Classic Homemade Peach Pie (Print Version)
# Ingredients:
→ Crust Components
01 -
1 recipe for double pastry crust (homemade or store-bought)
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1 large egg for glazing
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Coarse granulated sugar for finishing
→ Fresh Peach Filling
04 -
3 pounds ripe fresh peaches (approximately 8-9 medium peaches)
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⅔ cup white granulated sugar
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6 tablespoons cornstarch for thickening
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1 tablespoon freshly squeezed lemon juice
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2 teaspoons pure vanilla extract
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1 teaspoon ground cinnamon
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2 tablespoons cold unsalted butter, diced into small cubes
# Instructions:
01 -
Heat your oven to 425°F and allow your chilled pie dough disks to soften slightly at room temperature, making them easier to roll out.
02 -
Create shallow cuts on the bottom of each peach, then carefully remove the skin. Cut peaches in half, discard the pits, and slice into half-inch thick pieces.
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Combine sliced peaches with sugar, cornstarch, lemon juice, vanilla, and cinnamon in a large mixing bowl. Gently toss everything together and let it rest while you prepare the crust.
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Roll one dough disk into a 13-inch circle, keeping it about ⅛-inch thick. Carefully transfer to your 9-inch deep-dish pie pan, allowing excess dough to drape over the edges.
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Roll the second dough disk into an 11-inch circle, then cut into 1-inch wide strips. You'll need about 8 to 10 strips for a beautiful lattice pattern.
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Spoon the peach mixture into the prepared bottom crust, creating an even layer. Scatter the cold butter cubes across the surface of the fruit.
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Weave the dough strips over and under each other to form a classic lattice pattern. Trim both the lattice ends and bottom crust to leave a 1-inch overhang, then fold under and crimp the edges decoratively.
08 -
Whisk the egg with 1 tablespoon water to create an egg wash. Brush this over the lattice and crust edges, then sprinkle with coarse sugar for a golden finish.
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Cover the pie edges loosely with aluminum foil and bake for 20 minutes at 425°F, then reduce temperature to 375°F for the remaining baking time.
10 -
Continue baking for 40-50 minutes more until the crust is golden brown and filling bubbles vigorously throughout. Cool completely on a wire rack for 4-5 hours before serving to allow the filling to set properly.
# Notes:
01 -
Leaving the peach skin on is perfectly fine - it softens during baking and adds a lovely pink color, though it does change the texture slightly.
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A small pinch of salt enhances the flavor balance, especially if your peaches vary in sweetness or tartness.
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Feel free to experiment with additional warm spices like nutmeg, cardamom, or fresh ginger to complement the peaches.
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Don't discard the juices that accumulate in your mixing bowl - they contain dissolved cornstarch that helps thicken the pie filling.
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If lattice work seems too complicated, simply use a solid top crust with decorative vents or cookie-cutter shapes for steam release.
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Placing a baking sheet in the oven during preheating and baking your pie on it helps achieve a crispy bottom crust.