Print

Perfect Peach Pie

A slice of peach pie.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This classic peach pie features ripe, fresh peaches tucked and baked inside a flaky, buttery double pie crust. 

Ingredients

  • 1 batch Butter Pie Crust (see notes for alternatives)
  • 3 pounds (about 7-9) ripe peaches, peeled (optional), pitted
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons cornstarch
  • Pinch coarse kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Instructions

  1. Prepare the butter pie crust and let rest overnight, if possible.
  2. Preheat the oven to 425ºF and place an oven rack in the lower and middle part of the oven.
  3. Roll out the pastry: Roll out 1 pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second disk of pastry and cut strips to make a lattice, if desired, or just roll out as a full top crust. Place the lattice strips or top crust in the refrigerator until ready to use.
  4. Cut the peeled peaches into a mixture of wedges and bite-sized pieces.
  5. In a large bowl, mix together the peaches, sugar, cornstarch, salt, and nutmeg with a rubber spatula. Then add the lemon juice, vanilla extract, and almond extract.
  6. Place the peach pie filling and all the juices inside of the pie plate fitted with pastry. Arrange the peaches in the pie crust to eliminate any gaps between the fruit.
  7. Place the top pie crust over the peaches, trim the edges, and crimp the bottom and top crusts together.
  8. Cut a few slits in the crust to help the steam escape while it is baking.
  9. Brush the top crust with an egg wash and sprinkle with coarse sugar, if desired.
  10. Bake on the lowest rack for 25 minutes.
  11. Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake for another 35-40 minutes, or until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF.
  12. Let the pie cool at room temperature for 6 hours to let the juices set up.
  13. Serve at room temperature.

Notes

A classic butter pie crust is great here. Some other good choices would be this Ultra Flaky Pie Crust, Sour Cream Pie Crust or Cream Cheese Pie Crust.

Peeling the peaches is optional! If you need some guidance on how to do it, check out this tutorial on How to Peel Peaches.

Add the frozen peaches to the sugar and other ingredients, and let it macerate for 10-15 minutes, or until the sugar is dissolved. Do not totally defrost the peaches before baking.

The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. For a peach pie, aim for an internal temperature above 200ºF.  For more in-depth details on baking double-crust fruit pies, see this article.

A baked peach pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.

Find it online: https://everydaypie.com/peach-pie/