If you’ve never made homemade peach pie before, consider this your nudge: This is a classic recipe with an all-butter crust and fresh peaches.

Homemade peach pie: Learn how to make a classic pie with an all-butter crust and fresh peaches.

Last summer, I bought 3 boxes of peaches from The Fruit Truck. This company transports fresh peaches from the South and sells them by the box in the North. A semi truck full of peaches sets up in a parking lot, and people line up to purchase huge boxes of peaches.

Each box is about 22 pounds and contains roughly 50 to 60 peaches.

I ended up with approximately 180 peaches over the course of the summer. Needless to say, I experimented with a lot of peach recipes – including peach pie.

Peaches from The Fruit Truck: Used to make delicious homemade peach pie.

I don’t want to say I mastered the art of peach pie making, but I made several darn good pies that people loved.

Today, I am sharing that recipe with you.

Have you made homemade peach pie before? If not, consider this your nudge! A classic recipe with a buttery crust and fresh peaches.

How To Make Really Good Peach Pie

Is there anything better than homemade pie made with the freshest of summer fruits? I don’t think so!

Making homemade pie may seem intimidating, but it need not be. You need two things to make the perfect homemade peach pie, IMHO:

  • Homemade pie crust: Is it absolutely necessary to make homemade crust? No. But I highly recommend it. Store-bought pie crust just isn’t that good. While I am partial to homemade pie crust made with butter, I know some people like crust made with Crisco better. Either one will be so much better than store-bought!
  • Fresh peaches: Fresh peaches that are just ripe work best for peach pie. The flesh of the peach should give slightly when pressed. In a pinch, you can use frozen peaches that are thawed. But if at all possible, use fresh.

It really is as simple as making a homemade all-butter crust and using fresh, ripe peaches.

Pie Crust For Beginners

I absolutely love making homemade pie – but I’m not too adept at making the crust look perfect. I’m more of a rustic pie crust kinda gal.

And you know what? My family doesn’t care if my crust looks perfect! They just care how it tastes.

Follow the recipe, below, for foolproof homemade pie crust – and keep these tips in mind:

  • Keep your ingredients cold! Ideally you’ll use cold butter, chilled flour, and ice water to make the crust. Cold ingredients help make a flaky crust.
  • Make a pretty top crust: The recipe, below, is enough for the bottom and top crust. The crust has roughly the same consistency of play dough, so you can roll it out, cut it into shapes, cut it into strips for a lattice crust, braid it or make other pretty designs for the top. Here is a good tutorial for making pretty top crusts.

If you have more pie crust than you need (which may happen if you use a smaller pie tin), consider making these delicious cinnamon-sugar pie crust cookies.

Homemade peach pie: A buttery crust and fresh peaches make for the tastiest of pies!

How Many Peaches Are Needed To Make Homemade Peach Pie?

This will vary depending on the size of your pie plate. I used a standard sized pie plate and used 6 average sized peaches. 

If you use a deep dish pie pan, you’ll need more peaches – up to 10.

Most importantly, pay attention when filling your pie crust. The peach filling should not flow over the top of the pan – it should be just under even with the top of the pan.

How To Cut Peaches For Peach Pie

Start by peeling the peaches with a paring knife.

Then, cut the peaches in half and remove the seed.

Place the peaches cut side down on a cutting board. Cut into small, bite-sized cubes – a little less than 1-inch by 1-inch.

Now go make that pie – you won’t regret it!

Homemade peach pie: Learn how to make a classic pie with an all-butter crust and fresh peaches.

Homemade Peach Pie

Yield: 8 servings

For a pie made in a standard pie tin, you'll need 6 or 7 peaches. For a deep dish pie, you'll need more - up to 10.


  • 2 1/2 cups (325 grams) all-purpose flour
  • 1 teaspoon fine grain sea salt
  • 1 tablespoon sugar (optional)
  • 1 cup (230 grams) cold butter, cut into cubes
  • 4 to 8 tablespoons ice water

For peach filling

  • 6 to 7 fresh peaches
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup corn starch


    1. To make pie crust dough: Place 1 1/2 cups of flour, salt, and sugar in a food processor. Pulse 5 times until ingredients are combined.
    2. Add butter cubes to food processor. Pulse about 15 times, until a dough starts to ocome together.
    3. Add remaining 1 cup of flour to the food processor. Pulse about 5 more times, until crumbly. Remove dough from the food processor and place in a large mixing bowl.
    4. Sprinkle 4 tablespoons of ice water over dough. Using a dough blender or fork, start pressing down on the dough to incorporate water and make the dough uniform. If the dough is too dry, add 1 tablespoon of ice water at a time (up to 4 tablespoons) until it holds together.
    5. Place dough on a clean counter and press into a ball and flatten. Place in plastic wrap and refrigerate at least an hour, overnight, or up to 2 days. (Dough can be made ahead of time and frozen.)
    6. To roll out dough: When ready to use, place the dough ball on the counter at room temperature for a few minutes. Lightly flour clean countertop.
    7. Take about half of the dough and roll into a flat circle with a rolling pin. The dough should extend about 1/2-inch beyond the pie tin. Carefully lift the pie crust and place into the tin. Trim dough using a kitchen scissors so it extends 1/2-inch beyond the edge.
    8. Repeat the process for the top crust, if using. You can either roll out an entire top or make a lattice or other design. If using a whole top crust, make a couple of cuts in the top to vent.
    9. To make peach filling: Peel peaches, cut in half and remove seed. Cut peaches into bite-sized chunks and place in a large mixing bowl. Add lemon juice, sugar, cinnamon, and corn starch. Mix to combine.
    10. Pour peach filling into the pie plate. Make sure the peach filling is even with the top of the pie plate so it doesn't overflow.
    11. Place top crust on top of the peaches - lattice, shapes, braided, etc. Crimp the edges of the crust up to seal. Sprinkle a tablespoon or two of granulated sugar on top of the top crust.
    12. Place pie plate on a large sheet pan to catch any filling that may overflow when baking.
    13. Bake for 10 minutes at 400F. Reduce heat to 375F and bake for an additional 30 to 40 minutes, until the crust is golden brown and the peach filling is bubbling. Bake time may vary from oven to oven, so make sure to keep a close eye on your pie! When done, allow to cool to warm or room temperature before diving in.

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