Easy Peach Pie

Gussied-up store-bought pie crust keeps prep easy-peasy, while fresh farmers' market peaches deliver the sweetest, freshest flavor.

peach pie on a table with a bowl of peach pie with an ice cream sccop
Photo: Ann Taylor Pittman/Southern Living
Active Time:
20 mins
Total Time:
1 hrs 45 mins

Fresh fruit pies are one of the highlights of summer's produce bounty. You just can't beat the flavor and juiciness of peak-season fruit. Here, sweet ripe peaches cook to supple tenderness in a stunning double-crust delight that's sure to win you "oohs" and "aahs"—whether you present it to your family at the dinner table or a crowd at a get-together.

Unlike many peach pie recipes, which add cinnamon and/or nutmeg to enhance the flavor, we stir in a little vanilla extract for a peaches-and-cream vibe. And we dot the top of the filling with butter before the top crust goes on. As the pie bakes, the butter melts into the filling for added richness. The crust is store-bought but feels homemade because we brush it with egg wash and sprinkle on lots of turbinado sugar for an irresistible crunchy effect in the finished pie.

How to Make Easy Peach Pie

Just a few steps and 20 minutes of prep are all it takes to get this pie in the oven.

First, as the oven preheats, make sure to set out the pie crusts per the package directions. If you try to work with them straight from the fridge, they'll likely tear; you need to take the chill off.

Next, simply stir together sliced peeled peaches, granulated and brown sugar, cornstarch, lemon juice, vanilla, and salt. This mixture will very quickly become very juicy (the cornstarch will thicken the juices).

Unroll a pie crust, roll it a little thinner with a rolling pin, and fit it into a 9-inch pie plate. Add the filling, top it with little butter pieces, and fit the top crust over the filling. Fold the edges under, press to seal top and bottom crust together, and crimp the edges. Brush the top crust with egg wash, sprinkle with turbinado sugar, cut slits to vent the steam, and pop the pie in a 375°F oven. Bake the pie for 55 to 60 minutes, shielding the crust after 40 minutes if needed.

The last, most torturous, step is to cool the pie for at least 30 minutes before digging in. If you cut in too soon, the slices will not hold their shape.

Easy Peach Pie Ingredients

Aside from fresh peaches and refrigerated pie crusts, the remaining ingredients are pretty much kitchen staples: cornstarch, lemon juice, vanilla, salt, butter, egg, and three kinds of sugar. Hear us out, now—there's a good reason for each type of sugar. Brown sugar lends rich caramel notes to the filling, but if we used all brown sugar, the color would be murky.

We balance it with granulated sugar to get the ideal sweetness level. Turbinado goes on the top pie crust, and it's what creates that sparkly, super-crunchy crust.

What Type of Peach Is Best for Pie?

For optimal flavor, use fresh peaches, and seek out a freestone variety, whose flesh easily releases from the pit. With cling or clingstone peaches, as the name indicates, the flesh clings to the pit, so they're a little more work to prepare. We prefer yellow peaches for their traditional color, but you could also use white peaches if you prefer.

In a pinch, you can use frozen sliced peaches. Thaw them completely, drain off the liquid, and pat dry with paper towels before tossing with the other ingredients.

How to Peel Fresh Peaches for Easy Peach Pie

We prefer peeled peaches for this pie, though you technically can leave the peel on if you prefer; it will soften a bit as the pie bakes but is likely to retain a little chew.

For the silkiest filling, remove the peel. The quickest way to do so is with a serrated vegetable peeler or serrated paring knife.

Another popular method is to dip the whole fruit into boiling water for a few seconds, then transfer the fruit immediately to an ice water bath—at which point the skins will easily slip off. But bringing a large pot of water to a boil and setting up a bowl of ice water honestly takes longer than simply peeling the peaches outright. Just know that you need a serrated blade for a proper grip on the skin.

Creative Ideas for Leftover Easy Peach Pie

If you happen to have leftovers, of course you can enjoy them cold from the fridge or reheated in the microwave (30 to 60 seconds) with a scoop of vanilla ice cream.

If you've let the pie languish for a bit—hard to believe, but it could happen—and the bottom crust is soggier than you like, here are some ways to still enjoy the pie. First, you can scoop some into a blender with some vanilla ice cream and a splash of milk, and blitz to make a peach pie milkshake. Or try chopping up a slice and layering with vanilla yogurt to make a pretty parfait with delicious textural contrasts. Finally, you can chop up a slice or scoop of pie (crust and filling) and mound it on top of oatmeal for a real breakfast treat.


  • 1 (14.1-oz.) package refrigerated pie crusts

  • 5 cups sliced peeled peaches (7 or 8 medium peaches)

  • ½ cup granulated sugar

  • ¼ cup cornstarch

  • ¼ cup packed brown sugar

  • 1 tbsp fresh lemon juice

  • ¾ tsp vanilla extract

  • ¼ tsp table salt

  • 2 tbsp unsalted butter, cut into small pieces

  • 1 large egg, lightly beaten

  • 2 Tbsp. turbinado sugar


  1. Preheat oven to 375°F. Set pie crusts out at room temperature according to package directions.

  2. Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine.

  3. Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge). Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filling. Unroll the other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 4 slits in top of pie for steam to escape.

  4. Bake at 375°F until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing.

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