Peach Pie Recipe with Sourdough Crust or Traditional Crust
Last Updated on June 27, 2025 by TheFarmChicken

Homemade pie has my heart. I love the feminine touch a homemade pie gives, and my husband loves them too, so that is even better! Peach pie is one of my all-time favorites. Making the peach pie in a summer kitchen is just an experience all in itself. Barefoot, apron on and juicy peaches dripping down your hands as you slice and of course sneak a few bites of the super sweet and flavorful summer stone fruit! Let’s talk crust for this Peach Pie Recipe with Sourdough Crust or Traditional Crust!
You have this delicious pie you are going to make but you decide to make the buttery sourdough pie crust that checks all the boxes…. light, buttery and flaky! SO good! I might just like the sourdough buttery crust better than my traditional, but I will link both in case you don’t have access to a sourdough starter.
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Ingredients for the Sourdough Peach Pie with Traditional Crust Option
- Peaches: Sweet and ripe this recipe takes about 6-7 medium delicious fresh peaches. Pro tip: I have found I love a diced peach much more than a sliced peach in peach pie. This is mostly personal preference, but I’d encourage you to try it at least once!
- All Purpose Flour: I love using King Arthur flour for the filling and the pie crust.
- Brown Sugar: A sweet addition to this filling. I love the extra richness the brown sugar gives vs using granulated sugar or white sugar.
- Cinnamon: A little bit of ground cinnamon to round out the flavor.
- Sea Salt: Any will do but I like to use Baja Gold salt.
- Butter: Dolloped around the top of the pie before the top crust goes on. Cold butter is used for the pie crust.
- Cold Water: A very important ingredient in the pie crust. You want your water to be really cold. This keeps the butter cold and gives your pie crust the flaky layers you’ll love.
- Sourdough Starter: You can use an active sourdough starter or sourdough starter discard. I prefer active but sourdough discard will work too! You can even ferment this pie crust overnight in the fridge. Instructions for the fermentation process are included with the sourdough pie crust recipe.
- Cinnamon Sugar: I love the crunch it adds and the sparkle to the top of your pie. Just sprinkle it on top before putting it in the oven.
- Optional Ice Cream: The perfect pairing for fresh peach pie…. a scoop of vanilla ice cream.

Special Tools for the Recipe
- Glass Pie Plate: You will need a 9-inch pie dish/plate for this recipe.
- My Favorite Rolling Pin: I’ve had this rolling pin for almost 10 years and love it!
- Aluminum Foil (Maybe): I usually don’t need this but if your oven seems to brown crust too quickly you will want to have some aluminum foil to cover the edges toward the end of the bake.
- Cooling Rack: Perfect for helping your pie cool well.
How to Crimp a Pie Crust Beautifully:
One of my favorite parts of the pie making process. Just a little extra time spent, and you can give your pie a fancy touch that stands out and makes it so pretty! I have a video showing the process I use to crimp all my pies! I hope it helps!

Other Peach Recipes to try During Peach Season:
- Sourdough Peaches and Cream Scones Recipe
- Sourdough Peach Cobbler (Simply take this recipe and substitute the other fruit for peaches.)
Other Pie Recipe to Try:

