Ginger Peach Pie

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

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

This 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. And after 1 taste, you’ll forget all other peach pies exist.

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

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

A smoothie inspired this pie recipe. I blended my favorite green ginger citrus smoothie the other week and replaced the orange with a peach. Clearly the smoothie wasn’t cutting it because all I could think about was combining these flavors into a dessert and, naturally, pie came to mind first. See ya later, spinach.

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

Peaches for peach pie on

Let’s start with the filling then we can review the pie crust and braiding technique that I used for this ginger peach pie.

Which Peaches Do I Use?

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.

The best fresh peaches for peach pie are lightly firm (not hard) 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 slightly 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 throw them in the smoothie like I did!

Now here’s the real trick: Cut the peaches into chunks, not slices. Slices bake into mush; chunks keep their delicious soft texture.

Homemade peach pie filling on

Peeling Fresh Peaches

Here’s a trick for peeling fresh peaches: place peaches in a pot of boiling water for a few seconds to loosen the skin. Use a slotted spoon to remove. The peel should easily come off. I learned the trick from Taste of Home, so read more over there!

Homemade peach pie filling on

The peach pie filling ingredients are simple and serve a distinct purpose. Flour to thicken, sugar to sweeten, fresh ginger to flavor. Like I mention above, the ginger is a key flavor in the filling. It’s sharp, warm, and aromatic with a pleasant spice. A little unexpected in pie, but the kisses of ginger are very much welcomed!

I highly recommend using fresh ginger. It’s sold in the produce aisle. A wonderfully versatile ingredient that can be used in both savory and sweet dishes. Use the leftover for dinner in slow cooker honey chicken teriyaki, 30 minute teriyaki shrimp, honey garlic shrimp, peanut chicken zucchini noodles, and honey ginger glazed salmon. Fresh ginger tastes WORLDS better than ground ginger and you can definitely taste the difference in recipes!

Fresh ginger for homemade peach pie on

Also in the peach pie filling:

  • A little cinnamon because pie and cinnamon go hand-in-hand!
  • A squeeze of lemon brightens things up, pairs wonderfully with the ginger.
  • A pat of butter so the peach pie tastes extra rich. 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!

How to lattice pie crust on

How to lattice pie crust on

Braided lattice pie crust on

The pie crust is old faithful!! My homemade buttery flaky pie crust has been my trusted pie crust for years, making dozens of appearances in blog recipes. 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.

Want to master homemade pie crust? Here’s my beginner’s guide to pie crust!

Braiding Pie Crust

This decorative technique is optional, but if you’re into this stuff like I am, you’ll have a lot of fun! A braided and latticed pie crust isn’t difficult, but it takes a few extra minutes to assemble. Grab your cold pie dough, a pizza cutter, and watch me braid:

Here is my full tutorial for How to Braid Pie Crust, which includes instructions and success tips.

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

Isn’t she a beauty? You can do it too!

How to braid pie crust! Recipe and video tutorial on

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

With the upgraded flavor of ginger and big juicy chunks of peaches, this buttery peach pie wins all the awards for best peach pie. I can’t believe I haven’t been making peach pie with ginger this whole time!!!!

This is the BEST peach pie! Buttery pie crust and juicy homemade peach pie filling with fresh ginger for an upgraded flavor! Recipe on

Ginger Peach Pie

  • 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 (130g) granulated sugar
  • 1/2 cup (62g) 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 | 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 this crumble topping 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. Here is my tutorial and video for braiding pie crust, so just follow that!


  1. This sounds incredible! I LOVE peaches and I love ginger so this is a no-brainer. I will definitely make this pie this summer and let you know how it turns out!
    One question though, in the ingredients list you mention flour or instant tapioca, then have a little 1 beside it like you will mention it in the recipe notes, but I’m not seeing anything about it in the recipe notes. I’m curious to know where the tapioca comes into play!

