Cook, Eat | Peach Pie Recipe

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Thanks to the lovely local grocer I have a boat load of Golden Queen peaches to deal to. Like 7kgs worth and no jars to make jam. But hell , one cannot say no to such a bounty of fruit for under two bucks!
So instead of jam I made dessert. I stumbled upon a most amaze recipe at and threw it all in the oven.
So good! Definitely give this one a go if you find yourself endowed with millions of peaches. I had some broken pastry sheets to use up so I pressed those into my deep casserole dish to make a jumbo pie.
I didn’t quite have enough pastry for the lid of my second pie so I topped it with crumble mix instead. A hybrid of sorts!


  • 1 pastry for 9-inch (23cm)
  • 5 cups (1.25 L) peeled and sliced peaches
  • 3/4 cup (175 mL) granulated sugar
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (30 mL) chopped candied ginger (I left this out)
  • 1 tbsp (15 mL) butter
  • Milk or cream
  • 1 sprinkle granulated sugar


Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine peaches, sugar, flour, lemon juice and candied ginger. Fill pastry shell with peach mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) in bottom third of oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 to 45 minutes longer or until peaches are tender, filling thickened and crust golden.