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Peach Pie

Peach Pie is fresh and a traditional dessert just like Grandma used to make.  I like to eat mine warm with a nice scoop of vanilla ice cream on top.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8 Slices
Calories: 329kcal
Author: Wendy


  • 1 9 inch round pie pan


  • 2 pie crusts
  • 7 peaches fresh
  • 1 tablespoon fresh lemon juice
  • cup granulated sugar
  • cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon kosher salt
  • 4 tablespoon cornstarch


  • Preheat oven to 400 degrees
  • Unroll the pie crust
  • Place 1 pie crust into the pie dish and set aside
  • Using a large bowl, mix your peach slices with lemon juice
  • Mix in the sugar, brown sugar, cinnamon, nutmeg, salt and cornstarch
  • Spoon the peach mixture into the pie shell
  • Unroll the remaining pie dough and cut into 12 strips
  • Lay half of the strips horizontally
  • Gently fold back the strips in half
  • Working from the middle of the pie to the edge, lay a vertical strip down the middle
  • Fold back over every other one of the horizontal strips
  • Lay another piece of pie crust vertically
  • Fold back over the other strips so that they are flat and fold the first strips back in half
  • You’re going to continue to do this till you have a lattice crust
  • Brush the top of the pie crust with an egg bath
  • Bake in the oven for 30-40 minutes or until the pie filling is starting to bubble
  • Remove from oven and allow to cool completely
  • Cut and serve with ice cream or fresh whipped cream!


I used premade pie crust for this recipe to save time.  However, you can make your own if you prefer. 


Serving: 1Slice | Calories: 329kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Sodium: 213mg | Potassium: 303mg | Fiber: 3g | Sugar: 28g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg