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Serving a slice of peach pie with a lattice crust.

Fresh Peach Pie


  • Author: Rebecca Blackwell
  • Prep Time: 45 minutes (plus at least 30 minutes to let the peaches drain)
  • Cook Time: 65-75 minutes
  • Total Time: 2 hours
  • Yield: 8

Description

How to make a Perfect Summer Peach Pie that’s sliceable, bursting with sweet, juicy peaches, and covered in a perfectly flaky lattice crust.


Ingredients

  • 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)

Instructions

  1. 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.
  2. Combine cinnamon, nutmeg, pectin, and 3 tbsp sugar in a small bowl. Stir to combine and set aside.
  3. Preheat oven to 425.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pour the peach filling into the bottom crust and smooth it into an even layer.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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)
  14. Remove from the oven and cool completely on a wire rack, about 4-6 hours, before slicing.

Notes

  • 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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