Peach Pie

When fresh peaches finally make their summertime debut, a homemade pie is the perfect way to celebrate. Head to your local farm stand and stock up on slightly firm peaches. (These give homemade pies the very best texture.) Save the super ripe peaches for snacking! In this summer pie, the subtle flavors of cardamom, ginger, and lemon let the lightly sweetened peaches truly shine. Enjoy each slice with a spoonful of sweetened whipped cream or scoop of vanilla ice cream for the ultimate summer dessert.

What's the difference between a peach pie and a peach cobbler?

While both peach pie and peach cobbler have similar fillings, their assembly is very different. This peach pie’s filling is encased in an all-butter crust and topped with a delicate lattice. Other fruit pies may have a full double crust, while others could have a delicious crumble topping or no top crust at all. A cobbler is much more free-form than any pie you'll make. There's no rolling out crust or chilling required. Think of cobbler as pie's more casual cousin!

What's the best thickener for peach pie?

Cornstarch works like a charm to thicken this peach pie filling. While flour can cause the filling to become cloudy, cornstarch creates creates a shiny, glossy, clearer filling. Cornstarch also has twice the thickening power of flour, so a little goes along way. Mashing some of the peaches helps bind the filling together, too. The mash fills the gaps between the sliced peaches so that every bite is evenly fruity and delicious!

Will peach pie thicken as it cools?

Yes, it will. This is why peach pie should cool to room temperature before you slice it. Slice it while it's hot and the filling could spill out.

How do you keep peach pie from getting soggy?

This recipe starts by calling for macerating fresh peaches in sugar to draw out the liquid. A small amount of that liquid is discarded, but the majority of this sweet, peachy syrup is thickened in a saucepan with cornstarch and spices. Cornstarch is activated when it reaches a boil. Rather than waiting for the liquid to boil in the oven, and possibly making the crust soggy, cooking it on the stove jump-starts the thickening agent in cornstarch to create a set but still unbelievably juicy filling. A long bake (at least one hour and 10 minutes) will fully cook the filling for an evenly textured, set pie. The pie also needs to cool completely (about four hours) for easy slicing. 

Is it best to peel peaches for pie?

No need to break out the peeler or blanch stubborn fruit! With such a long bake time, the peaches don't need to be peeled because the thin skins soften perfectly. Plus, they give the pie a beautiful "peachy" blushing color!

Can you use canned or frozen peaches for peach pie?

While it is hard to beat the fresh flavor of summertime peaches, using frozen peaches that have been thawed and drained is okay in this recipe. It is not recommended to use canned peaches because they are too soft.