Fresh Peach Pie Recipe

Fresh Peach Pie

Peach season is here!  We wait all year to bite into a big juicy peach!  Our parents have a big peach tree and this year they had a bumper crop of peaches! We love this family peach pie recipe and thought it was time to share it with you!  Homemade pie crust can be intimidating for some, but not with this easy family recipe!  Happy Peach Season!!

Serves: 8

Fresh Peach Pie Recipe

This pie is loaded with great peach flavor and the right amount of spices! It's all homemade and really so easy to make!!

1 hr, 20 Prep Time

45 minCook Time

2 hr, 5 Total Time

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  • Pie Crust:
  • 2 cups flour
  • 1 cup butter flavored crisco
  • 1 teaspoon salt
  • 1/2 cup cold water
  • Peach Filling:
  • 5 cups sliced fresh peaches (remove skins)
  • 1 teaspoon lemon juice
  • 2 tablespoons minute tapioca (or 1/4 cup flour)
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 tablespoons butter
  • Sugar Glaze on top
  • 1 tablespoon milk
  • 1 tablespoon sugar


  1. Pie Crust: Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in cold water and mix until well blended.
  2. Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour so it is easier to work with.
  3. Take one ball from the fridge and roll into a circle on a lightly floured surface. Roll it thin because pie crust swells as it cooks. **Don't be afraid to handle your dough. It's an old wives tale that the more you touch your dough it will become tough. It's actually the amount of flour you use when rolling it out that makes it tough.
  4. Place dough in a 9 inch pie pan. Don't trim the excess of yet, leave it hanging over the edge.
  5. Filling: In a bowl mix peaches and lemon juice. In a separate bowl combine tapioca pudding, sugar, cinnamon and nutmeg. Then add this mixture to the peaches.
  6. Pour into crust. Dot with small amounts of butter over the peaches.
  7. Top Crust: Roll out the other ball of dough. After it's rolled out fold in half and cut some slits and designs so pie can breathe while cooking.
  8. Carefully place top crust over peaches. Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top. Seal the around the edge and flute the edge with finger.
  9. Top Glaze: With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk.
  10. Bake at 425 degrees for about 40 to 45 minutes. Crust should be golden brown. You may want to cover the edges with foil halfway through cooking time to prevent excessive browning on the outer edges.
Cuisine: American | Recipe Type: Dessert

pie crust

Here is an example of the slits I made in the top crust so the pie could breathe.

Fresh Peach Pie 2

Check out more of our favorite Peach recipes!!
Fresh Peach Dumpling Rollups
Creamy Peach Pie
Peach Cobbler Dump Cake
Peaches and Cream French Toast
Barbecue Peach Chicken

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Comment on this Recipe

4 Responses to “Fresh Peach Pie Recipe”

  1. This was delicious, and easy! I had never made a homemade pie crust before and was pleasantly surprised by this fool-proof crust. The filling turned out great, too. Next time I think I'll go a little easier on the nutmeg and add a bit more cinnamon to suit my family's tastes. Thanks for the wonderful recipe!
  2. Betty
    OMG this is the best and easyest pie I have ever made. The crust came out perfect, flakey and so tasty. I used white peaches that had to be put in a paper bag for a day to ripen . They were large peaches so it only took 5. I give this receipt 5 stars and will check your site for future receipts.
  3. adrian
    Hi girlies! Just wanted to say HI to my cruise buddies! I miss your faces... I'm going to attempt to make a peach pie here for a Pioneer Day party - wish me luck. Last time I made peach jam, I ended up with 36 jars of runny peach pancake syrup instead of jam - ugh! It was tasty, but it was sure messy!

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