15 Juicy Easy Peach Pie Recipes

Nothing beats the juicy sweetness of fresh peaches wrapped in a flaky crust. You’ll love these 15 easy peach pie recipes that make baking simple and delicious. Whether you’re a beginner or a pie pro, each one delivers that perfect summer flavor without fuss. From classics to fun twists, grab your ripe peaches and let’s get pie-making!

15 Juicy Easy Peach Pie Recipes

Ready to fill your kitchen with the aroma of baking peaches? These recipes use fresh or canned peaches for convenience, with tips to avoid soggy bottoms and runny fillings. Pick your favorite and bake up some joy today.

1. Classic Easy Peach Pie

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This timeless pie bursts with fresh peach flavor in a buttery crust. Tender fruit slices mingle with warm spices for a juicy, not-too-sweet filling that flakes perfectly every time.

Ingredients

• 2 pie crusts (store-bought or homemade)
• 6 cups fresh peaches, peeled and sliced (about 8 peaches)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons butter, cut into pieces
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the peaches. Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl. Let sit 15 minutes to release juices.

2. Preheat oven. Set to 375°F (190°C). Fit bottom crust into a 9-inch pie dish, pressing gently.

3. Fill the pie. Pour peach mixture into crust, dot with butter. Top with second crust, crimp edges, and cut slits for steam.

4. Apply egg wash. Brush top with beaten egg for shine. Place on baking sheet.

5. Bake until golden. Bake 45-50 minutes until crust is golden and filling bubbles. Cool 2 hours before slicing.

2. Lattice Peach Pie

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Flaky lattice top lets the juicy peaches peek through, adding a beautiful weave that’s easier than you think. Cinnamon-spiced filling stays thick and flavorful.

Ingredients

• 2 pie crusts
• 7 cups peach slices
• ¾ cup sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• Pinch nutmeg
• 2 tablespoons butter

Step-by-Step Instructions

1. Mix filling. Combine peaches, sugars, cornstarch, vanilla, cinnamon, and nutmeg. Rest 20 minutes.

2. Roll bottom crust. Press into pie plate. Preheat oven to 400°F (200°C).

3. Add filling. Spoon peaches into crust, dot with butter.

4. Weave lattice. Cut second crust into 1-inch strips. Lay half horizontally, then vertically over, weaving alternately. Trim and crimp edges.

5. Bake to perfection. Bake 15 minutes at 400°F, then 35-40 minutes at 375°F until lattice browns. Cool completely.

3. Peach Crumb Pie

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Crispy crumb topping crowns tender peaches for a no-fuss pie that’s crunchy outside and gooey inside. Perfect if you skip fancy crust work.

Ingredients

• 1 pie crust
• 6 cups peaches, sliced
• ½ cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• Crumb topping: ¾ cup flour, ½ cup brown sugar, ½ cup oats, ½ cup butter (cold, cubed), ½ teaspoon cinnamon

Step-by-Step Instructions

1. Prep peaches. Mix slices with sugar, cornstarch, and zest. Let macerate 10 minutes.

2. Fit crust. Line 9-inch pie dish with crust, flute edges. Preheat oven to 375°F.

3. Make crumbs. Cut butter into flour, sugar, oats, and cinnamon until pebbly.

4. Assemble pie. Pour peaches into crust, sprinkle crumbs evenly.

5. Bake until bubbly. 50-55 minutes, tenting with foil if browning fast. Cool 3 hours.

4. No-Bake Peach Pie

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Creamy, fridge-set pie with fresh peaches in a cookie crust—no oven needed. It’s light, tangy, and ready in under an hour plus chill time.

Ingredients

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy cream, whipped
• 4 cups peach slices (fresh or canned, drained)
• 3 oz peach Jell-O
• 1 cup boiling water

Step-by-Step Instructions

1. Make crust. Mix crumbs and butter, press into 9-inch pie plate. Chill 15 minutes.

2. Prep filling base. Beat cream cheese and powdered sugar until smooth. Fold in whipped cream.

3. Dissolve Jell-O. Stir into boiling water until clear, cool slightly.

4. Layer peaches. Arrange half peaches in crust, pour half Jell-O over. Spread cream filling, top with remaining peaches and Jell-O.

