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. 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. This pie sounds divine! Can I use nectarines? I have a nectarine tree that produces a lot of fruit.

    1. Definitely!

  3. 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?

    1. Correct. The bottom pie crust does not have to be blind-baked.

  4. I just came upon a huge amount of apricots. Can I substitute them for the peaches?

    1. I think apricots would be wonderful in this pie!

  5. 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.

  6. marian nolan says:

    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.

  7. 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.

  8. Austria Azaceta says:

    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! 🙂

  9. 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!

  10. 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!

  11. 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!

    1. Baking in memory of grandparents is the best! <3

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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

  17. 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.

  18. Hi! Can I leave the ginger out?

    1. Yes, the lemon and cinnamon will still give your filling a lovely flavor and then you will just have Peach Pie 🙂

  19. Hi Sally! Can I try this with Mangoes instead? I live in a tropical country and peaches are not readily available except the ones in can.

    1. Hi Hailey, you can certainly try it but in my experience, mangoes are a little too wet. Make sure you blot them well first.

  20. Luisa A Helms says:

    omg this recipe a keeper even for pie dough .gotta try the apple one .do you have a Keylime pie recipe .try to post a pic but it wouldn’t let me

    1. Hilari @ Sally's Baking Addiction says:

      Hi Luisa, I’m so happy you enjoyed this pie. Here’s our key lime pie recipe if you’re interested!

  21. Emma Bridenthal says:

    I baked this pie today. I followed the recipe exactly as written and I made the all butter crust. The pie turned amazing!!! Thank you, Sally. Your recipes are very well written and easy to follow. You have encouraged to step out of my comfort zone and try new things.

  22. Susan McGillicuddy says:

    Make this peach pie as per recipe and butter crust last night. Enjoyed it very much. The Red Haven peaches are in here in Michigan. It is now our favorite!

  23. I haven’t made your peach pie recipe yet, however, I made your pecan pie with your homemade pie crust recipe and it was totally amazing. Lots of raves about that recipe! I have made other recipes you have on your blog and they are all great. I look forward to making more of your recipes. Never disappointed!
    Thank you,

  24. Melissa Anderson says:

    Sally, can I use nectarines instead of peaches???

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  25. Loraine Stecewycz says:

    I do like this crust but was wondering if I can add a little more butter and a little less shortening just to give it a little extra buttery flavor (without having to use the ‘all butter’ recipe).

    1. Trina @ Sally's Baking Addiction says:

      Hi Loraine, you can definitely play with adjusting the amount of butter/shortening in our pie crust recipe. Let us know how it goes!

  26. This pie looks amazing. I noticed that this pie uses granulated sugar. Is it a problem to use brown sugar like you do in the brown sugar peach crumble pie?

    1. Hi Tyra! You can certainly use brown sugar in its place. Though I haven’t tested it, I’m positive it would be a fine swap.

      1. Awesome. I assumed so. The pie came out PERFECT for Mother’s Day. It was a huge hit. THANK YOU.

  27. I made two of these pies for my family, and they were a huge hit. I have a question, though. These pies set up beautifully, using flour as a thickening agent, whereas a cherry pie I made last month, using corn starch, came out soupy. Can flour be used in future cherry pies?

  28. Hi! Have you tried making in advance and freezing before baking? I’d love to have this pie ready to bake for a party when I’m busy with other food preparation .

    1. Lexi @ Sally's Baking Addiction says:

      Hi Holli, we haven’t done so specifically with this pie, but you can certainly prepare in advance and freeze before baking.

  29. Hi! Do you think that I could substitute the fresh ginger for candied ginger? I ended up buying too much, so I have a lot of soft candied ginger leftover from my blackberry ginger pie. Also, would I need more or less candied ginger than fresh(the candied ginger I have is really potent).

    I love your website btw!

    1. Lexi @ Sally's Baking Addiction says:

      Hi K, we’re unsure of the exact amount of candied ginger to use in place of the fresh ginger, but it would be quite a bit less because of the added sugar in the candied ginger. For best results, we’d recommend waiting until you can get some fresh ginger. Hope you enjoy the pie!

  30. The addition of ginger was really nice, but I also think my fresh peaches were too juicy and my center didn’t set up as nicely as I’d like. Still tasted wonderful though!
    I didn’t have instant tapioca on hand as that is my preferred route so I tried the flour. Is there a reason this recipe isn’t as well suited to corn starch? I just didn’t prefer the more cloudy look to the filling from using flour.
    Also a quick note, I noticed your discussion of using vodka in your pie crust recipe, my family recipe used vinegar, I’d assume its a similar reasoning?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jessica, Cornstarch is a wonderful pie thickener, however if you use too much it can create an undesirable texture. Since peaches are so juicy we found using a larger quantity of flour works much better for this pie. Or next time if you have any, you can use 1/4 cup instant tapioca instead of the flour.
      Yes, the acid in vinegar can act much like the alcohol in vodka which prevents the over-formation of gluten. Let us know if you give it a try!

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