How do I know when peaches are ripe enough for pie?

Ripe peaches for a peach pie recipe should yield slightly to gentle pressure, have a sweet aroma, and be free from green areas. They should be firm enough to slice cleanly but juicy and sweet when tasted.

Do I need to peel the peaches for pie?

Yes, peeling is recommended for the best texture in your peach pie recipe . The easiest method is to score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then immediately transfer to ice water. The skins should slip off easily.

Can I use canned peaches for peach pie?

While fresh peaches provide the best flavor, you can use canned peaches in a pinch. Choose peaches packed in juice rather than syrup, drain thoroughly, and reduce the added sugar in the recipe by about one-third.

Why is my peach pie filling runny?

Runny filling usually indicates either underripe peaches (which contain more pectin), insufficient thickener, or not allowing the pie to cool completely before slicing. Make sure to use the full amount of cornstarch and let the pie cool for at least 3 hours.

How can I prevent a soggy bottom crust?

Prebaking (blind baking) the bottom crust for about 10 minutes before adding filling can help. Also, baking the pie on a preheated baking sheet or pizza stone helps conduct heat directly to the bottom crust.

Can I make peach pie with frozen peaches?

Yes, frozen peaches work well in a peach pie recipe . Thaw them completely, drain excess liquid, and pat dry before using. You may need to add an extra tablespoon of cornstarch to account for additional moisture.

What's the difference between a peach pie and a peach cobbler?

A pie has both a bottom and top crust encasing the filling, while a cobbler typically has only a top layer of batter, biscuit, or dough over the fruit filling. Pies generally require more technique to perfect the crust.

How do I achieve a shiny top crust?

The egg wash (beaten egg with water) creates a golden, shiny finish. For extra shine, you can brush the hot baked pie with a simple syrup (equal parts sugar and water, heated until the sugar dissolves, then cooled) right after it comes out of the oven.

Easy Homemade Peach Pie Recipe for Summer Desserts

Description

A classic homemade peach pie with juicy fresh peaches and a flaky butter crust.

Ingredients

For the Crust:

2½ cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup cold unsalted butter, cut into small cubes

6-8 tablespoons ice-cold water

1 tablespoon apple cider vinegar (helps create tenderness in the crust)

For the Filling:

8 cups fresh peaches (about 3½ pounds), peeled, pitted, and sliced

¾ cup granulated sugar (adjust based on the sweetness of your peaches)

¼ cup brown sugar, packed

¼ cup cornstarch

2 tablespoons fresh lemon juice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon almond extract (optional, but adds wonderful depth)

2 tablespoons butter, cut into small pieces

For the Topping:

1 egg beaten with 1 tablespoon water (for egg wash)

2 tablespoons coarse sugar for sprinkling (optional)

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Instructions

1. In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until the texture resembles coarse crumbs with pea-sized bits. Drizzle in a mix of ice water and apple cider vinegar, gently tossing until the dough comes together. Divide into two disks, wrap, and refrigerate for at least 1 hour.

2. In a separate bowl, toss sliced peaches with a mix of granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and optional almond extract. Let the filling rest for 15 minutes to release juices.

3. Preheat oven to 425°F (220°C) with a baking sheet inside. Roll one dough disk into a 12-inch circle and place into a 9-inch pie dish. Trim to leave a ½-inch overhang.

4. Pour the peach filling into the crust, including the juices. Dot with butter pieces. Roll the second dough disk into a 12-inch round and top the pie—either whole, latticed, or shaped. Cut vents in a whole crust. Seal and crimp edges decoratively.

5. Brush the top with egg wash and sprinkle with coarse sugar. Bake on the preheated baking sheet for 20 minutes at 425°F, then reduce to 375°F (190°C) and bake another 30–35 minutes until golden and bubbling. Cover edges with foil if they brown too quickly.

6. Cool the pie completely on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

This traditional peach pie balances sweet and tart flavors in a perfectly flaky crust.

Prep Time: PT45M
Cook Time: PT55M
Category: Dessert
Method: Baking
Cuisine: American