Peach Pie Recipe Ina Garten: Buttery Crust With Summer Sweetness

Summer peaches deserve a proper showcase, and this pie delivers with a buttery crust that shatters with every bite. I’ve refined this method through years of testing to ensure the filling stays juicy without turning the bottom soggy.

The secret lies in pre-cooking the peaches briefly to concentrate their natural sweetness before baking. This step prevents that dreaded gap between fruit and crust while keeping the slices intact and flavorful.

What emerges from the oven is a golden, flaky masterpiece with a filling that’s tender yet holds its shape. The crust stays crisp, the peaches burst with summer essence, and every slice disappears faster than you’d expect.

David always requests seconds, and I never argue—this one’s worth the effort. The aroma alone will have your kitchen smelling like a Southern bakery.

Ingredients for Peach Pie Recipe Ina Garten

Ripe peaches, buttery crust, and a few pantry staples make this summer classic shine.

The peaches are non-negotiable here. Farmers market peaches at peak ripeness have that sweet-tart punch store-bought can’t match. Look for fruit that gives slightly when pressed and has a fragrant aroma. For the crust, European-style butter (like Plugrá) has higher fat content—flakier results. I grab mine at Whole Foods when it’s on sale, but any good unsalted butter works.

No fresh peaches? Frozen peaches (thawed and drained) will work in a pinch—just skip pre-cooking. Swap cornstarch for instant tapioca at half the amount if that’s what you’ve got. Brown sugar can be white sugar plus molasses. For extra flair, add a pinch of nutmeg or cardamom to the filling. The egg wash? Milk or cream if you’re out of eggs.

The unbaked pie can chill in the fridge for 24 hours before baking. Leftovers? Cover loosely—the crust stays crisp for 2 days. Freeze slices wrapped tightly for up to 3 months. Best served warm, with vanilla ice cream (or alone, no judgment).

Step-by-Step Instructions for Peach Pie

This method delivers a flaky crust and perfectly thickened filling every single time.

Step 1: Prepare the Pie Crust

In a food processor, pulse the 2.5 cups all-purpose flour, 1 tsp salt, and 0.75 cup granulated sugar until combined. Add the 1 cup cold unsalted butter (cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.5 cup ice water through the feed tube until the dough just begins to come together. You’ll know it’s ready when it clumps when pinched. Don’t overwork it—visible butter flakes mean flaky crust.

Turn the dough out onto a lightly floured surface, divide into two equal portions, and shape into disks. Wrap in plastic and refrigerate for 1 hour. The dough should be firm but not rock-hard when ready to roll.

Step 2: Make the Peach Filling

Peel, pit, and slice the 8 whole ripe peaches into ½-inch thick wedges. In a large bowl, gently toss the peaches with the 0.5 cup brown sugar, 0.25 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, and 0.5 tsp ground cinnamon.

Let the mixture sit for 15-20 minutes, stirring occasionally. You’ll see the peaches release their juices, and the cornstarch will begin to thicken the mixture slightly. This resting period ensures the filling sets properly during baking.

Step 3: Assemble and Crimp the Pie

On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim the edges, leaving a ½-inch overhang.

Pour the peach filling into the crust, mounding slightly in the center. Roll out the second dough disk and place it over the filling. Trim and crimp the edges together, then cut 4-5 slits in the top crust to allow steam to escape.

Whisk the 1 whole large egg with 1 tablespoon water and brush evenly over the top crust. Sprinkle with the remaining granulated sugar for a golden, crisp finish.

Step 4: Bake to Golden Perfection

Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake at 375°F for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.

If the edges brown too quickly, cover them with a pie shield or aluminum foil. The pie is done when the juices are thick and syrupy, not watery. Let it cool on a wire rack for at least 2 hours before slicing—this allows the filling to set completely.

Serving Suggestions for Leftovers

Warm with Ice Cream

There’s nothing like a slice of this pie served warm from the oven. I pair it with a scoop of vanilla bean ice cream—the cold cream against the hot, flaky crust is pure magic. David swears by Blue Bell from our Austin Central Market. 💛

Drizzle with Caramel

For extra decadence, I drizzle 2 tbsp warm caramel sauce over each serving. The buttery sweetness complements the peaches beautifully. Store-bought works, but homemade caramel takes it to another level.

Whipped Cream Option

If you prefer something lighter, freshly whipped cream does the trick. I whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form. It adds a delicate touch without overpowering the pie.

Lattice Top Presentation

For a showstopper look, cut the top crust into 1-inch strips and weave them into a lattice. Brush with egg wash and sprinkle with turbinado sugar for extra crunch. It’s a bit more work, but the oohs and aahs are worth it. ✨

Bourbon Whipped Cream

For an adult twist, add 1 tbsp bourbon to your whipped cream. I use Maker’s Mark—it’s smooth and adds a subtle warmth that pairs perfectly with the peaches. Just a little goes a long way.

Serve with Coffee

A hot cup of dark roast coffee cuts through the sweetness beautifully. I brew a pot of Central Market’s Texas Pecan Coffee when serving this pie—it’s a match made in Austin heaven.

Frequently Asked Questions