Peach Pie
Prep time
Cook time
Total time
We are building on recipes so be sure to prepare the pie dough and shell well in advance
Blind Bake your pie shell at 350°F (180°C) for about 15 minutes, just enough to set it without browning it, this will ensure your bottom crust is not soggy once you add the peach mixture
I used light brown sugar here, but you can use granulated if you do not have the brown
Serves: 1 - 9" Deep Dish Pie
  • Fresh Peaches peeled & sliced 10
  • Light or Dark Brown Sugar ¾ cup
  • Lemon Juice ½ Lemon *zest is optional
  • Cinnamon ¼ teaspoon
  • Fresh Grated Nutmeg ¼ teaspoon
  • Cardamom *optional ⅛ teaspoon
  • Vanilla Bean ½
  • All Purpose Flour ½ cup
  • *1 egg for brushing over the pie dough
  • *course sugar for sprinkling over top of the pie
  1. Combine the flour, sugar and spices together in a large mixing bowl
  2. Add the sliced peaches and then scrape the seeds from the vanilla bean and add to the peaches along with the lemon juice and optional zest.
  3. Pour filling into the prepared pie crust and then roll out the remaining pie dough to about a 10" - 12" diameter circle. Cut strips to for a lattice top and arrange over the peaches sealing the edges with egg wash and washing the tops of the pie dough lattice as well.
  4. Sprinkle the top of the pie dough lattice with course grain sugar and bake in preheated 350°F oven for approximately 50 minutes or until the filling starts to bubble around the edges and the pie dough is golden browned.
  5. If the pie dough seems to be browning to quickly- loosely drape a piece of foil over top to prevent burning the delicate pastry.
  6. Cool the pie at room temperature and serve warm or cold it is your preference
Peach Pie can be stored for up to 3 days at room temperature but for longer shelf life, store in the refrigerator for up to 1 week.

Fully cooled pie can be wrapped well and frozen for up to 2 months
Recipe by Gretchen's Bakery at