Peach season is finally here, and this years crop seems to be extra delicious, which means its time to make my favourite Peach Pie. This peach pie isn’t overly fancy, its a classic double crust pie, but with fresh local peaches it doesn’t need it. This way the delicious, flavourful, juicy peaches get to be the star of the show. This pie has just a hint of cinnamon to compliment the peaches, and if you top it with a scoop of ice cream and you have a perfect plateful of summer.
HOW TO MAKE PEACH PIE
Peach pie is very simple to make, and if you already have pie dough on hand it is even easier. This recipe will require two rounds of pastry, unlike Blueberry Crumble Pie. Although if you only have one round of pastry, or want to cut down on work you could easily do a crumble top on this pie. I just prefer to not have anything overpower the delicate taste of the peaches. The pastry recipe I use here is the same as my other pies like Lemon Meringue Pie, I will add the recipe down below in case you don’t already have a simple, fool-proof pastry.
To make this pie the first thing I like to do is to roll out the bottom round of pastry, then place it into a glass pie plate and use your hands to push it down into the bottom and up the sides of the pan. Place the pie plate into the fridge to let the dough chill while you prepare the filling for your pie. I do most fruit filled pies this way as the chilling of the pastry really helps it bake up flaky and perfect.
While the pie dough is chilling in the fridge prepare the filling by peeling and slicing the peaches. Place the prepared peaches into a large bowl, and then toss them in a tablespoon of lemon juice. Next add the cornstarch, both sugars, almond extract, cinnamon, and salt. Then stir everything together to evenly coat the peaches, and until no lumps of sugar remain visible.
Now get the chilling pie plate from the fridge and pour the peaches onto the bottom layer of pastry, spreading the peaches out to make an even layer. Then sprinkle more cinnamon over the top of the peaches and dot with butter before adding the top layer of pie dough. I decided to do a lattice top but you can just roll out a basic round, which is faster. Just make sure to cut vents, or use a cookie cutter if you prefer, into the pastry so the steam has a way to escape the pie during baking.
Also when adding the top pastry layer it is very important to make sure there is a good seal between the top and bottom pastry layers. That way they two layers won’t separate during the baking process and all the yummy filling will stay inside the pie, instead of your oven. The easiest way to do this is by fluting the edge of the pie, you can do this using a fork dipped in flour and pressing down. Or you can make it a little more decorative by using your thumb and index fingers to pinch the dough together to create these little peaks, as you can see in the picture below.
Once the pie is ready make an egg wash, combine an egg with a couple tablespoons of water and whisk, to generously brush all over the top of the pie. This will help the pie dough turn a lovely golden brown while baking, I also like to add a sprinkle of granulated sugar over the top of the egg wash for this classic peach pie. Once that is done place the pie into an oven that has been preheated to 425 degrees. Allow the pie to bake for 15 minutes then turn the oven down to 375 for the remainder of the baking time.
If the top crust is browning too quickly just make a tent using aluminum foil to reduce the heat directly on it. After about 50 minutes the pie should be a deep golden brown and smell delicious. Remove the pie from the oven and allow to cool completely, to set up, before slicing and serving.
- 2 rounds pie pastry
- 7 cups fresh peaches peeled and sliced
- 1 tbsp lemon juice
- 1/3 cup cornstarch
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tsp almond extract
- 1 tsp cinnamon divided
- 1/2 tsp salt
- 2 tbsp butter
- 1 large egg for egg wash
- Start by rolling out the bottom pastry round, on a floured surface. Roll to about a 1/4" thickness, then place in the bottom of an ungresed glass pie plate. Place into the fridge to chill while preparing the peach filling.
- To make the filling add the peeled and sliced peaches to a large bowl, then toss with the lemon juice. Next add both sugars, cornstarch, salt, almond extract, and 1/4 tsp of the cinnamon. Stir to combine all the ingredients until the peaches are coated and no visible sugar lumps remain.
- Preheat the oven to 425. Now get the pie plate that has been chilling and pour the peach filling dirctly on to the bottom pastry layer. Spread out so the peaches are in an even layer, then sprinkle the remaining cinnamon over the top of the peaches and dot with butter.
- Then on a floured surface roll out the top layer of pastry, or make a lattice top, then place over the top of the peaches adding vents as needed.. Make sure to press down around the entire edge of the pie to seal the top and bottom layers together.
- Prepare the egg wash by whisking the egg with a couple tablespoons of water, then generously brush the top of the pie with the egg wash before baking. You can also sprinkle sugar over the top of the pie crust if you desire.
- Place the pie into the preheated oven and bake for 15 minutes, then reduce the heat to 375 and continue to bake anout 50-60 minutes. The crust should be dark golden brown and the filling should be bubbling. Allow to cool completely to set up before slicing and serving.
Flaky Pie Dough
- 5½ cups ap flour
- 2 tsp salt
- 1 cup tenderflake cubed
- 1 cup butter cold
- 1 large egg
- 1 tbsp. vinegar
- 1 cup cold water
- In a large bowl add the flour and salt then mix until combined.
- Add the cubed tenderflake to the bowl with flour, and then grate the cold butter over the flour mixture as well. Using a pastry cutter, or two knvies, to cut the lard/butter into the flour mixture until it resembles coarse crumbs.
- In a 1 cup measuring cup add the egg, vinegar, and enough cold water to bring it to 1 cup measurement. Whisk witha fork to combine.
- Slowly pour the egg mixture over the flour mixture, in 1/3 cup increments, until the dough will hold together. You may not need the entire liquid amount.
- Once the dough has come together divide into three disks, wrap each one in plastic wrap and chill for atleast 30 minutes. For a double pie crust you will use two disks, for a single pie crust recipe just use 1.
- Prepared pie dough will keep in the fridge a few days, or it can be frozen for a few months.