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Perfect Peach Pie

A Perfect Peach Pie recipe for you can make at home. Get all the tips to make a great peach pie and how to avoid a soggy crust.

Perfect Peach Pie Recipe. Grab some seasonal fresh peaches and bake a pie. This recipe is the best!

Perfect Peach Pie Recipe. Grab some seasonal fresh peaches and bake a pie. This recipe is the best!
Perfect Peach Pie

Have you been enjoying peach season? I have been, however, peaches aren’t my favorite fruit. I love them in baked goods, but can’t stand the fuzzy outside skin. It just gives me the heebie-jeebies. No, sir, I’ll take my peaches in something baked! Like peach crumble, peach muffins, and peach cookie bars. Oh my… yes I do like my peach desserts, and I loved this Perfect Peach Pie recipe. It’s easy to make and the best part is that there was no messy, soggy crust. The key is to control the amount of peach juice. Check out the recipe below on how to do that.

A beautiful lattice topped peach pie. It's simply perfect!

A generous slice of this perfect peach pie is ready and waiting for you. Well, after you bake it of course.

I loved this scrumptiously perfect peach pie! It’s so easy to make. You’ll be surprised how easy it really is.

The toughest thing for me was doing the lattice top for the first time. I’ve had some pie shell flops in the past so I’m always nervous to play with it. However, this was pretty easy if you take your time and work with your  dough when it’s not too hard or too soft.

A slice for you and a slice for me! This perfect peach pie feeds the whole family!

The other tip that I found very useful came from Cooks Illustrated. They found that when baking with juicy fruit, like peaches, it’s best to let them macerate for an hour first. Let all of the peach juices run out and then just use a bit to flavor the pie and you won’t end up with a soggy pie. Nobody likes a wet crust and a sloppy slice of pie.

It also helps to refrigerate or even freeze your pie to keep all of the juices in place. But, don’t toss that Peach Juice! We made some Peach Prosecco Cocktails! Cheers!

Tips to making a great lattice top are HERE.A great peach pie recipe. This perfect peach pie is so good. Everyone is going to love it!

1 review

Perfect Peach Pie

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Preparation 2 hours Cook Time 60 mins

Peach pie can be tricky to make well, the key is to control the amount of peach juice used.

Ingredients

For the Pie Crust

  • 1 1/4 C all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 3 Tbsp shortening
  • 4 Tbsp butter, cut into small pieces
  • 4- 5 Tbsp ice cold water

For the Peach Pie filling

  • 6 -7 ripe peaches - apx 7 cups of sliced peaches
  • 1 Tbsp lemon juice
  • 1C +1 Tbsp sugar
  • pinch cinnamon
  • pinch nutmeg
  • pinch salt
  • 4 Tbsp corn starch

Instructions

For the pie crust

  1. Using a food processor, pulse the flour, salt and sugar five times. Add the shortening and pulse 10 times until the mixture looks like sand. Add in the cut butter and pulse 10 times or until the butter is closer to peas size. Add 1 tablespoon of water at a time while pulsing until the dough starts to stick.
  2. Turn out the dough on to a floured surface split in two (one slightly larger than the other) and press down to form a ball. Wrap in plastic and refrigerate the pie crust disks for an hour.

For the peach pie filling

  1. While the dough is in the fridge, bring a large pot of water to a boil. Score the bottoms of the peaches with an X. Have a large bowl of ice water set to the side. Place one peach into the boiling water for 60 seconds then transfer to the ice water. Peel off the peach skin and set the peeled peach aside. Complete peeling all the peaches.
  2. Cut the peaches into slices and place them into a colander over a large bowl. Toss the peach slices with lemon juice, 1 cup sugar, cinnamon, nutmeg and salt. Leave the peach slices for an hour to dip off the excess juice from the peaches.
  3. Preheat the oven to 425F.
  4. Remove the dough from the fridge and roll the smaller ball out into a 12 inch circle. Cut long strips with a pastry wheel and set aside.
  5. Roll out the second disk of dough to 12 inches and transfer to a 9-inch pie pan. Cover the pie pan and keep in the fridge to keep the dough firm.
  6. Reserve a ½ cup of peach juice. Save the remaining peach juice for Peach Prosecco Cocktails. Stir in the corn starch to the half cup of peach juice to get rid of the lumps.
  7. Heat the peach juice with corn starch and a few slices of peaches in a skillet over medium heat. Cook until thickened. Mix in with the remaining peaches and transfer to the prepared pie pan.
  8. Add the lattice top to the pie and tuck in the edges and trim the crust.
  9. Brush some water on the lattice top and sprinkle on some sugar.
  10. Bake on a cookie sheet for 25 minutes. Reduce the heat to 375F and continue to bake for 30 - 40 more minutes.
  11. Cool pie completely for 3 - 4 hours before slicing and serving.

by

Recipe Notes

Recipe adapted from Cook Illustrated Baking Book

Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!

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Deep Dish Cherry Pie

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Buttermilk Custard Pie

Peanut Butter Oreo Pie is just what the doctor ordered. Easy to make and my husband loves it when I make it!

Peanut Butter Oreo Cookie Pie


32 Comments

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Comments

  7. This pie looks delicious! I just tried my very first lattice top the other night… it did not go so great, lol. I would love to include this in a round up of pie recipes on my blog next week!

    Reply

    • Please share with a link 🙂 Thanks so much! Lattice tops take time to figure out. This was my first, but I watched a lot of youtube videos and tried two times. It did break and they are uneven, but it looked great to me. Rustic is in right?

      Reply

  11. Karyn, they are harvesting the peaches in the orchard next to me all this last week. Of course, they are cling rather than freestone so no worries about sneaking in a getting some to make this pie. I will have to acquire my peaches at the grocery store. Come post this post on my FB page. I have a Fall theme this week and this would be the perfect addition.
    Come share your post at Snickerdoodle Sunday also. The party is in full swing. We start at 3 PM Saturday. The more the merrier! While you’re there share a comment on a natural wonder near you

    Reply

  14. I’ve seen in other recipes the idea of freezing the filling in a pie pan with foil on both sides, to use later. Do you think that would work for yours? I need to make this for a party in a few days and am running out of time and would love to do it ahead of time. Just wondered if you had tried this method or if anyone has?

    Reply

    • Actually, for this pie, I baked it completely and froze it. Then I let it thaw slightly before cutting it for this post. You can decide to freeze it before baking or after baking it. I would just be careful not to let the crust get soggy in the process. I believe most frozen fruit pies are frozen raw and then you bake them frozen for 60 – 90 minutes. hope that helps.

      Reply

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