How to Make Delicious Cinnamon Sugar Peach Apple Pie: The Perfect Dessert

This Cinnamon Sugar Peach Apple Pie is the ultimate comfort dessert, combining the sweetness of juicy peaches with the tartness of crisp apples, all wrapped in a flaky, buttery crust.

It’s like having the best of both worlds, the taste of summer and fall, all in one amazing recipe that you’ll make again and again.

Apple Peach Pie

The perfect blend of sweet, juicy peaches and tart apples tossed with brown sugar and cinnamon. Extra cinnamon sugar on top makes this even better.
Prep Time 1 hour
Cook Time 40 minutes
cooling time 2 hours
Total Time 3 hours 40 minutes
Serving Size 8 pieces

Ingredients 

For Assembling the Pie

For the filling

  • 4 apples (cored, peeled, and sliced 1/4 inch thick)
  • 3 peaches (peeled and sliced 1/4 inch thick)
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • pinch salt
  • 1 tablespoon salted butter

Instructions 

  • Preheat the oven. Arrange the oven racks so that one rack is in the center and another is below it. Place an empty baking sheet lined with aluminum foil on the lower rack to catch any drips from the pie. Preheat the oven to 400°F (200°C).
  • Prepare the pie crust. Roll out both prepared pie crusts. Then, line the pie plate with the bottom crust, trimming any excess.
    pie crust in plate being trimmed
  • Prepare the filling. In a large mixing bowl, combine the apples, peaches, brown sugar, granulated sugar, flour, cinnamon, and salt. Mix well. Pour the filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
    filling in mixing bowl and pie crust
  • Place the top crust on, and brush with egg and cinnamon sugar. Lay the top crust on top of the fruit, or layer on lattice strips if using. If you choose to use a solid top crust, be sure to cut many slits in the top to allow moisture to escape. Brush the crust with a beaten egg. Combine cinnamon and sugar for the crust in a small bowl and sprinkle generously on top.
    crust being brushed with milk.
  • Bake. Place the pie on the center rack. Then, bake in the preheated oven for 40 minutes. Check the pie after 20 minutes. Cover the edges with a pie shield or aluminum foil if they are browning too quickly.
    pie before and after baking.
  • Cool at least 3 hours before serving. Allow the pie to cool for at least 3 hours before serving. For best results, chill the pie in the refrigerator for 3 hours or overnight.
    finished lattice topped peach apple pie

Notes

If fresh peaches aren’t available, you can use frozen sliced peaches. You’ll need around 1 1/2 cups of sliced peaches.
Use firm and tart apples like Granny Smith or Honeycrisp to balance the sweetness of the peaches and hold up well during baking.
To make sure the fruit cooks evenly, slice the apples and peaches the same size. This helps the fruit cook at the same rate, giving you a perfectly textured filling.
For the flakiest crust, make sure your pie dough and butter stay cold until you’re ready to use them. This keeps the dough from becoming too soft and hard to handle.
To prevent a soggy bottom crust, you can brush a thin layer of beaten egg white onto the bottom crust before adding the filling. This creates a barrier and helps keep the crust crisp.
If your fruit is juicy, mix the filling and let it sit for 10-15 minutes. Then, drain off some excess juice before adding the filling to the crust to prevent the pie from being too watery.
Calories: 290kcal | Carbohydrates: 45g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 25mg | Potassium: 237mg | Fiber: 3g | Sugar: 37g | Vitamin A: 307IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

More Tips:

To create a lattice top, use a special pastry cutter to make thick strips measuring 2 inches across and thinner strips of about 0.75 inches. Place the thick strips in one direction and the thin ones in another.

This pie tastes great with vanilla ice cream and caramel topping.

Cut your lattice strips with a pastry cutter that has a decorative edge.

Remember to cool the pie for a few hours before serving, or it will be too runny. If possible, make it the day before and let it cool overnight for best results!

Give the pie enough time to cool completely before slicing. This will help the filling to set, making it easier to get clean slices without the filling spilling out.

finished lattice topped pie on white counter

Serving Suggestions

This pie is best served with whipped cream, caramel sauce, fresh mint leaves, and hot coffee.

Here are a few essentias you’ll need to make this recipe and make sure your pie turns out perfectly.

ingredients laid out in measuring cups.
  • Foil Pie Shield: This helps prevent the edges of your crust from burning. Not all stores carry this tool, so you might need to check a specialty kitchen store or order one online. Alternatively, you can make a DIY version with aluminum foil.
  • Tart Apples: Granny Smith apples are a great choice as they balance the sweetness of the peaches and hold their shape during baking.
  • Pastry Blender: This makes cutting butter into the flour for the crust much easier, resulting in a flaky texture.
  • Granulated Sugar: You’ll need this for filling and the topping. It adds sweetness and helps create a nice caramelized crust.

Here are some simple swaps you can make for this recipe:

  • Granny Smith apples: Swap with Honeycrisp or Braeburn apples.
  • Fresh peaches: Use 1 1/2 cups of frozen sliced peaches, thawed and drained.
  • Brown sugar: Substitute with an equal amount of coconut sugar.
  • Salted butter: Use unsalted butter and add a pinch of salt to the filling.

These changes might give a slightly different taste and texture, so feel free to try them out and see what you prefer.

Storage Instructions

After the pie has cooled completely, cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days.

Remember that this recipe doesn’t freeze well because the fruit filling can become too watery, and the crust may get soggy. It’s best enjoyed fresh or refrigerated.

finished pie topped with cinnamon sugar

Enjoy this delicious late-summer dessert with family and friends. It’s the perfect blend of flavors.

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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6 Comments

  1. Just found your site and was so excited to see this amazing looking pie. I thought I have made every combination of peach pie. This proves me wrong. I am wondering what kind of apples would be best to use and if using frozen peaches do you defrost first. Can’t wait for your reply.

    Reply

  3. 5 stars
    Oh my goodness!! This pie is delicious! I made it with the lattice top and it was the prettiest pie I’ve ever made. But the best part was the taste! Making some more today and freezing them. Yum!

    Reply