Go Back
Judy John

Easy Peach Pie Recipe

This easy peach pie bakes with flaky crust, juicy peach filling, and cozy homemade flavor. It makes a simple dessert perfect for gatherings, holidays, or family treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 pieces pie crusts store-bought or homemade
Peach Filling
  • 5 medium peaches peeled and sliced
  • 3/4 cup brown sugar packed
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter cubed

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Measuring Cups
  • Measuring Spoons
  • Pie Dish
  • Baking Sheet
  • Cooling Rack
  • Freezer
  • Pastry Brush
  • Oven

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and place a baking sheet inside.
  2. Roll one pie crust into the pie dish and press gently into the edges.
  3. Mix sliced peaches, brown sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
  4. Pour peach filling into the crust and scatter butter cubes across the top.
  5. Place the second crust over the filling and crimp the edges securely.
  6. Cut small slits into the top crust for steam release during baking.
  7. Bake for 12 minutes until the crust looks golden and filling bubbles lightly.
  8. Cool pie briefly before slicing for cleaner pieces and thicker filling texture.

Notes

For thicker peach filling, cool the pie completely before slicing. Bake slightly longer for crispier crust texture. Freeze assembled unbaked pie tightly wrapped for future baking later. Chill pie briefly before cutting cleaner slices. Add almond extract, cinnamon, or caramel drizzle for flavor changes. Store pie covered for up to four days.