Happy first day of summer! Around here summertime means peach pie! This pie is my go to for summer events. I have made it for work parties, BBQ’s, baby showers, even a friend’s wedding. This particular peach pie I made while wearing Julian, the day he got his first tooth! Now it feels even more special to me. It is hands down my favorite pie. It even trumps pumpkin pie on Thanksgiving Day in my book.
The hand cut leaf crust may look complex, but it really is a breeze. You need a little extra time, but the reward is a beautiful, showstopping pie. The world needs more warm peach pie, so let me know how yours turns out, I’d love to see them!
Happy baking my friends!
2 ½ lbs ripe peaches
Juice of 1 lemon
½ cup sugar
3 Tbsp cornstarch
¼ tsp nutmeg
½ tsp cinnamon
2 Tbsp diced butter
1 egg beaten mixed with 1 Tbsp water, for glaze
The best ever crust recipe can be found here.
- Place a baking sheet in the oven at 425F to preheat
- Boil a large pot of water and drop the peaches one at a time into the water for approx 20 seconds. Remove the peaches and submerge into cold water bath. When cooled, peel the skins of the peaches. (Alternatively, you can use frozen peaches. Just defrost before preparing filling.)
- Slice the peaches and toss with lemon juice, sugar, cornstarch and spices.
- On a lightly floured surface, roll out your dough and transfer is to a greased pie pan. Trim edges. Refrigerate.
- Roll out the remaining dough on a lightly floured surface. Cut out leaf shapes and aim to have the leaves be similar in size and shape, approx 3 inches long. Mark veins with a knife.
- Remove the pie shell from the refrigerator and brush with egg glaze. Add the peach filling and dot with butter.
- Assemble the top layer by starting from the outside and working your way towards the center of the pie, layering rows of leaves until filling is covered. Brush with glaze.
- Bake for 10 minutes at 425F then reduce temperature to 350F and bake for 35-40 minutes. Until crust is golden and filling is bubbling.