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+ servings
slice of peach pie on a piece of fine china with a fork on the side

Fresh Peach Pie

Published by Kate
This peach pie tastes like summer on a plate! Top it vanilla ice cream for a sweet treat that everyone will love.
5 from 2 votes
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 471 kcal

Ingredients
  

Crust:

  • cups flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter
  • –½ cup ice water
  • 1 egg for brushing the top before baking

Peach pie filling:

  • lbs ripe peaches (about 6 large peaches)
  • ½ cup granulated sugar
  • tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • Pinch of kosher salt

Instructions
 

Crust:

  • Place the flour and salt in the bowl of a food processor. Pulse to combine. Cut the butter into ½ inch pieces. Add the butter to the bowl of the food processor. Pulse 12–15 times, or until the mixture is crumbly and the butter is a little larger than a pea. Add ⅓ cup water. Pulse until the mixture forms a loose dough. It may be a little crumbly—this is ok. If it’s too crumbly to form a dough, add additional ice water, 1 tablespoon at a time.
  • Place two 12x16 inch pieces of plastic wrap on a flat surface. Divide the dough between the two pieces of plastic wrap. Use your hands to gently form the dough into a flat disk. Tightly wrap the remaining plastic wrap around the disk. Refrigerate for at least 1 hour, or up to 3 days.
  • Remove one disk of dough and place on a floured surface. Using a rolling pin dusted with flour, roll the dough into a 12 inch circle. I find that rotating the dough 45° after every roll of the rolling pin ensures a circular shaped crust (or thereabouts—it doesn’t have to be perfect).
  • Place the dough in a 9-inch pie plate. Trim the additional crust on the edges, leaving ½ inch of dough as an overhang. Place the pie plate in the refrigerator while you make the filling.

Filling

  • Bring a medium saucepan full of water to a boil. Score the bottom of each peach with an “x” with a paring knife, about 1x1 inches.
  • Prepare a bowl full of ice water. Gently lower the peaches into the boiling water. Allow to cook for 30 seconds. Using a slotted spoon, remove the peaches from the boiling water and place into the bowl of ice water. Allow to cool.
  • When the peaches are cool, use a paring knife or your fingers to gently peel the skin away from each peach. Discard the skins. Cut each peach in half and cut into ¼ inch slices.
  • In a large bowl, combine the peaches with the cornstarch, sugar, lemon juice, vanilla, and a small pinch of salt. Toss gently to combine.
  • Remove the second dough disk from the refrigerator. Using a rolling pin dusted with flour, roll the dough into a 12 inch circle. Cut the dough into ½ inch thick strips.
  • Remove the pie plate from the refrigerator. Pour the peach mixture into the dish. Place 6–8 dough strips on vertically on top, depending on how tight you’d like the lattice crust. Peel back every other strip and begin to build a lattice crust, alternating over and then under for each strip that you place horizontally on the pie. You may not use all of the strips.
  • Trim the strips to the same length as the ½ inch overhang of the bottom crust. Use your fingers to gently press the strips against the bottom crust. Fold the edges toward the center and push to seal with your fingers. Place the pie in the refrigerator for at least 30 minutes.
  • Preheat the oven to 425°F. Beat the egg with 1 tablespoon of water. Remove the pie from the refrigerator and gently brush to top of the dough with the egg wash. Place in the middle of the oven. Place a baking sheet below the pie in case it overflows. Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 30–40 minutes, or until the top is golden brown and the filling is bubbling. If the top starts to brown too quickly, place a sheet of aluminum foil loosely on top.
  • Let cool for at least an hour so that the filling sets. Slice and serve with vanilla bean ice cream.

Notes

No time to make pie crust? Use store-bought instead. Make sure it has two crusts in the box!
Make sure to let the pie cool for at least an hour before slicing into it, or the filling will run all over the plate.
If you wish to re-warm the pie, put individual slices in the microwave in 15–20 seconds intervals until warm.
Don't have ice cream? Top the pie with whipped cream instead!
The nutrition facts assume the use of all the pie dough. You will likely not use all of the second piece of dough for the lattice top.

Nutrition

Serving: 1/8 of the recipeCalories: 471kcalCarbohydrates: 61gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 61mgSodium: 150mgPotassium: 318mgFiber: 3gSugar: 27gVitamin A: 1171IUVitamin C: 10mgCalcium: 21mgIron: 2mg
Keyword lattice crust, peach pie
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