Description
This classic peach pie is bursting with juicy fruit, a hint of cinnamon and ginger, and a golden flaky crust. Perfect for summer celebrations or cozy weekends.
Ingredients
Scale
- 8–9 medium peaches (about 3 lbs), peeled and cut into chunks
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour (or 1/4 cup tapioca)
- 1 tbsp lemon juice
- 1–2 tsp fresh minced ginger (optional)
- 1 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into cubes
- 1 egg + 1 tbsp milk (for egg wash)
- Optional: coarse sugar for sprinkling on crust
- Homemade pie crust (two discs, for top and bottom)
Instructions
- Prepare the crust and chill it for at least 2 hours.
- Peel and chop the peaches into 1-inch chunks. Pat them dry.
- In a large bowl, mix peaches, sugar, flour, lemon juice, ginger, and cinnamon.
- Roll out one pie dough disc into a 12-inch circle and place it in a 9-inch pie dish.
- Fill with the peach mixture. Dot with butter cubes.
- Roll the second dough disc and cut strips to make a lattice, or use a full top crust.
- Crimp the edges, brush with egg wash, and sprinkle with coarse sugar if desired.
- Bake at 425°F (218°C) for 20 minutes, then reduce to 375°F (190°C) and bake for 45–50 minutes more, until bubbling.
- Cool for at least 4 hours before slicing.
Notes
For best results, use ripe but firm peaches. If your peaches are extra juicy, reduce sugar slightly or increase thickener.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: peach pie, summer dessert, lattice crust pie