Peach Pie Recipe

My easy Peach Pie recipe is one of my favorite ways to showcase perfectly ripe summer peaches. Follow my simple step-by-step directions below on how to prepare the crust, mix the filling, and make the flaky lattice topping. Finish with egg wash and a sprinkle of turbinado sugar. It's just peachy!

👥 8 Servings⏱️ Prep & Cook: 6h 25m⏳ Prep: 30 min🔥 Cook: 55 min👤 Natasha Kravchuk📖 natashaskitchen

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●knife
●bowl
●oven
●pot

📝 Preparation Steps

Prepare the Crust

Make the pie crust dough recipe and chill for ⏱️ 1 hour in the refrigerator.

Roll the first pie disk - Dust the work surface with flour and then roll the first dough disk into a 13" circle using a rolling pin, adding more flour as needed to keep it from sticking. Transfer dough into a 9-inch pie pan and press it into the pan, letting it extend a bit over the edges. Refrigerate until ready to fill.

Roll the second pie disk - flour a piece of parchment paper, and roll out the second refrigerated pie dough round to 12" onto the paper. Use a pizza cutter or knife to cut 8 even strips. Refrigerate the dough until ready to use.

Make the Peach Pie Filling

Preheat the oven to 425°F with racks in the middle and bottom third of the oven. Line the bottom rack with foil to catch drips. Fill a large bowl with ice water and set aside.

Blanch peaches - Bring a pot of water to a boil. Add peaches to boiling water for ⏱️ 1 minute to loosen the skins, then remove with a slotted spoon to the ice water bath.

Make the Filling - When cool, slice the peaches in half, remove the pit, and slide the skins off. Cut the fruit into 1/2" slices and place in a large bowl. Toss peaches with lemon juice and vanilla, and then add sugar, flour, nutmeg, and salt, and gently fold again until no dry flour remains. Remove the pie dish from the fridge and pour the filling into the chilled pie pan.

Make the Lattice Crust

Weave the lattice crust - Place 4 of the chilled strips of dough evenly over the peaches, using any longer strips at the center and shorter strips toward the edges. Pull back every other strip just past the halfway point. Lay one long strip over the center of the pie, perpendicular to the other strips. Unfold the strips, then fold back the alternating strips. Repeat with the remaining strips to create a lattice pattern. Next, fold back the alternating strips from the other side of the pie and finish weaving in the remaining strips.

Finishing Touches - fold any excess dough under the bottom crust and flute the edges of the crust. In a small bowl, combine the egg and water, and beat together with a fork. Brush the egg wash all over the pie crust. Sprinkle with coarse sugar.

large egg (plus 1 Tbsp water for egg wash)1

Bake the pie for ⏱️ 20 minutes at 425°F, and then reduce the temperature to 375°F for 35-45 more minutes. Watch the crust to be sure it's not browning too quickly, and if it is, use a pie shield or foil to cover the top. When the crust is golden and the filling has been bubbling for at least ⏱️ 5 minutes (the center should reach 200˚F on a thermometer).

Cool the peach pie for at least ⏱️ 2-4 hours before cutting it to allow the filling to thicken. Slice and serve with vanilla ice cream or whipped cream if desired.

Nutrition Facts

calories

419 kcal

fat Content

17 g

serving Size

1 serving

fiber Content

3 g

sugar Content

29 g

sodium Content

262 mg

protein Content

6 g

trans Fat Content

0.003 g

cholesterol Content

20 mg

carbohydrate Content

62 g

saturated Fat Content

5 g

unsaturated Fat Content

10 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...