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Good Peach Pie Recipe – Sally’s Baking Dependancy

From the buttery flaky pie crust to the juicy cinnamon-spiced peach filling, there’s little question this would be the greatest peach pie you’ll ever eat. Style testers and readers have liked this recipe since 2018 as a result of every slice is bursting with peaches that maintain their texture. I like to recommend a bit of contemporary ginger for further taste, and don’t neglect the vanilla ice cream!

peach pie with lattice top.

If summertime had been a pie, it might most actually be this contemporary peach pie. We’re benefiting from the season’s considerable bounty of peaches and mixing them with contemporary ginger, heat cinnamon spice, and a touch of lemon to maintain the flavour vivid. After one style, you’ll neglect all different peach pies exist.

Right here’s Precisely Why This Peach Pie Recipe Works

From-scratch pie may be arduous work, so my group and I repeatedly examined this pie so the outcomes are value your effort and time. The recipe is strictly the identical as the favored unique a couple of years in the past—flavorful and contemporary—nevertheless, we up to date the baking directions so the filling units much more. (Peaches are so juicy!) The baking directions now resemble this blueberry pie.

To ensure that this recipe to work, you should (1) minimize your peaches into chunks as an alternative of slices, (2) keep away from overly delicate or bruised peaches, (3) embrace a bubbling-juicy-messy pie filling, and (4) let it cool fully to ensure that the filling to totally arrange. This pie takes a number of hours, however I promise you: it’s value it. Prepare for probably the most unbelievable, juicy-yet-sliceable peach pie expertise:

peach pie slice with vanilla ice cream on top.

Begin With Pie Crust

You need to use your favourite pie dough recipe, however I encourage you to strive mine. To make excellent home made pie crust, I take advantage of a mixture of shortening and butter as a result of the 2 substances work collectively to make an unbeatable texture. Butter provides taste and flakiness, whereas shortening’s excessive melting level retains the crust tender and workable. (Right here’s my recipe for all butter pie crust when you’re thinking about making an attempt that one as an alternative.)

Pie crust ideas:

  • Make the pie dough forward of time as a result of it wants to relax within the fridge for at the very least 2 hours earlier than you possibly can work with it.
  • The recipe yields 2 crusts—one for the underside and one for the highest—which is what you want for this pie.
  • You don’t have to par-bake the crust as a result of this pie bakes for therefore lengthy.
  • As a result of there’s a bit of shortening within the dough, it holds form effectively, and you’ll even braid it. See recipe Observe under to duplicate this design, and right here’s my full tips on how to braid pie crust tutorial.

For those who’re not up for the braiding problem, you possibly can merely lattice thick strips of pie dough. Now let’s discuss concerning the peaches.

What Are the Greatest Peaches for Peach Pie?

One of the best contemporary peaches for peach pie are the identical I like to recommend for peach bread. You need barely agency (not arduous) peaches with zero bruises or delicate spots. Your greatest wager is to buy or choose about 10 agency peaches (about 3 kilos), then allow them to sit in a paper bag for 1–2 days to ripen. Some might have delicate spots after this time, so that’s the reason I counsel shopping for a pair greater than you really need.

In case your peaches are delicate, stringy, and mushy, your filling will style delicate, stringy, and mushy. Eat any overly delicate peaches or save them for peach muffins. They’re NOT very best in pie.

Can I Use Frozen Peaches in Peach Pie?

Contemporary peaches are greatest for peach pie, although you will get away with unsweetened frozen peaches. If utilizing frozen peaches, thaw, chop, and blot them dry earlier than utilizing. Canned peaches will not be very best as a result of they’re already too delicate and mushy.

#1 Success Tip: Use Chunks, Not Slices

Not like apple pie the place you peel and minimize apples into slices, minimize your peeled peaches into small (approx. 1-inch) chunks right here. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously delicate texture. The identical tip applies for peach cobbler.

slices of peaches and peach chunks on white cutting board.

Success Suggestions for Peeling & Reducing Peaches

  • Have a trusty peeler available. I like this OXO peeler as a result of it’s versatile and simple to carry.
  • You possibly can place the peaches in a pot of boiling water for a couple of seconds to loosen the pores and skin. Use a slotted spoon to take away the peaches and place them on a plate or in a bowl. The peel ought to simply come off. I realized this trick from Style of Residence, so learn extra over there!
  • After I don’t use the boiling water trick, I simply use my peeler and ensure to rinse it and my arms usually with water as a result of the whole lot begins to get a bit of slippery from the juicy peaches.
  • To simply minimize peaches, use a pointy knife and, once more, rinse it and your arms usually to scale back slippage.

7 Ingredient Filling

  1. Peaches: Minimize the peaches into chunks as an alternative of slices for greatest outcomes.
  2. Sugar: Granulated sugar sweetens the filling. Be happy to make use of brown sugar if desired. I like to make use of all brown sugar on this peach crumble pie recipe.
  3. Flour: That is my best choice for thickening non-berry pie fillings. Cornstarch is fantastic, however you’d want lots for this pie, and utilizing an excessive amount of leads to an undesirable paste-like texture.
  4. Lemon Juice: The pie filling tastes a bit of flat with out it. Don’t change with lime.
  5. Contemporary Ginger (Optionally available): I’ve stated it earlier than, however one thing that transforms a great peach pie into the BEST peach pie is a bit of zing from contemporary ginger. You possibly can go away it out if desired, or change with 1/4 teaspoon of floor ginger. When you strive it, you’ll possible by no means make peach pie with out it once more!
  6. Cinnamon: Heat cinnamon spice and pie go hand-in-hand. You’ll love this addition.
  7. Butter: Like cherry pie, dotting small cubes of butter on high of the filling helps create a richer filling. You want 2 Tablespoons of butter, which is handy since you use 6 Tablespoons within the pie dough. So simply seize 8 Tablespoons/1 stick of butter (113g) for the recipe.
peaches, sugar, butter, lemon, flour, fresh ginger, and cinnamon on counter.

High Pie Crust

Add the highest crust over your peach pie filling. You possibly can fancily braid the dough as talked about or:

  • Lattice: Lattice is a well-liked and basic design for the highest of your pies. I do know many bakers gravitate in direction of this look, myself included, so I put collectively an in depth The way to Lattice Pie Crust tutorial that might work with any fruit pie filling. Lattice can also be a handy selection as a result of you possibly can see when the pie filling is effervescent all around the floor, noting that it’s completed baking.
  • Different Designs: Be happy to take a look at different pie crust designs.
  • Crumble: Or you might do that peach crumble pie. Observe the slight variation within the filling to make up for a buttery, candy, cinnamon-spiced topping.

And don’t neglect: An egg wash, created from 1 egg and a little bit of milk, guarantees a crispier crust and helps develop that signature golden sheen. With out it, the pie high seems to be uninteresting and lackluster. I additionally like topping the pie with coarse sugar for a glittery crunch, however that’s fully non-obligatory.

Many Extra Peach Pie Success Suggestions & Tips

  1. Make the Pie Crust Forward of Time: It has to relax for at the very least 2 hours, but it surely retains effectively within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it prematurely and it’ll prevent time on the day you really make this pie.
  2. Do Not Use Mushy, Bruised Peaches: Eat them as an alternative of utilizing in a pie.
  3. Do Not Make the Filling Forward of Time: The peaches will launch an excessive amount of liquid, so it’s greatest to make the filling instantly earlier than you pour/unfold into the underside crust. If you wish to work forward, you possibly can peel and chop the peaches, then cowl and refrigerate them for as much as 1-2 days earlier than mixing with the opposite substances.
  4. Bake for a Lengthy Time: Peach pie takes lots longer than pie recipes like pumpkin pie and pecan pie. The juicy filling ought to be effervescent on the floor practically in all places and this takes near 75–80 minutes. The inner temperature within the take a look at pies (simple to take with an instantaneous learn thermometer due to the lattice high) was round 200°F (93°C) when completed.
  5. Baking Sheet on Rack Under the Pie: The pie filling normally drips because it’s fortunately baking for over an hour. Place a baking sheet on the underside oven rack to catch the bubbled-over juices. For those who actually wish to save your self cleanup time, line it with foil first.
  6. Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The rationale for the preliminary sizzling oven burst is to set the crust and encourage the filling to start thickening faster.
  7. Cool Utterly: Slicing heat gives you a soupy slice of pie. Cool for at the very least 4 hours at room temperature as a result of the pie filling continues to arrange because it cools.
lattice peach pie in glass pie dish with slice taken out.
slice of peach pie with a scoop of vanilla ice cream on a white plate

Observe all of my success ideas, plus the exact baking and cooling directions under for a peach pie filling that units completely.

Juicy? Sure. Soupy? No.

Really helpful Instruments


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After a couple of extra years of testing, that is now a perfected peach pie recipe. Because the pie bakes, count on a messy, bubbly, and juicy filling. Because the pie cools, the filling units right into a delicate, but sliceable filling. For greatest success, observe all of my ideas above and watch the video tutorial under.

