Nothing beats the sweet, juicy taste of peaches wrapped in buttery pie crust. You can make these classics right at home with simple ingredients. Whether you're craving a traditional pie or fun handheld treats, these recipes deliver that perfect flaky crust and summer fruit flavor.
We've gathered 11 tried-and-true peach and pie crust recipes to inspire your baking. From pies to tarts, each one uses real pie dough for that homemade magic. Grab your rolling pin—you're in for a treat.
11 Classic Peach and Pie Crust Recipes
These recipes spotlight peaches in every flaky bite. Dive in and bake your way through sun-ripened goodness.
1. Classic Peach Pie
This timeless pie bursts with fresh peaches in a tender, buttery crust. The filling stays juicy without sogginess, offering sweet-tart balance and crisp edges that melt in your mouth.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
- 8 cups fresh peaches, peeled and sliced (about 8–10 peaches)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Make the Pie Crust
Mix flour and salt in a bowl. Cut in cold butter with a pastry blender until pea-sized. Sprinkle ice water, one tbsp at a time, until dough forms. Divide into two discs, wrap, and chill 1 hour.
2. Prepare the Peach Filling
Toss sliced peaches with sugar, cornstarch, cinnamon, and lemon juice in a large bowl. Let sit 15 minutes to release juices. Drain excess liquid.
3. Roll and Fit Bottom Crust
Preheat oven to 425°F. Roll one dough disc to 12-inch circle on floured surface. Fit into 9-inch pie dish. Trim edges.
4. Add Filling and Top Crust
Pour filling into crust. Roll second disc and cut into strips for lattice. Weave over top. Crimp edges. Brush with egg wash.
5. Bake to Perfection
Bake 15 minutes at 425°F, then reduce to 375°F for 40–45 minutes until golden and bubbly. Cool 3 hours before slicing.
2. Peach Cobbler with Pie Crust Topping
Flaky pie crust crowns bubbly peaches in this cozy cobbler. It's easier than pie but delivers the same crisp layers and caramelized fruit sweetness.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cubed
- 6–8 tbsp ice water
- 8 cups fresh peaches, sliced
- 1 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp nutmeg
Step-by-Step Instructions
1. Prepare Pie Crust Dough
Combine flour and salt. Cut in butter until crumbly. Add ice water gradually to form dough. Chill 30 minutes.
2. Mix Peach Filling
Toss peaches with sugar, cornstarch, vanilla, and nutmeg. Pour into 9×13-inch baking dish.
3. Roll and Cut Crust Topping
Preheat oven to 400°F. Roll dough thin, cut into strips or shapes. Arrange over filling, leaving gaps for steam.
4. Brush and Bake
Dot with butter if desired. Bake 35–40 minutes until crust is golden and filling bubbles. Cool slightly.
3. Rustic Peach Galette
A free-form galette lets peaches shine in a thin, crisp crust. It's forgiving for beginners, with caramelized edges and minimal fuss.
Ingredients
- 1 ¼ cups flour
- ½ tsp salt
- ½ cup cold butter
- 3–4 tbsp ice water
- 5 cups peaches, sliced
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
Step-by-Step Instructions
1. Make Galette Dough
Pulse flour, salt, and butter in food processor until sandy. Add ice water to form dough. Flatten into disc, chill 1 hour.
2. Prep Peach Filling
Mix peaches, sugar, cornstarch, and zest. Set aside.
3. Roll and Assemble
Preheat oven to 400°F. Roll dough to 12-inch circle on floured parchment. Mound filling in center, fold edges over 2 inches.
4. Bake Until Golden
Brush edges with water, sprinkle sugar. Bake 35–40 minutes until crust browns. Cool on rack.
4. Peach Hand Pies
Portable peach hand pies pack pie flavor into crispy pockets. Perfect for picnics, with sealed edges that hold in juicy fruit.
Ingredients
- 2 cups flour
- 1 tsp salt
- ¾ cup cold butter
- 5–6 tbsp ice water
- 3 cups peaches, diced
- ⅓ cup sugar
- 2 tbsp flour
- ½ tsp cinnamon
Step-by-Step Instructions
1. Prepare Dough
Mix flour and salt. Cut in butter. Add water to form dough. Divide, chill 30 minutes.
2. Make Filling
Combine peaches, sugar, flour, and cinnamon. Cook over medium heat 5 minutes until thick. Cool.
3. Assemble Pies
Preheat oven to 425°F. Roll dough, cut 4-inch circles. Spoon filling, fold, crimp edges.
4. Bake and Cool
Place on lined sheet. Bake 15–20 minutes until golden. Cool before eating.
5. Peach Turnovers
Crispy turnovers fold peaches into golden triangles. Spice adds warmth, and they bake up fast for quick treats.
Ingredients
- 2 cups flour
- ½ tsp salt
- ⅔ cup cold shortening
- 5 tbsp cold water
- 4 cups peaches, chopped
- ½ cup brown sugar
- 1 tbsp cornstarch
- ½ tsp almond extract
Step-by-Step Instructions
1. Dough Prep
Blend flour, salt, shortening. Add water for dough. Chill 20 minutes.
2. Filling Mix
Toss peaches with sugar, cornstarch, extract. Let thicken.
3. Shape Turnovers
Preheat 400°F. Roll dough, cut squares. Fill, fold diagonally, seal.
