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Fresh Peach Pie with Flaky Butter Crust

This Fresh Peach Pie with Flaky Butter Crust is about to become your favorite peach pie. Everyone loves a flaky, all-butter crust, and this one delivers. The peach filling is perfectly thick and juicy. 

Peach Pie Butter Crust

Video: Watch Us Make This Recipe

Fresh Peach Pie with Butter Crust

There’s absolutely nothing else like homemade peach pie, loaded with fresh, ripe in-season peaches. This juicy peach pie is double-hugged by the flakiest all-butter crust there ever was. Homemade peach pie is a must-have during sweet peach season, when abundant peaches are ripe and juicy. It’s the perfect summer dessert for any gathering.

Why This Recipe Stands Out

  • The all-butter crust is flaky and buttery, and we double the crust so you get plenty of it in every bite.
  • This peach pie recipe makes the most out of fresh, juicy, ripe peaches that are in season.
  • The blend of spices meld together perfectly, for the most delicious filling.
  • The pie sets up beautifully after baking and cooling.
Fresh sliced peaches
Use very sweet peaches that are semi-ripe

Picking Perfect peaches

The perfect peach pie begins with perfect peaches. Get the most out of your peaches by looking for these qualities:

Feel: You’ll want plenty of semi-ripe, very sweet peaches. It’s important to use peaches that aren’t overly ripe, since too-ripe fruit breaks down quickly during the baking process and will result in a mushy filling. Go for semi-ripe peaches that are just slightly soft and yields just a bit when pressed near the stem (if you’re not planning to use your peaches right away, buy firmer peaches and let them ripen a bit on your kitchen counter.)

Appearance: Choose peaches that are heavier and larger; they’ll tend to be juicier and sweeter. Vibrant, deep color throughout the surface of peaches indicates fruit that’s been grown under prime conditions and will yield better flavor.

Smell: Go with peaches that not only look great, but smell great. A sweet, peachy aroma indicates the fruit holds delicious flavor within.

Storing Peaches

If your peaches are firm but you want to use them within a couple of days, simply let them soften to desired ripeness on your kitchen counter. For somewhat faster ripening, you can place them in a closed paper bag at room temperature. Adding a banana in the bag can speed up the process even more.

Once peaches feel slightly tender on top, they’re ripe and can be stored in the fridge to keep them from over-ripening.

If you’re not planning to use firm peaches for more than a couple of days, you can choose to ripen them later without compromising flavor.

peach pie with butter crust
Flaky double crust for the best peach pie; we use only real butter.

Key Steps

Perfect Pie Crust

This double crust recipe is what I use in all my pies. I’ve tried a ton of other pie crusts, including store bought options in a pinch.

This pie crust is the real deal. It’s all-butter, wonderfully flaky, and tastes phenomenal. No shortening, no trans-fats, no artificial anything. Not in the crust nor in the peachy filling. Just all-natural goodness.

This peach pie is unbelievably amazing when warmed up and served à la mode with vanilla ice cream. Or freshly whipped cream. It’s more than okay to eat peach pie for breakfast.

peach pie with ice cream
Serve peach pie with ice cream or stabilized whipped cream

Try our Famous Apple Pie, too

Commonly Asked Questions

Can I use frozen peaches for my homemade peach pie?

Though we highly recommend using fresh peaches, you can use frozen peaches for your homemade peach pie. Thaw the frozen peaches and drain any excess liquid before using them in your pie. You may need to adjust the sugar and flour amounts slightly to account for the extra moisture. Keep in mind that the finished texture will likely be different when using frozen peaches.

How do I prevent my peach pie filling from becoming too runny?

To prevent your peach pie filling from becoming too runny, make sure to use fresh peaches that are ripe but not overly juicy. You can also add a thickener like flour or cornstarch to the filling mixture. Additionally, avoid overfilling the pie with the peach mixture and make sure to vent the top crust to allow steam to escape during baking.

Can I add other fruits to my peach pie?

