Fresh Peach Pie Recipe

| August 25, 2019 | 12 Comments

Fresh Peach Pie

Follow our easy, step-by-step, photo illustrated instructions to learn how to make this Peach Pie with fresh peaches. Double crust made from scratch as well. Printable recipe included.


Peach Pie, enjoy!
Old fashioned Fresh Peach Pie, made with fresh peaches and a top and bottom homemade crust.


Peach Pie, slider.

I might have had a rough time trying to make this pie to post here on Taste of Southern.

A long bout with Vertigo has kept me home bound for some time now, and I wasn’t able to go shopping for fresh peaches on my own as I’ve done in past years. This year, I’ve had to resort to online ordering and home delivery.

While I think it’s pretty cool that I can order groceries on the Internet and get them delivered to my door in less than two hours, doing so sometimes presents some problems. My first batch of seven peaches that I ordered all turned out bad. It wasn’t the delivery services problem, I think the store had kept them on cold storage and it hurt them.

Thankfully, I was able to report the problem and got my money back. For the 2019 record, I bought 7 peaches and paid $9.42 for them. A bit pricey in my opinion.

So, I ordered again and got some better peaches this time around. All is good it seems. Smile.

In my younger years, Mama always made her own crusts and used fresh peaches to make her pies. I wanted to do the same. It’s really pretty easy and simple to make your own pie dough. Check out my Basic Pie Crust recipe and double it because you’re going to need one crust for the bottom and one for the top. But, you can use the ready-made pie dough sheets available at the grocery store if you prefer. Just try to use fresh peaches if you can find them.

Ready to give our Old Fashioned Fresh Peach Pie a try?  Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Peach Pie, you'll need these ingredients.
Fresh Peach Pie Recipe – You’ll need these ingredients.

I’m using homemade pie crusts following our Basic Pie Crust recipe here on Taste of Southern. I did double the recipe because I needed a top and bottom crust. If you prefer, feel free to use the ready-made sheets of pie crust dough available at your favorite grocery store.


Peach Pie, prepare your peaches.
Prepare your peaches.

Rinse fresh peaches under cool running water, then peel to remove the skin. Slice into wedges and place in a mixing bowl. Add about two Tablespoons of Lemon Juice to the peaches and toss them gently to coat them with the Lemon Juice. This will help keep them from turning brown while you prepare your crusts and the other ingredients. Set them aside for now.


Peach Pie, add the flour.
Place the flour in a separate mixing bowl or container.


Peach Pie, add sugar.
Add the sugar.


Peach Pie, add cinnamon.
Add the Cinnamon.


Peach Pie, add salt.
Add the salt.


Peach Pie, stir well.
Stir well until fully combined.


Peach Pie, butter your pie dish.
Generously butter your pie plate.


Peach Pie, prepare the dough.
Prepare your bottom pie crust. Roll it out large enough to cover the pie plate with some extra hanging over the sides.


Peach Pie, place dough.
Carefully drape the dough over your buttered pie plate. Trim away most of the excess dough, leaving about a 1/2 inch lip hanging over the edge of the pie plate.

I like to sprinkle a little sugar and a little flour in the bottom of the dish before I add the peaches. It helps keep the bottom from getting soggy from all the peach juice while it bakes.


Peach Pie, sprinkle sugar over peaches.
Drain most of the juice from your peaches, then sprinkle the sugar mixture over the top.


Peach Pie, add the almond extract.
Add the Almond Extract.


Peach Pie, gently fold together.
Grab a large spoon and gently fold the peaches and sugar together until the sugar dissolves. Be sure to coat all the slices with the juice.


Peach Pie, place peaches in crust.
Use a slotted spoon to lift the peaches out of the bowl and spread them in the pie crust. Try not to fill the crust with a lot of juice. The peaches will produce more juice as they cook.

Fill the dish, but don’t get carried away. I didn’t use all of the peaches I had prepared even though they do shrink down as they cook. Spread them out evenly around the plate.


I don’t have a photo of this step, but be sure you place slices of the butter all over the top of the peaches.


Peach Pie, add the top crust.
Carefully place the top crust of dough over the peaches in the pie plate.

Trim away excess dough, again leaving about a 1/2 inch overhang around the edge of the plate.


