Peach Pie

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This easy Peach Pie recipe uses peaches (fresh, frozen, or canned!), brown sugar, cinnamon, ginger, and a store-bought crust. Simple, summery, and delicious!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time1 5

Cool Time3

Total Time4 20

Course: Dessert

Cuisine: American

Total Cost: $10.14 recipe / $1.27 serving

Servings: servings

Author: Jennie Alley

Ingredients

6 cups fresh peaches pitted and chopped, $4.35*
¾ cup brown sugar $0.81
¼ cup all-purpose flour $0.24
1 Tbsp lemon juice $0.06
½ tsp ground cinnamon $0.03
¼ tsp ground ginger $0.04
2 pie crusts double pie crust, $4.24**
3 Tbsp salted butter small cube (divided) $0.37

Instructions

Gather the ingredients and place a sheet pan on the lower third rack of the oven (to catch drips and help the bottom crust cook evenly). Preheat the oven to 400°F.
Chop your peaches and remove the pits.
In a large bowl, combine peaches, brown sugar, flour, lemon juice, cinnamon, and ground ginger. Stir until evenly coated.
Roll out one pie crust and gently press it into the pie dish, making sure it’s evenly spaced and pressed into the corners.
Pour the peach filling into the crust-lined pie dish. Dot the top with 2 Tbsp cubed butter.
Roll out the second crust and place it over the filling, pinching the edges of the bottom and top crusts together.
Crimp the edges of the pie and cut vents. Melt the remaining 1 Tbsp of melted butter and brush it on top of the pie evenly.***
Cover the edges of the crust with a pie shield or foil to prevent over-browning. Place the pie on the preheated sheet pan in the oven. Bake at 400°F for 25 minutes.
Reduce the oven temperature to 375°F, remove the pie shield/foil, and continue baking for 40–55 minutes, or until the crust is golden and the filling is bubbling up through the vents.
Let the pie cool for at least 3 hours before slicing to allow the filling to fully set. Enjoy!

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Notes

*I use fresh yellow clingstone peaches. You can substitute canned (drained) or frozen (thawed and drained) peaches for fresh. Bake times may vary slightly—keep an eye on the crust and filling.

**I use a store-bought refrigerated double pie crust. You can also make a homemade pie crust if you have the time! If you're using a frozen double pie crust, let it thaw completely before starting this recipe.

***Optional: After brushing the top crust with melted butter, I like to sprinkle it with turbinado sugar. It adds a golden, sparkly finish and a little extra crunch.

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