Ina Garten Peach Pie Recipe

This Ina Garten Peach Pie Recipe is a sweet and juicy dessert, which includes fresh peaches and warm cinnamon. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

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Ina Garten Peach Pie Recipe Ingredients

For the Filling:

• 6 cups fresh peaches (peeled, pitted, and sliced)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour (or cornstarch for a thicker filling)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

For the Crust:

• 2 store-bought pie crusts or homemade double-crust pastry
• 1 egg (for egg wash)
• 1 tablespoon milk or water
• Optional: coarse sugar for sprinkling

How To Make Ina Garten Peach Pie Recipe

1. Preheat the oven: Set your oven to 400°F (200°C) and place a rack in the lower third to ensure a crisp bottom crust.
2. Prepare the filling: In a large bowl, mix the sliced peaches, sugars, flour (or cornstarch), lemon juice, cinnamon, nutmeg, salt, and vanilla. Stir gently and let sit for 10 minutes.
3. Roll out the crust: Fit one crust into a 9-inch pie dish. Trim the edges and keep the second crust ready for the top.
4. Add the filling: Spoon the peach filling into the bottom crust, spreading the juices evenly.
5. Top the pie: Cover with the second crust or make a lattice top. Trim and crimp the edges. Cut small slits if using a solid top crust.
6. Brush and sprinkle: Whisk the egg and milk, then brush over the crust. Sprinkle with coarse sugar if desired.
7. Bake the pie: Place the pie on a lined baking sheet. Bake for 45–55 minutes until the crust is golden and the filling is bubbling.
8. Cool before serving: Let the pie cool for at least 2 hours to allow the filling to set.

Recipe Tips

• How to peel peaches easily: Blanch peaches in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.
• Can I use frozen peaches? Yes, just thaw and drain them well before using to avoid extra moisture.
• How to avoid soggy crust: Bake the pie on the lower rack and consider using a pie shield or foil to prevent over-browning the top crust.
• What type of sugar is best? A mix of white and brown sugar gives depth of flavor and caramel notes.
• Should I use cornstarch or flour? Cornstarch makes a clearer, thicker filling, while flour offers a more traditional texture.

What To Serve With Peach Pie

This classic dessert pairs perfectly with simple sides like:

• A scoop of vanilla ice cream
• Fresh whipped cream
• Caramel drizzle
• Mint sprigs for garnish
• A cup of coffee or sweet tea

How To Store Peach Pie

Refrigerate: Cover and store leftovers in the fridge for up to 4 days.

Freeze: Wrap slices or the whole pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Peach Pie Nutrition Facts

• Calories: 370
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 200mg
• Carbohydrates: 58g
• Sugars: 35g
• Fiber: 2g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pie a day ahead?
Yes, this pie holds up well and can be made 24 hours in advance.

Why is my filling runny?
Make sure to use the right amount of thickener and let the pie cool completely before slicing.

Can I use canned peaches?
Fresh is best, but you can use canned peaches in juice (not syrup); drain well before using.

How to keep crust from burning?
Use a pie crust shield or tent the edges with foil during the last 20 minutes of baking.

Is a lattice top necessary?
No, a full crust with steam vents works just as well and is easier to prepare.

Try More Recipes:

• Ina Garten Baked Chocolate Pudding Recipe
• Ina Garten Orange Pound Cake Recipe
• Ina Garten Coconut Cupcakes Recipe