This Fresh Peach Pie is a simple, delicious way to enjoy fresh, juicy peaches. It’s made with a no-bake peach pie filling of uncooked peaches piled inside a golden, flaky homemade pie crust that tastes great served plain, with whipped cream or a la mode.
Homemade Fresh Peach Pie Recipe
There is most definitely a time and a place for cooked, caramelized peaches, especially when paired with brown sugar, bourbon and baking spices - oh my! However, this is not that peach pie. This recipe is for homemade Fresh Peach Pie, and if you have never tasted it you are in for a real treat.
Fresh peaches are something special. When left to macerate in a little sugar and lemon juice, they become so sweet and so juicy that you won’t want to add anything else. Ok, we did add a touch of almond extract because you can’t go wrong with peaches and almond.
Since this pie has a no-bake filling, you will need to blind bake your pie crust. If you have never made your own pie crust, let alone blind baked one, never fear. We’ve got you covered with a complete guide to homemade pie crust right here. And for more fresh peach pie recipes, check out this delicious Fresh Peach and Raspberry Pie recipe.
Ingredients in This Recipe for Fresh Peach Pie
Homemade Pie Crust
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Fresh Peach Pie Filling
- Peaches - ideally you would want to choose ripe, yellow peaches that are free of brown spots, super fragrant and roughly the same size. If you can’t find them ripe, store them in a brown bag at room temperature for a couple of days to ripen them the quickest.
- Sugar - this recipe calls for regular granulated sugar.
- Lemon Juice - use fresh squeezed lemon juice for this recipe.
- Cornstarch - this helps to thicken the fruit pie filling.
- Butter - this will melt best if you cut it into chunks.
- Almond Extract - just a tiny bit of almond extract really enhances the peach flavor.
How to Make Peach Pie With Fresh Peaches
- Make the pie dough. See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Prepare the peaches. In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Make the fresh peach filling. Put the reserved juices into a measuring cup and add 2 tablespoons of lemon juice and enough water to equal 1 cup of liquid, then add it all to a medium pot. Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken. Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Fill the pie shell. Add the thickened sauce to your fresh peaches and fold together gently, then pour the entire peach mixture into the prepared pie crust and spread evenly.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for at least 1 hour or up to 24 hours. Top or serve with homemade whipped cream or vanilla ice cream if desired. Enjoy!
- Top with a crumble topping. This would taste amazing with a buttery crumble on top. Try using the one from our Blackberry Crumble Bars, baking it on a sheet tray and letting it cool completely, then topping it just before serving.
- Try a Graham Cracker Pie Crust or Nilla Wafer Pie Crust. These are easy, no bake crust options that are incredible with this peach pie filling. A Gingersnap Pie Crust would also be a perfect pairing.
- Substitute different fruits. You can substitute one or two peaches for an equal amount of raspberries or strawberries (Strawberry Peach Pie? Yes Please!). Or, try using nectarines instead of peaches.
- Use a No Bake Cheesecake Filling to make this into a Peaches and Cream Peach Pie Recipe.
- Add spices. The filling for Fresh Peach Pie would taste excellent with a touch of cinnamon, nutmeg or ground ginger.
It’s really up to you. Lots of people don’t like the taste and texture of fresh peach skin, but some people don’t mind it. When in doubt, go ahead and peel them.
Yes, just be sure and save the syrup from the can and add about ½ a cup to the 2 tablespoons of lemon juice, topping the rest off with water.
The quickest way to ripen peaches is to toss them into a brown bag on the kitchen counter and fold the top over a few times to seal it. Peaches give off ethylene gas naturally as they sit, which helps them to ripen.
You’ll know they are ripe when they are slightly soft when pressed and smell super fragrant.
You can make peach pie with frozen peaches by following the above directions, making sure not to thaw the peaches first.
Storing and Freezing Instructions
- Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
- Leftovers: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
- Freezer: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.
Fresh Peach Pie Recipe
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
Fresh Peach Pie Filling
- 6 large Fresh Peaches peeled and cut into thin slices.
- ⅔ cup Sugar
- 2 Tablespoons Lemon Juice fresh
- 3 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 Tablespoons Butter
- ½ teaspoon Almond Extract
Basic Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into a flat disc and wrap in plastic, then let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
Fresh Peach Pie Filling
- In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Put the reserved juices into a measuring cup and add 2 tablespoons of lemon juice and enough water to equal 1 cup of liquid, then add it all to a medium pot.
- Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
- Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Add the thickened sauce to your fresh peaches and fold together gently, then pour the entire peach mixture into the prepared pie crust and spread evenly.
- Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
- Top or serve with homemade whipped cream or vanilla ice cream if desired. Enjoy!
More of Our Favorite Pie Recipes
- Apple Pie
- Fresh Peach and Raspberry Pie
- Best Razzleberry Pie
- Best Flaky Pie Crust
- Blackberry Pie
- Strawberry Rhubarb Pie
- Pecan Pie
- Coconut Cream Pie
- Banana Cream Pie
- Cherry Pie
- More Pie Recipes
- More Dessert Recipes
If you have never tasted Fresh Peach Pie, you are in for a real treat. This one is made with a no-bake filling of uncooked peaches piled high inside a golden, flaky pie crust perfect for summer BBQs, parties or weekends at home.