Yield: 8 slices

Peach Pie

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

One of summertime’s best fruits is showcased in this sumptuous Peach Pie. A beautiful lattice crust encases a gently-spiced fresh peach filling. It’s ideal for picnics, potlucks, and any occasion that calls for pie. 


  • 5 cups of peeled and sliced peaches (5-6 medium peaches)
  • 2 Tablespoons fresh lemon juice (juice from about 2 lemons)
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 2 ready-made refrigerated pie crusts (or homemade)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 Tablespoons cornstarch
  • 2 Tablespoons unsalted butter
  • 1 large egg white
  • 1 Tablespoon water
  • Additional cinnamon and granulated sugar for garnish


  1. Preheat the oven to 400℉. Move the oven rack to a position in the lower third of the oven.
  2. Place peaches in a colander. Pour lemon juice over the top and toss to distribute. Let excess juice drain.
  3. Place peaches, granulated sugar, and brown sugar in a large mixing bowl and toss to combine. Let sit for 15 minutes.
  4. On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie plate with about an inch overhang.
  5. Drain most of the juices in the bowl. Add cinnamon, nutmeg, and cornstarch. Toss to combine. Pour the mixture into the prepared pie crust.
  6. Dot the top of the peach filling with thin slices of butter.
  7. Roll out the second pie crust. Using a pastry cutter, pizza cutter, or knife, cut eight 1-inch strips. 
  8. Lay four strips vertically across the pie plate, letting the strips overlap the edges. Lay four strips horizontally, weaving in a traditional lattice top or placing them over the vertical strips making a second layer. Roll the edges toward the center of the pie, tucking in the ends of the lattice strips. Crimp or flute the edge of the crust as desired.
  9. Combine the water and egg white in a small bowl to make an egg wash. Brush the crust with the egg wash and sprinkle with cinnamon and granulated sugar.
  10. Bake pie for 15 minutes. Reduce the oven temperature to 375℉ and bake an additional 35-40 minutes or until the filling is bubbling and the crust is golden brown. Cover with foil to prevent the crust from getting too brown.
  11. Cool for 3-4 hours. The pie will set up as it cools. It can be served warm.


  • Store pie in refrigerator for up to 5 days.
  • Freeze: bake and cool pie completely. Wrap in plastic wrap and foil and place in a freezer bag. Store for up to 3 months. Thaw in refrigerator.
  • Lemon juice prevents the peaches from browning too much. Draining the juices is essential to preventing a soupy pie. Do not use bruised or over rip peaches.
  • Use a glass pie plate. One MAJOR reason - You can see the pie crust through it. There is no guessing game on whether the crust is done or not. Glass bakes faster - this recipe may take a little more time using a metal or ceramic plate. It encourages more even baking than a metal or ceramic pie plate.
  • If desired, place a baking sheet on the rack BELOW the pie (not on same rack). This will help catch any drips or bubbled over juices (although you shouldn't have any with my recipe).
  • See blog post for more recipe tips and tricks and step by step photos.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 102mgCarbohydrates: 39gFiber: 2gSugar: 25gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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