Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!

Peach Pie in a ceramic pie pan topped with a scoop of ice cream.
  • When should you use a lattice top for pie?

    It isn’t just pretty people! It’s functional.  Lattice pie crusts should be used for any pie that contains a lot of liquid. A lattice top allows for evaporation to occur so those liquids aren’t just trapped inside your pie. Peaches have A LOT of liquid in them so a lattice top is important. It requires some extra steps, but it is vital for a perfectly peachy pie.
  • Can I use canned peaches to make peach pie?

    Fresh peaches are preferred for making the perfect peach pie, but peach season can be rather short depending on where you live. For the rest of the year, it’s perfectly acceptable to use canned peaches. Be sure to buy peaches that are canned in water, not a syrup and drain well before using in a recipe.
  • Should I blanch peaches before peeling?

    Peaches can be blanched to help in the peeling process, but it is not necessary. Fresh, ripe peaches should peel quite easily on their own. If you are using imported, or peaches that are not quite ripe, it may be helpful to blanch your peaches in boiling water for 60 seconds to help the peeling process along. Or, just simply use a vegetable peeler and peel away.
  • How much does a peach weigh? How many peaches will I need?

    A medium-sized peach weighs about 5.5 ounces. You will need between 8 and 9 medium-sized peaches to make a peach pie.
  • What kind of peaches should I use to make peach pie?

    You can purchase white flesh peaches or yellow flesh peaches to make a peach pie. Either will work, but yellow flesh peaches are more traditional. Be sure to pick peaches that are ripe. How do you know if a peach is ripe? When gently pressed, the peach should give slightly.
Peach pie served up on a blue plate and topped with a scoop of ice cream.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Peach Pie in a ceramic pie pan topped with a scoop of ice cream.
The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Ingredients

Double Crust

  • 2 1/2 cups 12.5oz all-purpose-flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 12 tablespoons cold butter sliced
  • 8 tablespoons vegetable shortening chilled and sliced
  • 1/4 cup ice water
  • 1/4 cup vodka chilled

Filling

  • 3 lbs peaches peeled, pitted, and sliced (1/4-inch)
  • 1 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt

Finish

  • 1 egg white lightly beaten
  • 1 tablespoon sugar
Instructions
  • Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
  • In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl , add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
  • Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
  • Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
  • Preheat oven to 425 degrees.
  • Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
  • Brush the crust with the beaten egg and sprinkle with 1 TB sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
Notes

Nutrition

Calories: 488kcal | Carbohydrates: 61g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 359mg | Potassium: 300mg | Fiber: 2g | Sugar: 35g | Vitamin A: 865IU | Vitamin C: 9.6mg | Calcium: 17mg | Iron: 1.8mg
Course: Dessert, Snack
Cuisine: American
Keyword: Peach Pie
Subscribe
Notify of
11 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Rachel
June 13, 2020 11:22 am

1 star
Also the amount of cornstarch differs from the recipe to the video. Better watch the video for the correct recipe!!

Dave H
July 18, 2020 12:04 am

5 stars
Spectacular recipe! I used it to make my very first pie and it was a little runny the first day but tasted Great. So I tried it again and added an extra tbs of corn starch and it came out beautiful and nailed the crust! Really tasted great. Thank you Rachel for the recipe and teaching me how to cook it. New Fan and Student

September 8, 2014 6:40 pm

I haven't had peach pie in a long time, looks like it is time to start!

ML Bosley
September 5, 2020 8:27 pm

5 stars
I am 65 years old and have cooked forever. This is the first pie crust I have EVER made that is edible. I made this pie with gluten free Cup 4 Cup flour. Amazing!😍
Thanks

Joseph Man Sr.
August 30, 2020 9:36 am

5 stars
Excellent recipe easy to follow and so delicious to die for.

Rachel Jedrey
June 13, 2020 9:28 am

1 star
Also, your recipe states to add the cornstarch, cinnamon, nutmeg etc after letting the peaches sit for an hour with the SUGAR. In your video you add everything all at once. Very confusing

Rachel Jedrey
June 13, 2020 9:14 am

1 star
Why on earth does your recipe state SUGAR and in your video you say BROWN SUGAR?? This recipe needs to be rewritten

Sue
September 1, 2018 10:29 am

If I don’t want to use Vodka what would you suggest instead?

Cindi
October 16, 2016 6:49 pm

You video says you use 1 cup of the peach juices but the recipe says 1/4 cup. Which is right?
Thanks Cindi

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.