Save to Pinterest The smell of peaches at the farmers market always stops me in my tracks. I bought way too many last July and found myself scrambling to use them before they turned. That afternoon desperation led to what my family now requests every summer.
I brought this pie to a potluck last summer and watched it disappear within minutes. My friend Sarah asked for the recipe before she even finished her first slice, which is usually a good sign.
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Ingredients
- All-purpose flour: The backbone of any good pie crust, providing structure without being too tough
- Cold unsalted butter: Keeping it ice cold creates those flaky layers we all love
- Ice water: Essential for keeping the butter from melting while forming the dough
- Ripe peaches: Slightly soft but still firm peaches hold their shape best
- Granulated sugar: Sweetens the filling without overpowering the peach flavor
- Cornstarch: Thickens the fruit juices so you do not end up with a soupy pie
- Lemon juice: Brightens the flavors and helps maintain the peach color
- Ground cinnamon and nutmeg: Warm spices that complement without dominating
- Vanilla extract: Adds depth and rounds out all the flavors
- Egg wash: Gives the crust that beautiful golden shine
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Instructions
- Make the pie crust dough:
- Whisk flour, sugar, and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water one tablespoon at a time, tossing gently with a fork until the dough holds together when squeezed. Divide into two discs, wrap tightly, and chill for at least one hour.
- Prepare the peach filling:
- Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let sit for 10 minutes to draw out some of the juices.
- Get the oven ready:
- Preheat to 400°F with a rack in the center position.
- Roll out the bottom crust:
- On a floured surface, roll one dough disc into a 12-inch circle. Carefully transfer to your pie dish and trim any excess hanging over the edges.
- Add the filling:
- Pour the peach mixture into the crust, spreading it evenly. Dot the top with small pieces of butter if you like extra richness.
- Top with the second crust:
- Roll out the remaining dough and place over the filling. Trim, seal, and crimp the edges. Cut slits or weave a lattice pattern for steam escape.
- Add the finishing touches:
- Brush the entire top crust with beaten egg and sprinkle with coarse sugar for crunch and sparkle.
- Bake to perfection:
- Bake for 50 minutes until deeply golden and bubbling through the vents. Cover edges with foil if they brown too quickly.
- Practice patience:
- Cool completely on a wire rack for at least two hours before slicing. This step is crucial for clean slices.
Save to Pinterest My grandmother always said that a good pie brings people to the table. This one certainly does, and the best part is how the house smells while it bakes.
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Choosing the Best Peaches
I have learned that peaches should give slightly when pressed but still feel firm. Avoid ones with green undertones as they will not ripen properly off the tree.
Mastering the Lattice Top
The trick is weaving every other strip in opposite directions. Do not stress about perfection since rustic homemade charm is part of the appeal.
Make Ahead Tips
The dough can be made up to three days ahead and kept refrigerated. You can also freeze the dough discs for up to three months if you want to get ahead.
- Thaw frozen dough overnight in the refrigerator
- Brush the extra egg wash onto any small cracks to seal them
- Leftover pie keeps well at room temperature for two days
Save to Pinterest There is something deeply satisfying about serving a homemade pie to people you love. Enjoy every bite of summer in a crust.
Recipe FAQs
- → What type of peaches work best?
Freestone peaches are ideal since their pits remove easily. Look for fruit that yields slightly to gentle pressure but isn't mushy. A mix of yellow and white peach varieties creates complex flavor with balanced sweetness and acidity.
- → Can I use frozen peaches instead?
Yes, frozen peaches work well when fresh aren't in season. Thaw completely and drain excess liquid before mixing with other filling ingredients. You may need to reduce cornstarch slightly since frozen fruit releases more moisture.
- → Why must the pie cool for 2 hours?
The cornstarch thickener needs time to set as the filling cools. Cutting too early results in runny slices. The cooling period allows the fruit filling to achieve proper consistency while the crust finishes crisping.
- → How do I prevent a soggy bottom crust?
Ensure your oven is fully preheated to 400°F. Place the pie on the lower rack position. You can also brush the bottom crust with beaten egg white before adding filling to create a moisture barrier. Avoid overfilling with fruit.
- → Can I make this ahead of time?
The dough can be prepared and refrigerated up to 2 days ahead, or frozen for several weeks. The assembled unbaked pie can be refrigerated overnight before baking. Fully baked pie keeps at room temperature for 2 days or refrigerated for up to 5 days.
- → What's the purpose of cutting slits in the top crust?
Vents allow steam to escape during baking. Without them, trapped steam creates pressure that can cause the filling to bubble over or the crust to separate from the fruit. Lattice tops naturally provide excellent steam circulation.