Last updated: November 6, 2026 · By Claire Dawson

Peach apple pie is a double-crust fruit pie that combines sliced peaches and tart apples under a buttery crust. To make it, toss the fruit with sugar, a thickener such as cornstarch, lemon juice, and cinnamon, fill a pie crust, add a solid or lattice top, and bake until the filling bubbles through the vents. The active work takes about 45 minutes, but plan on 3 to 4 hours from start to finish once chilling and cooling time are included.

Key Takeaways

• A standard 9-inch peach apple pie uses about 6 cups of fruit, roughly 3 cups of peeled peaches and 3 cups of tart apples.
• Bake the pie at 425°F for about 25 minutes, then reduce the heat to 375°F for 30 to 40 more minutes, until the filling bubbles.
• Let the pie cool for at least 2 hours so the cornstarch thickens the juices and the slices hold their shape.
• A 2023 review in the journal Food Science & Nutrition concluded that apples and apple products can support human health through their phytochemical content.
• Raw apples contain virtually no total fat, saturated fat, sodium, or cholesterol, according to an NHANES analysis, but the crust, butter, and sugar in a baked pie change its nutrition profile.

What Is Peach Apple Pie?

Peach apple pie is a fruit pie that mixes peaches and apples in one filling, usually with cinnamon and sugar. Peaches bring a soft, juicy sweetness, while apples add firmer texture and tartness that keeps the filling from tasting flat. The result is a dessert that suits both the late-summer peach season and the fall apple harvest.

A double-crust pie has a bottom crust and a top crust, which can be solid or cut into a lattice of strips. The top crust seals in the juices during baking, so the filling thickens into a sliceable texture rather than running out onto the pan.

What Ingredients Do You Need for Peach Apple Pie?

A 9-inch peach apple pie needs about 6 cups of fruit, a double pie crust, and a simple spiced filling. The table below lists typical amounts and the job each ingredient does. Adjust sugar to taste, since peaches vary widely in sweetness.

Which Peaches Work Best?

Choose peaches that are ripe and fragrant but still firm enough to slice without turning mushy. Freestone varieties are easier to pit and slice, while clingstone peaches cling to the pit and take more effort to prepare. Frozen peach slices also work well if you thaw and drain them first.

Which Apples Work Best?

Firm, tart apples such as Granny Smith, Braeburn, or Honeycrisp hold their shape during baking. Softer, sweeter apples tend to break down and make the filling watery. Using a mix of two apple varieties can add more complex flavor.

How Do You Make Peach Apple Pie Step by Step?

To make peach apple pie, chill the dough, prepare the fruit, mix the filling, assemble the pie, and bake it until bubbling. Each step affects the final texture, so it helps to follow the order below.

1. Chill the dough. Refrigerate the pie dough for at least 1 hour so the butter stays cold. Cold butter creates steam pockets that make the crust flaky.
2. Blanch and peel the peaches. Dip the peaches in boiling water for 30 to 60 seconds, then move them to an ice bath. The skins should slip off easily, after which you can pit and slice them.
3. Peel and slice the apples. Cut the apples into slices about 1/4 inch thick so they cook at the same rate as the peaches.
4. Mix the filling. Combine the fruit with sugar, cornstarch, cinnamon, lemon juice, and a pinch of salt. Let the mixture rest for 15 minutes so the juices start to release.
5. Fill the crust. Roll out the bottom crust, fit it into a 9-inch pie plate, add the filling, and dot it with the cubed butter.
6. Add the top. Place a lattice or solid top over the filling. If the top is solid, cut several vents so steam can escape. Seal and crimp the edges.
7. Finish the top. Brush the crust with the egg wash and sprinkle it with coarse sugar before baking.

How Long Should You Bake Peach Apple Pie?

Bake peach apple pie at 425°F for about 25 minutes, then reduce the heat to 375°F and bake for another 30 to 40 minutes. The higher heat sets the crust, and the lower heat gives the fruit time to soften and thicken without scorching the top.

What Temperature and Time Should You Use?

Place the pie on a preheated baking sheet on the lower-middle rack to help the bottom crust brown. Lowering the oven temperature after the first 25 minutes prevents the top from darkening too quickly. Total baking time usually falls between 55 and 65 minutes, depending on your oven and the juiciness of the fruit.

How Do You Know the Pie Is Done?

A finished pie has a golden crust and filling that bubbles thickly through the vents or lattice gaps. If the edges brown too fast, cover them with strips of foil or a pie shield for the rest of the bake. Remove the foil for the last 15 minutes to crisp the crust.

Why Should You Let the Pie Cool?

Let the pie cool for at least 2 hours before slicing. As it cools, the cornstarch sets, and the juices thicken into a gel that holds the slices together. Cutting in early produces a runny filling that spills onto the plate.

What Should You Serve With Peach Apple Pie?

Serve peach apple pie warm or at room temperature with a cold, creamy topping for contrast. Vanilla ice cream is the most common choice, and whipped cream is a lighter option. The pie pairs well with the following additions:

• Classic vanilla ice cream, which highlights the fruit.
• Cinnamon or peach ice cream, which repeats the spice and fruit flavors.
• Lightly sweetened whipped cream flavored with vanilla or a pinch of nutmeg.
• Warm caramel or chocolate sauce for a richer dessert.
• Finely chopped fresh mint, added just before serving for color and a fresh aroma.

