Ina Garten’s Perfect Peach Pie Recipe – Easy & Delicious

Ina Garten’s Perfect Peach Pie is the stuff of summer dreams, and for good reason. This isn’t just any fruit pie; it’s a meticulously crafted testament to the simple perfection of ripe, juicy peaches. Imagine a golden, flaky crust embracing a sweet, slightly tart filling that bursts with sun-kissed flavor. It’s the kind of dessert that silences a room, bringing everyone together with its comforting aroma and exquisite taste. What makes Ina Garten’s Perfect Peach Pie so incredibly special is her uncanny ability to elevate humble ingredients into something truly extraordinary. She masterfully balances sweetness with a hint of acidity, ensuring each bite is a revelation. It’s the ultimate celebration of peak-season produce, a dessert that feels both sophisticated and deeply nostalgic. I’ve tried many peach pies, but this one, from Ina Garten, truly sets the standard.

Ina Garten’s Perfect Peach Pie

There are few things as quintessentially summer as a perfectly ripe peach, and when you transform those sun-kissed gems into a pie, you’ve truly captured the essence of the season. Ina Garten, the beloved Barefoot Contessa, has a knack for elevating simple ingredients into culinary masterpieces, and her Perfect Peach Pie is no exception. This recipe is a celebration of fresh peaches, enhanced by just the right touch of citrus and spice, all enveloped in a flaky, buttery crust. I’ve made this pie several times, and each time it’s met with rave reviews. It’s not overly complicated, but the results are truly spectacular. The key, as Ina always says, is to use the best ingredients you can find, especially when it comes to the peaches. Look for ones that are fragrant and yield slightly to gentle pressure – those are the ones that will burst with flavor.

Ingredients:

• 2 1/2 lb. ripe peaches (about 6-7 large peaches, peeled)
• 1/2 C. sugar, plus extra for sprinkling on lattice
• 2 tbsp. cornstarch
• 1/2 tsp. grated orange zest
• 1/4 C. freshly squeezed orange juice
• 1 tbsp. unsalted butter
• All-purpose flour, for dusting
• 1 recipe of double-crust pie crust (Perfect Pie Crust recipe follows)
• 1 egg beaten with 1 tablespoon water, for egg wash

For the Pie Crust:

• 12 tbsp. very cold butter, cut into 1/2-inch pieces
• 3 C. all-purpose flour
• 1 tsp. kosher salt
• 1 tbsp. sugar
• 1/3 C. very cold vegetable shortening, cut into pieces

Instructions:

First, let’s tackle that glorious pie crust, the foundation of any great pie. Ina’s recipe for pie crust is a classic for a reason. It’s designed to be incredibly flaky and tender, and the combination of butter and shortening provides the perfect balance of flavor and texture.

Making the Perfect Pie Crust:

1. In a large bowl, whisk together the all-purpose flour, kosher salt, and sugar.
2. Add the very cold butter pieces and the cold vegetable shortening to the flour mixture. Using a pastry blender, your fingertips, or a food processor on pulse mode, cut the fats into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. It’s crucial that your butter and shortening stay cold; this is what creates the steam that separates the layers of dough, resulting in that sought-after flakiness. If you’re using your hands, work quickly to avoid warming the fats too much.
3. Gradually add about 1/2 cup of ice water, a tablespoon at a time, mixing gently after each addition until the dough just begins to come together. You may not need all the water, or you might need a tiny bit more. The dough should hold together when squeezed, but not be sticky.
4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling period allows the gluten to relax, making the dough easier to roll out, and ensures the fats remain cold.

Now, let’s prepare the star of the show: the peaches.

Preparing the Peach Filling:

1. Start by preparing your peaches. Halve, pit, and peel the peaches. A good tip for peeling peaches is to briefly blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. The skins should slip off easily after this. Slice the peeled peaches into 1/2-inch thick wedges.
2. In a large bowl, gently combine the sliced peaches, 1/2 cup of sugar, cornstarch, grated orange zest, and freshly squeezed orange juice. The cornstarch is essential for thickening the juices released by the peaches as they bake, preventing a watery pie. The orange zest and juice add a bright, zesty counterpoint to the sweetness of the peaches, cutting through any cloying richness. Toss everything gently to coat the peaches evenly. Let this mixture sit for about 15-20 minutes to allow the flavors to meld and the juices to start releasing.

With your crust chilled and your filling ready, it’s time to assemble this beautiful pie.

