Weekend at the Cottage Symbol
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie
  • Peach Pie

Peach Pie

Food | September 17, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
  • 150 Minutes
  • 1 pie
  • Moderate

A delicious PEACH PIE, flavoured with freshly grated ginger, and baked in a flaky crust with lattice top detail! You’ll taste summer in every forkful!

Few things can compare with the delicious flavours that come from a freshly-baked, homemade fruit pie. Seeing the season’s finest peaches arrive at my local fruit stand inspired this peach pie recipe, and it’s a winner!

I’ve loaded photos of the preparation of this recipe and you can click the arrow on the top right hand corner to advance them.

When making this at home or at the cottage keep the following in mind:

1) Use firm but not overly ripe peaches.

2) Don’t blanch and then remove the skin. Slicing your fruit with the skin on will yield more flavour, colour and texture.

3) Use a trusted pie dough recipe like this one.

4) Some peaches release more juice than others. If the peach mixture remains dry, pour directly into prepared shell. If the peaches are wet, use a slotted spoon to transfer the peach mixture to the shell but spoon a small quantity of peach liquid on top as directed.

5) Go the extra mile and create a lattice top. You’ll be proud you took the time to create this stunning topper for your pie.

6) You’ll be tempted to cut into the pie way before it’s completely cooled. Don’t do it! Step away from the pie until it’s cooled to room temperature!

7) Make sure you have frozen vanilla yoghurt or ice cream on hand when you serve. Either is the most perfect accompaniment.

Making a fresh fruit pie from scratch is a labour of love, rewarded with every bite of this remarkable PEACH PIE!


3 Responses to “Peach Pie”

  1. nancy rychel says:

    hi nik, wow this peach pie tastes delicious! i tried your pastry recipe and what a difference a crust makes!!! your mom would be so proud of you sharing her recipes.
    your photos on this site are gorgeous too. xo

  2. […] BLUEBERRY PIE or this incredible RHUBARB PIE. Two others we know you’ll love, how about an OLD-SCHOOL PEACH PIE or one with a CRUMBLE TOPPING. So […]

  3. […] to handpick the filling for a WILD BLUEBERRY PIE or stocking up at a local farm stand to make our PEACH PIE, there’s something to be said for a dessert that highlights the choice fruit of […]


Ingredients & Amounts

  • 3 pounds fresh peaches, about 12
  • ¾ cup brown sugar, loosely packed
  • ¼ cup cornstarch
  • 3 tablespoons freshly grated ginger
  • 3 tablespoons lemon juice
  • pie dough, enough for two crusts, top and bottom
  • 3 tablespoons unsalted butter
  • 1 egg, lightly beaten with 1 tablespoon of water
  • a sprinkling of granulated sugar


  1. Prepare pie dough recipe, divide into two discs and refrigerate dough for at least one hour before use.
  2. Cut peaches in half, discard pits and slice thinly. Place into a medium-sized bowl.
  3. Sprinkle grated ginger on top of peaches and toss. Mix sugar with cornstarch and then sprinkle on top of peaches. Add lemon juice and toss again.
  4. Preheat oven to 375°F.
  5. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
  6. With a slotted spoon, evenly spoon peaches into the dough-lined dish. Reserve liquid that remains in bowl. Cut butter into small pieces and nestle them in the peaches.
  7. If peaches were wet, take 4 tablespoons of prepared peach liquid and drizzle over the peaches and butter.
  8. Roll out second disc of pie dough to 14-inch round. Use a ravioli cutter to draw evenly-spaced strips through the dough, about ½ inch wide.
  9. Lay a strip across the centre of the pie. Lay a second strip on top of the first at a 90° angle. Take a third strip and lay it the same direction as the first, weaving it under second strip and over the first. Continue weaving remaining strips to complete lattice effect.
  10. Trim off excess dough and crimp lattice to the dough lining the pie plate.
  11. Beat egg with water. Take pastry brush and carefully brush egg wash on the lattice detail.
  12. Sprinkle a tiny bit of granulated sugar on the lattice work.
  13. Transfer pie onto a baking sheet and bake until crust is golden and the filling is bubbling, about 1 hour 20 minutes.
  14. Cool pie to room temperature before serving. Serve with vanilla frozen yoghurt or ice cream.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Haydn: The Creation (Die Schöpfung) – Sir Colin Davis, Dietrich Henschel & London Symphony Orchestra while making this recipe. I thought it an excellent choice considering my efforts to create this delicious pie. Visit iTunes to add this essential album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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