Fresh Peach Pie

Peach season is fleeting, but this seasonal pie is so delicious that you should slip it into your summer any way you can. If the edges of the crust begin to turn brown before the rest of the pie, cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.–Mollie Cox Bryan

LC Crumple & Crimp Note

The foil trick mentioned by Mollie Cox Bryan in the above note requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie, shielding the outermost edge of the crust, which tends to turn dark first, without covering up the innermost crust atop the center of the pie. It’s an oldie but a goodie, this trick.

Fresh Peach Pie Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Makes one 9-inch pie

Ingredients

  • 1 recipe Vinegar Pie Crust, rolled out to 1/8-inch thickness
  • 5 cups peeled and sliced fresh peaches (about 9 medium peaches)
  • 1 1/2 teaspoons lemon juice
  • 1/2 to 1 cup sugar, depending on how sweet your peaches and your preference
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted

Directions

  • 1. Preheat the oven to 425°F (220°C).
  • 2. Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.
  • 3. Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
  • 4. Bake for 35 to 40 minutes, until golden brown. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.
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Testers Choice

Testers Choice
Testers Choice
Amy Iacopi

Jul 08, 2010

This filling was incredible. I used 1/2 cup sugar, per Allison’s recommendation on the website, and was so happy I did. I don’t enjoy fruit pies that are too sweet, and this was not one of them. It was just sweet enough, with a bit of tartness from the lemon — it was almost refreshing, if that makes any sense! I tried the filling with the vinegar pie crust, which I hated — I made it twice and it just didn’t come together for me. Of course, it could have been user error. It didn’t stop us from enjoying the pie — we all just cut around the crust to get to the good stuff!


Comments
Comments
  1. GB says:

    Pie looks yummy. So far this season, I have been disappointed with the taste and the texture of southern peaches, they have been mealy. I am afraid they have been harvested too early and thus never ripen properly. I have had better luck with white peaches which of course remind me of France. Our peaches aren’t ready yet and will be happy when they are available.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      You know, I’ve had a similar experience this summer with peaches, only I’ve been struggling with those in New York state. And I agree wholeheartedly about white peaches. Like you, I find that the white peaches almost always have a more palatable texture, and though sweeter than the more common yellow ones, the white varieties still come through with a discernable peach flavor.

  2. Allison Parker says:

    Well, I have news for you. I just made this pie with yellow peaches that turned up at a brand-spanking new farmers’ market around the corner from my building. Everyone LOVED this pie—my son, my mother, and even the folks working the farm stand, who each got a slice while still warm that same afternoon. We all agreed it was the best ever. The peaches were not without slight flaws of texture, but baked in the pie it made not one bit of difference. This pie was the taste of sunshine and summer captured perfectly.

    Naturally, the quality of the peaches is paramount. But the recipe is critical, too. This will absolutely be my go-to peach pie recipe for the future. The vinegar crust with its brushed-on butter at the end was also heaven.

    Only thing I changed, and if you have sweet peaches I urge you to do the same: I cut the amount of sugar in the recipe by half, and never missed it. The pie was still sweet as I could have wanted it to be—more would’ve been injustice to the fruit, IMHO.

  3. Kyle says:

    Best peach pie in the world!!! Love it!

    • David Leite says:

      THAT is what we love to hear. We spend a lot of time curating the best recipes and then testing and testing them to make sure they work. You are proof of that!

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