Classic Peach Pie

Desserts, Pie

Classic Peach Pie

Amelia is my spirit animal.

Peru is my spirit country

Grapefruit is my spirit citrus.

(I love this game.)

Watermelon is my spirit fruit.

Classic Peach Pie

Classic Peach Pie

Biscuits are my spirit carb.

And pie is my spirit dessert.

This peach pie is from my new book, The Year of Cozy. It’s up for pre-order still! Order it if you like! I would love you forever and ever if you do.

I have more pre-order fun coming up but for now enjoy this recipe for Peach Pie. The recipe and more shenanigans are up on PBS’ food blog.

Have a good weekend! xoxo

Classic Peach Pie

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  • Reply Mary Frances August 21, 2015 at 7:10 am

    Your pie is so beautiful! Juicy stone fruit like peaches are such a quintessential part of summer! Thanks for sharing such a great recipe!

  • Reply Michelle @ Hummingbird High August 21, 2015 at 7:40 am

    Oh my gosh. Your crust game is phenomenal.

  • Reply Sabrina Talukder August 21, 2015 at 8:40 am

    This looks amazing and I’m going to bake it tonight! Do you have any recommendations for a replacement for the tapioca flour? Thanks so much! Can’t wait for your book!

    • Adrianna Adarme
      Reply Adrianna Adarme August 21, 2015 at 9:06 am

      Sure, I’d replace it with about 2 tablespoons of corn starch. If your peaches are super ripe and juicy, I’d scale it up to 3 tablespoons.

  • Reply Mendi August 21, 2015 at 12:01 pm

    I usually like my peaches peeled when eating out of hand. It’s tedious to peel more than a couple. I never cook with them as a result. Do you know of an easy way to peel the fruit en masse for this recipe?

  • Reply Jessica August 21, 2015 at 1:41 pm

    Stunning as always!!

  • Reply Gaby Dalkin August 21, 2015 at 2:51 pm

    I think I will spend the rest of the day dreaming of this peach pie! So beautiful!

  • Reply Stu B. August 22, 2015 at 12:15 am

    I cook daily but bake rarely. I appreciate your detailed recipe but I don’t know how large to roll out the bottom pie crust. I have a plastic mat with circles of different sizes to be certain to have the correct inches for a pie crust. Your recipe has an error for the bottom crust..1 1/2″. What template crust size should I use? I know the pie plate is 9″ but I don’t know the crust size…sorry, but I’m a novice.

    • Adrianna Adarme
      Reply Adrianna Adarme August 22, 2015 at 9:13 am

      Ahh. I think a 13-inch would be about right. I usually just flip over the pie tin and make sure it’s at least a few inches bigger so there’s room for it to run up the sides!

  • Reply Chrissy August 22, 2015 at 7:20 am

    What beautiful pics!

  • Reply Kristina August 22, 2015 at 10:22 am

    This pie looks so pretty. Just looking at it I can imagine the smell and it makes me feel so cosy. I will definitely try it out.

  • Reply Kari August 22, 2015 at 3:11 pm

    Peach Pie is one of my favorite things! YUM!

  • Reply Allison from Baking: a Love Story August 23, 2015 at 7:13 pm

    This is so beyond gorgeous my mouth is watering. DYING. Will totally make your version before summer’s out.


    P.S. I’m very impressed that you answer your readers’ questions. You are ON it.

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