The Perfect Peach Pie

The Perfect Peach Pie puts the pure flavor of ripe peaches at the center of every bite with a flaky golden crust that barely manages to hold in those luscious juices. This is the summer dessert I have been asked for more than anything else once peach season hits: it is always a showstopper and always tastes like sunshine.

My family raves about this pie especially after we pick peaches at the orchard together. The first time I made this recipe I could not believe how big a difference draining the peaches made. Now it is my annual tradition.

Ingredients

• Pie crust: Either homemade or a good quality store bought double crust makes a world of difference in both texture and flavor
• Fresh peaches: This is where you want the juiciest ripest peaches you can find Aim for fruit that gives slightly when pressed and smells very fragrant
• Lemon juice: Brings out the peach flavor and keeps the fruit from browning Use the juice of a freshly cut lemon for best results
• All purpose flour and cornstarch: Both help thicken the juices so the pie sets up properly Look for flour without any off odors and cornstarch that is dry and lump free
• White sugar and brown sugar: White sugar adds clean sweetness while brown sugar adds a hint of caramel Choose fine grain sugar for even mixing
• Cinnamon: Adds a subtle warmth to the peaches Freshly ground cinnamon is more aromatic if possible
• Salt: Just a pinch brings all the flavors together Use fine salt for easy distribution
• Cold butter: Dotted on top before baking for extra richness Make sure it is cold from the fridge so it melts slowly into the filling
• Egg: Needed for brushing the crust for shine and a lovely golden color Use a fresh large egg

Step-by-Step Instructions

Prepare the Peaches:

Toss sliced peaches with fresh lemon juice in a large bowl then transfer to a colander to drain for about ten to fifteen minutes This helps prevent a watery pie and concentrates the peach flavor

Make the Pie Crust Base:

Press your pie crust into the bottom of a nine inch pie dish and brush the bottom and sides lightly with a little beaten egg This step helps prevent a soggy crust as the juices cook

Mix the Filling:

In a medium bowl stir together flour cornstarch white sugar brown sugar cinnamon and salt Pour this mixture over the drained peaches and gently fold until every slice is coated

Assemble the Pie:

Transfer the peach filling into the crust lined pie dish and dot the top with small pieces of cold butter Cover with the second pie crust trim and flute the edges then brush the top with remaining beaten egg Cut four small slits in the center to vent steam and sprinkle a little sugar on top for sparkle if you like

Bake the Pie:

Set the pie on a baking sheet Bake in a very hot oven at 450 degrees for ten minutes to set the crust then lower the temperature to 350 degrees and continue baking for thirty to thirty five minutes until you see juices bubbling and the crust is deep golden brown If the edges brown too fast shield them with foil strips

Cool and Chill:

For clean slices allow the pie to cool completely and chill it for a couple of hours in the fridge before cutting This lets the filling thicken so every wedge holds together beautifully

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I always fall a little more in love with fresh peaches every time I bake this recipe There is nothing better than sharing that first slice around the kitchen table with family while the pie is still ever so slightly warm

Storage Tips

Store leftover peach pie covered in the fridge It will last for up to four days and the flavor actually gets better as the spices settle and the fruit marinates in the syrup The crust stays crisp if you wrap the pie loosely or store in a pie keeper

Ingredient Substitutions

If fresh peaches are out of season use frozen peaches that you have thawed and drained very well Avoid using canned peaches as they are too soft and sweet Substitute white sugar with coconut sugar for a more subtle sweetness or try a blend depending on your taste

Serving Suggestions

This peach pie is delicious on its own but you can elevate it with a scoop of vanilla ice cream or a dollop of freshly whipped cream For an extra treat I sometimes drizzle a little warm caramel sauce on top The pie is perfect for picnics and pairs perfectly with iced tea or coffee

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Cultural and Historical Context

Peach pie holds a special place in American summer baking traditions especially in the South where peach orchards flourish Variations of peach pie have been enjoyed for centuries often passed down through families Picking and baking with local fruit is still a cherished ritual in many communities

Recipe FAQs

→ How do I prevent a soggy pie crust?

Brush the bottom crust with a bit of beaten egg before adding the peach filling. This helps create a barrier, keeping the crust crisp.

→ Can I use frozen or canned peaches?

Fresh peaches are best for flavor and texture, but frozen, thawed, and well-drained peaches can work. Canned peaches may be too soft and sweet; drain very well if using them.

→ Why do I need to drain the peaches?

Draining removes excess liquid, ensuring the filling thickens nicely and prevents the pastry from becoming watery after baking.

→ What type of crust works best?

Both homemade and pre-made double crusts are suitable. Choose a crust that bakes up sturdy and flaky to complement the juicy filling.

→ How do I know the pie is done baking?

The crust should be deeply golden, and the fruit juices should bubble through the vent slits, signaling the filling has set.

→ Can I add other spices or flavorings?

A touch of nutmeg or almond extract complements the peaches well, but keep additions light to let the fruit’s flavor shine.