Making the Perfect Peach Pie
I bake all the time, however, making the perfect pie is often elusive. Sometimes my pies come out beautifully and other times when making a fruit pie, the bottom crust is soggy and there is just too much juice. I believe this is my life long quest, especially when it comes to peach pie. With a peach tree laden with so much fruit, it it that time of year when the pie is a given to such a great crop. Whether you bake or not, a homemade pie is so superior to a store-bought one.
In most areas of the country, later in the summer signals the arrival of peaches. But here, it is always the 2nd to the 3rd week of May. It’s always a battle with the birds, but I think the birds look forward to the peaches as much as we do.
Which Recipe to Use?
I have tried SO many peach pie recipes but I am having success with Serious Eats’ Classic Peach Pie. In this recipe you have the option to keep the skins on or take them off. For me, I like the skins on and it’s less labor intensive. Only 4 ingredients (not counting the pie crust) and you, too, can make this delicious pie.
If you have a successful peach pie recipe, please send it my way!
The Pie Crust
Nine out of 10 times, I will use the Trader Joe’s frozen pie crusts. Two to the package, it’s a fabulous alternative to making a pie crust from scratch. Often the dough will crack as you are unrolling it, but I keep the plastic on the dough and roll any cracks out of it. Works beautifully.
I generally keep a few boxes of their pie crust in the freezer. They defrost quickly and you can make a savory or sweet pie on a moment’s notice.
The Filling
As I stated earlier, there are only 4 ingredients in the filling: peaches, sugar, cornstarch (or small-grain instant tapioca) and the zest of 1 lime. Yes, lime. I thought the same thing but using lime adds a slight zing to the filling. Also, I LOVE this tool for grating cheese or making zest. Mix it all together and you are ready to go.
The Top Crust
Since peach pies tend to be very juicy, I leave the top crust as one piece and do not do anything fancy with the design. I cut out small holes for steam release, brush it with an egg wash and a large pinch of salt. Finish it off with a sprinkle of sugar and you are ready to bake.
While the oven is preheating, I put the pie in the refrigerator. I find that a cold crust before baking minimizes the chance for a soggy bottom crust.
In the Oven
In less than 1 hour, you will have a beautifully browned, bubbly peach pie! I used my convection oven and it took about 50-55 minutes.
Another important task is to let the pie cool completely. Often I am too impatient and cut into the pie, only to find that the juices haven’t firmed up yet. Nonetheless, the pie always tastes so good.
The pie isn’t cool enough for me to show you a slice, but I will try and share that on my Saturday Meanderings post. My favorite pie dish is a glass one from Pyrex. It is a deep dish and measures 9.5 inches in diameter so I tend to have to make a bit more filling. You can never have too many pie plates!
Happy Wednesday to you! Will you be traveling over the Memorial Day weekend? We hope to get up to our cabin but it’s always a bit of a chore to coordinate a trip with all the pets. Hope this post inspires you to bake a pie. You will realize how easy it is!
Classic Peach Pie
Ingredients
- 1 Pie Dough or use Trader Joe's frozen pie crusts
- 4 pounds fresh, ripe yellow peaches (peeled, if desired) pitted, and cut into 1/8ths
- 1/2 cup sugar plus more for sprinkling on top
- 1/4 cup cornstarch or small-grain instant tapioca
- Zest of 1 lime
- Egg wash (1 egg and 1 large pinch of salt)
Instructions
- Preheat the oven to 425 degrees F. In a large bowl, combine peach slices, sugar, cornstarch or tapioca and lime zest. Toss the mixture until the peaches are evenly coated, then pour into the prepared chilled pie shell.
- Cover the fruit with the prepared, chilled top crust, shape as desired. Chill the shaped pie for at least 20 minutes.
- Brush the top of the chilled pie with egg wash just before baking. Sprinkle with sugar and bake at 425 degrees for 15 minutes, rotatin the pie halfway through. After 15 minutes, lower the oven temperature to 375 degrees and continue baking for 30 to 40 minutes, rotating again halfway through. Bake until the top is golden brown and the filling is bubbling all over.
Notes
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Mary,
There’s nothing better than fresh peach. Can’t wait until they are in season here. This sounds so yummy. I’d like to share a link on my Sunday’s post.
Rachel, I love your Sunday post and am always honored to be in it!
Try buttering the bottom crust with softened unsalted butter before adding the peach filling. I have done this with rustic summer fruit galettes and have a crispy bottom crust. I miss my Kansas Red Haven peach tree! Good luck!
Liz, I had never heard that but will definitely try that on my next pie and galette. Thanks for sharing!
Oh how I love peaches! By themselves, in a pie, peach homemade ice cream, peaches in yogurt or on top of ice cream, love peach tea………….yum yum yum. Boy did you get me in the mood to bake, Mary.
It looks delish!!!!
Michele, I may make peach ice cream next. The problem is eating it all. Next week back to managing my diet!
This pie looks soooo good. Peaches are my favorite fruit but in NC they are not ripe until
about mid to late July. I will try your recipe for sure. There is just nothing as good as a fresh
perfectly ripe peach..
Va, please try this recipe and let me know how it works for you. I like it because it is not too sweet and you really get to enjoy the flavor of the peaches (and no soggy bottom).
Pass me another, please…franki