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This Peach Pie recipe has fresh peaches piled high in a flaky pie crust. Top with a pretty lattice top, sprinkle with sugar and you’ve got a pie sure to impress!
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There’s something about a fresh, perfectly ripe peach that always makes me smile. Though I sometimes struggle to save any fresh peaches for anything beyond eating them as-is, Peach Muffins, Peach Upside Down Cake and this Peach Pie are a MUST!
So where does this recipe come from? Check out that photo – circa 2002!! That’s me with my 4-H projects ready to be presented at our county fair.
With peaches being my favorite fresh fruit, I wanted to impress the judges with a homemade double pie crust and a delicious peach filling. I found a recipe in the USA Today magazine from 2001 and tweaked it a bit to my family’s likings.
Though I find myself using store-bought pie crust these days (life is just busy!!), I still love to use this filling recipe! And the sugary lattice top just can’t be beat!
Peach Pie Filling
So you’ve got plenty of fresh peaches and now you’re ready to bake! Before you mix together the filling, you’ll need to peel and slice the peaches. The easiest way to do this is to blanch them in boiling water. Bring a large saucepan of water to a boil and boil the peaches, 3 at a time, for 2 minutes. Once the time is up, use a slotted spoon to transfer the peaches to an ice bath.
Blanching the peaches makes them super duper easy to peel. Simply peel off the skin with your hands, cut in half, remove the pit and slice. Repeat until you’ve got 6 cups of slices, which is about 6 large peaches.
You’ll sprinkle some sugar over the peaches to help bring out some of the juice. Then, you’ll combine the cornstarch, sugar and salt in a small bowl and pour over the peaches. Add the almond extract and stir gently until fully-combined. Now you’re ready to fill the pie crust (refrigerated or homemade) and create the beautiful lattice crust!
Topping the Pie with a Sugared Lattice Crust
Figuring out how to make a lattice pattern, it’s really easier to watch a video. This video is super helpful and will give you a quick “lattice 101!”
Then, before putting the pie into the oven, you’ll dot with butter, brush with an egg white and sprinkle with coarse or regular sugar. I just love the sweetness and crunch on the top crust and I think you will, too!! And isn’t that sparkly topping just gorgeous?!
Of course the last thing you’ll do is bake the pie. However, before putting it in the oven, be sure to cover the outer crust with a pie shield or aluminum foil (see photo below).
How to Serve Peach Pie
If you know me at all, you know my preference would be topping the peach pie with a scoop of vanilla ice cream! And although I recommend letting the pie cool before cutting into (as that time allows the pie to set up), I like to nuke a slice in the microwave for 10-15 seconds….then top with a scoop of ice cream…irresistible!!
However, ice cream is certainly not a must. This pie is delicious as-is or even topped with a dollop of whipped topping!
Troubleshooting
Why is my peach pie so runny? Did you add the cornstarch? Did you add the correct amount of cornstarch? If you answered both “yes,” you likely either didn’t let the pie cool completely OR you had some super juicy peaches on your hands!!
Why can’t I easily remove the pit from the peaches? If the pit is really difficult to remove, it’s likely that the peaches just aren’t ripe yet. Leave them on the counter for another day or two and try again!
Why does the outer crust look burnt? You may have forgotten to add the pie shield. Or perhaps if you used foil, you didn’t have it on tight enough and it blew off in the oven? As long as you use a pie shield that stays on, you probably won’t have an issue with overcooked edges.
Other Ways to Use Fresh Peaches
- Peach Muffins with Crumb Topping – These Peach Muffins are loaded with fruit and crunchy pecans and covered in a crumb topping! A simple icing is drizzled on top to make these the most delicious start to your day!
- Peach Rhubarb Pie – Two of my favorites combined into one super tasty pie with a crunchy crumb topping!
- Peaches & Cream Bread – This recipe is such a fun way to use up some fresh peaches! With mascarpone cheese and juicy peaches, it’s a yummy addition to a breakfast spread!
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Peach Pie
Ingredients
- 2 pie crusts (one for the bottom and one for the lattice top) homemade or store-bought
- 6 cups peeled and sliced peaches
- 3/4 cup sugar + 2 tbsp for topping
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract optional
- 1 tablespoon butter
- 1 egg white beaten
Instructions
- Preheat oven to 400°F.
- Unroll one of the pie crusts into a pie plate and set aside.
- Place the peaches in a large bowl and sprinkle with 1/4 c sugar; let sit for 5-10 minutes to help release some of the juices.
- In a small bowl, combine the remaining 1/2 c sugar, cornstarch and salt.
- Pour the dry ingredients and the almond extract (if using) over the peaches and gently stir until well-combined.
- Pour the peach mixture into the pie crust.
- Unroll the remaining pie crust and cut into 10-15 strips.
- Place them over the pie one at a time, creating a lattice top.*
- Cut extra pie crust from the edges and pinch edges of the pie crust together in a decorative manner.**
- Cut the butter into small cubes and place in the crevices of the pie.
- Brush the lattice top with beaten egg and sprinkle with granulated or coarse sugar.
- Place a pie crust shield (or make your own with aluminum foil) over the outer crust.
- Bake for 50-60 minutes, or until golden brown and the peaches are tender.
- Remove from the oven, remove the pie crust shield and let cool for at least 2 hours before enjoying. (This will give it some time to set up – if you skip this step, it'll be quite runny!)
