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Fresh peach pie topped with whipped cream.
5 from 2 votes

Fresh Peach Pie

Fresh sliced peaches mixed with a fresh peach glaze with a buttery crust. Topped with sweetened whipped cream

Course Dessert
Cuisine American
Keyword fresh peach pie, fresh peaches, homemade fresh peach pie, homemade peach pie
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 8
Author Janet Barton


  • 1 9- inch prepared and baked pie crust
  • 4 cups peaches peeled and sliced

Pie Glaze

  • 1 cup mashed fresh peaches
  • 1/2 cup water
  • 3/4 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 2 tbsp fresh lemon juice
  • 1/4 teaspoon almond extract optional
  • pinch of salt
  • 1 tbsp butter

Whipped Cream Topping

  • 1 cup whipping cream
  • 2 tbsp confectioners sugar powdered sugar
  • 1 tsp vanilla


Pie Glaze

  1. In a medium-sized saucepan add 1 cup of mashed peaches and water. In a small bowl mix the sugar and cornstarch together. Stir in mashed peach and water mixture. Bring to a boil over medium heat. The sauce will thicken up and be a nice thick glaze. Remove from heat and add the lemon juice, almond extract, salt, and butter. Stir until the butter is melted and then let the mixture cool while preparing peaches.

Peach Filling

  1. Peel and slice the peaches. Arrange the sliced peaches in the bottom of the cooked and cooled pie crust. Pour the peach glaze over the top. Gently shake the pie a bit to help the glaze settle between the peaches a bit. Chill in the refrigerator for 3-4 hours or until chilled and firm.

Whipped Cream Topping

  1. In a chilled bowl, beat whipping cream, sugar, and vanilla until thick and smooth. Spread on top of chilled peach pie.

Recipe Notes

  • Make sure peaches are completely ripe.  Green peaches will be hard and extremely tart or bitter.
  • This pie is best eaten the same day it is made.  But can be stored in the refrigerator overnight.
  • Refrigerate any leftovers...rarely do I have leftovers.  
  • The baked pie shell can be made in advance, wrapped in foil, and frozen for 2-3 weeks.