Peach Pie
- Vegetarian
- Energy Kcal 618
- Carbohydrates g 78.7
- of which sugars g 23.9
- Protein g 10.2
- Fats g 29.2
- of which saturated fat g 16.5
- Fiber g 3.2
- Cholesterol mg 148
- Sodium mg 469
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 1 h 5 min
- Serving: 8
- Cost: Low
- Note + resting time for the dough (1 h) and the cream (30 min.)
PRESENTATION
When you think of a perfect summer dessert, peach pie might just top the list. It's like, seriously good. This homemade peach pie brings a sweet, sunny flavor to your table, capturing the heart of ripe peaches with every bite. It’s like a fresh spin on those classic apple pies you see in Disney comics, but with a twist all its own.
Start with whole, yellow peaches. They're key, really. They’re the secret to that juicy, syrupy goodness in every slice. The filling is creamy and rich, nestled in a fresh peach pie recipe brisée crust that’s just the right amount of flaky. As it bakes, your home fills with the warm, comforting aroma of buttery pastry and sun-kissed fruit. Smells amazing. It pulls everyone into the kitchen.
This isn't just any pie. And it's got that storybook charm—really really special. Many folks compare this classic peach pie to family favorites like lemon pie or peach cobbler, but the magic lies in its unique combo of flavors and its dome shape. Cut into it while it’s still a bit warm and you’ll find thick peach slices beneath a golden crust, with ribbons of pastry cream just starting to melt.
The kind of peach dessert that makes you think of summer nights in the backyard or big family gatherings, where everyone’s eager for another slice. And the sauce? Perfect. Serving it with a scoop of cream ice cream is a must, letting the cold treat melt into the tangy, fruity filling for a deliciously classic experience. Really.
Whether it's called a summer pie or hailed as the best peach pie recipe around, it’s all about those simple, comforting flavors that come together perfectly. You get a pie that’s crispy at the edges, soft in the middle, and bursting with that peachy flavor everyone loves. It's a dessert that never goes out of style. Brings smiles. Sweet memories, you know? With each bite.
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INGREDIENTS
- for the dough
- Type 00 flour 4 ½ cups (550 g)
- Butter 1.1 cups (250 g) - cold
- Water (80 g)
- Brown sugar ¼ cup (50 g)
- Fine salt 1 ½ tsp (9 g)
- For the cream
- Whole milk 1 cup (250 g)
- Sugar 0.3 cup (60 g)
- Egg yolks 2
- Potato starch 1 ½ tbsp (20 g)
- for filling and dusting
- Yellow peaches 1.2 lbs (560 g) - (approximately 4)
- Brown sugar to taste
How to prepare Peach Pie
To make the peach pie, first prepare the dough: in a bowl, combine the cold butter cubes with the flour 1 and proceed with the sablage, which means crumbling the mixture with your hands until you obtain a sandy consistency, then add the brown sugar 2 and salt 3 and work it further with your hands.
Now pour the cold water in gradually 4 and continue kneading until the mixture is well combined, then transfer it to the work surface and form a ball 5. Divide the dough in half to make 2 pieces of about 1 lb each, wrap them in plastic wrap 6, and place them in the refrigerator to rest for about an hour.
While the dough is resting, you can start on the cream: pour the milk into a saucepan 7 and bring it to just below boiling; meanwhile, place the yolks in a separate bowl, add the sugar 8 and cornstarch 9, and mix well to combine everything.
When the milk has reached just below boiling, pour it into the bowl with the egg mixture 10, mix well 11, then transfer everything back into the saucepan and let the cream thicken over low heat, stirring continuously, until you have a rather fluid and not overly compact consistency 12.
Transfer the cream into a wide, shallow container, cover with plastic wrap in contact with the surface 13, let it cool, and put it in the fridge to chill for at least 30 minutes. Meanwhile, prepare the peaches for the filling, wash them, and cut them in half, remove the pit 14 and peel them with a paring knife 15, then set them aside for the moment.
After the dough has rested, butter a cake pan with a base diameter of 9 inches and a top diameter of 10 inches 16. Take the 2 dough pieces from the refrigerator and roll them out with a rolling pin on a lightly floured work surface 17 to a thickness of 1/6 inch. Line the base of the cake pan with one of the sheets, ensuring the edges are well covered, then trim any excess dough 18.
Now transfer the cream, which should be cooled by now, into a piping bag and distribute nearly all of it on the bottom of the pie, creating a thick and even layer 19. Place the peaches cut side down 20 and sprinkle them with a tablespoon of brown sugar 21.
Fill the remaining spaces with the leftover cream, then place the second dough sheet over the pie and gently press with your fingers to adhere it to both the edges and the peaches, so that the shape of the peaches is visible from the outside. Remove excess dough with a knife 23, then seal the edges by pressing with your fingers and finish them with the tines of a fork 24.
Finally, prick the surface of the pie to prevent it from puffing up during baking 25, and bake in a preheated oven at 350°F for about 40 minutes on the lower rack. After this time, increase the temperature to 400°F, sprinkle the surface of the pie with a tablespoon of brown sugar 26, and bake again for another 25 minutes, this time on the middle rack. Once cooked 27, allow the peach pie to cool slightly and serve it with a scoop of ice cream!