Peach Pie
intro
Juicy sun-ripened peaches baked in a flaky buttery double crust, with warm cinnamon notes for a nostalgic, perfectly sweet summer dessert.
Ingredients
Steps
Make flaky pie crust
In a large mixing bowl, combine 315g all-purpose flour and 3g (1/2 tsp) fine sea salt. Add 226g cold cubed unsalted butter, and use your fingertips to rub butter into the flour until the mixture forms pea-sized crumbs with a few larger, almond-sized butter pieces remaining. Drizzle in 60ml ice water first, tossing gently with a fork, adding up to 20ml more ice water only until the dough clumps firmly when squeezed. Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 1 hour before rolling.
Prep peach filling
While the dough chills, in a separate large bowl, combine the 900g sliced peaches, 100g granulated sugar, 50g packed light brown sugar, 24g cornstarch, 2g ground cinnamon, remaining 2g (1/2 tsp) fine sea salt, and 15ml fresh lemon juice. Toss gently until every peach slice is evenly coated, then let the mixture rest for 15 minutes at room temperature to release natural juices, stirring once halfway through the rest period.
Roll bottom crust
Once the dough has finished chilling, preheat your oven to 200°C (400°F). Lightly flour a clean work surface, and roll one dough disc into a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift the rolled dough and lay it into a 23cm (9-inch) pie dish, pressing it firmly against the dish bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the dish edge. Trim any excess dough longer than 2.5cm with kitchen shears.
Assemble the pie
Pour the rested peach filling and all its accumulated juices into the crust-lined pie dish, spreading slices into a flat, even layer. Dot the top of the filling evenly with the remaining 28g cold cubed unsalted butter. Roll the second dough disc into an identical 30cm (12-inch), 3mm thick circle, and drape it over the top of the filling. Trim the top crust overhang to match the bottom crust, then fold the two crust edges together and crimp tightly with your fingers or a fork to seal. Cut 5 small 2cm slits in the top crust to allow steam to escape during baking.
Bake until golden
Brush the entire top crust and crimped edge with the beaten egg, then sprinkle evenly with the remaining 12g (1 tbsp) granulated sugar. Place the pie on a foil-lined rimmed baking sheet to catch bubbling, sticky juices, and bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 190°C (375°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and thick peach filling is visibly bubbling through the steam slits.
Cool fully before serving
Once baked, transfer the pie to a metal wire rack and let it cool completely for a minimum of 3 hours (preferably 4 hours) at room temperature before slicing. Do not slice early, as the hot filling will be runny and not set properly if cut too soon.
Tips
2.If using extra-ripe, very juicy peaches, add 1 extra tablespoon (8g) of cornstarch to the filling to prevent a runny texture once the pie is baked and cooled.
3.Tent the crimped crust edge with a strip of aluminum foil after the first 25 minutes of baking if it is darkening too quickly, to avoid burnt edges while the filling finishes cooking.
OMG, I made this for our Sunday family dinner last weekend and every single person asked for the recipe! The crust was perfectly flaky, the peach filling wasn’t too runny (my biggest pie pet peeve!) and it had just the right amount of cinnamon. My kids loved it so much they asked for seconds before they even finished their main course. Total game changer for summer dessert season!
I was super intimidated because the difficulty says medium, but I’ve only ever made boxed desserts before. This turned out SO good on my first try! I did mess up the crimp on the crust a little, but no one cared once they tasted it. Brought it to my office potluck and it was gone in 10 minutes flat.
Made this for our 4th of July cookout last month and I’m still getting texts about it. Pro tip: serve it with a scoop of vanilla bean ice cream on top while it’s still slightly warm. Chef’s kiss. No store-bought pie can even compare.
Wondering if anyone has tried this with a gluten-free all purpose flour blend for the crust? I’m hosting a girls’ night next week and one of my friends is celiac, would love to make this for everyone instead of a separate dessert.
I’ve been making peach pie for 20+ years and decided to give this recipe a shot when our peach tree produced way more fruit than we could eat this year. The balance of lemon zest and nutmeg in the filling? *Chef’s kiss* I’ll be using this as my go-to recipe from now on. Only note is I added an extra tablespoon of cornstarch because our peaches were extra ripe and juicy, and it set perfectly.
I prepped the crust and the filling the night before our family gathering, then assembled and baked it the next day, and it turned out amazing! Perfect for when you don’t have 2+ hours straight to spend in the kitchen during busy weekends. The kids devoured it, even the one who swears he ‘hates fruit dessert’.
Made this in my tiny dorm kitchen with a $10 pie dish I grabbed from the campus store, using frozen peaches because fresh ones are so expensive right now. It slapped. My roommates are already begging me to make it again before syllabus week really picks up.
This tastes just like the peach pie my own mama used to make when I was a kid growing up in Georgia. I was worried no modern recipe could nail that not-too-sweet, perfectly spiced flavor, but this hit every single note. I served it at our church potluck last Sunday and the older ladies at my table all asked for a copy of the recipe.
I made this for a date night in and my date said it was better than the $12 peach pie slice we got at that fancy bakery in Brooklyn last month. Win! I did add a tiny splash of almond extract to the filling because I love that almond-peach combo, and it was chef’s kiss.
Wait, don’t judge, but I cut this pie into individual slices, wrapped them up, and took them on our weekend backpacking trip. They held up perfectly for the first two days (we ate them before day 3, no regrets) and it was such a nice treat after miles of hiking. Way better than granola bars, 10/10.
Solid classic peach pie recipe. My only feedback is that I blind baked my crust for 10 minutes before adding the filling to avoid a soggy bottom, which I’d recommend for anyone who’s had that issue before. The filling ratio is spot on, not too thick, not too runny, great spice balance.
I bring a different dessert to every neighborhood block party, and this year this peach pie won the ‘best sweet treat’ vote! Beat out 3 other pies and a whole tray of brownies, which is basically unheard of in our neighborhood. I used a mix of yellow and white peaches from the local farmers market and the flavor was unreal.
I baked this on Sunday, sliced it up, and kept individual slices in airtight containers in the fridge for quick after-dinner treats all week. It held up so well! Even on day 5 the crust was still crisp and the filling tasted just as fresh as day one. Perfect for when you want a homemade dessert without baking every single night.
Okay, real talk: I forgot to add the butter dots on top of the filling before I put the top crust on, and I burned the edge of the crust a little because I got distracted by my dog barking at the mailman. And it was STILL amazing. That’s how good this base recipe is, it’s forgiving even for messy bakers like me.
Took my kids peach picking last weekend and came home with 10 pounds of peaches, so this recipe was the perfect way to use them up. We let the kids help cut out little peach-shaped dough cutouts for the top crust instead of doing a full lattice, and they were so proud of how it turned out. It’s the first time they’ve eaten two slices of fruit in one sitting without complaining!
I cut the sugar by a third because I prefer less sweet desserts, and it was perfect! The natural sweetness from the ripe peaches really came through, and I didn’t miss the extra sugar at all. Great base recipe to tweak to your own taste preferences.
Made this for my Labor Day BBQ and paired it with fresh whipped cream I made with a little bourbon mixed in. Let me tell you, that combo is dangerous. I think I ate three slices myself before anyone even arrived. No regrets.
Full transparency: I skipped the lattice top entirely and just did a full top crust with a few vent cuts because lattice looks so intimidating to me. It still looked great and tasted even better! Don’t let the pretty lattice top scare you off from making this if you’re a beginner, the full top crust is just as delicious.
Has anyone tried freezing this pie before baking? I want to stock a few in the freezer for quick desserts when last minute guests pop over this fall. I do this with apple pie all the time but haven’t tried it with peach yet!