Peach Pie – This simple fruit pie is a must-make during the summertime, especially if you’ve just taken a trip to the local orchard. It’s made with tons of fresh, juicy, in-season peaches — for a sweet dessert that’s completely irresistible. This Pie is the dessert recipe that helped to awaken my love for baking. Don’t let summer go by without grabbing some peaches and trying this easy peach pie for yourself!
This homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream. Eat a perfect peach under the summer sun and you’ll experience the fruit at its messy, dripping, sugar-bright best.
This pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect. This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It’s great during summer peach season.
There are many ways to peel a peach, but our favorite method is to lightly score an X on the peach bottoms then blanch them whole in a large pot of boiling water for 30 seconds before transferring to an ice bath; the skins should slip right off.
Not what you are looking for? Try these other great Pie Recipes:
PrintPeach Pie
Delicious Peach Pie
- Prep Time: :40
- Cook Time: 1:00
- Total Time: 1:40
- Yield: 8 1x
- Category: Dessert
- Method: Baking
Ingredients
- 2 1/2 pounds ripe peaches (6 large)
- 1/2 cup sugar, plus extra for sprinkling
- 2 tablespoons cornstarch
- 1/2 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon unsalted butter
- All-purpose flour
- 1 recipe unbaked Perfect Pie Crust
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife. (Riper peaches will be done sooner.) Transfer the peaches to a bowl of cool water to stop the cooking and peel. Cut one peach in ½-inch dice and set aside. Cut the remaining peaches in ½-inch thick wedges and place them in a large bowl.
In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add only the diced peach (not the wedges), return to a boil, then lower the heat and simmer for 2 to 3 minutes, stirring occasionally, until the liquid is thickened and translucent. Combine the mixture with the wedged peaches and 1 to 3 tablespoons of the flour, depending on the juiciness of the peaches (more flour if the peaches are juicier).
Roll out half the pie dough on a floured board until it’s larger than a 9-inch pie plate. Ease the dough into the pie plate without stretching it at all. (If you stretch the dough, it will shrink back to the original size.) Cut off the excess dough around the edge of the pie plate with a small sharp knife. Pour the peach mixture into the pie shell. Brush the edge of the dough with the egg wash. Roll out the remaining dough until it’s larger than the pie plate. Cut 1-inch strips of dough and weave them together on top of the pie. Cut off the excess dough at the edge and crimp the crusts together with a fork. Brush the crust with the remaining egg wash and sprinkle generously with sugar. Place the pie on the prepared sheet pan and bake for 45 minutes to 1 hour, until the pastry is browned and the filling is bubbly. Allow to cool and serve warm or at room temperature.