5. Chill firm. Refrigerate 4 hours or overnight. Slice cold.

5. Gluten-Free Peach Pie

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Buttery gluten-free crust holds juicy peaches spiced just right. No one will guess it’s grain-free—tender and sliceable.

Ingredients

• 2 cups gluten-free 1:1 flour blend
• ½ cup cold butter, cubed
• 1 egg
• 2 tablespoons ice water
• 6 cups peaches
• ¾ cup sugar
• 3 tablespoons tapioca starch
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon

Step-by-Step Instructions

1. Make dough. Pulse flour and butter in processor until crumbly. Add egg and water, form disk. Chill 30 minutes.

2. Prep filling. Toss peaches with sugar, starch, juice, cinnamon.

3. Roll crusts. Preheat to 375°F. Line dish with bottom crust.

4. Fill and top. Add filling, top crust or lattice. Crimp.

5. Bake golden. 45-50 minutes. Cool before cutting.

6. Vegan Peach Pie

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Dairy-free delight with coconut oil crust and aquafaba wash. Juicy peaches shine in this simple, plant-based pie everyone craves.

Ingredients

• 2¼ cups flour
• ½ cup coconut oil, solid
• 1 tablespoon sugar
• ½ teaspoon salt
• 6-8 tablespoons ice water
• 7 cups peaches
• ¾ cup cane sugar
• 3 tablespoons cornstarch
• 2 tablespoons aquafaba (for wash)

Step-by-Step Instructions

1. Dough time. Cut oil into flour, sugar, salt. Add water to form dough. Divide, chill 1 hour.

2. Filling mix. Combine peaches, sugar, cornstarch. Rest 15 minutes.

3. Assemble. Preheat 375°F. Line pie dish, fill, top crust. Brush aquafaba.

4. Bake vegan-style. 50 minutes until crisp. Cool fully.

7. Peach Blueberry Pie

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Sweet peaches pair with tart blueberries for a juicy, colorful filling. Bursting berries make every bite exciting and balanced.

Ingredients

• 2 pie crusts
• 4 cups peach slices
• 2 cups blueberries
• ¾ cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 2 tablespoons butter

Step-by-Step Instructions

1. Combine fruits. Gently mix peaches, blueberries, sugar, cornstarch, juice, cinnamon.

2. Crust ready. Fit bottom into dish. Preheat 400°F.

3. Fill up. Add mixture, dot butter, top crust with slits.

4. Egg wash optional. Brush if desired.

5. Bake bubbly. 15 min high, 40 min at 375°F. Cool 2+ hours.

8. Peach Almond Pie

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Toasted almonds and peaches create nutty, creamy layers. Frangipane base adds richness without overpowering the fruit.

Ingredients

• 1 pie crust
• Frangipane: ½ cup almond flour, ¼ cup sugar, ¼ cup vegan butter, 1 egg
• 6 cups peaches
• ½ cup sugar
• 2 tablespoons cornstarch
• ½ teaspoon almond extract
• Sliced almonds for top

Step-by-Step Instructions

1. Frangipane blend. Beat almond flour, sugar, butter, egg smooth.

2. Peach prep. Toss slices with sugar, cornstarch, extract.

3. Layer it. Spread frangipane in baked blind crust (375°F, 15 min). Preheat oven.

4. Top and bake. Add peaches, almonds. 40 minutes at 375°F.

5. Cool set. 2 hours minimum.

9. Bourbon Peach Pie

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Bourbon infuses warm caramel notes into juicy peaches. A Southern twist that elevates the classic without extra work.

Ingredients

• 2 pie crusts
• 7 cups peaches
• ¾ cup brown sugar
• 3 tablespoons cornstarch
• 2 tablespoons bourbon
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 2 tablespoons butter

Step-by-Step Instructions

1. Flavor filling. Mix peaches, sugar, cornstarch, bourbon, vanilla, cinnamon. Marinate 20 minutes.

2. Bottom crust. Into dish. Oven to 375°F.

3. Fill and top. Pour in, dot butter, lattice top.

4. Bake infused. 50-55 minutes, bubbling edges.

5. Rest flavorful. Cool 3 hours.

10. Peach Cobbler Pie

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Pie meets cobbler with drop biscuit top over saucy peaches. Easy, hearty, and full of biscuit crunch.

