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 that you’ll be able to enjoy a slice (or two or three) on many occasions this summer!
There’s a fleeting window each summer when peaches are at their absolute best, and I look forward to it all year long. When they’re plump, fuzzy, and perfectly ripe, every juicy bite tastes like pure summer, and this is exactly when I start thinking about peach pie.
If pie makes you think of your grandmother, it’s because she took the time to turn simple ingredients into something special. These days, most of us want that same made-with-love feeling without spending all afternoon in the kitchen, and that’s where this easy peach pie comes in. Using store-bought pie crust keeps the prep to about 20 minutes (and there’s absolutely no shame in that), while the oven handles the rest. The result is a pie that tastes nostalgic, comforting, and every bit as delicious as you hope it will be.
The ingredient list is refreshingly short: ripe chopped peaches are tossed with sugar, vanilla, and a bit of all-purpose flour to create a juicy, lightly thickened filling. Then everything gets tucked between two store-bought pie crusts and baked until golden and bubbling. Simple, classic, and downright divine. Serve with a scoop of homemade vanilla ice cream to really take it over the top.
What makes this peach pie recipe easy?
When I think of easy desserts, pie isn’t usually the first thing that comes to mind. But this peach pie really is easy, and here’s why:
No peeling required: The most time-consuming part of making peach pie is usually peeling the peaches, so I skip that step altogether. The skins soften as the pie bakes and blend right into the filling. Some people find peach skins a bit bitter, but between ripe summer peaches and the sugar in this recipe, I’ve never noticed any bitterness. You can peel them if you’d like, but I don’t find it necessary.
Store-bought crusts: I love a homemade pie crust , but I also know how much time and effort it takes. Using store-bought crusts is what makes this peach pie truly approachable. Two ready-made crusts keep prep time short, and I can honestly say no one has ever complained when this pie hits the table.
Quick tip
If the edges of the crust look like they’re browning too quickly, cover them with a ring of aluminum foil or a pie shield .
Easy Peach Pie Recipe
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Ingredients
- ▢ 8 medium peaches (cut into 1-inch pieces – see notes)
- ▢ ⅔ cup sugar
- ▢ 1 tablespoon vanilla
- ▢ ¼ cup all-purpose flour
- ▢ 2 store-bought pie crusts (see notes)
Instructions
- 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 Fahrenheit, then reduce the oven temperature 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 are 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Easy Peach Pie Recipe
Ingredients
- 8 medium peaches , cut into 1-inch pieces - see notes
- ⅔ cup sugar
- 1 tablespoon vanilla
- ¼ cup all-purpose flour
- 2 store-bought pie crusts , see notes
Instructions
- 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 Fahrenheit, then reduce the oven temperature 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 are 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.
