Loaded with sweet peaches and tart apples, then topped with a crisp cinnamon-sugar lattice crust. This pie deliciously blends summer and fall into a recipe you’ll make over and over again.
Table of contents
❤️ Why you’ll love this recipe
- Super delicious. There is nothing like a slice of warm pie with a big scoop of vanilla ice cream on top. And the cinnamon sugar crust is just the ticket for an early fall dessert.
- Balanced fruits. Peaches and apples are a great combination. If this mix of fruits is new for you, there is nothing to worry about. It has actually been around for a while and is delicious.
- You can make it easy. I did this one with a homemade lattice crust. But you can just do a simple double crust with a store-bought one!
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this dessert:
- Apples: You’ll want to make sure your apples are cored, peeled, and sliced. I like to slice mine about 1/4 inch thick. This size makes for a perfect bite.
- Peaches: Go ahead and peel those peaches and slice them just like you did the apples, about 1/4 inch thick.
- Flour: Flour will help thicken the pie filling.
- Sugar: Brown sugar and granulated sugar are going to work together beautifully in both the pie filling and on the pie crust to give this pie the perfect sweetness.
- Cinnamon: It really takes this pie to the next level.
- Salt: All baking needs a little salt to help bring out the sweetness.
- Butter: I like to use salted butter for this recipe.
- Egg: To help get that pie crust nice and brown when baking.
This article contains affiliate links, meaning that if you purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualified purchases.
- Pie plate
- Pastry brush
- Large mixing bowl
Step One: prepare the oven and pie crusts
Put one rack in the center of the oven and another below it. On the lower rack, put an empty baking sheet that is covered in aluminum foil. This will catch any drips from your pie. Preheat the oven to 400 degrees. Roll out both pie crusts. Put one in the pie plate and save one for the top.
Step Two: Prepare the filling
Combine the peaches, apples, brown sugar, sugar, flour, and cinnamon in a large mixing bowl. Do not combine them too far ahead of time or the fruit will become too juicy. Pour the filling into the pie plate. Dot the top with butter. This will make the pie taste better.
Step three: Place the top crust on
Put the top crust on top of the fruit. If you are using a solid top crust, make sure to cut slits in it so that the moisture can escape. Then, brush it with a beaten egg. In a small bowl, mix together cinnamon and sugar for the crust and sprinkle it over the top.
Step Four: Bake
Bake the pie in a preheated oven for 40 minutes. Check the crust at 20 minutes to see if it is browning too quickly. If it is, put a pie shield on top or make an aluminum foil guard and gently place it on top. Place it in the fridge for 3 hours, or overnight.
🥫 Storage instructions
This pie can be covered loosely with foil or plastic wrap and stored at room temperature or in the refrigerator for 2-4 days.
It will also keep just fine at room temperature for a day or so.
Yes! Definitely! As long as you have 7 fruits in total.
Use a fluted pastry wheel and cut the thick strips 2 inches thick and the thinner strip .75 inches thick. The thick ones go one direction and thin ones go the other direction.
👩🏻🍳 Expert tips
- Serving: This pie is delicious served with a scoop of vanilla ice cream and caramel topping.
- Frozen Peaches: If peaches aren’t in season, try using frozen sliced peaches. You’ll need about 1 1/2 cups of sliced peaches.
- Fancy Crust: Use a pastry wheel to cut your lattice strips with a decorative edge.
- Cooling: Be sure to let this pie cool for at least a few hours before serving or it will be very runny. If you can make it the day before and let it chill overnight, that would be best!
📘 Related Recipes
🍽 Serve it with
Having Sunday dinner at home? Make these too:
- No-knead sourdough bread
- Amish broccoli salad
- Ribeye steaks on the grill
- Skillet home fries
- Real vanilla ice cream
🍅 make it along with me
Follow along step by step. The slides will turn every 7 seconds, or you can click ahead.
📖 Here’s the recipe
Apple Peach Pie
For Assembling the Pie
- 2 prepared pie crusts
- 1 egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
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
- Preheat the oven. Arrange the oven racks so that one rack is in the center and another is below it. On the lower rack, place an empty baking sheet lined in aluminum foil to catch any drips from the pie. Preheat to 400 degrees.
- Prepare the pie crust. Roll out both prepared pie crusts and line the pie plate with the bottom crust.
- Prepare the filling. Combine the peaches, apples, brown sugar, sugar, flour, and cinnamon, and salt in a large mixing bowl. Do not do this too far ahead of time or the fruit will become too juicy.
- Fill the pie. Pour the filling into the prepared pie plate. Dot the top with butter.
- 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.
- Bake. Bake in preheated oven for 40 minutes. Check the crust at 20 minutes, and if the edge is browned too quickly, put a pie shield on top or make an aluminum foil guard and gently rest it on top.
- Cool at least 3 hours before serving. This pie is very juicy and does best with a long chilling period before serving. Place in the fridge for 3 hours, or overnight.