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Impeccable Peach Pie Recipe

Impeccable Peach Pie Recipe

Pies, there is so much to be said about a great pie. The flakey dough, the flavorful fillings, the amazing artistry that can go into forming the most intricate crusts. I love pies and peach is a summer favorite of mine. The recipe I’ll be sharing with you today can’t be beat.

There are many things that go into making a great pie. One of the most important skills, I believe can be easily mastered, is Pate Brisee, or french pie dough. When done properly it is absolutely heavenly. Store bought crusts can be ok, but it takes so little effort to make when using a food processor, and it puts the store bought crusts to shame. If you have little to no experience making pie doughs I suggest checking out Martha Stewart’s website for a tutorial on how to make a wonderful crust in your food processor. She has many videos on making Pate Brisee, and she’s a pie genius. You can watch one of them here. I really miss the show. I was the dork that DVRed her show, because I loved all the genius her and her team endowed on us all.

Anyways.. when making the pie dough, chilling all the dough ingredients can help you get the right results, and be careful not to overwork the dough, otherwise it will become dense and not nearly as appetizing. I like to use half All Purpose Flour and half Cake Flour. The Cake flour has a lower gluten content, and this helps to create a much more tender crust and pastry.

In a few weeks I plan to do a video tutorial on Pie dough, and how to master it, so stay tuned…

Impeccable Peach Pie Recipe

I also like to cook off any bitter cornstarch flavors in my fillings. This helps maximize flavor profiles and eliminate any chance that bitter flavors from the cornstarch will be present. Cooking the filling mixture before pouring it onto the peaches also helps begin the thickening process as well, this way the filling thickens and sets up sooner rather than later, helping to keep from over-cooking all those wonderful peaches.

Impeccable Peach Pie Recipe

If you don’t have an oven liner I’d suggest getting one, because they are wonderful, especially when making pies. Once in a while you will encounter a bunch of juices that might boil up and leak over the sides of your pie. The smoking that might begin is not so pleasant, and you DO NOT want to need to remove your pie before it’s done- all just to clean up the mess that is smoking you out of your kitchen. The liner catches these juices to keep them from landing on the heating element, or charring to the bottom of your oven. Here is the one that I use:

If you don’t have an oven liner, I’d suggest placing a foil lined baking sheet on the oven rack below your pie, just as a precaution to catch any juices that might decide to jump ship.

To sum things up this is an awesome recipe that is something simple, classic, flavor-filled,and pure perfection….  Impeccable..

Impecable Peach Pie Recipe

4.9 from 8 reviews
Impeccable Peach Pie Recipe
Yields: 12
Prep time:
Cook time:
Total time:
  • 1 lb butter (4 sticks), cubed and chilled
  • 2½ cups AP flour
  • 2½ cups Cake flour
  • 2 tsp salt
  • 1 Tbsp sugar
  • ¾ cup ice water
  • 7 cups peeled, pitted, and sliced peaches
  • ¾ cup sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ¼ cup orange juice
  • 1 tsp orange zest
  • ¼ cup clover honey
  • 1 tsp vanilla
  • 1 Large egg yolk
  • 1 tbsp water
  • turbinado sugar for sprinkling
  1. Using a food processor, pulse the 2½ cups Ap Flour, 2½ cups Cake flour, salt, and sugar- just to combine.
  2. Add the cold butter to the food processor and pulse 5-10 times until it forms a crumbly, oatmeal like texture.
  3. Pulse the processor while adding the very cold water to the chute of the processor, until the texture is still crumbly but when squeezed it holds together. This should take no longer than 15 to 20 seconds. Be sure not to over process the dough. It shouldn't come together in a ball, and bits of butter should be speckled through the dough.
  4. Pour onto a surface covered in plastic wrap and separate in two.
  5. Press and form into two discs and individually wrap well in plastic wrap. Refrigerate for at least one hour.
  6. Place your prepared peach slices in a large bowl.
  7. Whisk together the, corn starch, sugar, cinnamon, cloves, and salt in a medium saucepan.
  8. Whisk in orange juice, orange zest, honey and vanilla. Begin heating on medium high heat and boil for 2 minutes. This process will help to cook off the bitter cornstarch flavor so that it is not present in your pie filling.
  9. Once boiled pour this mixture over the peaches and toss to coat. Cover and set aside.
  10. Roll out your pie dough ⅛ in thick, and line a 9-10 inch pie dish. Be sure to not let the pie dough get too warm while working with it. If the butter begins to melt, it will absorb into the flours and your crust won't have the tender and flaky end result that we are looking for. If it begins to get to warm, put it back in the refrigerator to chill for 20-30 min, and begin working again.
  11. Once the pie dish is lined with dough, place in the refrigerator while you roll out the second disk for the top crust.
  12. Roll out the second disk to ⅛-1/4 in thick, and cut into strips with a pastry cutter for a lattice top, or leave it in it''s solid state for a solid top crust.
  13. Pour your peaches into the dough lined pie dish, and begin topping with lattice top, or solid crust. Cut off excess leaving ½ inch around edges for crimping. Crimp the edges, and place the pie in the freezer for 15-20 min. ( if using a solid top crust, and not a lattice top, be sure to score the top of the pie so that it can properly vent steam while baking.)
  14. While the pie is chilling in the freezer, preheat your oven to 450 degrees F.
  15. Whisk the egg yolk and water together in a small bowl, forming and egg wash.
  16. When the oven is preheated, pull your chilled pie out of the freezer and brush with the egg wash, then sprinkle the top of the pie with the turbinado sugar.
  17. Bake at 450 degrees F for 15 minutes, then reduce to 350 and bake for another 45 min-1 hour, until the filling is bubbling and the crust is a nice golden brown. If the edges begin to brown too much before the filling begins to bubble, cover with strips of foil to prevent over browning.
  18. Let the pie cool to room temp, or slightly above before cutting and serving.


