Classic Peach Pie Recipe
Classic Peach Pie
If you’ve got ripe peaches that you need to use up, try this Classic Peach Pie recipe! It’s everything you want in a peach pie…tender cooked peaches all wrapped up in delicious pie crust. Mmmm pie just doesn’t get any better than this.
About this recipe:
This peach pie has the most tender and flaky crust, and the filling is soft, sweet and perfectly peachy! Everything a peach pie should be. Serve this classic pie with a scoop of vanilla ice cream or whipped cream.
Peach Pie Recipe Tips
- PEACHES: Use ripe peaches. You can leave the skins on or remove them, it’s up to you.
- ROLLING THE DOUGH: When prepping the crust, roll the pie dough out on to a piece of parchment paper that has been lightly dusted with flour. This makes it so much easier to pick up the crust and place it into the pie plate.
- BAKING TIP: I like to place a baking sheet on the rack in the oven directly under the pie in case the peach filling bubbles out, which it almost always does. This saves you from having to clean your oven after.
- WHY THE HIGH HEAT FOR BAKING? Baking the pie at 425 degrees F for about 20 minutes ensures that the bottom of the crust doesn’t get soggy. Just make sure to turn the heat down to 350 degrees F after this time.
- PIE CRUST SHIELD: As I mentioned I like to use a pie crust shield if it looks like the edges of the crust are getting dark too dark. You can uses small strips of aluminum foil instead to achieve the same effect, just take small pieces and cover the edges as best you can.
- LEFTOVERS: Store any leftovers covered on the kitchen counter for a couple of days. You can also refrigerate it if you’re more comfortable with that.
Putting it all together:
Here’s a quick look at assembling the peach pie.
Make the pie dough and place the bottom crust in a pie plate. I like to crimp the edges.
Add the peach filling.
Place on the top crust, pinch the crust edges together. Now cut vents into the top of the crust.
Bake.
Baking tip!
Often when baking pies, the edges of the pie crust will darken much faster than the rest of the crust. So when I see that the edges are close to burning I use a pie shield to protect the edges and prevent further burning. You can also just use strips of aluminum foil to cover the edges.
Optional Pie Crust Ideas
Classic Peach Pie
Ingredients
Pie Crust:
- 2 cups all purpose flour
- 3/4 tsp salt
- 2 tbsp granulated sugar
- 2/3 cup shortening (lard)
- 1/4 cup cold water
Peach Filling:
- 4 cups sliced peaches (optional: remove skins first)
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Cinnamon Sugar Top:
- 1/2 tsp granulated sugar
- 1/8 tsp ground cinnamon
Instructions
Making the Pie Crust:
- Sift the flour, salt and sugar into a large bowl.2 cups all purpose flour, 3/4 tsp salt, 2 tbsp granulated sugar
- With a pie cutter cut in the shortening until the particles are pea sized.2/3 cup shortening
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.1/4 cup cold water
- Press into a ball then separate the ball into 2 balls: one for the bottom crust and one for the top.
Making the Peach Pie Filling:
- In a bowl combine peaches, sugar, cornstarch and lemon juice.4 cups sliced peaches, 3/4 cup granulated sugar, 1 tbsp cornstarch, 1 tbsp lemon juice
Baking the Pie:
- Preheat your oven to 425 degrees F.
- Roll out one ball of the pie crust for the bottom crust of the pie. Then place it into your pie plate. Gently press down.
- Add the peach pie filling.
- Now for the top crust, roll out the other ball of dough and place it over the top of the pie. Press together the edges of the crust, then trim off the extra dough. If you want to try a different crust, see above for how to make a lattice crust or crimped edges.
- If you're making a classic pie crust use a knife to make air vents in the top crust by cutting slits in the crust.
- Brush the top crust lightly with milk, then generously sprinkle with a cinnamon and sugar mixture.1/2 tsp granulated sugar, 1/8 tsp ground cinnamon
- In your preheated 425 degree F oven, bake the pie for 20 minutes.
- Then after this time slip a baking sheet onto the rack below the pie, then TURN DOWN the temperature to 350 degrees F, and bake for 35-40 minutes more. Bake until the crust is golden brown and the filling is bubbling in the vents.
More Peach Recipes
Pies, cakes, cobblers and more! See all peach recipes here.
Have a delicious day!
