This delicious Pioneer Woman Peach Pie is a simple, sweet treat perfect for any occasion. With a buttery, flaky crust and juicy, spiced peach filling, it’s easy to make using fresh peaches and common ingredients. The lattice topping adds a beautiful touch, making this pie a crowd-pleasing favorite!
Ingredients Needed
- 3 lbs fresh peaches, pitted and cut into 1-inch pieces (about 7 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 recipe All-Butter Pie Crust (2 crusts)
- 1/4 cup cornstarch
- 1/2 tsp ground cardamom
- 1/4 tsp kosher salt
- 1/4 tsp ground ginger
- 2 tbsp unsalted butter
- 2 tsp lemon zest, plus 1 tbsp lemon juice
- 1 large egg, lightly beaten
- 1 tbsp turbinado sugar
How To Make Peach Pie Recipe
- Prepare the Peach Filling: In a large bowl, combine the peaches and both sugars. Cover and let sit at room temperature for 1 hour to allow the juices to release.
- Preheat the Oven: Preheat the oven to 400°F. Place a foil-lined rimmed baking sheet on the lower third of the oven to preheat.
- Roll Out the Bottom Crust: On a floured surface, roll out 1 piece of dough into a 12-inch round. Carefully transfer it to a 9-inch pie pan (not deep dish) and gently press it against the sides. Trim excess dough, then refrigerate until ready to use.
- Roll Out the Lattice Strips: Roll out the second piece of dough into a 12-inch round and cut into 16 strips (¾-inch wide). Place them on a baking sheet, cover, and refrigerate until ready to use.
- Prepare the Peach Filling Mixture: Drain the peaches, reserving ½ cup of the juice. Discard the rest. Mash 1 cup of the peaches with a fork. In a medium saucepan, whisk together the cornstarch, cardamom, salt, and ginger. Gradually whisk in the reserved peach juice. Bring to a boil over medium heat, stirring constantly. Once thickened (about 2-3 minutes), stir in the butter, lemon zest, and lemon juice. Fold in the peaches and mashed peaches.
- Assemble the Pie: Pour the peach mixture into the prepared pie crust. Arrange 8 strips of dough in parallel rows over the filling. Weave the remaining 8 strips perpendicular to the first set to form a lattice pattern. Trim the ends and crimp the edges to seal.
- Brush and Bake: In a small bowl, whisk the egg with 1 tablespoon of water and brush over the pie crust. Sprinkle with turbinado sugar. Bake at 400°F for 20-25 minutes, then rotate the pan and reduce the temperature to 375°F. Continue baking for 45-55 minutes until the filling is bubbly and thickened. If the crust is browning too quickly, cover with foil.
- Cool and Serve: Let the pie cool to room temperature for about 4 hours before slicing.
Recipe Tips
- Use Fresh, Ripe Peaches: The key to a sweet, flavorful pie is using fresh, ripe peaches. Overripe peaches can turn mushy, while underripe peaches can lack sweetness.
- Let the Filling Sit: After combining the peaches with the sugar, let them sit for about an hour to release their juices. This helps the filling thicken better when cooking.
- Chill the Pie Crust: Always chill your pie crust before baking. It helps the dough hold its shape and results in a crispier, flakier crust.
- Don’t Skip the Lattice: A lattice crust not only looks beautiful but also lets steam escape, preventing the filling from getting soggy.
- Cool Before Slicing: Let the pie cool for at least 4 hours before slicing. This allows the filling to set and prevents it from running out when you cut into it.
How To Store Leftovers
- Refrigerate: Cover leftovers peach pie and store it in the fridge for up to 3-4 days.
- Freeze: Wrap leftovers peach pie with plastic wrap and foil, then freeze for up to 3 months. To thaw, refrigerate for 4-6 hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on a typical slice of peach pie)
- Calories: 301
- Total Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 180 mg
- Potassium: 250 mg
- Total Carbohydrate: 41 g
- Dietary Fiber: 2 g
- Sugars: 31 g
- Protein: 2 g
More Pioneer Woman Recipes:
Pioneer Woman Peach Pie Recipe
Description
This delicious Pioneer Woman Peach Pie is a simple, sweet treat perfect for any occasion. With a buttery, flaky crust and juicy, spiced peach filling, it’s easy to make using fresh peaches and common ingredients. The lattice topping adds a beautiful touch, making this pie a crowd-pleasing favorite!
Ingredients
Instructions
- Prepare the Peach Filling: In a large bowl, combine the peaches and both sugars. Cover and let sit at room temperature for 1 hour to allow the juices to release.
- Preheat the Oven: Preheat the oven to 400°F. Place a foil-lined rimmed baking sheet on the lower third of the oven to preheat.
- Roll Out the Bottom Crust: On a floured surface, roll out 1 piece of dough into a 12-inch round. Carefully transfer it to a 9-inch pie pan (not deep dish) and gently press it against the sides. Trim excess dough, then refrigerate until ready to use.
- Roll Out the Lattice Strips: Roll out the second piece of dough into a 12-inch round and cut into 16 strips (¾-inch wide). Place them on a baking sheet, cover, and refrigerate until ready to use.
- Prepare the Peach Filling Mixture: Drain the peaches, reserving ½ cup of the juice. Discard the rest. Mash 1 cup of the peaches with a fork. In a medium saucepan, whisk together the cornstarch, cardamom, salt, and ginger. Gradually whisk in the reserved peach juice. Bring to a boil over medium heat, stirring constantly. Once thickened (about 2-3 minutes), stir in the butter, lemon zest, and lemon juice. Fold in the peaches and mashed peaches.
- Assemble the Pie: Pour the peach mixture into the prepared pie crust. Arrange 8 strips of dough in parallel rows over the filling. Weave the remaining 8 strips perpendicular to the first set to form a lattice pattern. Trim the ends and crimp the edges to seal.
- Brush and Bake: In a small bowl, whisk the egg with 1 tablespoon of water and brush over the pie crust. Sprinkle with turbinado sugar. Bake at 400°F for 20-25 minutes, then rotate the pan and reduce the temperature to 375°F. Continue baking for 45-55 minutes until the filling is bubbly and thickened. If the crust is browning too quickly, cover with foil.
- Cool and Serve: Let the pie cool to room temperature for about 4 hours before slicing.
Notes
- Use Fresh, Ripe Peaches: The key to a sweet, flavorful pie is using fresh, ripe peaches. Overripe peaches can turn mushy, while underripe peaches can lack sweetness.
- Let the Filling Sit: After combining the peaches with the sugar, let them sit for about an hour to release their juices. This helps the filling thicken better when cooking.
- Chill the Pie Crust: Always chill your pie crust before baking. It helps the dough hold its shape and results in a crispier, flakier crust.
- Don’t Skip the Lattice: A lattice crust not only looks beautiful but also lets steam escape, preventing the filling from getting soggy.
- Cool Before Slicing: Let the pie cool for at least 4 hours before slicing. This allows the filling to set and prevents it from running out when you cut into it.
Pioneer Woman Peach Pie Recipe