Perfect Peach Pie
Updated March 12, 2025
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups or 300 grams all-purpose flour
- 12tablespoons or 169 grams unsalted butter, cold, cut into ½-inch cubes
- 1teaspoon kosher salt
- Yolk of 1 egg, beaten
- 1teaspoon cider vinegar
- ¼cup water, from ¾ cup ice water
- White of 1 egg, beaten
- Pinch granulated sugar
- 6 or 7ripe peaches, peeled and sliced, approximately 5 cups
- 2tablespoons lemon juice
- 1cup granulated sugar
- ¼cup or 30 grams all-purpose flour
- Pinch of ground nutmeg
For the Pie Dough
For the Filling
Nutritional analysis per serving (8 servings)
316 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 3 grams protein; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Step 2
Add egg yolk and vinegar to ¼ cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Step 3
Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Step 4
Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Step 5
Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Step 6
Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Step 7
Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Step 8
Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Private Notes
Comments
This pie was delicious. The pastry was flakey and flavourful. I was concerned about the comments regarding the filling being runny, so I tossed the peaches in the sugar, let them stand for 30 minutes and then drained the juice into a sauce pan boiling for 10 minutes to make a syrup. I then added back to the peaches and proceeded as the recipe was written, with the addition of 1/2 teaspoon of cinnamon. The pie filling was the perfect consistency. This will be my go to peach pie recipe.
A great kitchen tool for peeling peaches (or any soft fruit, including tomatoes) is the Zyliss soft fruit peeler. Takes virtually no pulp from the fruit. No messing with submerging fruit in boiling water and then pulling off the skin.
The filling will have more body (and color) if you don't peel peaches. The difference among thickeners is whether you get a clear or cloudy liquid (tapioca clear, flour or cornstarch cloudy, arrowroot I don't know). Alton Brown mashes half of the peaches with a thickener and lets that develop before mixing with sliced fruit, which I think is genius. I do a lattice top or cut large vent holes to keep liquid to a minimum.
I tried this crust recipe...excellent for wet filling!
After reading comments regarding runny filling, and not being fond of flour as a pie thickener, I subbed in 2 T of instant tapioca. Macerating about a cup of fruit with 1/4 C sugar and the tapioca, then mixing it in after about 15 minutes yielded the perfect texture without compromising the brightness of the beautiful fresh red peaches. About 3/4 C sugar total was just right for these tart, flavorful gems.
The recipe calls for egg white but the directions say egg yolk? I used yolk. I’ll see how it turns out…
Here's another perspective on to peel or not peel, which I appreciate, commenting on 'no waste cooking': https://www.muddysbakeshop.com/blogs/all/a-peeling-peach-pies I just made a peach galette and didn't peel, did follow the comments about making a syrup from the juice. It came out perfectly - full of color and taste, perfect crust and no problem with the skin, which wasn't even noticeable! Thanks for all the great comments!