Get ready to transform your kitchen into a dessert paradise with the most mouthwatering peach pie you'll ever taste! Imagine cutting into a golden, flaky crust to reveal a luscious filling of sun-ripened peaches that practically sing with flavor. Ina Garten's legendary peach pie isn't just a dessert – it's a culinary experience that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping pie that captures the essence of summer in every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups sliced fresh peaches
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pie crust (homemade or store-bought)
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
- Wash and slice fresh peaches into uniform 1/4-inch thick slices. If peaches are not ripe, let them sit at room temperature for a day or two until they become soft and fragrant.
- In a large mixing bowl, combine sliced peaches, granulated sugar, all-purpose flour, lemon juice, vanilla extract, ground cinnamon, and salt. Gently toss the ingredients until peaches are evenly coated.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish. Trim the edges, leaving a slight overhang.
- Pour the peach mixture into the prepared pie crust, ensuring an even distribution. Dot the top of the filling with small pieces of butter.
- Create a lattice top crust or cover with a full top crust, cutting several slits to allow steam to escape. Crimp the edges to seal.
- Optional: Brush the top crust with an egg wash (1 beaten egg + 1 tablespoon water) for a golden, shiny finish.
- Place the pie on a baking sheet to catch any potential drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool on a wire rack for at least 2-3 hours to allow the filling to set completely.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Tips
- Peach Selection is Key: Choose ripe, fragrant peaches that yield slightly when gently pressed. If they're not perfectly ripe, let them sit at room temperature for a day or two to develop maximum sweetness.
- Slice with Precision: Cut peaches into uniform 1/4-inch thick slices to ensure even cooking and a consistent texture throughout the pie.
- Prevent Soggy Crust: The flour in the filling helps absorb excess moisture, but for extra insurance, you can lightly dust the bottom crust with a thin layer of flour or breadcrumbs before adding the filling.
- Lattice Top Trick: If creating a lattice top seems intimidating, use a simple full top crust with decorative slits to allow steam to escape and create a beautiful presentation.
- Baking Hack: Place the pie on a baking sheet to catch any potential drips and ensure even baking.
- Cooling is Crucial: Resist the temptation to cut into the pie immediately. Letting it cool for 2-3 hours allows the filling to set properly, giving you perfect, clean slices.
- Serve with Flair: A scoop of vanilla ice cream or a dollop of whipped cream takes this pie from delicious to absolutely irresistible!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
