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Pioneer Woman Peach Pie

Pioneer Woman Peach Pie - recipe card
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This peach pie is a celebration of ripe summer peaches nestled in a buttery, flaky crust. The filling is sweet, tangy, and slightly spiced, with a perfect thickened texture that holds its shape when sliced.

Ingredients

Scale
  • 1 recipe double pie crust (store-bought or homemade, chilled)
  • 5 cups ripe peaches, peeled and sliced (about 5–6 medium peaches)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (such as turbinado), for sprinkling

Instructions

  1. Prep the peaches: Bring a large pot of water to a rolling boil. Carefully drop in the peaches for 30-45 seconds, then transfer them to an ice bath. Once cool, slip off the skins, halve, pit, and slice into 1/2-inch-thick wedges.
  2. Make the filling: In a large bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated. Let the mixture sit for 15 minutes to allow the juices to release.
  3. Preheat the oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any drips.
  4. Roll out the bottom crust: On a lightly floured surface, roll out one disc of pie dough to a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch pie plate. Trim the overhang to about 1 inch beyond the rim.
  5. Fill the pie: Spoon the peach mixture (including the juices) into the prepared pie shell. Dot the top with the butter pieces.
  6. Roll out the top crust: Roll out the second disc of dough to the same size. You can place it whole over the filling, cut it into strips for a lattice, or use a decorative cutter. If using a whole crust, cut several slits for steam vents.
  7. Assemble and crimp: Place the top crust over the filling. Trim the excess to 1 inch and fold both crusts under, then crimp the edges with your fingers or a fork. Brush the top and edges with the egg wash, then sprinkle with coarse sugar.
  8. Bake: Place the pie on the center rack over the baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 45-55 minutes, until the crust is deep golden brown and the filling is bubbly and thick.
  9. Cool and serve: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set and prevents a runny mess.

Notes

Storage: Leftover pie can be covered loosely with foil and stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freezing: To freeze, after baking and completely cooling, wrap the pie tightly in plastic wrap and then foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 10-15 minutes until warm.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-peach-pie/