This is the best peach pie recipe, made from scratch with juicy fresh peaches, a touch of cinnamon, and a flaky, buttery crust using fresh milled flour. It’s the perfect summer dessert for gatherings, holidays, or a quiet slice on the porch.

This post may contain affiliate links. Please read our disclosure policy.

Single slice of peach pie on a white plate.

There’s nothing quite like a juicy slice of homemade peach pie in the summertime. Whether it’s straight from the orchard or from your backyard tree, fresh peaches are the star in this from-scratch recipe. This is the best peach pie I’ve ever made. It is full of tender peaches wrapped in a flaky, golden crust with just the right amount of sweetness and spice. It’s simple, rustic, and tastes like home.

Here on the homestead, we try to prepare all of our meals using real ingredients and this pie is no different. This peach pie is a staple during peach season, and once you try it, I have a feeling it’ll become one of your favorites too.

Why This is the Best Peach Pie

Fresh milled flour crust – I use my go-to buttery fresh milled pie crust for this recipe. The soft white wheat adds richness and depth to every bite.
Perfectly sweetened – The filling is lightly sweet with a hint of vanilla and cinnamon to let those fresh peaches really shine.
Naturally thickened – A bit of cornstarch keeps the filling from getting too runny while still letting the fruit’s juices create that perfect syrupy finish.
No canned pie filling here – This is the real deal, made from ripe, juicy peaches and pantry staples.

Ingredients

For the Filling:

Fresh peaches (peeled and sliced, about 8–9 medium peaches)
Sugar
Cornstarch
Lemon juice
Vanilla extract
Ground cinnamon

For the Crust:

Use one full recipe of my Fresh Milled Flour Pie Crust – enough for a top and bottom crust

For the Top:

Egg, beaten (for egg wash)
Sugar (for sprinkling on top)

How to Make the Best Peach Pie

1. Prep the crust: Prepare your pie crust dough ahead of time and chill for at least 30 minutes. Roll out the bottom crust and place it in a 9-inch pie plate. Keep the top crust chilled until ready to use.

2. Make the filling: In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently until the peaches are well coated and the mixture is evenly combined.

3. Assemble the pie: Pour the filling into the bottom crust. Dot with a few small pieces of butter if desired. Roll out the top crust and lay it over the pie, or cut it into strips to form a lattice. Trim, crimp the edges, and cut a few vents in the top if using a full crust.

4. Chill: Place the assembled pie in the fridge or freezer for about 20 minutes before baking—this helps the crust hold its shape and stay extra flaky. (This step is optional!)

5. Bake: Preheat the oven to 400°F. Brush the top crust with egg wash and sprinkle with sugar. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

6. Cool: Let the pie cool at least 1 hour before slicing so the filling can set properly. It’s hard to wait, but it’s worth it!

How to Store Peach Pie

Room Temp: Cover and store at room temperature for up to 2 days.
Fridge: Keep in the fridge for up to 4 days. Reheat slices in a low oven to crisp the crust.
Freezer: You can freeze baked peach pie for up to 3 months. Wrap tightly in foil and place in a freezer-safe bag or container. Thaw in the fridge overnight before warming.

Tips for the Perfect Homemade Peach Pie

Use ripe but firm peaches – Overripe peaches can make the filling too watery. If yours are extra juicy, add an extra tablespoon of cornstarch.
Don’t skip the lemon juice – It brightens the flavor and balances the sweetness.
Let it cool fully – This helps the juices thicken so your slices hold their shape.

Other Recipes You’ll Love

If you enjoyed this homemade peach pie, here are a few more cozy, from-scratch recipes to try next:

Einkorn Peach Crisp – A naturally sweetened crisp made with fresh peaches and a buttery einkorn crumble topping. It’s a simple, wholesome dessert that lets the fruit shine.
Sourdough Blackberry Cobbler – A creative and delicious way to use up extra starter, topped with sweet seasonal fruit.
Old Fashioned Pie Crust – Perfectly flaky and so easy to make even for beginning bakers.

This is the kind of pie that makes you slow down and savor the moment—a flaky crust, warm spiced peaches, and a whole lot of from-scratch goodness. Whether you’re baking for a family gathering or just because it’s peach season, I hope this pie finds a spot in your home kitchen traditions.

If you try it, I’d love to hear how it turned out, leave a comment below or tag me on Instagram.

Shop Post

Save Post For Later