The Perfect Peach Pie

Stop what you’re doing and make this right now. Seriously. This is a super simple recipe that highlights one of the best things about summer- peaches.

Serves 8-12

  • 2 1/4 cups all purpose flour
  • 1 cup butter, cut into small cubes and chilled
  • 1/2 cup ice water
  • 1/2 tsp salt
  • 6 large or 8 small, ripe yellow peaches, skins removed and cut into 8th’s
  • 1 tbsp lemon juice
  • 2 tbsp white sugar
  • 3 tbsp brown sugar
  • 2 tsp corn starch
  • 3 tbsp whole milk
  • 1/4 cup turbinado sugar
  • pinch of salt

Pie Dough

  1. In a large food processor (this can be done by hand) combine flour, butter and salt. Blitz just to mix slightly. Slowly add the water while food processor is on until a loose mix has formed. (Do not over mix!)
  2. Empty your dough onto a lightly flowered surface and kneed into a ball.
  3. Separate into two even disks.
  4. Cover individual dough disks tightly in plastic wrap and refrigerate for 30 minutes or up to 3 hours.

Preheat your oven to 200ºC (400ºF)

  1. Remove one disk of dough from the fridge.
  2. Roll out on a lightly floured surface until it is 1/8 of an inch thick and will cover the base of your pie dish.
  3. Lay the dough into your pie dish and press down into corners and edges.
  4. Cover with plastic wrap and refrigerate. Let set for 10 minutes.
  5. In a large bowl combine your sliced peaches, corn starch, lemon juice, white sugar, brown sugar, along with 1/2 tsp of salt.
  6. Remove your pie dish, and remaining dough from the fridge.
  7. Roll out your remaining dough on a floured surface until 1/8 of an inch thick.
  8. Cut your dough into 3/4 inch thick ribbons. Set aside.
  9. Pour your peaches into prepared pie dish.
  10. Layer your strips of dough over the peaches, weaving then one over the other to create a classic lattice top.
  11. Pinch edges together.
  12. In a small bowl combine turbinado sugar and a pinch of salt
  13. Using a pastry brush, or your fingers, lightly brush milk over all exposed bits of dough.
  14. Sprinkle sugar and salt mixture evenly over the top.
  15. Bake for 15 minutes at 200ºC (400ºF) then bake for 40 minutes at 175ºC (350ºF), or until the top is a deep golden brown and the peaches are bubbling.
  16. Allow to cool for 15-20 minutes before serving. Enjoy!

*If you feel the crust is browning too quickly, simply over with a pieces of aluminum foil.


Perfect Peach Pie WholePerfect Peach Pie Out of focus slice


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