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Recipes / Peach Pie

Peach Pie

By Mark Bittman

Published September 2, 2018

Perfectly ripe fruit — peaches or otherwise — is crucial to success here. Other fruits to substitute: apricots, plums, sweet cherries, nectarines.

Peach Pie
Aya Brackett
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Peach Pie

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Makes One 9-inch pie (about 8 servings) 1x

Time About 1 1/2 hours

Units Scale

Ingredients

  • About 2 pounds peaches (6 to 10 peaches, depending on size)
  • 1 tablespoon fresh lemon juice
  • About 1/2 cup sugar, more if the peaches are not quite ripe, plus more for sprinkling
  • 1 1/2 tablespoons cornstarch or 2 tablespoons instant tapioca
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg or ground allspice
  • 2 recipes Flaky Piecrust, bottom crust fitted into a 9-inch pie plate, top crust transferred to a rimless baking sheet, both chilled
  • 2 tablespoons butter, cut into bits
  • Milk for brushing

Instructions

  1. Heat the oven to 450°F. Peel the peaches: Bring a large pot of water to a boil and drop the peaches into it, a couple at a time, for 10 to 30 seconds, until the skins loosen. Plunge into a bowl of ice water. Slip the skins off, using a paring knife to ease the process. Pit and slice the peaches, and toss with the lemon juice in a large bowl.
  2. Mix together the sugar, cornstarch or tapioca, cinnamon, and nutmeg in a small bowl. Add to the peaches and toss to coat them. Pile into the pie shell, making the pile a little higher in the center than at the sides. Dot with the butter. Cover with the top crust. Crimp and decorate the edges with a fork or your fingers.
  3. Put the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust; this will allow steam to escape. Bake for 10 minutes; reduce the heat to 350°F and bake for another 40 to 50 minutes or until the pie is golden brown. Check on the pie when it has been baking for a total of 35 minutes and if the edges of the crust are browning too quickly, cover them loosely with pieces of foil to prevent burning. Do not underbake. Cool on a wire rack before serving warm or at room temperature. Cover and store the leftovers at room temperature for up to 2 days; if there’s still anything left after that, move it to the fridge for another couple days.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition