The Perfect Peach Pie. For ease of assembly and to keep her interest without spending an abundance of time I was going to use premise crust and canned peaches. I love this recipe too! Flaky cream cheese pie crust was just the right touch. Or would it not bake properly tomorrow? Refrigerate until ready to use. I just took it out of the oven and can’t wait to taste it with my family tonight. Opt out or, tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes, ripe peaches, peeled and sliced, approximately 5 cups. Cooking time:60 minutes Preparation time: 2hours. By Susan52. Pat it … I hope you love every recipe that you try from us! 2. Loosely Cover the pie with foil if it is starting to brown too quickly. Thanks again. Ease one of the rounds … I’ll definitely be making this for many years. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Let me know how it goes! Perfect Peach Pie, a Southern classic pie made with simple ingredients, sliced fresh juicy peaches, brown sugar, cornstarch, a little vanilla, and piled high in a homemade buttery, flaky crust. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour. The pie will still be juicier with frozen versus fresh. Though, my dough turned out very soft, melting in my hands. going to give to a try…. I just made this and it came out awesome! I added it now; see step #5 and added a picture. Hi Nicole, to be honest, I really haven’t tried it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I read to reduce flour to 1/3 cup and lessen sugar. Any Suggestions on how to remedy this? I’m so glad you asked. Bake on the center rack of the preheated oven for 20 minutes. You can also make a regular topping and cut slits in the top for the steam to escape. I’m assuming that was an auto correct :). Were your peaches ripe when you used them? I’ve never made pie before (other than pudding pie using a pre-made crust). Homemade meals are so worth it than store or restaurant bought. Last time the bottom crust was not really baked well, the dough looked and tasted almost like raw, it was dull white and not golden like on top. Can we replace butter with oil to make it vegan? My family loves peach mango pie (from Jollibee a Filipino fast food restaurant) then I found your peach pie and would like to try but can I make this with half peach and half mango? Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir. I’m looking to make the Crust recipe for Thanksgiving but my question is, have you ever made an apple pie instead of peach, and do you have a recipe for it? Preheat oven to 425. Canned peaches are a tasty and easy choice for making peach pie. Serves :10. Natasha, your pie dough is the best! Thanks for sharing! Sprinkle them with the ground nutmeg. Refrigerate until ready to use. Thanks for the reply! I’m a working mom and really exhausted when I come home and still want to bake and or make savoury dishes for them and end up going to bed so late (early morning) then wake up few hours later to go to work. Pit peaches and slice into 1/4″ thick slices. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. I took it over to my parent’s house and we hardly could wait for it to cool down before eating it. The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. Probably I have to add less cream at the end. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. , I sure did! Though I added like 20 extra minutes in the oven. I’m so glad you all enjoyed it. Bake the pie for 15 minutes, then reduce heat to 375. Thank you so much for the recipe. This Peach Pie Recipe is so delicious and perfect for Summer! Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. If you’re using a pre-made crust or a smaller pie dish, you should cut down the recipe to 5 cups of peaches or it will run over. this will make removing the skins way easier. , At this moment, I’m trying to get all the smoke out of the house and shut off the smoke detector. Vanilla & nutmeg are wonderful compliments to other fruit pies. I love your recipes and your goofy personality. It really is the perfect peach pie! Easy to follow the recipe and fun to make!! 2. I like to know if u can use canned peaches instead ! Does anything sound more homey than a deep dish peach pie? Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. I think that would work, but I do think fresh peaches might hold their form a little better. I will definitely be making this again! Learn more... Natasha's top tips to unleash your inner chef! If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog . That sounds crazy good with ice cream…. Ingredients Hi Natalie, make sure the dough is chilled before handling and dusting the dough with a little flour can help if it becomes sticky. Read my disclosure policy. I'm Natasha Kravchuk. Visit NatashasKitchen.com for the Pie Lattice Tutorial. Rich, buttery, flaky crust, sweet peach filling that's like heaven. Yum! If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands. Cook a syrup, mix it in to the sliced … This step-by-step recipe will guide you through making a perfect, classic peach pie. 0 from 0 votes. Do you think I could make everything a week ahead and freeze? Do you think the nutmeg will do well with the mango in this recipe? He kept going back for “just a little bit more.” Thank you for making my first stab at pie crust a success! This post may contain affiliate links. Thanks!!! Save my name, email, and website in this browser for the next time I comment. Maybe when the fire truck shows up, I’ll give them some pie. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. The key to this pie is the cornstarch. The perfect peach pie is within your grasp. Wrap the discs in plastic … Best review of the night Thanks Jana! If you try it, please share with us how it goes. Add the peaches. Check and see the methods I use to make this recipe the "Perfect Peach Pie". Repeat as necessary. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes. Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. I’m happy to hear that Jillian, thanks for sharing! Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). In a large bowl combine the sliced peaches and lemon juice, gently toss together. We don’t like overly sweet desserts so this pie isn’t overly sweet as it is. Instead of using lemon juice, as most recipes recommend, I used orange zest… Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. That apple pie was awesome I loved it thanks I want a peach pie made the same way. This looks so yummy! Food stylist: Maggie Ruggiero. Enter the pie. Pour the peach filling into the pie crust and dot with the butter. There’s no peaches out this time of year! The perfect peach pie is within your grasp. Prop stylist: Theo Vamvounakis. I attempted your pie crust recipe but FAILED miserablely. Make this pie for someone you love. we would appreciate it. