My Favorite Fresh Peach Pie
Ingredients
- Two 9-inch pie crusts (unbaked) - see note for crumble topping option
- 6 to 8 large ripe peaches, peeled and sliced (for about 7 cups sliced peaches)
- 1 tablespoon lemon juice
- ⅓ cup (71 g) white sugar
- ⅓ cup (71 g) brown sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch of table salt
- 4 tablespoons cornstarch OR 1/3 cup tapioca flour (see note)
Optional Crumb Topping:
- ⅔ cup (141 g) light or dark brown sugar
- ¼ teaspoon cinnamon
- 1 cup (142 g) all-purpose flour
- Pinch of salt
- 8 tablespoons (113 g) salted butter, melted
Instructions
- Roll out the bottom pie crust to a 12-inch circle. Gently lift and place the pie crust in a 9-inch pie plate, easing it into the bottom and up the sides (don't stretch the pie dough - doing so can cause the pie crust to shrink while baking).
- Trim the pie crust so there is a 1/2-inch overhang all around the pie. Refrigerate the pie crust while preparing the rest of the pie.
- Add the peaches to a large bowl and toss with the lemon juice.
- Add the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch or tapioca flour.
- Toss to combine until there are no dry streaks of cornstarch or tapioca flour and the ingredients are well mixed.
- Remove the pie plate from the refrigerator. Scrape the peach filling and all the juices into the pie crust.
- Preheat the oven to 400 degrees F. Place a large, rimmed baking sheet upside down on an oven rack set in the middle position and keep it in the oven while the preheating (this will help the bottom crust bake thoroughly without getting soggy).
- For a lattice top crust: roll out the remaining pie dough to a 10-inch circle. Cut the circle into 12 strips. Arrange across the top of the pie in a lattice design (see pictures in the post for a tutorial).
- Trim the lattice edges even with the bottom pie crust leaving 1/2-inch overhang around the pie.
- Fold the bottom crust over the top of the lattice crust so that the folded edge is even with the edge of the pie plate. Press lightly to seal. Crimp the edges.
- Optional: Whisk together 1 egg white + 1 tablespoon water and brush this mixture over the crust. Sprinkle with coarse sugar.
- For a crumble top crust: In a medium bowl, add the brown sugar, cinnamon, flour, and salt. Stir to combine.
- Stir in the melted butter until small clumps form and the mixture is evenly combined.
- Fold the overhanging pie crust under so it is even with the edge of the pie plate. Crimp the edges.
- Scatter the crumb topping over the top of the peach filling.
- Place the pie on a foil-lined baking sheet. Slide this baking sheet on top of the baking sheet preheating in the oven.
- Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking for 30 to 40 minutes until the pie is has thick bubbles popping at the surface. Add time as needed. If the top or edges of the pie crust are burning or darkening too quickly, tent with foil for the remainder of the baking time.
- Remove the pie from the oven and let cool completely. It will continue to thicken as it cools.
Notes
Pie: I like either of these two pie crust recipes: sour cream pie crust or perfect flaky pie crust.
If using the crumb topping rather than the lattice crust, you'll only need one 9-inch pie dough for this recipe.
Thickeners: I've baked this peach pie using cornstarch and tapioca flour as thickeners. I prefer using tapioca flour, personally. I like the texture, and I think it thickens this pie a little bit better.
Topping: I find that when using the crumble topping instead of the lattice top, the pie bakes up and cools with a slightly thicker filling (probably thanks to the flour in the crumble topping).