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sliced fresh peach pie with whipped cream
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5 from 1 vote

Fresh Peach Pie

A summertime classic! Fresh peaches + nutmeg + brown sugar & pecan crumble.
Prep Time1 hr
Cook Time45 mins
Chill Time2 hrs
Course: Dessert
Cuisine: American
Keyword: fresh peach pie, peach pie
Servings: 8


  • 6 cups fresh peaches peeled and quartered or cut into chunks/large slices (about 9 medium peaches) 
  • 1/2 cup sugar
  • 3/4 tsp nutmeg
  • 2 eggs
  • 1/4 cup cream or milk
  • 1/3 cup brown sugar
  • 3/4 cup flour
  • 1/3 cup unsalted butter softened
  • 1/8 tsp salt
  • 1/2 cup pecans toasted and chopped (hazelnuts also good)


Form the crust

  • Roll out your pie dough with a rolling pin on a lightly-floured work surface until it’s a large enough circle (about 12 inches in diameter) to fit into a 9-inch pie pan. Roll the dough up loosely around a rolling pin and unroll into pan. Press dough firmly into sides and corners of pie pan and trim excess dough around the edges to about 1-inch past the edge of the pan. Tuck the overhanging dough under itself, so the dough lines up with the edge of the pan. Flute with your fingers or use the tines of a fork to make a triangle pattern. 

Assemble the pie

  • Arrange peaches in pastry-lined pan. Sprinkle granulated sugar and nutmeg over peaches. Beat eggs and cream together and pour over peaches and sugar. Refrigerate while you make the crumble and wait for the oven to preheat.
  • Mix brown sugar, flour, butter and salt in a small bowl until crumbly. Sprinkle crumb mixture over fruit in pie pan.


  • Place on rimmed baking sheet and bake for 30 minutes in 425 degree oven on lower-middle rack in oven and another 15 minutes after lowering the temp. to 375. Serve warm with homemade whipped cream or vanilla ice cream. 


  1. To peel the peaches, I used a serrated soft flesh fruit/vegetable peeler rather than blanching them for simplicity, but blanching works wonderfully too. 
  2. My 9 peaches weighed 2.5 lbs after being peeled and sliced into large pieces/slices.