Classic Peach Pie Recipe

By
Lauren Weisenthal
Lauren Weisenthal is a contributing writer at Serious Eats.
Lauren Weisenthal
Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
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Updated Aug. 30, 2018
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Lauren Weisenthal

Late summer signals the arrival of peaches, and the perfect opportunity to bake pie. Here is a basic recipe that lets the pure, sweet, bright flavor of peaches sing with just a hint of lime against a buttery crust. It's prefect on its own and even better served warm with a scoop of vanilla or butter pecan ice cream.

To remove peach skins, bring a large pot of water to a rolling boil and set up a large bowl of cold water and ice next to the stove. Using tongs, add the peaches to the boiling water three or four at a time and allow them to boil for 30-40 seconds, fully submerged. Then, lift the peaches out of the hot water and plunge them into the ice water bath. Allow them to sit completely submerged in the icewater for one minute. Once the peaches are cool, the skins will rub right off the peach flesh, and they're ready for baking.

Recipe Details

Classic Peach Pie Recipe

Active 30 mins
Total 4 hrs
Serves 8 to 10 servings

Ingredients

  • One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan

  • 4 pounds fresh, ripe yellow peaches, (peeled, if desired), pitted, and cut into 1/8ths

  • 1/2 cup sugar, plus more for sprinkling on top

  • 1/4 cup cornstarch or small-grain instant tapioca

  • Zest of 1 lime

  • Egg wash (1 large egg and 1 large pinch of salt, beaten)

Directions

  1. Preheat the oven to 425° F. In a large bowl, combine peach slices, sugar, cornstarch or tapioca, and lime zest. Toss the mixture until the peaches are evenly coated, then pour into the prepared, chilled pie shell.

  2. Cover the fruit with the prepared, chilled top crust, shape as desired. Chill the shaped pie for at least 20 minutes.

  3. Brush the top of the chilled pie with egg wash just before baking. Sprinkle with sugar and bake at 425° for 15 minutes, rotating the pie halfway through. After 15 minutes, lower the oven temperature to 375° and continue baking for 30 to 40 minutes, rotating again halfway through. Bake until the top is golden brown the the filling is bubbling all over.

Special Equipment

9 inch pie plate

This Recipe Appears In

Nutrition Facts (per serving)
416 Calories
16g Fat
67g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 416
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 26%
Cholesterol 19mg 6%
Sodium 245mg 11%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 15%
Total Sugars 34g
Protein 5g
Vitamin C 12mg 61%
Calcium 23mg 2%
Iron 2mg 9%
Potassium 402mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)