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How to Make the Perfect Peach Pie From Scratch

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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

See how pretty that crust is?

See how pretty that crust is?

As I write this article, the first day of summer is less than two weeks away. Farmers' markets throughout the area are in full swing, and very soon fresh peaches and nectarines (the non-fuzzy cousin of the peach) will be available for snacking, blitzing into a smoothie, slicing on breakfast cereal, tossing into salad or cottage cheese, or (my favorite) getting turned into a home-baked pie.

perfect-peach-pie

Perfect Pie Crust Recipe

Ingredients

  • Non-stick cooking spray
  • 10-inch tart pan
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 4 to 5 tablespoons ice water

Instructions

  1. Lightly spray the bottom and sides of a 10-inch tart pan with non-stick cooking spray.
  2. Combine the flour and salt in a medium mixing bowl.
  3. Add olive oil, and toss lightly with a fork to mix flour and oil.
  4. Add ice water, starting with 3 tablespoons. Toss the mixture gently with a fork. If it seems dry, add another (and up to 2) tablespoon of ice water. Handle gently.
  5. Dump the mixture out onto a sheet of plastic wrap. Form it into a ball and refrigerate for 20 minutes.
  6. Remove from refrigerator; unwrap and roll out the dough on a floured surface.
  7. Carefully ease the dough into the prepared 10-inch tart pan. Set aside.
perfect-peach-pie

Perfect Peach Filling Recipe

Ingredients

  • 5 cups diced peaches (about 5 medium-size peaches)
  • 2 teaspoons lemon juice
  • 1 cup sugar
  • 1/4 cup flour

Instructions

  1. Toss the diced peaches and lemon juice together in a large mixing bowl.
  2. Add the sugar and flour and mix gently. Let rest for 30 minutes, stirring several times.
  3. Pour the peach filling into a pastry-lined tart pan.

Perfect Streusel Topping Recipe

Ingredients

  • 1 cup flour
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch dice
  • 1/2 cup brown sugar

Instructions

  1. Place all ingredients in the bowl of a food processor. If you do not have a food processor, use a medium-size mixing bowl.
  2. Pulse 5 or 6 times or until the butter/flour/sugar mixture forms small crumbs. If you are not using a food processor, cut the butter into flour/sugar mixture with a pastry blender.
flour/sugar/butter mixture pulsed 5 or 6 times in a food processor

flour/sugar/butter mixture pulsed 5 or 6 times in a food processor

sitting pretty on top of the filling, ready to go into the oven

sitting pretty on top of the filling, ready to go into the oven

Complete the Perfect Pie

Instructions

  1. Preheat oven to 425 degrees F.
  2. Top the peach filling with streusel. Distribute evenly, making sure to get crumbs to the edge of the pie.
  3. Bake in te preheated oven for 40 minutes or until the crust and streusel are golden and the filling is bubbling. I would recommend placing the tart pan on a rimmed baking sheet. This pie tends to be rather juicy, and the baking sheet will prevent spills in your oven.
  4. Allow it to sit for at least 30 minutes before serving (filling will thicken a bit as it cools).
  5. Enjoy with whipped cream or a scoop of vanilla ice cream!
golden pie hot from the oven

golden pie hot from the oven

© 2017 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on August 20, 2017:

Hello Shon1121. I'm so glad you've found my page and thank you for your kind comments. I love peaches--actually I love any stone fruit (apricots, nectarines, peaches, plums). I think you could successfully use any of those in this recipe. If you give it a try, please let me know how it turns out for you.

- from Scotland on August 20, 2017:

Looks and sounds yummy, is one I will be trying for sure. Likely soon too as just bought a new tart tin. Peaches are in season here at the mo and are selling on great offers.

Linda Lum (author) from Washington State, USA on July 20, 2017:

Shauna - The addition of Greek yogurt sounds wonderful. Sounds to me like you have the makings of a great hub. Thanks for your kind comments.

Shauna L Bowling from Central Florida on July 20, 2017:

Mmmm! This inspires me to make Peaches n Cream pie. It's very similar to your recipe, with the exception of adding Greek yogurt to the peaches and sugar.

