Description
Discover the ultimate Best Peach Pie Recipe that will have your taste buds singing! Learn how to create a delicious homemade peach pie from scratch.
Ingredients
Scale
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 8 cups (about 1.4kg) peeled chopped peaches, cut into 1-inch chunks
- 2/3 cup (135g) granulated sugar
- 1/2 cup (63g) all-purpose flour OR 1/4 cup instant tapioca
- 1 Tablespoon (15ml) fresh lemon juice
- 1–2 teaspoons (10 ml) peeled minced fresh ginger, optional
- 1 teaspoon (5 ml) ground cinnamon
- 2 Tablespoons (28g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- Make the crust: Follow the instructions for either crust recipe until step 5.
- Prepare the filling: In a large bowl, mix the peach chunks, sugar, flour or tapioca, lemon juice, ginger, and cinnamon together gently until they are well combined. Place the filling in the fridge while you roll out the dough. There’s no need to cover it.
- Set up the oven by moving the rack to the lower third and preheat it to 425°F (218°C). Put a baking sheet on the bottom rack to catch any juices that might spill over.
- Roll out the cold pie dough: On a surface dusted with flour, roll out one dough disc (leave the other one in the fridge). Rotate the dough a quarter turn after every few rolls until it forms a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing it in with your fingers to ensure a smooth fit. Evenly distribute the filling in the pie dish and place the butter cubes on top. Leave it at room temperature or refrigerate while you work on the top crust.
- Create the lattice: Take the second chilled dough disc from the fridge. Roll it into a 12-inch circle. Cut it into strips using a pastry wheel, knife, or pizza cutter; for the pie shown, cut 6 strips that are 2 inches wide. Weave the strips over and under each other, pulling back strips as needed to create a lattice. Trim the excess dough that extends more than 1.5–2 inches from the edge using a small knife or kitchen shears. Fold the bottom dough edges over the lattice edges and press to create a smooth, neat rim. Use a fork to crimp the pie crust edges.
- Gently brush the top crust with the egg wash. Sprinkle with coarse sugar if you wish.
- Bake the pie at 425°F for 20 minutes. Then, while keeping the pie in the oven, lower the temperature to 375°F (190°C). Place a pie crust shield on the edges to prevent over-browning. Continue baking until the filling bubbles throughout, including the center, for another 45–50 minutes. This might seem lengthy, but it’s necessary to avoid a soupy filling. Ideally, the filling’s internal temperature should reach about 200°F (93°C) when finished. If the top browns too quickly, remove the pie crust shield and loosely cover the pie with foil.
- Take the pie out of the oven, place it on a cooling rack, and let it cool for at least 4 hours before cutting and serving. If sliced warm, the filling will be too liquidy.
- Cover leftovers tightly and refrigerate them for up to 5 days.
Notes
- For a thicker filling, substitute 1/4 cup instant tapioca for flour in the peach mixture.
- Enhance the peach filling with minced fresh ginger for a subtle flavor boost.
- Achieve a beautiful golden shine on the crust by brushing it with an egg wash before baking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: peach pie, homemade crust, fresh ginger, lattice crust, juicy filling, buttery dough