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Peach Pie recipe

Peach Pie recipe

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This is a great alternative to the classic apple pie. For the best flavour, use peaches when they are in season.

27 people made this

IngredientsMakes: 1 23cm pie

  • 6 fresh peaches, peeled, pitted and sliced into thin wedges
  • 4 tablespoons honey
  • 4 tablespoons peach schnapps or more to taste
  • 200g caster sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons plain flour
  • 2 sheets ready-made shortcrust pastry

MethodPrep:20min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr20min

  1. Place peaches, honey and peach schnapps into a saucepan over medium heat. Cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container and refrigerate 4 hours or overnight.
  2. Preheat oven to 220 C / Gas 7.
  3. Line a 23cm or similar sized pie dish with one sheet of pastry. Cut the other sheet into 2.5cm wide strips. Spread the peach filling evenly into the pastry case. Make a lattice top from the strips, weaving the strips over and under each other. Pinch strips to the base at both ends.
  4. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the pastry edges with foil strips. Return to oven and bake until pastry is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (14)

by OhSoMartha

This is excellent! I tweaked this just a little and used the filling recipe in a cobbler. I used all of the ingredients exactly as written except honey as I didn't have any. I used light corn syrup instead, but will absolutely try it again with the honey. I skipped the refrigeration step and poured it from the saucepan directly into a glass 9" x 13" baking dish. I then topped it with 12 biscuits ("J.P.'s Big Daddy Biscuits" from this site with the sugar increased to 1/4 cup). It was delicious!-15 Aug 2011

by jknee54

Delicious! Very sweet & fantastic! It was a little runny, so next time I weill add a bit more flour to thicken it up a bit. I will definitely be making this again!-07 Aug 2011

by Robert Milam

I made this today and had our friends next door come when my wife got home. We all thought it was great. Between us four, we ate the whole thing.-29 Jul 2010

Peach Pie

This post may contain affiliate links. Read my disclosure policy.

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.

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!

Recipe Summary

  • 1 (21 ounce) can peach pie filling
  • 1 teaspoon ground cinnamon
  • ¼ cup water
  • 2 (14.1 ounce) packages refrigerated pie crust
  • 2 cups powdered sugar, sifted
  • ⅓ cup milk, or more as needed

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).

Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.

Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.

Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.

Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.

Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.

Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.

Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.

Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.


  • 2 2/3 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
  • 1/2 cup ice water
  • 8 large, ripe but firm peaches (3 1/2 pounds)
  • 3/4 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter, thinly sliced
  • Egg wash made with 1 egg yolk mixed with 2 tablespoons water
  • Bourbon Whipped Cream, for serving

In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.

Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

Homemade Pie Crust: You Can Do It!

I know there’s a lot of pie fear out there, but I think with some know-how and a little acceptance, there’s really nothing to fear at all.

Sometimes pies just end up looking less than perfect. Sometimes the crust slides a little or shrinks. Sometimes the pie is too tart, or too runny, or it’s not perfectly-Earth-shattering in its flakiness.

But I am here to tell you that it is OKAY. As with all things, practice makes perfect. And no matter what, you still have pie at the end of the day!

I’d also argue that a perfect pie isn’t nearly as charming or beautiful as a rustic one. That said, read on for my tips to reduce pie stress and increase pie success!

Recipe Summary

  • 4 medium-size ripe peaches
  • ½ cup brown sugar
  • 5 tablespoons unsalted butter, softened
  • 1 ½ teaspoons ground cinnamon
  • 1 (14.1-oz.) pkg. refrigerated piecrusts
  • 1 large egg, beaten
  • 1 tablespoon water

Preheat oven to 400°F. Cut each peach in half, and remove pit. Set aside.

Stir together brown sugar, butter, and cinnamon in a small bowl to combine.

Unroll 1 of the piecrusts, and use a rolling pin to slightly flatten. Cut dough into 1 1/2-inch strips. Lay 2 strips in an &ldquox&rdquo shape. Place 1 peach half in center of &ldquox&rdquo and top peach with 2 teaspoons of the brown sugar mixture in the pit hole. Cut the 2 bottom, and top left strips of dough in half lengthwise. Wrap dough strips over peach in a lattice pattern. Reserve excess dough to be rolled out and cut into strips. Place wrapped peach half on a rimmed baking sheet lined with parchment paper. Repeat process with remaining dough, peach halves, and brown sugar mixture.

Lightly whisk together egg and water. Brush peach pies with egg wash, and bake in preheated oven until golden brown, about 20 minutes. Let stand 4 minutes. Serve warm.

Recipe Summary

  • 2 3/4 pounds peaches, cut into 1/2 inch wedges (8 cups)
  • 1/2 to 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • All-purpose flour, for dusting
  • Thomas's Pate Brisee, chilled
  • 1 large egg yolk, for egg wash
  • 1 tablespoon heavy cream, for egg wash
  • Fine sanding sugar, for sprinkling

Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.

On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.

Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.

Transfer pie to a wire rack let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature do not refrigerate, which makes crust soggy.

Servings 3
Preparation time 5mins
Cooking time 50mins

Step 1

In large pot, combine juice, sugar, sliced peaches, cinnamon sticks and 1/2 cup of Schnapps. Bring to boil, reduce heat and let simmer on medium low for 30-45 minutes covered.Remove from heat and let cool to room temperature.

Add Everclear, vanilla vodka and other 1/2 of peach Schnapps. Pour into mason jar with one of cinnamon sticks and peach slices from mixture. Refrigerate for at least a week. Drink over ice or as shots for party.

Moonshine will mellow over time, so let sit for at least a week. Your patience will be rewarded.

Perfect Peach Pie

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.

Recipe Summary

  • 1 ⅓ cups cold butter
  • 4 ¼ cups all-purpose flour, divided
  • 1 ½ teaspoons salt
  • ½ to 3/4 cup ice-cold water
  • 8 large fresh, firm, ripe peaches (about 4 lb.)
  • ½ cup firmly packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 ½ tablespoons butter, cut into pieces
  • 1 large egg, beaten
  • 1 ½ tablespoons granulated sugar

Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

Preheat oven to 425º. Place 1 dough disk on a lightly floured surface sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

Peel peaches, and cut into 1/2-inch-thick slices cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

Carefully place remaining piecrust over filling press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg top with leaves. Brush leaves with egg sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375° bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack cool 2 hours before serving.