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Summer Peach Pie perfect mid-season treat

What's better than a juicy peach in the middle of summer? A juicy peach in a pie, perhaps..

Our Summer Peach Pie combines sweet, juicy peaches with lemon, ginger, and vanilla for a tasty dessert that pairs perfectly with a scoop of vanilla ice cream. Our flaky Buttermilk Pastry makes this pie an extra-special treat, but a pre-made pie crust can also be used to save time and effort.


This pie is even more delicious when prepared with our Buttermilk Pastry (recipe follows).

Pastry for a 9 inch (23 cm) double-crust deep-dish pie

6 cups (1.5 L) sliced peeled peaches

3/4 cup (175 mL) sugar

1/4 cup (50 mL) flour

1 tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) ground ginger

1 tsp (5 mL) vanilla

1 tbsp (15 mL) butter

1 tbsp (15 mL) milk

2 tsp (10 mL) sugar

On a lightly floured surface roll out half of pastry, fit into a 9 inch (23 cm) deep-dish pie plate, allowing for 1/2 inch (1.25 cm) overhang. Combine next 6 ingredients (peaches through vanilla); spoon into crust. Dot with butter. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with milk and sprinkle with 2 tsp (10 mL) sugar. Cut vents in top crust to allow steam to escape. Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 350°F (180°C). Continue baking for 44 – 50 minutes or until pastry is golden brown and filling is bubbly and thickened. Cool pie on a rack. Serve warm or at room temperature. Serves 8.


2 1/2 cups (625 mL) flour

4 tsp (20 mL) sugar

1/4 tsp (1 mL) salt

1/3 cup (75 mL) butter, chilled and cubed

1/4 cup (50 mL) shortening, chilled and cubed

3/4 cup (175 mL) buttermilk

Combine flour, sugar and salt in a bowl. Cut in half of butter and half of shortening with a pastry blender until mixture resembles coarse meal. Cut in remaining butter and shortening until pieces are pea-size. Pour buttermilk over flour mixture; mix lightly with a fork just until dough starts to hold together. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 30 minutes before rolling out. Makes 1 double or 2 single 9 inch (23 cm) deep-dish crust(s).