Better Than Grandma’s Peach Pie

If you’ve ever dreamed of baking a mouthwatering peach pie from scratch that rivals Grandma’s famous recipe, you’re in for a delightful treat!

I’ll walk you through the recipe step by step and answer some of the most common questions about creating this classic dessert.

Because baking should be a family, friend, and neighbor event.

So grab a cup of tea or coffee and let’s bake together!

Ingredients Needed for Classic Peach Pie

  • 2 cups all-purpose flour
  • 2 ½ cups peaches (diced, fresh or frozen)
  • ½ cup brown sugar
  • 2 tbsp potato starch (can be replaced with cornstarch)
  • ½ cup ice-cold water
  • 1 stick butter
  • 2 egg yolks
  • ½ tsp salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • freshly grated ginger or 1/4 teaspoon powdered ginger (optional)
  • dash of salt

How to Make the BEST Peach Pie

Step #1: Prepare the Dough.

In a medium-sized bowl, mix together the flour and salt. Add the butter and egg yolks.

Using a fork, combine the ingredients by pressing and mixing.

Once the mixture starts coming together, add the ice-cold water to form a dough. Wrap the dough in plastic wrap and chill it in the freezer for about 30 minutes.

Or you can chill the dough in the fridge for 2 hours.

Step #2: Prepare the Filling

While the dough is chilling, cut the peaches into small chunks and transfer them to a separate medium bowl.

Toss the peaches with brown sugar and potato starch. Add all remaining spices and the dash of salt.

Combine everything gently, allowing the sweetness to meld with the juicy peaches.

Step #3: Roll Out the Dough

After the dough has chilled, divide it into two portions, putting aside one third of the dough to make the lattice top.

Roll out the larger portion on a lightly floured surface using a rolling pin.

Create an oval shape large enough to fill a 9-inch pie dish.

Carefully transfer your pastry to the dish and trim the edges, forming a rim.

Step #4: Fill the Pie

Pour the peach filling into the prepared pie crust.

Step #5: Create the Lattice Top

Roll out the remaining portion of pastry and, using a pizza cutter or knife, cut the dough into approximately 1-inch strips.

Arrange 5 strips of dough over the peach filling, all in one direction.

Then, add 5 more strips in the opposite direction, lifting strips and weaving them over and under to form a lattice pattern.

Continue this process until you’ve covered the entire top of the pie.

Step #6: Preheat and Bake

Preheat your oven to 320°F (160°C).

Place the pie in the preheated oven and bake for about 35 minutes or until the lattice top is beautifully golden brown.

Optional Glaze: For a glossy finish, you can brush the top of the lattice with beaten egg yolk before placing it in the oven.

Step #7: Cool and Serve

Allow the pie to cool completely before slicing and serving.

Can I use frozen peaches instead of fresh ones for this pie?


Frozen peaches work well in this recipe.

Just make sure to thaw and drain them before using.

You can also use canned peaches, but fresh or frozen peaches will give your pie a more vibrant flavor.

taking a bite of the homemade peach pie

Can I make this pie ahead of time and store it for later?


This pie stores well at room temperature for a day or two.

If you want to keep it longer, refrigerate it in an airtight container for up to three days. You can also freeze it for up to three months.

NOTE: To reheat a frozen pie, place it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through.

Can I use other fruits in place of peaches for this recipe?


This recipe can be adapted to various fruits like apples, berries, cherries, or a combination of your favorites.

Adjust the sugar and starch levels to suit the sweetness of the fruit you choose.

Can I make a vegan version of this pie?

You can make a vegan peach pie by substituting plant-based butter and egg replacers for the dairy butter and egg yolks.

There are also vegan-friendly pie crust recipes available.

Be sure to check the ingredients of your pie crust and sugar to ensure they are vegan-friendly.

Helpful Tips for Perfecting Your Homemade Peach Pie

  1. Choose Ripe, Fragrant Peaches: The key to a flavorful peach pie is using ripe, aromatic peaches. Look for peaches that yield slightly when gently pressed and have a sweet, fruity scent. If your peaches are not fully ripe, you can place them in a paper bag for a day or two to ripen them naturally.
  2. Keep Your Ingredients Cold: To achieve a flaky and tender crust, it’s crucial to keep your ingredients, especially the butter and water, ice-cold. Cold ingredients help prevent the butter from melting too quickly and creating a greasy crust. If your kitchen is warm, consider chilling your mixing bowl and utensils as well.
  3. Prevent a Soggy Bottom: To prevent your pie crust from becoming soggy due to the juicy peach filling, you can use a technique called “blind baking.” Before adding the filling, partially bake the pie crust for about 10 minutes in a preheated oven. This will create a barrier between the crust and the filling, keeping it crisp and delicious.
  4. Adjust Sweetness to Taste: The sweetness of your pie can vary depending on the ripeness of your peaches and personal preferences. Taste your peach filling before pouring it into the crust and adjust the sugar accordingly. If your peaches are very sweet, you can reduce the sugar, or if you prefer a sweeter pie, you can add a bit more sugar or even a drizzle of honey.
  5. Practice Patience While Cooling: Although it’s tempting to dive right into your freshly baked peach pie, allow it to cool completely before slicing. This cooling period allows the filling to set and ensures cleaner, neater slices. If you cut the pie too soon, the filling may be runny and difficult to serve.

More Dessert Recipes to Try

homemade peach pie recipe

Better Than Grandma's Homemade Peach Pie

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This homemade peach pie is made from scratch, overflowing with the perfect seasonings, and baked in a flaky crust. Yes, it's even better than Grandma's classic peach pie! Trust me!


  • 2 cups all-purpose flour
  • 2 ½ cups peaches (diced, fresh or frozen)
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon ground ginger or freshly grated ginger
  • 2 tbsp potato starch (can be replaced with corn starch)
  • ½ cup ice cold water
  • 1 stick butter
  • 2 egg yolks
  • ½ tsp salt


  1. In a medium sized bowl mix flour, salt, and butter.
  2. Using a fork combine butter, egg yolk and flour by pressing it. Add water and make the dough. Once the dough is formed, wrap it in plastic wrap and chill in the freezer for about 30 min. Or, you can chill in the friedge for 2 hours.
  3. Prepare the filling: Cut peaches in small chunks and place them in a medium bowl.
  4. Lightly toss peaches in sugar and potato starch. Add remaining spices and a dash of salt. Combine everything gently.
  5. Once dough is chilled, divide, and put aside one third of the dough to make a lattice top.
  6. Roll out the larger portion on a lightly floured surface using a rolling pin. Make an oval shape to fill a 9 inch pie dish.
  7. Transfer the pie crust to the pie plate and trim the edges. Pour the peach filling into the pie crust.
  8. Roll out your last portion of pastry and use a pizza cutter to cut the dough into 1-inch strips.
  9. Arrange 5 strips of the dough over the pie filling, placing them all in one direction.
  10. Add 5 more strips in the opposite direction, lifting strips and weaving over and under forming a lattice. Keep repeating this process until the pie is covered.
  11. Bake the pie on the center rack at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (bascially pieces of aluminum foil) on the edges to prevent them from over-browning. See post for additional details.
  12. Bake for 35 more minutes.. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F when done.

    Optional: brush the top of lattice with egg yolk to achieve a glaze before putting it in the oven
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 246mgCarbohydrates: 43gFiber: 2gSugar: 15gProtein: 5g

Nutrition values are estimates only, and are provided only as a courtesy.

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