thepioneerwoman
Peach Pie
Homemade peach pie is summer by the slice! This recipe stars a juicy, fruity filling and a pretty lattice crust that stays crispy. Serve a slice with ice cream.
👥 8 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●pan
- ●saucepan
- ●whisk
- ●spatula
📝 Preparation Steps
1
In a large bowl, combine the peaches and sugars. Cover and let sit at room temperature for ⏱️ 1 hour.
2
Preheat the oven to 400°F. Place a foil-lined rimmed baking sheet on the lower third of the oven to preheat.
3
On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate. Cover and refrigerate until ready to use.
4
On a floured surface, roll out the other piece of dough into a 12-inch round. Cut into sixteen (3/4-inch-wide) strips. Place the dough on a baking sheet, cover and refrigerate until ready to use.
5
Drain the peaches, reserving ½ cup of the liquid. Discard the remaining liquid. Remove 1 cup of the peaches to a medium bowl and mash with a fork.
6
In a medium saucepan, combine the cornstarch, cardamom, salt, and ginger. Gradually whisk in the peach juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Use a rubber spatula to scrape the bottoms and sides of the saucepan. Reduce the heat to medium low and cook until thickened, 2 to ⏱️ 3 minutes. Whisk in the butter, lemon zest, and lemon juice. Fold in the peaches and mashed peaches. Pour the mixture into the chilled crust.
7
Arrange 8 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 8 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp as desired.
8
In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
large egg, lightly beaten1
9
Bake the pie until the crust is set and beginning to brown, 20 to ⏱️ 25 minutes. Rotate the pan and reduce the oven temperature to 375°F. Continue to bake until the filling is bubbly and thickened in the middle of the pie, 45 to ⏱️ 55 minutes more. (Cover the pie with foil if the crust is getting too dark after ⏱️ 55 minutes.)
10
Allow the pie to cool to room temperature before slicing, about ⏱️ 4 hours.
Nutrition Facts
calories
452 Calories
fat Content
19 g
fiber Content
4 g
sugar Content
35 g
sodium Content
305 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
31 mg
carbohydrate Content
67 g
saturated Fat Content
8 g
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