Peach Pie

Recipe Ingredients

Here are the main ingredients for the peach pie recipe and their importance in making the perfect pie.

Peaches: The star of the pie, providing the main flavor and texture. They contribute sweetness, juiciness, and a soft, fruity filling.

Sugar: Sweetens the pie filling and enhances the natural sweetness of the peaches. It also helps to create a syrupy consistency when combined with the peach juices.

All-Purpose Flour: Thickens the pie filling by absorbing excess moisture from the peaches. This prevents the pie from becoming too runny.

Cinnamon: Adds warmth and spice to the pie, complementing the sweetness of the peaches. It enhances the overall flavor profile.

Lemon Juice: Brightens the flavor of the peaches and prevents them from browning. It also adds a touch of acidity to balance the sweetness.

Pie Crusts: Provides the structure for the pie, holding the filling in place. It contributes a flaky and buttery flavor to the overall dessert.

How to Make Peach Pie

Here's some key steps to create the perfect Peach Pie. See full recipe details below.

1. Prepare Oven and Baking Sheet

Place a cookie sheet on the oven rack and heat to 400°F. Baking the pie on a cookie sheet catches any drips and prevents a messy oven.

2. Make the Peach Filling

Mix sugar, flour, and cinnamon. Use ripe but firm peaches and slice to approximately ¼” thick. Stir in sliced peaches and lemon juice until the peaches are evenly coated. Don't overmix the filling, as this can release too much juice from the peaches.

3. Assemble Your Pie

Spoon the peach filling into one of the frozen pie crusts and remove the crimped edge from the second crust. Center the second crust upside down on top of the filled pie. Let the pie sit for 10 minutes to make it easier to crimp and seal the edges.  Finish with 2-3 slits in the top crust to allow steam to escape.

4. Bake

Bake on the cookie sheet for about 45 minutes, or until the crust is golden brown and the filling is thick and bubbly. If the crust starts to get too brown, cover the entire top of the pie loosely with foil.

5. Cool & Serve

Cool the pie completely (at least 2 hours) to allow the filling to set and make it easier to slice. Serve with a scoop of vanilla ice cream or a dollop of whipped topping.

Storing and Reheating

Peach pie is a treat served warm or at room temperature. Here’s how to store peach pie so you can enjoy later.

Storing Leftover Peach Pie

Wrap any remaining pie either in the pie pan or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.

Reheating Leftover Peach Pie

Place a slice of pie on a microwaveable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm.

Freezing Peach Pie 

Peach pie can be frozen unbaked or baked. To freeze an unbaked pie, prepare as directed through step 3—except do not cut slits in top crust. Wrap pie and pie pan completely in aluminum foil. Freeze up to 4 months. For baked peach pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.

Thawing Frozen Baked Peach Pie 

Thaw unwrapped pie in the refrigerator overnight or at room temperature, about an hour, then heat in 375°F oven 35 to 40 minutes or until warm.

Baking Frozen Unbaked Peach Pie

Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.