Fresh Peach Pie Recipe
A flaky, buttery crust filled with juicy summer peaches and warm spices, baked until golden for the perfect balance of sweet fruit and delicate pastry.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-90ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg ripe peaches (about 6-7 medium peaches)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch (cornflour)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">15g unsalted butter, cut into small pieces</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Pastry cutter (if not using food processor)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to come together. It should hold together when squeezed but shouldn't be sticky. Cold ingredients prevent the butter from melting before baking, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, form each into a disc, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the dough to hydrate evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the peach filling. Bring a large pot of water to a boil. Cut a small "X" on the bottom of each peach. Blanch the peaches for 30-60 seconds, then immediately transfer to an ice bath. The skins should now easily peel away from the flesh.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slice the peeled peaches into 1cm slices, discarding the pits. Place in a large bowl and add sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Gently toss until evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a baking sheet on the middle rack. The preheated baking sheet helps cook the bottom crust quickly, preventing sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to a 30cm (12-inch) circle, about 3mm (⅛ inch) thick. Gently transfer to your pie dish, leaving a slight overhang. Press the dough gently into the corners without stretching it, which could cause shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the peach filling into the crust, mounding slightly in the center. Dot the top with the small pieces of butter, which will melt during baking to create richness and prevent the filling from becoming too watery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to the same thickness. For a lattice top, cut the dough into 2.5cm (1-inch) strips. Arrange half the strips over the filling in one direction, then weave the remaining strips in the perpendicular direction, folding strips back as needed to create the over-under pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim any excess dough to about 1cm (½ inch) from the edge of the pie plate. Fold the overhang under itself and crimp decoratively with your fingers or a fork. The crimped edge seals the pie and provides an attractive finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the lattice top with beaten egg and sprinkle with coarse sugar for a beautiful golden shine and extra crunch. The egg wash promotes browning through a process called the Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and bake for an additional 30-40 minutes until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This cooling period is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. The cornstarch needs time to fully gel as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve at room temperature or slightly warmed, with a scoop of vanilla ice cream if desired. The pie will keep at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to a flaky pie crust that doesn't get soggy with fruit filling?
The secret to a flaky, non-soggy crust is using very cold butter, not overworking the dough, proper chilling, and prebaking the pie on a hot baking sheet. The cornstarch in the filling absorbs excess juice, while allowing the pie to cool completely helps the filling set properly.
Can I use frozen or canned peaches instead of fresh ones for my pie?
Yes, you can use frozen peaches without thawing (though you may need extra cornstarch). Canned peaches work too, but drain and reduce the sugar as they're pre-sweetened. Fresh peaches provide the best flavour, but alternatives work well during off-season months.
How do I make a lattice top for my pie without it falling apart?
For a successful lattice top, thoroughly chill the dough before rolling, use plenty of flour to prevent sticking, cut even strips with a pastry wheel, and work quickly. If the dough becomes too soft, return it to the refrigerator briefly. Practice the weaving pattern on parchment paper first.
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