Perfect Homemade Peach Pie

• ▢ 3 cups all-purpose flour plus more for dusting, ensure it’s chilled
• ▢ 1 tablespoon granulated sugar for a hint of sweetness in the crust
• ▢ 1/2 teaspoon salt to enhance flavor
• ▢ 1-1/4 cups vegetable shortening cold, cut into small pieces for flakiness
• ▢ 5 tablespoons ice water ensure it’s truly ice cold
• ▢ 1 tablespoon apple cider vinegar for tenderness
• ▢ 1 large egg for richness and binding

• ▢ 4 pounds peaches pitted and sliced, about 12 cups, ripe but firm
• ▢ 1/2 cup + 1 tablespoon granulated sugar adjust to your peaches’ sweetness
• ▢ 1/4 cup cornstarch for thickening the juicy filling
• ▢ 1/8 teaspoon salt to balance the sweetness
• ▢ 1 lemon for fresh juice, adds brightness
• ▢ 1 teaspoon vanilla bean paste or vanilla extract, for aromatic depth
• ▢ 1 large egg for egg wash, beaten with 1 tablespoon water

• The Golden Rule: Keep it Cold! Our number one tip for an incredibly flaky pie crust is to maintain a consistently cold environment for all your crust ingredients. This includes chilling your flour, vegetable shortening, and even the mixing bowl if possible. Similarly, keep your prepared peach filling as cold as possible right up until the moment it goes into the hot oven. This temperature contrast is vital for preventing the shortening from melting too early and developing those desirable flaky layers.
• Prepare the Flaky Crust: In a large mixing bowl, sift together the chilled all-purpose flour, granulated sugar, and salt. This ensures even distribution and removes any clumps. Next, add the cold vegetable shortening, cut into small, pea-sized pieces. Using a pastry cutter or two cold table knives, cut the shortening into the flour mixture until it resembles coarse meal with some pea-sized pieces remaining. In a separate small bowl, whisk together the ice water, apple cider vinegar, and the first large egg until well combined. Gradually add this liquid mixture to the flour mixture, stirring gently with a fork until the dough just comes together. Be careful not to overmix, as this can develop gluten and lead to a tough crust. Divide the dough into two equal halves; gently flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. This chilling period allows the gluten to relax and the shortening to firm up, making the dough easier to roll.
• Preheat and Prepare: While your dough is chilling, preheat your oven to a high temperature of 425°F (220°C). This initial high heat helps to set the bottom crust quickly, preventing it from becoming soggy. Line a large sheet pan (approximately 15″ x 10″) with parchment paper. This will be used to catch any potential drips from the pie during baking, making cleanup a breeze.
• Roll Out the Dough: On a lightly floured surface, take one chilled dough disk and roll it out into a round, about 1/4-inch thick and large enough to fit your 9-inch pie pan with some overhang. Carefully transfer this rolled dough into your pie pan, gently pressing it against the bottom and sides without stretching. Trim the edges, leaving about a 1/2-inch overhang. Repeat the rolling process with the second dough disk, forming another round of approximately 1/4-inch thickness. Instead of placing it directly in a pan, transfer this second round of dough onto your prepared sheet pan. Using a sharp knife or pastry wheel, cut this dough into even 2-1/2 inch-wide strips. This will form your lattice top. Place the sheet pan with the pastry strips back into the refrigerator to chill while you prepare the filling.
• Craft the Juicy Filling: Now, it’s time to prepare your ripe peaches. (Refer to “Recipe Notes” below for detailed peach preparation instructions for both unripe and ripe peaches.) Once your peaches are peeled, pitted, and sliced, place them in a large mixing bowl. Add the vanilla bean paste (or extract) and 2 tablespoons of freshly squeezed lemon juice; gently toss the peaches to coat them evenly. In a separate, smaller bowl, thoroughly stir together the 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt. This dry mixture will ensure the thickening agents and seasonings are evenly dispersed. Add this sugar-cornstarch mixture to the peaches and gently toss again until all the peach slices are lightly coated. The goal is to combine thoroughly without breaking down the delicate peach slices.
• Assemble and Adorn: Carefully spoon the prepared peach filling into your dough-lined pie pan, mounding it slightly in the center. Retrieve your chilled pastry strips from the refrigerator. Arrange these strips over the top of the pie in a beautiful lattice pattern. Once the lattice is formed, fold the overhanging edges of the bottom crust over the lattice strips and crimp them decoratively to seal the pie. In a small bowl, beat the remaining large egg with 1 tablespoon of water to create an egg wash. Lightly brush this egg wash over the entire top crust and lattice. Finally, sprinkle the remaining 1 tablespoon of granulated sugar generously over the egg-washed crust. This sugar will caramelize and create a glistening, crunchy topping. Place the assembled pie back into the refrigerator to chill for at least 20 minutes before baking. This final chill helps the crust hold its shape during the initial blast of heat.
• Bake to Golden Perfection: Before placing the pie in the oven, line another sheet pan with aluminum foil and place it on the very bottom rack of your oven. This acts as an extra layer of protection to catch any filling that might bubble over, saving you from a messy oven cleanup. Place your chilled pie on the center rack of the preheated 425°F (220°C) oven and bake for 15 minutes. This initial high heat creates steam, helping the crust to become flaky. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 40–50 minutes, or until the top crust is beautifully golden brown and the filling is visibly bubbling through the lattice. If you notice the crust browning too quickly during this stage, loosely tent the pie with a sheet of aluminum foil to prevent over-browning. Once baked, carefully remove the pie from the oven and let it cool completely on a wire rack for approximately 2–4 hours. This cooling time is crucial, allowing the filling to fully thicken and set, ensuring clean, perfect slices. Slicing too early will result in a runny pie.

Detailed Peach Preparation for Ripe Peaches: For perfectly ripe peaches, the peeling process is even quicker. Place the peaches in boiling water for about 30 seconds – just enough time for the skin to slightly loosen. Quickly remove them with a slotted spoon and plunge them into a large bowl of ice-cold water. Once cool enough to touch, the softened skin should gently peel right off with your fingers, no scoring required.

Slicing Your Peaches: Once your peaches are peeled, use a sharp knife to carefully cut around the pit, gently twisting the two halves apart. Remove and discard the pit. Then, slice the peach halves into uniform 1/2-inch thick slices. Consistency in thickness ensures even cooking in the pie.

Storage for Leftover Peach Pie: To keep your delicious peach pie fresh, cover any leftovers tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. For longer-term storage, individual slices can be wrapped securely in plastic wrap, then an additional layer of aluminum foil, and frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven for a fresh-baked taste.

Nutrition

Below is an approximation of the nutritional content per serving. Please note that these values can vary based on specific ingredients and preparation methods.