Peach Pie

I was reading an article recently and it mentioned “garbage can peaches”, meaning a peach so juicy and messy you HAVE to eat it over a garbage can.  I love that image, because you honestly can’t beat a good peach.

Another thing you can’t beat? A slice of peach pie on a summer day after a day at the pool.  This pie showcases the delicious peaches in season right now and also is lightly spiced with allspice.

Honestly right now I’m just debating having a slice for breakfast. I probably should.


  • Prepared double crust (see rhubarb pie recipe), pie plate lined with one crust
  • 5 cups sliced peaches
  • 2 tbsp lime juice
  • 2/3 cup white sugar
  • 1/4 cup packed dark brown sugar
  • 3 tbsp arrowroot powder
  • Pinch of pepper
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • Egg wash (1 egg mixed with 1 tsp water)


To make it easier to skin the peaches, cut an X into the bottom of each and drop into simmering water for 1 minute. Remove with a slotted spoon and place into cool water and once peach is cool enough to handle, scrape off the skin starting from the bottom with the edge of a knife.

Preheat oven to 425F.

Slice peaches into 1/2 inch slices and sprinkle with lime juice. Add sugars, arrowroot, spices and salt and mix well.

Sprinkle 1 tsp each of sugar and flour on bottom of crust to absorb excess juices while baking. Using a slotted spoon, spoon filling into crust, leaving excess juices.  Arrange lattice top and crimp as desired (for tips, see rhubarb pie post).

Chill pie for 15 minutes and brush with egg wash.

Place pie on lowest rack of oven and bake at 425F for 20 minutes or until pastry begins to brown. Lower heat to 375F and bake for 30-35 minutes until pie is golden brown and juices are bubbling. Allow to cool for 2 hours.


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