From the buttery flaky pie crust to the juicy cinnamon-spiced peach filling, there’s no doubt this will be the best peach pie you’ll ever eat. Taste testers and readers have loved this dessert recipe for years because each slice is bursting with peaches that hold their texture. I recommend a little fresh ginger for extra flavor, and don’t forget the vanilla ice cream!
I originally published this recipe in 2018 and have since added new photos and more helpful success tips, including changes to the baking instructions that are reflected in the printable recipe below.
If summertime were a pie, it would most certainly be this fresh peach pie. We’re taking advantage of the season’s abundant bounty of peaches and combining them with fresh ginger, warm cinnamon spice, and a hint of lemon to keep the flavor bright. After one taste, you’ll forget all other peach pies exist.
One reader, Val, commented: “This is the perfect peach pie. I had already mixed my pie dough and had it chilling, so I just made the pie filling. Wow. I’ve never had a peach pie that remained intact after cutting. Peach chunks! The half cup of flour! The fresh ginger! There were lots of little secrets resulting in a delicious peach pie! Will be making again, and I’ll use your pastry recipe for perfection! ★★★★★“
For more perfectly summery pies featuring ripe, in-season fruit, try my strawberry rhubarb pie, blueberry pie, blueberry peach pie, cherry pie, or triple berry pie next.
Here’s Exactly Why This Peach Pie Recipe Works
From-scratch pie can be hard work, so my team and I repeatedly tested this pie so the results are worth your time and effort. The recipe is exactly the same as the popular original a few years ago—flavorful and fresh—however, we updated the baking instructions so the filling sets even more. (Peaches are so juicy!) The baking instructions now resemble this blueberry pie.
In order for this recipe to work, you must (1) cut your peaches into chunks instead of slices, (2) avoid overly soft or bruised peaches, (3) embrace a bubbling-juicy-messy pie filling, and (4) let it cool completely in order for the filling to fully set up. This pie takes several hours, but I promise you: it’s worth it. Get ready for the most incredible, juicy-yet-sliceable peach pie experience:
Start With Pie Crust
You can use your favorite pie dough recipe, but I encourage you to try mine. To make perfect homemade pie crust, I use a mix of shortening and butter because the two ingredients work together to make an unbeatable texture. Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable. (Here’s my recipe for all butter pie crust if you’re interested in trying that one instead.)
Pie crust tips:
- Make the pie dough ahead of time because it needs to chill in the refrigerator for at least 2 hours before you can work with it.
- The recipe yields 2 crusts—one for the bottom and one for the top—which is what you need for this pie. If you don’t make pies often, you may want to review my tutorial for how to crimp and flute pie crust, too.
- You don’t need to par-bake the crust because this pie bakes for so long.
- Because there’s a little shortening in the dough, it holds shape well, and you can even braid it. See recipe Note below to replicate this design, and here’s my complete how to braid pie crust tutorial.
If you’re not up for the braiding challenge, you can simply lattice thick strips of pie dough. Now let’s talk about the peaches.
What Are the Best Peaches for Peach Pie?
The best fresh peaches for peach pie are the same I recommend for other peach recipes including peach cobbler, fresh peach cake, peach crisp, and peach bread. You want slightly firm (not hard) yellow peaches with zero bruises or soft spots. Your best bet is to purchase or pick about 10 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.
If your peaches are soft, stringy, and mushy, your filling will taste soft, stringy, and mushy. Eat any overly soft peaches or save them for peach muffins. They are NOT ideal in pie.
Can I Use Frozen Peaches in Peach Pie?
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they’re already too soft and mushy.
#1 Success Tip: Use Chunks, Not Slices
Unlike apple pie where you peel and cut apples into slices, cut your peeled peaches into small (approx. 1-inch) chunks here. Because peaches are so juicy, slices bake into mush, while chunks retain more of their deliciously soft texture. The same tip applies for peach cobbler.
Success Tips for Peeling & Cutting Peaches
- Have a trusty peeler on hand. I like this OXO peeler because it’s flexible and easy to hold.
