Easy Peach Pie Recipe

5 from 3 votes

This perfect Fresh Peach Pie recipe is filled to the brim with sweet summer peaches all 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.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 621kcal

Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

2 ½ cups All-Purpose Flour
1 teaspoon Salt
8 oz Crisco or butter
½ cup Water cold

Peach Pie Filling

6-7 large Peaches peeled and thinly sliced
2 Tablespoons Lime Juice or lemon juice
½ cup Sugar
½ cup Brown Sugar
3 Tablespoons Cornstarch ¼ cup if using frozen peaches
¼ teaspoon Ground Ginger

To Finish

1 large Egg
1 Tablespoon Water
2-3 Tablespoons Sugar

Instructions

Basic Double Pie Crust

In a large mixing bowl, combine the four and salt.
Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza or lattice cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.

Peach Pie Filling

In a large 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, then create a lattice crust on top of the pie with the reserved dough strips.

Baking

Preheat oven to 350 degrees F.
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 with a couple tablespoons of sugar just before baking.
Bake in a preheated 350 degree oven for about 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.
Once the pie has finished baking, remove from the oven and let cool before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

Nutrition