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Spiced Peach Pie

Spiced Peach Pie

A creative riff on the classic peach pie

This recipe is a twist on the classic peach pie. The ginger, cardamom, and cranberries take the summer staple into fall.

You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!


This recipe can accomodate frozen peaches, but if using frozen peaches you must defrost fully before use so as not to add any excess of liquid to the pie.


  • 2 9-inch pie crusts, baked and cooled
  • 4 Cups peaches, sliced
  • 2 Cups cranberries
  • 2 Tablespoons ginger
  • 2 Teaspoons cinnamon
  • 1 Teaspoon ground cardamom
  • 1 Cup sugar
  • 1 lemon, juiced
  • 1/4 Cup cornstarch

  • 1 (29-ounce) large can sliced peaches (in light syrup)
  • 1/3 cup brown sugar (light or dark, packed)
  • 1/4 cup granulated sugar
  • Juice of 1 lemon (or about 2 tablespoons)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 1 cup/4 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/4 cup butter (chilled)
  • 1/3 cup milk

Butter a 1-quart to 1 1/2-quart baking dish.

Place a strainer over a bowl and drain the peaches, reserving the syrup.

Arrange peach slices in the prepared baking dish.

Measure 1 cup of the syrup into a small saucepan blend in the sugars, lemon juice, spices, salt, 1 tablespoon of butter, and cornstarch. Place the saucepan over medium heat. Bring to a boil simmer, stirring, until thickened and clear, about 4 to 5 minutes. Pour the hot mixture over the peaches.

Place the peach filling in the oven while preparing the topping.

Sift together the flour, baking powder, 1/2 teaspoon salt, and 2 teaspoons sugar.

Cut in the 1/4 cup of chilled butter until the mixture resembles coarse crumbs. Add the milk and stir until a stiff dough is formed.

Drop the dough by spoonfuls onto the hot peach filling. Return the cobbler to the oven and bake until topping is browned, ​or about 20 minutes.

3 Parts to Peach Crumble Pie

  1. Pie Crust: We use my favorite homemade pie crust as the base of today’s peach crumble pie. It’s made with a mixture of butter and shortening for ultra flaky layers and bakes up nice and golden brown. You only need half of this crust recipe, so freeze the other pie disc for later or make 2 crumble pies! (Try my all butter pie crust for another option).
  2. Peach Filling: After 4 test pies, I landed on the perfect peach pie filling– one that yields tender and delicate (not mushy) peaches with a wonderful balance of sweetness. To the peaches we add flour, brown sugar, cinnamon, and a squeeze of fresh lemon juice. Brown sugar and peaches are meant to be this flavor pairing makes this peach pie better than any I’ve tasted recently. There isn’t too much brown sugar because peaches are naturally sweet. Cinnamon is an obvious must, lemon juice adds brightness, and flour thickens everything up. If you’d like to use instant tapioca in place of flour, see my note below the full recipe.
  3. Crumble Topping: For our peach crumble pie, we need a crumble topping! Made with only 5 ingredients, it comes together quickly and easily. I wanted the brown sugar and cinnamon flavors to shine in this pie, so we use both in the crumble topping.

Recipe Summary

  • 1 (15 ounce) package double crust ready-to-use pie crust
  • 1 cup white sugar
  • ⅓ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ cup butter, melted
  • 8 fresh peaches - peeled, pitted, and sliced
  • 2 tablespoons rum
  • 2 tablespoons milk

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.

Press one pie crust into the prepared pie dish.

Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.

Toss peaches and rum together in a separate bowl add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.

Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.

Homemade peach pie filling

Summer is the perfect time to break out sweet, delicious homemade pies. The warmer weather and longer days just beg for time spent savoring an extra slice of your favorite dessert with all your favorite people. Whether you love pocket-sized apple turnovers, sweet blueberry pie with homemade blueberry pie filling, or tasty peach galette, nothing beats the quintessential summer delight of peach pie. This peach pie filling is made with juicy peaches and rich brown sugar. Spiced with cinnamon and thickened with corn starch, this filling will really make your homemade peach pie shine.

Here’s what you will need

For this homemade peach pie filling, you will need golden brown sugar, white sugar, and corn starch (and water). To enhance the flavor, you’ll also need vanilla extract, lemon juice, and cinnamon. And most importantly, you’ll need ripe peaches.

Best type of peaches to use

The best peaches for peach pie are yellow peaches, specifically varieties like Sweet Scarlet and Reliance. These peaches bake well in pies because they are sweet, but balanced with some acidity. Other types of peaches are just too sweet for baking.

Recipe Summary

  • ⅓ cup sliced almonds
  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into 8 pieces
  • 3 to 4 tablespoons ice water
  • ¼ teaspoon almond extract
  • 8 to 9 large peaches (about 2 3/4 pounds), pitted and sliced about 1/2 inch thick
  • ¾ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon ground Saigon cinnamon
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon turbinado or granulated sugar for garnish

Toast the almonds: Preheat the oven to 300°. Scatter the almonds in a single layer on a baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes. Remove from the oven and cool completely.

Make the pastry: Process the almonds in a blender or food processor until finely chopped. Add the flour, granulated sugar, and salt and pulse to combine. Add the butter and pulse until it resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until the dough comes together and forms a ball around the blades. (Do not overprocess.) Remove the dough from the processor, wrap it in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months).

