Summer Peach Pie
The secret to making a perfect summer Peach Pie is to concentrate the juice in the filling, add just enough sugar to bring out the delicious flavor of ripe summer peaches, and weave the top crust into a flaky, tender, lattice top that allows excess moisture to evaporate while baking.
(This recipe was originally published in 2016. It was updated and republished in 2019.)
Oh, summer Peaches… soft and ripe and so juicy you have to stand over the kitchen sink to eat them. How I love thee.
As a Colorado native, summer peaches from the Western Slope are something I’ve looked forward to every year for my entire life. Since they’re only available for a short time, everyone in my house practically makes themselves sick on them during the few week a year that they are in season.
I bring home box after box, turning the ones we don’t gobble down into peach thumbprint cookies, peaches and cream angel food cake, peach ice cream, and jar after jar of peach preserves. Some years, I even manage to freeze some for later, because a peach smoothie in the middle of January is a luxury no one should have to live without.
How to Maximize the flavor of juicy, ripe peaches and prevent a soggy, soupy pie.
Summer peaches that are so ripe and juicy you practically need an entire roll of paper towels to keep from making a complete mess of yourself are such a treat. But all that juice works against you when making a peach pie because it’s super easy to end up with a runny filling and soggy crust that you have to scoop out with a spoon instead of slicing.
If you want to make a peach pie with a flaky crust and rich, jammy filling that holds together relatively well when sliced, you have to control the amount of juice. Just like two of my other all-time favorite summer pies, Mixed Berry and Plum Pie and Blueberry Pie, the best way to control the amount of juice in your pie is to slice the fruit early, coat it in sugar, lemon juice, and salt, and let it sit for a bit so that all the excess juice drains from the peaches.
Strain the fruit after allowing it to sit for 30 minutes (or up to a few hours), reserve some of the juice for the pie and discard the rest. Thicken the juice by cooking it in a skillet with a cup of mashed peaches and some pectin, and you’ll get a peach pie that’s the perfect consistency every single time.
Fool Proof Pie Crust
I’ve been using the same pie crust recipe for over 20 years because, as the name implies, it’s fool proof. Fool Proof Pie Crust is so easy to make and great to work with because of two “secret” ingredients: vinegar and an egg.
Vinegar interferes with the formation of gluten in flour, which tenderizes the dough. In most pie crust recipes, you must take extreme care to not overwork the dough so that you don’t activate the gluten in the flour and create a tough dough. In Fool Proof Pie Crust, the vinegar does a great job of guarding against gluten development so that you get a super tender and flaky crust every single time.
The egg in Fool Proof Pie Crust makes the dough more pliable and easy to roll out. The dough is quite elastic and rarely breaks, and when it does, it’s super easy to stretch and press the dough as needed to cover the inside of a pie plate or the top of a pie.
One reader recently left a comment that says it all…
“I made this blueberry pie, including your Fool Proof Pie Crust, yesterday. I had given up making homemade pie crust many years ago! Although my rolling pin skills are poor, this pie turned out fantastic. The blueberry filling is not overly sweet, so you can still taste the fruit, and the crust was delicious and flaky. 62 years old and I finally made a good pie crust- better late than never! Thank you for the wonderful recipe.” – Karen
The Importance of a Lattice Top
Making a lattice crust on a peach pie is about more than making it look pretty. The gaps in the lattice weave allow even more excess moisture to evaporate from the pie while baking, further ensuring that you’ll end up with sliceable pieces.
If you’ve never made a lattice crust for a pie, it’s quite simple. After cutting 9 strips of dough that are approximately 1 & 1/2 inches wide (no need to be super exact), lay five of the strips across the top of the filling in one direction. Lay the remaining four strips perpendicular to the first, weaving them to form a lattice pattern.
Trim any excess dough and fold the edges under, forming a rim around the pie that is a bit higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U shape. Continue this crimping motion around the entire edge.
Brush the top of the crust with a beaten egg and then sprinkle the pie with a couple tablespoons of sugar.
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If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
How to make a Perfect Summer Peach Pie that’s sliceable, bursting with sweet, juicy peaches, and covered in a perfectly flaky lattice crust.
- 1 recipe Fool Proof Pie Crust, chilled in the refrigerator for at least 30 minutes
- 4 1/2 lbs fresh peaches, peeled, quartered and pitted; slice each quarter into three or four slices, about 1/4-inch thick
- 1/2 cup plus 5 tbsp granulated sugar, divided
- The zest from one large lemon (about 2 tsp)
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup low sugar or no sugar pectin (1.75 ounces)
- 1/4 cup cornstarch
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1 egg (medium or large)
- Gently toss sliced peaches with 1/2 cup sugar, lemon zest, lemon juice, and salt in a medium bowl and let stand at room temperature for 30 minutes and up to 3 hours.
- Combine cinnamon, nutmeg, pectin, and 3 tbsp sugar in a small bowl. Stir to combine and set aside.
- Preheat oven to 425.
- Drain peaches, reserving 3/4 cups of the juice. (Discard remaining juice.) Pour the reserved juice into a 10 or 12-inch skillet and add about 1 cup of sliced peaches and the pectin mixture. Put the remaining drained peaches into a large bowl and gently toss with the cornstarch.
- Using the back of a spoon or a potato masher, mash the peaches in the skillet slightly, until they are the consistency of chunky applesauce.
- Set the skillet over medium high heat and cook, stirring constantly, until it comes to a boil. Lower the heat to medium and boil and stir for 5 minutes, until the mixture is thickened. Scrape the mixture into the bowl with the rest of the peaches, add the vanilla and almond extracts, and toss gently to mix.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick. Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place.
- Pour the peach filling into the bottom crust and smooth it into an even layer.
- Roll another portion of the dough into a large circle, about 18 inches. With a pizza wheel, fluted pizza wheel, or paring knife, cut the disk into nine strips that are approximately 1 &1/2-inches wide.
- Starting in the center of the pie, lay 5 of the strips across the top of the filling in one direction. Lay the remaining strips perpendicular to the first, weaving them into the first strips to form a lattice pattern (*see step-by-step pictures above). Trim the edges of the strips so that they are even with the edge of the bottom crust.
- Fold the edges under, forming a rim around the pie that is a bit higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- In a small bowl, whisk the egg with 1 tbsp of cold water. Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining 2 tablespoons of sugar.
- Put the pie on a foil covered baking sheet and place in the oven. (*See note) Bake for 25 minutes. Reduce the oven temperature to 375 and bake for an additional 40-50 minutes. The pie is done when the crust is a deep golden brown and the filling in the center of the pie is bubbling. (*See note)
- Remove from the oven and cool completely on a wire rack, about 4-6 hours, before slicing.
- Placing the pie on a foiled covered baking sheet is super important because most of the time, some of the filling will bubble up and drip over the sides of the pie plate. The foil covered baking sheet will catch these drips, saving you from an oven of burning fruit. Covering the baking sheet with foil (or parchment paper), makes clean up super easy. Just be sure to remove the pie from the baking sheet right after baking or the foil (or parchment) will stick to the pie plate as it cools and be somewhat difficult to remove.
- It can be tricky to know for sure when the bottom crust of a pie is baked through and many different factors can cause a pie to take longer to bake. I like to use a transparent glass pie plate so that I can lift the pie up and look at the bottom crust. If the crust looks doughy at all, put the pie back in the oven. If the top crust is getting too brown, but the bottom crust is not quite done, cover the top of the pie loosely with aluminum foil and continue baking.
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