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Classic Peach Pie
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2 1/2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup cold Land O Lakes® Unsalted Butter, cut into chunks

5 to 7 tablespoons ice water


4 pounds (6 cups) peaches, peeled, pitted, sliced 1/4 inch

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


Land O Lakes® Heavy Whipping Cream

Coarse grain sugar

How to make

  1. STEP 1

    Combine flour and salt in bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in enough ice water with fork just until flour is moistened.

  2. STEP 2

    Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes or until firm.

  3. STEP 3

    Heat oven to 375ºF.

  4. STEP 4

    Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

  5. STEP 5

    Combine all filling ingredients in bowl; toss to coat. Spoon mixture into prepared crust, using slotted spoon. Discard extra juice.

  6. STEP 6

    Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush crust with whipping cream; sprinkle with coarse grain sugar. Cover edge of crust with 2-inch strip aluminum foil.

  7. STEP 7

    Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool 1 hour before cutting. Store refrigerated.

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