Fresh Peach Pie Recipe

This Fresh Peach Pie Recipe is the perfect way to put all those fresh peaches to use. This pie is so easy to make and takes minutes to throw together. This is the perfect fall dessert your family will love.

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.

How to ripen your peaches

Step 1: Get a brown paper bag. It’s important it’s dark and doesn’t let much light in.

Step 2: Place the peaches in the bag and place in a dark area and keep at room temperature.

Step 3: Roll up the paper bag so much hair doesn’t get in. Wait 24-48 hours and check the peaches. Enjoy a nice juicy and ripe peach, perfect for this Fresh Peach Pie.

How to make Fresh Peach Pie

I don’t know about you, but making pie can intimidate me. I then learned how to make the crust for pie, and now it is my go to easy dessert recipe, when I have guests.

If you are in a time crunch however, a pre-made pie crust always works. The taste won’t be as fresh or sweet, but it bakes just as well. Depending on the purchased pie crust, you may need to adjust the baking time and temperature.

But for those of you looking for a delicious pie from scratch recipe, here is how you make it:

  1. This simple crust requires flour, shortening and salt. Combine with a fork or your fingers until it becomes a crumb mixture.Next, Add your water and mix until well blended.
  2. Split the dough in half and wrap each half in saran wrap. Place each wrapped half in the fridge for about an hour. This will make the dough easy to work with.
  3. Grab one of the pie crust halves from the fridge and roll out into a thin circle. Roll it out with a thin layer of flour to avoid sticking. You want to roll it out thin because crust swells as it cooks.
  4. Place the rolled out dough in a 9 inch pie pan or tin. Don’t trim the excess edges, you will do this later.
  5. In a medium sized bowl, combine the lemon juice and fresh peaches. In a separate medium sized bowl combine the tapioca pudding, nutmeg, cinnamon and sugar. Add this mixture into the peaches and mix until well combined.
  6. Pour the mixture into the pie tin. Place small pieces of butter over the peach mixture.
  7. Remove the other pie crust half from the fridge and roll out thinly. Roll it out into a circular shape. After it is rolled out, fold it in half and cut small slits in the middle. You could also cut some designs into the crust. This will allow the pie to breathe as it cooks, to avoid a bursting pie…
  8. Carefully place the other pie crust on top of the pie. Cut the excess pie crust off of the top crust, not the bottom. Fold the bottom crust hang-over, on top of the pie crust. Fold it over and pinch it together to seal the pie.
  9. With a basting bus or finger, lightly spread milk over the top of the pie. Don’t let the milk puddle. This should be a very thin layer. While the milk is still wet on the pie crust, sprinkle the sugar on top.
  10. Bake at 425 degrees F for 40 to 45 minutes or until the edges of the crust begin to golden. You may want to cover your crust edges with foil to avoid burning.
  11. Remove from oven and enjoy! We love to eat ours with a scoop of vanilla ice cream or topped with whipped cream.



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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

Save RecipeSave Recipe


    Pie Crust:
  • 2 cups flour
  • 1 cup butter flavored Crisco shortening
  • 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


    Pie Crust:
  1. 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:
  6. In a bowl mix peaches and lemon juice. In a separate bowl combine tapioca pudding, sugar, cinnamon and nutmeg.
  7. Add this mixture to the peaches.
  8. Pour into crust. Dot with small amounts of butter over the peaches.
  9. Top Crust:
  10. 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.
  11. Carefully place top crust over peaches.
  12. Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top.
  13. Seal the around the edge and flute the edge with finger.
  14. Top Glaze:
  15. With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk.
  16. Bake at 425 degrees for about 40 to 45 minutes.
  17. 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.



3043 cal


90 g


555 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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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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