Old Fashioned Peach Pie With Fresh Peaches

How To Brand the Perfect Peach Pie

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Credit: Photograph: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

The best way to celebrate peak-season peaches? A freshly baked pie. This no-frills version lets the sweet fruit shine, highlighting its bright flavor and perfume-similar aroma. Serve a piece with a scoop of vanilla ice cream and you lot accept a perfect summer dessert. Or bring the pie to a picnic and watch everyone's eyes instantly low-cal upwardly. It's incommunicable to dislike!

This step-by-pace recipe will guide y'all through making a perfect, classic peach pie. It uses fresh, ripe peaches and complements them with just a hint of lemon zest, cinnamon, nutmeg, and clove. Eat it for breakfast or dessert, with whipped foam or ice cream — you lot actually can't become wrong.

Credit: Photograph: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

What Kind of Peaches Are Best for Peach Pie?

When it comes to blistering a pie, the most important thing to consider isn't the color of the peaches (both yellowish and white piece of work great), but rather the variety. Peaches come in 2 different wide varieties: clingstone and freestone. Clingstone peaches have pits that cling to the flesh, making them difficult to remove. But freestone peaches have pits that fall right off, making them platonic for baking. Grocery stores don't e'er label their peaches every bit such, but y'all tin inquire the employees which peaches are which. Freestone peaches are more than commonly available in grocery stores, and clingstones are more typically plant at farmers markets.

As far as how many peaches yous'll need, our recipe calls for four pounds fresh peaches. This roughly translates to 8 big peaches, or 16 very small peaches. Peaches range in size significantly, so you'll want to weigh the peaches in order to find out how many you need. If you don't have a scale, you tin measure them out by book afterwards slicing. You'll need 7 1/2 cups of sliced peaches full.

Credit: Photo: Ghazalle Badiozamani; Nutrient Styling: Jesse Szewczyk

Do You Have to Peel the Peaches?

While you don't technically have to peel your peaches, we highly recommend it. As the pie cooks, the peach skins fall off and go tough, adding an unpleasant texture to the filling. To avoid this, we call for quickly blanching the peaches in boiling water, which makes them like shooting fish in a barrel to pare. It only takes about 15 minutes and makes for a much more enjoyable eating experience.

To do so, cutting a pocket-sized "X" in the lesser of each peach and place them in a pot of boiling water. Blanch for 1 minute and so immediately transfer to an water ice bath to absurd down. The peel around the X's will showtime to curl away and yous'll be able to easily peel information technology off.

Credit: Photo: Ghazalle Badiozamani; Nutrient Styling: Jesse Szewczyk

three Tips for the Best Peach Pie

Before you head into the kitchen, keep these tips in mind.

1. Make sure your peaches are ripe. The best peach pies are made with fresh, ripe peaches (even meliorate if they're local!). If your peaches feel hard to the touch, place them in a brown newspaper purse and leave them out at room temperature overnight. If they still feel hard the next morning, requite them another day to proceed to ripen. Perfectly ripe peaches volition give a little when (gently) squeezed.

ii. Bake your pie on a foil or parchment-lined sheet pan. This will catch any filling that might bubble out of your pie and otherwise burn onto the lesser of your oven. It will make cleanup much easier and preclude your oven from smoking.

3. Let it cool for at to the lowest degree three hours earlier slicing. Slicing into your pie while it'south still warm can cause the filling to run out before it has fourth dimension to set. To forbid this from happening, be patient and requite your pie at least three hours to cool off. To test if it's ready, touch the bottom of the pie pan. If it'south even so warm, keep waiting.

Credit: Photo: Ghazalle Badiozamani; Nutrient Styling: Jesse Szewczyk

A pace-by-step recipe for making the absolute best peach pie.

