Ina Garten Peach Pie Recipe
The Ina Garten Peach Pie Recipe is a classic, sweet dessert perfect for summer. Juicy, fresh peaches are baked inside a buttery, flaky pie crust. This pie smells amazing while baking and tastes even better.
Ingredients
- 6 –7 ripe peaches peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon butter cut into small pieces
- 1 double pie crust homemade or store-bought
- 1 egg beaten (for egg wash)
- Extra sugar for sprinkling
Instructions
Preheat the oven
- Preheat oven to 425°F (220°C). Prepare a pie dish with one sheet of pie crust.
Prepare the peaches
- Peel, pit and slice peaches evenly. Place them in a large mixing bowl.
Mix peach filling
- Add sugar, brown sugar, flour, cinnamon, nutmeg, vanilla and lemon juice. Toss gently to coat peaches evenly.
Fill the pie crust
- Place peach mixture into prepared pie crust in pie dish. Spread evenly and gently press down.
Add butter
- Dot top of peach filling with small pieces of butter. This adds richness while baking.
Top crust
- Place second pie crust over peaches. Trim edges and crimp with bottom crust. Cut small slits to vent steam.
Apply egg wash
- Brush top crust with beaten egg. Sprinkle lightly with sugar for golden, shiny finish.
Bake the pie
- Place pie in oven. Bake 20 minutes at 425°F, then reduce to 375°F and bake 30 minutes more until golden and bubbling.
Cool the pie
- Remove pie from oven. Let cool on a wire rack for at least 1 hour to set the filling.
Serve
- Slice the pie carefully. Serve plain or with a scoop of vanilla ice cream or whipped cream.
Notes
- Use ripe, sweet peaches for best flavor
- Peel peaches to avoid tough skin
- Mix sugar and flour well to thicken filling
- Brush crust with egg wash for golden color
- Vent top crust to prevent overflow
- Let pie cool before slicing for neat pieces
- Serve with ice cream for extra indulgence