The Best Peach Pie Made from Scratch with Fresh Peaches

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.
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.
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.
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!)
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.
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!

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.

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.