Peach Pie, press edges together.
Once the edge is trimmed, I used my finger and pressed the top and bottom edges together, working around the outer edge of the fruit in the pie plate. Press gently so that you don’t tear the dough.


Peach Pie, crimp the edges.
Then, I took the back of a fork and crimped the edges together even more. I did this just inside the edges of the plate and around the outside of the fruit beneath the top crust. This will help seal the edges together so it doesn’t overflow while it’s baking in the oven.


Peach Pie, cut some slits in top.
Decorate the edges to your preference. Once you’re satisfied with the edges, take a sharp knife and cut about 4 slits in the center of the top crust and about 4 slits around the outer edge of the crust to vent the steam from inside while it’s baking.

Some folks prefer to brush the top with an egg wash. I didn’t do that. Basically, you just beat one egg in a small bowl and then brush a thin layer of egg all over the top. It helps to add color to the top as the pie bakes and seal the dough. Just a matter of preference. Your choice.


Peach Pie, baking time and temp.
Place the pie on a baking sheet in case of spills, then place it in a oven pre-heated to 375°F.

Let the pie bake for 30-40 minutes until it’s bubbly hot and the top has browned.

I let my pie bake for about 20 minutes, then I placed a pie shield over the edges of the pie to keep them from burning. You can use small strips of aluminum foil to gently cover the edges if you don’t have a pie shield.

Ovens vary, so keep a close eye on the pie as it bakes.


Peach Pie, remove to wire rack to cool.
Remove the pie from the oven when it’s done and place it on a wire rack to cool.

As you can see, the edges got a bit brown. The pie shield I had wasn’t quite big enough to fully cover the edges. I should have checked this prior to placing the pie in the oven, but I might have forgot.

The pie stayed sealed tight all around the edges but it did lose some of its decorative edge. I haven’t baked enough pies to master the edge yet. I keep trying though. Smile.


Peach Pie, enjoy.

As you can see, the pie wasn’t watery at all. I had plenty of juice and the bottom crust wasn’t soggy. I was right proud of my effort if I must say so myself. And I just did. Smile.


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peach pie

Fresh Peach Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern


Old fashioned Fresh Peach Pie, made with a top and bottom homemade crust. Use frozen crust dough if you prefer. Quick and easy.



3 Tablespoons Flour
3/4 cup Sugar
Dash of salt.
1/4 teaspoon Cinnamon.
5 cups Peaches, sliced.
1/4 teaspoon Almond Extract
3/4 stick cold Butter, cut into pieces
2 unbaked, 9 inch pie crust dough sheets


Preheat oven to 375 degrees.
Place flour in a medium size mixing bowl.
Add sugar.
Add salt.
Add cinnamon.
Mix dry ingredients well.
Add peeled and sliced peaches.
Add almond extract.
Fold gently until well mixed.
Prepare bottom crust in pie dish.
Pour the peaches into the unbaked pie shell.
Drop pieces of butter over top of peaches.
Add the second pie crust on top.
Crimp bottom and top crusts together.
Cut a few slits in top of crust.
Place filled pie on a baking sheet.
Bake at 375F degrees for 35-45 minutes until top layer is browned.
Remove to wire rack and cool when done.


Can be made with ready-made pie crust dough sheets if preferred.

Keywords: fresh peaches, homemade pie crust, double crust, fresh peach pie, old fashioned, southern favorite desserts


Your Comments:

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Be Blessed!!!


You might also like this: Peach Delight Cobbler

Or, maybe this:  Mama’s Fresh Coconut Cake

How about this one?  Sweet Potato Pie



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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (12)

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  1. Kathleen Casey says:

    I made it today up here north of Cuba! Our peaches are always outstanding and so is your mother’s peach pie recipe! I skipped over the part about buttering the pan. It was inadvertent. No obstinacy/sticking problem that I can tell you but I would have and I will next time because I am a doormat for butter. The butter pieces and your butter and lard crust are a rich combination that stands up well to the peach filling. Small portions though. For breakfast and after dinner. Tomorrow and the day after and…

    I usually make lard crusts because the flakiness is nice. Once I tried a cream cheese crust and it tastes great but needs lard. I always meant to get around to a butter crust. Why don’t I do it I figured.
    Thank you Steve.

