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Is there anything sweeter? Peach pie is one of those delectable summertime treats that you wait all year to devour. This easy peach pie is so simple it'll make sure you get to enjoy a slice (or two or three) on many occasions this summer!
There's this incredibly short window when peaches are in season and it's high on the list as far as favorite times of year go. When the peaches are plump, fuzzy, and perfectly ripe – every sweet sweet bite screams summer.
If pie reminds you of your grandmother, it's because that woman took the time and care to create homemade moments of bliss for her family. Understandably, not all of us have the same amount of kitchen time as previous generations, and that's why this easy peach pie recipe is perfect for those of us who want the made-with-love feeling on a quick turnaround. Easy peach pie wouldn't be as easy without the option of using store-bought crust — and there's no shame here! This keeps the prep time to 20 minutes, meaning you can carry on with life while the pie bakes. And trust us, there's no compromise on taste. This easy peach pie is downright divine!
What makes this peach pie recipe easy?
When you think easy, pie isn't usually one of the first things that comes to mind – but! – here's why this peach pie recipe really is easy:
- Preparing the peaches: The hardest part of making peach pie is peeling the peaches, but it turns out this is an unnecessary step! That's why this recipe doesn't call for it and you can spare yourself the time and energy for the peach prep step.
Some people feel that peach skin tastes a bit bitter, however, between the sweet, fresh peaches and the sugar in this pie recipe, there's no bitter taste detected. You can peel them if you really want to, but we don't think it's necessary!
- Pie crusts: There's no denying that homemade pie crust is delightful! But, it's also labor-intensive and time-consuming. So, if you want to save yourself this step, you can absolutely use store-bought crusts. Part of what makes this easy peach pie recipe just that easy is by using 2 store-bought crusts. You can trust that there have never been any complaints from those gobbling it down!
The ingredient list is surprisingly small, and includes these 5:
- Chopped peaches
- All-purpose flour
- Store-bought pie crusts (you'll need 2)
How to make a peach pie recipe easy
Typically, peach pie recipes involve making your own pie dough and shaping your own crusts and often require lots and lots of baking time. This is not the case here! Let's walk through the five ingredients and five steps to making an easy peach pie.
To pull 5 ingredients into a perfect peach pie, here's what you need to do:
- Prepare the peach pie filling: Combine the peaches, sugar, vanilla, and flour in a medium-sized bowl and stir to combine. Easy!
- Prepare the 1st pie crust: What's there to prepare if you're using store-bought? Well, you can transfer the store-bought pie crust to our own pie pan, which makes it nicer to serve. If you do this, you'll want to buy deep-dish pie crusts but use a regular pie pan. Then, use a fork to poke several holes in the bottom of one pie crust. This first pie crust will be your bottom crust.
- Add the peaches: Slide the peach filling into the pie pan where you've poked holes in the first pie crust.
- Prepare the 2nd pie crust: This will act as your top crust. Cut the second pie crust into strips and create a weave or lattice crust (as seen in the pictures). You could also bake it with no crust on top for a slightly lighter version. If you opt to cover the whole pie, make sure to use a sharp knife to cut little vents so the steam can escape.
- Bake: Bake the pie for 15 minutes at 425 degrees then turn the oven temperature down to 375 degrees Fahrenheit and continue baking the pie for another 30 minutes, or until the crust is golden brown and the peaches are bubbling.
Now comes the hardest part … let the pie cool for at least 45 minutes before cutting into it. The pie will be runny if you don't wait.
What to serve with peach pie
Whether it's a family dinner, backyard bbq, graduation party, or other summer celebration, this pie is perfection. If you're looking to add even more flavor to the pie, here are a handful of great options:
Can I leave the skins on peaches for pie?
Yes! Peeling the peaches adds a lot of time and work, and we feel it's unnecessary. They add a very slight chewy texture (which we like!) and give the pie a beautiful pink hue. And between the sweet peaches and all the sugar, they don't taste bitter to us at all.
What are the best peaches for pies?
The best peaches to use for pies are freestone yellow peaches. They have darker-colored skin, bright yellow flesh, and twist easily off the pit.
Can I use canned peaches?
Fresh or frozen are the top two options, but if you don't have either, you can use canned peaches. Note that canned fruits are soft and can come pre-cooked, so you may have to adjust the cooking time. Canned peaches can be a great option when fresh peaches aren't in season.
Can I use frozen peaches?
You can use frozen sliced peaches for this recipe, as they will slowly thaw and cook in the oven. Taste the peach mixture before baking, if they aren't super sweet peaches you can adjust the sugar to accommodate.
How to store peach pie?
Cover the pie with a glass cover or aluminum foil, and you can keep it at room temperature on the counter for 2 days. If stored in the refrigerator, it will keep for an additional couple of days.
Can you freeze this peach pie?
Pie does great frozen! Store it in a reusable container with an airtight lid, label it, and place it in the freezer. It will keep for 6 months.
Should I use an egg wash?
You definitely can if you'd like! We chose not to because we wanted this peach pie recipe to be as easy as possible. But if you want to make an egg wash, whisk 1 egg with a tablespoon of water and brush the top of the crust with it lightly. You could even sprinkle some coarse sugar on top!
- 8 medium peaches (cut into 1-inch pieces (leave the skin on))
- ⅔ cup sugar
- 1 tablespoon vanilla
- ¼ cup all-purpose flour
- 2 store-bought pie crusts
- Preheat your oven to 425 degrees Fahrenheit. Combine the peaches, sugar, vanilla, and flour in a medium-sized bowl and stir to combine.8 medium peaches, ⅔ cup sugar, 1 tablespoon vanilla, ¼ cup all-purpose flour
- Using a fork, poke several holes in the bottom of one pie crust.2 store-bought pie crusts
- Add the peaches to the pie pan. Remove the second pie crust from the pan it came on and use it to top your pie. Or you can cut it into strips and create a weave on top of the pie. You could also bake it with no crust on top for a slightly lighter version.
- Bake the pie for 15 minutes at 425 degrees then turn the oven temperature down to 375 degrees Fahrenheit and continue baking the pie for another 30 minutes, or until the crust is golden and the peaches are bubbling. If the edges of the crust look like they're browning too quickly, cover them with a ring of foil or a pie shield. Let the pie cool for at least 45 minutes before cutting into it – this is the hardest step, but the pie will be runny if you don't wait.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.