    1. Hi Stephanie! I didn’t mean to add that as a note! You can use either 1/2 cup all-purpose flour or 1/4 cup instant tapioca. Either are excellent for thickening the peach pie filling. I typically reach for all-purpose flour because I usually don’t have instant tapioca on hand.

  2. I’ve NEVER had peach pie. Blueberry and apple are my favourites, with lemon meringue a close second, but I’ve NEVER had a peach pie. They’re not a common fruit around my area. HOWEVER I’ll have to find a way to get my hands on some – this recipe looks too good to bypass! I usually have fresh ginger on hand to make curry recipes – it really does make a world of flavour difference 🙂

  3. Sounds great. I can buy fresh peaches where I live that cost $1.25 each but not fresh ginger. Have never tasted ginger.

  4. A friend of mine makes a wonderful peach pie! It’s my favorite. He cooks down the chopped peaches with their juices a little before spooning it into the crust. This way he doesn’t discard any of the liquids and the filling is wonderfully juicy. Have you ever tried this?

  5. I really enjoy using both fresh and powdered ginger together. I like the depth it gives 😀 Looking forward to making this!

  6. This pie looks amazing! I need to get in the kitchen and make it asap!


  7. I’ve never dared make my own pie crust, but am getting so tempted! If I understand correctly, the pie dough does not need to be blind baked before putting in the filling? It doesn’t get mushy?

  8. YUM! Looks absolutely perfect! I have to try combining peach an ginger – sounds like a combo I’m gonna love ♥

  9. Hi Sally! thank you for this recipe, I’m definitely going to try it. Just one question, in the ingredients list for the filling you mentioned also two tablespoons of butter, are they optional?If yes, the butter cubes have to be put when stirring together the peaches chunks, the cinnamon, the flour and the ginger or after having filled the pie crust? Thank you again and congratulations for this beautiful blog!

    1. Thanks Valentina! The cubes of butter are dotted on top of the pie filling before the top crust is applied. You *could* leave the butter cubes out, but they help produce a significantly richer tasting peach pie.

  10. This recipe sounds so delicious. I love anything with peaches but haven’t had one for ages. I have to change that ASAP. Thank you for the inspiration.
    May I also add that your braided pie crust looks phenomenal. This is such a cute idea. Have to try that too!

  11. Hi Sally,
    I made your peach pie and the flavors were wonderful. However, my peaches were so fresh and juicy that the filling was too runny. I did follow your measurements. I did not cook them a little ahead of time, but I think next time I will. I do this with fresh cherries for pie. If they are too juicy, I cook them a little with cornstarch and the rest of ingredients, just to thicken the filling, then I put the mixture with the cherries in the pie and it will continue to cook per instructions.
    What do you think? Have you ever tried this before?

    1. Hi Marian! I’m so glad you loved the peach pie! With regards to the filling– did you let the pie completely cool before diving in? That helps set up the filling so it’s not as runny. I don’t typically cook the filling before baking the pie, but you certainly can. Please let me know if you do! I’d love to know how it turns out.

  12. I had ended up making the filling ahead of time and put it in the fridge for several hours. The filling ended up looking quite liquidy and the peaches looked pretty soft. What do you recommend doing in order to salvage the filling and it not being complete mush once the pie is done baking?

    1. Hi Thi! Were the peaches overly soft before or after baking? Make sure your peaches are slightly ripe and not overly mushy/soft to begin with.

  13. Hi! This looks fantastic. I was planning on making your peach bundt cake later this week–do you think that would benefit from a little added ginger?

