Save
This perfect peach pie is pure summertime comfort. The fresh peach flavor takes center stage and the filling is both sweet and naturally juicy without ever turning soupy. This is the pie recipe I turn to each time I see a pile of ripe peaches at the farmers market the filling is never gluey and the crust is always flaky.
I first baked this peach pie for my parents on a hot July afternoon everyone went quiet after the first bite and now it is a must have for every summer BBQ.
Ingredients
- Pie crust homemade or store bought: Double crust gives classic texture and structure. Choose quality butter or flour for best flaky results.
- Fresh peaches about five cups sliced: Choose ripe but firm peaches with vibrant aroma and color for the brightest flavor and best texture.
- Egg brushed on crust for shine and structure: Use pasture raised eggs if available for richer color.
- Lemon juice: Brightens the peach flavor and keeps fruit from browning Fresh juice is best.
- All purpose flour: Thickens the filling Go for unbleached if you can.
- Cornstarch: Ensures the filling stays sliceable instead of soupy
- White sugar: Adds sweetness and structure to the filling Use pure cane sugar if possible.
- Brown sugar: Brings a caramel depth Look for soft moist brown sugar for richer flavor.
- Cinnamon: Enhances the natural sweetness with a gentle spice Always use fresh ground cinnamon.
- Salt: Makes all the flavors pop even in dessert A pinch is enough.
- Cold butter dotted over filling for luxurious richness: Go for sweet cream butter if you can find it.
Step-by-Step Instructions
- Prepare the Peaches:
- Toss the sliced peaches gently with lemon juice in a large bowl. Place them in a colander to drain for around ten to fifteen minutes. This reduces extra moisture and prevents a soupy pie.
- Prepare the Pie Crust:
- Lay the first pie crust into your nine inch pie pan. Lightly brush the bottom and sides with a bit of your beaten egg. This step wards off sogginess in your finished pie.
- Mix the Filling:
- In another bowl mix together the flour cornstarch two sugars cinnamon and salt until well combined. Sprinkle this over your drained peaches and fold together carefully so you do not smash the fruit.
- Assemble the Pie:
- Pour your peach mixture into the prepared pie crust and dot the top with small pieces of cold butter. Place the second crust over the top and seal the edges by fluting. Brush the surface with beaten egg for shine and cut four small slits in the top for steam to escape.
- Bake the Pie:
- Set your pie on a baking sheet to catch any drips. Bake at four hundred fifty degrees for ten minutes then reduce the heat to three hundred fifty degrees and bake for another thirty to thirty five minutes until the crust is deeply golden and the filling bubbles up through the slits. If needed cover the edges with foil if they brown too quickly.
- Cool and Serve:
- Let the pie cool until room temperature. Then refrigerate for at least two hours before slicing so the filling sets up perfectly.
Save
My favorite part of this recipe is the moment you lift the first slice and see that perfectly thickened filling, thanks to draining the peaches and using both flour and cornstarch. One summer my little cousin tried her first piece and the joy on her face made the whole kitchen smile.
Storage Tips
Peach pie keeps especially well if stored in the fridge gently wrapped in foil or in an airtight container. It tastes wonderful served cold or at room temperature and will hold up for up to three days. Save the last piece for breakfast with a mug of coffee—it is just as delicious on day three.
Ingredient Substitutions
You can swap nectarines for peaches if you cannot find good peaches. If you need to go gluten free use a gluten free flour blend for the thickening and swap in a prepared gluten free crust. If you are low on brown sugar use all white sugar but keep in mind you will lose a hint of caramel richness.
Serving Suggestions
Top each slice with a scoop of vanilla bean ice cream or a dollop of barely sweetened whipped cream. I also like to sprinkle a little extra cinnamon on top for both aroma and presentation. This pie is my go to dessert for picnics and summer holidays.
Save
A Bit of Peach Pie History
Peach pie has its roots deep in American baking stretching back to early colonial kitchens. Fresh fruit pies like this one symbolize summer’s abundance and the tradition of simple homestyle baking. Each family seems to have its own twist but the magic always starts with beautiful fruit and a flaky homemade crust.
Frequently Asked Questions About Recipes
- → How do you prevent a soggy bottom crust?
Brush the bottom and sides of the crust with beaten egg before filling to create a barrier, and be sure to drain sliced peaches before mixing with sugar and spices.
- → Why use both flour and cornstarch?
Both help thicken the juices released from the peaches, giving the filling a sliceable consistency without being runny.
- → How do you get a golden top on the pie?
Brush the upper crust with the remaining beaten egg before baking. For extra sparkle, sprinkle sugar on top before baking.
- → What kind of peaches work best?
Fresh, ripe but firm yellow peaches hold their shape and deliver the best flavor. Slice them about 1/2 inch thick for even baking.
- → How do you know when the pie is done?
The crust should be golden brown and juices should bubble up through the slits on top. Let it cool completely before slicing for best results.