Y’all, I have never wanted Peach Pie in my life–cooked stone fruit has never been a favorite of mine. But after making Blackberry Pie in Maine and coming home to ripe peaches in the markets, I just had to make one. What can I say? I love to make pie.
Baking with peaches isn’t quite as simple as just slicing up ripe fruit and crimping some pie dough. For one thing, if you find perfectly ripe, fragrant peaches, please just eat them as-is. There is very little more delicious. Plus, perfectly ripe peaches might make for an overly juicy pie.
For pie, you’ll need peaches that are just barely ripe. You certainly don’t want them to be overly soft, and they shouldn’t have any dark spots. They should have a little give if you squeeze them lightly, and they should be a little fragrant. Good pie peaches can be difficult to find–I recommend buying some that aren’t quite ready for eating and keeping them in a paper bag for a day or two, just until they are a little soft. This recipe only requires about eight peaches, but I usually buy a few extra since they are so delicate and temperamental.
Now, let’s talk about pie. First things first–make yourself some pie dough. I’m partial to this whole wheat version right now. Put your dough in the fridge to chill and then peel all those peaches.
Again, peaches are fussy. Peeling them isn’t as simple as breaking out a vegetable peeler or a paring knife–both of those will remove a ton of fruit along with the skin. The best way to peel peaches is to blanch and shock them. If you’ve never heard those terms, they basically mean boiling briefly and then plunging them into ice water to stop the cooking immediately.
To do this, start by cutting an “x” into the bottom of each peach. This will loosen the skin a bit and make it easier to remove.
Boil each one for about 30 seconds before plunging it into ice water.
Once you can handle the fruit, use your fingers to start peeling at the “x.”
Then slice them up! Aren’t they beautiful?
After the peaches are peeled and sliced, this pie is a breeze. Toss the fruit with dark brown sugar, cornstarch, salt, and just hint of cinnamon and nutmeg. Peaches don’t need much to be delicious.
Let the filling sit for a few minutes to release any excess juice before transferring it into the bottom crust. Drape more crust over the top, then crimp and vent it before giving it a brush of egg wash and a good sprinkle of sugar. Bake your pie for about 45 minutes and let it cool to room temperature before slicing it up and serving it a la mode. I found Gifford’s Maine Wild Blueberry Ice Cream at Fairway the day after we returned from vacation 💙💙💙
Yeah, I take back everything I’ve ever said about not liking cooked stone fruit. This is a Peach Pie worth craving.
makes one 9-inch standard pie
2 1/2-3 pounds whole fresh yellow peaches (about 8 medium peaches)
1 recipe Whole Wheat Pie Dough, or other good crust
2/3 cup dark brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
3-4 tablespoons cornstarch, depending on juiciness of peaches
1 large egg
1 teaspoon water
Peel the peaches. Fill a 4-6 quart pot with water and bring it to a rolling boil. Fill a medium-large mixing bowl with ice water. Use a paring knife to cut a small “x” into the bottom of each peach. Blanch peach individually in boiling water for 30 seconds. Use a slotted spoon to remove it from the pot and plunge it into the ice water for 15-30 seconds, or until they can be handled. Remove the peach from the water and continue with all remaining fruit. Starting at the “x,” use your fingers to peel peaches. Once all peaches are peeled, pit and slice them.
Preheat oven to 375F. On a floured surface, roll out one disc of pie dough to a 12-inch diameter and fit it in the pan. Trim the edges to 1/2-inch of overhang. Refrigerate while you prepare the filling.
In a large mixing bowl, combine peach slices, dark brown sugar, cinnamon, nutmeg, salt, and cornstarch. Let sit 10 minutes to release some liquid. Transfer filling to prepared crust, leaving behind any excess liquid (there may be a lot). Refrigerate while you roll out the top crust.
On a floured surface, roll the remaining disc of pie dough to a 12-inch diameter. Lay it over the peach filling. Trim the overhang to 1/2-inch and crimp the edges. Use a small, thin knife to cut vents in the top crust.
Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush the entire exposed crust with egg wash. Sprinkle with sugar. Bake for 45-50 minutes, tenting with foil if anything begins to brown too quickly.
Let pie cool completely on a rack. Slice and serve with ice cream, if desired.
Pie will keep covered in the refrigerator for up to five days.