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Homemade fresh peach pie with golden double crust on a wooden board with fresh peaches

Fresh Peach Pie

A juicy, golden homemade fresh peach pie with a flaky double crust and a jammy cinnamon-spiced peach filling. Baked from scratch and ready in under 2 hours.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients

For the Peach Filling
  • 6 cups fresh peaches peeled and cut into chunks — about 6-7 medium peaches
  • 1/2 cup granulated sugar adjust based on peach sweetness
  • 2 tbsp brown sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp cold unsalted butter cut into small pieces, for dotting the filling
For the Crust
  • 2 9-inch pie crusts homemade or store-bought refrigerated
  • 1 large egg beaten with 1 tbsp milk for egg wash
  • 1 tbsp coarse sugar for topping before baking

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Large mixing bowl
  • Pastry brush
  • Wire rack

Method

  1. Preheat the oven to 425°F.
  2. Peel the peaches, cut into chunks, and place in a large bowl. Add sugars, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, and salt. Toss to coat and let sit 10 minutes.
  3. Roll out the first pie crust and press into a 9-inch pie dish. Trim edges leaving a 1-inch overhang.
  4. Pour the peach filling into the crust and dot with small pieces of cold butter.
  5. Roll out the second crust and lay over the filling. Trim, fold both edges under, and crimp decoratively. Cut vents.
  6. Brush the top crust with egg wash and sprinkle with coarse sugar.
  7. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35-40 more minutes until deep golden and filling is bubbling.
  8. Cover crust edges with foil if they over-brown. Transfer to a wire rack and cool completely — at least 3-4 hours — before slicing.

Notes

Cool completely before slicing — the filling needs 3-4 hours to set. Cut peaches into chunks rather than slices. Cover crust edges if they brown too quickly. Vent the top crust well.