Peach Pie Recipe

Few desserts capture the essence of summer quite like a classic peach pie. Bursting with the sweet, fragrant flavors of ripe peaches nestled in a flaky, buttery crust, this timeless dessert evokes memories of sunny days, family gatherings, and the simple joys of homemade baking. There’s something truly magical about the way juicy peaches transform during baking, their natural sugars caramelizing and mingling with warm spices to create a luscious filling that’s both comforting and elegant.

Peach pie has long been a staple in kitchens across the country, celebrated for its versatility and its ability to showcase one of the most beloved stone fruits in its prime. Whether fresh peaches are at their seasonal peak or preserved in jars, the pie’s flavor is undeniably evocative—a perfect balance of sweetness, tartness, and spice, all encased in a tender, golden crust that shatters delightfully with each bite.

What makes peach pie such a beloved dessert is not only its flavor but its connection to tradition and home. For many, baking peach pie is a ritual passed down through generations, a way to celebrate the harvest, bring loved ones together, and create moments that linger long after the last crumb has been eaten. It’s a dish that invites creativity—whether you prefer a lattice crust, a crumb topping, or a classic double crust, the possibilities for personalization are endless.

Yet despite its humble appearance, crafting the perfect peach pie requires attention to detail. From selecting the ideal peaches to mastering the art of pie crust, and from balancing sweetness to achieving the right filling consistency, every step is crucial to creating a pie that’s as stunning as it is delicious. This guide will walk you through the entire process, sharing tips, techniques, and insider secrets to help you make a peach pie that’s bursting with flavor and texture.

Beyond just a recipe, this is an exploration of peach pie as a culinary art—diving into ingredient choices, preparation methods, baking science, and creative variations. Whether you’re a seasoned baker looking to refine your skills or a beginner eager to learn, this comprehensive recipe will equip you with everything you need to create a memorable pie that will become a cherished favorite.

So, let’s embark on this sweet journey together, celebrating the joys of baking and the luscious allure of peaches. Prepare your rolling pin and pie dish—your perfect peach pie awaits.

Peach Pie

Step-by-Step Detailed Instructions

Section 1: Preparing the Pie Dough (Crust)

Step 1: Selecting Ingredients for the Dough

For a tender, flaky crust, you’ll need:

• All-purpose flour (preferably unbleached)

• Unsalted cold butter (important for flakiness)

• Ice-cold water

• Granulated sugar (optional, for subtle sweetness)

• Salt

Step 2: Making the Pie Dough by Hand

Instructions:

1. Chill your ingredients and equipment.
   Place butter in the freezer for at least 15 minutes before starting. Use ice water to keep the dough cold. Coldness prevents butter from melting prematurely, helping create flaky layers.

2. Combine dry ingredients.
   In a large mixing bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar.

3. Cut in the butter.
   Cut cold butter into small cubes (about ½ inch). Add the cubes to the flour mixture.
   Using a pastry cutter, two knives, or your fingertips, quickly cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

4. Add ice water gradually.
   Slowly add 6 to 8 tablespoons of ice water, one tablespoon at a time. Mix gently with a fork after each addition. Stop once the dough just starts to come together when pressed.

5. Form dough discs.
   Divide the dough into two equal portions. Flatten each into a disc about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This rest time hydrates the flour and firms the butter, improving dough texture.

Step 3: Rolling Out the Dough

Instructions:

1. Prepare your workspace.
   Lightly flour a clean, cool surface and your rolling pin.

2. Roll the bottom crust.
   Remove one dough disc from the fridge. Let it sit for a few minutes if too stiff to roll. Roll it out into a 12-inch circle, about 1/8 inch thick, turning the dough frequently to avoid sticking.

3. Transfer to pie dish.
   Carefully lift the rolled dough and place it in a 9-inch pie plate, gently pressing it into the corners without stretching.

4. Trim edges.
   Trim excess dough, leaving about 1 inch hanging over the sides.

Section 2: Preparing the Peach Filling

Step 4: Choosing the Right Peaches

• Use ripe but firm peaches for the best texture. Varieties like Elberta, Freestone, or Georgia peaches are excellent.

• You’ll need about 6-7 medium peaches, which yields roughly 6 cups sliced.

Step 5: Peeling, Pitting, and Slicing Peaches

Instructions:

1. Peel peaches.
   To peel easily, blanch peaches in boiling water for 30-60 seconds, then immediately plunge into an ice bath. The skins will slip off easily.

2. Pit and slice.
   Cut peaches in half, remove the pit, then slice into ¼-inch thick wedges.

3. Combine filling ingredients.
   In a large bowl, toss sliced peaches with:

   • ¾ to 1 cup granulated sugar (adjust to peach sweetness)

   • 2 tablespoons fresh lemon juice (to brighten and prevent browning)

   • 3 tablespoons cornstarch (to thicken filling)

   • 1 teaspoon ground cinnamon

   • ¼ teaspoon ground nutmeg

   • ½ teaspoon salt

Section 3: Assembling the Pie

Step 6: Filling the Pie

1. Preheat oven to 425°F (220°C).

2. Add peach filling.
   Pour the peach mixture into the prepared bottom crust. Use a spoon to spread evenly.

Step 7: Preparing the Top Crust

Options:

• Double crust: Roll out the second dough disc the same way as the first.

• Lattice crust: Cut dough into strips about ½ inch wide.

• Crumb topping: Mix flour, sugar, butter, and oats for a streusel topping.

Step 8: Placing the Top Crust

Double crust instructions:

1. Carefully place the rolled dough over the peaches.

2. Trim edges, then fold the bottom crust edge over the top crust edge.

3. Pinch or crimp edges to seal the pie.

4. Cut 4-6 small slits in the top crust to vent steam.

Step 9: Optional: Applying Egg Wash and Sugar

1. Beat one egg with 1 tablespoon water.

2. Brush the top crust with egg wash for a glossy finish.

3. Sprinkle coarse sugar on top for sparkle and crunch.

Section 4: Baking the Pie

Step 10: Baking Instructions

1. Place pie on the middle rack of the preheated oven.

2. Bake for 15 minutes at 425°F to jump-start crust setting.

3. Reduce heat to 350°F (175°C) and bake for 40-50 minutes more, until crust is golden and filling bubbles.

Step 11: Checking for Doneness

• Look for bubbling filling through vents or lattice.

• Crust should be deep golden brown.

• If edges brown too quickly, cover with foil or a pie shield.

Step 12: Cooling and Serving

• Let the pie cool for at least 2 hours to allow filling to set.

• Serve warm or at room temperature.

• Delicious with vanilla ice cream or whipped cream.