Perfect Peach Pie

Perfect Peach Pie. A highlight of summer baking! This pie is an absolute must-have in our house every year at the height of summer peach season when they are at their sweet, juicy best.

Originally published August 2012. 

Every year I look forward to making this pie.

As a kid visiting southern Ontario on vacation with my family during peach season on the Niagara Peninsula, I remember stopping at roadside stands or even better a u-pick orchard, to get beautiful golden ripe peaches.

Still warm from the summer sun, the sweet juice would run down your chin and neck as you bit into them. I fell in love with those peaches and every year look forward to peach season and the chance to make this amazing pie.

The pastry for the pie this year is a hybrid of two pastry recipes I often use. I sometimes struggle with the choice between butter pastry and the traditional shortening or lard based pie crusts I made as a kid.

The butter pastry has great flavour but I still find I'm partial to  a super flaky shortening crust. In this case I decided to combine the two and I was very pleased with the result; buttery but still very flaky too.

You can adjust the amount of sugar in this recipe depending on the sweetness of the peaches. I don't like the filling in this pie to be overly sweet and overwhelm the natural flavour of the peaches.

I hope to enjoy at least one more of these beautiful pies while summer peaches are still at their very best.

Love peach recipes too? 

If you can't get enough peach recipes, like me, take a look at this Collection of 30 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.

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Perfect Peach Pie

Yield: 8 -10 servings

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Perfect Peach Pie - a highlight of summer baking! This pie is an absolute must-have in our house every year at the height of summer peach season when they are at their sweet, juicy best.

4.3 Stars (12 Reviews)

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Ingredients

For the pastry

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• 2½ cups all purpose flour
• 1 teaspoon salt
• 2 tablespoon brown sugar
• ½ cup very cold butter cut in small cubes
• ½ cup very cold vegetable shortening cut in small cubes
• ⅓ cup ice water
• 2 tablespoon white vinegar

For the filling

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• ¾ cup brown sugar
• 2 rounded tablespoon corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• Toss this dry mixture with
• 8-10 cups fresh peaches, peeled and thickly sliced
• 2 tablespoon melted butter
• Juice of half a lemon

Instructions

To prepare the pastry

1. Using a food processor or a pastry blender cut cold butter and shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter and shortening should still be visible. Pour vinegar into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
2. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.Roll the dough into a 12 inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.
3. Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.

To prepare the pie

1. Toss all together all the ingredients in the pie filling until well combined and pour into prepared pie plate.
2. Place the remaining pastry strips on top of the peach mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together.
3. Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bake for 45 minutes at that temperature before covering the edges of the pie with strips of aluminum foil to prevent them from burning.
4. Reduce heat to 375 degrees F and bake for an additional 30- 45 minutes or until the filling bubbles at the center. Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.

Notes

NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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  Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of-7 Piece: ⅛ tsp, ¼ tsp, ½ tsp, ¾ tsp, 1 tsp, ½ tablespoon & 1 tablespoon Dry and Liquid Ingredients
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Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 870Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 36mgSodium 344mgCarbohydrates 162gFiber 20gSugar 122gProtein 15g

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