The Best Peach Pie Recipe
This is the best peach pie recipe! It's simple to make and delivers big flavors every time. Juicy peach slices are mixed with a hint of cinnamon before baking in a flaky pie crust topped with turbinado sugar. Plus, you can make with fresh peaches or canned peaches.
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Equipment
- 1 9" pie plate
- 1 Rolling Pin
- large bowl
- peeler
- Knife
- kitchen thermometer
Ingredients
- 1 double pie crust
- 2 lbs fresh peaches 6-8 large peaches
- ⅔ cup sugar
- 2 tbsp all-purpose flour
- 2 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 tbsp unsalted butter room temperature, cubed
- 1 egg room temperature
- 1 tbsp whole milk room temperature
- 1 tbsp coarse sugar optional
Instructions
Prep
- Preheat the oven temperature to 425°F/218°C with the rack in the center of the oven.
- Prepare the pie crust, shape it into a disc 1 inch thick, and wrap it in a piece of plastic wrap. Place in the fridge and chill for 1 hour.
Prepare the Filling
- Add sugar, tapioca starch, flour, and cinnamon to a large bowl and stir to combine the ingredients.
- Peel the peaches with a peeler, remove the pit, and then slice each half into ½ pieces. Add the peach slices to the dry ingredients along with 1 tbsp of fresh lemon juice. Stir gently until the peaches are coated with the flour and sugar mixture. Set aside while you roll out the crust to let the tapioca starch absorb the peach juices.
Assemble the Pie
- Remove the crust from the fridge and allow it to sit at room temperature for 10 minutes. On a floured work surface, roll out the bottom crust until it's 12-13 inches in diameter. Place the pie dough in the bottom of a 9-inch pie plate, gently pressing the crust into the corners of the plate. With a paring knife, remove the extra crust 1 inch from the edge of the pie plate.
- Spoon the pie filling into the crust. Next, add the cubed butter evenly over the top of the filling.
- Roll out the top pie crust into a 12-inch diameter.
- For a lattice crust, use a pizza cutter to cut the top crust into 6 2-inch strips. Weave the strips into a lattice pattern. If you're having a full crust, roll out the pie crust over the top of the pie.
- Lift and crimp the edge of the pie dough, working your way around the pie plate.
- Brush the egg wash over the top of the crust with a pastry brush and sprinkle with coarse sugar.
Bake the Pie
- Add the pie to a baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F/190°C and bake for an additional 35-40 minutes.
- The pie is done when the center of the peach filling reads 200°F/94°C with a digital thermometer, and the top is golden brown.
- Remove the pie from the oven and place on a cooling rack.
- Allow the pie to cool for 4 hours before cutting. The pie filling will set as it cools.
Notes
Blanching the peaches makes quick work of removing the skins from the peaches. Heat water in a small saucepan until it's simmering. Drop each peach into the water for 1 minute, rotating so that each side of the skin is in the water. Remove the peach and submerge in a bowl of ice water. The skins will slip right off.
If you notice the edges of the crust getting too brown before the pie is done, add a pie shield or a piece of aluminum foil.
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 257.5kcalCarbohydrates: 42gProtein: 3.3gFat: 9.3gSaturated Fat: 3.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.6gTrans Fat: 0.1gCholesterol: 28.2mgSodium: 110.8mgPotassium: 176mgFiber: 2.4gSugar: 26.3gVitamin A: 490.9IUVitamin C: 5.4mgCalcium: 17.9mgIron: 1.2mg
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