Description
Ina Garten Peach Pie is a golden homemade peach pie made with ripe peaches, fresh orange juice, orange zest, and a buttery double crust.
Ingredients
Scale
- 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
Instructions
- Dice the very cold butter and return it to the refrigerator.
- Add the flour, salt, and sugar to the bowl of a food processor, then pulse a few times to mix.
- Add the cold butter and shortening, then pulse 8 to 10 times until the fat forms pea-size pieces.
- With the machine running, pour in the ice water, then pulse until the dough begins to form a ball.
- Turn the dough onto a floured board, gently shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
- Flour your work surface, cut the dough in half, and roll one half into a circle slightly larger than the pie dish.
- Transfer the dough to a 9- or 10-inch pie dish without stretching it, tuck it into the pan, and trim the excess edges.
- Peel and slice all but one peach, then place the sliced peaches in a large bowl. Chop the remaining peach into small pieces.
- In a small saucepan, whisk together the sugar, cornstarch, orange zest, orange juice, and butter over medium heat, then bring to a boil.
- Add only the chopped peach to the syrup and return the mixture to a boil.
- Lower the heat and simmer for 2 to 3 minutes, stirring occasionally, until the syrup thickens slightly.
- Pour the peach syrup over the sliced peaches, add 1 to 2 tablespoons flour, and stir gently.
- Pour the peach mixture into the prepared crust and brush the crust edges with egg wash.
- Roll out the second half of dough and cut it into thin strips.
- Weave the strips into a lattice over the pie, then press the top and bottom crusts together with a fork and trim extra dough.
- Brush the lattice with egg wash and sprinkle generously with sugar.
- Place the pie on the prepared sheet pan and bake for about 45 minutes, turning halfway through, until golden brown and bubbly.
- Cover the edges with foil if they brown too quickly.
- Remove the pie from the oven and let it cool before serving warm or at room temperature.
Notes
- Keep the dough cold and avoid stretching it when fitting it into the pie dish.
- Do not cook the syrup too long; it should remain pourable.
- Roll the lattice dough to about 1/8 inch thick for a delicate top crust.
- Add one extra sliced peach if you prefer more filling.
- Decorating sugar adds crunch and sparkle to the lattice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 468
- Sugar: 29
- Sodium: 302
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 59
- Fiber: 3
- Protein: 6
- Cholesterol: 62