How to Make a Perfect Peach Pie and Homemade Pie Dough
How to Make a Perfect Peach Pie and Homemade Pie Dough is a medium American recipe that serves 8. 300 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 6 hrs 3 min | Cook: 1 hr 5 min | Total: 7 hrs 28 min
Cost: $16.58 total, $2.07 per serving
Ingredients
- 1 1/4 cup Unsalted Butter (Divided: 4 tbsp grated, 16 tbsp cubed; keep chilled)
- 2.5 cups All-Purpose Flour (Divided: 1.5 cups first, 1 cup later)
- 0.75 cup Granulated Sugar (2 tbsp for dough, 1/2 cup for macerating peaches, 2 tbsp for pectin mixture)
- 1 teaspoon Table Salt (Divided between dough and peach mixture)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 teaspoon Lemon Zest (Grated, fine zest)
- 3 pounds Ripe Peaches (Peeled, pitted, quartered, then cut into thirds)
- 1 tablespoon Corn Starch (Sprinkled over peach pieces before cooking)
- 2 tablespoons Low‑Sugar Fruit Pectin (Helps thicken the juice without making it jelly‑like)
- 0.25 teaspoon Ground Cinnamon (Adds warm spice note)
- 0.5 pinch Ground Nutmeg (Freshly ground if possible)
- 0.5 cup Ice Water (Very cold; add in two 1/4‑cup portions)
- 1 tablespoon Water (For light mist before sprinkling sugar on lattice)
Instructions
Grate and Chill Butter
Grate 4 Tbsp of the butter, shape it into a small block, and place it in the freezer until very firm (about 5 minutes).
Time: PT5M
Combine Dry Ingredients
In a large bowl, whisk together 1½ cups flour, 2 Tbsp granulated sugar, and 1 tsp salt until evenly distributed.
Time: PT2M
Incorporate Cubed Butter
Add the remaining 16 Tbsp cold butter (cut into ½‑inch cubes) to the flour mixture and pulse in the food processor 40‑50 seconds, scraping down the sides once, until the butter is coated and the mixture resembles coarse crumbs.
Time: PT1M
Add Additional Flour
Add the remaining 1 cup flour and pulse 4‑5 times until the largest pieces are about 1 inch.
Time: PT2M
First Water Addition
Drizzle ¼ cup ice‑cold water over the mixture and toss with a spatula until just combined.
Time: PT3M
Second Water Addition and Form Dough
Add the remaining ¼ cup ice water, toss again, and press the mixture together until a cohesive dough forms.
Time: PT3M
Divide and Chill Dough
Divide the dough into two equal portions, shape each into a 5‑inch disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 2 days).
Time: PT2H
Rest at Room Temperature
Remove the discs from the fridge and let them sit uncovered for 10 minutes to become pliable.
Time: PT10M
Roll Bottom Crust
On a lightly floured surface, roll one disc into a 12‑inch circle, keeping the thickness even.
Time: PT5M
Transfer to Pie Plate and Chill
Gently lift the rolled crust onto a 9‑inch metal pie plate, trim excess, loosely cover with plastic wrap, and refrigerate for 30 minutes.
Time: PT30M
Roll Lattice Dough
Roll the second disc into a 13 × 10½‑inch rectangle; this will be cut into lattice strips.
Time: PT5M
Chill Lattice Dough
Cover the rectangle with plastic wrap and chill for 30 minutes.
Time: PT30M
Cut Lattice Strips
Using a ruler as a guide, cut the chilled rectangle into eight strips, each 1¼ inch wide.
Time: PT5M
Chill Strips
Lay the strips on a parchment‑lined baking sheet, cover loosely, and refrigerate for 30 minutes.
Time: PT30M
Prepare Peaches
Peel, pit, quarter, and then cut each quarter into thirds, yielding bite‑size pieces.
Time: PT15M
Macerate Peaches
In a large bowl combine the peach pieces with ½ cup granulated sugar, 1 Tbsp lemon juice, 1 tsp lemon zest, and 1⁄8 tsp salt. Toss gently and let sit at room temperature for 1 hour.
Time: PT1H5M
Drain and Reserve Juice
Place a colander over a bowl, pour the macerated peaches through, and collect about ½ cup of juice. Return the drained peach pieces to the bowl.
