Best Peach Pie Recipe – Easy, Classic, and Perfect with Frozen Peaches

Few desserts say “summer” quite like a golden, juicy Peach Pie. With its flaky buttery crust, thick peach filling, and warm spices, this classic dessert is both nostalgic and deeply satisfying. Whether you’re making it for a holiday gathering, a family picnic, or simply because peaches are in season, this pie never fails to impress.

This recipe works beautifully with either fresh or frozen peaches, making it a flexible, year-round treat. Whether you’re going for a traditional peach pie with frozen peaches or craving the cozy flavors of Grandma’s peach cobbler pie, you’ll find everything you need here—from techniques and variations to serving suggestions and expert tips.

So if you’re looking for the best peach pie recipe, packed with flavor and perfect texture, you’ve just found your new go-to.

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Why This is the Best Peach Pie Recipe You’ll Ever Bake

This easy peach pie stands out because it combines classic technique with foolproof steps. It balances sweetness and acidity, highlights the natural juiciness of the fruit, and holds its shape beautifully when sliced.

Here’s why bakers keep coming back to this recipe:

• Simple ingredients, big flavor – no complicated tricks or hard-to-find items
• Use fresh or frozen peaches – perfect year-round flexibility
• Flaky, buttery crust – made from scratch or store-bought for convenience
• Thick, rich filling – no soggy bottoms or runny centers
• Adaptable – turn it into a peaches and cream pie, cobbler-style, or a rustic galette

Whether you’re a first-time baker or a seasoned pie pro, this recipe is designed to deliver delicious results every time.

Who Will Love This Easy Peach Pie with Frozen Peaches

This peach pie recipe is for everyone who craves comfort, flavor, and a touch of tradition:

• Busy home bakers using frozen peaches for speed and simplicity
• Families baking together—easy enough for kids to help
• Holiday hosts serving up a crowd-pleaser
• Grandkids recreating Grandma’s peach cobbler pie
• Fruit dessert lovers who want something sweet, tart, and flaky

If you enjoy recipes like Apple Brownies or Amish Apple Bread, you’ll love the fruity richness this pie delivers.

Ingredients for Peach Pie (Fresh or Frozen)

This recipe makes one 9-inch pie. If using frozen peaches, do not thaw before adding.

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

(Or use a store-bought double pie crust to save time.)

For the Peach Filling:

• 6 cups sliced peaches (about 7–8 medium peaches or 2 lbs frozen)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for crust sparkle)

These ingredients come together for a pie that’s juicy, rich, and perfectly sweet.

How to Make Peach Pie Step-by-Step

Step 1: Prepare the Pie Dough

If making from scratch, combine flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough forms. Divide into two discs, wrap, and chill for 1 hour.

Step 2: Make the Peach Filling

In a large bowl, combine the peaches (frozen or fresh), sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss until the peaches are evenly coated. Set aside while rolling out the crust.

Step 3: Assemble the Pie

Roll out one disc of dough and place it into a 9-inch pie dish. Add the peach filling, spreading evenly. Dot with a few small cubes of butter if desired.

Roll out the second crust and place on top—either as a full crust with slits or a lattice top. Trim, crimp the edges, and brush the top with egg wash. Sprinkle with coarse sugar.

Step 4: Bake

Preheat oven to 425°F (220°C). Bake pie on a baking sheet (to catch drips) for 20 minutes. Reduce heat to 375°F (190°C) and bake for another 30–40 minutes, or until filling is bubbling and crust is golden brown.

Let cool completely before slicing. This helps the filling set properly.

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Kitchen Tools You’ll Need for Perfect Pie Baking

• Mixing bowls
• Rolling pin
• Pastry cutter (or fork)
• 9-inch pie dish
• Baking sheet (to catch overflow)
• Silicone brush (for egg wash)
• Cooling rack

A simple setup yields professional results—don’t skip the cooling rack for best texture.

Tips for Using Frozen Peaches in Pie Recipes

Frozen peaches are a great shortcut, but here’s how to use them correctly:

• Don’t thaw them first – they’ll become too soft and watery
• Increase cornstarch slightly (by 1–2 teaspoons) if using extra juicy frozen peaches
• Add a bit more cinnamon or lemon to boost flavor lost during freezing
• Bake a little longer if needed to ensure full cooking

Frozen fruit works beautifully when handled properly—it’s a great way to make easy peach pie with frozen peaches even in winter.

