Homemade Peach Pie

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 50

Resting Time: 4

Total Time: 5 20

Servings:

Calories: 467kcal

Author: Kris Longwell

Homemade Peach Pie is about as classic of a pie as you will find. Fresh peaches at the height of the season are best, but this pie is so good, you could use frozen peaches, in a pinch. The homemade pie dough is not hard to prepare and truly puts the pie in a league of its own!

Print Recipe

Equipment

1 9-inch pie dish glass, ceramic, or metal

Ingredients

2 pie dough enough for 2 9-inch pies
2 lbs peaches peeled, pitted, and sliced (See NOTES)
1 tablespoon lemon juice juice from 1 lemon
⅔ cup sugar
2 tablespoon cornstarch
¼ teaspoon Kosher salt
½ teaspoon cinnamon ground
1 large egg lightly beaten
1 teaspoon cream or milk, or water
2 tablespoon cane sugar or turbinado

Instructions

Do Ahead

Prepare 2 pie doughs (for 2 9-inch pie dishes)
2 pie dough

Prepare the Pie

Roll one of the pie doughs out on a floured surface to an 11 to 12-inch diameter. Gently fold in half, and then quarter. Lift the dough and place it in a 9-inch pie dish. Unfold the dough and press it into the bottom of the dish, allowing the excess to hang over the edge of the dish. Place the dough in the refrigerator for 30 minutes.
Preheat oven to 350°F.
Add the peaches to a large bowl and add the lemon juice. Use two large wooden spoons to gently toss the peaches to coat them with the lemon juice.
2 lbs peaches, 1 tablespoon lemon juice
In a medium-sized bowl, mix together the sugar, cornstarch, salt, and cinnamon. Sprinkle over the peaches and gently stir to fully coat.
⅔ cup sugar, 2 tablespoon cornstarch, ¼ teaspoon Kosher salt, ½ teaspoon cinnamon
Remove the pie dish from the refrigerator and spoon the peaches onto the pie dough. Use the wooden spoon to spread them out evenly.
Roll out the other pie dough into a 10x12 rectangle. Use a pastry wheel cutter, pizza cutter, or knife to cut the dough into strips (1 to 2 inches thick). Create a lattice pattern on the top of the pie. See NOTES for instructions on how to do this.
Gently cut away excess dough along the edge of the pie dish and then use your fingers to flute the dough (see video for reference).
Add the cream to the beaten egg in a small bowl. Brush the egg wash over the dough on the top of the pie. Sprinkle the cane (or turbinado) sugar over the dough on the top of the pie.
1 large egg, 1 teaspoon cream, 2 tablespoon cane sugar
Bake the pie for 45 to 55 minutes, until bubbly and the crust is golden brown. You may need to cover the edges of the crust with foil or a pie crust protector if browning too much.
Remove the pie from the oven and place on a baking rack. Allow the pie to cool completely before serving (4 hours to overnight).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Two 16-oz frozen packages of sliced peaches can be substituted for fresh ones. Thaw completely, and do not drain.

The pie will keep refrigerated for up to 5 to 6 days. It will keep on the counter for 48 hours. The pie can be frozen (before baking) for up to 2 months. Let thaw completely before baking as directed.

Use a pastry wheel cutter to make an attractive design for the strips on the top of the pie.

HOW TO CREATE A LATTICE CRUST ON TOP:

Roll out the dough to a 10x12" rectangle.
Cut the dough into 1 to 2-inch strips.
Lay half of the strips across the top of the filled pie.
Fold every other strip back halfway, and then lay down another strip perpendicular across the unfolded strips.
Unfold the strips back into place.
Fold back the alternate strips, and repeat to lay down a strip perpendicular.
Repeat to place the remaining strips of dough evenly across the top, folding back the alternate strips each time.
Cut away excess dough around the edge of the pie,
Use your fingers to flute the top edge of the pie dough (see video for reference).

Nutrition