Peach Pie Recipe
Macerating the peaches first draws out excess juice that would otherwise flood the crust, and cooking that juice down slightly before it goes back into the filling means the cornstarch only has to thicken what's actually needed, so the pie slices clean instead of running all over the plate.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 8
Ingredients
- 6 cups peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 2 crusts double pie crust (top and bottom, homemade or store-bought)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar, for topping
Nutrition per serving
- Calories
- 399
- Protein
- 5g
- Carbs
- 58g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Peel and slice the peaches into a large bowl. Add the granulated sugar, cornstarch, lemon juice, cinnamon, and salt, and toss to coat evenly.
- 2Let the peach mixture sit at room temperature for 15-20 minutes so the sugar draws out the juices, then drain the accumulated liquid into a small saucepan.
- 3Simmer the drained liquid over medium heat for 4-5 minutes, until slightly syrupy, then pour it back over the peaches and stir to combine.
- 4Preheat the oven to 400°F (200°C). Roll out one disk of pie dough and fit it into a 9-inch pie dish, leaving the excess overhang.
- 5Pour the peach filling into the crust and dot the surface with the butter pieces.
- 6Roll out the second disk of dough and lay it over the filling (or cut into strips for a lattice). Trim the overhang to about 1 inch, fold the edges under, and crimp.
- 7Brush the top crust with the beaten egg and sprinkle with turbinado sugar. Cut a few vents in the top if using a solid crust.
- 8Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake for another 30-35 minutes, until the crust is deep golden and the filling bubbles thickly through the vents.
- 9Cool the pie on a wire rack for at least 3 hours before slicing to let the filling fully set.
Tips & variations
- Freestone peaches (the pit lifts out cleanly) are far easier to slice than clingstone varieties, check the pit before buying if you can.
- Slightly underripe peaches actually hold their shape better in the filling; very soft, jammy peaches tend to collapse into mush during baking.
- A 1/4 teaspoon of almond extract added with the lemon juice brings out the peach flavor without tasting like almond.
- Frozen sliced peaches work well off-season; thaw and drain them thoroughly, since they release much more liquid than fresh.
Storage & reheating
Store the cooled pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual slices in a 300°F (150°C) oven for about 10 minutes to re-crisp the crust; microwaving works but softens it.
Tips from the Tulo kitchen
- To peel peaches quickly, score an X on the bottom, drop them in boiling water for 30 seconds, then into an ice bath, the skins slip right off.
- Set the pie dish on a foil-lined baking sheet before it goes in the oven; bubbling juice almost always overflows a full pie in the last 15 minutes.
FAQ
Why is my peach pie watery?
Peaches vary a lot in juiciness, and skipping the maceration and drain-and-reduce step is the most common cause of a runny filling. Also make sure the pie cools fully; the filling is still setting for the first couple of hours out of the oven.
Do I need to peel the peaches?
Yes for the best texture; peach skins turn tough and can curl unpleasantly once baked. Blanching them briefly in boiling water makes the skins slip off easily.
Can I use canned peaches instead of fresh?
Yes, drain them very well and cut the added sugar by about a third, since canned peaches are packed in syrup and are already sweeter than fresh fruit.
What can I use instead of cornstarch to thicken the filling?
All-purpose flour works as a 1:1 substitute for cornstarch by volume, though the filling will look slightly cloudier and set a bit softer than with cornstarch.
