Classic Peach Pie

Recipe Author:


Prep time: 30 Mins
Cook time: 1 Hour
Inactive time: 1 Hour
Total time: 2 hr 30 mins
Number of servings: 8

The recipe features our fresh Georgia peaches from Pearson Farm available every summer! 🍑


For Pie Crust

  • 2 1/2 cups all purpose flour
  • 1 cup cold unsalted butter, diced
  • 1 tsp salt
  • 1 tbsp cane sugar
  • 1/2 cup ice water

For Filling

  • 10 medium ripe peaches
  • 1/2 cup light brown sugar
  • 1/4 cup cane sugar
  • 4 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 2 tsp vanilla bean paste
  • 1 tbsp lemon juice

For Topping

  • 1 egg white
  • 1 tbsp water
  • 1 tbsp Demerara sugar
  • Vanilla ice cream for serving


  1. To prepare crust: combine flour, sugar, salt and cold butter in a food processor. Pulse until mixture resembles pea shaped crumbs. Gradually add a 1/3-1/2 cup of ice cold water and pulse until mixture forms a ball of dough. Transfer to a clean work surface and divide dough into two balls. Form each into equal flat discs and cover with plastic wrap. Refrigerate for 1 hour or freeze for 20-30 minutes, until the dough is firm.
  2. While dough refrigerates, bring a large bit of water to boil. Slice the bottom of peaches with a sharp knife in a small X. Place peaches in boiling water for 1 minute. Transfer peaches to an ice bath using a slotted spoon for 5 minutes.
  3. Peel and slice peaches. Add peach slices to a colander or use a clean kitchen towel to absorb excess liquid from peaches. Transfer to a large bowl and add brown sugar, cane sugar, corn starch, cinnamon, cardamom and lemon juice. Stir gently folding from the bottom using a rubber spatula until ingredients are mixed.
  4. Preheat oven to 400ºF. Remove 1 dough disc and lightly flour a clean work surface and rolling pin. Roll disc into a 12-14 inch round sheet and gently transfer onto a 9 inch pie pan. Pour peach mixture evenly into crust. Transfer to refrigerator while preparing second layer of crust. Dust work surface and rolling pin with additional flour and roll second dish of dough into a 12-inch rectangle. Slice into 10 (1-inch) strips using a pastry (or pizza) cutter. Place 5 strips of dough on top of pie leaving 1-inch in between. Place remaining 5 strips in the opposite direction on an angle (no need to lattice).
  5. Trim any long pieces of dough and crimp the edges together using fingertips. Whisk together egg white and water in a small bowl. Brush egg white on crust and sprinkle with demerara sugar. Bake for 50-60 minutes, until crust is golden brown and peaches are bubbly. If crust starts to get too dark, tent with aluminum foil.  Cool pie at room temperature for at least 1 hour before slicing. This will allow the liquid to set, avoiding a runny filling.
  6. Slice pie into triangles and serve with vanilla ice cream.

3 steps to avoid a runny pie filling

    1. Drain peaches after slicing to remove excess juice.
    2. Use a grid or lattice top crust. This allows steam and moisture to escape as the pie bakes instead of a sheet crust on top that traps moisture.
    3. Cool the pie completely to room temperature to allow the filling to firm up.