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I swear.. this computer is going to be the death of me. We wiped the hard drive TWICE this week and it still keeps crashing! Ahhhhh. Psycho Jess is in full force right now because it is the most annoying thing EVER. Anyways though, onto more happy stuff. Peach Pie. Last Sunday my family went pumpkin picking and it was pretty awesome. Especially because there were apple cider and cider donuts involved.
Here’s our great family photo…. They’re hard to come by these days! Ha
And this guy… <3 (Those are baby apples in his hands that he would not let go of for anything.)
The only thing that wasn’t so awesome though, was there were yellow jackets EVERYWHERE. It was incredibly annoying because we were swatting them away the entire time. I mean, like so bad that when you put food down for 1 second there were 6-7 swarming on top of it. Gross! But we did have a really great time and on the way out we got a big bag of peaches and my mommy got me these pretty amazing sunflowers. I was debating on what to do with the peaches and it was pretty obvious.. peach pie.
Don’t you just love the smell of peaches? Just the smell alone makes my mouth water. But when baking.. that is something completely different. The smell of the peaches mixed with the scent of spices will make your home smell like Fall for hours. Sounds perfect, right? The filling gets gooey and the flavor is out of this world. The crust is perfectly buttery, flakey and super quick to come together. It holds up to all of the filling and does not become soggy in the slightest!
While the pie is baking, you’ll notice the liquid rises to the top a little bit. Don’t freak out! I worry every time that my pie is going to come out liquid-y but it never, ever does. By the time it’s done baking, everything thickens up beautifully and it’s gooey and perfect.
I make this pie every year and I’m telling you.. You will never ever need another peach pie recipe again! You will be hooked.
Also.. Vanilla ice cream is mandatory. What is pie without it?
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Homemade Peach Pie
Ingredients
*Pie Crust*
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 3 tbs granulated sugar
- 1/4 cup vegetable shortening cold
- 3/4 cup salted butter cold & cubed
- 2 tbs -1/4 cup cold water or more as needed
*Peach Filling*
- 4 1/2 cups peaches peeled, cored and sliced 1/2" thin
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbs cornstarch
- 3 tbs water
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 tsp lemon juice
- 1 tbs salted butter
- 1 egg white lightly beaten
- 1-2 tsp granulated sugar
Instructions
- In a large bowl, whisk dry ingredients together and add shortening. Break it up into small pieces and coat with flour. Add cold, cubed butter and squeeze with your hands or use a pastry blender to cut it in until crumbly, like a coarse meal. Add cold water until it just forms into a dough - be sure to only add water as needed as you don't want the dough to be too wet. Form dough into a ball and cut on half. Press into a disk-like shape, wrap tightly in plastic wrap and chill for 30 minutes in the refrigerator before using.
- In another large bowl, whisk both sugars together.Toss gently with sliced peaches to coat and set aside for 1 hour.
- During this hour, (after the dough has chilled for 30 minutes) get your pie crust ready. Grease a pie plate and roll out each disk to be about 10-11". Press one rolled out crust down into the bottom of the dish, going up the sides. With the second crust, cut into 1-1 1/2" strips for lattice top.
- Preheat oven to 425 degrees.
- After 1 hour, peaches will be sitting in a bowl of juice. In a small bowl, combine corn starch, spices and water until smooth. Separate the peaches and juice and pour the juice in with the corn starch mixture - set the peaches aside for later. Pour mixture into a small saucepan on low heat and whisk until thickened. Be sure to whisk constantly because it may over-thicken very fast and become gloppy. (If this happens don't panic, just whisk furiously and it will smooth out! You want it to be thick enough to coat the back of a spoon and when you slide your finger across, the line should stay for a few seconds.) Stir in butter and lemon juice. Once butter is melted, gently fold in the sliced peaches.
- Pour filling into prepared crust and arrange the dough strips into a lattice pattern. Brush the egg white on top of the crust and sprinkle with granulated sugar before placing into oven. Bake for 10 minutes at 425 degrees then turn temperature down to 350 degrees for 40-45 minutes. After about 25 minutes, you may notice the edges are starting to brown. If this happens, cover just the edges with foil and bake for the remaining time. Pie is done when the top is very lightly browned. (While baking, you may notice liquid rises to the top but don't worry, by the time baking is done it will thicken up beautifully.)
- Pie will keep for up to 3-4 days stored in an airtight container at room temperature. You may also store in the refrigerator.
Pie crust recipe from Paula Deen. Pie filling adapted from Taste of Home.
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This pie was WONDERFUL! It turned out exactly as described. I did have a bit of run over with the juices, so the 2nd time I used the recipe, I just put some foil underneath it.
I made it for my mom’s birthday in July, and she is still talking about that pie!
Thank you!
That’s so wonderful to hear, Lisa!! You’re very welcome! I am so happy your mom enjoyed the pie, I bet it made her birthday extra special! 🙂
Pretty pie, but the instructions never specified where/when to add the cornstarch, nutmeg, lemon juice, etc. I think I’ll be able to figure it out, though! 🙂
Hi misty, the paragraph starting with the sentence, “After 1 hour, peaches will be sitting in a bowl of juice.” tells you exactly when to add those ingredients. Hope this helps!
Made this Peach Pie real quick last night for a BBQ using Palisade Peaches from Palisade Colorado!! I was not sure how it would turn out as I rushed it. But….. this was the BELL of the BALL!! Fantastic pie! This is my “Go To” Peach Pie recipe forever more!!
This makes me so happy! Thanks for letting me know, Jennifer! <3
Do you think I could use frozen peaches in a pinch?
Yes, I think so! I’d let them thaw a bit first.
I have tons of peaches right now and can’t wait to try your recipe! Question: Can you double your crust recipe, so you can get 2 double crust pies? If so, would you double everything? Also, do you think after the pie is baked and cooled that it will freeze ok?
Yes to everything! Double everything and freeze after fully cooled. 🙂
Made this tonight. The flavor is AMAZING…. however, it was like soup. We all ate it and loved the flavor…but I’m going to have to change something (possibly more corn starch?) when making it next time.
Oh no, I’m sorry to hear that, Julia! Yes, more corn starch may make it thicker next time.
My pie crust was very crumbly and Hard to roll out… Adding water just made it sticker but didn’t help it stop crumbling… great otherwise!
I made this pie this afternoon. It was so delicious! I used refrigerated pie crusts and it still was the best peach pie ever!
Made it and it was fabulous! The only thing I changed was saving the peelings, made a paste with a food processor out of them and added back into the peaches (most of the nutrients are in the peelings). Just wonderful. I am making more as I now have several people who want their own pies.