Homemade Peach Pie

I’m the chef of the house – Katie is the baker. When it comes to desserts and baked goods, she has really stepped up her game in the last year. Scones, cookies, muffins, crumbles, biscotti, and now pies. I swear, she has absolutely perfected the homemade pie crust. After testing out a bunch of different recipes, some tedious trial and error, and the painstaking taste-testing, she’s absolutely nailed it. I usually take care of the filling –  strawberry rhubarb, blueberry…and now peach.


Oh man, those juicy, flavourful, late-August Ontario peaches are delightful. It doesn’t get much better than that. Go get yourself some peaches right now, while they are still in season, and make this wonderful homemade peach pie. You won’t regret it.

Homemade Pie Dough
1 2/3 cup all purpose flour 
1 tablespoon sugar
¼ teaspoon baking powder
3/4 cup cold butter, cubed
1/3 cup iced water
1 teaspoon vanilla extract
1 egg white, for brushing

Peach Pie Filling
8 fresh peaches, peeled and thinly sliced
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg

Start by making your pie dough. In a large bowl, combine the flour, sugar and baking powder. Add the chunks of cold, cubed butter and combine with a mixer until it resembles fine breadcrumbs.

Slowly add the water (make sure there are no pieces of ice – just water!) and vanilla, and continue to combine until the mixture forms a smooth dough. Wrap in plastic and refrigerate for 30 minutes.

Preheat your oven to 375F. In the meantime, begin to prepare your filling.


Peel and slice your peaches. In a medium bowl, mix your peaches with the sugar, vanilla, cinnamon and nutmeg and set aside.

After thirty minutes, remove your dough from the fridge and cut in half. Roll out each piece to 3-5 mm thick. Add one piece of dough into a greased pie tin, ensuring that it hugs the inside edges. Spoon in the peach filling mixture.

Using a serrated blade, cut the other piece of pastry into 10 equal strips – this is where we create the lattice, or weave effect for the top of the pie. It’s a lot easier to show you how to do this, rather than trying to explain it. Here’s a decent video that shows you the technique to use.

Once your pie has been latticed, brush the top of the pastry with the egg whites and sprinkle with sugar.

Bake for about 35-40 minutes until the pastry is golden brown and flakey.


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