Fresh Peach Pie
This fresh peach pie has a buttery, flaky crust and a filling made with ripe summer peaches, macerated in sugar and finished with a reduced peach syrup for intense flavor. Serve with vanilla ice cream or whipped cream.
Ingredients
Pastry
- 312 g all-purpose flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- 225 g unsalted butter cold
- 1 Tablespoon lemon juice or vinegar apple cider vinegar or white vinegar
- 150 g ice-cold water
Filling
- 1.2 kg peaches ripe but still a bit firm
- 135 g granulated sugar
- 14 g unsalted butter
- 25 g cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon almond extract optional
- ¼ teaspoon salt
Egg wash
- 1 egg + 1 Tablespoon water
Instructions
Pie crust
- In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. 312 g all-purpose flour , 1 teaspoon sugar, ¾ teaspoon salt, 225 g unsalted butter
- Add the lemon juice (or vinegar) to the ice-cold water. Drizzle it into the flour mixture a tablespoon at a time, using a spatula or your hands to combine. Add only as much liquid as needed. The dough should hold together when pressed but not be sticky. 1 Tablespoon lemon juice or vinegar, 150 g ice-cold water
- Turn the dough out onto a lightly floured surface and shape it into a rough rectangle. Roll it out into a roughly 10-inch (25 cm) rectangle. Fold the bottom third up to the middle, then fold the top third over the top, like folding a letter. Turn the dough a quarter turn and repeat this roll and fold once more.
- Cut the dough into two equal pieces and shape each into a flat disc. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days. For full step-by-step photos, see my flaky pie crust recipe.
Peach filling
- Peel the peaches (see tips for the easiest method), halve them, remove the pits, and chop into roughly 1-inch (2.5 cm) cubes. Add them to a large bowl and sprinkle over the granulated sugar. Toss gently to combine. 1.2 kg peaches, 135 g granulated sugar
- Let the peaches macerate in the sugar at room temperature for 35 to 45 minutes. They will release a good amount of juice.
- While the peaches are macerating, roll out one pastry disc into a 12-inch (30 cm) circle on a lightly floured surface. Gently roll it onto the rolling pin and transfer it to a 9-inch pie dish. Let the dough drape over the edges. Place in the fridge while you prepare the filling.
Reduce the peach syrup
- When the peaches have finished macerating, set a fine mesh strainer over a small saucepan and strain the juices from the peaches. Add the butter to the saucepan. 14 g unsalted butter
- Place the saucepan over medium heat and bring to a simmer. Let it simmer, stirring occasionally, until the liquid has reduced by about half and is slightly thickened and syrupy. This takes about 5 minutes. Set aside.
Assemble
- To the bowl of peaches, add the cornstarch, lemon zest, lemon juice, almond extract (if using), vanilla, and salt. Stir gently to combine. 25 g cornstarch, 1 Tablespoon lemon juice, 1 Tablespoon lemon zest, ¼ teaspoon almond extract, 1 teaspoon vanilla extract or paste, ¼ teaspoon salt
- Spoon the peach filling into the prepared pie shell. Drizzle the reduced peach syrup evenly over the top.
- Preheat the oven to 425°F (220°C).
- Roll out the second pastry disc into a 12-inch (30 cm) circle. Either drape it over the top of the filling as a full top crust, or cut it into strips for a lattice. Trim the excess dough, leaving about a 1-inch overhang.
- Tuck and roll the overhanging edges of both the top and bottom crust together, then flute with your fingers or press with a fork to seal.
- Brush the top crust with egg wash. If using a full top crust, cut 4 to 5 small slits to allow steam to escape. 1 egg + 1 Tablespoon water
Bake
- Bake the pie at 425°F (220°C) for 15 minutes. This initial high heat helps the crust puff and set.
- Reduce the oven temperature to 350°F (180°C) and continue baking for a further 50 to 55 minutes, until the filling is thick and bubbling through the slits and the crust is a deep golden brown.
- If the crust edges are browning too quickly, loosely cover them with strips of aluminum foil, leaving the center exposed so it can continue to brown.
- Let the pie cool completely at room temperature for at least 4 hours before slicing. The filling needs this time to set. If you cut it too soon, it will be runny.
Notes
- For full pie crust instructions with step-by-step photos, see my flaky pie crust recipe.
- Peeling peaches: A serrated vegetable peeler is the easiest method and works on all ripeness levels. For very ripe peaches, you can blanch them instead: score a small X on the bottom, dip in boiling water for 30 to 60 seconds, then transfer to ice water. The skins will slip right off.
- Why macerate? Letting the peaches sit in sugar draws out excess moisture. Reducing those juices and adding them back gives you concentrated peach flavor without a soggy pie.
- Make sure the filling bubbles. If the filling isn't bubbling when you take the pie out, the cornstarch hasn't fully activated and the pie won't set. Keep baking.
- Cooling is essential. The pie needs at least 4 hours (ideally overnight) at room temperature for the filling to firm up. Serving it warm too soon will result in a runny filling.
- Make ahead: The pie crust dough can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months.
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Nutrition
Serving: 1sliceCalories: 399kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 252mgPotassium: 189mgFiber: 3gSugar: 24gVitamin A: 989IUVitamin C: 6mgCalcium: 16mgIron: 2mg
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