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    Home » Desserts

    Fresh Peach Pie

    By Jill Baird · Published September 20, 2021 · Updated June 1, 2022 · 3 Comments

    homemade fresh peach pie recipe

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    Jump to Recipe

    This Fresh Peach Pie is a simple, delicious way to enjoy fresh, juicy peaches.  It’s made with a no-bake filling of uncooked peaches piled inside a golden, flaky homemade pie crust that tastes great served plain, with whipped cream or a la mode.

    Jump to:
    • Homemade Peach Pie
    • Ingredients in Fresh Peach Pie
    • How to Make Fresh Peach Pie
    • Recipe Variations
    • FAQ
    • Storing and Freezing Instructions
    • Fresh Peach Pie Recipe

    Homemade Peach Pie

    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.

    peach pie with fresh peaches

    Ingredients in 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.
    • Salt
    • 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.
    Three photos showing the steps for making the fresh peach filling.

    How to Make Fresh Peach Pie

    1. 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.  
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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!

    Recipe Variations

    • 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.
    • Substitute different fruits.  You can substitute one or two peaches for an equal amount of raspberries.  Or, try using nectarines instead of peaches.
    • Add spices.  The filling for Fresh Peach Pie would taste excellent with a touch of cinnamon, nutmeg or ground ginger.  
    Someone scooping peach filling into a baked pie crust.

    FAQ

    Can I leave the skins on peaches for pie?

    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.

    Can I use canned peaches instead of fresh?

    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.

    Is there a quick way to ripen peaches?

    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.

    Can I make this into a no-bake pie?

    Definitely!  Instead of making this homemade pie crust, add the filling to our Nilla Wafer Pie Crust, Graham Cracker Pie Crust or this Gingersnap Pie Crust.

    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.
    peach pie with fresh peaches
    Print

    Fresh Peach Pie Recipe

    This Fresh Peach Pie is a simple, delicious way to enjoy fresh, juicy peaches.  It’s made with a no-bake filling of uncooked peaches piled inside a golden, flaky homemade pie crust that tastes great served plain, with whipped cream or a la mode.
    Course Dessert
    Cuisine American
    Prep Time 1 hour
    Cook Time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 1 9-inch pie
    Calories 520kcal
    Author The Carefree Kitchen

    Ingredients

    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

    Instructions

    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!

    Nutrition

    Calories: 520kcal | Carbohydrates: 52g | Protein: 4g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 335mg | Potassium: 310mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1172IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

    Here are more of our favorite pie recipes!

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    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    Pinterest pin for Fresh Peach Pie.

    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.

    « Apple Pie Recipe
    Caramel Pecan Monkey Bread »

    Reader Interactions

    Comments

    1. Gina

      September 20, 2021 at 10:51 am

      Love, love, love the hint of almond extract in this pie. It brings such an amazing flavor to the peaches. This is my ideal summer dessert, I'll be sad to see peach season go!

      Reply
    2. Shadi Hasanzadenemati

      September 20, 2021 at 10:00 am

      My family is going to love this! The flavors are perfect and I can’t wait to try this recipe!

      Reply
    3. wilhelmina

      September 20, 2021 at 9:53 am

      Incredible pie! It is like eating a slice of summertime, the peach flavor really shine!

      Reply

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    Hi! I'm Jill.

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