Name: Ina Garten Peach Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 pounds ripe peaches, about 6 to 7 large peaches, peeled; 1/2 cup sugar, plus extra for sprinkling; 2 tablespoons cornstarch; 1/2 teaspoon grated orange zest; 1/4 cup freshly squeezed orange juice; 1 tablespoon unsalted butter; 1 to 2 tablespoons all-purpose flour; 1 egg beaten with 1 tablespoon water, for egg wash; 12 tablespoons very cold butter, diced; 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 tablespoon sugar; 1/3 cup very cold vegetable shortening; 1/2 cup ice water

Jump to Recipe

Ina Garten Peach Pie brings together ripe peaches, fresh orange juice, tender pastry, and a golden lattice top for a classic dessert that tastes like peak summer. This Homemade Peach Pie has a silky fruit filling, a buttery crust, and just enough citrus to make the peaches taste brighter without taking over. Because the filling uses both sliced peaches and a quick peach syrup, every bite feels juicy, rich, and balanced. Serve Ina Garten Peach Pie warm, at room temperature, or with vanilla ice cream for a dessert that fits Sunday dinner, holidays, and backyard meals.

Story

Ina Garten Peach Pie feels like the kind of dessert that belongs on a sunny kitchen counter while dinner finishes and coffee brews. I love this pie because it keeps the fruit at the center while still giving you that bakery-style crust everyone notices first. The orange zest and orange juice add a fresh note, while the cornstarch thickens the juices into a glossy filling that slices cleanly after cooling. Ina Garten Peach Pie also works beautifully when peaches taste sweet but still have a little firmness, because they hold their shape during baking. For the best Ina Garten Peach Pie, peel the peaches first, chill the dough, and keep the lattice fairly thin. Then, once the pie turns golden and bubbly, let it rest before slicing so the filling settles. This Summer Peach Pie gives you a dependable dessert with simple steps and big flavor.

Ingredients

For the filling: 2 1/2 pounds ripe peaches, about 6 to 7 large peaches, peeled; 1/2 cup sugar, plus more for sprinkling; 2 tablespoons cornstarch; 1/2 teaspoon grated orange zest; 1/4 cup freshly squeezed orange juice; 1 tablespoon unsalted butter; 1 to 2 tablespoons all-purpose flour; 1 egg beaten with 1 tablespoon water, for egg wash. For the Peach Pie Crust: 12 tablespoons very cold butter, diced; 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 tablespoon sugar; 1/3 cup very cold vegetable shortening; 1/2 cup ice water. Keep extra flour nearby for rolling the dough, and use a 9- or 10-inch pie dish for the best fit.

Step-by-Step Instructions

Ina Garten Peach Pie starts with cold pastry and ripe peaches, so plan your steps in that order. First, make the crust, chill it briefly, and roll the bottom crust into the pie dish. Then prepare the peach filling while the oven heats to 400 degrees Fahrenheit. Next, spoon the filling into the crust, add the lattice, brush the top with egg wash, sprinkle it with sugar, and bake until the crust turns deeply golden and the fruit bubbles through the openings.

Preparing the Ingredients

Dice the cold butter, then return it to the refrigerator while you measure the flour, salt, sugar, shortening, and ice water. Add the flour, salt, and sugar to a food processor and pulse a few times. Add the butter and shortening, then pulse 8 to 10 times until the fat breaks into pea-size pieces. With the machine running, pour in the ice water, then pulse until the dough starts to gather. Turn the dough onto a floured board, shape it gently into a ball, wrap it in plastic wrap, and chill it for 30 minutes. Meanwhile, peel the peaches. For easier peeling, dip them carefully into boiling water for 15 seconds to 2 minutes, then move them to cool water. Slice all but one peach and chop the last peach into small pieces for the syrup.

Cooking Instructions

Flour your counter, cut the dough in half, and roll one half into a circle slightly larger than your pie dish. Transfer it to the pan without stretching it, tuck it in gently, and trim the excess around the edges. Place the second half of dough back in the refrigerator. In a small saucepan, whisk the sugar, cornstarch, orange zest, orange juice, and butter over medium heat, then bring the mixture to a boil. Add only the chopped peach and bring it back to a boil. Lower the heat and simmer for 2 to 3 minutes, stirring now and then, until the syrup thickens slightly but still pours easily. Pour this mixture over the sliced peaches, add 1 to 2 tablespoons flour, and stir gently. Add the filling to the crust, brush the edge with egg wash, then roll the second dough half and cut it into thin strips. Weave the strips over the pie, press the top and bottom crusts together with a fork, trim the edges, brush the lattice with egg wash, and sprinkle with sugar. Place the pie on a parchment-lined sheet pan and bake for about 45 minutes, turning it halfway through. Cover the edges if they brown too fast.

