Peach Pie

Author: Canadian Living

  • Portion size 6 servings
  • Credits : ©


  • 1 pastry for 9-inch (23cm)
  • 5 cups peeled and sliced peaches
  • 3/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped candied ginger
  • 1 tablespoon butter
  • milk
  • cream
  • 1 sprinkle granulated sugar


Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine peaches, sugar, flour, lemon juice and candied ginger. Fill pastry shell with peach mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) in bottom third of oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 to 45 minutes longer or until peaches are tender, filling thickened and crust golden.


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Baking & Desserts

Peach Pie