Peach Pie Recipe
User Reviews
5
Peach Pie Recipe
Description
This Peach Pie Recipe starts by peeling and slicing fresh peaches into thick pieces, then tossing them with sugar, cornstarch, lemon juice, vanilla, and cinnamon to create a juicy but thickened filling. The bottom crust is rolled and pressed into a pie plate, then filled with the peach mixture, dotted with cold butter cubes to enhance richness. The top crust is rolled into strips and woven into a lattice pattern for ventilation and classic presentation.
Baked at a high temperature, the crust browns evenly, aided by a preheated baking sheet. The lattice allows steam to escape, preventing soggy filling. If the crust browns too quickly, it can be covered with foil to protect it. The filling softens while the cornstarch thickens the peach juices, resulting in a nicely set pie.
This pie works well for dessert or a sweet treat in warmer months, pairing well with vanilla ice cream or whipped cream. The optional addition of coarse sugar on the crust adds a sweet crunch.
Peach skins may be left on for texture and color, but peeling creates a smoother filling. Adding a pinch of salt adjusts the sweetness balance. Alternative spices such as nutmeg, cardamom, or ginger can be added for complexity. A whole top crust with vent holes may be used instead of a lattice if preferred.
Ingredients
- 1 pie crust double
- 3 pounds peaches 1.4kg (8-9 peaches)
- ⅔ cup granulated sugar (133g)
- 6 tablespoons cornstarch (42g)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons butter cubed, unsalted
- 1 egg
- sugar for sprinkling, coarse
Instructions
- Preheat the oven to 425F. Let the disks of pie dough warm up on the counter.
- Meanwhile, score the bottom of each peach and peel the skin off. Halve the peaches, remove the pits, and cut them into ½-inch thick slices.
- in a large bowl, mix gently to combine the peaches, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside while you roll the pie crust.
- For the bottom crust, roll out 1 disk of pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch deep dish pie plate, leaving the excess to hang over the ends of the pie plate.
- For the top crust, roll the other disk out into an 11-inch circle. Cut the dough into 1-inch-wide strips. (You should need 8 - 10 strips)
- Place the peach mixture inside the bottom pie crust and smooth it out to create a level surface for the lattice. Dot the filling with the cubes of butter.
- Arrange the pie crust strips in a lattice pattern over the fruit filling. Trim both the ends of the lattice strips and the excess bottom crust to have a 1-inch overhang from the edge of the pie dish. Fold the excess under itself and gently press down to create a flat edge. Crimp the edges with your fingers or a fork, if desired.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the lattice topping and crust with the egg wash and sprinkle with about 1 tablespoon of coarse sugar.
- Cover the edge of your pie loosely in aluminum foil. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for an additional 40 to 50 minutes, or until the top is golden brown and the filling is bubbling all over (even in the center!) If the pie starts to brown too quickly or reaches golden brown midway through baking, tent the whole pie with foil.
- Place the pie on a cooling rack and cool for 4 to 5 hours before slicing.
Notes
- Peeling peaches is optional; skins soften but add color and texture to filling.
- A pinch of salt balances sweetness and enhances the peach flavor.
- Try other spices like nutmeg, cardamom, or ginger to complement the peaches.
- Include all juices from the bowl to the pie; cornstarch thickens these for a stable filling.
- For a non-lattice top, cover pie with a whole crust, trim edges, and cut vents or use decorative dough shapes.
- Preheat a sheet tray and bake pie on it to help crisp the bottom crust.
- If the lattice browns too fast, shield it with foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 205mg | 9% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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