Time: PT5M
Prepare Thickening Mix
Sprinkle 1 Tbsp corn starch over the peach pieces, whisk in 2 Tbsp low‑sugar pectin, 2 Tbsp granulated sugar, ¼ tsp cinnamon, and a pinch of nutmeg.
Time: PT5M
Cook Filling
Heat a skillet over medium heat, add the peach mixture and the reserved ½ cup juice, whisk continuously and cook for 5 minutes until the mixture is just thickened and less cloudy.
Time: PT5M
Preheat Oven and Baking Sheet
Place a heavy baking sheet on the middle rack and preheat the oven to 425°F.
Time: PT10M
Temperature: 425°F
Assemble Pie
Spoon the hot peach filling into the chilled bottom crust, flatten gently, then arrange the chilled lattice strips over the top in a woven pattern. Trim excess dough, fold edges under, and pinch to seal. Lightly mist the lattice with water and sprinkle 1 Tbsp granulated sugar.
Time: PT10M
Bake Pie
Place the pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce temperature to 375°F, rotate the pie, and continue baking for 30 minutes until the lattice is golden and the filling is bubbling.
Time: PT50M
Temperature: 425°F then 375°F
Nutrition Facts
- Calories
- 300
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use only for flavor)
- Instead of All-Purpose Flour: Bread flour (will be slightly tougher)
- Instead of Granulated Sugar: Superfine sugar (dissolves faster)
- Instead of Table Salt: Kosher salt (use 1 1/4 tsp)
- Instead of Lemon Juice: Lime juice (will change flavor)
- Instead of Lemon Zest: Lemon extract (1/8 tsp)
- Instead of Ripe Peaches: Nectarines (same size, similar flavor)
- Instead of Corn Starch: Arrowroot powder
- Instead of Low‑Sugar Fruit Pectin: Regular fruit pectin (use same amount)
- Instead of Ground Cinnamon: Ground nutmeg (use 0.125 tsp)
- Instead of Ground Nutmeg: Ground cinnamon (use 0.125 tsp)
- Instead of Ice Water: Cold milk (will affect texture)
Equipment Needed
- Food Processor
- Mixing Bowl
- Plastic Wrap
- Rolling Pin
- 9‑Inch Metal Pie Plate
- Baking Sheet
- Parchment Paper
- Ruler (1¼‑inch width) (optional)
- Pairing Knife
- Peeler (Y‑shaped or serrated)
- Skillet
- Whisk
- Fork
- Pastry Brush
- Kitchen Scissors (optional)
Critical Steps — Do Not Skip
- Keeping all butter and water ice‑cold before incorporation.
- Chilling the dough for at least 2 hours before rolling.
- Macerating peaches with sugar and lemon to draw out excess juice.
- Using both corn starch and low‑sugar pectin for optimal filling consistency.
- Assembling the lattice while the top dough is still very cold.
- Baking with a high‑heat start then lowering temperature for even browning.
Chef Tips from the Video
- Grate the butter instead of cutting it; the fine shreds freeze faster and coat the flour more evenly.
- Work quickly and keep all ingredients cold; warm butter creates a tough crust.
- A light mist of water before sprinkling sugar gives a glossy, caramelized finish on the lattice.
Troubleshooting
Crust is soggy after baking.
Ensure the peaches are well‑drained and the filling is thickened with both corn starch and pectin. Also, bake the crust on a preheated sheet to create a barrier.
Lattice strips shrink or crack.
Keep the lattice dough chilled until just before assembly; if it softens, return to the fridge for a few minutes.
Filling is too runny.
Add an extra ½ tsp corn starch and cook a minute longer, or increase pectin by ½ tsp.
Storage
Refrigerator: Cover tightly with plastic wrap; lasts up to 3 days.
Freezer: Wrap pie tightly in foil and then freezer bag; up to 2 months.
Room temperature: Do not store at room temperature; crust may become soggy.
Make-Ahead Tips
- The dough can be prepared up to 2 days ahead; keep wrapped and refrigerated.
- Peach filling can be made a day ahead, cooled, and stored in the fridge.
- Lattice strips can be cut and chilled up to 30 minutes before assembly.
Frequently Asked Questions
What is the cultural significance and history of fresh peach pie in American cuisine?
