Hi there, fellow food lovers! Lauren Saunders here, and today we’re diving into a recipe that truly captures the essence of summer: the perfect peach pie. Just like my journey in the kitchen, which started with a smoky grilled cheese and blossomed into a love affair with all things delicious and comforting, this peach pie recipe is all about finding joy in the process and savoring every sweet, juicy bite. It’s about those
‘wow, I made this?’ moments that make cooking feel like play, not a chore.
My culinary philosophy, much like my approach to life, is about embracing the messy, joyful path. I didn’t go to culinary school; instead, I explored environmental science and photography, but food always called me back. It’s this blend of intuition and a passion for wholesome, flavorful food that I bring to every recipe, especially this delightful peach pie. We’re not aiming for perfection, but for comfort, connection, and a truly memorable dessert that celebrates the season.
Table of Contents
Why Peach Pie? The Unsung Hero of Summer Desserts
While apple pie often steals the spotlight, especially in the fall, peach pie is its equally deserving, sun-kissed counterpart. There’s something undeniably magical about biting into a slice of warm peach pie, with its tender, sweet peaches nestled in a flaky, buttery crust. It’s a dessert that evokes memories of backyard barbecues, lazy afternoons, and the simple pleasures of summer. This peach pie recipe is designed to bring that warmth and joy right into your kitchen.
Many home bakers shy away from fruit pies, fearing a soggy bottom or a bland filling. But with a few simple tricks and a little love, you can create a peach pie recipe that rivals any bakery. My goal is to make this process as fun and accessible as possible, just like I approach all my recipes. We’ll explore how to choose the best peaches, prepare them for optimal flavor and texture, and create a crust that’s both tender and crisp.
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A Taste of Sunshine in Every Slice
- Total Time: 1 hour 30 minutes – 1 hour 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic, comforting peach pie recipe with a flaky butter crust and a sweet, spiced peach filling, perfect for summer gatherings.
Ingredients
6–8 ripe peaches, peeled and sliced
½ cup granulated sugar
¼ cup packed light brown sugar
¼ cup all-purpose flour or 2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces
2 ½ cups all-purpose flour (for crust)
1 teaspoon salt (for crust)
1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes (for crust)
½ cup ice water (or more, as needed, for crust)
Instructions
1. **Prepare Peaches**: Score an X at the bottom of each peach. Blanch in boiling water for 30-60 seconds, then immediately transfer to an ice bath. Peel and slice into ½-inch pieces.
2. **Prepare Filling**: In a large bowl, whisk together granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves. Add sliced peaches, lemon juice, and vanilla extract. Toss gently to coat and let sit for 15-20 minutes.
3. **Prepare Crust**: In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup very cold unsalted butter until mixture resembles coarse meal with pea-sized pieces. Gradually add ½ cup ice water, mixing until dough just comes together. Divide dough in half, flatten into disks, wrap, and chill for at least 30 minutes.
4. **Assemble Pie**: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate. Pour peach filling into the crust, mounding slightly. Dot with 2 tablespoons of butter.
5. **Add Top Crust**: Roll out the second disk of dough. Place it whole over the filling (cut vents) or create a lattice top. Trim edges, fold under, and crimp to seal.
6. **Egg Wash (Optional)**: Whisk one egg with 1 tablespoon water and brush over top crust. Sprinkle with granulated sugar for extra sparkle.
7. **Bake**: Place pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 375°F (190°C) and bake for another 35-45 minutes, or until golden brown and bubbling. Cover edges with pie shield or foil if browning too quickly.
8. **Cool**: Let cool completely on a wire rack for at least 3-4 hours before slicing and serving.
Notes
For best results, use ripe, in-season peaches. Adjust sugar based on the sweetness of your fruit. Serving warm with vanilla ice cream is highly recommended.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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The Heart of the Matter: Choosing and Preparing Your Peaches
The success of any peach pie recipe hinges on the quality of your peaches. Look for ripe, fragrant peaches that yield slightly to gentle pressure. Freestone peaches are generally easier to work with as their flesh separates easily from the pit. If you can only find clingstone peaches, don’t worry; they’ll still make a delicious pie, just require a bit more patience.
Peeling Peaches: A Quick Blanching Method
Peeling peaches can seem daunting, but a quick blanching method makes it a breeze:
- Score the Peaches: Make a small X at the bottom of each peach with a sharp knife.