If you are planning a menu with more than one peach dessert, a classic Peach Melba dessert recipe offers a different style of fruit dessert for the same meal.

Can You Change the Fruit Ratio in Peach Apple Pie?

Yes, you can change the ratio of peaches to apples to suit your taste. A pie with more apples will taste tarter and hold its shape better, while a pie with more peaches will be sweeter and softer. Keep the total fruit around 6 cups so the filling fits the crust and bakes evenly.

If you enjoy apples with pastry, you may also like a seasonal apple peach pie recipe with a different spice and crust approach. For more ideas that go beyond pie, see this list of apple desserts that aren’t just pie. If you want a lighter pastry with less filling, apple tarts made easy with pie crust use the same dough in a smaller format.

What Does the Research Say About Apples and Health?

The apples in this pie have a body of research behind them, but a baked pie is not the same as a raw apple. Research on apples describes the fruit itself, while the crust, butter, and added sugar in a pie change the totals considerably. Use the research below to understand the fruit, not to judge the dessert as a whole.

A 2023 review titled Does an apple a day keep away diseases?, published in Food Science & Nutrition, concludes that apples and apple products can improve human health through their phytochemical content. The review covers effects on cardiovascular disease and other conditions.

An earlier review of apple phytochemicals, available through Apple phytochemicals and their health benefits, reports that apples contain quercetin, catechin, phloridzin, and chlorogenic acid. Epidemiological data linked to that review show women who ate apples had a 13 to 22 percent lower cardiovascular disease risk. These are associations observed in population data, so they do not prove that apples cause the lower risk.

An NHANES analysis of children’s diets, described in a study of various forms of apples and nutrient intake, found that raw apples contain virtually no total fat, saturated fat, sodium, or cholesterol. The same analysis identifies apples as the top U.S. dietary source of phenolics.

To estimate the nutrition of your own pie, enter each ingredient and its weight into a nutrition database, then divide by the number of slices. Calorie and fat totals depend heavily on your crust recipe, the amount of sugar, and portion size, so a single published figure rarely matches your pie.

What Are the Most Common Peach Apple Pie Mistakes?

Most problems with peach apple pie come from too much juice, a warm dough, or cutting too early. The checklist below covers the fixes that matter most.

• Soggy bottom crust: Bake on a preheated baking sheet and use cornstarch in the filling.
• Runny slices: Cool the pie for at least 2 hours before cutting.
• Crust that greys or tears: Keep the dough cold and rest it before rolling.
• Over-browned edges: Cover the edges with foil partway through baking.
• Bland filling: Taste the fruit before baking and add lemon juice or a pinch of salt if it tastes flat.

How Should You Store and Make Ahead Peach Apple Pie?

Store a baked peach apple pie covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. For longer storage, you can freeze the baked pie for up to 3 months. Reheat slices at 350°F for about 15 minutes to restore the crust.

You can also assemble the pie in advance and freeze it unbaked. Bake the frozen pie without thawing, adding about 15 to 20 minutes to the first stage of baking, and check for bubbling before removing it from the oven.

Frequently Asked Questions

Can I Use Frozen Peaches in Peach Apple Pie?

Yes, frozen peach slices work well if you thaw them completely and drain off the excess liquid. Pat the fruit dry, then reserve a tablespoon or two of the drained juice to stir into the filling if it looks thin. Because frozen fruit releases more moisture, add the cornstarch and let the filling rest before pouring it into the crust.

Do I Need to Peel the Peaches and Apples?

Peeling gives the smoothest filling, and it is the standard approach for most pie recipes. Peach skins can become tough and bitter during baking, so blanching and peeling is worth the extra minute. Apple peels can be left on if you want a more rustic texture, but the pie will look less uniform.

What Apples Are Best for Peach Apple Pie?

Firm, tart apples such as Granny Smith, Braeburn, or Honeycrisp are the most reliable choices. They hold their shape and balance the sweetness of ripe peaches. Avoid very soft apples, which can break down and make the filling watery.

Can I Make Peach Apple Pie Ahead of Time?

Yes, you can bake the pie a day ahead and store it covered at room temperature. You can also assemble it unbaked, refrigerate it for up to a day, or freeze it for up to 3 months. Plan to reheat leftovers gently so the crust stays crisp.

Why Is My Peach Apple Pie Filling Runny?

A runny filling usually means the pie was cut before it cooled, or the fruit released more juice than the cornstarch could thicken. Make sure the filling is bubbling thickly through the top before you remove the pie. Then let it cool for at least 2 hours so the juices set.

Conclusion

Peach apple pie works because the sweet, juicy peaches and tart apples balance each other under a flaky crust. Chill the dough, thicken the filling with cornstarch, bake at 425°F and then 375°F, and let the pie cool before serving. Use the research on apples as background, and check your own nutrition numbers with your actual ingredients.