Fresh Peach Pie

Fresh peach pie is a seasonal delight that you have to take advantage of when you can. A sweet, jammy filling that gets a hint of spice from cinnamon and nutmeg, is nestled into a vinegar pie crust. The whole recipe is so simple that you’ll make it again and again.

I’ve heard that a wish will come true if the top of a pie is cut off, pushed to the side of the plate, and eaten last. Also, the wish must be repeated silently just before the last bite is taken, and not a word must be spoken until everyone has left the table. It sounds complicated but if you’re wishing for more pie, it might be worth it.–Mollie Cox Bryan


There’s a foil trick that requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie. This will shield that outer edge of the crust, which is the part that turns brown first. And by leaving the middle of the top crust uncovered, it will continue to bake and brown. It’s an oldie but a goodie, this trick.

Fresh Peach Pie

A baked fresh peach pie with three slices missing.
Peach season is fleeting, but this pie is so delicious that you should slip it into your summer any way you can. Fresh peaches, a hint of cinnamon, and a tender vinegar pie crust takes advatage of those gorgeous stone-fruits.
Mollie Cox Bryan

Prep 15 mins
Cook 40 mins
Total 1 hr
8 servings
322 kcal
5 / 2 votes
Print RecipeBuy the Mrs. Rowe's Little Book of Southern Pies cookbook

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  • 1 recipe Vinegar Pie Crust rolled out to 1/8-inch (3-mm) thickness
  • 5 cups peeled and sliced fresh peaches (about 9 medium peaches)
  • 1 1/2 teaspoons lemon juice
  • 1/2 to 1 cup sugar depending on how sweet your peaches and your preference
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons (1 oz) unsalted butter melted


  • Preheat the oven to 425°F (220°C).
  • Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.
  • Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
  • Bake for 35 to 40 minutes, until golden brown. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.
Print RecipeBuy the Mrs. Rowe's Little Book of Southern Pies cookbook

Want it? Click it.

Show Nutrition

Serving: 1sliceCalories: 322kcal (16%)Carbohydrates: 46g (15%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mg (3%)Sodium: 174mg (8%)Potassium: 231mg (7%)Fiber: 3g (13%)Sugar: 21g (23%)Vitamin A: 407IU (8%)Vitamin C: 7mg (8%)Calcium: 17mg (2%)Iron: 2mg (11%)

Recipe Testers' Reviews

This filling was incredible. I used 1/2 cup sugar, per Allison’s recommendation on the website, and was so happy I did. I don’t enjoy fruit pies that are too sweet, and this was not one of them. It was just sweet enough, with a bit of tartness from the lemon—it was almost refreshing if that makes any sense!

I tried the filling with the vinegar pie crust—I made it twice and it just didn’t come together for me. Of course, it could have been a user error. It didn’t stop us from enjoying the pie—we all just cut around the crust to get to the good stuff!

This recipe creates a very nice pie, my husband and son thought this was the best peach pie. I wasn't convinced, very skeptical of the vinegar crust, have never made a vinegar crust before. However, the crust is easy to make and can be used right away, and turned out to be nice and flaky.

The pie crust was a little sticky to roll out and did use more flour than I normally would. Perhaps 1/2 hour in the refrigerator may have helped. I also didn't trust the cooking times for the high heat but followed the directions and the pie turned out very well. Now is the best time for peaches, so you can't go wrong there, and adding cinnamon & nutmeg makes for a flavorful pie.

Originally published  July 8, 2010


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    1. Sure, Rob, but keep in mind that you’ll only need 2 tablespoons of cornstarch to replace the 1/4 cup of flour.

  1. This is my new go-to peach pie recipe and pie crust. It turned out perfect!! I’ve had issues with other crust recipes- it usually comes out crumbly and too flaky, but the egg and vinegar make this crust perfectly flaky and flexible. Much more easy to handle. Like others said, keep the sugar on the low end—the tartness from the peaches goes perfectly with the nutmeg and cinnamon. Loved it!

    1. Terrific, Maggie! Nothing is lovelier this time of year than a perfect peach pie. Nothing. So swell to hear that you like this as much as we do. We so appreciate you taking the time to let us know. Looking forward to hearing which recipe from the site you try next…

    1. THAT is what we love to hear. We spend a lot of time curating the best recipes and then testing and testing them to make sure they work. You are proof of that!

  2. Well, I have news for you. I just made this pie with yellow peaches that turned up at a brand-spanking new farmers’ market around the corner from my building. Everyone LOVED this pie—my son, my mother, and even the folks working the farm stand, who each got a slice while still warm that same afternoon. We all agreed it was the best ever. The peaches were not without slight flaws of texture, but baked in the pie it made not one bit of difference. This pie was the taste of sunshine and summer captured perfectly.

    Naturally, the quality of the peaches is paramount. But the recipe is critical, too. This will absolutely be my go-to peach pie recipe for the future. The vinegar crust with its brushed-on butter at the end was also heaven.

    Only thing I changed, and if you have sweet peaches I urge you to do the same: I cut the amount of sugar in the recipe by half, and never missed it. The pie was still sweet as I could have wanted it to be—more would’ve been injustice to the fruit, IMHO.

  3. Pie looks yummy. So far this season, I have been disappointed with the taste and the texture of southern peaches, they have been mealy. I am afraid they have been harvested too early and thus never ripen properly. I have had better luck with white peaches which of course remind me of France. Our peaches aren’t ready yet and will be happy when they are available.

    1. You know, I’ve had a similar experience this summer with peaches, only I’ve been struggling with those in New York state. And I agree wholeheartedly about white peaches. Like you, I find that the white peaches almost always have a more palatable texture, and though sweeter than the more common yellow ones, the white varieties still come through with a discernable peach flavor.

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