Easy Peach Pie Recipe

This is an easy peach pie recipe with fresh peaches, a graham cracker crust and a sweet and delicious cream cheese filling.

As fall approaches, the weather turns cooler, and fresh peaches are ready to pick off the trees, I enjoy making this easy peach pie recipe. The flavor of the peach filling, cream cheese filling and graham cracker crust together is delicious with each bite.

I also enjoy this fresh peach pie because I have many good memories of eating it with my family as we sit around the table. And I especially love the sounds of how good the pie tastes to my kids as they take those first few bites of peach pie. It’s so cute and memorable!

Not only is this an easy peach pie with a graham cracker crust and cream cheese filling, but it’s one of the best peach pie recipes I’ve eaten. It tastes so good!

I hope you love it as much as my family does!

How Do You Make Peach Pie Filling From Scratch?

It’s quite easy to make a peach filling from scratch. Here’s how to do it:

In a medium pan on the stove, combine 3/4 cup of water, 1 Tablespoon butter, 1 and 3/4 Tablespoons cornstarch, 1/2 cup sugar and 3/4 teaspoon of almond extract. Cook together on medium heat, stirring often, until the filling thickens. This will take about 5-10 minutes. Take the pan off the heat and allow it to cool.

While the filling is cooling, peel and slice 4-5 fresh peaches and then stir them to the filling.

Pour the peach filling on top of the pie.

This recipe makes enough filling for one peach pie. In the recipe at the end of the post, you can print the homemade peach pie recipe, which includes how to make the peach pie filling, as well as the graham cracker crust and the cream filling.

How Do You Make a Peach Pie Less Runny?

Having a soupy peach pie ruins the enjoyment of eating it, so here are some solutions to make a peach pie less runny:

1. Place sliced peaches in a bowl. Sprinkle with sugar and add a pinch of salt, then let it sit for 30 minutes. Place a strainer on top of a sauce pan. Pour the peaches into the strainer and let them sit for 5 minutes while the juices run into the sauce pan.

2. Try adding 1-2 Tablespoons of cornstarch or quick-cooking tapioca to the peach pie filling to help thicken it while it’s baking.

3. Sprinkle a light dusting of flour, ground nuts or graham cracker crumbs to the bottom of the crust. This helps to absorb some of the liquid from the peaches while its baking.

4. Brush the pie dough with a beaten egg white. This forms a layer that helps keep the juices from turning the crust soggy.

5. Pay attention to how long the pie should bake. Sometimes the pie is still runny because it hasn’t baked long enough.

With the fresh peach pie recipe below, only the graham cracker crust is baked. The peach pie filling is thickened with cornstarch on the stove. Then the ingredients are layered in the pie pan but not baked. With the baked graham cracker crust used in this recipe, I haven’t had a problem with soggy peach pie.

Can I Use Canned Peaches Instead of Fresh Fruit?

Yes, you can use canned peaches instead of fresh fruit. Just be sure to drain the canned peaches well.  You can also substitute frozen peaches that are thawed and drained.

To make the change, use equal amounts of canned or frozen peaches to fresh peaches. About one pound of canned or frozen peaches is equal to about three medium peaches.

However, using canned peaches for this easy peach pie recipe will change the taste of it. Fresh peaches will make it taste so much better.

If you want to use canned peaches, try making this Easy Peach Cobber recipe. The recipe specifically calls for canned peaches.

Do You Have to Peel Peaches for Pie?

For this homemade peach pie recipe, I would recommend peeling the peaches. You only have to peel 4-5 fresh peaches.

But you don’t have to peel peaches for peach pie. The skins are edible, and if you are baking a peach pie, the skins will soften when they are baked. However, the texture of the skins will change while baking, so keep that in mind.

Here is how to make this easy peach pie recipe with fresh peaches:

To make the graham cracker crust, combine the crushed graham crackers, 1/3 cup sugar and 1/2 cup butter in a bowl. Mix until combined. Press the graham cracker mixture into a pie dish. Bake at 350 degrees for 7 minutes. Allow to cool.

To make the cream filling, place the cream cheese, 1/2 cup sugar and whipped topping in a medium mixing bowl. Beat together until combined. Spread the cream filling on the graham cracker crust.

To make the peach filling, combine the water, 1 Tablespoon butter, cornstarch, 1/2 cup sugar and almond extract in a medium pan on the stove. Cook on medium heat, stirring often, until the filling thickens. Take off the stove, and allow to cool.

While the peach filling is cooling, prepare the fresh peaches by peeling and slicing them. Add the peaches to the peach filling, stir, and pour on top of the cream filling to finish the pie.

Enjoy!

Print this easy peach pie recipe:

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