4. Bake Golden
Brush milk, sprinkle sugar. Bake 20–25 minutes. Cool 10 minutes.
6. Peach Tart with Shortbread Crust
Buttery shortbread crust cradles glazed peaches in this elegant tart. It's lighter than pie, with a cookie-like base.
Ingredients
- 1 ½ cups flour
- ½ cup powdered sugar
- ¾ cup cold butter
- 4 cups peaches, thinly sliced
- ½ cup apricot jam
- 2 tbsp sugar
- 1 tsp vanilla
Step-by-Step Instructions
1. Crust Dough
Mix flour, sugar. Cut in butter for crumbs. Press into 9-inch tart pan. Chill 30 minutes.
2. Blind Bake Crust
Preheat 375°F. Line with foil and beans. Bake 20 minutes, remove foil, bake 10 more.
3. Arrange Peaches
Toss slices with sugar, vanilla. Fan over warm crust.
4. Glaze and Finish
Bake 25–30 minutes. Warm jam, brush over top. Cool completely.
7. Peach Crumb Pie
Single crust pie gets a crunchy streusel crown over peaches. Texture contrast makes every bite irresistible.
Ingredients
- Pie crust (store-bought or from recipe #1 bottom)
- 6 cups peaches, sliced
- ¾ cup sugar
- 3 tbsp cornstarch
- Crumb Topping: ¾ cup flour, ½ cup sugar, ⅓ cup butter, ½ tsp cinnamon
Step-by-Step Instructions
1. Fit Bottom Crust
Line 9-inch pie dish with rolled crust. Flute edges.
2. Peach Filling
Mix peaches, sugar, cornstarch. Fill crust.
3. Make Crumb Topping
Combine flour, sugar, cinnamon. Cut in butter for crumbs. Sprinkle over filling.
4. Bake Through
Preheat 400°F. Bake 45–50 minutes until topping browns and center bubbles. Cool 2 hours.
8. Peach Slab Pie
Big-batch slab pie feeds a crowd with thin, shareable crust. Peaches bake evenly in the sheet pan format.
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 ½ cups cold butter
- 9–10 tbsp ice water
- 10 cups peaches, sliced
- 1 ½ cups sugar
- ½ cup cornstarch
- 2 tsp cinnamon
Step-by-Step Instructions
1. Double Dough
Make double pie crust recipe. Divide into two, chill.
2. Roll Bottom Layer
Preheat 425°F. Roll half dough to fit 10×15-inch sheet pan.
3. Fill Generously
Mix peaches, sugar, cornstarch, cinnamon. Spread evenly.
4. Top and Bake
Roll top crust, cover, cut slits. Bake 25 minutes at 425°F, then 375°F 25–30 minutes.
9. Peach Lattice Pie
Woven lattice lets peaches peek through flaky strips. It's beautiful and bakes with even crispness.
Ingredients
- Pie crust for double crust (as in recipe #1)
- 7 cups peaches, sliced
- ¾ cup sugar
- ¼ cup tapioca
- 1 tbsp lemon juice
- ½ tsp almond extract
Step-by-Step Instructions
1. Prep Crust
Make and chill double crust dough.
2. Filling Ready
Toss peaches with sugar, tapioca, lemon juice, extract.
3. Bottom and Lattice
Fit bottom crust. Fill. Roll top, cut ½-inch strips, weave lattice.
4. Bake Beautifully
Brush milk, bake 425°F 15 minutes, 375°F 40 minutes. Cool fully.
10. Peach Crostata
Italian-style crostata folds peaches in a rough, freeform crust. It's quick and rustic with bold fruit flavors.
Ingredients
- 1 ½ cups flour
- ½ tsp salt
- 10 tbsp cold butter
- 3 tbsp sour cream + 3 tbsp ice water
- 5 cups peaches, sliced
- ½ cup sugar
- 2 tbsp flour
- 1 tsp ginger
Step-by-Step Instructions
1. Mix Dough
Blend flour, salt, butter. Stir in sour cream mixture. Form disc, chill 1 hour.
2. Peach Prep
Combine peaches, sugar, flour, ginger.
3. Assemble Freeform
Preheat 400°F. Roll to oval, transfer to sheet. Mound filling center, fold edges.
4. Bake Rustic
Sprinkle edges sugar. Bake 40–45 minutes until browned.
11. Peach Pie Bars
Portable bars mimic pie with press-in crust and crumb topping. Easy to slice and share.
Ingredients
- Crust: 2 cups flour, ½ cup sugar, ½ tsp salt, 1 cup butter
- 6 cups peaches, chopped
- ½ cup sugar
- ¼ cup cornstarch
- Topping: 1 cup flour, ½ cup brown sugar, ½ cup butter
Step-by-Step Instructions
1. Crust Base
Preheat 350°F. Mix flour, sugar, salt. Cut in butter, press into 9×13 pan. Bake 20 minutes.
2. Filling Cook
Simmer peaches, sugar, cornstarch until thick.
3. Add Topping
Spread filling over crust. Crumble topping mix over.
4. Bake Bars
Bake 30–35 minutes until set. Cool, cut into bars.
FINAL THOUGHTS
Pick your favorite peach and pie crust recipe and bake it this weekend. Fresh peaches make all the difference, so head to the market.
You'll love how these turn out—flaky, juicy, and full of summer. Share with friends or keep them all for yourself.
Keep experimenting with these bases. Your kitchen adventures just got sweeter.
