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Dessert Recipes

This Fresh Peach Pie Recipe With Streusel Topping Is a Summertime Must-Bake

This delight can be baked up to 3 days ahead for easy prep.

There’s nothing quite like a homemade pie, and this fresh peach pie recipe is no exception. Seriously, it tastes like a true bite of sunshine. We cover everything from making your own flaky and delicious pie crust from scratch (it’s easier than you think) to filling it with a smooth and juicy peach compote. Finally, we added a buttery streusel topping to crumble over the peaches for an irresistible caramelized presentation. You might want to take a few pictures before it’s all gone. You can serve a slice with a scoop of vanilla ice cream for a refreshing flavor combination. This fresh peach pie recipe can be stored at room temperature for up to 2 days, or freeze it with this top secret.

Remember, the refrigerator is as important as the oven in this recipe. Keeping your pie dough as cold as possible helps prevent the fats from melting before baking. Check out our trick for the perfect flaky pie crust. Or if you have your own to share, tell us below!


8 servings

Total Time

Prep Time

Cook Time


  • 1 1/4 cups all-purpose flour
  • 1/4 cup confectioners’ sugar
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 1 Tbs. ice-cold water (approximately or more as needed)
  • 2 lbs. ripe peaches (about 6 medium)
  • Ice cubes
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 Tbs. fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup unsalted butter, at room temp.


• Crust: In medium bowl, whisk together flour, sugar and salt. Cut in butter until well combined and mixture resembles coarse sand. Work egg yolks and just enough ice-cold water (about 1 Tbs.) into mixture until soft dough forms. Arrange rack in bottom third of oven; heat to 375°F. Grease 9” pie dish. On lightly floured surface, roll out dough until large enough to fit dish; fit in dough. Trim and crimp edge.

• Filling: Fill large pot with water and bring to boil. With knife, score peaches on bottom, making small X. Combine ice cubes and water to create an ice-water bath. Add peaches to boiling water; cook 1 min. Immediately remove and place in ice-water bath to cool. Once cool enough to handle, peel skins off with small knife. Cut peaches into slices and place in large bowl. Add sugar, flour, and lemon juice. Toss until evenly coated and combine.

• Streusel Topping: In medium bowl, combine sugar and flour. With pastry blender, fork or clean hands, work softened butter into mixture until coarse crumbs form. Fill piecrust with peach filling. Sprinkle streusel mixture over peach filling. Bake on bottom rack in oven until crust is golden and filling is bubbly, about 50 min. Let stand at least 30 min. before slicing into wedges. If desired, serve with ice cream.

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