A touch of brown sugar never hurt anyone, especially when added to this tasty peach pie! When there’s an abundance of summer fruit this is a must make recipe.
What You’ll Need for This Recipe
Peaches: They should be ripe enough to peel and very fragrant. Hard peaches will soften too much during the bake.
Brown sugar: You can use light or dark brown sugar for this recipe. Darker brown will give you a bit more caramel flavor.
How to Make Peach Pie
1. Start off by adding the all-purpose flour, sugar, and salt in a food processor. Give it a few pulses before adding the butter. Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. Drizzle the ice water and lemon juice into the processor while pulsing. If you can squeeze the dough into a clump that stays together then it’s done. If not, add in another tablespoon of ice water.
2. Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
3. Peel and slice your peaches into thin half inch wedges then transfer to a large bowl. Pour sugar over and toss gently then leave to sit for 30-60 minutes. The peaches will release a lot of their juices during this time.
4. Pour the peaches and juices into a strainer and allow to drain into a large pan. Whisk in the corn starch and cook over medium heat for a few minutes until thickened making sure to whisk continuously. Remove from heat then place pie dough on counter to begin warming.
5. Add the peaches into the pan and fold into the thickened juices then set aside. Set oven to 400F.
6. Roll the chilled dough out to about 1/4 inch thick on a lightly floured surface. Transfer the dough to a nine inch pie dish, press in and trim excess.
7. Roll out the second disk of dough and cut one inch strips for your lattice. I used a pasta cutter for a more traditional frilled edge.
8. Add the peaches to your pie dish then construct your lattice top by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete. Trim the excess and crimp the edge then brush with an egg wash and sprinkle with sugar. Cover the edge loosely with foil and bake for 40-45 minutes at 400F or until the top is golden and the juices are bubbling. Allow to cool before serving.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you don’t have a large food processor then it’s best to make two separate batches of dough. One for the bottom and one for the lattice.
- You HAVE to use really nice sweet peaches in this pie. If you get a bum batch of cardboard peaches from the supermarket then your pie just won’t be great no matter how much sugar you add to compensate.
- Adding vodka to your ice water will help bring the dough together but won’t toughen your crust by activating the gluten. The alcohol bakes off so there’s no need to worry about taste being impacted.
- If you’re a pie making novice, OR want to know how to make it without a food processor then head over to my Pie Crust Recipe post.
- Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You’ll end up with a nice depth or flavor and beautiful color.
- Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
- TENT that crust during baking. You need to cover the edge with foil so it doesn’t burn while you wait for the center to get nice and golden.
Frequently Asked Questions
How do you know when a peach is ripe?
A ripe peach will have a wonderful fragrant smell, if there’s no smell then it’s not ripe. If your peach is rock hard then it’s not ripe. A ripe peach will yield to the touch a bit.
Do you have to peel peaches for pie?
You do not have to peel peaches for a pie but I still prefer to do so. Skins can get stuck in people’s teeth and will add a bit or texture to that delicious fresh peach filling that some may not enjoy.
Do you thaw frozen peaches before making a pie?
Thaw frozen peaches before using and drain any juices they released before using.
Can I use canned peaches instead of fresh?
Yes! Make sure to drain the peaches well and pat lightly with a paper towel before using.
How do you get a beautiful, golden pie crust?
- Brush the lattice THOROUGHLY with the egg wash. Be gentle so as not to mar the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.
- Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes. I ALWAYS tent my pies. This means protecting the edge with a long sheet of foil folded in half. This way the pie’s edge stays golden when the center bakes instead of burning!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this homemade peach pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Peach Pie
Ingredients
Pastry Crust:
- 4 cups All-purpose flour plus more for rolling 480g
- 2/3 cup granulated sugar 133g
- 1/2 tsp sea salt
- 1 1/2 cups unsalted butter cold 339g
- 1/3 tbsp water ice cold
- 1 tbsp lemon juice 15mL
- 1 egg for the egg wash
- 1 tbsp water or cream, for the egg wash. 15mL
Filling:
- 4 lbs peaches 8-9 peaches
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g
- 2 tbsp lemon juice 30mL
- 2 tsp vanilla extract 10mL
- 1/4 cup corn starch
Instructions
To Make the Crust:
- Add the flour, sugar, and tsp salt into a food processor then give it a few pulses to combine.
- Cut the COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
- Slowly drizzle 1/3 cup of ice water and 2 tablespoons of lemon juice into the processor while pulsing. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse.
- Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Divide into two equal batches then gently flatten into one inch-thick disks, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.
- In a small bowl, lightly beat the egg with an optional tablespoon of milk or cream. Set it aside in the fridge until ready to use.
For the Filling:
- Score the bottom of each peach and peel the skin off. Halve then remove pit and cut into thin, roughly half inch thick slice.
- Place in a large bowl and toss with sugars then let sit for about an hour. The peaches will release a lot of their juices reducing the chances of a soggy pie.
- Strain the peach juices into a pan then add cornstarch and place over medium heat whisking until thickened, about 3 minutes. Remove from heat then whisk in the lemon juice and vanilla.
- Add the peaches back to the pan then fold in the thickened liquid then fold in and set aside.
For the Assembly:
- Preheat oven to 400F. Let the disks of pie dough warm up on the counter a bit then roll out 1 disk of pie dough to about 2 inches larger in diameter than your pie pan and 1/4 inch thick. Press dough into pie pan.
- Place fruit inside pie crust and smooth out to create a level surface for the lattice.
- Roll the other disk out to about 1/4 inch thickness. Cut 1 inch wide strips. Arrange in a lattice pattern over the fruit filling. Brush with egg wash and sprinkle with sugar. I recommend tenting your piecrust to prevent your edge from burning.
- Cover the edge of your pie loosely in tin foil) Bake at 400F for about 45 minutes or until the top is golden brown and the filling is bubbling.
Notes
- You HAVE to use really nice sweet peaches in this pie. If you get a bum batch of cardboard peaches from the supermarket then your pie just won't be great no matter how much sugar you add to compensate.
- Adding vodka to your ice water will help bring the dough together but won't toughen your crust by activating the gluten. The alchohol baked off so there's no need to worry about taste being impacted.
- Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You'll end up with a nice depth or flavor and beautiful color.
- Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
- TENT that crust during baking. You need to cover the edge with foil so it doesn't burn while you wait for the center to get nice and golden.
Lo preparare , muchas gracias!
Yummy!!
I’m planning to use this for Thanksgiving!
Thanks John!