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. I really appreciate it! To be honest I haven’t had that experience. This looks like the exact thing I want to eat right now. Wet edges of the bottom pastry disc with some cold water. I still have hope that even without the edging, it will taste good. Do you have any ideas how to fix that? I made this pie as a request from my husband for his birthday. I love you site and Thank You! Roll out second disc of pastry. Then lower the heat to 375°, and bake until the crust turns golden, and the juices bubble merrily — 35-40 minutes. If keeping pie … Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Thank you. It was hard to pick it up to put in a baking dish. I have a sweet tooth, but sugar-loaded pies just aren't my thang. Made the pie last night and it turned out beautiful!! Natasha, Browse more than 55 ways to bake peach pies using fresh or frozen peaches, from double-crust or lattice-top pies to peach cream pies. Thank you so much for pointing that out! Thank you. Thank you for sharing that with us! I’ve always been intimidated to make pie…thought it was super complicated/difficult. Thank you! , Thank you for your feedback, i will be making this soon. Whisk together pie filling ingredients. Transfer peaches to a large mixing bowl. Peach pie is a quintessential part of summer. 5. Can I freeze the completed pie prior to baking to be used later? Hi Brooke, making the filling too far in advance would cause it to get too juicy as the filling sits with the sugar. Thank you for such a nice review on the recipe. It was delicious! Blanch peaches by putting them in boiling hot water for 1 min. It’s functional. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers. It’s alot of work but totally worth it when I see smiles on their faces and asking me to make more. I’m all smiles! My hubby said it was very good as well…. I’m glad to hear you both enjoy the recipe! Thanks Natasha for your wonderful recipes and all the best to you and your family from us here in Canada. The information shown is Edamam’s estimate based on available ingredients and preparation. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There is nothing better than Homemade Peach Pie in the Summer! Isn’t it amazing! You have me hooked on anything pie which is funny because I never thought twice about it. There should be pebbles of butter throughout the mixture. Transfer the dough to a 9-inch pie plate. My best guess would be 5 cups of peaches is to use 1/3 cup of flour and cut down the sugar slightly unless your peaches or tart. Can you substitute to Can Peaches since I cant find fresh peaches around this time of the year? Note, I use about half to two-thirds of … I haven’t tried to reduce the flour – I’m not sure it would thicken as well if you cut down on the flour and if you are cutting the sugar, be sure that your peaches are very sweet. I ended up making the pie last night I added 1 1/2 cups of blackberrys and 6 cups of peaches. For most of us, a great and truly perfect peach is a rare event. I can’t believe I missed that step. If I change the peaches to apples would it work or no? It uses fresh, ripe peaches and complements them with just a hint of lemon zest, cinnamon, nutmeg, and clove. thank you, Hi Desiree, there’s no butter in this recipe. Truly, a summer treat during peach season! This is one of the easiest homemade pie recipes you can ever make. would it be fine to leave the skin on the peaches? Roll out your second pie crust and cut into small squares. Mine is in the oven right now. pitted, peeled and sliced 1/4" thick (~6 1/2 to 7 cups sliced), Click here for the tutorial on how to make the woven lattice topping, http://www.crisco.com/Recipes/Details.aspx?recipeID=641, https://natashaskitchen.com/2011/03/09/cinnamon-apple-pie-recipe/. Going to attempt this tonight with my young daughter (4). Hi Miriam, we do not at this time but you can find all of our pineapple recipes HERE. 3 1/2 lbs  peaches, pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced) With the most amazing delicious flavors, this is going to be your go to pie recipe all summer long. Oh and keep in mind this is a deep dish pie so if it’s a pre shaped pre-made crust, this may be too much filling for a smaller pie pan. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. This was such an amazing recipe to tackle, especially with peaches just picked yesterday. I’m so happy I found your site! Set aside. It turned out very good. Turn the dough out onto a lightly floured surface, and gather together into a rough ball. It really is the perfect peach pie! :-O!! Hi Vanessa I really haven’t tested it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I hope that’s somehwat helpful! Alina, I would not recommend leaving the skin on. Hi Natasha! Made this tonight & my family absolutely love it!! Natasha’s favorite tips to unleash your inner chef! Thank you so much for sharing that with me. 9” is good but how deep? Rinse your chin and understand that no melon, apricot or blackberry can compete. I have a sweet tooth, but sugar-loaded pies just aren’t my thang. Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt. How should I store it? You are welcome, I’m glad it turned out great . I’m so happy you enjoyed it . Pit peaches and slice into 1/4" thick slices. this will make removing the skins way easier. I made a few slight changes though…I added some cinnamon and just a pinch of ginger, and YUM! Now I want more!! Thank you! Divide this ball in half. NYT Cooking is a subscription service of The New York Times. Would I be able to make the entire filling and refridgerate it overnight? 1. Natasha, Thank you so much for the reply…. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Click here for the Tutorial on how to make a Lattice top, Click here for the Perfect Flaky Pie Crust Recipe. Thank you for the suggestion! Thanks for stopping by! It will still taste amazing, but it firms up as it stands. Oh well, I can just imagine how beautiful it was . I’d love to see your pie! Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers. Any other advice that would help? The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. Hi Roma, thank you so much for your thoughtful comment! I love that this pie isn’t overly sweet. I suggest you try our new all-butter crust which is our most popular crust and I feel it’s a little easier. This step-by-step recipe will guide you through making perfect peach pie recipe perfect diner-style à mode! Be at least 2 hours so the filling to get it thick and don. Me eat the pie cool down ideally at least 2 hours so the too! Nothing better than homemade peach pie you said not to over fill at the end or. 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