Baked Peach Pie

This perfect Easy Peach Pie recipe is filled to the brim with sweet summer peaches and then baked into a flaky homemade crust.  It’s got a little zip to it, thanks to the lime juice and ginger, and tastes amazing with freshly whipped cream or a huge scoop of vanilla ice cream.

For more peach pie recipes, you can try our Fresh Peach Pie, Peaches and Cream Pie, or this Fresh Peach and Raspberry Pie.

Easy Peach Pie Recipe

You just can’t beat a classic summer favorite like this homemade peach pie.  It’s loaded with juicy peaches that have been tossed in brown sugar, lime juice and ground ginger, then baked inside a flaky, buttery double pie crust.  

If you are a pie crust newbie, never fear.  We’ve got an entire post dedicated to teaching you how to make the best homemade pie crust, including how to blind bake, how to make a lattice top crust, tips and tricks and more.  

Serve this beauty with freshly whipped cream or vanilla ice cream for the ultimate warm weather dessert.

Picking the Best Peaches for Pie

There are so many varieties of peaches to choose from, and they all make great pie.  The biggest thing is choosing the tastiest, ripest ones that you can find.  If they are in season and grow in your area, definitely try and buy them locally.  

Here are a few more hints for picking the best peaches:

• Look for freestone peaches (the kind where the peach pits come out easily) as opposed to clingstone peaches.
• Choose peaches that are firm but have a little bit of give when pressed.
• They should be freeze of wrinkles, brown spots and bruises.
• Smell them and choose the most fragrant ones.

Key Ingredients

Homemade Pie Crust

• Flour – you can use all-purpose flour for this recipe.
• Crisco – crisco works great because it doesn’t melt as easily as butter.  But, you can absolutely substitute cold butter if you’d prefer.
• Water – use super cold water to keep the dough as cool as possible.  You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
• Egg Wash and Sugar – applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp.  You don’t need much – just an egg and a tablespoon of water.  We like to finish off with a sprinkle of sugar, too.

Peach Pie Filling

• Peaches – ideally you would want to choose ripe, yellow peaches that are free of brown spots, super fragrant and roughly the same size.  If you can’t find them ripe, store them in a brown bag at room temperature for a couple of days to ripen them the quickest.
• Sugars – the filling uses both white granulated sugar and light brown sugar for a combination of flavors that’s perfect with baked peaches and buttery pie crust.
• Lime Juice – use fresh squeezed lime juice for this recipe, or substitute fresh lemon juice.
• Cornstarch – this helps to thicken the fruit pie filling.
• Ginger – any kind of ground ginger will work.

How to Make Peach Pie

1. Make the pie dough.  See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.  For this Baked Peach Pie, you will want to double the recipe so you have enough for the lattice top.
2. Make the peach pie filling. In a large mixing bowl, combine the peach slices and lime juice.  In a small bowl, add the sugar, brown sugar, cornstarch and ginger and whisk together. Sprinkle the sugar mixture over the sliced peaches and gently toss until coated.  Transfer the pie filling to the prepared pie crust.
3. Add a lattice top crust.  Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips.  Cut excess pie crust off, fold the edges under and pinch the edges together.
4. Brush with egg wash.  Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust.  Sprinkle a couple tablespoons of sugar over the top just before baking.
5. Bake.  Place the pie plate onto a baking sheet and bake in a preheated 350 degree oven for 45 minutes – 1 hour, or until the filling is bubbling and thickened and the crust is golden brown.  If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
6. Cool and serve.  Once the pie has finished baking, remove from the oven and let cool before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream.  Enjoy!

Frequently Asked Questions

Storing and Freezing Instructions

• Room Temperature: store your pie covered in plastic wrap or aluminum foil at room temperature for up to 2 days.
• Refrigerator: if you find you want to store it for longer, it will last covered in the fridge for up to 5 days.  
• Freezer: you can freeze either before or after it has been baked.  Wrap it in plastic wrap and aluminum foil and store in the freezer for about 1 month.  
• Baking and Reheating: to bake an unbaked frozen pie, just remove all wrapping and bake as directed, adding about 15 minutes onto the total time.  To reheat a frozen baked pie, warm in a 350 degree oven for about 15-20 minutes, or until warmed through.

More Easy Pie Recipes

• Caramel Pecan Pie
• Razzleberry Pie
• Homemade Flaky Pie Crust
• Blackberry Pie
• Fresh Peach Pie
• Pecan Pie
• Coconut Cream Pie
• Banana Cream Pie
• Cherry Pie
• Apple Pie
• Coconut Butterscotch Cream Pie
• More Pie Recipes
• More Desserts

This simple homemade Peach Pie is loaded with juicy peaches that have been tossed in brown sugar, lime juice and ground ginger, then baked inside a flaky, buttery pie crust. It tastes great served with a dollop of whipped cream or scoop of vanilla ice cream.