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Fresh Peach Pie

Fresh Peach Pie is perfect for the summer with a flaky crust and sweet cream and peach filling made from scratch. Make it easy with prepared dough or make the crust homemade. Either way, this is a pie you must try while peaches are in season.

Peach pie in a glass plate, with 2 peaches and leaves on a wooden board.


The only thing better than eating a fresh peach just as it is is using it in a pie! When I get a pile of fresh peaches I have to immediately get the crust made and rolled out before all of the peaches disappear. But trust me when I say, no one complains when they all get used up in this amazing fresh peach pie.

When you use fresh in-season fruit for pie making, there’s not much else you need besides a delicious flaky crust and some sugar and spices. It is delicious just like that but I like to add one more element that elevates the fruit and makes this the best homemade peach pie: a cream filling.

If you love peaches and cream, this is the dessert to try. But hurry before the peaches disappear because it really is best with summer-fresh fruit.

peach pie in a glass dish with a slice on a black plate.

Easy Peach Pie Filling

This is the easiest filling recipe because you don’t have to precook it. Just prep it and it’s ready to go into the crust.

  • Peeled and sliced peaches
  • Brown sugar
  • Granulated sugar
  • Cinnamon

Combine the four ingredients in a bowl and then set it aside while you prepare the rest of the recipe.

How to Make Cream Filling

Once you’ve prepared the fruit filling, make the cream filling by combining a large egg, granulated sugar, heavy cream, and vanilla.

Peaches mixed with sugar mixture in a white bowl and the cream mixture in a white bowl.

Assemble the Pie

The is a double-crust pie and you can use homemade dough or make it very easy and use storebought. I’ve used both and they both work well. I especially love this pie with my homemade brown sugar crust. It goes perfectly with the filling.

The prepared pie crust and fitted in the pie plate.

Whichever crust you use, you will need to roll it out two rounds that are 1/8″ thick, I usually go a little thicker. Fit one into the prepared pie dish and save the other for the top.

Brush the bottom crust with egg white. This will prevent the crust from getting soggy when you bake the pie. Place the peach filling in the crust and pour the cream filling over the top.

The dough in the pan with the peaches and cream filling on top.

For the top crust, you can lay the whole thing over the filling and cut vents into the top. Or, cut it into strips to do a lattice top. Or, you can also do cutouts. The most important thing is to have steam vents so the moisture can escape while the pie bakes.

Make strips on top of the filling.
How to braid the pie.
How to braid the pie strips under and over.

Seal the edges of the crust and then brush the top crust with milk.

Finishing the braid and brushing with milk.

I like to wrap the edge of the pie with foil before putting it in the oven. This prevents the edge of the crust from browning too quickly.

Wrapping the pastry edges with foil.

Bake the peach pie at 400°F (200°C) for 15 minutes and then lower the oven temperature to 350°F (180°C) and finish baking the pie for 25 to 30 minutes or until the crust is lightly golden and the filling is bubbling hot.

How to Serve It

Allow the pie to cool off until it’s warm or at room temperature. You can slice and serve fresh peach pie as it is or serve it with toppings.

  • Serve it with scoops of vanilla ice cream or make it extra peachy with some homemade peach ice cream.
  • Or top the slices with delicious homemade whipped cream. Sprinkle some cinnamon over the top for garnish or decorate with a sprig of fresh mint.
  • For a special treat, add a drizzle of warm caramel sauce with the ice cream or whipped cream.
peach pie in a glass dish with a slice & a scoop of ice cream on a black plate.


Do you have to peel peaches for pie?

Yes, I recommend peeling the peaches. As they cook, the peel will separate from the flesh and will not be very appealing in your finished pie.

How can you tell when it’s done baking?

When your peach pie is done, the top crust will be lightly golden and the filling will be bubbling hot.

Why is my peach pie runny?

Did you remember to cut steam vents into the top crust? This is very important because it allows moisture to escape, which thickens the filling as it bakes. Also, if you slice the pie while it’s hot, the filling will run out. Allowing it to cool until it’s at least warm will allow the filling to thicken further and set.

What’s the best way to store pie?

You can keep it at room temperature for a day but after that, it’s better to store it loosely covered in the refrigerator. It will keep for two to three days.

There are many ways to use fresh peaches and the fresh peach pie is one of my favorites. With fresh peaches and sweet cream filling you really can’t go wrong. Enjoy!

More Summer Fruit Desserts

A slice of pie on a black plate with a scoop of ice cream.
Peach pie in a glass plate, with 2 peaches and leaves on a wooden board.

Fresh Peach Pie Recipe

Rosemary Molloy
Fresh Peach Pie is perfect for the summer with a flaky crust and sweet cream and peach filling made from scratch. This is the best dessert for peaches!
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 351 kcal


  • 2 crust Pie crust (homemade or storebought)


  • 5 cups peeled sliced peaches (800 grams)
  • 5 tablespoons brown sugar (lightly packed)
  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon


  • 1 large egg
  • 1 tablespoon granulated sugar
  • ½ cup cream (whole/heavy or whipping) (120 grams)
  • ½ teaspoon vanilla


  • 1 egg white (beaten)
  • 1-2 tablespoons milk



  • In a large bowl toss together the sliced peaches, brown sugar, granulated sugar and cinnamon, combine well.


  • In a medium bowl whisk together the egg, sugar, cream and vanilla until well combined.


  • Pre-heat oven to 400 F (200C). Lightly grease and flour an 8-9 inch (20-22 cm) pie plate.
  • Roll out the pie dough * into 2 rounds ⅛ inch thickness each, the first round fit it into the prepared pie plate, prick the bottom of the crust. Brush with the lightly beaten egg white (this prevents a soggy bottom crust). Add the peaches. Pour the cream filling on top and top with the second round. You can either make strips (as per the photos) or leave the crust whole, be sure to cut out a square or round on top of the crust for moisture to escape. Flute and seal the edges of the dough. Brush the top with milk. To prevent the edges from baking too much or burning, cover the edges with foil, bake 15 minutes, reduce the temperature to 350F (180C) and continue to bake for 25-30 minutes until golden or filling is bubbling. Cool in the pan on rack. Serve warm or room temperature with a scoop of ice cream if desired. Enjoy!

*I used a Brown Sugar Crust you can use a homemade or store bought crust.


    Store leftovers covered in the fridge. Serve room temperature or warm in a low oven if desired. Leftovers will last 4-5 days in the fridge.


    Calories: 351kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 201mg | Potassium: 264mg | Fiber: 3g | Sugar: 22g | Vitamin A: 570IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Inspired by The Wooden Spoon Dessert Book by Marilyn M Moore.


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