Ingredients

• Bottom: 4 cups peaches, ½ cup sugar, 2 tbsp cornstarch
• Topping: 1 cup flour, ¼ cup sugar, 1½ tsp baking powder, ½ cup milk, ¼ cup butter (melted), ½ tsp cinnamon

Step-by-Step Instructions

1. Sauce peaches. Mix in skillet or dish, rest 10 min. Preheat 400°F.

2. Topping batter. Stir flour, sugar, powder, milk, butter, cinnamon.

3. Drop on. Spoon batter over fruit.

4. Bake high. 25-30 minutes until topping golden.

5. Serve warm. No chill needed.

11. Rustic Peach Galette

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Free-form galette skips the dish for rustic charm. Buttery edges hug spilling peaches—impressive yet foolproof.

Ingredients

• 1 pie crust
• 5 cups peaches
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 egg (wash)
• Turbinado sugar for sprinkle

Step-by-Step Instructions

1. Filling ready. Toss peaches, sugar, cornstarch, juice.

2. Roll wide. On floured surface to 12-inch circle.

3. Mound center. Leave 2-inch border.

4. Fold rustic. Pleat edges over filling. Brush egg, sugar.

5. Bake free. 375°F, 35-40 min on sheet. Cool slightly.

12. Peach Streusel Pie

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Nutty streusel amps up the crunch over spiced peaches. One-bowl topping makes it quick and addictive.

Ingredients

• 1 pie crust
• 6 cups peaches
• ¾ cup sugar
• 3 tbsp cornstarch
• Streusel: ¾ cup flour, ½ cup pecans (chopped), ½ cup brown sugar, ⅓ cup butter

Step-by-Step Instructions

1. Peach toss. Sugar, cornstarch.

2. Crust in. Preheat 375°F.

3. Streusel mix. Crumble ingredients.

4. Layer pie. Fruit in, streusel on.

5. Bake crisp. 50 min. Cool.

13. Fresh Peach Custard Pie

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Silky custard bakes around peaches for creamy contrast. Simple pour-and-bake magic.

Ingredients

• 1 pie crust (pre-baked)
• 4 cups peach slices
• 1 cup milk
• ¾ cup sugar
• 2 eggs
• 2 tbsp flour
• 1 tsp vanilla
• ¼ tsp nutmeg

Step-by-Step Instructions

1. Blind bake crust. 375°F, 15 min with weights.

2. Custard whisk. Milk, sugar, eggs, flour, vanilla, nutmeg.

3. Peaches down. Arrange in crust.

4. Pour over. Bake 375°F, 45 min set.

5. Chill creamy. 4 hours.

14. Canned Peach Pie

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Shortcut with canned peaches for year-round ease. Drain well for perfect thickness every time.

Ingredients

• 2 pie crusts
• 2 (29-oz) cans peaches, drained
• ½ cup sugar
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 2 tbsp butter
• Lemon juice splash

Step-by-Step Instructions

1. Drain peaches. Pat dry, mix sugar, cornstarch, cinnamon, juice.

2. Bottom crust. Preheat 375°F.

3. Fill dot. Butter bits.

4. Top seal. Slits, crimp.

5. Bake quick. 45 min. Cool.

15. Mini Peach Pies

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Bite-sized pies in muffin tins—perfect portions. Great for parties, same juicy taste scaled down.

Ingredients (12 minis)

• 2 pie crusts
• 3 cups peaches, chopped
• ⅓ cup sugar
• 2 tbsp cornstarch
• ½ tsp cinnamon
• Butter pats

Step-by-Step Instructions

1. Filling small. Mix peaches, sugar, cornstarch, cinnamon.

2. Cut rounds. Preheat 375°F. Press into greased muffin tin.

3. Spoon in. Top with small crust circles or stars, slits.

4. Butter touch. Dot each.

5. Bake mini. 25-30 min. Cool in tin 10 min.

FINAL THOUGHTS

You’ve got 15 ways to master juicy peach pies now. Pick one that fits your pantry and bake away—fresh peaches make it magical. Share with friends or keep for cozy nights. Your kitchen adventures just got sweeter. Keep experimenting and enjoy every slice!