Hamdi Saidani This Pioneer Woman Peach Pie is a bubbly and flaky recipe, which is made with fresh peaches and a hint of cardamom. It’s the perfect summer dessert, ready in about 2 hours, plus cooling time.
Pioneer Woman Peach Pie Recipe Ingredients
- 1 recipe for a double pie crust (2 crusts)
- 3 lb. fresh peaches, pitted and cut into 1-inch pieces (about 7 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 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
- 1 Tbsp. turbinado sugar
How To Make Pioneer Woman Peach Pie
- Macerate the Peaches: In a large bowl, combine the peaches with the granulated and brown sugars. Cover and let the mixture sit at room temperature for 1 hour to allow the peaches to release their juices.
- Prep the Oven and Crust: Preheat the oven to 400°F. Place a foil-lined, rimmed baking sheet on the lower oven rack to preheat. Roll out one piece of the pie dough and fit it into a 9-inch pie pan (not deep dish). Trim the excess dough and place the crust in the refrigerator to chill. Roll out the other piece of dough and cut it into lattice strips; place these on a baking sheet and chill.
- Make the Filling: Drain the peaches, reserving ½ cup of the liquid. In a medium saucepan, combine the reserved peach juice with the cornstarch, cardamom, salt, and ginger. Whisk until smooth. Bring to a boil over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Finish the Filling: Whisk in the butter, lemon zest, and lemon juice. Gently fold in the drained peaches. Pour this mixture into the chilled pie crust.
- Assemble the Lattice and Bake: Weave the chilled dough strips over the filling to form a lattice top. Crimp the edges. Brush the lattice with an egg wash (1 egg whisked with 1 tbsp water) and sprinkle with turbinado sugar.
- Bake Until Bubbly: Place the pie on the preheated baking sheet. Bake for 20-25 minutes at 400°F. Then, reduce the oven temperature to 375°F and continue to bake for another 45 to 55 minutes. The pie is done when the filling is thick and bubbling vigorously in the center.
- Cool Completely: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This is a crucial step for the filling to set properly.
Recipe Tips
- How to prevent a soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet. This helps to set and crisp the bottom crust quickly. Cooking the filling on the stovetop first also helps to control the amount of liquid.
- What are the best peaches for pie? For the best texture, use ripe but firm freestone peaches. They hold their shape well during baking and are easy to pit.
- How do I know when the pie is truly done? You must see the filling bubbling thickly through the gaps in the lattice, especially in the very center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
- Can I make this pie ahead of time? Yes, fruit pies are great for making ahead. You can bake the pie completely, let it cool, and then store it, loosely covered, at room temperature for up to 2 days before serving.
What To Serve With Peach Pie
This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm or at room temperature with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Peach Pie
- Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
- Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.
Peach Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 510 kcal
- Carbohydrates: 78g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 52g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of under-baking or not letting the pie cool completely before slicing. You must bake the pie long enough for the filling in the absolute center to come to a full, thick bubble. Slicing it before the 4-hour cooling time will also result in a runny filling.
Can I use frozen peaches?
Yes. If you use frozen peaches, it is very important to thaw them completely and then drain off as much excess liquid as possible before proceeding with the maceration step.
Why did my crust get so dark before the filling was done?
This is a very common issue with fruit pies that require a long bake time. The recipe suggests that if the crust is getting too dark after about 45 minutes, you can loosely tent a piece of aluminum foil over the top of the entire pie for the remainder of the baking time to protect it.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mini Pecan Pies Recipe
- Pioneer Woman Blueberry Pie Recipe
- Pioneer Woman Taco Pie Recipe
Pioneer Woman Peach Pie Recipe
Description
A classic summer dessert featuring a sweet and juicy fresh peach filling with a hint of warm spice, all baked under a beautiful, golden-brown lattice crust.
Ingredients
Instructions
- Toss the sliced peaches with the sugars and let them sit for 1 hour.
- Preheat oven to 400°F with a foil-lined baking sheet inside. Fit one pie crust into a 9-inch pie pan.
- Drain the peaches, reserving ½ cup of the juice.
- In a saucepan, thicken the reserved juice with cornstarch and spices. Whisk in the butter and lemon, then fold in the peaches.
- Pour the filling into the pie crust and top with a lattice made from the second crust.
- Brush with egg wash and sprinkle with turbinado sugar.
- Bake on the preheated sheet at 400°F for 20-25 mins, then reduce heat to 375°F and bake for another 45-55 mins, until the filling is very bubbly in the center.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool for at least 4 hours before slicing; this is not optional and is essential for the filling to set up properly.u003c/liu003eu003cliu003eBaking the pie on a preheated baking sheet is the secret to a crisp, non-soggy bottom crust and also catches any potential drips.u003c/liu003eu003cliu003eMacerating the peaches in sugar first helps to draw out the juices so you can control the thickness of the filling.u003c/liu003eu003cliu003eThe lattice top is not just for looks; it allows steam to escape, which helps the fruit filling to thicken perfectly.u003c/liu003e