- You can place the peaches in a pot of boiling water for a few seconds to loosen the skin. Use a slotted spoon to remove the peaches and place them on a plate or in a bowl. The peel should easily come off. I learned this trick from Taste of Home, so read more over there!
- When I don’t use the boiling water trick, I just use my peeler and make sure to rinse it and my hands often with water because everything starts to get a little slippery from the juicy peaches.
- To easily cut peaches, use a sharp knife and, again, rinse it and your hands often to reduce slippage.
7-Ingredient Filling
- Peaches: Cut the peaches into chunks instead of slices for best results.
- Sugar: Granulated sugar sweetens the filling. Feel free to use brown sugar if desired. I like to use all brown sugar in this peach crumble pie recipe.
- Flour: This is my top choice for thickening non-berry pie fillings. Cornstarch is wonderful, but you’d need a lot for this pie, and using too much results in an undesirable paste-like texture.
- Lemon Juice: The pie filling tastes a little flat without it. Do not replace with lime.
- Fresh Ginger (Optional): I’ve said it before, but something that transforms a good peach pie into the BEST peach pie is a little zing from fresh ginger. You can leave it out if desired, or replace with 1/4 teaspoon of ground ginger. Once you try it, you’ll likely never make peach pie without it again!
- Cinnamon: Warm cinnamon spice and pie go hand-in-hand. You’ll love this addition.
- Butter: Like cherry pie, dotting small cubes of butter on top of the filling helps create a richer filling. You need 2 Tablespoons of butter, which is convenient because you use 6 Tablespoons in the pie dough. So just grab 8 Tablespoons/1 stick of butter (113g) for the recipe.
Top Pie Crust
Add the top crust over your peach pie filling. You can fancily braid the dough as mentioned or:
- Lattice: Lattice is a popular and classic design for the top of your pies. I know many bakers gravitate towards this look, myself included, so I put together a detailed How to Lattice Pie Crust tutorial that would work with any fruit pie filling. Lattice is also a convenient choice because you can see when the pie filling is bubbling all over the surface, noting that it’s done baking.
- Other Designs: Feel free to check out other pie crust designs.
- Crumble: Or you could try this peach crumble pie. Note the slight variation in the filling to make up for a buttery, sweet, cinnamon-spiced topping.
Regardless of the design, be sure to crimp or flute the pie crust, too. I simply crimped the edges with a fork in the photos here.
And don’t forget: An egg wash, made from 1 egg and a bit of milk, promises a crispier crust and helps develop that signature golden sheen. Without it, the pie top looks dull and lackluster. I also like topping the pie with coarse sugar for a sparkly crunch, but that’s completely optional.
Many More Peach Pie Success Tips & Tricks
- Make the Pie Crust Ahead of Time: It has to chill for at least 2 hours, but it keeps well in the refrigerator for up to 5 days and the freezer for up to 3 months, so make it in advance and it will save you time on the day you actually make this pie.
- Do Not Use Mushy, Bruised Peaches: Eat them instead of using in a pie.
- Do Not Make the Filling Ahead of Time: The peaches will release too much liquid, so it’s best to make the filling immediately before you pour/spread into the bottom crust. If you want to work ahead, you can peel and chop the peaches, then cover and refrigerate them for up to 1–2 days before mixing with the other ingredients.
- Bake for a Long Time: Peach pie takes a lot longer than pie recipes like pumpkin pie and pecan pie. The juicy filling should be bubbling at the surface nearly everywhere and this takes close to 75–80 minutes. The internal temperature in the test pies (easy to take with an instant-read thermometer because of the lattice top) was around 200°F (93°C) when done.
- Baking Sheet on Rack Below the Pie: The pie filling usually drips as it’s happily baking for over an hour. Place a baking sheet on the bottom oven rack to catch the bubbled-over juices. If you really want to save yourself cleanup time, line it with foil first.
