Recipe: Peach Pie Perfection

Susan Vega // Savor Your Saturday


June 5  

Since I was young, nothing said summer as much as my mother’s peach pie. Sometimes, when I got to go to the market with her, she showed me how to tell if the peaches were ready for pies—firm, but not too hard. She then let me try to pick them out myself.

Once home, I would be so excited watching her take out the pie pans, bowls, cutting board, and ingredients, knowing I would be given a piece while the pie was still warm. It never disappointed.

Today, when I am trying to get into my summer rhythm and state of mind, I’ll go to the market and come home with peaches. Just mixing the ingredients and waiting for the pies to bake put me in mind of long summer days and the joys of cooking. Surely, a gift from God himself!



  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks cold, unsalted butter, diced
  • 1/2 cup cold ice water

Pie filling:

  • 6-7 peaches, sliced (leave skin on)
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • zest and juice of one small lemon


  • 1 egg
  • 1 tsp heavy cream
  • turbinado sugar (cane sugar will work, too)
  • vanilla ice cream for serving


Using a food processor, pulse the flour, salt, and sugar for the crust. Add in cold butter and pulse until the dough resembles small pebbles. Add in enough water while processor is on for the dough to come together. Put dough onto floured surface and gently roll into two equal balls.

Cover tightly in plastic wrap and place in the refrigerator for at least an hour (up to three days, or up to three months in the freezer).

Right before you are ready to roll out the crust, mix together the pie filling ingredients in a medium bowl and set aside.

Heat oven to 425˚.

Take one of the balls of dough and remove plastic wrap. Roll out the dough on a floured surface, working quickly but gently. The crust should be about 1/2 inch larger in diameter than the pie pan. Place in the pie pan, and spoon the filling in on top. Take leftover dough (get some extra from the other ball of dough if needed) and roll out until it’s long enough to make a lattice on top of the pie. Cut strips, and place the strips horizontally and then vertically across the filling, weaving the strips over and under each other.

Whisk together the egg and cream. Lightly brush this egg wash across the exposed parts of the crust. Sprinkle on the turbinado sugar and place in the oven. After 15 minutes, lower the temperature to 375˚ and bake for another 45 minutes.

Cool slightly, cut, and place on plates. Top slices with vanilla ice cream.


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