• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ร—
    Home ยป Recipes ยป Desserts

    Fresh Peach Pie Recipe

    Published: Jul 29, 2018 ยท Updated: Jul 18, 2024 Author: Sharon Rigsby

    Jump to Recipe
    Fresh peach pie still in the pie pana cooling before it is sliced.

    My oh my, Southern-Style Fresh Peach Pie Recipe! My decades of baking expertise and passion for fresh, seasonal ingredients come together to bring you the ultimate fresh peach pie recipe

    This easy peach dessert is full of sun-ripened fresh peaches cooked to perfection in their fragrant juices and is one of my family’s favorites.

    A whole fresh peach pie in a pie plate with fresh peaches behind it.

    Peach season is in full swing, and grocery stores and farmers’ market bins are full of dusty rose-colored, velvet-like fruit, with the air perfumed withย the sweetย aroma of ripe peaches.

    Jump to:
    • Why I love this recipe, and you will too!
    • How to make this fresh peach pie recipe
    • Serving suggestions
    • How to store fresh peaches?
    • How to freeze peaches?ย 
    • Recipe FAQs
    • Sharonโ€™s tips
    • More peach recipes
    • ๐Ÿ“‹ Recipe:

    Why I love this recipe, and you will too!

    This peach pie recipe is simply the best for several reasons, the most obvious being the taste. And, boy, oh boy, does this juicy dessert score ten in that department.

    The peach pie recipe is very versatile. I have also included instructions for making the filling with frozen or canned peaches. No matter what time of year it is, you can have this delicious treat for dessert!

    A bowl of fresh peaches.

    How to make this fresh peach pie recipe

    1. Preheat the oven to 425ยฐF.
    2. In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.
    Cinnamon, cornstarch, and sugar in a bowl.
    1. Peel the peaches, remove the pit, and slice thinly. Add the peach slices to a large bowl.
    2. Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time, and mix thoroughly before adding more cornstarch-sugar. Gradually adding it ensures it won’t clump and will be evenly distributed.
    A large bowl of fresh peach slices.
    1. Add the lemon juice and mix to combine when all of the cornstarch-sugar mixture has been added. Spoon the peaches into the prepared pie shell and spread out evenly.
    2. Dot the top of the pie with small pats of butter.
    Small pats of butter cover and unbaked peach pie.
    1. Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.
    2. Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove it from the oven and cover the crust with strips of aluminum foil to keep the crust from burning.
    Strips of aluminum foil cover the outside edges of a pie crust to keep it from burning.
    1. Return it to the oven and bake for an additional 30 minutes until the filling is bubbly and thick.
    2. Remove the peach pie from the oven and let it cool completely before slicing and serving.
    Southern Style Easy Fresh Peach Pie fresh out of the oven and ready to eat.

    Serving suggestions

    My family loves this peach pie served warm with a scoop of vanilla ice cream.

    A scoop of vanilla ice cream tops a piece of peach pie.

    How to store fresh peaches?

    You have a basket of peaches from the farmers’ market, but aren’t ready to prepare them yet; now what? You can store your unripe or partially ripe peaches on your kitchen counter for a few days at room temperature. Don’t wash them, and place them in a single layer, on their side.

    If they are very ripe, you can store them in the refrigerator in your fruit and vegetable drawer at the highest humidity but you must use them within a day or so.

    How to freeze peaches?ย 

    As you probably know peaches are very perishable and must be used within a few days of purchase. If you have more than you need, the simplest way to store them is to freeze them.

    Just peel and slice your them, place the slices on a baking sheet and freeze for an hour or so. Then remove the slices, place in a plastic freezer storage bag, remove as much air as possible, and store in the freezer for a month or so.

    Recipe FAQs

    What’s the best thickener for peach pie?

    Cornstarch works the best and has the most neutral taste.

    Do I have to peel my peaches?

    This is a matter of preference and taste. I usually peel my peaches, but you don’t have to.

    How do you keep a peach pie from being runny?

    The filling will continue to thicken as it cools, so let it cool completely or sit overnight before slicing it.

    Sharon’s tips

    To use frozen peaches, simply substitute 6 cups or 2 pounds of frozen peach slices for the fresh peaches.

    To use canned peaches, simply substitute 6 cups of drained canned peaches.

    If you don’t have cornstarch, you can substitute ยพ cup of all-purpose flour.