- Start at an Initial High Temperature: 425°F (218°C) for 20 minutes, then the remainder at 375°F (190°C). The reason for the initial hot oven burst is to set the crust and encourage the filling to begin thickening quicker.
- Cool Completely: Slicing warm will give you a soupy slice of pie. Cool for at least 4 hours at room temperature because the pie filling continues to set up as it cools.
Follow all of my success tips, plus the precise baking and cooling instructions below for a peach pie filling that sets perfectly.
Juicy? Yes. Soupy? No.
Recommended Tools
- Pastry blender for making pie dough.
- This is my favorite pie dish. I prefer baking pies in a glass pan so I can see the crust browning on the sides and bottom. Want to skip the pie dish? This easy strawberry peach galette is an easy favorite.
- This rolling pin has held up well over several years with constant use.
- Pizza cutter for lattice pie dough strips.
- I like this OXO vegetable/fruit peeler because it’s flexible and easy to hold.
- Citrus juicer for lemon juice.
- Pastry brush for the egg wash.
Perfect Peach Pie
- Prep Time: 3 hours
- Cook Time: 75 minutes
- Total Time: 7 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
After a few additional years of testing, this is now a perfected peach pie recipe. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a soft, yet sliceable filling. For best success, follow all of my tips above and watch the video tutorial below.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 8 cups (about 1.4kg) peeled chopped peaches, cut into 1-inch chunks
- 2/3 cup (135g) granulated sugar
- 1/2 cup (63g) all-purpose flour OR 1/4 cup instant tapioca
- 1 Tablespoon (15ml) fresh lemon juice
- 1–2 teaspoons peeled minced fresh ginger, optional
- 1 teaspoon ground cinnamon
- 2 Tablespoons (28g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- Make the crust: Prepare either pie crust recipe through step 5.
- Make the filling: In a large bowl, gently stir the chopped peaches, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
- Adjust the oven rack to the lower-third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any bubbling-over juices.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 6 2-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) To seal the edges, use a small paring knife or kitchen shears to trim excess dough that extends more than 1.5–2 inches over the edge. Fold bottom pie dough edges back over and press/meld into the lattice edges to form a smooth, neat rim. Flute or crimp the pie crust edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 45–50 more minutes. This sounds like a long time, but under-baking the pie means a soupy, paste-like filling. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy and runny if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance, because the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Feel free to peel and chop peaches 1–2 days in advance, but do not mix with the other filling ingredients until you’re ready to bake the pie. The peaches will release too much liquid, so it’s best to make the filling immediately before you pour/spread into the bottom crust. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Pastry Blender | 9-inch Pie Dish | Rolling Pin | Pizza Cutter for lattice pie dough strips | Vegetable/Fruit Peeler | Citrus Juicer | Pastry Brush | Sparkling Sugar | Pie Crust Shield
- Peaches: You want slightly firm (not hard) peaches with zero bruises or soft spots. Your best bet is to purchase or pick about 9–10 firm peaches (about 3 pounds), then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
- Ginger: 1–2 teaspoons of fresh minced ginger adds exceptional flavor. If you love ginger, use 2 teaspoons. If you don’t have fresh, use 1/4–1/2 teaspoon of ground ginger instead. If you don’t love ginger, leave it out.
- Crumble Topping: Want to skip the top crust? Try this peach crumble pie recipe.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, lightly securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Braiding Pie Dough: Some photos in this post show a braided pie dough topping, which is an optional way to decorate your pie. To achieve the same look as the braided pie, you’ll need 3 pie crusts. 1 for the bottom crust and 2 for the strips/braiding. (You’ll have scraps leftover, simply mold into a disc, wrap in plastic wrap and freeze for another pie.) As you can see in the photos, I latticed with 6 braids and 7 strips total. The strips were about 1-inch thick. The braids were assembled with 3 1/2-inch strips. See my detailed How to Braid Pie Crust page for more tips.
Reader Comments and Reviews
Absolutely delicious. The ginger is a game changer!
