Old-Fashioned Peach Pie
There’s nothing quite like a homemade peach pie. The sweet, juicy filling and flaky crust are the perfect combination. This recipe is my grandmother’s, and it’s been passed down in our family for generations. Making it always brings back memories of spending time in her kitchen as a child.
- 1 recipe double pie crust (like Perfect Pie Crust)
- 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups, see recipe note)
- 1/2 cup sugar
- 1 to 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon, optional
- 1 pinch kosher salt
- 4 tablespoons cornstarch
- 1 large egg
- 1 tablespoon milk
- Sanding sugar or any coarse sugar
- Divide the dough into 2 disks and chill. Instructions for preparing your pie dough can be found here.
- Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable. Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end.
- In a large mixing bowl, combine the peeled and sliced peaches, sugar, lemon juice, cinnamon, and salt, folding gently to combine. Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it’s necessary. Sprinkle cornstarch evenly over top and gently stir to mix in.
- Spread filling into chilled crust then place entire thing back into fridge to chill.
- Remove second crust (and third if using) from fridge . For simple rolled-out top crust roll out Dough Into 9 inch circle then transfer ontop of chilled pie , slash vents.
- If doing lattice crust cut strips then weave onto pie.
- Trim off excess then Crimp To.
Do you peel peaches before baking in a pie?
Bakers generally prefer to remove the skins from peaches when using them for pie filling, as they can find the skin’s texture unpleasant and the flavor slightly bitter. Some bakers will make an exception if they are using particularly ripe and flavorful peaches, but in general, most pies made with fresh peaches will have had their skins removed.
How to keep the bottom crust of a peach pie from getting soggy?
- Use less water when making the filling for your pie. This will help to prevent the bottom crust from getting soggy.
- Blind bake your crust before adding the peach filling. This will also help to keep the bottom crust from getting soggy.
- Brush the bottom crust with an egg white before adding the filling. This will create a barrier between the crust and filling, helping to prevent sogginess.
- Bake your pies on a hot steel or stone if possible. This will help to further prevent any sogginess in the bottom crust.
How do you keep a peach pie from being runny?
- If you want to thicken a runny peach pie, add cornstarch.
- To prevent a runny bottom crust, bake the pie on a lower level in your oven.
- If you want to prevent a runny filling, roll the crust thinner or place straws in the pies to vent steam.
Is cornstarch or flour better for peach pie?
When it comes to peach pie, there are two main schools of thought: cornstarch or flour? Both have their pros and cons, so it really comes down to personal preference.
Cornstarch can create a shiny, glossy filling but too much cornstarch can create a slimy consistency. Flour thickens nicely but leaves more of a matte finish. Cornstarch is faster acting than flour and forms a smooth, relatively clear filling.
So which should you use for your old-fashioned peach pie? Ultimately, it depends on what you’re looking for in terms of texture and appearance. If you want a glossy filling with minimal lumps, go for cornstarch. If you prefer a more traditional looking pie with a bit of bite to the filling, flour is the way to go.