- Blanch: Bring a large pot of water to a rolling boil. Carefully drop the peaches into the boiling water for 30-60 seconds. You’ll see the skin start to wrinkle and loosen.
- Ice Bath: Immediately transfer the blanched peaches to a bowl of ice water. This stops the cooking process and makes the skin easier to remove.
- Peel: Once cooled, the skins should slip off easily. If not, return them to the ice bath for a few more minutes.
After peeling, slice your peaches into uniform pieces, about ½ inch thick. This ensures even cooking and a beautiful presentation in your peach pie recipe.
The Perfect Peach Pie Filling: Sweetness and Spice
The filling is where the magic truly happens in any peach pie recipe. It’s a delicate balance of sweetness, acidity, and warm spices that complement the natural flavor of the peaches. Here’s what you’ll need and how to bring it all together:
Ingredients for the Filling:
- 6-8 ripe peaches, peeled and sliced (about 6 cups)
- ½ cup granulated sugar (adjust to sweetness of peaches)
- ¼ cup packed light brown sugar
- ¼ cup all-purpose flour or 2 tablespoons cornstarch (for thickening)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but adds depth)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Instructions for the Filling:
- Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves. This ensures the thickeners and spices are evenly distributed.
- Add Peaches and Liquids: Add the sliced peaches, lemon juice, and vanilla extract to the bowl. Toss gently to coat the peaches evenly with the sugar and spice mixture. Let this sit for about 15-20 minutes. This allows the peaches to release some of their juices, which will combine with the thickeners to create a luscious filling.
- Taste and Adjust: Before assembling your peach pie recipe, taste a small piece of the peach mixture. Adjust sugar if needed. Remember, the sweetness of peaches can vary greatly.
The Foundation: A Flaky, Golden Crust
A truly great peach pie recipe is nothing without a fantastic crust. It should be flaky, tender, and golden brown, providing the perfect contrast to the soft, sweet filling. While store-bought crusts are convenient, making your own is incredibly rewarding and elevates your pie to another level. For this peach pie recipe, I recommend a classic butter crust.
Ingredients for a Double Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water (or more, as needed)
Instructions for the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. These butter pieces are key to a flaky crust.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust. The dough should be moist enough to hold together but not sticky.
- Divide and Chill: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling the dough is crucial for preventing shrinkage and making it easier to roll.
Assembling Your Masterpiece: The Peach Pie Recipe
Now comes the exciting part: assembling your beautiful peach pie recipe. This is where all your hard work comes together to create a dessert that’s as visually appealing as it is delicious.
- Preheat Oven: Preheat your oven to 400°F (200°C). If you have a pie shield or aluminum foil, have it ready to protect the crust edges from over-browning.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
- Add Filling: Pour the prepared peach filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the 2 tablespoons of butter cut into small pieces. This adds richness and helps with browning.
- Roll Out Top Crust: Roll out the second disk of dough. You can either place it whole over the filling, cut vents in it, or create a lattice top for a more decorative finish. For a lattice, cut the dough into 1-inch wide strips and weave them over the filling.
- Seal and Crimp: Place the top crust over the filling (or arrange your lattice). Trim the edges of the top crust to match the bottom. Fold the overhanging dough under itself and crimp the edges decoratively with your fingers or a fork to seal the pie.
- Egg Wash (Optional): For a golden, shiny crust, whisk one egg with a tablespoon of water and brush it lightly over the top crust. You can also sprinkle a tablespoon of granulated sugar over the egg wash for extra sparkle and crunch.
- Bake: Place the pie on a baking sheet (to catch any potential drips). Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, cover them with a pie shield or aluminum foil.
- Cool: This is perhaps the hardest step! Let the peach pie recipe cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly. Slicing too early will result in a runny pie.
Lauren’s Tips for a Perfect Peach Pie Every Time
- Don’t Skimp on Quality Peaches: The better your peaches, the better your pie. Seek out local, in-season fruit for the best flavor.
- Chill Your Dough: Cold butter and cold dough are the secrets to a flaky crust. Don’t rush this step!
- Vent Your Pie: If using a solid top crust, make sure to cut several slits to allow steam to escape. This prevents the crust from becoming soggy and ensures even cooking of the filling.
- Adjust Sweetness: Taste your peaches before adding sugar to the filling. If they’re super sweet, you might need less sugar. If they’re a bit tart, you might need more.
- Serve Warm with a Scoop of Vanilla Ice Cream: It’s a classic for a reason! The warm pie with cold ice cream is a match made in heaven.
