Fresh Peach Pie

This recipe for an easy fresh peach pie trades the top crust for a butterscotch cinnamon crumble topping over fresh peach filling. A perfect summer dessert!

Why we love this recipe

I have a whole lot of peach recipes on this site because I am helpless in the face of a basket of fresh, local, sweet-smelling peaches.  Juicy tomato peach salad, you know I love you.

But if I had to pick a favorite, I’m going to have to go with this easy fresh peach pie.  A heap of fresh sliced peaches tossed with a butterscotch flavored mixture of ingredients, and topped not with a second piecrust, but with a buttery cinnamon crumble topping.

The hardest part is peeling the peaches (more on that below) and honestly? That’s not that hard. And now that I think about it, the hardest hardest part is not munching on those glorious peaches as you go along, so get extra!

Ingredients you need

Ingredient notes and substitutions

• Pie Crust: We use a pre-made supermarket crust (and you only need one crust, so pop the other one in your freezer and when you get a chocolate craving you can pull it out to make this dreamy chocolate chess pie recipe!
• Peaches: You need about 6 cups of peaches, which is about two pounds. You can swap in frozen peaches if you need to – defrost them in a strainer so any extra juice runs out.
• Brown Sugar: We recommend light brown so that it doesn’t compete too much with the peach flavor, but dark brown will also work if you want more of a butterscotch punch.

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make this recipe

STEP 1: You start by getting a pre-made pie crust – yes, the kind in the dairy section of your supermarket.  Nobody will ever know if you don’t tell them, because they taste just fine and everyone is going to be mesmerized by all the other flavors going on. Butter your favorite pie plate, pop in the crust and do whatever you like with the edges.  I like a nice simple crimp that you make by squeezing the edge between your thumb and your first finger.

STEP 2: Now comes the butterscotch peach part.  Butterscotch is simply a mixture of brown sugar, butter, vanilla and cream that has all cooked up together. Start by mixing some brown sugar and flour together.

STEP 3: Add some cut-up peaches and some vanilla and mix it all up.

STEP 4: Pour the peach mixture into your pie crust, dot it with butter and drizzle it with a little cream.

STEP 5: Now comes the crumble topping, which you make by mixing up a little more brown sugar with cinnamon, a little more flour and some melted butter.  Stir it together and it will turn into a gorgeous bowl of crumbles that you sprinkle on your pie before it goes in the oven.

STEP 6: Your pie needs to cook for about 40 minutes, but you’ll want to check it after about 20 minutes to make sure the edges of that pie crust aren’t getting too brown.  If they are, pop on a pie crust shield for the remainder of the baking time – here’s a very simple pie crust shield that works like a charm.

PRO TIP: When you are ready to bake, set your pie on a rimmed baking pan lined with foil, so any drips go on the foil and not your oven. Because nobody likes to clean an oven!

STEP 7: Now comes the hardest part.  You have to let this baby cool for about 3 to 4 hours before you cut into it so it has a chance to firm up. I KNOW.  But after all that time, you are totally allowed to have a big old scoop of vanilla ice cream on your slice.

Recipe FAQs

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
• Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
• Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
• Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
• Pie Plate: You can use any pie plate you have – regular or deep dish. Here is one of ours that works great for this recipe.
• Pie Crust Shield: This simple shield has saved many a pie crust for us! Simply pop it on if you see the crust getting too brown.
• Rimmed Baking Pan: These rimmed baking pans are great for everything from roasting veggies to baking our favorite rum raisin oatmeal cookies. And in this case, it’s great for catching any random drips so you don’t have to clean your oven!

Happy butterscotch peach pie sigh!

Other pie recipes we love!

Looking for more pie inspiration? Here is our complete collection of pie recipes!

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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

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Fresh Peach Pie

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This recipe for an easy fresh peach pie trades the top crust for a cinnamon crumble topping over fresh peach filling with a butterscotch drizzle. A perfect summer dessert!

• Author: Kate Morgan Jackson
• Prep Time: 30 minutes
• Cooling Time: 3 hours
• Cook Time: 40 minutes
• Total Time: 4 hours 10 minutes
• Yield: 10
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the pie

• One pre-made piecrust
• 6 cups peeled and sliced peaches (about 2 pounds)
• 1 cup brown sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 2 tablespoons butter, cut into small pieces
• 2 tablespoons cream

For the crumble topping

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 3/4 cup all-purpose flour
• 1/3 cup melted butter

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Instructions

1. Preheat oven to 400.  Butter a 9 inch pie pan and lay the piecrust dough inside it, crimping the edges any way you like.
2. Mix 1 cup of brown sugar and 1/2 cup of flour together in a large mixing bowl.  Add the peaches and vanilla and mix well.  Pour into the pie pan and dot with 2 tablespoons of butter.  Drizzle with cream.
3. In a medium mixing bowl, mix ½ cup of brown sugar, cinnamon, ¾ cup of flour and 1/3 cup melted butter until combined and crumbly.  Sprinkle over pie.
4. Bake for 40 minutes.  If you don’t want the piecrust edges to get too brown, you can pop on a piecrust shield after 20 minutes or so (see note).
5. Here comes the hardest part: let the pie cool for 3-4 hours before cutting into it, so it has a chance to firm up a bit.  I KNOW.  SO HARD.

Notes

• • Pie Crust: We use a pre-made supermarket crust (and you only need one crust, so pop the other one in your freezer and when you get a chocolate craving you can pull it out to make this dreamy chocolate chess pie recipe!

• • Peaches: You need about 6 cups of peaches, which is about two pounds. You can swap in frozen peaches if you need to – defrost them in a strainer so any extra juice runs out.

• • Brown Sugar: We recommend light brown so that it doesn’t compete too much with the peach flavor, but dark brown will also work if you want more of a butterscotch punch.