Award-Winning Variations: Peaches and Cream or Grandma’s Cobbler Style

Want to get creative? Try these popular twists:

• Peaches and Cream Pie – Layer sweetened cream cheese beneath the peach filling
• Grandma’s Peach Cobbler Pie – Use a biscuit topping or add a cobbler-style batter on top
• Crumble Top Peach Pie – Swap the top crust for a brown sugar-oat crumble
• Rustic Galette – Skip the pie dish and fold edges of dough over filling
• Mini Peach Pies – Use a muffin tin for individual desserts

Craving more inspiration? Try Pumpkin Grilled Cheese or Blueberry Cheesecake for sweet and savory pairings.

Common Mistakes to Avoid with Peach Pie Filling

Avoid these common errors for pie perfection:

• Skipping thickener – Peaches release juice while baking; cornstarch prevents a runny pie
• Overpacking the filling – It may overflow or create a soggy bottom
• Underbaking – The pie should bubble visibly to ensure thickening
• Cutting too soon – Cooling sets the filling. Wait at least 2 hours
• Not venting the crust – Without slits or lattice, steam can’t escape

Following these tips ensures every slice is neat, flavorful, and fully cooked.

Decorating and Lattice Tips for a Show-Stopping Crust

Make your pie a centerpiece with these simple touches:

• Lattice Top – Weave strips of dough for a rustic, homemade look
• Cutouts – Use small cookie cutters for seasonal shapes on top
• Crimping – Use a fork or fingers to create decorative edges
• Brushed Egg Wash – Adds golden color and shine
• Coarse Sugar – Sprinkle over crust before baking for sparkle and crunch

A beautiful pie tastes even better—presentation matters, especially for holidays.

Serving Suggestions for Homemade Peach Pie

This pie shines on its own, but pairings take it to the next level:

• A scoop of vanilla or cinnamon ice cream
• Fresh whipped cream
• A dusting of powdered sugar
• Warm spiced cider or herbal tea
• Pumpkin Maple Cookies on the side for contrast

Serve chilled or warm—the pie is delightful both ways!

Storing and Freezing Peach Pie Properly

Storing:

• Cover loosely with foil or plastic wrap
• Store at room temperature for 1 day or in the fridge up to 4 days
• Reheat slices in oven at 350°F for 10–15 minutes

Freezing:

• Freeze unbaked pie for best results—wrap tightly and freeze up to 3 months
• Bake directly from frozen, adding 15–20 minutes to cook time
• Freeze baked pie once cooled, whole or sliced

Make ahead and save time during busy holidays!

How to Make Peach Pie Filling Ahead of Time

To prep in advance:

1. Combine all peach filling ingredients
2. Store in airtight container in fridge for up to 2 days
3. Stir well before using in the pie shell

You can even freeze the filling for later use—just thaw overnight in the fridge before baking.

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FAQ: Easy Peach Pie Recipes & Techniques

Can I use canned peaches?
Yes, but drain them well and reduce added sugar by 2–3 tablespoons.

Do I need to peel the peaches?
If using fresh, peeling is recommended for a smoother texture, but it’s optional.

Can I use store-bought crust?
Absolutely—it saves time and still delivers a delicious result.

What’s the best thickener for peach pie?
Cornstarch is ideal. Some use flour or tapioca, but cornstarch gives a clear, glossy filling.

Can I bake this in a deep dish pan?
Yes, just increase the filling by 25% and add extra bake time.

Final Thoughts + Share and Subscribe for More Sweet Inspiration

This classic Peach Pie brings comfort and joy with every bite. With a flaky crust, luscious peach filling, and endless variations, it’s a timeless recipe worth mastering. Whether you’re using frozen peaches in the off-season or fresh fruit from the farmer’s market, the result is always magical.

Try it today, share your baking photos with friends and family, and don’t forget to subscribe for more delicious seasonal dessert recipes that make every bite unforgettable.

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