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Yellow Peach Pie Recipe

Yellow Peach Pie Recipe

Learn how to make the best homemade yellow peach pie with this foolproof recipe! A buttery, flaky crust envelops sweet, juicy peaches enhanced with warm spices. The secret is in properly thickening the filling while maintaining that fresh peach flavor. Perfect for summer baking!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown lattice-topped peach pie set on a weathered wooden cake stand, with steam gently rising from the bubbling fruit filling visible through the lattice gaps. The crust edges are perfectly crimped and dusted with sparkling sugar crystals that catch the soft natural afternoon light streaming through a nearby window. A slice has been removed revealing the vibrant yellow-orange peach filling with visible fruit pieces and a glossy sheen from the thickened juices. Fresh peach slices and scattered cinnamon sticks decorate the rustic wooden surface alongside a vintage serving spatula, while a scoop of melting vanilla ice cream pools gently beside the plated slice, highlighting the warm-cool temperature contrast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and 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">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1.2kg yellow peaches (about 8-10 medium peaches), ripe but firm</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">45g cornstarch (or arrowroot powder)</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">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter, cut into small pieces</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar (demerara or turbinado)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</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">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Aluminum foil or pie shield</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. 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>Mix the ice-cold water and apple cider vinegar in a small cup. The vinegar prevents gluten development, ensuring a tender crust. Drizzle this mixture over the flour-butter mixture, one tablespoon at a time, gently tossing with a fork until the dough just begins to come together. You might not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it together, being careful not to overwork it. Divide into two portions, one slightly larger than the other. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare the peaches. Bring a large pot of water to a boil. Cut a small X on the bottom of each peach. Blanch the peaches for 30-45 seconds, then transfer to an ice bath. The skins should now slip off easily. Halve the peaches, remove pits, and slice into 1cm thick wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, combine the sliced peaches, both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss gently but thoroughly to coat. Let sit for 15-30 minutes to allow the peaches to release their juices. This maceration process helps prevent a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat as well – this will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the larger disc of dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a floured surface, roll it out to a 33cm (13-inch) circle, about 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the overhang to about 2.5cm (1 inch).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill the lined pie dish with the peach mixture, including any accumulated juices. Dot the top with the small pieces of butter – this enriches the filling and adds shine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to a 30cm (12-inch) circle. For a lattice top, cut into 2.5cm (1-inch) strips. Arrange in a lattice pattern over the filling by placing half the strips in one direction, then folding back alternate strips to weave the remaining strips perpendicular to the first. Trim the edges and fold the bottom crust over the lattice strips. Crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with the egg wash, which will create that beautiful golden sheen. Sprinkle generously with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so you'll have neat slices rather than a runny mess. Serve at room temperature or slightly warm with a scoop of vanilla ice cream. Your patience will be rewarded with the perfect slice of summer!</li></ol>

FAQs

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

What ingredients are used in Yellow Peach Pie Recipe?

This recipe uses fresh yellow peaches, all-purpose flour, cold butter, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, salt, and an egg for the wash. The secret is using apple cider vinegar in the crust for tenderness.

How to cook Yellow Peach Pie Recipe at home?

Learn how to cook Yellow Peach Pie Recipe by making a butter-flecked pastry dough first, chilling it thoroughly, then preparing peaches by blanching and slicing them. Toss with sugar and spices, fill your rolled-out bottom crust, create a lattice top, and bake at a high temperature initially before lowering to ensure a properly cooked filling and golden crust.

How can I prevent a soggy bottom on my peach pie?

Prevent soggy bottoms by preheating a baking sheet with your oven, placing the pie directly on this hot surface to jumpstart bottom crust cooking. Also, let sliced peaches macerate with sugar to draw out excess moisture, and use enough thickener (cornstarch or arrowroot) to properly set the juices.

When are peaches best for making fruit pies?

The ideal peaches for pie-making are ripe but still firm with a slight give when gently pressed. They should be fragrant and free from bruises. Yellow peaches offer the perfect balance of sweetness and acidity, with peak season being July through August in most regions.

What's the secret to achieving a flaky pie crust?

The keys to flaky crust are keeping ingredients cold (especially butter), not overworking the dough, incorporating Apple Cider Vinegar to inhibit gluten development, and allowing proper rest time in the refrigerator. Varying sizes of butter pieces create steam pockets during baking for optimal flakiness.

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If the edges brown too quickly, cover them with aluminum foil or a pie shield." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so you'll have neat slices rather than a runny mess. Serve at room temperature or slightly warm with a scoop of vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-06-05", "reviewBody": "Juiciest peach pie ever made! The trick of macerating the peaches before baking really helped keep the filling from being watery. My family was impressed with the beautiful lattice top too!", "name": "Perfect Summer Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Chaudhry", "datePublished": "2024-06-08", "reviewBody": "Not too sweet, perfectly balanced! The spice blend complements the peaches beautifully without overwhelming them. The apple cider vinegar in the crust really does make a difference - flakiest crust I've ever made!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luisa Bianchi", "datePublished": "2024-06-10", "reviewBody": "Family fought over last slice! I've been baking pies for years and this is now my go-to peach pie recipe. The detailed directions about cooling properly really helped - no runny filling!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-06-11", "reviewBody": "Worth every minute of prep! I was intimidated by making a lattice top but the instructions were clear and it turned out beautiful. The preheated baking sheet trick eliminated the soggy bottom problem I usually have with fruit pies.", "name": "Beautiful Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-06-12", "reviewBody": "Converted my pie-hating husband! He usually avoids fruit pies but couldn't resist this one. The peach flavor really shines through and the texture is perfect - not too mushy, not too firm. Will be making this again soon!", "name": "Pie Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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