!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Video

Ingredients

Instructions

  • Peel and slice peaches. Place in a large bowl and set aside.
  • Mix sugar, cinnamon, and cornstarch in a small bowl and set aside.
  • Put butter and water into a small sauce pan. Heat over medium heat until butter is melted. Slowly pour in sugar mixture, stirring constantly. Continue to stir and heat until the sauce becomes thick.
  • Remove from heat and pour over peaches. Add vanilla extract and stir until peaches are coated. Pour into a prepared pie crust. Serve hot or chill in the fridge until ready to serve.

Notes

Recipe Tips:

    • Depending on the type and ripeness of the peaches, they may give off some juice in the bowl while they sit. You can use the juice as part of the ¾ cup of water or just strain it off.
    • Be sure to pour the sauce on to the peaches straight from the stove while it is still very hot. This helps cook the peach slices a little bit.
    • Serve warm with a big scoop of vanilla ice cream.

Nutrition Information

Calories: 292kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 23mgSodium: 163mgPotassium: 204mgFiber: 2gSugar: 27gVitamin A: 569IUVitamin C: 6mgCalcium: 16mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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Comments

  1. Hello, how long should you bake the Perfect Pie Crust for using with the Best Homemade Peach Pie? The crust recipe only has baking instructions for when you’re going to bake it with the filling. Thanks!

    1. To avoid puffing up, poke holes in it with a fork, and/or add pie weights, dry rice, or beans on a sheet of tin foil inside the crust. If you are using pie weights, chill for about half an hour. Bake at 425 for about 10-12 minutes or until the crust is golden brown.

  2. You should really mention that this is a no-bake recipe. I didn’t make this because only in the comments was it revealed that this isn’t baked. I thought you missed a crucial step.

    1. Did your peaches have a lot of juice in the bowl? Some peaches give off more juice, making the filling watery. You can drain the juice off before you pour the glaze over the peaches! I hope this helps!

    1. Our most favorite pie crust recipe just happens to make two pie crusts! I just save the other one for later.

          1. This is a no-bake peach pie! The peaches are still warm because the glaze is warm when you pour it over, but you do not bake the filling. It is poured into a prepared crust.

          1. This is a no-bake peach pie! The peaches are still warm because the glaze is warm when you pour it over, but you do not bake the filling. It is poured into a prepared crust.

  3. 5 stars
    I love that this comes with homemade pie crust instructions, peach pie is awesome, but even better when the crust is homemade too, and this one did not disappoint.

  4. 5 stars
    This peach pie is divine. I love the addition of the cinnamon to the pie filling it really adds depth to the flavors. Thanks for a good and easy recipe.

  5. 5 stars
    Is the filling enough to make a 9″ deep dish pie, since you didn’t specify. This pie sounds scrumptious, & peaches are my favorite fruit, so I’m anxious to try it. Thanks 🙂

    1. We haven’t made a glaze for this recipe before so if you try a glaze on it, let us know how it turns out! You can absolutely make a single crust with it 🙂