How to Bake Fresh Peach Pie

A double-crust pie filled with ripe summer peaches, a little lemon and a thickener that keeps every slice neat.

Makes

One 9-inch pie, 8 slices

Active time

About 1 hour

Bake

About 1 hour 15 minutes

Cool

At least 3 hours

Fresh peach pie is a double butter crust around sliced ripe peaches, sugar, lemon and a little cornstarch. Peaches release a lot of juice as they bake, so the keys are using fruit that is ripe but still firm, letting the slices sit in sugar to draw out liquid, and thickening that liquid before it goes in the pie.

This recipe works with freestone peaches, which pull away from the pit easily. You don't need to peel with a knife: a quick dip in boiling water loosens the skins.

Ingredients

For the double crust

• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (227 g) cold unsalted butter, cubed
• 6 to 8 tablespoons ice water

For the filling

• 2 1/2 pounds (1.1 kg) ripe but firm peaches, about 6 medium
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons light brown sugar
• 2 tablespoons lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon cold unsalted butter, diced

For finishing

• 1 large egg beaten with 1 tablespoon milk or water
• 1 tablespoon coarse sugar

Instructions

1. Make and chill the dough. Mix the flour, salt and sugar. Work in the butter until it is in pea-sized pieces, then stir in just enough ice water for the dough to hold together when pinched. Divide in two, shape into discs, wrap and refrigerate for at least 1 hour.
2. Peel the peaches. Bring a large pot of water to a boil. Cut a small X in the bottom of each peach and lower them in for 30 to 45 seconds. Move them to a bowl of ice water, then slip off the skins.
3. Slice and sugar. Cut the peaches off the pits into slices about 1/2 inch (1.25 cm) thick. Toss with the granulated sugar, brown sugar and lemon juice, and let them sit for 30 minutes.
4. Drain and thicken. Set a colander over a saucepan and drain the peaches, collecting the juice. Simmer the juice for 5 to 8 minutes until reduced by about half and syrupy. Whisk the cornstarch, cinnamon and salt together, stir them into the syrup and cook 1 minute more until thick, then let it cool for 10 minutes.
5. Combine the filling. Gently stir the cooled syrup and the vanilla into the peaches. Heat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on it.
6. Line the pie plate. Roll one disc into a 12-inch (30 cm) circle and ease it into a 9-inch pie plate. Trim the edge to 1/2 inch (1.25 cm) beyond the rim. Pile in the filling and dot with the diced butter.
7. Add the top crust. Roll the second disc into a 12-inch circle. Lay it over the filling, trim, fold the edges under and crimp to seal. Cut 4 to 5 slits in the top so steam can escape.
8. Chill briefly and glaze. Freeze the assembled pie for 15 minutes so the butter firms up. Brush the top with the egg wash and sprinkle with coarse sugar.
9. Bake. Place the pie on the hot baking sheet and bake 20 minutes at 425°F (220°C). Lower the oven to 375°F (190°C) and bake 45 to 55 minutes more, until the crust is deep golden and the juices bubble thickly through the slits.
10. Cool completely. Cool on a wire rack for at least 3 hours. The filling sets as it cools, so cutting early gives you runny slices.

Common problems

• Runny filling: the pie was cut too soon, or the juices weren't reduced. Wait for the pie to cool fully and bake until the juices bubble thickly.
• Gap under the top crust: the peaches shrink as they cook. Pile them high and pack the slices snugly.
• Soggy bottom crust: bake on a preheated baking sheet on a lower rack so the bottom gets strong heat.
• Brown, dull fruit: cut peaches darken in the air. Toss them with lemon juice right after slicing.

Keep peach pie at room temperature, loosely covered, for up to 2 days, or in the fridge for up to 5. Reheat slices in a 350°F (175°C) oven for 10 minutes to crisp the crust. For more on why a cold, lightly mixed dough bakes up flaky, see Why Cold Butter Makes a Flaky Pie Crust.