    • Steve Gordon says:

      Hi Kathleen, Thank you for trying the Peach Pie Recipe. The better the peaches the better the pie. I’m glad you found some good ones. Smile. I hope you get to make another one soon with a butter crust. Let me know how it turns out for you. I’m thankful for your visits and all of your support. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Good afternoon Steve. Getting to you a little late today. As it goes I was at a farmers market yesterday and bought a big basket of peaches to can. Lo and behold I opened your newsletter this morning and there it was “your peach pie recipe” So guess what I did…….made your pie! Talk about delicious, WOW. It was amazing! I never buttered the pie plate or used almond extract before but what a difference. It was fantastic, I’ll never make my version again. Really yummy. Used your crust recipe too. Thanks for a great recipe again, as all of the others I’ve tried.

    • Steve Gordon says:

      Hi Susan, Thank you for trying the Peach Pie recipe. I’m glad it turned out well for you and that you liked it. I hope you have all those peaches canned and put away by now. Keep up the great work. I appreciate your support and I’m thankful that you subscribe to the Newsletter. I hope you know the door is always open for you, so feel free to stop by any old time. Be Blessed!!! -Steve

  3. Kathy Wolfe says:

    I always enjoy your wonderful recipes each Monday. I have to rely on home delivery also as I don’t drive anymore. I would love to be on the riverbank with a cane pole and box of worms. I use to raise my own worms and grow my poles. Such great times.

    • Steve Gordon says:

      Hi Kathy, Thank you for being a subscriber to the Newsletter. It’s great to hear from you. I’d love to join you on that riverbank. We use to raise some worms as well but we never grew our own poles. That’s pretty cool. Yes, they were awesome times. Thank you for your visit. I do appreciate all of your support and I hope you’ll visit with us often. Be Blessed!!! -Steve

  4. A.Day says:

    Thanks so much for your recipes. I’m not a great cook, but I hope when I retire someday to make a better effort. Your step-by-step instructions make these delicious dishes look easy enough for even me. I hope you are able to get back out on the road soon. Take care. God is good, all the time.

    • Steve Gordon says:

      Hi A.Day, I bet you’re a much better cook than you say you are. Smile. It’s my pleasure to share the recipes and I hope you’ll try out a bunch of them. Thank you for being a subscriber to the Newsletter. I appreciate all of your visits and your support. Yes, it would be great to get back out on the road again. Maybe one day. God is good all the time, and all the time, God is good. I look forward to you stopping by again… real soon. Be Blessed!!! -Steve

  5. Brenda Kay says:

    The peach pie looks perfect to me! I also have had the disappointing experience this year of buying what appeared to be really beautiful peaches and then discover they are brown and awful on the inside. Nearly made me cry as I love peaches so much. I felt as if I had been betrayed by a wolf in sheep’s clothing! I wonder if it has just been a generally bad year for peaches due to too much rain or something like that? One batch of really hard peaches did come out well after I put them in a paper bag to ripen overnight and removed them the very next morning.

    • Steve Gordon says:

      Hi Brenda, I’m sorry to hear you also had a bad experience with some peaches. It is a disappointment when that happens. You didn’t mention where you live, but I saw a report just a couple of days ago that the peach growers in North Carolina were having an awesome year. Hopefully they are in your area as well. Thank you for your visits and your support. I do hope you try the Peach Pie soon. Let me know how it turns out for you. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. R says:

    Just wondering – why do you butter the pie plate? I’ve never done that for a pie. It always seems as if the butter – shortening or lard in the crust is always enough to keep it from sticking.

    It looks like a delicious peach pie.

    • Steve Gordon says:

      Hi R, I hope you might try our Peach Pie Recipe soon. I guess I butter the plate as much out of habit as anything. Mama always did, so I’ve just continued the process. As they say, if it ain’t broke, don’t fix it. Smile. Yes, there is butter in the crust, but I like to coat the plate just to be sure it doesn’t stick. I’m always interested in getting that first slice out as close to perfect as possible because of the desire to take a good photo of it. Adding the butter is just a little more insurance to make that happen. Thank you for the question. I do appreciate you stopping by today, and I trust you’ll visit with us often. Be Blessed!!! -Steve

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