This is truly, honestly, straight up, the only Peach Pie you will ever, ever need. It is that good.
My husband....there is not enough peach pie in the world for him. He could literally not love peach pie more. He likely loves it more than me. So the pressure was on for me to bake him the best peach pie of his entire life.
And this is it.
For more pie recipes, come check out my growing list!
This pie will blow your mind.
How do I know Mike loves this particular pie? He is silent. Utterly silent. Trance-like otherworldly deathly silent. If you get near him while he is eating this, the fork quickly moves into stab-your-hand defensive mode.
Don't forget to check out The Bake Dept for lots more great baking recipes!
- 1 double recipe Jen’s Everyday Flaky Pie Crust
- 4 - 5 pounds ripe peaches about 8-10 good size peaches, slightly soft
- 1 tablespoon fresh lemon juice
- 1 tablespoon vanilla extract
- Sprinkle of cinnamon to taste
- 1/2 cup sugar
- 1/3 cup brown sugar
- 5 tablespoons flour
- 2 tablespoons unsalted butter cut into tiny cubes
- 1-2 tablespoon heavy cream just enough to coat the top crust
- 1 tablespoon sugar
- Prepare the pie dough as directed.
- If you opt to chill the pie dough, split the dough in half, roll out each half. Place one half in the pie dish and chill. Place the other half flat on parchment on a cookie sheet and chill.
- In a large pot, boil enough water to hold all the peaches. (This can also be done half at a time.)
- While you are waiting for the water to boil, collect the lemon juice, vanilla, cinnamon, both sugars, and the flour into a large mixing bowl. No need to stir.
- Cut the butter into tiny cubes, place on a small dish then refrigerate.
- Once the water is at a boil, slice an X just through just the skin of each peach bottom with a small knife and carefully add them to the boiling water. Turn the heat off, allow the peaches to steep for 2 minutes, remove them from the water.
- While the peaches are cooling to touch, preheat your oven to 425°F or 218° C.
- Peel the skins off the peaches. Slice the peaches into fat 1/8” slices and add them to the mixing bowl, gently stirring the ingredients as you add more peaches.
- Remove the pie dish from the refrigerator and place on a rimmed cookie sheet. With a slotted spoon, ladle the peaches onto the chilled dough. Be sure to drain the peaches slightly but not thoroughly.
- Drizzle a few tablespoons of the remaining liquid over the peaches then add the dots of butter around.
- Cover the pie with the top crust, pinching the layers of dough together into a nice edge. Slice about 4-5 vents in the top with a sharp knife.
- With a pastry brush, brush the top crust with the cream and sprinkle the sugar over the top.
- Place the whole thing in the oven and bake for 15 minutes. Lower the heat to 375°F or 191°C and continue to bake for around 50 minutes, until a golden brown crust and bubbling peaches are achieved.
- If the crust or the edges are beginning to brown too soon, tent them with foil. Cool the pie on a wire rack and serve. Store in the refrigerator after slicing.