Homemade Peach Pie Is Summer Bliss By the Slice
When fresh peaches finally make their summertime debut, a homemade pie is the perfect way to celebrate. Head to your local farm stand and stock up on slightly firm peaches. (These give homemade pies the very best texture.) Save the super ripe peaches for snacking! In this summer pie, the subtle flavors of cardamom, ginger, and lemon let the lightly sweetened peaches truly shine. Enjoy each slice with a spoonful of sweetened whipped cream or scoop of vanilla ice cream for the ultimate summer dessert.
What's the difference between a peach pie and a peach cobbler?
While both peach pie and peach cobbler have similar fillings, their assembly is very different. This peach pie’s filling is encased in an all-butter crust and topped with a delicate lattice. Other fruit pies may have a full double crust, while others could have a delicious crumble topping or no top crust at all. A cobbler is much more free-form than any pie you'll make. There's no rolling out crust or chilling required. Think of cobbler as pie's more casual cousin!
What's the best thickener for peach pie?
Cornstarch works like a charm to thicken this peach pie filling. While flour can cause the filling to become cloudy, cornstarch creates creates a shiny, glossy, clearer filling. Cornstarch also has twice the thickening power of flour, so a little goes along way. Mashing some of the peaches helps bind the filling together, too. The mash fills the gaps between the sliced peaches so that every bite is evenly fruity and delicious!
Will peach pie thicken as it cools?
Yes, it will. This is why peach pie should cool to room temperature before you slice it. Slice it while it's hot and the filling could spill out.
How do you keep peach pie from getting soggy?
This recipe starts by calling for macerating fresh peaches in sugar to draw out the liquid. A small amount of that liquid is discarded, but the majority of this sweet, peachy syrup is thickened in a saucepan with cornstarch and spices. Cornstarch is activated when it reaches a boil. Rather than waiting for the liquid to boil in the oven, and possibly making the crust soggy, cooking it on the stove jump-starts the thickening agent in cornstarch to create a set but still unbelievably juicy filling. A long bake (at least one hour and 10 minutes) will fully cook the filling for an evenly textured, set pie. The pie also needs to cool completely (about four hours) for easy slicing.
Is it best to peel peaches for pie?
No need to break out the peeler or blanch stubborn fruit! With such a long bake time, the peaches don't need to be peeled because the thin skins soften perfectly. Plus, they give the pie a beautiful "peachy" blushing color!
Can you use canned or frozen peaches for peach pie?
While it is hard to beat the fresh flavor of summertime peaches, using frozen peaches that have been thawed and drained is okay in this recipe. It is not recommended to use canned peaches because they are too soft.
Yields: 8-10 servings
Prep Time: 30 mins
Total Time: 6 hours 30 mins
Ingredients
3 lb.
fresh peaches, pitted and cut into 1-inch pieces (about 7 cups)
1/2 c.
granulated sugar
1/4 c.
packed light brown sugar
1
recipe All-Butter Pie Crust (2 crusts)
1/4 c.
cornstarch
1/2 tsp.
ground cardamom
1/4 tsp.
kosher salt
1/4 tsp.
ground ginger
2 tbsp.
unsalted butter
2 tsp.
lemon zest plus 1 Tbsp. lemon juice
1
large egg, lightly beaten
1 tbsp.
turbinado sugar
Directions
In a large bowl, combine the peaches and sugars. Cover and let sit at room temperature for 1 hour.
Preheat the oven to 400°F. Place a foil-lined rimmed baking sheet on the lower third of the oven to preheat.
On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate. Cover and refrigerate until ready to use.
On a floured surface, roll out the other piece of dough into a 12-inch round. Cut into sixteen (3/4-inch-wide) strips. Place the dough on a baking sheet, cover and refrigerate until ready to use.
Drain the peaches, reserving ½ cup of the liquid. Discard the remaining liquid. Remove 1 cup of the peaches to a medium bowl and mash with a fork.
In a medium saucepan, combine the cornstarch, cardamom, salt, and ginger. Gradually whisk in the peach juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Use a rubber spatula to scrape the bottoms and sides of the saucepan. Reduce the heat to medium low and cook until thickened, 2 to 3 minutes. Whisk in the butter, lemon zest, and lemon juice. Fold in the peaches and mashed peaches. Pour the mixture into the chilled crust.
Arrange 8 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 8 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp as desired.
In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
Bake the pie until the crust is set and beginning to brown, 20 to 25 minutes. Rotate the pan and reduce the oven temperature to 375°F. Continue to bake until the filling is bubbly and thickened in the middle of the pie, 45 to 55 minutes more. (Cover the pie with foil if the crust is getting too dark after 55 minutes.)
Allow the pie to cool to room temperature before slicing, about 4 hours.
Tip: Switch up the spices! Replace the ground cardamom and ginger with ground cinnamon and nutmeg for a warmly spiced pie.
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