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This Is the Peach Pie Recipe You Have to Bake Right Now
This Is the Peach Pie Recipe You Have to Bake Right Now
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Indulge in the taste of summer with a delightful peach pie. Pair with creamy vanilla ice cream for the perfect seasonal treat.
Ingredients:
  • 1 full recipe Perfect Pie Crust  (2 single crusts)
  • 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups sliced peaches; see Recipe Note)
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon (optional)
  • 1 to 2 teaspoons lemon juice
  • Tiny pinch of kosher salt
  • 4 tablespoon cornstarch
  • 1 large egg
  • 1 tablespoon milk
  • Sanding sugar or any coarse sugar
Instructions:
  • Divide the dough into 2 disks and refrigerate until firm.
  • Take a chilled disk of pie dough out of the refrigerator and let it sit at room temperature until pliable. Roll out the dough into a large circle, about 11 to 12 inches wide. Place the dough in the pie plate and chill while making the filling. Save trimming the edges for later.
  • Prepare the peach filling by mixing peeled and sliced peaches, sugar, lemon juice, cinnamon, and salt in a bowl, gently folding them together. Adjust sweetness or tartness to taste with more sugar or lemon juice. Sprinkle cornstarch evenly, then stir gently. Spread the filling over the chilled pie crust and refrigerate.
  • Prepare the top crust (and lattice weave, if desired): Take the second pie crust (and third, if using; see recipe note) out of the fridge. Roll out the pie crust into a 9-inch circle for a simple top crust, or into a wide rectangle for a lattice. Cut the dough into strips using a pizza wheel and a ruler as a guide. Weave the strips into a lattice pattern. Trim and crimp the edges to seal the top and bottom crusts together.
  • Refrigerate: Chill the finished pie in the fridge for a minimum of 30 minutes.
  • Preheat oven to 400°F and position a rack in the bottom third. Line a baking sheet with foil. In a small bowl, whisk together the egg and milk.
  • For the perfect pie: Take out the chilled pie, brush the top with the egg-milk mixture, sprinkle with sanding sugar, place on a baking sheet, then bake in the bottom third of the oven for around 1 hour, until the center filling is bubbling.
  • Cool the pie completely after removing it from the oven. If you prefer to serve it warm, let it cool on a wire rack first, then briefly warm it in the oven before serving, or warm individual slices in the microwave.

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