Absolutely! You can experiment with adding other fruits to your peach pie, such as raspberries, blueberries, or blackberries. Just be mindful of the ratios and flavors, so they complement each other well.

How do I store a homemade peach pie?

Once the peach pie has cooled completely, you can cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It should stay fresh for up to 3-4 days. If you want to store it for a longer period, you can freeze the pie after baking. Wrap it well in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be kept in the freezer for up to 2-3 months.

How do I serve peach pie?

You can serve peach pie warm or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

peach pie flaky butter crust

Fresh Peach Pie with Flaky Butter Crust

5 from 147 ratings
This Fresh Peach Pie with Flaky Butter Crust is a standout recipe that’s supremely peachy. Everyone loves a great crust, and this one’s all butter – no trans fats or artificial ingredients.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Author: Amy Dong


For the dough (double crust):

  • 2 ½ cups all purpose flour
  • ½ tsp table salt
  • 1 cup butter, chilled and diced
  • ½ cup very cold ice water
  • 1 large egg, lightly beaten

For the Filling:


  • Dough (make ahead): In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible.
  • Chill: Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
  • Preheat: Preheat oven to 450F with rack on second-to-lowest position. Place a large cookie sheet on the rack to heat up.
  • Roll: Roll the larger dough ball out to fit bottom/sides of 9-inch pie pan, with bit extra for edges. If dough is firm, you may need to roll it out twice. Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Brush bottom crust with some of the beaten egg. Roll the smaller dough ball to fit over top of 9-inch pie pan and set it aside.
  • Filling: In a colander, add sliced peaches and sprinkle with lime juice. Toss gently and let juices drain out. In a bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Pour mixture over peaches, tossing to coat. Spread peach filling into the pie crust. Dot evenly with butter. Cover with the top pie crust, folding edges under and fluting to seal (or use fork to press down.) Cut about 8 slits on top crust. Brush rest of beaten egg over the top. Sprinkle with desired amount of coarse sugar.
  • Bake: Carefully remove the heated cookie sheet from oven. Place pie on sheet and return to rack. Bake 10 minutes at 450F and then reduce to 350F. Bake 30-35 minutes or just until top is golden brown and filling is bubbling (cover loosely with foil if top browns too quickly.)
  • Cool: Cool completely at room temp to allow pie filling to set (very important.) Serve chilled or at room temp. Reheat if you want to serve warm.


  • Be sure to let pie cool completely; overnight is best, as the filling sets up when it reaches room temperature.
  • Serve with vanilla ice cream or stabilized whipped cream.
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Calories: 522kcal | Carbohydrates: 67g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 562mg | Potassium: 183mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1146IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

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Add a comment

Recipe Rating


    • veenaazmanov
    • 5 stars

    I love the Butter crust too. Delicious and takes the Pie to another level . Peaches are my favorite fruit and goes so well with this Pie and the Flaky crust. Yum.

    • Andrea Howe
    • 5 stars

    OMG drooling…this is beyond my favorite pie in the whole world! And yours looks like perfection. And that crust – so flaky. Making this!!

    • Bernice Hill
    • 5 stars

    hahaha, try living in Canada!!
    Actually we’re pretty lucky up here too. We have a wonderful fruit growing valley called the Okanagan and that’s where I love to get the bulk of my summer fruit. I can hardly wait for peach season to arrive so I can make a peach pie!!

      • chewoutloud

      That sounds amazing, Bernice! 🙂

    • Susan

    Looking forward to tasting this, it’s in the oven right now! That a lot of butter in that crust! When I make it again, I’ll likely add even more peaches, more like 7 cups as it was slightly flat, and I like big and lumpy. I come from a family of chefs and pie bakers, and I felt a bit rusty…especially when rolling out the crust, and trying not to make it tough by refilling. So, fingers crossed

    • Deborah A Mcgavock

    Thank u so much for this yummy pie crust recipe. I’ve always had trouble making it myself. Finally gave up and started using the unroll kind. This turned out great. Thanks again for this excellent recipe. I’ve noticed most of your recipes use a lot of egg yolks. What do u do with all the egg whites? I always try to get the yolks and whites to even out so I don’t have to store them since I always forget they’re in the fridge and have to toss them.

