Description
Homemade peach pie brings summer’s sweetness straight to your table with a surprising twist that’ll make taste buds dance. Fresh Georgia peaches nestled in a flaky crust get an unexpected boost from a secret ingredient that elevates this classic dessert from good to absolutely memorable.
Ingredients
Scale
Fruits and Filling:
- 2 lbs fresh yellow peaches
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- ¼ cup + 1 tablespoon tapioca starch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Crust:
- 2 discs pie crust
Toppings and Finishing:
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare peaches by dunking in boiling water for 30 seconds, then quickly transferring to ice water. Peel skin, remove pits, and slice into half-inch wedges. Collect peach slices in a large mixing bowl.
- Combine ¾ cup sugar, ¼ cup tapioca starch, and 1 teaspoon cinnamon in a separate bowl. Sprinkle this mixture over peach slices. Drizzle 2 tablespoons lemon juice and 1 teaspoon vanilla extract. Gently fold until peaches are completely coated. Rest mixture at room temperature for 25 minutes.
- Roll first pie dough into a 12-inch circle on a flour-dusted surface. Carefully drape into a 9-inch pie plate, trimming edges with a half-inch overhang. Pour peach filling into the crust, including all released juices.
- Scatter 1 tablespoon butter pieces across filling. Cover with second rolled-out pie crust, creating either a full top or lattice design. Trim edges, leaving a half-inch border.
- Pinch crust edges to create a decorative seal. Cut 3-4 small steam vents if using a solid top crust. Whisk egg yolk with 1 tablespoon milk and brush across entire top crust surface. Sprinkle 1 tablespoon sugar over the wash.
- Position oven rack in lower third of the oven. Heat to 425°F. Place pie on a rimmed baking sheet. Bake for 20 minutes at initial temperature.
- Reduce oven to 375°F and continue baking 50-60 minutes. Watch for deep golden crust and bubbling filling. Shield edges with aluminum foil if browning too quickly.
- Remove pie from oven and place on a cooling rack. Allow pie to rest completely for 4-5 hours before slicing. This waiting period helps filling set properly.
Notes
- Blanching peaches makes removing the skin super easy, so don’t skip this step.
- Letting the peach filling sit helps release natural juices and intensifies the flavor before baking.
- Chilling your pie dough before rolling helps prevent shrinkage and creates a flakier crust.
- Cooling the pie completely is critical for getting clean slices and allowing the filling to set properly, so resist cutting into it too soon.
- Prep Time: 40-50 minutes
- Cook Time: 1 hour - 1 hour 20 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 275 kcal
- Sugar: 29 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg