Old Fashioned Peach Pie Recipe
My tried and true (and easy!) recipe for old fashioned peach pie, with a latticed top. It's easy to make and delicious! Especially perfect throughout the summer and into fall when fresh ripe peaches are plentiful.
- 1 frozen packaged 9 inch double pie crust, (I prefer the Marie Callender's brand)
- 1 egg, beaten
- 2 pounds fresh peaches, (will yield approx. 5 cups once sliced)
- 2 tablespoons lemon juice
- 1/2 cup flour
- 1/2 cup white sugar, (I have also substituted Splenda here, for no noticeable taste difference in my opinion!)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
How to Blanch Peaches
What you need:
1 pot of water, filled high enough to submerge peaches
1 bowl filled with iced water
1. Bring your pot of water to a boil.
2. Rinse peaches thoroughly and pat dry. Remove any stems.
3. Use a knife to cut a small 'X' shape through the skin at the top and bottom of each peach.
4. Drop whole peaches in the boiling water. Leave them submerged for 40 seconds - 2 minutes, depending on how ripe they are.
5. Remove peaches with a slotted spoon and place them directly in the bowl of iced water. Let soak for about a minute and then drain and pat dry.
6. Remove the peach skins using either a paring knife or your fingers (skins should remove easily at this time).
- Blanch and slice peaches.
- Preheat oven to 450 F.
- Brush a thin layer of the beaten egg along the sides and bottom of one of the 9 inch pie crusts. Set the second crust aside to thaw for later, for your latticed top.
- Place the sliced peaches in a colander and mix gently. Add lemon juice. Mix again gently, and discard excess liquid that is strained out. (This will help ensure filling isn't too runny.)
- In a separate bowl, mix together flour, sugar, brown sugar and cinnamon.
- Add peaches to flour mixture and mix gently with a fork.
- Pour peach/flower mixture into the pie crust and dot with butter.
- Your other pie crust should be adequately thawed by now. Flatten, and cut into 10 strips of even width. Place 5 strips across top of top of the pie crust containing your peach filling, spacing evenly. Fold every other strip back and lay another strip across pie in the opposite direction. Continue in this fashion, folding every other strip back as you add each cross strip. When done fold edges of strips over evenly with bottom crust edges and flute.
- Brush a thin layer of beaten egg over the top crust. (You will still have excess beaten egg remaining after this step which you may discard.)
- Bake for 10 minutes, and then reduce oven heat to 350 degrees F and bake for another 30 minutes.
- Cool (for at least an hour), then serve.
When are peaches in season?
May - August
May - September
April - May
July - September
Quick tip for cutting even strips for your latticed top:
Use a pizza cutter!