Description

This Perfect Peach Pie recipe combines juicy, tender peaches with a fragrant blend of cinnamon and fresh ginger, enveloped in a flaky all-butter pie crust. Featuring a classic lattice top crust, this homemade pie is a delightful balance of sweet and tangy flavors, baked to golden perfection with a rich, buttery finish. It’s an ideal dessert for summer gatherings or any time you crave a delicious fruit pie.

Ingredients

Scale

Pie Crust

Homemade Pie Crust or All Butter Pie Crust (enough for bottom and top crust)

Filling

8 cups (about 1.4kg) peeled, chopped peaches, cut into 1-inch chunks
2/3 cup (135g) granulated sugar
1/2 cup (63g) all-purpose flour or 1/4 cup instant tapioca
1 Tablespoon (15ml) fresh lemon juice
1–2 teaspoons peeled, minced fresh ginger (optional)
1 teaspoon ground cinnamon
2 Tablespoons (28g) cold unsalted butter, cut into small cubes

Topping

1 large egg, beaten with 1 Tablespoon (15ml) milk (egg wash)
Coarse sugar (optional, for sprinkling on crust)

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Instructions

Make the crust: Prepare the homemade or all butter pie crust according to the recipe instructions through step 5 to have two dough discs ready—one for the bottom and one for the top crust.
Make the filling: In a large bowl, gently combine the peeled and chopped peaches with granulated sugar, flour (or instant tapioca), fresh lemon juice, minced ginger (if using), and ground cinnamon. Mix carefully to avoid breaking up peaches. Refrigerate the filling while rolling out the dough; no need to cover.
Preheat oven and prepare baking setup: Adjust your oven rack to the lower-third position and preheat oven to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any juices that bubble over during baking.
Roll out the bottom crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness. Transfer carefully into a 9-inch round pie dish, oiling the dish is optional. Smooth the crust with your fingers to fit snugly into the dish.
Add the filling: Pour the chilled peach filling evenly over the bottom crust. Dot the filling with small cubes of cold butter. Set aside at room temperature or refrigerate while you prepare the top crust.
Prepare the lattice top crust: Roll out the second dough disc into a 12-inch circle. Cut into 2-inch-wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other carefully to form a lattice pattern. Trim excess dough extending beyond 1.5–2 inches from the edges.
Seal and crimp edges: Fold the bottom crust edges over the lattice strips and press together to seal. Flute or crimp the edges with a fork for a decorative finish.
Apply egg wash and add sugar: Lightly brush the lattice crust with the egg wash made from egg and milk. Optionally, sprinkle coarse sugar on top to add crunch and sparkle.
Bake the pie: Bake at 425°F (218°C) for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C). Place a pie crust shield or homemade foil shield around the edges to prevent over-browning. Continue baking for another 45–50 minutes, until juices are bubbling throughout the filling and the crust is golden brown. The filling temperature should reach about 200°F (93°C) for perfect consistency.
Final browning adjustments: If the crust edges brown too quickly, remove the shield near the end and tent the entire pie with foil to prevent burning while allowing the filling to finish cooking.
Cool the pie: Remove from the oven and place on a cooling rack. Cool completely for at least 4 hours before slicing, allowing the filling to set and avoid runniness.
Store leftovers: Cover tightly and refrigerate leftover pie for up to 5 days for best freshness.

Notes

A pie crust shield protects the edges from burning; if you don’t have one, use aluminum foil folded into a circle to cover the crust edges during baking.
Letting the pie cool fully before slicing ensures the filling sets and prevents a soupy texture.
For a gluten-free option, you can substitute all-purpose flour with gluten-free flour blend or increase instant tapioca accordingly.
The fresh ginger is optional but adds a nice spicy warmth complementing the peaches.
Using instant-read thermometer helps achieve perfect filling doneness and avoids underbaking.