The Perfect Peach Pie
This Perfect Peach Pie is loaded with juicy summer peaches, a hint of cinnamon, and a buttery golden crust, the easy delicious peach pie recipe your whole family will ask for again and again.
Why This Is The Perfect Peach Pie
There is something about the smell of a peach pie baking that instantly says summer. This Perfect Peach Pie recipe layers juicy, sun ripened peaches with a touch of cinnamon and a buttery, flaky crust that shatters with every bite. It is the kind of dessert that disappears fast at a backyard barbecue or shows up proudly next to the pumpkin pie on your Thanksgiving table.
What sets this version apart is a small but mighty addition: a box of peach flavored gelatin folded right into the filling. If you grew up loving a Jello peach pie recipe from a family cookbook, you will recognize that signature sweetness and glossy finish here, paired with the texture of a truly homemade, traditional peach pie.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pastry cutter helps you work the butter into the flour quickly so the crust stays cold and flaky, and a reliable ceramic pie dish promotes even browning on the bottom crust, which is often the hardest part to get right.
Choosing The Best Peaches For Pie
The peaches are the star here, so it pays to choose well. Look for peaches that are fragrant and give slightly when pressed near the stem, but are not yet soft and mushy. Freestone varieties are easiest to slice since the pit comes away cleanly.
- Ripe but firm peaches hold their shape during baking
- Very juicy peaches may need an extra tablespoon of cornstarch
- Underripe peaches can be left at room temperature for a day or two before using
Chef's Tip: To peel peaches quickly, drop them into boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off with a paring knife.
The Secret Behind This Easy Delicious Peach Pie
Many traditional peach pie ingredients lean on cornstarch alone for thickening, which works but can sometimes leave the filling a bit dull in flavor. Adding peach gelatin to the mix does double duty. It helps the filling set into clean, sliceable wedges, and it deepens the peach flavor in every single bite, even if your peaches are a touch underripe.
This trick is especially handy if you are prepping a peachy pie for a holiday table, like a Thanksgiving peach pie, when you want a dessert that slices beautifully for a crowd and still looks gorgeous after sitting out for a few hours.
A Few Notes On The Crust
A flaky crust comes down to cold ingredients and a light hand. Keep your butter and water ice cold, and resist the urge to overwork the dough. Pea sized lumps of butter in the dough are exactly what you want, they create those irresistible flaky layers as the pie bakes.
Ready to make it? Here is the full step-by-step recipe:
The Perfect Peach Pie
This Perfect Peach Pie is loaded with juicy summer peaches, a hint of cinnamon, and a buttery golden crust, the easy delicious peach pie recipe your whole family will ask for again and again.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling, for a one crust peach pie use half this amount
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt, divided between crust and filling
- 1 cup unsalted butter, cold, cubed
- 1/2 cup ice water, more as needed
- 6 cups fresh peaches, peeled and sliced, about 7 to 8 medium peaches
- 1 box peach flavored gelatin, for that classic jello peach pie flavor boost, optional but recommended
- 3/4 cup granulated sugar, for the filling, adjust to peach sweetness
- 3 tbsp cornstarch, for thickening
- 1 tsp ground cinnamon
- 1 tbsp lemon juice, freshly squeezed
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing gently until the dough just comes together. Divide in half, shape into two discs, wrap, and chill for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack to catch any drips.
In a large bowl, toss the sliced peaches with the peach gelatin, sugar, cornstarch, cinnamon, and lemon juice until evenly coated. Let sit for 10 minutes so the juices release slightly.
Roll out one disc of dough on a lightly floured surface and fit it into a 9 inch pie dish, trimming any excess overhang.
Pour the peach filling into the crust, mounding it slightly in the center.
Roll out the second disc of dough and place it over the filling, or cut it into strips for a lattice top. Trim, fold, and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few small slits in the top to let steam escape.
Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling.
Let the pie cool on a wire rack for at least 3 hours before slicing, so the filling has time to set fully.
Equipment
- 9 inch pie dish
- Pastry cutter or fork
- Rolling pin
- Large mixing bowl
- Pastry brush
- Wire cooling rack
Notes
Serving, Storing, And Variations
Let your Perfect Peach Pie cool for a full three hours before slicing. I know it is tempting to dive in while it is warm, but this resting time lets the filling set so your slices hold together instead of spilling onto the plate.
Serve slices slightly warm or at room temperature, with a scoop of vanilla ice cream melting over the top for the ultimate finish. Leftovers keep well covered loosely at room temperature for up to two days, or in the fridge for up to four.
Chef's Tip: If you want a lattice top peach pie for extra wow factor, chill the dough strips for 10 minutes right before weaving them, they hold their shape far better in the oven.
Looking to switch things up? Try a one crust peach pie topped with a buttery crumb topping for a more rustic, less fussy version, or add a handful of fresh raspberries to the filling for a fun summer twist. However you slice it, this is destined to become your new best peach pie recipe, the one you reach for every single summer.
