This delicious and easy peach pie is a classic dessert that’s perfect for summer! Inspired by Martha Stewart, this pie features juicy, sweet peaches wrapped in a golden, flaky crust. You can use fresh or frozen peaches, and it’s great with a scoop of ice cream. Perfect for family gatherings or a cozy treat!
Recipe Ingredients:
- 2 ¾ pounds peaches, cut into ½ inch wedges (8 cups)
- 1/2 to 3/4 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- All-purpose flour, for dusting
- Thomas’s Pate Brisee, chilled
- 1 large egg yolk, for egg wash
- 1 tablespoon heavy cream, for egg wash
- Fine sanding sugar, for sprinkling
How To Make Peach Pie Recipe?
- Prepare the Peach Filling: Stir together peaches, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl until well combined. Set aside.
- Roll Out the Pastry: Lightly dust a surface with flour. Roll out one disk of pâte brisée to 3mm / ⅛-inch thickness and at least 33cm / 13 inches in diameter. Carefully roll the dough around a rolling pin and unroll it over a 23cm / 9-inch glass pie dish, gently pressing it into place.
- Fill and Cover the Pie: Pour the peach mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter. Roll out the second disk of dough to the same thickness and gently drape it over the filling.
- Seal and Vent the Crust: Trim any overhanging dough with kitchen scissors and tuck the edges under, crimping them with your fingers or a fork. Using a sharp knife, cut small vents in the top crust to allow steam to escape. Refrigerate the pie for 20 minutes.
- Preheat the Oven: Set your oven to 200°C / 400°F and position a rack in the lower third. Line a rimmed baking sheet with parchment paper.
- Prepare the Egg Wash: In a small bowl, whisk the egg yolk with heavy/double cream. Brush the mixture evenly over the top crust, then sprinkle with sanding sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on the prepared baking sheet and bake for 10 minutes. Reduce the temperature to 190°C / 375°F and continue baking for 50 to 80 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, loosely tent the pie with foil.
- Cool and Serve: Transfer the pie to a wire rack and let it cool completely for at least 4 hours, or overnight. If storing overnight, tent loosely with foil and keep at room temperature—do not refrigerate, as this can make the crust soggy.
Recipe Tips
- Use Ripe but Firm Peaches : Soft peaches turn mushy when baked, while underripe ones lack sweetness. Choose ripe but slightly firm peaches for the best texture and flavor.
- Chill the Dough : Cold pastry makes a flaky, crisp crust. After rolling it out, chill it again for 20 minutes before baking to prevent shrinkage.
- Prevent a Soggy Bottom : Mix the peaches with cornstarch and let them sit for 10 minutes before filling the pie. This helps thicken the juices and keeps the crust from getting soggy.
- Don’t Skip the Vent Holes : Cutting small slits in the top crust allows steam to escape, preventing a runny filling and ensuring the pie bakes evenly.
- Let the Pie Cool Completely : It’s tempting to cut in right away, but let the pie cool for at least 4 hours. This allows the filling to set, so you get perfect slices instead of a messy pie!
How To Store Leftovers
- Refrigerate: Let the peach pie cool to room temperature before storing. Cover it loosely with foil and keep it at room temperature for up to 24 hours. If storing longer, refrigerate it for up to 4 days, but note that refrigeration can make the crust softer.
- Freeze: Wrap the fully baked and cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw it overnight in the refrigerator or at room temperature for a few hours before slicing.
Nutrition Facts
- Calories:360 kcal
- Total Fat:18 g
- Saturated Fat:11 g
- Cholesterol:50 mg
- Sodium: 430 mg
- Potassium:110 mg
- Total Carbohydrate:43 g
- Dietary Fiber:2 g
- Sugars:17 g
- Protein:4 g
Check out More Recipes:
Martha Stewart Peach Pie
Description
This delicious and easy peach pie is a classic dessert that’s perfect for summer! Inspired by Martha Stewart, this pie features juicy, sweet peaches wrapped in a golden, flaky crust. You can use fresh or frozen peaches, and it’s great with a scoop of ice cream. Perfect for family gatherings or a cozy treat!
Ingredients
Instructions
- Prepare the Peach Filling: Stir together peaches, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl until well combined. Set aside.
- Roll Out the Pastry: Lightly dust a surface with flour. Roll out one disk of pâte brisée to 3mm / ⅛-inch thickness and at least 33cm / 13 inches in diameter. Carefully roll the dough around a rolling pin and unroll it over a 23cm / 9-inch glass pie dish, gently pressing it into place.
- Fill and Cover the Pie: Pour the peach mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter. Roll out the second disk of dough to the same thickness and gently drape it over the filling.
- Seal and Vent the Crust: Trim any overhanging dough with kitchen scissors and tuck the edges under, crimping them with your fingers or a fork. Using a sharp knife, cut small vents in the top crust to allow steam to escape. Refrigerate the pie for 20 minutes.
- Preheat the Oven: Set your oven to 200°C / 400°F and position a rack in the lower third. Line a rimmed baking sheet with parchment paper.
- Prepare the Egg Wash: In a small bowl, whisk the egg yolk with heavy/double cream. Brush the mixture evenly over the top crust, then sprinkle with sanding sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on the prepared baking sheet and bake for 10 minutes. Reduce the temperature to 190°C / 375°F and continue baking for 50 to 80 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, loosely tent the pie with foil.
- Cool and Serve: Transfer the pie to a wire rack and let it cool completely for at least 4 hours, or overnight. If storing overnight, tent loosely with foil and keep at room temperature—do not refrigerate, as this can make the crust soggy.
Notes
- Use Ripe but Firm Peaches : Soft peaches turn mushy when baked, while underripe ones lack sweetness. Choose ripe but slightly firm peaches for the best texture and flavor.
- Chill the Dough : Cold pastry makes a flaky, crisp crust. After rolling it out, chill it again for 20 minutes before baking to prevent shrinkage.
- Prevent a Soggy Bottom : Mix the peaches with cornstarch and let them sit for 10 minutes before filling the pie. This helps thicken the juices and keeps the crust from getting soggy.
- Don’t Skip the Vent Holes : Cutting small slits in the top crust allows steam to escape, preventing a runny filling and ensuring the pie bakes evenly.
- Let the Pie Cool Completely : It’s tempting to cut in right away, but let the pie cool for at least 4 hours. This allows the filling to set, so you get perfect slices instead of a messy pie!
Martha Stewart Peach Pie