  1. The crust: Put together both pie crust recipe via step 5.
  2. Prep the peaches: Peel the peaches after which minimize into 1-inch chunks. You want about 8 cups of peach chunks, which is round 1.4kg. You possibly can peel and minimize the peaches as much as 1–2 days forward of time. Cowl and refrigerate till able to make the filling.
  3. In a big bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon collectively till completely mixed. Set filling within the fridge whilst you roll out the dough. No have to cowl it.
  4. Alter the oven rack to the decrease third place and preheat to 425°F (218°C). Place baking sheet on the underside oven rack to catch any peach juices.
  5. Roll out the chilled pie dough: On a floured work floor, roll out one of many discs of chilled dough (preserve the opposite one within the fridge). Flip the dough a couple of quarter flip after each few rolls till you may have a circle 12 inches in diameter. Rigorously place the dough right into a 9×2-inch spherical pie dish. Tuck it in along with your fingers, ensuring it’s easy. Pour and unfold filling evenly into pie dish. Dot the items of butter on high of the filling. Put aside at room temperature or within the fridge as you assemble the highest pie crust.
  6. Prepare the lattice: Take away the opposite disc of chilled pie dough from the fridge. Roll the dough right into a circle that’s 12 inches diameter. Utilizing a pastry wheel, sharp knife, or pizza cutter, minimize strips of dough; within the pictured pie, I minimize 6 2-inch-wide strips. Rigorously thread the strips over and beneath each other, pulling again strips as essential to weave. (Right here’s a lattice pie crust tutorial when you want visuals.) To seal the perimeters, use a small paring knife or kitchen shears to trim extra dough that extends greater than 1.5–2 inches over the sting. Fold backside pie dough edges again over and press/meld into the lattice edges to type a easy, neat rim. Flute or crimp the perimeters with a fork.
  7. Evenly brush the highest of the pie crust with the egg wash. Sprinkle the highest with coarse sugar, if utilizing.
  8. Bake the pie on the middle rack at 425°F for 20 minutes; then, protecting the pie within the oven, scale back the oven temperature right down to 375° (190°C). Place a pie crust defend (see Observe for home made defend) on the perimeters to forestall them from over-browning. Proceed baking the pie till the filling’s juices are effervescent in all places, together with within the heart, 45–50 extra minutes. This feels like a very long time, however under-baking the pie means a soupy, paste-like filling. If you wish to be exact, the interior temperature of the filling taken with an instantaneous learn thermometer ought to be round 200°F (93°C) when completed. Tip: If wanted in direction of the tip of bake time, take away the pie crust defend and tent a complete piece of foil on high of the pie if the highest seems to be prefer it’s getting too brown.
  9. Take away pie from the oven, place on a cooling rack, and funky for at the very least 4 hours earlier than slicing and serving. Filling will probably be too juicy if the pie is heat once you slice it.
  10. Cowl leftovers tightly and retailer within the fridge for as much as 5 days.


  1. Make Forward & Freezing Directions: This an incredible pie to make 1 day prematurely, as a result of the filling can have time to set in a single day. The pie crust dough may also be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. Be happy to peel and chop peaches 1–2 days prematurely, however don’t combine with the opposite filling substances till you’re able to bake the pie. The peaches will launch an excessive amount of liquid, so it’s greatest to make the filling instantly earlier than you pour/unfold into the underside crust. Baked pie freezes effectively for as much as 3 months. Thaw in a single day within the fridge and permit to come back to room temperature earlier than serving.
  2. Particular Instruments (affiliate hyperlinks): Pastry Blender, Pie Dish, Rolling Pin, Pizza Cutter for lattice pie dough strips, Vegetable/Fruit PeelerCitrus Juicer, Pastry Brush, Glowing Sugar, Pie Crust Defend
  3. Peaches: You need barely agency (not arduous) peaches with zero bruises or delicate spots. Your greatest wager is to buy or choose about 9–10 agency peaches (about 3 kilos), then allow them to sit in a paper bag for 1–2 days to ripen. Some might have delicate spots after this time, so that’s the reason I counsel shopping for a pair greater than you really need. Contemporary peaches are greatest for peach pie, although you will get away with unsweetened frozen peaches. If utilizing frozen, thaw, chop, and blot them dry earlier than utilizing. Canned peaches will not be very best as they’re already too delicate and mushy.
  4. Ginger: 1–2 teaspoons of contemporary minced ginger provides distinctive taste. For those who love ginger, use 2 teaspoons. For those who don’t have contemporary, use 1/4–1/2 teaspoon of floor ginger as an alternative. For those who don’t love ginger, go away it out.
  5. Crumble Topping: Need to skip the highest crust? Do that peach crumble pie recipe.
  6. Aluminum Foil Pie Crust Defend: You should purchase a pie crust defend or make one from aluminum foil. Minimize a 14-inch sq. of aluminum foil. Fold in half. Minimize out a 5-inch semi-circle on the folded edge. Unfold. Rigorously match the aluminum foil over the pie crust edges, frivolously securing down on the perimeters as greatest you possibly can (cautious, the pie is sizzling!), leaving the middle of the pie uncovered.
  7. Braiding Pie Dough: Some pictures on this put up present a braided pie dough topping, which is an non-obligatory strategy to beautify your pie. To realize the identical look because the braided pie, you’ll want 3 pie crusts. 1 for the underside crust and a couple of for the strips/braiding. (You’ll have scraps leftover, merely mildew right into a disc, wrap in plastic wrap and freeze for an additional pie.) As you possibly can see within the pictures, I latticed with 6 braids and seven strips whole. The strips had been about 1-inch thick. The braids had been assembled with 3 1/2-inch strips. See my detailed The way to Braid Pie Crust web page for extra ideas.


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