Perfect Peach Pie is the ultimate summer dessert! This pie has a flaky, buttery crust and is bursting with sweet peaches covered in a delicious cinnamon-sugar filling. When peach season arrives, I cannot make this dessert enough! Add a scoop or two of vanilla ice cream…absolute heaven!
When it comes to picking out the peaches, you will typically find ‘yellow peaches’ and ‘white peaches.’ Yellow peaches are best for pie. White peaches are delicious however they are a little too sweet for pie and are better suited for eating. Try to pick yellow peaches that are very ripe. The skin should indent easily when pressed.
How to Avoid a Runny Pie
One common problem many people have with fruit pies is that their filling is runny. To avoid this issue, it is imperative to make certain your pie is baked thoroughly – and then a little more. The thickeners used in fruit pies need time to set up properly. So how do you tell if it is done? The top crust should absolutely be golden brown and the filling should be bubbling through the vents and around the edges for at least 5 minutes or more.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Pie crust – It is important to use “ice cold” water when making your crust. The fat in the crust tends to warm as it is mixed with the flour. In order to achieve maximum flakiness, we need to prevent the fat from melting. Hence, the “ice cold” water. I typically fill a bowl with ice and water while collecting the rest of my ingredients so that it is nice and chilled when I am ready to begin. This crust recipe is for a double crust. For more pie crust tips, please see our crust post.
- Aluminum foil – Making a ring of aluminum foil around your pie edges helps to prevent excess browning. Additionally, placing a sheet lined with aluminum foil on the bottom rack of your oven to catch drippings is highly recommended!
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Pie Plate – 9.5″ diameter
- Pastry Cutter – to cut Crisco into flour in crust
- Rolling Pin – to roll out pie crust
- Peeler – to peel peaches
- Kitchen Scale – precisely measure ingredients
Perfect Peach Pie
Perfect Peach Pie is the ultimate summer dessert! This pie has a flaky, buttery crust and is bursting with sweet peaches covered in a delicious cinnamon-sugar filling.
Ingredients
- DOUBLE CRUST:
- 2 2/3 cups (320 g) all-purpose flour
- 1 tsp salt
- 1 cup (184 g) Crisco
- 8-10 Tbsp cold water (ice water)
- FILLING:
- 6 cups (approx 9 medium) ripe yellow peaches, peeled and sliced
- 2 tsp lemon juice
- 1 ¼ cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 4 Tbsp salted butter
Directions
- Step 1 CRUST: Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while preparing peaches and making filling. For more pie crust tips, please see our crust post.
- Step 2 Line bottom oven rack with a foil-lined cookie sheet for drippings. Preheat oven to 425 degrees Fahrenheit.
- Step 3 FILLING: After peeling and slicing peaches, place in a medium mixing bowl and toss with lemon juice. In a separate small bowl, stir together sugar, flour, and cinnamon. Pour into peaches and mix well.
- Step 4 ASSEMBLY: Roll out both top and bottom crusts. The bottom crust should be slightly larger than the top. Place bottom crust in 9 inch pie pan (do not trim). Add peach filling and slightly mound center. Cut up butter into several pieces and place on top of peaches, spacing out evenly. Place top crust over peaches and cut slits in it to vent. Then, roll edges of bottom crust over top and pinch. Flute edges and cover with foil to prevent burning (optional).
- Step 5 BAKE: Bake at 425 degrees F for 15 minutes. Then, reduce temperature to 375 degrees F and continue baking for 45-55 minutes or until peaches are soft and juice is bubbly. Let pie cool completely prior to serving so juices can thicken.
- Step 6 STORAGE: Store covered pie at room temperature for 2 days or in the refrigerator for 4-5 days.
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Have a wonderful day!
