This Peach Pie is a juicy and golden recipe, which is made with fresh peaches and a flaky, buttery crust. It’s a classic summer dessert, ready in about 2 hours and 30 minutes, including chilling and cooling time.
Peach Pie 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
- Pate Brisée, 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
- Make the filling: In a large bowl, stir together the peach wedges, granulated sugar, cornstarch, lemon juice, ground ginger, and salt until the peaches are evenly coated.
- Prepare the bottom crust: On a lightly floured surface, roll out one disk of chilled pie dough (pate brisee) into a circle that is about 1/8-inch thick and 13 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it gently to fit.
- Add filling and top crust: Pour the peach mixture into the pie crust. Dot the top of the filling with the small pieces of butter. Roll out the remaining disk of dough in the same manner and drape it over the filling.
- Trim and crimp the edges: Use kitchen shears to trim the dough overhang to about a half-inch from the edge of the pie dish. Fold the edge of the top crust under the edge of the bottom crust, then crimp the edges together using your fingers or a fork.
- Vent and chill: Use a paring knife to cut several small slits in the top crust to allow steam to escape. Place the entire pie in the refrigerator to chill for 20 minutes.
- Glaze and bake: Preheat your oven to 400°F with the rack in the lower third. Place the chilled pie on a parchment-lined baking sheet. Whisk the egg yolk and heavy cream together to make an egg wash and brush it over the top crust. Sprinkle with sanding sugar.
- Finish baking: Bake at 400°F for 10 minutes, then reduce the oven temperature to 375°F. Continue baking for 50 to 80 minutes, until the crust is golden brown and the juices are bubbling in the center. Let the pie cool completely before slicing.
Recipe Tips
- How to prevent a soggy bottom crust? The cornstarch in the filling is key to thickening the juices. Also, baking the pie on a lower oven rack helps ensure the bottom crust gets cooked through and golden.
- Can I use frozen or canned peaches? Yes. If using frozen peaches, thaw them and drain any excess liquid before mixing with the other filling ingredients. If using canned peaches, drain them very well and you may want to reduce the amount of sugar.
- How do I know when the pie is done? Look for two signs: the crust should be a deep golden brown, and the filling should be actively bubbling up through the vents in the center of the pie.
- What is Pate Brisée? It’s a classic French shortcrust pastry. If you don’t want to make it from scratch, you can substitute it with a good quality store-bought all-butter pie dough.
What To Serve With Peach Pie
This classic summer pie is perfect on its own, but it’s even more delicious with:
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Peach Pie
- Room Temperature: The baked and cooled pie can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: For longer storage, you can refrigerate the pie for up to 4 days.
Peach Pie Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a matter of personal preference. Leaving the skins on adds a bit of color and texture to the filling. If you prefer a smoother filling, you can quickly peel the peaches by blanching them in boiling water for 30-60 seconds, then plunging them into an ice bath—the skins will slide right off.
This usually happens if the pie is not baked long enough. It’s crucial to bake the pie until the juices are thick and bubbling vigorously in the center. This indicates that the cornstarch has been fully activated to thicken the filling.
Pie crust can shrink if the dough was overworked or not allowed to rest and chill properly. Be gentle when rolling it out, and don’t skip the 20-minute chilling step before it goes into the oven.
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Peach Pie Recipe
Description
A classic summer dessert featuring a flaky, all-butter crust filled with juicy, sweet, and perfectly spiced fresh peaches.
Ingredients
Instructions
- Combine peaches, sugar, cornstarch, lemon juice, ginger, and salt.
- Roll out half the pie dough and fit it into a 9-inch pie plate.
- Pour the peach filling into the crust and dot with butter.
- Roll out the remaining dough and place it over the top. Trim, fold, and crimp the edges.
- Cut several vents in the top crust and chill the entire pie for 20 minutes.
- Preheat oven to 400°F. Brush the chilled pie with egg wash and sprinkle with sanding sugar.
- Bake for 10 minutes, then reduce heat to 375°F and bake for another 50-80 minutes until golden and bubbly. Let cool completely.
Notes
- Using a glass pie plate allows you to see if the bottom crust is nicely browned.
- Don’t skip chilling the pie before baking; it helps the crust hold its shape.
- Placing the pie on a rimmed baking sheet will catch any potential drips and save your oven from a mess.
- Letting the pie cool completely for at least 4 hours is crucial for the filling to set properly before slicing.