Do you think putting this in the fridge to cool it quicker would work? Or is it best to just wait the full 4 hours (I started it later in the day than I meant to, don’t necessarily want/need to be eating or at 10pm! )
Hi Lisa, you can pop it in the fridge but it might cool unevenly that way. It’s best to leave it at room temperature if possible!
If I make this the day before, do I put it in the refrigerator after it cools for 4 hours, or do I leave it out over night and refrigerate it once I have cut into into it?
Hi Lynette, after the pie cools for 4 hours, you can refrigerate it overnight. Enjoy!
This recipe is delicious. Thank you for sharing valuable information. aalikinfo
I am excited to try this recipe. I am an avid pie maker and ex-pastry chef. I have a concern about the 8 cups of diced peaches. My experience is 4-5 cups of fruit fills a 9-10 inch pie dish.
Am I missing something here?
Hi Tami, This is the amount of diced peaches that we have found works perfectly for a 9×2 pie dish. Let us know if you give it a try!
The pie crust recipe did not work out. I followed directions to a T. Kept having to add water after I had left our crust in fridge overnight. Was way too dry. Difficult to work with. Will try again using store bought crust.
This recipe looks delicious and I was thinking about trying it for my first ever pie! I was thinking about doing half peach half pear though—do you think that would work? I don’t know how pears bake since I’m a very novice baker, so would love your opinion! Thank you!
Hi Maria, that should work just fine! Let us know how it turns out for you.
I made the blueberry peach pie this past summer and it was delicious and well loved but I still had a lot of peaches to use so I made this recipes filling and froze it. I planned to make the peach pie today for Thanksgiving since I had the filling already made, but after thawing the filling it became very juicy. Is it possible to still use the filling or will it not bake well with all the juices?
Hi Jessica, you can try straining / blotting out the excess juices before baking them in the pie crust.
I tried this recipe for the first time and will definitely try it again! My only drawback (which turned out to be a good mistake) was that I should have used a deep dish pan. Since I had a smaller pan, not all of it fit. I backed my pie. I took the leftover peach mix stuck it in a blender, added heavy cream 1/4 cup more sugar, mixed it and froze it for peach ice cream!
I’m glad I didn’t toss it in the trash (I nearly did! ) As a novice, I had a heck of a time, but it was worth it in the end because although mine is not a pretty pie (I will need a LOT of practice before serving it to guests) it IS the best tasting peach pie I have ever had! I made your pie crust (Shortening/Butter combo) and I could not get it to roll out to save my life! I made sure EVERYTHING was COLD, even the dry ingredients! I ended up piecing it together in the pie pan. I had to piece together a top crust too, I couldn’t get my dough to cut into strips, they just fell apart. It really looked like a preschooler put it together, but it’s got the BEST flavor of any pie crust I have ever made, and boy is it FLAKY! I improvised with, and messed up my filling as well. I could not find good fresh peaches so I used HIGH QUALITY frozen. I quickly chopped them Into chunks after purchase and put them right back Into the freezer until the day I made the pie. As they were thawing I blotted them but they were still mostly frozen when I mixed in the seasonings/flour etc. I totally forgot to dot with butter as well. I was pretty sure I would have a soupy mess and that the crust would just crumble away when I tried to cut into it, but it actually cut a nice slice, and OMG, I was thrilled with the taste. It made me want to try it again… (working on my pie crust technique first!) . Not sure what I am doing wrong, and that’s frustrating. I used to make homemade pie crusts for over 20 years without issue (shortening only), but all the sudden I really suck at it! Thanks for the great recipe!!
Absolutely delicious. The ginger and cinnamon are glorious additions! Made to recipe but used Meyer lemon juice and Instant Clear Jell for thickening. Use only regular lemon juice in future or cut back sugar. Pie sliced beautifully.
This was my first peach pie and it was (and still is) amazing! The ginger and lemon really brighten the peaches. My crust is gluten free (using Pamela’s Bread Mix-1/2 c. lard + 1/2 c. butter). Thank you for all of the explanations and tips!
