Classic Peach Pie - Weekend at the Cottage

Classic Peach Pie

Ingredients

Directions

  1. Preheat oven to 375°F, with rack in the middle position.
  2. Prepare the filling: Cut peaches in half, discard pits and slice thinly. Place into a medium-sized bowl. Sprinkle grated ginger on top of peaches and toss. Mix sugar with cornstarch and then sprinkle on top of peaches. Add lemon juice and toss again.
  3. Prepare the shell: On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
  4. Fill the shell: Spoon peaches into the dough-lined dish using a slotted spoon. Reserve liquid that remains in bowl. Cut butter into small pieces and nestle them in the peaches. If peaches were wet, take 4 tablespoons of prepared peach liquid and drizzle over the peaches and butter.
  5. Prepare the top crust: Roll out second disc of pie dough to 14-inch round. Use a ravioli cutter to draw evenly-spaced strips through the dough, about ½ inch wide. Lay a strip across the centre of the pie. Lay a second strip on top of the first at a 90° angle. Take a third strip and lay it the same direction as the first, weaving it under second strip and over the first. Continue weaving remaining strips to complete lattice effect. Trim off excess dough and crimp lattice to the dough lining the pie plate.
  6. Finish the top: Beat egg with water. Take pastry brush and carefully brush egg wash on the lattice detail. Sprinkle a tiny bit of granulated sugar on the lattice work.
  7. Place pie onto a baking sheet, transfer to oven and bake until crust is golden and the filling is bubbling, about 1 hour 20 minutes.
  8. Cool pie to room temperature before serving. Serve with vanilla frozen yoghurt or ice cream.
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Classic Peach Pie

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Every forkful of this favourite dessert reminds us of the taste of summer!

  • clock icon
    150 Minutes MIN
  • 1 pie SERVINGS

Some claim this fabulous dessert tastes like summer! Try our CLASSIC PEACH PIE!

Few things can compare with the delicious flavours that come from a freshly-baked, homemade fruit pie. Seeing the season’s finest peaches arrive at my local fruit stand inspired this CLASSIC PEACH PIE recipe, and it’s a winner!

Preparing this peach pie is always a joy. It’s also the pie recipe I like to demonstrate whenever a friend or family member asks me to teach them how to make a pie from scratch. Just like our SOUR CHERRY and WILD BLUEBERRY pies, when the fruit is in season, best to grab some quick! There’s nothing as indicative of the summer in cottage country as pie.

When making this CLASSIC PEACH PIE at home or at the cottage keep the following in mind:

We suggest using firm but not overly ripe peaches. If you’re out buying peaches and can’t tell, simply ask to try one. Farmers and local growers are often happy to oblige. Just be careful, they may ask to try your finished pie as a way of returning the favour.

I’ve never been a fan of pies that appear or taste overly processed. One was to avoid that with this recipe is to not blanch and then remove the skin from the peaches. Slicing your fruit with the skin on will yield more flavour, colour and texture. I also this the pie is less “weepy”. Northing worse than a sad pie!

I’m a firm believer that every great pie maker has one if not two solid, never-fail PIE DOUGH recipes. Whenever I maker a savoury pie like our TURKEY POT PIE or our traditional TOURTIÈRE, I use our BUTTER-SHORTENING PIE DOUGH.

For fruit pies and other desserts that require pastry, I use this ALL BUTTER PIE DOUGH. An all butter crust is more flavourful and the butter in the crust adds a richness to the fruit that is highly pleasing.

Some peaches release more juice than others. If the peach mixture remains dry, pour directly into prepared shell. If the peaches are wet, use a slotted spoon to transfer the peach mixture to the shell but spoon a small quantity of peach liquid on top as directed.

Go the extra mile and create a lattice top. You’ll be proud you took the time to create this stunning topper for your pie.

Once your CLASSIC PEACH PIE comes out of the oven you may be tempted to cut into the pie way before it’s completely cooled. Don’t do it! Step away from the pie and wait until it’s cooled to room temperature! After that, just make sure you have some VANILLA ICE CREAM or maybe a frozen yoghurt on hand when you serve. Either is the most perfect accompaniment.

Making a fresh fruit pie from scratch is a labour of love, rewarded with every bite of this remarkable CLASSIC PEACH PIE!

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Classic Peach Pie

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Classic Peach Pie

Ingredients

  • 3 pounds fresh peaches, about 12
  • ¾ cup brown sugar, loosely packed
  • ¼ cup cornstarch
  • 3 tablespoons freshly grated ginger
  • 3 tablespoons lemon juice
  • all butter pie dough, 2 discs
  • 3 tablespoons unsalted butter
  • 1 egg, lightly beaten with 1 tablespoon of water
  • a sprinkling of granulated sugar

Directions

  1. Preheat oven to 375°F, with rack in the middle position.
  2. Prepare the filling: Cut peaches in half, discard pits and slice thinly. Place into a medium-sized bowl. Sprinkle grated ginger on top of peaches and toss. Mix sugar with cornstarch and then sprinkle on top of peaches. Add lemon juice and toss again.
  3. Prepare the shell: On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
  4. Fill the shell: Spoon peaches into the dough-lined dish using a slotted spoon. Reserve liquid that remains in bowl. Cut butter into small pieces and nestle them in the peaches. If peaches were wet, take 4 tablespoons of prepared peach liquid and drizzle over the peaches and butter.
  5. Prepare the top crust: Roll out second disc of pie dough to 14-inch round. Use a ravioli cutter to draw evenly-spaced strips through the dough, about ½ inch wide. Lay a strip across the centre of the pie. Lay a second strip on top of the first at a 90° angle. Take a third strip and lay it the same direction as the first, weaving it under second strip and over the first. Continue weaving remaining strips to complete lattice effect. Trim off excess dough and crimp lattice to the dough lining the pie plate.
  6. Finish the top: Beat egg with water. Take pastry brush and carefully brush egg wash on the lattice detail. Sprinkle a tiny bit of granulated sugar on the lattice work.
  7. Place pie onto a baking sheet, transfer to oven and bake until crust is golden and the filling is bubbling, about 1 hour 20 minutes.
  8. Cool pie to room temperature before serving. Serve with vanilla frozen yoghurt or ice cream.

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