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 thinly slice. Place into a medium-sized bowl. Sprinkle grated ginger, brown sugar, cornstarch, salt and lemon juice. Toss then set aside.
  3. Prepare the shell: On a lightly floured surface, roll out one disc of pie dough to a 12-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. Spoon the remaining liquid over top. Cut butter into small pieces and nestle in.
  5. Prepare the top crust: Roll out second disc of pie dough in a rectangular shape. Use a pastry wheel to cut evenly-spaced strips through the dough, about ½-inch wide. Lay a strip across the centre of the pie. Lay a second strip over top at a 90° angle from the first. Take a third strip and lay it the same direction as the first, weaving it under second strip. Continue weaving remaining strips to complete lattice effect. Trim off excess dough and crimp lattice to the bottom crust.
  6. Finish the top: Beat egg with water. With a pastry brush, carefully brush egg wash on the lattice detail. Sprinkle sanding sugar on the lattice work.
  7. Place pie onto a baking sheet, transfer to oven. Rotate the pie after about 40 minutes. 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 ice cream.
Pin It

Classic Peach Pie

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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

  • clock icon
    110 MIN
  • 8 SERVINGS
A slice of Classic Peach Pie

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!

The Classic Peach Pie just out of the oven

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 summer in cottage country as pie.

Ingredients for Classic Peach Pie

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

Fresh peaches sliced for the pie

PEACHY

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!

The filling for the pie ready to be tossed together

KEEP IT REAL

I’ve never been a fan of pies that appear or taste overly processed. One way to avoid that here is to leave the skin on the peaches. Slicing your fruit with the skin on will yield more flavour, colour and texture. I also find this makes the pie less “weepy”. Nothing worse than a sad pie!

Pie plate lined with all-butter pie dough

SO DOUGH

I’m a firm believer that every great pie maker has one, if not two, solid, never-fail pie dough recipes. 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 highly pleasing richness to the fruit. Whenever I make a savoury pie like our TURKEY POT PIE or our traditional TOURTIÈRE, I prefer to use our BUTTER-SHORTENING PIE CRUST instead.

The filling spooned into the pie plate

WANNA SPOON?

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 the liquid on top, as directed.

Lattice weave of pie dough on the top of the pie

CRISS CROSS

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.

Classic peach pie

Once your CLASSIC PEACH PIE comes out of the oven, you may be tempted to dive in way before it’s cooled. Don’t do it! Step away from the pie! Once it’s cooled to room temperature, serve it with some VANILLA ICE CREAM. You’ll see, it’s the perfect accompaniment.

A slice of Classic Peach Pie

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

PIN ME!

Click the Icon to pin this recipe to your board.

Classic Peach Pie

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Classic Peach Pie

Ingredients

  • 6-8 cups fresh peaches (about 12), sliced
  • 2 tablespoons freshly grated ginger
  • ¾ cup brown sugar, loosely packed
  • ¼ cup corn starch
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 2 discs all-butter pie dough
  • 2 tablespoons unsalted butter
  • 1 egg
  • 1 tablespoon of water
  • a sprinkling of sanding 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 thinly slice. Place into a medium-sized bowl. Sprinkle grated ginger, brown sugar, cornstarch, salt and lemon juice. Toss then set aside.
  3. Prepare the shell: On a lightly floured surface, roll out one disc of pie dough to a 12-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. Spoon the remaining liquid over top. Cut butter into small pieces and nestle in.
  5. Prepare the top crust: Roll out second disc of pie dough in a rectangular shape. Use a pastry wheel to cut evenly-spaced strips through the dough, about ½-inch wide. Lay a strip across the centre of the pie. Lay a second strip over top at a 90° angle from the first. Take a third strip and lay it the same direction as the first, weaving it under second strip. Continue weaving remaining strips to complete lattice effect. Trim off excess dough and crimp lattice to the bottom crust.
  6. Finish the top: Beat egg with water. With a pastry brush, carefully brush egg wash on the lattice detail. Sprinkle sanding sugar on the lattice work.
  7. Place pie onto a baking sheet, transfer to oven. Rotate the pie after about 40 minutes. 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 ice cream.

Related by Recipe Type

Related by Ingredient

For More Great Ideas Visit:

Related Recipes