Peach pie with fresh peach filling is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm. This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box.
The Best Peach Pie Filling
I like to use fresh, ripe peaches, and I peel them before slicing. It is extra work, but I think it’s well worth it. This said, frozen peaches totally work as well. (I’ve tested this pie with both.) I like to thicken my peach pies with cornstarch instead of tapioca or flour. I find that tapioca can become gummy as the pie cools (especially if the pie has leaked) and I just don’t like using flour as a thickener in pies. Cornstarch, on the other hand, has a neutral flavor, bakes up clear, and doesn’t get as gummy as tapioca when the pie cools.
Do You Need to Peel the Peaches?
If you are using fresh peaches, you’ll get the best result if you peel the peaches. For a quicker solution, simply cut an “x” on the blossom end of each peach (the tip of the fruit opposite the stem side) and dunk them into boiling water for 30 to 60 seconds before dunking them into an ice bath. The skins should easily peel off. If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust.
Homemade Pie Crust: You Can Do It!
I know there’s a lot of pie fear out there, but I think with some know-how and a little acceptance, there’s really nothing to fear at all. Sometimes pies just end up looking less than perfect. Sometimes the crust slides a little or shrinks. Sometimes the pie is too tart, or too runny, or it’s not perfectly-Earth-shattering in its flakiness. But I am here to tell you that it is OKAY. As with all things, practice makes perfect. And no matter what, you still have pie at the end of the day! I’d also argue that a perfect pie isn’t nearly as charming or beautiful as a rustic one. That said, read on for my tips to reduce pie stress and increase pie success.
Best Tips for Pie Success
Work with cold ingredients, especially butter! Chill the dough at every opportunity. This is how you get a stunner of a pie that holds its shape. Pies can seem like they’re taking forever to bake, and that can feel a little stressful. Don’t worry. It can take an hour or more for a fruit pie like this one to fully bake—especially if your filling was cold to start (like if you’re using frozen fruit). Watch for the filling to bubble all the way through the center of the pie. This is how you know that it’s done. Thickeners like cornstarch don’t react and start to thicken until they reach the boiling point. Don’t stress about the crust burning. It’s unlikely the bottom will burn because it’s well-insulated thanks to the pie plate (especially if you’re using a glass or ceramic dish), and also thanks to the weight of the filling. If the edges of the crust begin to darken too much, fashion a foil ring to place over the edges. Or invest in a cheap pie crust shield (I love mine). Resist the urge to cut the pie before it has cooled completely. The filling needs to set or all those juices will pour out. If you want a warm slice of pie, gently rewarm it in the oven or microwave.
Baked peach pie can also be frozen for up to 3 months. Cool the pie completely, then wrap it in foil and plastic and freeze. When ready to serve, thaw the pie on the counter. Serve at room temperature or warm it briefly in the oven.
Vegan Peach Pie
To make this pie vegan, use our vegan pie crust recipe and omit the egg wash.
Love Peaches? Try These Recipes
Peach Blueberry Cake Peach Frangipane Puff Pastry Tarts Peach Galette Summer Peaches with Baked Meringue Skillet Peach Crisp with Ginger and Pecans
If you’d like to make a very tight lattice crust, as I did, or if you want to decorate your pie with extra cut-out decorations, prepare 3 single crusts of dough (1 1/2 recipes of the Perfect Pie Crust) so that you’re sure to have enough. Elise’s No-Fail Sour Cream Pie Crust also works well with this recipe. Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end. Sprinkle the cornstarch evenly over the top and gently stir to mix it in. Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill. For a lattice crust, like the one pictured roll out the dough into a wide rectangle. Cut evenly-sized strips of dough; I like to use a pizza wheel to cut the strips and a ruler as a guide (the width of most rulers is also a good width for the strips of lattice). Weave the strips into a lattice top for the pie. Trim the edges off the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges. Whisk the egg and tablespoon of milk together in a small bowl. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.
