Peach pie is one of those desserts that feels like home. Sweet, juicy peaches tucked inside a flaky crust and kissed with cinnamon sugar what’s not to love? This version keeps things simple and reliable, with a filling that sets nicely and a golden top that crackles just a bit when you slice it.

If you’re craving something nostalgic yet easy enough for a weeknight bake, this pie hits the mark. Serve it warm with vanilla ice cream, and you’re set.

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Why This Recipe Works

Balanced sweetness: The cinnamon sugar brings warmth without overpowering the peaches.

Perfect texture: A touch of cornstarch thickens the juices so the filling isn’t runny.

Foolproof crust: Using a store-bought or homemade double crust both work steam vents and an egg wash ensure a crisp, golden top.

Consistent results: Par-chilling the assembled pie and baking on a hot sheet pan prevent soggy bottoms.

Ingredients

Pie Crust: 1 double pie crust (store-bought or homemade), chilled
Peaches: 6–7 cups ripe peaches (about 8–10 medium), peeled, pitted, and sliced 1/2-inch thick
3/4 cup granulated sugar
2 tbsp light brown sugar
2 1/2 tbsp cornstarch (use 3 tbsp if peaches are very juicy)
1 tbsp lemon juice
1 tsp lemon zest (optional but brightens flavor)
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp fine sea salt
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces
Egg Wash: 1 egg beaten with 1 tbsp milk or cream
Cinnamon Sugar Topping: 1 tbsp granulated sugar mixed with 1/2 tsp ground cinnamon

Instructions

Prep the oven and pan: Place a rimmed baking sheet on the center rack and preheat to 425°F (220°C). This helps crisp the bottom crust.
Roll the crust: Fit one crust into a 9-inch pie plate, letting the excess hang over the edge.Keep the second crust chilled.
Make the filling: In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, salt, and vanilla. Toss gently until evenly coated. Let sit 5 minutes to start releasing juices.
Fill the pie: Spoon the peach mixture into the bottom crust, mounding slightly in the center.Dot with the butter pieces.
Top and seal: Place the second crust over the filling (or make a lattice). Trim excess, leaving about 1 inch overhang. Fold and crimp to seal.Cut 4–6 small vents if using a full top crust.
Chill: Brush lightly with egg wash. Place the assembled pie in the fridge for 15–20 minutes to firm up. Mix the cinnamon sugar while you wait.
Bake hot, then lower: Set the pie on the preheated baking sheet.Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 30–40 minutes more, until the crust is deep golden and the filling is bubbling vigorously through the vents.
Finish: In the last 10 minutes of baking, brush with a bit more egg wash if needed and sprinkle the cinnamon sugar evenly over the top. Bake until set and glossy.
Cool fully: Transfer to a rack and cool at least 3 hours before slicing so the filling can set.

How to Store

Room temperature: Keep loosely covered for up to 24 hours.
Refrigerator:</-strong> Store covered for 3–4 days. Warm slices at 300°F for 10 minutes.
Freezer: Wrap slices tightly and freeze up to 2 months.Thaw in the fridge, then rewarm to crisp the crust.

Benefits of This Recipe

Approachable: Works with fresh or frozen peaches and any double crust.
Reliable texture: Thickener and bake method prevent soggy, soupy slices.
Flavor-forward: Cinnamon sugar adds warmth and a delicate crunch.
Make-ahead friendly: Assemble and chill up to 1 day before baking.

What Not to Do

Don’t skip the chill: A warm crust shrinks and leaks.
Don’t underbake: Pale crust means raw layers and runny filling. Look for deep golden and bubbling juices.
Don’t overload with sugar: Extra sugar pulls moisture and can make the filling watery.
Don’t cut too soon: Letting it set is key to clean slices.

Recipe Variations

Brown Butter Peach Pie: Swap the butter dots with 2 tbsp browned butter drizzled over the filling.
Ginger Peach:</-strong> Add 1 tsp finely grated fresh ginger or 1/2 tsp ground ginger with the cinnamon.
Almond Twist: Stir 1/2 tsp almond extract into the filling and sprinkle sliced almonds on top during the last 10 minutes.
Peach-Berry Blend: Replace 2 cups peaches with blueberries or raspberries. Increase cornstarch by 1/2 tbsp.
Crumb-Top: Skip the top crust and use a streusel (1/2 cup flour, 1/3 cup brown sugar, 4 tbsp cold butter).Still finish with cinnamon sugar.

FAQ

Can I use frozen peaches?

Yes. Thaw and drain well, then pat dry. Increase cornstarch to 3 tbsp if they seem very juicy.

How do I peel peaches easily?

Score an “X” on the bottom, blanch in simmering water for 30–45 seconds, then transfer to an ice bath. The skins should slip right off.

My filling is still runny what happened?

It was likely underbaked or sliced too soon. Bake until vigorously bubbling and cool at least 3 hours. Next time, add an extra 1/2 tbsp cornstarch if your peaches are ultra-juicy.

What crust works best?

A classic all-butter crust gives great flavor and flakes. A butter-and-shortening blend is extra sturdy. Store-bought works in a pinch just keep it cold.

Can I reduce the sugar?

Yes. Reduce granulated sugar by 2–3 tablespoons if your peaches are very sweet. Keep the brown sugar and cinnamon sugar for balance.

Final Thoughts

This Peach Pie with Cinnamon Sugar gives you everything you want in a summer dessert: juicy fruit, a flaky crust, and cozy spice. The method is simple, the results are steady, and the flavors shine. Keep it classic, or try a variation when you’re feeling creative. Either way, expect empty plates and second requests.

Peach Pie With Cinnamon Sugar - A Warm, Comforting Classic

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Ingredients Method

Ingredients

Pie Crust: 1 double pie crust (store-bought or homemade), chilled
Peaches: 6–7 cups ripe peaches (about 8–10 medium), peeled, pitted, and sliced 1/2-inch thick
3/4 cup granulated sugar
2 tbsp light brown sugar
2 1/2 tbsp cornstarch (use 3 tbsp if peaches are very juicy)
1 tbsp lemon juice
1 tsp lemon zest (optional but brightens flavor)
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp fine sea salt
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces
Egg Wash: 1 egg beaten with 1 tbsp milk or cream
Cinnamon Sugar Topping: 1 tbsp granulated sugar mixed with 1/2 tsp ground cinnamon

Method

Prep the oven and pan: Place a rimmed baking sheet on the center rack and preheat to 425°F (220°C). This helps crisp the bottom crust.
Roll the crust: Fit one crust into a 9-inch pie plate, letting the excess hang over the edge. Keep the second crust chilled.
Make the filling: In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, salt, and vanilla. Toss gently until evenly coated. Let sit 5 minutes to start releasing juices.
Fill the pie: Spoon the peach mixture into the bottom crust, mounding slightly in the center. Dot with the butter pieces.
Top and seal: Place the second crust over the filling (or make a lattice). Trim excess, leaving about 1 inch overhang. Fold and crimp to seal. Cut 4–6 small vents if using a full top crust.
Chill: Brush lightly with egg wash. Place the assembled pie in the fridge for 15–20 minutes to firm up. Mix the cinnamon sugar while you wait.
Bake hot, then lower: Set the pie on the preheated baking sheet. Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 30–40 minutes more, until the crust is deep golden and the filling is bubbling vigorously through the vents.
Finish: In the last 10 minutes of baking, brush with a bit more egg wash if needed and sprinkle the cinnamon sugar evenly over the top. Bake until set and glossy.
Cool fully: Transfer to a rack and cool at least 3 hours before slicing so the filling can set.

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