• shellfish-costless
• fish-gratis
• booze-free
• vegetarian
• peanut-free
• pork-complimentary
• pescatarian
• tree-nut-free
• high-fiber
• soy-free
• scarlet-meat-complimentary

Per serving, based on

x

servings. (% daily value)

• Calories 395
• Fatty 12.i 1000 (18.6%)
• Saturated 4.3 chiliad (21.6%)
• Carbs 72.3 one thousand (24.1%)
• Fiber 6.3 g (25.1%)
• Sugars 35.9 g
• Protein 4.nine g (9.8%)
• Sodium 234.5 mg (ix.8%)

Ingredients

• four pounds

  peaches, preferably freestone (about 16 small or viii large)

• l

  large lemon

• 1/2 cup

  packed lite brown saccharide

• one/iv cup

  granulated sugar

• 5 tablespoons

  cornstarch

• ii teaspoons

  vanilla extract

• 1 teaspoon

  ground cinnamon

• 1/four teaspoon

  footing nutmeg

• ane/4 teaspoon

  ground cloves

• 1/four teaspoon

  kosher common salt

• All-purpose flour, for dusting

• 1 (14- to 16-ounce) package

  prepared pie crusts (or 1 homemade double pie crust)

• 1

  large egg

• one tablespoon

  h2o

• three tablespoons

  coarse sugar, such as demerara

Instructions

1. Rut the oven. Arrange a rack in the center of the oven and estrus the oven to 350°F. Line a rimmed baking sail with aluminum foil or parchment newspaper.

2. Prep the peaches. Bring a large pot of water to a boil over loftier heat. Meanwhile, fill a large bowl with ice water. Using a dent knife, score 4 pounds peaches by cutting an "X" through the skin on the bottom of each peach.

3. Working in batches, gently lower the peaches into the boiling h2o and flinch until the skin at the "Ten" starts to peel back, about 1 minute. Remove the peaches from the water with a slotted spoon and immediately transfer to the ice water bath. Let sit for 1 minute, then remove from the ice bath and carefully peel the skins off using a paring pocketknife. Halve, pit, and cut the peaches into 1-inch pieces (about 7 1/2 cups). Identify in a large bowl.

4. Make the filling. Finely grate the zest of 1 large lemon (about 1 tablespoon) over the peaches, and so juice the lemon (about 3 tablespoons) over the peaches. Add 1/ii loving cup packed light dark-brown sugar, 1/4 loving cup granulated saccharide, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, 1 teaspoon basis cinnamon, ane/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and i/4 teaspoon kosher table salt to the bowl. Toss to combine, making sure in that location is no unmixed sugar or cornstarch left in the bottom of the bowl.

5. Line and fill up the pie pan. Unroll one of the pie doughs on a lightly floured surface. Roll into a 12-inch round. Transfer to a 9-inch standard pie pan (not deep dish). Press the dough into the bottom and up the sides of the pan. Pour the peaches and their juices into the crust and arrange into an even layer.

6. Weave a lattice pinnacle crust. Roll out the second pie dough into an xi-inch round. Cut into 1 1/two-inch wide strips. Lay one-half the strips horizontally over the pie, spacing them evenly apart using the longer strips in the center of the pie and the shorter strips toward the edges. Fold every other strip in one-half back on itself.

7. Lay ane of the remaining strips vertically over the pie so that it lays across the unfolded horizontal strips. Unfold the folded horizontal strips and then they lay over the vertical strip and fold the strips running under the vertical strip dorsum over height.

8. Lay some other vertical strip of pie crust over the pie. Go along swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed, then echo the same pattern on the other half. (Here's a footstep-past-step tutorial.)

9. Seal the crust. Compression the edges of the pie dough together with your fingers or the tines of a fork to seal the meridian and bottom crusts together. (If the pie dough is warm, refrigerate the pie for 10 minutes before moving on to the side by side pace.)

10. Egg launder and sugar the top chaff. Whisk 1 large egg and 1 tablespoon water together in a small basin until no streaks of yolk remain. Brush the crust and crimped edges of the dough with the egg wash, then sprinkle evenly with 3 tablespoons coarse sugar.

11. Bake the pie. Place the pie onto the lined baking canvas. Bake until the filling is bubbling and the crust is deep gilded brownish, lx to 65 minutes. If the edges of the pie chaff showtime to dark-brown also quickly halfway through baking, loosely pall a slice of aluminum foil over the top of the pie.

12. Cool before serving. Transfer the pie to a wire rack and allow cool completely before slicing, at least 3 hours.

Recipe Notes

Make ahead: The pie can exist made upwards to 2 days in advance.

Storage: Embrace leftover pie in plastic wrap and shop at room temperature for upwardly to iii days.

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