Delicious Pie! My husband made this pie today! Everything perfect but he said he wished it tasted a little more peachy! I suggested next time he cut back on the cinnamon. Thank you for such excellent instructions. It is his 2nd pie and he was able to follow it!
Delicious!!! Allowing it to bubble all the way into the middle combined with waiting the full 4 hours for it to cool and set created pie perfection! Can’t forget to mention my peaches were from the same day purchase, wasn’t sure about optimum ripeness but the small chunks were perfect. Thank you again! No need to search for recipes just go directly to “Sally” as my children affectionately tell others.
Can I make the peach pie and freeze unbaked. Bake after thawed at what temperature and for how long?
Thanks, Patty
Hi Patty! We don’t recommend freezing this pie unbaked as the crust will get too soggy from the juicy peaches. See the recipe notes for our recommended make ahead instructions.
I just made this recipe- with Chambersburg PA peaches- (we brought home 22lbs! ) I followed your wonderful specific directions, used 1/4 tsp of ground ginger and the lattice crust, needed 65 minutes at 375 to reach internal temp of 198 degrees. It turned out absolutely beautiful and tasted great ! I will up the ginger to 1/2tsp next time, or maybe try the fresh.
I would love to try this (or similar recipe) for another fruit… mango! We live in Puerto Rico now, and 2x a year we are inundated with these lovely mangos. Because pies are so finicky, I was hoping for some tips in advance? Should I change anything mentioned in the peach recipe?
TIA!
Hi Sarah! You can certainly try this recipe with mangoes, but in our experience, mangoes are a little too wet. Make sure you blot them well first. Let us know how it goes!
Will do!
Hiii this pie tastes SO GOOD I’m obsessed with it and had so much fun making it!! It looked so fluffy and it really rose up gorgeous in the oven but when I took it out of the oven it sunk:( is there anything I can do next time so it doesn’t happen again?
Can you add another fruit to this pie? Like strawberries or blackberries? If so, how much should I add?
Hi Syd, Blackberries would be our first choice. You can sub in up to 2 cups of blackberries for the peaches. Hope you love it!
Delicious pie!!! This is the first time I have made a fruit pie that actually held together when sliced, and it’s thanks to Sally’s clear instructions. Really loved making AND eating this pie.
Hi Sally! This looks like a delicious recipe, I can’t wait to try it out! I was wondering if you could bake this peach pie in a convection oven, and if so what the baking time would be? Thank you so much!
Hi Ruby, We always recommend conventional settings for baking (not convection/fan), if possible. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
This was a wonderful pie! I made it with Sally’s 50/50 pie crust. Easy to work and so delicious! I used Instant Clear Jel to thicken the pie. It was a perfect slice with just the right amount of sugar. The cinnamon and ginger were delicious additions.
Sally,
I forgot to rate when I sent the last email.
Sally,
Thanks for the last fast reply. I’m going to be baking another peach pie this weekend for company and wanted to know if instant tapioca will thicken the pie filling more and does instant tapioca need to be ground? When I cut the pie after 4 hours it is more runny than I would like . I am using a cast iron pie pan and it taste wonderful but not thick enough. Should I follow the same cook time and temp time when using cast iron? I cooked the pie in cast iron exactly the way the recipe call for but 10 min longer but still pie filling not thick enough. Pie did not burn at all. It was crisp.
Thank you !
Hi Rita, it’s great that the pie was crisp and I love that about using cast iron. Instant tapioca is ready to use and doesn’t have to be ground. You can use it in place of the flour or add about 1 Tablespoon to the 1/4 cup of flour. (Using both could help!)
This recipe looks great, are you able to substitute peaches for nectarines if that is what I have on hand?
Thank you!
Sure can!
Great filling! Stays together and is perfectly sweet and flavorful. Crust is nice and flakey. Terrific recipe for peach pie!
Hi Sally, I just baked the peach pie for the first time and it turned out great! Thanks to you !!!!The ginger really adds the flavor to the peach pie. Can you tell me how to get the bottom of the crust little darker?
Thank you!
