Fresh Peach Pie Recipe

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This Fresh Peach Pie features juicy ripe peaches tucked into a flaky homemade butter crust with a beautiful lattice top. The filling is thick, flavorful and perfectly sliceable thanks to one simple extra step that concentrates the peach flavor.

Prep Time1 30

Cook Time1 10

Resting & Chill Time:2

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: peach, peach pie, Pie

Servings: servings

Author: Lori Lange

Equipment

Ingredients

FILLING:

6 cups peeled and sliced peaches (see notes below)
½ cup granulated white sugar
¼ cup lightly packed brown sugar
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 tablespoons cornstarch

CRUST:

2½ cups all purpose flour (plus more for rolling)
¾ teaspoon salt
1 cup chilled, unsalted butter, (diced)
6 to 9 tablespoons ice water

TOPPING:

1 large egg, whisked with 1 tablespoon water (for egg wash)
½ tablespoon chunky, sparkling white sugar (or regular sugar)

Instructions

MAKE THE FILLING:

In a large bowl, stir together all ingredients for the filling until the peaches are well-coated. Cover with plastic wrap and let the peaches sit at room temperature for 1 hour.
After 1 hour, pour the peaches into a sieve placed over a bowl to drain the juices. Transfer the juices to a medium saucepan and cook over medium heat, whisking constantly, until thickened, about 2 minutes. Cool for 10 minutes and then stir into the peaches; cool completely.

MAKE THE CRUST:

Once the peaches are macerating, make the crust. Whisk together the flour and salt in a large bowl. Cut in the butter with a pastry cutter, a fork, or your hands until it forms a crumbly mixture with some pieces of butter the size of small peas. (Alternatively, you can do this in a food processor.) While mixing, drizzle in enough water so it comes together as a dough. It shouldn’t be too wet, but it should hold together when squeezed.
Divide the dough into 2 equal pieces. Roll each into a ball, flatten them into disks, and wrap each in plastic wrap. Refrigerate for 1 hour (or overnight).

ROLL & ASSEMBLE:

Roll out 1 disk of dough on a lightly floured surface to a circle about 11 to 12 inches in diameter. Place it in a standard pie plate and refrigerate to chill.
Once the peach filling is cooled, transfer it to the chilled pie crust in the pie plate.
Roll out the remaining disk of dough on a lightly floured surface to a rectangle about 14 inches long by 10 inches wide. Use a ruler and a pizza cutter, pastry wheel or a knife to cut ¾-inch wide strips of dough across the dough rectangle. Weave the strips of dough into a lattice top on the pie. Trim off excess dough and crimp the crust to seal.

BAKE THE PIE:

Chill the unbaked pie for 30 minutes. Preheat the oven to 400℉.
Remove the pie from the fridge. Lightly brush the top with egg wash and lightly sprinkle with golden sugar. Place the pie on a foil-lined baking tray (to catch any juices) and bake for 20 minutes at 400℉. Turn the oven temperature down to 350℉ and bake until the crust is golden and the juices are bubbling, about 40 to 50 minutes more.
Let the pie cool to room temperature before slicing and serving.

Notes

Peaches: Use peaches that are ripe, but not mushy. You will need about 7 medium-large peaches to get 6 cups of sliced peaches. You can either peel the peaches using a vegetable peeler, or try the blanching method. To do so, make an “X” in the bottom of each peach, boil it for 30 to 60 seconds, plunge it into an ice bath, and then the skin should easily peel off (depending on how ripe your peach is).
Rolling the dough: It can be helpful to roll out the dough between 2 pieces of parchment paper. Make sure to flour both sides of the dough first.
Letting the peaches macerate before baking helps intensify their flavor while reducing excess liquid in the finished pie.
Cooking the peach juices before returning them to the filling creates a pie that slices cleanly without becoming dry.
Chill the assembled pie before baking to help the crust stay flaky and hold its shape.
Place the pie on a foil-lined baking sheet in case any juices bubble over.
Cool completely before slicing for the cleanest cuts.

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