Peach pie has been a staple of American summer desserts since the 19th century, celebrating the harvest of Georgia and South Carolina peaches. It symbolizes hospitality and seasonal bounty, often served at picnics, Fourth of July gatherings, and family reunions.
What are the traditional regional variations of peach pie in the United States?
In the South, peach pie often includes a buttery crust and a hint of bourbon or cinnamon. In the Midwest, a crumb topping is popular, while New England bakers may add a splash of maple syrup to the filling. The ATK recipe stays true to the classic Southern buttery crust with a lattice top.
How is fresh peach pie traditionally served in Southern American cuisine?
It is typically served warm, sliced into generous wedges, and accompanied by a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The lattice top allows steam to escape, keeping the crust crisp while the peaches stay juicy.
What occasions or celebrations is fresh peach pie traditionally associated with in American culture?
Peach pie is a hallmark of summer celebrations such as Fourth of July barbecues, county fairs, and family reunions. It also appears on holiday dessert tables in the South during Thanksgiving and Christmas as a seasonal fruit treat.
How does fresh peach pie fit into the broader American dessert tradition?
It exemplifies the American love for fruit pies that combine a flaky, buttery crust with a sweet, spiced filling. Like apple or cherry pie, peach pie showcases regional produce and the tradition of home‑baked comfort foods.
What are the authentic traditional ingredients for fresh peach pie versus acceptable substitutes?
Authentic ingredients include ripe peaches, unsalted butter, all‑purpose flour, granulated sugar, lemon juice, and a pinch of salt. Acceptable substitutes are nectarines for peaches, margarine for butter (though flavor changes), and honey or maple syrup for part of the sugar, but the texture may differ.
What other American dishes pair well with fresh peach pie?
A classic pairing is vanilla ice cream or lightly sweetened whipped cream. For a full meal, serve the pie after a Southern fried chicken dinner or alongside a crisp apple cider or a glass of chilled Riesling.
What makes fresh peach pie with an all‑butter lattice top special in American baking?
The all‑butter crust provides a tender, flaky texture that stands up to juicy peaches, while the lattice top allows steam to escape, preventing sogginess and creating an attractive, caramelized pattern. Using both corn starch and pectin ensures a perfect, glossy filling without turning it into a jelly.
How has fresh peach pie evolved over time in American cuisine?
Early peach pies used simple flour‑butter dough and sugar. Modern recipes, like the one from America’s Test Kitchen, incorporate precise butter handling, ice water, and dual thickeners for a refined texture. Lattice tops have become popular for both aesthetics and functional steam release.
What are the most common mistakes to avoid when making fresh peach pie at home?
Common errors include using warm butter (which makes the crust tough), over‑mixing the dough (reducing flakiness), not draining enough peach juice (leading to a soggy bottom), and neglecting the high‑heat start which prevents a golden crust. Follow the chilling steps and use both corn starch and pectin for best results.
Why does this fresh peach pie recipe use both corn starch and low‑sugar pectin instead of just one thickener?
Corn starch quickly thickens the bulk of the fruit juices, while pectin adds body without making the filling gummy. Using both gives a glossy, slightly firm filling that holds the peach pieces together but still feels juicy.
Can I make fresh peach pie ahead of time and how should I store it?
Yes. Prepare the dough up to the chilling stage and keep it refrigerated for up to 2 days. The peach filling can be made a day ahead, cooled, and stored in an airtight container in the fridge. Assemble and bake the pie the day you plan to serve it.
What texture and appearance should I look for when the fresh peach pie is done baking?
The lattice strips should be deep golden‑brown and slightly caramelized. The filling should be bubbling around the edges, and a gentle jiggle in the center indicates the setting is perfect. The crust should be firm and not soggy.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen focuses on rigorously tested, science‑based cooking techniques, detailed recipe development, and thorough equipment reviews, delivering reliable, reproducible recipes for home cooks.
How does the YouTube channel America’s Test Kitchen’s approach to American dessert recipes differ from other cooking channels?
America’s Test Kitchen emphasizes systematic testing, precise measurements, and troubleshooting tips, whereas many channels rely on intuition or visual cues alone. Their dessert recipes, like this peach pie, include detailed explanations of ingredient functions and step‑by‑step timing.
Last updated: September 6, 2026
