The Perfect Peach Pie

There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!

If you’ve been looking for a perfect peach pie, this is it.

Pie is not an everyday dessert. Oftentimes, we choose pie when out to eat at a restaurant or on a special occasion. But why? It’s because pie seems complicated and time-consuming to make. What if I told you pie is not hard to make but simply takes a few steps? After making pie a few times, the recipe becomes easier and almost carefree.

This perfect peach pie will deliver the best flavor each and every time. The crust may take practice but is worth all the effort. The filling is simple with fresh peaches, sugar, minute tapioca to thicken, and some spices. Instead of trying to create a new flavor, this recipe brings the best flavor that’s right within the peaches.

Make this, and you’ll be satisfied with the best-tasting peach pie out there!

Everything you’ll need to make this recipe.

The ingredients in this peach pie are minimal (only six besides the pie crust), which is exactly how it should be! Here are some of the important ingredients:

• Pie crust is the only time-consuming part of this recipe, but don’t be afraid to make a homemade crust. A pie crust is never perfect the first time you make it, but the flavor is always amazing. You can purchase pie crust if needed, but homemade will always taste better.
• Peaches are best when they’re in the season. At their peak, the sugar content will be high, and the flavor will be unmatched. Allow the peaches to ripen for a few days on the countertop to ensure they’re ripe and easy to peel.
• Cinnamon and nutmeg are traditional spices in a peach pie. The spices are not meant to overpower the peaches but simply enhance the flavor.
• Orange juice is slightly different from traditional lemon juice that’s typically added to a pie recipe. When it comes to peaches, orange juice complements the flavor and brings out even more peach flavor than lemon.

Here’s how to make this recipe.

Making this peach pie is pretty simple, especially if you already have two pie crusts ready to go. Personally, I love to keep pie crusts in my freezer so I can pull them out when inspiration hits, as it did with this peach pie. Here’s how to make this recipe:

1. Peel the peaches and cut them into slices. Using a knife, remove the outer skin of the peach and slice each fruit in half. Remove the pit, and cut it into approximately ten to twelve slices.

2. Mix together the pie filling. To the same bowl as the peach slices, add the sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Mix all of the ingredients together. This will activate the minute tapioca when it comes in contact with the juice from the peaches. Once mixed, set aside.
3. Fill the pie crust with pie filling. Make two pie crusts, one for the pie shell and one for the lattice topping. Once the crust is in the shell, pour the pie filling into the dish. Ensure that all of the juice from the pie filling is also added along with the fruit, as this will help to thicken the pie while baking. Once filled, set the pie aside to get the lattice topping ready.

4. Cut strips and lattice on top of the pie. The pie crust strips should be cut to approximately one inch thick but can be adjusted for personal preference. A thinner lattice strip width will make the lattice topping more complex and time-consuming to complete. Once the strips are cut, lattice them on top of the pie. Trim off any excess pieces of lattice that come over the edge of the pie crust.

5. Crimp the edges of the pie and brush with an egg wash. Join the pie crust with the lattice topping by rolling under the edge. Using the knuckle of one hand and thumb and index finger of the other hand, crimp the edges. Brush with an egg wash and sprinkle on turbinado sugar. To catch any drips, place the pie on a parchment-lined baking sheet or a pie pan.

6. Bake the pie in the preheated oven. Begin by baking the pie at 425°F. After 20 minutes, turn the oven down to 375°F and finish baking. When done, the pie should be bubbling throughout, including the center. Let the pie cool completely before slicing and serving.

These pro tips will make this recipe a success.

• Peaches oxidize, meaning that they turn brown if exposed too long to air. If peeling and slicing far before making the pie, keep the peaches in a bowl of water with some salt or lemon juice. This will prevent too much browning of the fruit.
• When placing the pie dough in a pie shell, make sure to allow the dough to fall into the corners. Do not push or stretch the dough to fit, as that’s when the dough will retract and become deformed once baked.
• If at any point the pie crust seems sticky or too warm, simply place it back in the refrigerator to firm up. Once chilled slightly, remove it and continue assembling the pie. Or, if your fingers are sticking, dip your hand in flour. This will ensure your fingers do not cling to the dough.
• Once the pie has been baked, let it come down to room temperature before cutting it. If the pie is still warm, the contents may not have been set up properly, leading the pie to ooze and seep if cut too early.

Try these other summer fruit recipes.

• Easy blueberry galette
• No-bake triple berry cheesecake
• How to can peaches
• Peach crumb bars
• Spiced pork and nectarine summer salad
• Raspberry cheesecake ice cream
• One skillet apricot chicken with orzo
• How to can blueberry jam

Watch how to make this recipe.

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