Home
Recipes
Pies & Tarts
Fruit Pies
Fresh Peach Pie Recipe

Fresh Peach Pie Recipe

Learn how to make the best homemade Fresh Peach Pie with this easy baking recipe. Featuring a buttery, flaky crust and juicy summer peaches enhanced with warm spices, this foolproof pie celebrates peak-season fruit. Master the perfect lattice top for a showstopping dessert everyone will love.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Fresh Peach Pie with a lattice top crust, displaying bubbling peach filling peeking through the woven pastry strips. The pie sits on a vintage ceramic plate against a weathered wooden table, with soft natural light highlighting the caramelized sugar crystals on the crust. A slice has been removed, revealing the vibrant orange-yellow peach filling studded with vanilla bean specks. Scattered around the pie are fresh peach slices, cinnamon sticks, and a small bowl of vanilla ice cream slowly melting beside the still-warm pie. The image captures the rustic homemade quality and the sticky, glossy texture of the peach filling.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fresh Peach Pie?

Fresh Peach Pie features ripe peaches, all-purpose flour, cold butter, sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. The crust requires ice water and an egg wash, while coarse sugar adds a finishing touch to the lattice top.

How to cook Fresh Peach Pie at home?

Learn how to cook Fresh Peach Pie by making a buttery pastry crust, preparing a sweet-tart peach filling with warm spices, assembling with a decorative lattice top, and baking until golden brown. The key to success lies in keeping the ingredients cold, properly thickening the filling with cornstarch, and allowing ample cooling time before serving.

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.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Fresh Peach Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-21", "description": "Learn how to make the best homemade Fresh Peach Pie with this easy baking recipe. Featuring a buttery, flaky crust and juicy summer peaches enhanced with warm spices, this foolproof pie celebrates peak-season fruit. Master the perfect lattice top for a showstopping dessert everyone will love.", "prepTime": "PT45M", "cookTime": "PT50M", "totalTime": "PT1H35M", "keywords": "fresh peach pie, summer dessert, lattice crust, homemade pie, peach dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "48 g", "proteinContent": "3 g", "fatContent": "14 g", "saturatedFatContent": "8 g", "cholesterolContent": "45 mg", "sodiumContent": "180 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "225g cold unsalted butter, cubed", "1 tbsp granulated sugar", "1 tsp salt", "60-90ml ice-cold water", "1 egg, beaten (for egg wash)", "1 tbsp coarse sugar, for sprinkling", "1kg ripe peaches (about 6-7 medium peaches)", "150g granulated sugar", "45g cornstarch (cornflour)", "1 tsp ground cinnamon", "¼ tsp ground nutmeg", "¼ tsp salt", "1 tbsp lemon juice", "1 tsp vanilla extract", "15g unsalted butter, cut into small pieces" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the dough", "text": "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." }, { "@type": "HowToStep", "name": "Add water", "text": "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." }, { "@type": "HowToStep", "name": "Chill dough", "text": "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." }, { "@type": "HowToStep", "name": "Blanch peaches", "text": "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." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "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." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "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." }, { "@type": "HowToStep", "name": "Roll bottom crust", "text": "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." }, { "@type": "HowToStep", "name": "Fill pie", "text": "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." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "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." }, { "@type": "HowToStep", "name": "Trim and seal edges", "text": "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." }, { "@type": "HowToStep", "name": "Apply egg wash", "text": "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." }, { "@type": "HowToStep", "name": "Bake pie", "text": "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." }, { "@type": "HowToStep", "name": "Cool completely", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Natasha Henderson", "datePublished": "2024-04-10", "reviewBody": "The perfect balance of sweet and tart! I used fresh peaches from our local farmers market and the result was incredible. The lattice top looks so impressive yet was much easier to create than I expected.", "name": "Seasonal Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Søren Nielsen", "datePublished": "2024-04-05", "reviewBody": "This recipe is worth every minute of preparation! The detailed instructions for making the flaky crust were spot on. My family couldn't stop raving about it and demanded I make another one immediately.", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-12", "reviewBody": "I've made this twice already this week! The spice combination perfectly complements the peaches without overpowering their natural flavor. The cornstarch trick worked beautifully - no soggy bottom!", "name": "Repeat Baker", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "The vanilla ice cream pairing is absolutely mandatory! This pie has the perfect balance of sweetness and that buttery crust is simply divine. Will definitely be making this for future family gatherings.", "name": "Perfect Summer Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-07", "reviewBody": "This recipe truly celebrates peak-season peaches! I followed the tip to freeze a few slices for later enjoyment and they held up remarkably well. The detailed instructions made this intermediate recipe very approachable.", "name": "Seasonal Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/fresh-peach-pie-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Fresh Peach Pie?", "acceptedAnswer": { "@type": "Answer", "text": "Fresh Peach Pie features ripe peaches, all-purpose flour, cold butter, sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. The crust requires ice water and an egg wash, while coarse sugar adds a finishing touch to the lattice top." } }, { "@type": "Question", "name": "How to cook Fresh Peach Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Fresh Peach Pie by making a buttery pastry crust, preparing a sweet-tart peach filling with warm spices, assembling with a decorative lattice top, and baking until golden brown. The key to success lies in keeping the ingredients cold, properly thickening the filling with cornstarch, and allowing ample cooling time before serving." } }, { "@type": "Question", "name": "What's the secret to a flaky pie crust that doesn't get soggy with fruit filling?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Can I use frozen or canned peaches instead of fresh ones for my pie?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "How do I make a lattice top for my pie without it falling apart?", "acceptedAnswer": { "@type": "Answer", "text": "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." } } ] }