There’s nothing quite like biting into a warm, homemade Amish peach pie in the summer. The peaches are juicy, the crust is buttery, and every bite brings comfort. I grew up watching pies like this cool on windowsills, and today, I make them the same way—with love and simplicity.
I don’t believe in overcomplicating a pie. If you’ve got fresh peaches and a little time, you can pull this off. The Amish keep it honest—nothing fancy, just pure, fruity goodness with a golden crust. Let me walk you through how I make it from scratch.
Why You Will Love This Recipe?
I love this Amish fresh peach pie recipe because it brings out the pure, juicy flavor of fresh peaches without overcomplicating things. It’s simple, homemade, and deeply comforting. Every bite gives me that sweet, buttery, flaky goodness I crave in a summer dessert.
If you’re like me and prefer recipes that feel nostalgic yet effortless, this one is perfect. The crust turns golden and crisp, the filling thickens just right, and the aroma while it bakes? Absolutely irresistible. Whether you’re serving guests or just treating yourself, this pie never disappoints.
🕒 Prep Time: 25 minutes
🔥 Cook Time: 45 minutes
⏳ Total Time: 1 hour 10 minutes
🍽️ Course: Dessert
💪 Difficulty: Easy
🌍 Cuisine: Amish / American
🍰 Yield: 8 slices
Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Peeler
- Knife
- Saucepan
- Pastry brush
Ingredients:
For the pie crust (double crust):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the peach filling:
- 6 cups fresh peaches, peeled and sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp unsalted butter (for dotting on top)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Step-by-Step Instructions:
1. Prepare the crust
I mix flour, salt, and sugar in a large bowl. Then I cut in the cold butter until the dough looks crumbly. I add ice water one tablespoon at a time until the dough holds together. I split it in half, flatten both pieces into discs, wrap in plastic, and chill them for 30 minutes.
2. Make the filling
While the dough chills, I peel and slice the peaches. I toss them with sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. I let the mixture sit for about 10 minutes so the flavors blend.
3. Assemble the pie
I roll out one disc of dough and fit it into my 9-inch pie plate. Then I pour in the peach filling and dot the top with small pieces of butter. I roll out the second dough disc and place it on top—either as a full crust or lattice-style. I trim the edges, crimp them, and brush the top with an egg wash.
4. Bake the pie
I bake it in a preheated 375°F (190°C) oven for about 45 minutes. I keep an eye on the crust—if it browns too fast, I cover the edges with foil. I let the pie cool for at least 2 hours so the filling sets properly.
Nutrition Facts Per Serving (1 slice):
- Calories: 365
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 50g
- Sugar: 25g
- Fiber: 3g
- Protein: 3g
- Sodium: 200mg
Serving Suggestions for Amish Fresh Peach Pie Recipe
I usually serve this pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Sometimes I drizzle a little caramel sauce on top for extra sweetness. It also pairs beautifully with sweet tea or a cold glass of milk.
Tips and Variations for Amish Fresh Peach Pie Recipe
- Don’t skip the lemon juice – It balances the sweetness and brings out the peach flavor.
- Use a lattice crust – It lets the juices bubble and thicken just right.
- Make it ahead – The pie tastes even better the next day once the flavors meld.
- Try other fruit – I’ve swapped in nectarines or mixed in raspberries for a twist.
- Thicken it right – If your peaches are extra juicy, add an extra ½ tablespoon of cornstarch.
Health Benefits for Amish Fresh Peach Pie Recipe
Peaches are a great source of vitamin C, fiber, and antioxidants. I love that this dessert brings in natural fruit sweetness with fewer artificial flavors. When I make it at home, I know exactly what’s going into it—no preservatives or fillers.
Can You Eat This Recipe Every Day?
I wouldn’t eat this peach pie every single day—at least not without balance. It’s a sweet treat, and while it’s made with fresh fruit and real ingredients, it’s still a dessert with sugar, butter, and flour. That said, I do believe in enjoying what I love in moderation.
If you’re someone who likes to treat yourself to something homemade and wholesome now and then, this pie is perfect. It’s not loaded with preservatives or mystery ingredients. I feel good about making it from scratch, and when I do indulge, I know exactly what’s in every slice.
How to Store Amish Fresh Peach Pie Recipe
After I let the pie cool completely, I usually cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. If I want it to last longer, I store it in the fridge—covered—where it stays fresh for up to 5 days.
When I’m ready for another slice, I warm it in the oven at 300°F (150°C) for about 10 minutes to bring back that fresh-baked flavor. You can also microwave it for 20–30 seconds, but I prefer the oven for a crispier crust.
If I need to freeze it, I wrap the fully baked and cooled pie tightly in plastic wrap and foil. It keeps well in the freezer for up to 3 months. When I’m ready to serve it, I thaw it overnight in the fridge and reheat it in the oven until warm.
Note for Amish Fresh Peach Pie Recipe
If your peaches aren’t super ripe, let them sit on the counter for a day or two. You want them soft and fragrant for the best flavor.
Also, always taste your peaches first—if they’re extra sweet, you can dial back the sugar just a little.
Conclusion
There’s something timeless about an Amish peach pie. It’s humble, fresh, and made with real ingredients. Every time I bake it, it reminds me to slow down and enjoy the simple things.
So next time you find yourself with ripe peaches, skip the store-bought crust and make this pie from scratch. I promise—it’s worth every bite.
Amish Fresh Peach Pie Recipe
Ingredients
Equipment
Method
- I mix flour, salt, and sugar in a large bowl. Then I cut in the cold butter until the dough looks crumbly. I add ice water one tablespoon at a time until the dough holds together. I split it in half, flatten both pieces into discs, wrap in plastic, and chill them for 30 minutes.
- While the dough chills, I peel and slice the peaches. I toss them with sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. I let the mixture sit for about 10 minutes so the flavors blend.
- I roll out one disc of dough and fit it into my 9-inch pie plate. Then I pour in the peach filling and dot the top with small pieces of butter. I roll out the second dough disc and place it on top—either as a full crust or lattice-style. I trim the edges, crimp them, and brush the top with an egg wash.
- I bake it in a preheated 375°F (190°C) oven for about 45 minutes. I keep an eye on the crust—if it browns too fast, I cover the edges with foil. I let the pie cool for at least 2 hours so the filling sets properly.