Perfect Peach Pie
Have you been enjoying peach season? I have been, however, peaches aren’t my favorite fruit. I love them in baked goods, but can’t stand the fuzzy outside skin. It just gives me the heebie-jeebies. No, sir, I’ll take my peaches in something baked!
Like this scrumptious pie! It’s so easy to make. You’ll be surprised how easy it really is.
The toughest thing for me was doing the lattice top for the first time. I’ve had some pie shell flops in the past so I’m always nervous to play with it. However, this was pretty easy if you take your time and work with your dough when it’s not too hard or too soft.
The other tip that I found very useful came from Cooks Illustrated. They found that when baking with juicy fruit, like peaches, it’s best to let them macerate for an hour first. Let all of the peach juices run out and then just use a bit to flavor the pie and you won’t end up with a soggy pie. Nobody likes a wet crust and a sloppy slice of pie.
It also helps to refrigerate or even freeze your pie to keep all of the juices in place.
Don’t toss that Peach Juice! We’re making something with it! Cheers!
Tips to making a great lattice top are HERE
- 1¼ cup flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup butter, cold
- 4 tablespoons water, cold
- 6 -7 fresh peaches
- 1 tablespoon lemon juice
- 1 cup sugar
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 5 tablespoons corn starch (or any other thickener)
- Place the dry ingredients into a food processor and pulse to mix. Cut the cold butter into cubes and add. Pulse until smaller chunks form then gradually add the water. Test the dough by taking a handful and seeing if it sticks together when pressed. Do not add too much water, you may not need all of it.
- Divide the dough into two equal parts and transfer each disk to a sheet of plastic wrap, flatten and refrigerate for 1 hour.
- Remove one disk, and work this into your bottom crust. Form a 12 inch circle, cover your pie pan and tuck any excess dough under the edges. Place it back into the fridge for 20 minutes, then into the freezer while you prepare your pie filling.
- Preheat the oven to 500 .
- Boil a quart of water and have a large bowl of ice water prepared. Cut and X at the base of each peach and add it to the boiling water for 1 minute then move to the ice water. The peach skin should come off very easily. If it still sticks, place it back into the boiling water for anther 30 seconds. Once all the peaches are peeled, cut and remove the pit, slicing into ½ - ¼ inch segments.
- Let the peach slices sit in a bowl for an hour with a sprinkling of sugar.
- Remove the second dough disk from the fridge to soften.
- Strain off the excess juice, add the sugar, cinnamon, nutmeg, and corn starch. Toss to combine and coat the peaches.
- Remove the frozen pie pan and add the peaches.
- Shape the softened dough into a 10 inch rectangle and cur long strips with a pizza cutter. Start with a large X in the middle, then slowly start weaving the dough to create the lattice top.
- Lightly brush on some of the peach juice over the lattice and sprinkle with sugar chucks if desired.
- Lower the oven to 425 and bake for 25 minutes. Turn the pie pan 90 degrees, reduce the temperature to 375 and continue baking for 30 minutes.
- Cool completely on a wire rack before serving.
- To reduce the juices from oozing, I suggest refrigerating overnight.
Lol about the fuzzy skins ha ha. This looks so amazing! And pretty. Def. trying. I wonder if it will be easy to size down to a mini pie.
Gina
Pink Wings
Totally! Mini pies are just as amazing and I don’t feel as guilty when eating them Enjoy!
This looks amazing! Truly perfect! I’d love for you to link this up to my weekly link party! Hope to see you there! https://www.thelifeofjenniferdawn.com/2014/08/a-little-bird-told-me-link-party-105.html
Thanks so much for stopping by!
Drooooool. I need a big ole slice of that pie asap! YUM!
It was amazing! I wish I still had some.
Looks absolutely gorgeous and this is my mom’s favorite pie!
Thank so much! I was pleasantly pleased!
Appropriate title! It looks lovely and what a beautiful lattice!
Thank you so much!
This looks PERFECT! Yum!
I was so pleased with it I’m no longer afraid of lattice top pies anymore.
This pie looks delicious! I just tried my very first lattice top the other night… it did not go so great, lol. I would love to include this in a round up of pie recipes on my blog next week!
Please share with a link Thanks so much! Lattice tops take time to figure out. This was my first, but I watched a lot of youtube videos and tried two times. It did break and they are uneven, but it looked great to me. Rustic is in right?
Karyn, this does indeed look PERFECT! I can only image a warm slice with vanilla ice cream. Heavenly! Sharing.
I love it when peach season rolls around. This pie looks amazing. I wish I had some now!
Me too! I have a few peaches in the fridge now to bake with!
Your peach pie is gorgeous!
Thanks so much!
Karyn, they are harvesting the peaches in the orchard next to me all this last week. Of course, they are cling rather than freestone so no worries about sneaking in a getting some to make this pie. I will have to acquire my peaches at the grocery store. Come post this post on my FB page. I have a Fall theme this week and this would be the perfect addition.
Come share your post at Snickerdoodle Sunday also. The party is in full swing. We start at 3 PM Saturday. The more the merrier! While you’re there share a comment on a natural wonder near you
Thanks so much or stopping by! Have a great day!