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May 23, 2024

Peach Pie

Summer gives us many great things like swims in lakes & corn on the cob. It also gives us peaches. And when life gives us peaches, we immediately gotta make this recipe for peach pie!


a slice of homemade peach pie with homemade pie crust on a plate with a scoop of vanilla ice cream
Photography by Gayle McLeod

The Best Darn Homemade Peach Pie Recipe

There’s a special feeling that comes from making a pie from scratch. We guarantee that this easy peach pie recipe is a surefire way to achieve pie bliss. You’ll need about eight ripe peaches, vanilla, nutmeg, and cinnamon to make them sing. Once they’re tucked into a buttery pie crust and baked until juicy and tender, you’ll want to find some ice cream (or whipped cream!) and a group of loved ones to share this perfect slice of summer with. Serve with a big glass of sweet Iced Tea, and yum!

peaches, sugar, vanilla, lemon juice, spices, pie crust and a beaten egg in bowls on the counter to make homemade peach pie
a peach with the pit removed next to a pair of needle nosed pliers holding the pit
blanched peaches in an ice bath next to a paper towel lined baking sheet with a couple of peaches and a slotted spoon
blanched, peeled peaches sliced into wedges on a cutting board for homemade peach pie

I Get My Peaches Out In Georgia

While Southern peach pie might be the most well known–and Georgia peach pie has a reputation all its own–California, South Carolina, New Jersey, Pennsylvania, Colorado, Washington, Michigan, New York and West Virginia also grow delicious peaches. Chances are you might even have a peach tree in your backyard! Wherever your peaches come from, now is the time to grab one of summer’s best and make a pie from scratch. A pro tip: if your peaches are still hard, try putting them in a paper bag on the kitchen counter for a day or two to soften them up. If you bake with unripe fruit, you run the risk of having hard peaches in your pie because they won’t change texture too much in the oven.

blanched, peeled, sliced peaches being tossed in a bowl with sugar for peach pie
peach juices in a pot surrounded by vanilla, lemon juice, nutmeg, cinnamon, salt and cornstarch to make a peach pie filling
peach juices, vanilla, lemon juice, nutmeg, cinnamon, salt and cornstarch being whisked into a slurry in a pot for peach pie
peaches being stirred in a pot with a slurry made of peach juice, vanilla, lemon juice, spices, and cornstarch for peach pie

How To Make Peach Pie

We’ve got you covered with all of the details you need to make the perfect peach pie filling.

  1. Pitting peaches just got easy! Get a pair of needle nose pliers and pull out the stone through the part where the stem comes out.

  2. Next we blanch, peel (yes, we think peaches should be peeled for peach pie!), and slice our perfectly ripe peaches. Toss in sugar and let rest for 30 minutes. Strain juice from peaches and reserve the liquid.

  3. You’ll make a spice and cornstarch mixture to coat the peaches–this will add flavor and also help your pie filling thicken. Heat this mixture together with the reserved peach liquid, this activates the cornstarch and is how to make a peach pie not runny!

  4. Then you’ll roll out your top and bottom crust, fill ‘em up with fruit, and brush with an egg wash. Sprinkle with sugar and bake until a gorgeous golden brown–about 70 minutes in a 350° oven.

  5. Once cool, grab a fork and dig into the best peach pie you’ve ever had.

homemade pie crust in a pie pan filled with peaches
an unbaked peach pie being brushed with egg wash on the top crust
an unbaked peach pie that has been  brushed with egg wash with an x cut on top sit-in non a baking sheet
slices of homemade peach pie on plates served with scoops of vanilla ice cream

Tools You’ll Need

Are Those Other Summer Fruits Jealous Of Your Peach Pie?

Don’t worry! Since you’ve already made the best recipe for peach pie, we still have plenty more sweet and savory fruit recipes for you:

a homemade baked peach pie with brown flaky crust and sprinkled with raw sugar on top
a homemade peach pie with a few slices cut out next to slices of peach pie on plates with forks

Make Every Day A Pie Day

We’re keen to see your peach pie and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Save us a slice!

slices of homemade peach pie on plates served with scoops of vanilla ice cream
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Peach Pie

  • Serves: 8
  • Prep Time:  1 hr 15 min
  • Cook Time:  1 hr 10 min
  • Calories: 485



  1. Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water. Add the peaches to the pot and cook for about 1 minute. Using a slotted spoon, transfer the peaches to the bowl of ice water; let cool for 2-3 minutes.

  2. Transfer the peaches, open ends down, to a paper-towel-lined plate. Peel the skin off of the peaches and slice them into ¾-inch wedges. Transfer the slices to a second large bowl. Add the granulated sugar and toss to combine. Let sit at room temperature for 30 minutes.

  3. Strain the peaches over a medium skillet, letting all the peach juice drain into the pan, then return the peaches to the bowl. Heat the skillet over medium heat. Add in the vanilla, lemon juice, nutmeg, cinnamon, and salt and stir to combine. Sprinkle the cornstarch over the peach juice mixture and whisk to combine. Continue whisking until the sauce has thickened to a paste-like consistency, 2-3 minutes. Remove the pan from heat, then add the peach slices and, using a rubber spatula, gently fold to combine. Let cool in the pan.

  4. Preheat the oven to 400°F with a rack in the center position.

  5. Lightly dust a clean work surface with flour. Working with one piece of dough at a time, roll the dough into two 14-inch rounds (about ¼ inch thick). Gently press one dough round to a 9-inch pie plate without stretching it. Trim the edges if necessary. Add the cooled peach mixture on top of the dough and gently spread into an even layer. Lay the second dough round over the filling and crimp the edges of the two dough rounds together with a fork or your fingers to seal.

  6. Brush the top of the pie with the beaten egg and sprinkle with the Demerara sugar, if using. Using a sharp knife make two, 3-inch slits in the top of the crust in an X shape.

  7. Place the pie plate on a baking sheet and bake on the center rack for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is a deep golden brown and the filling is bubbling, about another 70 minutes. (If the crust is browning too quickly, tent the pie with foil halfway through baking.)

  8. Let the pie cool completely, about 2 hours, before cutting. Serve with ice cream or whipped cream.

Note: The best way to pit a whole peach is with CLEAN needle nose pliers. With the pliers open to about the width of the pit, pierce the peach through the dimpled top and grab onto the pit tightly, then pull it out.

Nutrition Info

  • Per Serving
  • Amount
  • Calories485
  • Protein8 g
  • Carbohydrates54 g
  • Total Fat27 g
  • Dietary Fiber5 g
  • Cholesterol88 mg
  • sodium533 mg
  • Total Sugars25 g

Peach Pie

Questions & Reviews

Join the discussion below.

  • Emily

    how to make dough? please tell me the recipe

    In the ingredient list the pie crust is linked. Just click the link and it will take you to the crust recipe. Hope you enjoy Emily!

  • Dany

    Can this pie be made ahead before baking? Or are there any spacers of the pie that can be made ahead before assembling?
    Can’t wait to try this recipe!
    Thank you!

    Yes, you can make it ahead of time. A couple things we'd recommend. Bring it to room temperature before you bake it and don't do the egg wash on top of the crust until you are ready to bake. Hope you enjoy Dany!

  • Jenn

    YUM! Worth every moment it takes to peel and slice peaches!

    Thank you! We think so too!