Place a rack in the upper third of the oven and preheat to 375°.

Make the filling: Place the peach slices in a large bowl. In a small bowl, stir together the granulated sugar, cornstarch, and cinnamon until well blended. Add the sugar mixture to the peaches, stirring gently.

Turn the dough out onto a floured pastry cloth or surface and roll into a 16-inch circle using a floured rolling pin. Fold it in half, transfer to an ungreased 10-inch cast iron skillet, and gently unfold the pastry, fitting it into the bottom of the pan and allowing the excess pastry to hang over the edge. (Don't bother to trim the dough&mdashany unevenness adds to the rustic quality of the tart.)

Spoon the peach mixture into the pastry, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping them in soft folds. Take care that the pastry doesn't tear around the edge of the tart or the juices will escape during baking.

Whisk together the egg and water in a small bowl. Brush the egg wash over the pastry and sprinkle it with the turbinado sugar. Bake until the pastry is golden brown and the fruit is hot and bubbly, 35 to 40 minutes. Let cool for 1 hour to set the juices and serve warm

Peach Pie Freshly Made!

Then with the help of a paring knife cut perfect wedges for this yummy peach pie. When making pie with fresh stone fruit like peaches you need to use enough sugar and condiments to allow the fruit to develop a great flavor while the cooking process.

I enjoy using turbinado sugar, it gives a very nice sugary flavor but not overwhelming and then combined with the apple pie spice and the mild peachy flavor of the fruit results in a the perfect balance of sweet, tart and warm.

Peach pie, the perfect ending to a special holiday meal

If still thinking about that special menu and don’t have a dessert in mind, try this fresh peach pie recipe. It is ready in just few minutes and can be paired with vanilla ice cream or whipped cream and a cup of good coffee.


Step 1

Take the wide-mouth mason jar lids and turn them so that the rubber ring is down. You want to cook the pies on the metal side.

Make the crust
In a small bowl, stir together the flour and salt with a fork. cube the butter into 16 chunks. Add half of the chunks of butter to the flour mixture and stir gently then add the remaining butter.

Use finger tips to cream the butter into the flour by pinching and smearing the butter between your finger tips.

When well mixed add the vinegar and 3 tablespoons of ice-cold water. Stir with a fork and scoop onto plastic wrap, shape it into a disk and store wrapped in the refrigerator for 30 minutes.

Preheat oven to 350 degrees and line a small sheet pan with parchment. Place the mason jar lids with the rubber side down in the ring on the parchment paper.

Thinly slice the peach and combine with ground ginger, cinnamon, lemon juice, flour and sugar in a small bowl. Stir well. Roll out dough.

Flour the counter and place the dough in the center. Roll dough gently away from you, turning every 2 rolls.

Place mason jar lid on the pastry and use a knife to cut 1/4" around lid. Use the lid top (not the ring) to cut out the pie lids. You will have excess dough to make another pie or cinnamon roll.

Press the bottom pie crusts into the lids with rings in place. Scoop half of peach mixture onto each. Top with the pie tops. Brush beaten egg very generously on each mini pie. Sprinkle with sugar if desired.

To serve, run a knife along the edge of the mason jar ring to release the pie.

How to Make It

In a large bowl, mix flour, 1 1/2 tablespoons granulated sugar, and salt. Cut 6 tablespoons butter into chunks and, with your fingers or a pastry blender, rub or cut it into flour mixture until coarse crumbs form. Sprinkle 4 tablespoons water evenly over mixture and stir until dough comes together if necessary, add 1 to 2 more tablespoons water.

Turn dough out onto a lightly floured sheet of waxed paper and pat into a flat disk. With a lightly floured rolling pin, roll into an 11-inch round about 1/4 inch thick. Slide waxed paper onto a 12- by 15-inch baking sheet and chill pastry.

In a large bowl, mix peaches, lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Pour into a 9-inch pie pan. Cut remaining tablespoon butter into 1/4-inch chunks and distribute evenly over fruit. Remove pastry round from refrigerator and let stand at room temperature 5 minutes. Slide off waxed paper and center over filling. With a small, sharp knife, trim dough 1/2 inch beyond pan rim. Tuck edges inside rim.

Place pie pan on a 12- by 15-inch baking sheet and bake in a 375° regular or convection oven until pastry is golden, about 30 minutes. Remove from oven and, with a sharp knife, cut crust into 1-inch squares. With the back of a spoon, gently press crust into filling so juice flows over edges of squares. Sprinkle remaining 2 tablespoons granulated sugar over the top, return to oven, and bake until peaches are tender when pierced and juices are thickened, 25 to 30 minutes longer. Serve warm or at room temperature.

Homemade Peach Pie Filling In Minutes

Heck, it would have taken me much longer to run to the store to buy it than the few minutes it took to actually make it from scratch.

This will be perfect! That lowly can of peaches made 1.5 cups of peach pie filling.

( Note : A full can of purchased pie filling is about 2 1 /3 cups)

My homemade pie filling was ready to be used. I stored it in the fridge until our dinner gathering.

When I was ready to serve dessert I brought the pie filling out and spooned some on top of the slices of homemade cheesecake. Then I garnished the whole shebangie with some of the reserved peach slices, just for ‘pretty’.

Mama always says “Presentation is half the meal” and mama’s always right!

Watch the video: Peach u0026 Jalapeño Chutney - A Canadian Living Recipe (January 2022).