    More peach recipes

    • A loaf of peach bread on a cutting board with two slices cut.
      Easy Peach Bread with Fresh Peaches
    • A peach pie in a clear glass pie plate ready to serve with a stack of plates.
      Easy Peaches and Cream Pie Recipe
    • Peach and Blackberry Crumble in a white medium size baking dish.
      Homemade Peach and Blackberry Crumble Dessert
    • Two servings of Homemade Fresh Peach Ice Cream with peaches in the background
      Homemade Fresh Peach Ice Cream Recipe

    If you are looking for savory recipes, check out my Easy Southern Peach Salsa, Grilled Chicken with Peach Glaze, and Grilled Pork Tenderloin with Peach Glaze and Peach Salsa.

    โญ โญ โญโญโญ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    ๐Ÿ“‹ Recipe:

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Southern Style Easy Fresh Peach Pie in a pie plate with fresh peaches behind it.

    Fresh Peach Pie Recipe

    Sharon Rigsby
    Southern-Style Easy Fresh Peach Pie is full of sun-ripened peach filling cooked to perfection. This peach pie recipe is one you will want to make time and time again.
    4.67 from 12 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 3 hours hrs 25 minutes mins
    Course Dessert
    Cuisine Southern
    Servings 8 servings
    Calories 352 kcal

    Ingredients
      

    • 1 9-inch frozen deep dish pie crust, thawed
    • 6 cups sliced fresh peaches, peeled (about 6-8 medium-size ripe peaches)
    • ยฝ cup granulated sugar
    • ยผ cup light brown sugar
    • 6 tablespoons cornstarch
    • ยผ teaspoon ground nutmeg
    • ยผ teaspoon ground cinnamon
    • pinch kosher salt
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon unsalted butter

    Instructions
     

    • Preheat the oven to 425ยฐF.
    • In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.
    • Peel the peaches, remove the pit and slice thinly.
    • Add the peach slices to a large bowl.
    • Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time and mix thoroughly before adding additional cornstarch-sugar. Adding it gradually ensures it won’t clump and not be evenly distributed.
    • When all of the cornstarch-sugar mixture has been added, add the lemon juice and mix to combine.
    • Spoon the peaches into the prepared pie shell and spread out evenly. Dot the top of the pie with small pats of butter.
    • Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.
    • Bake the pie for 15 minutes, and reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove the pie from the oven and cover the crust with strips of aluminum foil to keep it from burning.
    • Return the pie to the oven and bake for an additional 30 minutes to allow the filling to become bubbly and thick.
    • Remove the pie from the oven and allow it to cool completely before cutting.

    Notes

    ย 
    Southern-Style Fresh Peach Pie is delicious served with a scoop of vanilla ice cream.
    To make a peach pie with frozen peaches, substitute 6 cups or 2 pounds of frozen peach slices for the fresh peaches.
    To make a peach pie with canned peaches, simply substitute 6 cups of drained canned peaches.
    You can substitute ยพ cup of all-purpose flour if you don’t have cornstarch.
    The peach pie filling will continue to thicken as it cools, so let it cool completely or sit overnight before cutting.
    ย 

    Nutrition

    Calories: 352kcalCarbohydrates: 78gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 92mgPotassium: 233mgFiber: 3gSugar: 60gVitamin A: 500IUVitamin C: 230.2mgCalcium: 10mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Dessert Recipes

    • A stack of five Oatmeal Cranberry Chocolate and Pecan Cookies on a cutting board.
      Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • Mini Oreo cheesecakes topped with whipped cream and crushed Oreos on a serving platter.
      Oreo Cheesecake Cupcakes (No-Bake)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)

    Reader Interactions

    Comments

      4.67 from 12 votes (10 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lynn

      August 19, 2022 at 7:40 am

      5 stars
      Absolutely loved this pie! My husband is gluten free so I used a gluten free pie crust & made your recipe. Loved that you used corn starch because that is what I have to use for my gluten free cooking. This was delicious & so simple to make! One question, how do you keep the pie, in the refrigerator or on the counter?

      Reply
    2. Vickie

      October 05, 2021 at 9:05 pm

      Can you use frozen peaches for this recipe. We can’t get fresh peaches in the Midwest in late fall through spring. I love peach pie.

      Reply
      • Sharon Rigsby

        October 06, 2021 at 9:00 pm

        Hi Vickie, to make a pie with frozen peaches, substitute 6 cups or 2 pounds of thawed frozen peach slices for the fresh peaches.
        I hope you enjoy it!
        Sharon

        Reply
    3. Karen

      September 04, 2020 at 11:00 pm

      Hi…I was wondering- is the pie crust supposed to be baked according to the directions on the box before adding the peach mixture?

