The Perfect Peach Pie | Seriously, the BEST!

There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!

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Skip ahead:

00:00 Intro
00:26 Peeling and slicing peaches
02:39 Preparing the filling
04:26 Preparing the pie crusts
06:38 Filling the pie shell
07:13 Creating the lattice top
10:01 Finishing up the pie crust
12:29 Tasting the baked pie

INGREDIENTS

2 recipes pie crust
5 cups (about 6-7 peaches) peeled and sliced peaches
1/2 cup sugar (if using less-ripe peaches, add ¾ cup)
2 1/2 tbsp minute tapioca
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp orange juice

INSTRUCTIONS

Preheat the oven to 425°F.

In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.

Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.

Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving 1/2-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.

Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.

Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.

Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.

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