Tips for Perfect Results

This Fresh Peaches Recipe works best when the peaches taste fragrant and sweet but do not feel mushy. Also, keep the dough cold from start to finish because warm butter melts too soon and can make the crust heavy. The syrup should thicken only slightly before you mix it with the sliced peaches, since the pie still needs enough juice to bake into a soft, jammy filling. Finally, cool the pie before cutting, because hot peach filling needs time to set.

Common Mistakes to Avoid

Do not stretch the dough when you move it into the pie pan, because stretched pastry can shrink during baking. Also, avoid cooking the syrup until it turns thick like jam, since it will tighten more in the oven. Another common mistake involves cutting the lattice strips too thick. Aim for about 1/8 inch thick so the crust bakes evenly and stays delicate. In addition, do not slice the pie right away after baking. Although warm pie smells tempting, the filling needs time to settle, and a short rest gives you prettier slices.

Pro Tips for Better Flavor

Use peaches that smell sweet at the stem end and yield slightly when pressed. Then, add the orange zest lightly, because a small amount gives the filling brightness without making the pie taste like citrus. For more crunch, sprinkle decorating sugar over the egg-washed lattice before baking. Also, bake the pie on a sheet pan so any bubbling juices land on the parchment instead of your oven. For a fuller fruit layer, add one extra sliced peach if your peaches run small or if you prefer a higher filling.

Serving and Storage

Ina Garten Peach Pie tastes wonderful slightly warm, but it slices best after resting until the filling firms. For a clean cut, use a sharp knife and wipe it between slices. Then lift each piece with a wide pie server so the tender crust stays intact. This pie suits casual cookouts, family dinners, and summer celebrations, yet it also feels special enough for a holiday dessert table.

How to Serve

Serve each slice with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of crème fraîche for a tangy contrast. Also, a cup of coffee or iced tea pairs beautifully with the buttery crust and juicy filling. For the neatest presentation, let the pie cool for at least 2 hours before serving. However, when you want that cozy, warm dessert feeling, let it cool until just warm and accept a softer, more generous slice.

How to Store Leftovers

Cover leftover pie loosely and keep it at room temperature for up to 1 day if your kitchen stays cool. After that, refrigerate it for up to 4 days. To reheat, place slices on a baking sheet and warm them in a 325 degrees Fahrenheit oven for 10 to 15 minutes. This method keeps the crust flakier than the microwave. For longer storage, wrap slices tightly and freeze them for up to 2 months, then thaw in the refrigerator before reheating.

Conclusion

Ina Garten Peach Pie gives you everything a classic fruit pie should have: ripe peaches, a glossy filling, a tender buttery crust, and a crisp sugared lattice. With a few careful steps, especially chilling the dough and letting the pie cool before slicing, you can make a dessert that feels both familiar and memorable. Try it when peaches taste their sweetest, and you may find yourself making it every summer.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen peaches for Ina Garten Peach Pie?

Yes, you can use frozen peaches when fresh peaches are out of season, but thaw and drain them well first. Frozen peaches release more liquid, so add the flour to the filling and watch the texture before baking. Fresh peaches still give the best flavor and shape, but frozen peaches can work when you want this pie outside of summer.

How do I keep the bottom crust from getting soggy?

Start with cold dough, avoid overfilling the crust with loose liquid, and bake the pie on a hot oven rack so the bottom crust gets strong heat right away. Also, do not skip the cornstarch and flour, because they help bind the peach juices as the filling bubbles. Letting the pie cool before slicing also helps the bottom crust hold together.

Can I make the pie crust ahead of time?

Yes, you can make the dough ahead. Wrap it tightly and refrigerate it for up to 2 days. Let it sit at room temperature briefly before rolling if it feels too firm. You can also freeze the dough for up to 2 months, then thaw it overnight in the refrigerator before using it for Ina Garten Peach Pie.