Peach Pie Recipe
My easy Peach Pie recipe is one of my favorite ways to showcase perfectly ripe summer peaches. Follow my simple step-by-step directions below on how to prepare the crust, mix the filling, and make the flaky lattice topping. Finish with egg wash and a sprinkle of turbinado sugar. It's just peachy!
Ingredients
- 2 Pie crust disks, (1 recipe makes 2 disks of pie dough - 1 for the bottom and 1 for the top)
- ⅓ cup all-purpose flour, or 3 Tbsp cornstarch, plus more flour to dust
- 2 1/2 lbs ripe peaches*, 7 to 8 peaches, or 6 1/2 cups sliced
- 1½ Tbsp lemon juice, freshly squeezed
- 1 tsp pure vanilla extract
- ⅔ cup granulated sugar, *see note
- ¼ tsp ground nutmeg, or cinnamon
- ⅛ tsp fine sea salt
- 1 large egg, plus 1 Tbsp water for egg wash
- 1 tsp coarse turbinado or granulated sugar, for finishing
Instructions
Prepare the Crust
- Make the pie crust dough recipe and chill for 1 hour in the refrigerator.
- Roll the first pie disk - Dust the work surface with flour and then roll the first dough disk into a 13" circle using a rolling pin, adding more flour as needed to keep it from sticking. Transfer dough into a 9-inch pie pan and press it into the pan, letting it extend a bit over the edges. Refrigerate until ready to fill.
- Roll the second pie disk - flour a piece of parchment paper, and roll out the second refrigerated pie dough round to 12" onto the paper. Use a pizza cutter or knife to cut 8 even strips. Refrigerate the dough until ready to use.
Make the Peach Pie Filling
- Preheat the oven to 425°F with racks in the middle and bottom third of the oven. Line the bottom rack with foil to catch drips. Fill a large bowl with ice water and set aside.
- Blanch peaches - Bring a pot of water to a boil. Add peaches to boiling water for 1 minute to loosen the skins, then remove with a slotted spoon to the ice water bath.
- Make the Filling - When cool, slice the peaches in half, remove the pit, and slide the skins off. Cut the fruit into 1/2" slices and place in a large bowl. Toss peaches with lemon juice and vanilla, and then add sugar, flour, nutmeg, and salt, and gently fold again until no dry flour remains. Remove the pie dish from the fridge and pour the filling into the chilled pie pan.
Make the Lattice Crust
- Weave the lattice crust - Place 4 of the chilled strips of dough evenly over the peaches, using any longer strips at the center and shorter strips toward the edges. Pull back every other strip just past the halfway point. Lay one long strip over the center of the pie, perpendicular to the other strips. Unfold the strips, then fold back the alternating strips. Repeat with the remaining strips to create a lattice pattern. Next, fold back the alternating strips from the other side of the pie and finish weaving in the remaining strips.
- Finishing Touches - fold any excess dough under the bottom crust and flute the edges of the crust. In a small bowl, combine the egg and water, and beat together with a fork. Brush the egg wash all over the pie crust. Sprinkle with coarse sugar.
- Bake the pie for 20 minutes at 425°F, and then reduce the temperature to 375°F for 35-45 more minutes. Watch the crust to be sure it's not browning too quickly, and if it is, use a pie shield or foil to cover the top. When the crust is golden and the filling has been bubbling for at least 5 minutes (the center should reach 200˚F on a thermometer).
- Cool the peach pie for at least 2-4 hours before cutting it to allow the filling to thicken. Slice and serve with vanilla ice cream or whipped cream if desired.
Notes
*Ripe peaches work best. You can use the peaches with or without skins. If you prefer to keep the skin, skip the blanching in step 5.
**Be sure to taste the peaches. If they are sweet, reduce the sugar to 1/2 cup, but if they are tart, increase the sugar in the filling to 3/4 cup.
Make-ahead: Make the pie dough up to 3 days ahead (or frozen up to 3 months ahead). You can blanch and slice the peaches 1 day ahead and toss with some lemon juice to prevent browning, then in an airtight container.
Storage: Store the cooled, uncut pie loosely covered on the counter for up to 2 days, or cover and refrigerate up to 5 days (or 3 months in the freezer).
Reheat: Serve at room temperature or warm in the oven at 350°F until crust re-crisps and filling is warm.
Nutrition Facts
Peach Pie Recipe
Amount per Serving
Calories
419
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
20
mg
7
%
Sodium
262
mg
11
%
Potassium
242
mg
7
%
Carbohydrates
62
g
21
%
Fiber
3
g
13
%
Sugar
29
g
32
%
Protein
6
g
12
%
Vitamin A
492
IU
10
%
Vitamin C
7
mg
8
%
Calcium
21
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
