Classic Peach Pie Recipe •

Classic Peach Pie Recipe

A classic Recipe for Peach Pie. 
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Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings


  • 1 double pie crust
  • 8-10 peaches
  • 1/2 cup flour*
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar*
  • 1 large egg yolk


  • Prepare pie dough recipe and refrigerate for 1 hour. Remove from refrigerator then follow directions above for rolling out the two doughs. Place rolled out dough back into the refrigerator (one in the pie pan and the other cut into strips on parchment paper).
  • Slice peaches, leaving the skin on (if preferred).
  • Fill refrigerated crust with a heaping mound of peaches, as the peaches will cook down quite a bit.
  • Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang.
  • Chill for about 20-30 minutes before baking.
  • Brush lattice strips (but not crust edge) with egg yolk glaze.
  • Bake pie for 35 minutes. Then, tent pie loosely with foil to prevent crust from over-browning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.


The amount of sugar that goes in with the peaches always depends on the sweetness/ ripeness of the fruit. If you have peaches that are super ripe and super sweet you want to add only enough sugar to help release juices and cook everything down. The same goes with the flour. 1/2 cup of flour is great for really juicy peaches, but If you're baking with not-so-ripe fruit you may end up with too dry a filling. (in the case of dryer fruit, more sugar to add sweetness and less flour, because you don't want the flour to overpower the flavor of the fruit)
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