Assembling the Pie:

1. On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
2. Pour the peach filling into the prepared pie crust. Dot the top of the filling with the tablespoon of unsalted butter. This butter will melt and add a lovely richness to the filling.
3. Roll out the second disc of dough for the lattice top. Cut it into 1-inch wide strips. Arrange the strips over the peach filling in a lattice pattern, weaving them over and under each other. Trim the ends of the lattice strips and press them firmly against the bottom crust to seal. You can crimp the edges decoratively if you like.
4. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the lattice top. This egg wash gives the crust a beautiful golden-brown sheen and helps it brown evenly in the oven. Sprinkle the lattice with a little extra sugar for a touch of sparkle and crunch.

Finally, the moment of truth: baking your Perfect Peach Pie.

Baking the Pie:

1. Preheat your oven to 400 degrees F (200 degrees C). Place the pie on a baking sheet (this will catch any drips and prevent your oven from getting messy). Bake for 20 minutes.
2. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, you can loosely cover them with strips of aluminum foil. The bubbling filling is a sign that the cornstarch has done its job and the pie is cooked through.
3. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 3-4 hours before slicing and serving. This cooling period is absolutely critical for the filling to set properly. If you cut into it too soon, you’ll have a delicious but messy pie. The anticipation is worth it, I promise!

Serve this Perfect Peach Pie warm or at room temperature. It’s absolutely divine on its own, but a scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition. Enjoy every delightful bite!

Conclusion:

And there you have it – the secrets to Ina Garten’s Perfect Peach Pie! This recipe truly stands out because of its emphasis on fresh, ripe peaches, the flaky, buttery crust that provides the perfect counterpoint to the sweet, juicy filling, and that hint of cinnamon and lemon that elevates every bite. It’s a classic for a reason, delivering pure, unadulterated summer goodness in every slice. I truly encourage you to give this recipe a try; the joy of biting into a warm, homemade peach pie is simply unmatched.

For serving, a scoop of vanilla bean ice cream is an absolute must, melting into the warm peaches. A dollop of freshly whipped cream or a drizzle of crème anglaise also makes for a delightful addition. If you’re feeling adventurous, consider a sprinkle of almond slivers on top before baking for an extra layer of texture and flavor, or a touch of cardamom instead of cinnamon for a more exotic twist. Don’t be afraid to experiment and make this Ina Garten’s Perfect Peach Pie your own!

Frequently Asked Questions:

What are the best peaches to use for this pie?

For the most flavorful Ina Garten’s Perfect Peach Pie, opt for ripe, fragrant, and slightly soft freestone peaches. These varieties are easier to pit and have a superior sweetness and juiciness. Avoid underripe or overly mushy peaches.

Can I make the pie crust ahead of time?

Absolutely! The pie crust can be made up to two days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. You can also freeze the pie dough for up to three months; just be sure to thaw it in the refrigerator overnight before rolling.

What if my peaches aren’t very sweet?

If your peaches are a bit tart, you can increase the sugar slightly in the filling. Taste your peaches beforehand to gauge their sweetness and adjust accordingly. A small squeeze of extra lemon juice can also help balance the sweetness and add brightness.

Ina Garten’s Perfect Peach Pie

A classic and delicious peach pie recipe from Ina Garten, featuring a flaky crust and perfectly sweetened peach filling.

Prep Time
30 Minutes

Cook Time
50 Minutes

Total Time
20 Minutes

Servings
8 servings

Ingredients

• 2 1/2 lb. ripe peaches (6-7 large peaches, peeled)
• 1/2 C. sugar, plus extra for sprinkling on lattice
• 2 tbsp. cornstarch
• 1/2 tsp. grated orange zest
• 1/4 C. freshly squeezed orange juice
• 1 tbsp. unsalted butter
• All-purpose flour (for dusting)
• 1 recipe of double-crust pie crust
• 1 egg beaten with 1 tablespoon water, for egg wash
• 12 tbsp. very cold butter (for crust)
• 3 C. all-purpose flour (for crust)
• 1 tsp. kosher salt (for crust)
• 1 tbsp. sugar (for crust)
• 1/3 C. very cold vegetable shortening (for crust)

Instructions

1. Step 1
   Prepare the double-crust pie crust according to the “Perfect Pie Crust” recipe. Chill until ready to use.
2. Step 2
   Preheat oven to 425°F (220°C). Line a 9-inch pie plate with one disk of the chilled pie dough.
3. Step 3
   In a large bowl, combine the peeled and sliced peaches with 1/2 cup sugar, cornstarch, orange zest, and orange juice. Toss to coat evenly.
4. Step 4
   Dot the peach mixture with the 1 tablespoon of unsalted butter. Pour the filling into the prepared pie crust.
5. Step 5
   Roll out the second disk of pie dough and cut into strips for a lattice top, or place it whole over the filling. Crimp the edges to seal. Brush the top crust with the egg wash and sprinkle with additional sugar.
6. Step 6
   Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
7. Step 7
   Let the pie cool completely on a wire rack before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.