Peach Pie the Old Fashioned Two Crust Way

This old-fashioned peach pie recipe is a top-rated staple you’ll come back to every summer. 

How to Make Peach Pie

You'll find a detailed ingredient list and step-by-step instructions in the peach pie recipe below, but let's go over the basics:

Peach Pie Ingredients

These are the ingredients you’ll need to make this homemade peach pie recipe: 

• Pie crust: Use a store-bought double pastry crust or make your own at home. 
• Egg: Brushing the bottom crust with a beaten egg prevents sogginess. 
• Peaches: Peel and slice five cups of fresh peaches. 
• Lemon: Lemon juice adds bright acidity and helps prevent premature browning. 
• Sugar: Sweeten things up with a cup of white sugar. 
• Flour: All-purpose flour thickens the peach pie filling. 
• Spices: Ground cinnamon and ground nutmeg lend complexity and warmth. 
• Salt: A pinch of salt enhances the flavor of the filling, but it won’t make it taste salty. 
• Butter: Butter adds richness and flavor. 

How to Make Fresh Peach Pie 

Here’s a brief overview of what you can expect when you make fresh peach pie at home: 

1. Line the pie plate with the bottom crust and brush with the egg. 
2. Make the filling and pour it into the bottom crust. Dot with butter. 
3. Cover with the top crust, seal the edges, and cut slits for ventilation.
4. Bake until the juices start to bubble through the vents. 

How to Serve Peach Pie

This decadent peach pie is perfect as-is. However, if you want to take each slice over the top, you can’t go wrong with a dollop of homemade whipped cream or a scoop of homemade vanilla ice cream. How Long Does Peach Pie Last? 

How Long Does Peach Pie Last?

Store your homemade peach pie (covered loosely with storage wrap or foil) at room temperature for two days or in the refrigerator for up to four days. 

Can You Freeze Peach Pie?

Yes! You can freeze peach pie for up to six months wrapped tightly in at least one layer of storage wrap, followed by at least one layer of aluminum foil. 

Allrecipes Community Tips and Praise

“This recipe was SO easy,” according to Tracey Morgan-Scollan. “I did use prepared refrigerated pie crust, but it was amazing!! It was delicious and looked gorgeous! The only addition was Turbinado sugar on top to give it some crunch.”

“I made it exactly by these directions and absolutely loved it," says James. "My family has requested it several times and I made some for neighbors that also received rave reviews!!

“So easy and so good,” says Nic. “Definitely had the old-fashioned feel to it. Will make this pie every August from now on!”

Editorial contributions by Corey Williams