This peach pie recipe brings together juicy, ripe peaches and a flaky, buttery crust for a dessert that’s irresistibly sweet and comforting. It’s surprisingly simple to make and perfect for family gatherings or quiet evenings at home. Get ready to enjoy a slice of summer with this delightful treat!
Table of Contents
The Best Peach Pie Recipe
Ingredients for the Perfect Peach Pie Crust
- 12 tbsp very cold butter
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- ⅓ cup very cold vegetable shortening
- ½ cup ice water
Ingredients for the Sweet Peach Filling
- 2 ½ lb ripe peaches (6-7 large), peeled
- ½ cup sugar (plus extra for sprinkling on lattice)
- 2 tbsp cornstarch
- ½ tsp grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 tbsp unsalted butter
- 1-2 tbsp all-purpose flour (for filling thickening)
- 1 egg beaten with 1 tbsp water (for egg wash)
- 1 recipe double-crust pie crust
Step-by-Step Guide to Making Peach Pie
Preparing the Flaky Pie Crust
Start by dicing the very cold butter. In a food processor, combine flour, salt, and sugar, pulsing to mix. Next, add the butter and shortening, pulsing until the mixture resembles pea-sized crumbs. With the machine running, pour in ice water and pulse until the dough comes together into a ball.
Crafting the Delicious Peach Filling
Preheat the oven to 400°F. While it heats, prepare a sheet pan with parchment paper. Blanch the peaches in boiling water for 15 seconds to 2 minutes, then transfer them to cool water for easy peeling. Slice all but one peach and chop the remaining peach into small pieces.
In a saucepan over medium heat, whisk together sugar, cornstarch, orange zest, orange juice, and butter. Bring the mixture to a boil, then add the chopped peach and return to a boil. Simmer for 2-3 minutes until slightly thickened, then pour the syrup over the sliced peaches and stir in 1-2 tablespoons of flour.
Assembling and Baking Your Peach Pie
Pour the peach filling into the prepared crust and brush the edges with egg wash. Roll out the remaining dough into a larger circle than the pan, cut strips, and weave a beautiful lattice on top. Pinch the edges to seal. Brush the lattice with egg wash and sprinkle with sugar before placing it on the prepared sheet pan.
Bake the pie for about 45 minutes, turning it halfway through. Cover the edges with foil if they brown too quickly. Allow the pie to cool completely before serving to ensure the filling sets perfectly.
Tips for the Ultimate Peach Pie Experience
Handling the Dough with Care
Make sure not to stretch the dough while handling the lattice, as the buttery crust is delicate. For the best texture, roll the lattice dough thin, about ⅛ inch.
Achieving the Ideal Filling Consistency
To prevent a watery filling, don’t cook the syrup too long; maintain a thin viscosity. If you want even more filling, consider adding extra sliced peaches or syrup for a delightful abundance of flavor.
Perfecting the Lattice Topping
For an extra crunch, use larger sugar crystals for the lattice topping. This will add a delightful texture that complements the soft peach filling beautifully.
Related Recipes to try
- Peach Cake
- Honey Peach Cupcakes
- Dessert Money
- Oreo Cookies Cream Cheesecake Bars
- Lavender Cupcakes
- Lilac Cupcakes
FAQs
Conclusion
Enjoying a slice of this peach pie is like savoring a warm hug on a summer day. It’s perfect for any occasion and pairs beautifully with a scoop of vanilla ice cream. For more inspiration, you can explore our collection on Pinterest. This recipe is sure to become a family favorite!
Delicious Peach Pie Recipe That Will Delight Everyone
Equipment
- food processor
- plastic wrap
- sheet pan
- Parchment paper
- saucepan
- pie dish
Ingredients
- 2 ½ lb ripe peaches 6-7 large, peeled
- ½ cup sugar plus extra for sprinkling on lattice
- 2 tbsp cornstarch
- ½ tsp grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 tbsp unsalted butter
- 1-2 tbsp all-purpose flour for filling thickening
- 1 egg beaten with 1 tbsp water for egg wash
Double-Crust Pie Crust
- 12 tbsp very cold butter for crust
- 3 cups all-purpose flour for crust
- 1 tsp kosher salt for crust
- 1 tbsp sugar for crust
- ⅓ cup very cold vegetable shortening for crust
- ½ cup ice water for crust
Instructions
- Prepare the pie crust by dicing cold butter and pulsing flour, salt, and sugar in a food processor. Add butter and shortening, pulse until pea-sized, then add ice water until dough forms a ball.
- Transfer the dough to a floured surface, roll into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 400°F and line a sheet pan with parchment paper. Blanch peeled peaches in boiling water for 15 seconds to 2 minutes, then transfer to cool water to peel. Slice all but one peach, and chop the remaining peach into small pieces.
- Make the filling by whisking sugar, cornstarch, orange zest, orange juice, and butter in a saucepan over medium heat until boiling. Add the chopped peach, return to a boil, and simmer for 2-3 minutes until slightly thickened. Pour the syrup into the sliced peaches and stir in 1-2 tbsp flour.
- Assemble the pie by pouring the filling into the bottom crust and brushing the edges with egg wash. Roll the remaining dough into a circle larger than the pan, cut strips, and weave a lattice on top. Pinch the edges to seal.
- Bake the pie by brushing the lattice with egg wash and sprinkling with sugar. Place on the prepared sheet pan and bake for 45 minutes, turning halfway through. Cover edges with foil if they brown too quickly. Cool completely before serving.