      Thank you

      Reply
      • Sharon Rigsby

        September 05, 2020 at 7:51 am

        Hi Karen, no, the crust does not need to be prebaked. I hope you enjoy it!
        Sharon

        Reply
    4. Jamie McCormick

      June 22, 2020 at 10:16 am

      5 stars
      This is the most delicious and easy recipe ever!!!!! I made hand pies filled with this filling and they were so yummy! The only problem was that I could eat it by the spoonful haha! I used a double pie crust recipe and in addition to 16 hand pies, I had enough to refrigerate and use as ice cream topping. Thanks for a great recipe!

      Reply
      • Sharon Rigsby

        June 23, 2020 at 7:42 am

        Hi Jamie, what a great idea. I’ll have to try that next time. I love the convenience of hand pies! Thanks so much for leaving a comment.
        Sharon

        Reply
    5. Jamie McCormick

      June 16, 2020 at 7:31 am

      Hi! Thanks for the recipe. I’m wondering if you have ever used the peach filling in hand pies.

      Reply
      • Sharon Rigsby

        June 16, 2020 at 2:33 pm

        Hi Jamie,
        I haven’t but I’m sure it would be delicious!
        All the best,
        Sharon

        Reply
    6. )isa

      September 04, 2019 at 2:33 pm

      Made 2 of these pies and turned out great!!

      Reply
      • Sharon Rigsby

        September 04, 2019 at 3:53 pm

        Awesome! I’m so glad you like them! Thank you so much for letting me know!
        All my best,
        Sharon

        Reply
    7. Jekca

      July 21, 2019 at 3:08 pm

      When are you supposed to add the butter? Iโ€™m confused?

      Reply
      • Sharon Rigsby

        July 21, 2019 at 9:10 pm

        Hi Jekca,
        I hope I’m not too late, I just saw your question. The butter goes on right before you place the pie in the oven. I just edited the directions to make it more clear. I hope you enjoy the pie!
        All my best,
        Sharon

        Reply
    8. Ruth

      September 02, 2018 at 10:01 am

      This pie has great flavor, maybe the best peach pie ever. I used my trusted crust recipe. Definitely cover the crust to keep from over browning. However, it needed to cook a lot longer to get the cornstarch to set. I tested my oven temp to make sure it wasn’t an oven issue. Not sure if anyone else has experienced this issue. Great recipe though. Will make it again.

      Reply
      • Gritsandpinecones

        September 02, 2018 at 2:35 pm

        Hi Ruth,
        So glad you enjoyed the pie! The filling will still be a little loose when you take it out of the oven, but as it cools it will firm up.
        All my best,
        Sharon

        Reply
      • Misty

        November 17, 2019 at 12:15 pm

        Do I remove the foil after 15 minutes and then cook for 30 or leave it on? First time making a peach pie.

        Reply
        • Sharon Rigsby

          November 17, 2019 at 4:28 pm

          Hi Misty, you only add the foil for the last 30 minutes of cooking time to prevent the crust from becoming too brown.
          I hope you enjoy the pie!
          Sharon

    9. Kristy

      August 02, 2018 at 9:56 am

      Sharon, You have the best Southern recipes ever. And this peach pie looks fabulous. Thanks for posting.

      Reply
      • Ana

        July 06, 2022 at 5:05 pm

        Would I be able to use white peaches instead of yellow?

        Reply
        • Sharon Rigsby

          July 06, 2022 at 5:55 pm

          Hi Ana, yes, white peaches should be fine! I hope you enjoy the pie!
          Sharon

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pineconesยฎ. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me โ†’

    Memorial Day and Beyond: Sizzling Recipes to Kick Off Summer Right

    • Memorial Day recipe photos including beer can chicken and a red, white, and blue cake.
      36 Easy Memorial Day Recipes for 2025
    • A burger with lettuce and tomato on a cutting board.
      The Ultimate Smoked Burgers
    • Smoked Baked Beans in a cast-iron skillet.
      Best Smoked Baked Beans
    • Sliced cucumbers, tomatoes and onion in a white bowl.
      Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar
    • Chicken on the grill with corn.
      Easy Grilled Half Chicken Recipe with Dry Rub
    • A icebox cake decorated to look like the American flag.
      Red White and Blue No-Bake Icebox Cake

    Browse more Memorial Day recipes

    Fan Favorites - Recipes Our Readers Love the Most

    • Hanky Panky appetizers piled high on a black plate.
      Hanky Panky Recipe
    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Southern Crispy Fried Oysters Recipe
    • Cornbread in a cast iron skillet.
      Easy Southern Cornbread with Buttermilk
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    โ†‘ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright ยฉย 2025 Grits and Pineconesยฎ

    • 572Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    13698 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.