Peach Pie with Braided Pie Crust

From the buttery pie crust to the juicy peach pie filling, this peach pie is the best peach pie you’ll ever eat. Ginger is the ingredient you never realized was missing from peach pie filling. It tastes unbelievable with fresh sweet peaches!

overhead image of peach pie after baking

If summertime were a pie, it would most certainly be today’s ginger peach pie. We’re taking advantage of the season’s abundant juicy peaches– and combining them with fresh ginger and warm cinnamon spice. After 1 taste, you’ll forget all other peach pies exist.

Pretty bold statement, right? Look at this peach beauty!

slice of peach pie with a scoop of vanilla ice cream on a white plate

The Missing Peach Pie Ingredient

Bet you didn’t realize an ingredient is missing from your favorite peach pie. 😉

One ingredient transforms a good peach pie into the BEST PEACH PIE. Adding a few teaspoons of minced fresh ginger adds a completely upgraded flavor. With fresh ginger and big juicy chunks of peaches, this buttery peach pie wins all the awards for best peach pie. You’ll never make regular peach pie again!

There’s a lot to cover today, beginning with the peach filling. Then, we can review homemade pie crust and the braiding technique that I used in these photos. Let’s dive in.

The Best Peaches for Peach Pie

Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.

The best fresh peaches for peach pie are the same I recommend for peach bread. You want slightly firm (not hard) peaches with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or add them to a smoothie.

My tip for cutting peaches: Cut the peaches into chunks, not slices. Slices bake into mush, while chunks keep their delicious soft texture. We want delicious soft texture!

Peeling Fresh Peaches

To easily peel peaches, place them in a pot of boiling water for a few seconds to loosen the skin. Use a slotted spoon to remove the peaches and place them on a plate or in a bowl. The peel should easily come off. I learned the trick from Taste of Home, so read more over there!

peach pie filling

Simple Peach Pie Filling Ingredients

Each ingredient in homemade peach pie filling is simple and serves a distinct purpose.

  • Peaches: A necessity in peach pie! Cut the peaches into chunks instead of slices for best results.
  • Sugar: Granulated sugar sweetens the filling.
  • Flour: Flour thickens the filling.
  • Lemon Juice: A squeeze of lemon juice brightens up all of the flavors and pairs wonderfully with the fresh ginger.
  • Fresh Ginger: I highly recommend using fresh ginger. It’s sharp, warm, and aromatic with a pleasant spice.
  • Cinnamon: Warm cinnamon spice and pie go hand-in-hand. You’ll love this addition.
  • Butter: Butter creates an extra rich filling. You’ll need 2 Tablespoons of butter which is convenient since you use 6 Tablespoons in the pie dough. So just grab 8 Tablespoons/1 stick of butter for the recipe!

peach pie filling in a pie dish

Fresh ginger on a white cutting board

Homemade Pie Crust

We’re using my favorite homemade pie crust for today’s peach pie from scratch. This has been my trusted pie crust recipe for years, making dozens of appearances on Sally’s Baking Addiction. We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. Here’s my recipe for all butter pie crust if you’re interested.

I’ve written extensively on my pie crust, so I won’t go into much detail today. As long as you (1) use a mix of butter and shortening and (2) start with extremely cold ingredients– you’ll be on the right track.

lattice pie crust before baking

Braiding Pie Crust Video Tutorial

This decorative braiding technique is optional, but if you love trying new things in the kitchen like I do, you’ll have a lot of fun! A braided and latticed pie crust isn’t difficult, but it does take a few extra minutes to assemble. Be sure to reference my full tutorial about how to braid pie crust, which includes instructions and success tips.

Grab your cold pie dough, a pizza cutter, and watch me braid:

braided lattice pie crust before baking

overhead image of peach pie after baking

side view of peach pie in a pie dish

More Homemade Pie Recipes

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slice of peach pie with a scoop of vanilla ice cream on a white plate

Peach Pie with Braided Pie Crust

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


From the buttery pie crust to the juicy peach pie filling, this ginger peach pie is the best peach pie you’ll ever eat. Ginger is the ingredient you never realized was missing from peach pie filling. It tastes unbelievable with fresh sweet peaches!


  • Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 89 medium peaches (about 78 cups peach chunks)
  • 2/3 cup (130ggranulated sugar
  • 1/2 cup (63g) all-purpose flour OR 1/4 cup instant tapioca
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons peeled + minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Peel the peaches then cut into 1-inch chunks. You need 7-8 cups. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
  3. Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
  5. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the cubes of butter on top. Stick the pie in the refrigerator (uncovered) as you work on the top crust.
  6. Arrange the lattice (see notes for braided lattice technique): Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 10-12 1-inch strips. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Seal and crimp the edges.)
  7. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
  8. Place the pie onto a large baking sheet or place a large baking sheet on the rack beneath the pie. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 35-40 minutes until the crust is golden brown and filling juices are bubbling. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set.
  10. Cover leftovers tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: A couple ways to make ahead of time! Make the pie 1 day in advance. After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
  2. Special Tools: Pastry Cutter, Peeler, Glass Mixing Bowls, Rolling Pin, Pizza Cutter, Pie Dish, Pastry Brush, Pie Crust Shield, and Sparkling Sugar
  3. Peaches: Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
  4. Ginger: For best flavor, fresh minced ginger is ideal though you can use 1/2 teaspoon of ground ginger instead.
  5. Crumble: Want to skip the top crust? Use the crumble topping from my brown sugar peach crumble pie on top of the ginger peach filling instead!
  6. Braided Pie Crust: To achieve the same look as my pictured pie, you’ll need 3 pie crusts. 1 for the bottom crust and 2 for the strips/braiding. (You’ll have scraps leftover, simply mold into a disc, wrap in plastic wrap and freeze for another pie.) As you can see in these photos, I latticed with 6 braids and 7 strips total. The strips were about 1-inch thick. The braids were assembled with 3 1/2-inch strips. Watch my video tutorial about how to braid pie crust!

Keywords: ginger peach pie, peach pie


  1. Will this be as tasty with lime juice instead of lemon?

    1. Hi Grace, I don’t recommend lime juice. The lemon flavor doesn’t come through that much, but I fear any slight or lingering lime flavor wouldn’t be ideal. However, if you love lime– you may enjoy it!

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