Lattice: Lattice is a popular and classic design for the top of your pies. You can fancily braid the dough as mentioned or: 
So just grab 8 Tablespoons/1 stick of butter (113g) for the recipe.Īdd the top crust over your peach pie filling. You need 2 Tablespoons of butter, which is convenient because you use 6 Tablespoons in the pie dough.
Butter: Like cherry pie, dotting small cubes of butter on top of the filling helps create a richer filling. Cinnamon: Warm cinnamon spice and pie go hand-in-hand. Once you try it, you’ll likely never make peach pie without it again! You can leave it out if desired, or replace with 1/4 teaspoon of ground ginger. Fresh Ginger (Optional): I’ve said it before, but something that transforms a good peach pie into the BEST peach pie is a little zing from fresh ginger. Lemon Juice: The pie filling tastes a little flat without it. Cornstarch is wonderful, but you’d need a lot for this pie, and using too much results in an undesirable paste-like texture. Flour: This is my top choice for thickening non-berry pie fillings. I like to use all brown sugar in this peach crumble pie recipe. Sugar: Granulated sugar sweetens the filling. Peaches: Cut the peaches into chunks instead of slices for best results. Because peaches are so juicy, slices bake into mush, while chunks retain more of their deliciously soft texture. Unlike apple pie where you peel and cut apples into slices, cut your peeled peaches into small (approx. Canned peaches are not ideal because they’re already too soft and mushy. If using frozen peaches, thaw, chop, and blot them dry before using. Can I Use Frozen Peaches in Peach Pie?įresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. Eat any overly soft peaches or save them for peach muffins. If your peaches are soft, stringy, and mushy, your filling will taste soft, stringy, and mushy. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Your best bet is to purchase or pick about 10 firm peaches (about 3 pounds), then let them sit in a paper bag for 1–2 days to ripen. You want slightly firm (not hard) peaches with zero bruises or soft spots. The best fresh peaches for peach pie are the same I recommend for peach bread. If you’re not up for the braiding challenge, you can simply lattice thick strips of pie dough. Peach crumb pie how to#
See recipe Note below to replicate this design, and here’s my complete how to braid pie crust tutorial. Because there’s a little shortening in the dough, it holds shape well, and you can even braid it.You don’t need to par-bake the crust because this pie bakes for so long.The recipe yields 2 crusts-one for the bottom and one for the top-which is what you need for this pie.Make the pie dough ahead of time because it needs to chill in the refrigerator for at least 2 hours before you can work with it.(Here’s my recipe for all butter pie crust if you’re interested in trying that one instead.)
Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable.
To make perfect homemade pie crust, I use a mix of shortening and butter because the two ingredients work together to make an unbeatable texture. You can use your favorite pie dough recipe, but I encourage you to try mine.
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