Perfect Peach Pie Recipe (2024)

This pie was delicious. The pastry was flakey and flavourful. I was concerned about the comments regarding the filling being runny, so I tossed the peaches in the sugar, let them stand for 30 minutes and then drained the juice into a sauce pan boiling for 10 minutes to make a syrup. I then added back to the peaches and proceeded as the recipe was written, with the addition of 1/2 teaspoon of cinnamon. The pie filling was the perfect consistency. This will be my go to peach pie recipe.

A great kitchen tool for peeling peaches (or any soft fruit, including tomatoes) is the Zyliss soft fruit peeler. Takes virtually no pulp from the fruit. No messing with submerging fruit in boiling water and then pulling off the skin.

Delicious! A few tips:-It seemed like a lot of extra effort to peel the peaches, so I took a gamble & left the skin on. The filling turned out beautifully!-I blind baked my crust for 10 min @ 425 to avoid the dreaded soggy bottom. Worked like a charm!-I made a few amendments to the filling: brown sugar instead of white, 1 tsp cinnamon, and 1 TBSP corn starch (mixed well w/ the lemon juice before tossing w/ peaches). End result was a dreamy, gooey filling that wasn't watery at all.

You want cornstarch. Mix a bit into the fruit before you pour it into the pie shell.

I always bake juicy pies near the bottom of the oven (second rack from the bottom) to help crisp the bottom crust. As long as the oven is properly preheated, this turns out a superior crust

Cook's Illustrated in their famous peach cobbler recipe also instructs to macerate the peaches in 1/4 cup of sugar, draining, then using cornstarch mixed with a little reserved juice before baking. I've found macerating the fruit, especially peaches, or cherries with sugar before baking, that I get a more concentrated fruit flavor & flesh, less runny in the baked pie, cobbler or galette.

I don't care for the flavour/mouth feel the flour imparts to the peach filling. I think I'll do a variation with cornstarch next time, as well as draining the liquid and thickening it on the stove. I blanch my peaches to peel them easily (such a pleasure to slip those skins off!) and then blend the skins to a smooth paste, which I add back to the fruit - for the wonderful colour, flavour and body it adds. Love the crust and overall a tremendous peach pie!

this peach filling with local (georgia) peaches was perfect. A piece of pie was my lunch. I do not regret it.

Suggest replacing nutmeg with ginger, fresh;y grated or crystallized.

A perfect way to peel peaches or tomatoes is place in a microwave oven for about 1 minute. Time will vary with quantity. Be careful of high heat when removing skins. If you are lucky the entire skin will come off in one felt swoop

My kid made this pie, added vanilla and used half brown half white sugar. She baked the bottom crust for 12 minutes before filling. Better than my Mom’s.

I bake LOTS of pies. This recipe will not be successful without some kind of thickener for the peaches. Flour, cornstarch, or minute tapioca. It will definitely need it. Peaches are juicy. For an educated guess, I'd say to use approximately 1/2 cup of flour for 5 cups of peaches. New York Times, what were you thinking?!

Loved the crust. I also decreased the sugar to 2/3 cup and had too much liquid even after adding tapioca flour in addition to the flour called for in the recipe. What I did was prior to placing peaches in the crust let them sit in a strainer and scooped them out with a slotted spoon. Baked beautifully!

No matter what, no matter the recipe, peach pie tends to be runny. I tried boiling the sugar liquid from soaking peaches. I also use my own fabulous pie crust recipe, which I bind baked at 425 for 10 minutes. Then, I baked the whole pie, with its lattice crust, for 1 hour. I put pie shields on the crust at 45 minutes. It can out delicious and much better than without these tweaks. It will always be a very juicy and runny pie. The only work around is to make a galette, but my husband loves it.

A note about the crust: I have always found that American pastry recipes made here in Canada, require more liquid than specified. Different altitudes, different wheat, who knows what the difference is? In this case, I added the specified liquid, pluses, and then added more ice water, 1 Tbsp at a time for 4 more Tbsp! The pastry was flawless, my new go to recipe. Next time, I will start with the egg yolk, 2 tsp cider vinegar and 7 tbsp water and see how I

Another note, about the filling. Added 3 Tbsp cornstarch to thicken as I was pressed for time and didn’t feel like blind baking bottom or reducing syrup as others suggested. Would definitely do either or maybe both next time, and there will be many next times: what a luscious concoction.

Let the cut peaches drain. Cook the liquid down until it's the consistency of cream. Add cornstarch, not flour.

Is this a recipe or a poem? Beautiful

Add chopped candied ginger, nutmeg and cinnamon to peaches; no need to peel peaches if thin skinned. Used 1/4 cornstarch instead of flour to 6 C peaches. Best peach pie ever

I made this pie last night. After reading a lot of the notes, it seems I am one of a very few people who have a problem rolling out the chilled dough. Granted, this dough turned out to be very tasty (as did the whole pie) but as usual, I ended up having to piece part of it together. I am a pretty good baker, but just cannot seem to roll out a chilled pie dough. I will try, try again.

Best pie ever! I will never use another crust recipe!

Something just tasted off. Maybe it was the vinegar the receipt called for.

I used nectarines and a few plucots because that’s what I had on hand, added a pinch of salt and some cinnamon to the filling, and honestly I think this was one of the best pies I’ve ever eaten, let alone made.

Less salt and wayyyy less or no added sugar if peaches are good.

I used a different pie crust recipe (flour, salt, sugar, chilled butter and ice water), and added some cinnamon and nutmeg to the filling. Otherwise followed the recipe exactly. Not too much sauce, nor too runny. At the end of the 45 min, I took it out of the oven, and placed it on the cookie sheet that was below in the oven to catch spills - let it sit for a bit to make certain that the bottom crust was fully cooked. Turned out great.

Made the pastry as per recipe. Used all the liquid plus an additional tblsp of ice water. Chilled for approx 75 minutes. Rolled out nicely: instead of full top did a lattice top crust. Used 2 tblsp of cornstarch in lieu of the flour. A titch of nutmeg & 3/4 tsp cinnamon mixed in with the peaches while they sat. Not a huge amount of juice so everything went into the shell. Baked 12 minutes then lowered to 375. Then baked 30 minutes. I know my oven- runs hot! Looks perfect- will find out later!

Amazing pie! I had very sweet peaches so I halved the sugar. The crust is insane. I’ve never added yolk before, will definitely be doing it again!

A dear friend wanted vegan pie for her birthday. Made this filling in a vegan crust from Jessica in the Kitchen: 3 cups all purpose flour, 1 teaspoon sea salt, 8 ounces vegan cultured butter, solid and very cold, diced 8-12 tablespoons ice cold water. Brushed the crusted with melted vegan butter mixed with maple syrup which worked great. I didn't remember the lemons at the store, so I doused in some white wine and almond extract. Recipes are suggestions for me. Came out great all around.