Peach Pie

Welcome to Day 2 of Pie Week! Don't forget to enter my Pie Week giveaway. Summer is easing into autumn, for most of the country. Here at Pie Week, I aim to reflect this shift. Florida is not one of those places that cools off in September. The weather regularly stays over 90 degrees. So my first pie recipe is a summer favorite.


Peach pie is a quintessential Southern dish. Peaches come in season at the end of summer, and it is one of my favorite fruits. One of Hubs' students gave us a basket of peaches from when they went picking up in Kentucky. They were some of the best peaches I ever had. Ever since we ate those, Hubs has been asking for peach pie.


This version has a little hit of brown sugar and cinnamon. They complement the peaches nicely. While I love the lattice top to the pie, the large openings dried out the exposed peaches. Next time, I'll use a tighter weave, or cover the top completely.



Peach Pie
adapted from Kelly Jaggers
from The Everything Pie Cookbook

Note: Ripe peaches will peel very easily. If you have trouble removing the skin, use a vegetable peeler. Or, cut a thin “x” into the bottom of each peach. Blanch peaches in boiling water for 1 minute, then plunge them into a bowl of ice water to halt the cooking process. Skins should peel away after the peaches cool.

¾ c light brown sugar
¼ c cornstarch
¼ tsp cinnamon
1 tsp vanilla
7-10 ripe peaches (depending on size), peeled, pitted, and cut into 1-inch chunks

1 double layer pie crust, unbaked

2 Tbs unsalted butter
1 egg, beaten with 1 Tbs water


Heat oven to 425ºF.

In a large bowl, combine brown sugar, cornstarch, cinnamon, vanilla, and peaches. Gently stir to coat the fruit and let stand for 10 minutes.

Roll out half the double layer pie dough and press into a 9-inch pie plate. Trim edges. Pour the peach filling into the plate. Dot the top with butter. Brush the edge of the crust with the egg/water mixture.

Roll out the second half of the pie dough. Cut into 1-inch strips. Place on top of the filling in a lattice design. Trim edges of lattice strips. Crimp the edges with a fork or your fingers. Brush the top layer of crust and the edges with the egg wash.

Place pie on a baking sheet and bake for 20 minutes. Reduce heat to 350ºF and bake for an additional 30 minutes. Cover edges with a pie shield or strips of foil to prevent burning. Cool for 1 hour before slicing.