  14. Hi Sally! I love your pie recipes & especially your pie crust!! I made this ginger peach deliciousness a few days ago & it was so yummy! Love the ginger & peach flavor combo. Mine unfortunately came out a little soupy but I think I had a little more peach chunks than the recipe calls for so that’s probably why. (Made your strawberry rhubarb one some wks ago & it came out perrrrfect). I used the blanching trick to peel the peaches & it worked like a charm! Blanch peaches in boiling water for 30 seconds & immediately place in an ice bath. I just pulled the peel right off. This filling would make great hand pies! 🙂

  15. This is in the oven right now. I used your crust recipe and despite using only half the suggested amount of water my dough still looks much more moist than yours. It was difficult to roll transfer to the pie plate and I was unable to make a nice edge (probably due mostly to lack of practice). I’m hoping it turns out good enough (though truth be told I’m not into pie crust, I just want the filling) and that it will hold its shape when sliced… I couldn’t leave a comment on the dough recipe for some reason so I thought I’d ask here if it’s strange that I only used 4 tablespoons of water but still seem to have a too-wet dough. Thank you!

  16. This was so good!! I was worried that the ginger would be too strong, but it added just a hint of flavor. I tossed the peach chunks with half the sugar and a pinch of salt and let it rest for a bit. I strained the juices and simmered that on the stove to make a syrup. I added that to the pie filling as well, tasted amazing!

  17. Amazing pie. The 2018 CO peaches were really good this year so that helped! I made a peach pie in late Aug in remembrance of my grandmother who often made peach pie when we’d visit in the summer. I like my own butter crust recipe- but I used Vodka instead of water! An excellent tip! Thank you!

  18. I plan to make this pie this weekend and when I went to the grocery store all they had was white peaches. I bought them, figuring there wouldn’t be much difference but now after doing some research I’m worried! Can I use white peaches for this recipe? Do I need to make any adjustments? Thanks!

    1. Hi Lindsay! White peaches can be used instead of regular peaches. They’re a little sweeter, but I think the pie should still be perfect especially with the ginger.

  19. Hi. I’m gonna make this pie for my sister for her birthday, but as I have quite a few things to prepare it would be better to make the filling the day before. Can I prepare it and leave it in the fridge overnight before assembling the pie, or should I rather cook the pie the day before? I’ve tried your pie dough before btw, and it’s the BEST. I really love pie, but I’ve struggled to find a pie crust recipe that is easy to work with and that tastes good. Now I need look no further! Thanks for that! All the best, Vee from Norway

    1. Hi Vilde! Thanks so much. You can prepare the filling the day before. Cover tightly and refrigerate, then assemble and bake the pie the next day.

  20. I can’t wait until our peaches are in season in July to try this fresh peach piewith fresh ginger. I usually add some dried ginger along with cinnamon, but the idea of using fresh ginger intrigues me!
    Now, I have a tip for you regarding grating the fresh ginger. After peeling, put it into the freezer, then grate as needed once it’s frozen. I use a microplane, ideal as it gives a wonderfully fine grate. Ever since i learned this trick, I keep some peeled ginger in the freezer, ready to go.

  21. Best peach pie on the planet! We made it this week and finished the whole thing in 1 day. The entire family gobbled it up and now I’m making it again on Monday. Great recipe!

  22. my family and friends LOVED this recipe! I baked it for a potluck and we devoured the whole thing! I used your flaky pie crust recipe and to the filling i added a little extra cinnamon, half a teaspoon of nutmeg and half a teaspoon of allspice for a deep, warm, spicy flavor and it came out wonderful!
    i use your site a lot but have never commented on a recipe before but had to here because we loved it so much, keep up the great work! I’ll definitely be making this again

  23. I followed the recipe but after the 40 minutes at 350 I could tell the crust was still undercooked and the filling wasn’t bubbling. I ended up adding an additional 20 minutes of cooking time, and increasing the oven temp to 375 for the last 10 minutes. Even then, the thicker parts of the crust were still doughy. Could this be due to the fact that I put the pie in the freezer for 30 minutes before going into the oven? I always do this to avoid crust shrinkage. Or should the pie cook at 375 after the initial 30 minutes at 400? That’s what the recipe for the peach blueberry pie calls for. Would appreciate your suggestions!

    1. Hi Ro! Could be a variety of things such as the peaches being extra juicy or the weather being too humid. All things you can work with if you decide to try the recipe again. Baking at the higher temperature (375F) initially will definitely help.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally