The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.
Ingredients
Makes 8 servings
Filling
Step 1
Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.
Step 2
Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.
For filling:
Step 3
Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
Step 4
Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.
Step 5
Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
Step 6
Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.
Here's an easy way to create the beautiful lattice-top look without any of the tricky weaving: Simply arrange 6 of the chilled pie crust strips diagonally across the top of the pie, then place the remaining 6 pastry strips diagonally in opposite direction atop first 6 strips.
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Reviews (25)
Back to TopIf you add the peach juice you need to add more flour. My pie was total soup and a friend told me to add 1 cup's worth of thickener (flour or cornstarch) which I'll try next time. Otherwise it tasted good.
stephyfish
Minneapolis, MN
8/30/2015
Hands down, the BEST peach pie! It takes a lot of work, but well worth the effort!
Munchaleah
North Potomac, MD
5/12/2013
I made this for a potluck party and it was a big hit. It was so delicious. I used the peaches from my garden that just little ripe. I also add volka to the crush making process to make it more fluffy. I am in fact making another one right now
sitakaras
NY
8/1/2012
I would give this recipe 3 1/2 forks. This is a beautiful, delicious pie with only one alteration. I have experimented with leaving out half of the peach juice. I've found that this works well to reduce the overly-juicy tendencies of this pie. If you're into corn starch, I think that would be helpful as well. Local farmer's market peaches in june make this a god among pies. I've made this twice in the last week.
lindseytea
Asheville, NC
6/24/2010
This peach pie was delicious.The only changes I made were to halve the caramel and to leave out most of the peach juice. This kept it both peachy and sweet, without being over-sweet or runny. It turned out great and I won 2nd place in a pie-baking contest with it, so I would say it was a big hit. I especially loved the crust. It was just a little sweet, and perfectly flaky.
jebbapeppers
Santa Barbara, CA
5/17/2010
I've made this pie every summer for the past few years, as soon as the peaches are in season. I love it! The only problem is that it is so runny. Even if I don't use all the caramel sauce, it still comes out runny. Any other suggestions?
sarahmix
appleton, wi
8/9/2009
Way too much trouble for an OK result. I have tried this recipe twice and have not had success. No more! Next time I will try a more basic recipe.
andrea190
Alameda, CA
7/5/2009
This pie tasted very good, the peaches had a great flavor, and there was a perfect amount of syrup. my only comment would be to cut the peaches a lot smaller, they were way to big. other than that, it was great.
teriland
los angeles, ca
12/8/2008
I started to make this mid-week and ran out of time so I just dumped the peaches in with a cup of sugar. It tasted great and the crust - sweet and ever so slightly salty - was great. Last night I made it with the caramel sauce and I can see it's appeal but it's not for me. I prefer peach pies/tarts to be not as sweet with the strong cooked peach tasted dominant. In this it was all smoothed away. I'm going to try it with apples, though. Caramel apples. Should be delicious.
mondragon
9/13/2008
I was quite disappointed with this recipe. I didn't think it was up to the 4 fork rating. I had good peaches and I followed the recipe without subsitutions. I found it rather bland. I also found it rather a time consuming pie to make and am sorta glad I don't feel the need to make it again.
Anonymous
9/10/2008
A friend and I could not find any decent peaches and decided to try this recipe with apples as a substitute. It worked deliciously. The apples loved the caramel. There was, as other reviewers had noted, too much sauce but we used the excess atop the accompanying ice cream. Someday I will try this recipe with peaches, but this recipe made the best apple pie I've had in a while.
Anonymous
Toronto, Canada
8/25/2008
Peach pie is my favourite and this did not disappoint. Making the caramel was tricky and I'm glad I didn't follow the time of 11 minutes as directed as I found my sugar carmelized in 6mins. To ensure that it doesn't burn, have the butter & cream ready to go right in after removing from heat as the sugar keeps cooking. Can anyone explain the reason for cooking the bottom crust first? I never do that with my fruit pies (and didn't here) The cooking time was the same as for any other fuit pie, and it turned out great, not soggy at all.
dawson777
Barrie, Ontario
8/16/2008
My boyfriend always raves about his late grandmother's peach pie, and not that I wanted to "out do" anyone at such a traditional "grandmotherly" dish, I DID want to bake what he deemed to be his favorite pie. The pie turned out flawless...the crust does, indeed, brown quickly, but the aroma of the juices along with the smoothness of the caramel make this pie absolutely to die for :)
vhitz1
Northern Virginia
8/14/2008
Very good! Made recipe as specified except I left the skins on. This did deepen the flavor but my husband didn't like dealing with the skins while eating. I will remove the skins the next time. This is the first time I have made a caramel. I burned the first sugar syrup, then I realized that it is very important to watch the syrup closely at the end of the 11 minutes. The second took exactly 11 minutes and I watched it closely at the 6-7 minute mark, swirling frequently. Making the lattice top was not as difficult as I thought. Instead of trying to put ALL of the strips on, put the initial 6 strips on and then put one in the center, crosswise, and weave from the center out. Then put another next to it and do the same thing. This way you are only lifting small parts of the strips. It took me, maybe, three minutes to weave the top with no cracking of the dough.
maelstrom
Spokane, WA
8/5/2007
This pie is absolutely delicious! I've made it several times now and found that I prefer the end result when I use quite ripe (juicy) peaches, sometimes in combination with nectarines. The pie is quite forgiving-- I've had the bottom crust shrink on several occasions, but once you've added the lattice crust you'd never know. All in all a 4 forks+ rating!
Anonymous
4/9/2007