Hi Rita! I’m so glad to read how much you enjoyed this pie. I love the ginger flavor too! Are you using a glass pie dish? I find the bottom crust browns MUCH more when using glass. It’s my #1 preferred choice when making homemade pies. When the top looks done, you could also try covering the entire “finished” pie with foil, lower the oven temperature, and bake for longer to really help that bottom crust brown.
Fantastic recipe! Amazing crust and delicious filling. Made it in individual ramekins as mini-pies: turned out great!
How long did you cook the mini pies? I have some mini pans and would live to make this in those!
Hi Sally! First of all, thank you for this recipe – it was so amazing. I will never use any other crust but the all butter crust again! I do however have a question. Everything about the all butter crust turned out great except:
1. After the pie was all done, you could not see the braided parts of my top crust. It’s like it melted into itself. Even though it was my first time braiding a crust, AND the pre-baked braids were beautiful
2. The edges of my fluted crust prior to baking were outstanding! But within 15 minutes while checking on how it was doing, I watched as my beautifully fluted crust melted away and off my pie. I was so disappointed.
Can you help me with both of these things?
Other than that, my husbands dessert request for his 55th birthday was met with mile long smiles and ooooohs and ahhhhhs!
Thank you again….
Hi Sara! Keeping the dough cold while you’re working with it and refrigerating before baking will help both designs hold their shape! We recommend refrigerating unbaked pie for 30 minutes prior to baking for next time. So glad you loved the recipe!
Hi Trina. Ty so much for your quick response. In response to your suggestions, I refrigerated the fully assembled pie for 40 minutes before popping it in the oven. Do you have any other explanation for why my braids weren’t more visible or why my fluted crust melted? The end result was still an amazing pie but I would love to perfect the crust aesthetics.
Sara
Hi Sara, make sure to only add as much water as needed to bring the dough together. A wet dough won’t hold the design shape. Hope this helps!
Hi Trina,
I did some research that I would like to share with your readers if I may that addresses my issue with the outside crust and my braids either melting away or into itself. The answer I found is this: As I explained in my earlier post, I used the ALL BUTTER Crust recipe to make Sally’s Peach Pie, which while it is my favorite as far as taste and flakiness, it was my undoing if I wanted my decorations to stay in tact, reason being: Butter’s melting point is lower than that of vegetable shortening, so a 100% butter crust will neither hold a crimp as well nor stand as tall in the pan as an all-shortening (or partial shortening) crust. So, in the future, if I want decoration to remain I will use more of a 50/50 ingredient crust. If presentation takes a back seat to a filling that stands taller than or no top latticed crust is needed, I will use the ALL BUTTER crust recipe. Which is still my favorite. With the leftover ALL BUTTER crust I had from making the Peach Pie, I have Sally’s Pear Cranberry Crumble pie baking in the oven now.
This is the first pie I’ve made and with this recipe it turned out perfect. I even managed to nail the lattice crust. Peaches aren’t my favourite fruit to work with in baking; so slippery, juicy and finicky with the timing of ripeness. I love the taste of the filling, but I was wondering if there were other fruits you would recommend adding in to contrast with the sweetness of the peaches. I had some raspberries but got intimidated about messing with the recipe.
I’m so glad to read you tried and loved this one, Jessica. Great job on your first pie!! Blackberries are actually my prime choice. Blueberries are great, but definitely sweeter. Raspberries make a pretty liquid-y filling, so they aren’t ideal in this particular recipe with peaches. You can sub in up to 2 cups of blackberries for the peaches.
Hi Sally, just made your pie with the help of a friend who is an outstanding baker. It was my first pie ever! I have some leftover prepared filling. Any suggestions for what I can do with it—a simple recipe! Not enough for another pie.
Hi Rhona! You could top it with some crumbles for a small crisp or cobbler – like we do with these mini apple crumbles.
Thank you. Success! Now I’d like to take advantage of cherry season and use that crumble topping on a cherry filling. Suggestion for a filling recipe?
We love this bourbon cherry crisp!