Fresh Peach Pie Recipe – Homemade Goodness!

This homemade one crust peach pie takes advantage of the abundance of summertime fresh fruit. If you live in peach country (hello, Georgia!) do yourself a favor and make at least one peach pie with fresh peaches when they’re in season!

How to Make Single Crust Peach Pie

Of course, there are numerous variations on making peach pies. You can make a double crust pie, a lattice crust pie, or — in this case — a single crust pie.

You could use a store bought pie crust, but really? I want you to learn to make your own. This is a skill that will serve your during the summer fruit months, as well as during holiday pie season. Pie dough is pretty easy to make and it will wow people. “Homemade crust!?” they will say, fluttering their hands over their face as though they simply cannot believe it. Because who does that anymore? You do, my friend. YOU DO. Here’s a pie crust recipe to try.

Ingredients

Peaches: It wouldn’t be peach pie without sweet fruit in-season.

Butter: Adding butter to pie filling gives the smoothest final texture.

Sugar: Though fruit is sweet on its own, some added sugar is necessary for a thick filling. Use your favorite brand of granulated cane sugar. I prefer organic.

Flour: A broken record, but again, this combo of ingredients is what allows for a thick filling when baked.

Egg: One egg helps give a custardy filling.

Crust: Make your own – I promise you can do it!

Step-by-Step Instructions

1. Preheat oven and line a pie plate with your pie crust. Set aside.
2. Mix up all the filling ingredients, without the peaches, in a mixing bowl until smooth. Then add in the sliced peaches and stir to coat.
3. Carefully pour the filling into the crust and spread evenly.
4. Set the pie on a baking sheet lined with foil.
5. Bake until crust is golden and the filling is set.

Looking for more ways to enjoy fresh peaches? Try a Peach Cookie Crust Tart.

FAQs

Do I need to use fresh peaches?

Fresh, in-season peaches are obviously one of the best things you’ll eat all year. But if you are looking for peach pie any time of year, there are options!

Making a peach pie with canned peaches

Canned peaches come in a syrup. This syrup can be “light” or “heavy” — this will be denoted on the can. In either case, you’ll want to drain the syrup from the peaches (reserve it for another use, like adding to fruit smoothies). For a successful peach pie using canned peaches, you want to remove as much of that liquid as possible.

If you’re using peaches that were canned in a heavy syrup, consider reducing the amount of sugar you use in the filling to 3/4 cup.

Making a peach pie with frozen peaches

If you had enough foresight to freeze fruit during the height of peach season, yes, you can use those to make a peach pie. To do so, thaw the peaches completely, then drain off any liquid before measuring.

What should I serve with peach pie?

As with every single fruit pie I can think of, this pie is delicious served with a scoop of vanilla ice cream. You can also top each slice with a dollop of whipped cream.

Serve it warm from the oven or at room temperature.

How do I keep my pie filling thick?

Follow the recipe as written as the flour, egg, and sugar all help the filling thicken when baked. While you may serve this pie warm, keep in mind it will also thicken up as it cools so let it rest for 10 minutes before serving warm.

Looking for more dessert ideas? Try these!