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Peach Pie Recipe with Sourdough Crust or Traditional Crust
Pie Filling:
- 6-7 cups fresh peaches, diced (about 6-7 medium peaches)
- ½ cup / 60g all-purpose flour
- ¾ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp sea salt
- 3 T / 45g butter, softened
- Cinnamon Sugar, for the top
- Serve with a Scoop of Ice Cream, Optional
Instructions
Peach Filling:
- Peel and dice the peaches and add to a large mixing bowl.
- In a separate, medium bowl, combine flour, brown sugar, cinnamon, and salt and whisk until combined.
- Add the dry ingredients to the peaches and stir to coat the peaches. Set aside.
Assemble the Pie:
- Preheat oven to 400 degrees.
- Prepare the double pie crust according to recipe instructions.
- Roll out half the pie dough. I usually like to make this crust 2-3 inches larger than the pie plate this makes for easy crimping and less mess.
- Place the bottom pie crust in the pie plate then take the peach pie filling and spread it out evenly inside the pie crust.
- Take the 3 T of butter and dollop randomly over the top of the fruit.
- Next, using the rest of the pie dough, roll out the top crust. Place on top of the butter and peaches and gently press down on the top crust to help prevent a gap between the peaches and crust.
- Trim the edges to about a 1-inch overhang. Then fold it under to seal the edge.
- Crimp the edges of the pie crust as desired. (See above video for a tutorial.)
- Taking a sharp paring knife make a few slits as desired in the top pie crust.
- Sprinkle with cinnamon sugar and place the pie in the preheated 400 degree oven for 40-50 minutes. Set your timer for 35 minutes to check the crust and if needed place tin foil over the crust to prevent the crust from burning.
- This homemade peach pie recipe is done when the crust is golden brown, and you see juice bubbling out of the cuts in the top of the pie.
- Remove from the oven and cool for 4-6 hours. Serve with a scoop of vanilla ice cream (optional) or drizzle with some heavy cream and enjoy!
Leftovers: Cover with plastic wrap and store in the refrigerator.
Makes a 9 inch Peach Pie
Peach Pie Recipe with Sourdough Crust or Traditional Crust

Ingredients
Pie Filling:
- 6-7 cups fresh peaches diced (about 6-7 medium peaches)
- ½ cup / 60g all-purpose flour
- ¾ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp sea salt
- 3 T / 45g butter softened
- Cinnamon Sugar for the top
- Serve with a Scoop of Ice Cream Optional
Instructions
Instructions
Peach Filling:
- Peel and dice the peaches and add to a large mixing bowl.
- In a separate, medium bowl, combine flour, brown sugar, cinnamon, and salt and whisk until combined.
- Add the dry ingredients to the peaches and stir to coat the peaches. Set aside.
Assemble the Pie:
- Preheat oven to 400 degrees.
- Prepare the double pie crust according to recipe instructions.
- Roll out half the pie dough. I usually like to make this crust 2-3 inches larger than the pie plate this makes for easy crimping and less mess.
- Place the bottom pie crust in the plate then take the peach pie filling and spread it out evenly inside the pie crust.
- Take the 3 T of butter and dollop randomly over the top of the fruit.
- Next, using the rest of the pie dough, roll out the top crust. Place on top of the butter and peaches and gently press down on the top crust to help prevent a gap between the peaches and crust.
- Trim the edges to about a 1-inch overhang. Then fold it under to seal the edge.
- Crimp the edges of the pie crust as desired. (See above video for a tutorial.)
- Taking a sharp paring knife make a few slits as desired in the top pie crust.
- Sprinkle with cinnamon sugar and place the pie in the preheated 400 degree oven for 40-50 minutes. Set your timer for 35 minutes to check the crust and if needed place tin foil over the crust to prevent the crust from burning.
- This homemade peach pie recipe is done when the crust is golden brown, and you see juice bubbling out of the cuts in the top of the pie.
- Remove from the oven and cool for 4-6 hours. Serve with a scoop of vanilla ice cream (optional) or drizzle with some heavy cream and enjoy!
Notes
I hope you enjoy making this delicious summertime dessert, Peach Pie Recipe with Sourdough Crust or Traditional Crust. My family loves it! It has become a summer tradition and one of the favorite desserts in our house. The best part is where the crust meets all the peachy goodness! Don’t forget to roll out any pie crust scraps and bake them with some cinnamon sugar. Such a good snack! Let me know what you think of this recipe below or ask any questions you might have! I’m so glad you stopped by!
Mariah Nienhuis | TheFarmChicken
And this is love, that we walk after his commandments. This is the commandment, That, as ye have heard from the beginning, ye should walk in it.
2 John 1:6
Frequently Asked Questions:
This could be because of a couple things. You might not have added enough thickener (i.e., flour, cornstarch).
A runny pie could also be the result from not cooking it long enough or because it is still too warm and needs to cool longer to set up properly.
Yes! Some people rather it without but just scrub them up well and dice if you don’t mind having the peach skins still on your pie peaches.
You want to make sure you use plenty of flour so that the juices are thicken and then it is less likely that you will have a soggy pie crust. My recipe uses ½ cup of flour to help prevent this.

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