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Classic Peach Pie

The dog days of summer are here and it’s high time for peaches. If you haven’t gotten your fill of this juicy stone fruit yet, now’s the time. Satisfy peach craving with a big slice of homemade peach pie.

Classic Peach Pie

Author: Hamilton Beach Test Kitchen


  • 3/4 cup confectioners’ sugar
  • 1/3 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 10 medium peaches (4 pounds), peeled, pitted and sliced
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk
  • Coarse sugar


  1. Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Heat oven to 400°F.
  3. Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
  4. In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger.
  5. Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
  6. Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
  7. Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.

Peaches are a versatile fruit that can be incorporated into a variety of seasonal dishes – both sweet and savory. Top your fish tacos with a sweet and spicy peach salsa, enjoy a ice-cold glass of peach sangria during happy hour, or bake them into your favorite summer cobbler.

While all of those options are undeniably delicious, you can’t go wrong with a classic peach pie. Ripe, sweet peaches shine in every slice and all you need is a dollop of fresh whipped cream to experience summer dessert heaven.

In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ground ginger. Add fresh, sliced peaches, lemon juice, and vanilla extract. Stir until the peaches are fully coated with the cornstarch mixture then spoon them into a prepared pie dish. We made our own pie crust (it comes together in no time with the help of a Hamilton Beach® food processor) for this summer pie but you could definitely use store-bought to save on time.

Roll the second slab of pie crust dough over top of the peaches to form the top. Seal the bottom and top doughs then cut a few slits in the top. The slits help the filling vent during baking but also are create a pretty, simple decoration. Brush the top with milk and sprinkle with coarse sugar for a nice sheen and a little added texture.

Bake at 400 degrees for a little under and hour until the crust is golden brown and the peach filling is bubbling.

Top this sweet peach pie with a dollop of whipped cream or your favorite ice cream. Serve it at a backyard potluck or at your Labor Day cookout as an ode to summer.

Other Test Kitchen recipes to try:




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