Homemade Peach Pie

Prep time:
Cook time:
Total time:
Serves: 8


  • 6 medium-large peaches, peeled & sliced
  • ¾ cup granulated natural cane sugar
  • Freshly squeezed juice of ½ lemon
  • Dash of ground cinnamon
  • 3 to 4 tablespoons flour (depends on how much juice peaches release)
  • Perfect Pie Crust (recipe here)


  1. Preheat the oven to 425ºF (220ºC).
  2. Combine the peaches, sugar, lemon juice, cinnamon, and flour in a deep bowl. Stir until the flour is mixed in, and juices begin to thicken. Set aside.
  3. Prepare the piecrust.
  4. Roll one crust out into a 10-inch circle. Fit into a 9-inch pie plate (not deep dish). Spoon the filling into the crust.
  5. Roll the remaining crust into a 9-inch circle. Use a small cutter to cut out vents, or cut into strips to make a lattice topping (here's a great tutorial). Arrange the crust on top, flute the edges, or press with the back of a fork.
  6. Bake for 15 minutes. Reduce oven to 350ºF (180ºC). Bake until golden, and juices are bubbly, 40 to 45 minutes.
  7. Let pie cool completely on a wire rack before serving.