Perfect Peach Pie Classic (Print-Friendly Format)
Juicy peaches blended with cinnamon and sugar fill a golden buttery crust, highlighting fresh fruit goodness.
# Required Ingredients:
→ Pastry
01 -
Pie dough for two 23 cm crusts or 1 package pastry for 23 cm double crust pie (approx. 425 g)
→ Fruit Filling
02 -
5 cups peaches, sliced 1.25 cm thick (about 750 g)
03 -
1 tablespoon lemon juice (15 ml)
→ Binder & Sweetener
04 -
1/4 cup all-purpose flour (30 g)
05 -
1/4 cup cornstarch (32 g)
06 -
3/4 cup granulated sugar (150 g)
07 -
1/4 cup light brown sugar (55 g)
08 -
1/2 teaspoon ground cinnamon (1.2 g)
09 -
1/4 teaspoon salt (1.5 g)
→ Finishing
10 -
1 egg, beaten
11 -
2 tablespoons cold unsalted butter (28 g)
# How to Make It:
01 -
Preheat oven to 230°C.
02 -
In a large bowl, gently toss sliced peaches with lemon juice. Transfer peaches to a colander and allow to drain for 10 to 15 minutes to remove excess juice. Return drained peaches to a bowl.
03 -
Arrange one pie crust into a 23 cm pie pan. Brush base and sides lightly with a small amount of beaten egg to help prevent sogginess. Reserve remaining egg for finishing.
04 -
In a separate bowl, combine flour, cornstarch, granulated sugar, brown sugar, cinnamon, and salt. Stir until well blended.
05 -
Pour dry mixture over drained peaches and gently fold to distribute evenly.
06 -
Spoon peach mixture into pie crust and dot evenly with cold butter. Cover with remaining crust, flute edges, and brush surface with the rest of the beaten egg. Cut four small vents in top to release steam. Optional: sprinkle with additional sugar if desired.
07 -
Position pie on a baking tray. Bake at 230°C for 10 minutes, then reduce temperature to 175°C and continue baking for 30–35 minutes until golden brown and juices bubble through the vents. If the edge browns too quickly, cover with foil and continue baking.
08 -
Allow pie to cool completely, then refrigerate for a minimum of 2 hours before slicing for clean portions.
# Additional Information:
01 -
Draining peaches before assembling prevents excess liquid and a soggy crust.
02 -
Resting the pie after cooling ensures neat slices.