I love that you fill the crust so full of peaches. And you can't beat that streussel top!

Linda Lum (author) from Washington State, USA on June 14, 2017:

Jason -Trust me; you can do this! Thanks for stopping by.

Jason Mackenzie from Perth WA 6000 on June 14, 2017:

I now feel like I have the urge to bake a peach pie!

Linda Lum (author) from Washington State, USA on June 13, 2017:

Good morning Eric - I too have encountered peaches with no flavor. I wonder if it comes from them being picked before they are fully ripe so that they can be transported a great distance before they are marketed? I'm picky about my peaches and try to buy local. Those are always good. And, truth be told, I prefer nectarines over peaches.

Eric Dierker from Spring Valley, CA. U.S.A. on June 13, 2017:

Peaches are wonderful. Indeed the crust part throws me off a bit here.

I run into "no taste" peaches often here. What causes that?

Well I hope you have a peachy day.

Rachel L Alba from Every Day Cooking and Baking on June 12, 2017:

Linda, Yes, thanks for the tip. I'm sure it will work. I never thought of using the parchment paper and I use it for a lot of things.

Linda Lum (author) from Washington State, USA on June 11, 2017:

Angel - I've not seen you on my page before. Welcome! Thank you for stopping by and I hope you enjoy my recipe.

Angel Guzman from Joliet, Illinois on June 11, 2017:

Ooo sounds good!

Linda Lum (author) from Washington State, USA on June 11, 2017:

Rachel - If you are a bit nervous about making your own crust, you might want to roll this dough out between two sheets of well-floured parchment or waxed paper. It really helps to keep it from sticking. When it's time to ease the crust into the pan remove the top sheet and then place it back on the pastry (in doing so you are simply releasing the pastry from the paper so that they are not sticking to each other). Then flip it over and do the same with the bottom paper (which is now on top. Are you with me so far?) I'm pretty sure I describe this process in length in my cookbook.

Linda Lum (author) from Washington State, USA on June 11, 2017:

Thank you Mary. We also love mango, but they are very expensive here--usually $1.00 each, and up to $2.00 each for the honey (champagne) mangoes.

I also dislike seeing people use the pre-made pie crust, but will admit that the crust if the most challenging part and what probably scares off more than a few folks from baking a pie "from scratch."

I think if you use the crumbly topping you might want to cut back on the sugar (if you use any at all) in the filling. The crumble is quite sweet.

Rachel L Alba from Every Day Cooking and Baking on June 11, 2017:

Hi Linda, YUM YUM! We love peach pie and cutting it in smaller pieces like that looks really good. I am not a good crust maker, but I think I'll try your recipe. Thanks for sharing.

Blessings to you

I'm pinning it.

Mary Wickison from Brazil on June 11, 2017:

I love peach pie. So glad to see you making the crust yourself, I hate (and I don't use that word often) seeing a recipe for a pie and they use a pre-made pastry case!

I can't get peaches here so I use a peach pie recipe and replace them with mangoes since we have 3 trees. Because peaches and mangoes are a similar consistency, they seem to work well as a substitute. I normally make a top crust but love the idea of a streusel topping and will definitely be adding this to my repertoire when mango season rolls around again.

Great stuff.

Linda Lum (author) from Washington State, USA on June 11, 2017:

Oh Bill, you're such a funny duck. trust me, this isn't like one of those pies you get out of the freezer case at Safeway. It tastes like peaches, but even better (if that's possible). Would love to be a little fly on the wall watching you and Bev do this together.

BTW, happy anniversary!

Linda Lum (author) from Washington State, USA on June 11, 2017:

Flourish - That makes my day. Please let me know how it turns out.

Bill Holland from Olympia, WA on June 11, 2017:

Hmmm...I like the taste of peaches...like to eat them as peaches...but put them in a pie? I start to balk then, and I'm not sure why. Oh, wait, I do know why . . . I'm strange! :)

FlourishAnyway from USA on June 10, 2017:

This looks great, my mother's favorite. You've inspired me to make one! I love the crumb topping!