Peach Pie with Homemade Crust
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
Step by step peach pie recipe made with homemade pie crust and a pinch of ginger. Use up your summer peaches for this classic delectable dessert.
  • 2½ cups all purpose flour
  • 1 cup butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4-6 tablespoons ice water
  • 7 peaches (5 cups)
  • ½ cup brown sugar
  • ¼ granulated sugar
  • ¼ cup flour (cornstarch)
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
Finishing touches
  • milk for washing
  • 1 teaspoon granulated sugar
  1. HOMEMADE PIE CRUST: In a food processor add all-purpose flour, COLD cut up butter, granulated sugar, salt, and pulse until combined. Then very slowly add in 4-6 tablespoons of ice cold water and pulse until it clumps together almost making a ball.
  2. Dump out the dough onto a floured surface and gently bring it together. Divide into 2 parts and then create thick discs out of them. Wrap one disc in plastic wrap and pop into the fridge to remain cool. Roll out the other disc until it is a few inches wider than your pie plate. Roll up the dough over the rolling pin and slowly lift the pin (and dough!) over the pie plate and “unroll" letting the dough sit right over the plate. Start pressing the dough gently into the inside edges of the pie plate. Tidy up the outside edges by tucking the dough underneath itself and the lightly pinching together. Refrigerate.
  3. PEACH FILLING: Peel and slice peaches into a medium mixing bowl and toss with brown sugar, granulated sugar, salt, ground ginger, and a pinch of nutmeg. Transfer this mixture to a strainer and let a good amount drain out into a small mixing bowl (at least ¼ cup).
  4. Add cornstarch to the strained juice and whisk to combine leaving as few clumps as possible. Pour this mixture into a small saucepan over medium heat stir until it has thickened. Set aside to cool a few minutes and then take out refrigerated pie plate, dump in the peaches, and pour the liquid mixture over top.
  5. Take the remaining pie dough “disc” out of the fridge and roll it out onto a floured surface. Cut 1 inch-thick strips across the whole thing. Take a plastic place mat and slide it under the stips so you can easily grab them as you create a lattice top to your pie.
  6. Preheat your oven to 425º F. Tear off 2 long sheets of alluminum foil that are longer than half the circumference of the pie plate. Then wrap the foil around the edges making sure that the middle of the pie is uncovered, thus creating a DIY pie crust shield to prevent the edges from burning.
  7. Place the peach pie on the lower rack of your preheated oven and bake at 425º for 20 minutes. Then turn the temperature down to 375 for 30 minutes. Take peach pie out and brush on a little bit of milk to the pie crust. Sprinkle 1 teaspoon sugar (or Charleston Spice Company's "ginger sugar") on top of the whole pie and pop back into the oven for 10-20 minutes or until crust is golden brown. Let cool completely at room temperature for at least 4 hours or in the fridge for 2 hours.
Recipe by A Butterful Mind at