Peach Pie
This peach pie recipe uses a double crust, a cornstarch-thickened filling, and about six to seven cups of fresh peaches to get a set, sliceable filling instead of a runny one.
Equipment
- 9-inch pie dish - glass or ceramic, for even browning on the bottom crust
- Vegetable peeler - or a paring knife for peeling peaches
- Large mixing bowl - for macerating the peaches
- Rolling Pin - if rolling homemade dough
- Sharp knife - for slicing the peaches and cutting vents in the top crust
- Pastry brush - for the egg wash
- Pie crust shield - or strips of foil to protect the edges from over-browning
- Rimmed baking sheet - to catch any filling that bubbles over
- Fine-mesh strainer - to drain the macerated peaches
- Glass Prep Bowl Set - (optional) having a few different-sized bowls helps with organization
Ingredients
- 2 pie crusts - store-bought or homemade, enough for a 9-inch double crust
- 6 cups fresh peaches - about 900g, peeled and sliced (about 6 to 7 medium peaches)
- 3/4 cup granulated sugar - 150g
- 1/4 cup light brown sugar - 50g, packed
- 1/3 cup cornstarch - 40g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice - about half a lemon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter - 28g, cut into small pieces
- 1 large egg - beaten, for the egg wash
- 1 tablespoon turbinado sugar - for topping (optional)
Instructions
- Score an X on the bottom of each peach, blanch in boiling water for 30-45 seconds, then transfer to ice water. Peel skins off, then slice into 1/4 to 1/2 inch thick pieces to get 6 cups.
- Toss the sliced peaches with granulated sugar, brown sugar, and lemon juice. Let sit at room temperature for 20-30 minutes to release juices, then drain, reserving both the peaches and the liquid separately.
- Whisk cornstarch into the reserved peach liquid. Cook over medium heat, stirring constantly, until thickened into a glossy syrup (3-4 minutes). Remove from heat, stir in cinnamon, nutmeg, salt, and vanilla, then fold back into the drained peaches.
- On a floured surface, roll one crust into a 1-2 inch wider circle. Press into the pie dish without stretching, trim overhang to 1 inch, and refrigerate while preparing the rest.
- Pour the peach filling into the chilled crust, mounding it slightly higher in the center. Scatter the butter pieces evenly over the top.
- Roll out the second crust and place it over the filling. Trim and crimp the edges together. Cut 4-5 slits in the top crust for steam to escape.
- Brush the top crust with beaten egg and sprinkle with turbinado sugar if using. Refrigerate or freeze the assembled pie for 15 minutes to firm up the crust.
- Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 20 minutes. Reduce heat to 375°F (190°C) and bake for 35-40 minutes more, using a crust shield if edges brown too quickly, until crust is golden and filling is bubbling.
- Transfer the pie to a wire rack and let cool at room temperature for at least 3 hours before slicing to allow the filling to set properly.
Notes
- Freestone peaches: Use freestone peaches if you can find them. The pit separates cleanly from the flesh, making slicing faster and less wasteful.
- Weigh your peaches: Weigh your peaches when possible, since a "cup" of thick wedges holds a lot more fruit than a cup of thin slices.
- Don't skip maceration: Don't skip the maceration step. It pulls excess liquid out before baking instead of leaving the pie to deal with it in the oven.
- Bake on lower rack: Bake on the lowest oven rack for the first 20 minutes to help the bottom crust cook through instead of staying pale and soft.
- Use a crust shield: Use a pie crust shield to protect the edges from burning during the long bake time.
- Check for doneness: Check for doneness by the filling, not the clock. Visible bubbling in the center vents is the clearest sign the cornstarch has activated.
- Cool completely: Let it cool the full 3 hours. Rushing this step is the single most common reason a peach pie doesn't hold its slice.
- Freezing instructions: The unbaked pie freezes well for up to 3 months. Bake straight from frozen, adding about 15-20 extra minutes to the covered baking time.
- Storage: Cover loosely and store at room temperature for up to 2 days, or refrigerate tightly covered for up to 5 days.
- Reheating: Reheat individual slices in a 300°F (150°C) oven for about 10 minutes, or in the microwave for 20-30 seconds.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 25mgSodium: 210mgFiber: 2gSugar: 26gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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