Impeccable Peach Pie Recipe


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Written by

I'm Nicole. Ceo, Pastry Chef, and Photographer for I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

49 thoughts on “Impeccable Peach Pie Recipe”

  1. I’ve never made a peach pie before but after seeing this I’m definitely going to need to! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Please join us again this week!

  2. Excuse me while I salivate over your pictures a bit more. I’m still trying to master the pie crust. My grandma made THE best pies ever, but she did it all by touch, so she never wrote a recipe down :( All I know is she had to have lard in them.

  3. Wow! Peach pie is my favorite and your picture is amazing! I believe the crust makes or breaks a pie. Thanks for tips. Thanks for sharing with Creative Spark Link Party, I hope you’ll join us again tomorrow.
    Glenna @ My Paper Craze

  4. This looks scrumptious! Pinned. I’m always impressed with your creations. Please join us tonight at 7 pm. I can’t wait to see what you have been working on!
    Happy Monday! Lou Lou Girls

  5. Looks beautiful-can’t wait to try it! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Please join us again this week!

  6. Wow Nicole! I saw your beautiful peach pie at the Get Him Fed Party and I just had to check it out, it’s amazing! Thanks for sharing and have a sweet day!


  7. Nothing like a totally amazing homemade pie to hit the spot. I thank you for making it step by step and pretty easy looking to make. I’m sure when I get some free time I’ll consider making something look so yummy! Thanks for this stopping by Friday Favorites!

  8. This looks and sounds just delicious! We live in GA and right now is the best time to get peaches. So I’m going to try this. I just hope I can make the crust as good as you do. I love crust and this recipe looks like the best! Glad I found the on Mrs Adventures Tasty Tuesdays! pinned. Oh, I can’t wait to see your videos!

  9. Nicole, I have some fabulous peaches that I am planning to use for a peach-raspberry pie. I was looking for a different recipe as the filling for the pie I made last year with the Joy of Cooking recipe turned out to be too loose. I noticed that your recipe contains orange juice (and zest). Is the OJ for pectin (does OJ have pectin like apples do?) or is it for flavor only? The America’s Test Kitchen I was just looking at uses both cornstarch and pectin to ensure a gelled filling. Any thoughts?

    1. Hey Allison,
      Very good questions here, and I hope I can be of some assistance. OJ does contain pectin, similar to Apple juice, and the acidity does slightly help the pectin to gel, similar to lemon. I however think the orange flavor better compliments the peaches. It’s a more mild and floral flavor. Lemon juice seems to overpower the peaches and alters their flavor. While peaches do contain pectin, they are lower on the pectin scale than apples, but I’m sure you already know that. Of course wonderfully ripe peaches produce the best flavor and taste, but the pectin content gets lower the riper the fruit gets. I use cornstarch to counteract any variations in pectin content. If you want comfort that your pie will set up and not run everywhere when you cut it, I have a few suggestions: Pair your juicy ripe peaches with a few that aren’t as ripe. The underripe peaches will add to the pectin content in your pie, but they will blend flavors with the ripe- still leading to a wonderful pie. Then make sure your filling is good and bubbling before you pull it out. To be on the safe side, take your fillings temperature by inserting a thermometer into the filling between the lattice (or vent cuts if double whole crust) — 220°F to 222°F are the temperatures that create firm and stiff gels that hold their shape and that’s where you want it at. If the crust starts to brown too much before your filling reaches 220- cover the edges with foil to prevent burning.
      I hope this helps. Please let me know if you have any other questions.

      P.S. The reason I strayed away from manufactured pectin in this recipe is because it requires rather high levels of sugar and It cooks much faster, leaving no room for the peaches to get their caramelized flavor like in the natural method I chose to use.

    1. Thanks, Stephanie! I dropped by the party, going to check out the other awesome creations others have shared. Thank you for the invite. :)

    1. Thank you, Elizabeth! I will be doing a video series on pie crusts in a few weeks. Seems there are quite a few of my viewers looking for tips, or just intimidated. I’ll let you know once I publish the pie dough series, maybe I can offer you some new tips. :)

    1. I love peaches, and the farmers markets here in Indiana are overflowing with them. I’d love to hear what you thought of the recipe if you get a chance to try it. :)

    1. Thanks, Liz! I use a Canon Rebel 3ti. A fairly basic DSLR but I love the handiness of the flip-able screen. It makes for super easy overhead and low shots.

  10. I’ve never made that particular pie crust at home but it doesn’t look to hard.

    Mmm, I’m getting a box of fresh local peaches next week and this is going to be on the list of things to make with it!

    1. Thank you, Alexis! Please do give the recipe a try and let me know what you think, the key to a great crust is making sure it doesn’t get to warm while your rolling and crimping. I always throw mine in the fridge if I feel it’s getting to warm and over-pliable, and I always throw my pies in the freezer for 20 min before they go in the oven. This helps the pie dough keep its shape and the flaky layers properly form. :)

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