Old-Fashioned Fresh Peach Pie (2024)

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Old Fashioned Fresh Peach Pie, just like grandma used to make!

Fresh Peach Pie – made with juicy, ripe peaches and a flaky, buttery pastry crust. Don’t forget the ice cream!

Way back in late 2010, I somehow got it in my mind that it’d be a good idea to make a pie-a-week for the entire year of 2011. It was a fun and amazingly interesting project, and I really made and posted 52 pies that year! This Fresh Peach Pie was No. 30.

I’m very grateful for the bunch of really nice taste testers that stopped by on Sundays to see what I made and take a bite or two. They offered feedback, encouragement, and were really great to work with, and I was thrilled to have help eating all those pies!

Fresh fruit pies are always a favorite with our family.

As usual, I also sought the opinion of my senior taste tester – traveling husband (who by the way has not traveledso much since I started making so many pies.) He said, “If you look up peach pie in the southerner’s dictionary, you’ll see a picture of this pie.” He went on to say “I’m from Atlanta and can tell you this is what a real peach pie tastes like.” Georgia peaches and all ya’ll 😉

I don’t think he’s going to say something less than complimentary … cause I didn’t marry no dummy! All joking aside, fresh fruit pies are my favorite too. It’s almost as if crust was invented just for amazing fruit fillings. The simple pies are some of the best, and this pie is simple, and it’s one of the best!!

Peaches are everywhere these days (in Virginia) and are very reasonably priced.

Here’s what you’ll need to make this luscious peach pie:

• double crust pastry
• 6 cups of peeled, sliced peaches (about 10-11 peaches)
• lemon juice
• corn starch
• almond extract
• butter
• cinnamon
• nutmeg
• salt
• granulated sugar

The filling is simple to make because the fruit does all the work for you. Once tossed in spices and sugar, the peaches macerate and create an incredible syrup. This flavorful peachy syrup thickens while it bakes with a little help from the corn starch.

As with other fruit-centric recipes, the quality of the fruit can make all the difference between “good” or “phenomenal” peach pie.

Our Fresh Peach Pie is really easy to make but you do need a little time for the peaches to macerate and create plenty of syrupy juice. Toss fresh sliced peaches with sugar, cover and set aside for about an hour.While the peaches are making their syrup get everything else ready.

I recommend making our Perfect Pie Crustthe day before, or up to three days ahead, so it will be chilled and ready to roll out. From this point it comes together quickly and the reward is outstanding.

There is nothing like fresh Peach Pie with sweet, soft, syrupy peaches in a crispy, flaky buttery crust.

If you allow the baked pie to cool to room temperature the filling will set-up enough to hold in place. Warm pie is phenomenal, so if you can’t wait and the filling spreads a little your pie eating friends won’t mind, especially if there is a scoop of ice cream on to!

You can leave the pie at room temperature for a day or two, or refrigerate leftovers and have it around 4 or 5 days, if it lasts that long. The little bit of lemon juice helps keep the fruit looking fresh and adds a nice tart bite. Don’t skip the lemon juice!

Make your own double crust pastry, or feel free to buy refrigerated pie dough.

I hope you’ll try our Perfect Pie Crust in 3-easy steps. It’s super flaky, well tested, and then tested some more, and oh so good! Make the crust … you’ll love it too!

This is how I like it … fresh Peach Pie and plain vanilla ice cream sprinkled with a little cinnamon.

Goodness gracious! Good thing Ionly got one piece. My favorite (only) son stopped by with empty Tupperware containers and away it went!

Tips for selecting the best peaches:

• Select peaches that are firm with no shriveled skin;
• The peaches should be very fragrant;
• The fruit should be slightly soft when gently squeezed;
• Check for bruises and avoid damaged fruit;
• Color is a good indicator of great fruit, pick those with deep, rich hues;
• Large peaches have the most sugar, select medium to large peaches;
• Buy local if you can. Local peaches have spent less time traveling and more time on the tree to ripen!

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Here are a few more of our favorite peach treats:

Old Fashioned Peach Cobblerwith Shortcake Biscuit Crust – easy, homey and comforting just like mom used to make!

Peach Raspberry Pie with a Lattice Crust ~ juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite! Click over to check out our how-to video with step by step directions for making a lattice crust.

Easy Peach Crumble –Juicy sweet peaches are topped with a simple mixture made with butter, flour, cinnamon and sugar then crumbled on top. The aroma and flavor is heavenly!

We love making our Perfect Pie Crust in a food processor. It comes together in minutes! Click on the photos for more information:

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Finally, if you find yourself with some extra peaches, try this Peach Lemonade Recipe from The Cookie Rookie. Made with only two ingredients, it’s simple and refreshing. This homemade Peach Freezer Jam from Recipe Girl is well reviewed and sounds easy to make too. It’s a great way to make your fresh peaches last for months!

Originally published July 2011 – photos and notes updated July 2018