Peach Pie Recipe Martha Stewart: Buttery Crust With Summer Sweetness

There’s nothing like a slice of peach pie to capture the essence of summer in a single bite. This recipe delivers a flaky buttery crust and a filling so perfectly balanced between sweet and tart that it tastes like memories of warm afternoons.

I’ve refined this method to ensure the peaches stay juicy yet hold their shape, avoiding the soggy bottom that plagues so many fruit pies. A touch of lemon juice brightens the filling, while a sprinkle of sugar on the crust creates a golden finish.

The result is a pie that looks as impressive as it tastes—ideal for gatherings or a quiet evening treat. Every forkful offers layers of tender peaches encased in that signature crisp pastry.

Serve it warm with a scoop of vanilla ice cream for the ultimate experience.

Ingredients for Peach Pie Recipe Martha Stewart

Flaky crust meets summer peaches in this perfectly balanced pie with just the right sweetness.

The crust hinges on cold butter—European-style like Plugrá has higher fat content for extra flakiness. For the peaches, freestone varieties like Red Haven or Elberta peel easiest and hold shape. Farmers markets or local orchards have the ripest fruit in late summer. Avoid underripe peaches; they won’t soften properly. If making ahead, prep the dough the night before and keep it chilled.

No freestone peaches? Cling peaches work too—just slice and peel carefully. Swap brown sugar for white if that’s what you have, but the molasses notes add depth. Arrowroot powder at half the amount can replace cornstarch for a glossier filling. For extra richness, brush the top crust with melted butter instead of cream. Frozen peaches (thawed and drained) are a decent backup in winter.

Unbaked pie keeps 1 day in the fridge (bring to room temp before baking). Baked pie stays fresh at room temp for 2 days or up to 4 days refrigerated. Freeze slices for 3 months—reheat in a toaster oven to revive the crust.

Step-by-Step Instructions for Peach Pie

This method ensures a flaky crust and perfectly balanced filling with summer peach flavor.

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the 2.5 cups all-purpose flour and 1 tsp salt. Add the 1 cup unsalted butter, cut into small cubes, and work it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. You’ll know it’s ready when it holds its shape when pressed. Avoid overworking the dough, as this develops gluten and makes the crust tough.

Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, which is essential for a flaky texture.

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, 0.75 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 0.5 tsp ground cinnamon, and 1 tsp vanilla extract.

Let the mixture sit for 15-20 minutes to allow the peaches to release their juices. Stir occasionally to ensure the sugars and cornstarch dissolve evenly. The filling should look glossy and slightly syrupy, which indicates the sugars have begun to dissolve.

This resting period also gives the cornstarch time to start thickening the natural juices, preventing a runny filling after baking.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disc of dough to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the peach filling into the crust, mounding slightly in the center.

Roll out the second disc of dough and place it over the filling. Trim the top crust, leaving a ½-inch overhang, then fold the edges under and crimp with a fork or your fingers to seal. Cut several 1-inch slits in the top crust to allow steam to escape during baking.

Brush the top crust with 1 tbsp heavy cream and sprinkle evenly with 1 tbsp turbinado sugar. This creates a beautiful golden-brown finish and adds a subtle crunch.

Step 4: Bake to Golden Perfection

Preheat your oven to 425°F. Place the pie on a baking sheet to catch any drips and bake for 20 minutes. This high heat helps set the crust and start the filling bubbling.

Reduce the oven temperature to 375°F and continue baking for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with aluminum foil or a pie shield.

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set completely, ensuring clean slices with every serving.

Troubleshooting peach pie recipe martha stewart

Soggy Bottom Fix

Prevent a soggy crust by pre-baking the bottom crust for 10 minutes at 375°F before adding the filling. This creates a moisture barrier. I also sprinkle 1 tbsp breadcrumbs on the crust before adding peaches to absorb excess juices.

Overly Runny Filling

If your filling is too liquid after baking, it likely needed more thickener. Next time, use 3 tbsp cornstarch instead of 2 tbsp, or let the filling rest for 30 minutes before assembling. The cornstarch needs time to fully hydrate.

Pale Crust Solution

For a deeper golden color, brush the top crust with 1 egg white mixed with 1 tbsp water instead of cream. This egg wash browns more deeply. Also, bake on the lower oven rack for the last 15 minutes. 💡

Filling Bubbling Over

To prevent messy oven spills, place a baking sheet on the rack below your pie. Also, avoid overfilling—use 6 cups peaches max. If it still bubbles, tent with foil and reduce heat to 350°F for the last 20 minutes.

Peaches Too Juicy

If your peaches are very ripe, toss them with 1 tbsp lemon juice and let drain in a colander for 15 minutes before mixing with other filling ingredients. This removes excess moisture without sacrificing flavor.

Crust Shrinking

Chill your dough for at least 2 hours before rolling to prevent shrinkage. Also, don’t stretch the dough when fitting it into the pan. If it tears, patch with extra dough rather than pulling it to fit.

Frequently Asked Questions