      • chewoutloud

      Deborah, I usually reserve my egg whites for an egg-white scramble just for me 🙂 Sooo glad you liked this pie/crust recipe – YAY!! 🙂

    • scrapbookadventures365

    I’ve never had a peach pie before so would love to try and slice of this right now! Looks amazing!

    • Judy Yurisich

    My mom’s peach pie was always my favorite and I helped her make it many times growing up, sadly I never had her write hers down before she passed away (she never used recipes) When I read yours I was overtaken with the similarities of hers and would have sworn after making and tasting it that it was my moms. I can not begin to thank you enough for giving me a part of my mom back.

      • chewoutloud

      This made me smile. Thanks, Judy

    • Elizabeth O

    Your peach pie flaky butter crust is looks decendant. I’m gonna make some pies for our family reunion, they will definitely like this. It makes my hungry, Lol!

      • chewoutloud

      Hope you all love it, Elizabeth! 🙂

    • Kaleigh

    anything peaches is good with me!! Also your food photography is amazing!!

      • chewoutloud

      I’m such a peach lover, too. Thanks, Kaleigh! 🙂

    • Elizabeth

    I’m from the south and I love anything with peaches. This pie is to die for.

    • Momma Addict

    Oh my goodness! You are an incredible chef. Not only do I fail miserably at backing pies but when I did they pictures were not pretty. My favorite part of this recipe is about having extra peaches on hand to eat right on the spot! I find this useful for more things I make.

    • Tanvi Rastogi (@Tanviidotcom)

    OMG That looks absolutely decadent. I would like to jump into the screen and grab a bite.


    • Fabiola Zefi

    This looks absolutely amazing! Peach anything hits so close to home for me! Love it and I grew up on it. Gotta make this!

      • chewoutloud

      Thanks, and happy peach-ing 😉

    • Nelu Mbingu

    Damn! I’m on a diet it’s hard to see something so delicious lol 🙂

      • chewoutloud

      Nelu, I totally get it – LOL 😉 We’ve got some super healthy treats and meals here that might help – enjoy!

    • Jessica Barnett

    Oh my! Thank you for the recipe! I will most def use this and update you on how it taste!

      • chewoutloud

      Yay, Jessica! Can’t wait to hear 🙂

    • jasminekeclipse

    I love peach season!! I need to pick up some nice fresh fruits soon, because I haven’t completely indulged yet! I also just might bake my first pie with this recipe!

    Jasmine /

      • chewoutloud

      I know, it’s sad that peaches are only in season for such a short time…definitely grab some up soon! 🙂

    • Heather Brummett

    YUM! I can almost taste this yummy creation! I also LOVE farmer’s markets and cooking with fresh fruits and veggies. Don’t they just taste better! I’ll have to look for some peaches now and try this recipe! 🙂

      • chewoutloud

      Yes and amen on the farmer’s markets! Hope you love this, Heather and thanks for being here today 🙂

    • Liza Perry

    First of all, yours pics are beyond amazing! They really made me wanna bite the screen haha
    What I really loved is the crust I saw! Its pretty important to have the perfect doughThank you for sharing great details and of course, I would definitely have it for breakfast haha

      • chewoutloud

      Aww, thank you so much, Liza! 🙂 And yeah, if one can have Pop Tarts and donuts for breakfast…then pie is definitely a go 🙂

    • Ramona

    Omg wow this looks so good!!

      • chewoutloud

      Thanks, Ramona 🙂

    • Sandra

    Your peach pie sounds amazing! However, I am uncertain about a 1/2 cup ground ginger. I’m assuming that’s supposed to be a 1/2 tsp? Maybe a 1/2 TBSP?
    Thanks for any clarity.

      • chewoutloud

      Oh, why yes…it’s tsp!! 😉 Fixed it! Thanks, Sandra!

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