Ina Garten’s Perfect Peach Pie Recipe-Easy Summer Dessert

Ina Garten’s Perfect Peach Pie is more than just a dessert; it’s a summer love story baked into a flaky crust. There’s a reason why so many of us flock to this iconic recipe when those first ripe peaches start appearing at the market. It evokes pure nostalgia, a taste of sun-drenched afternoons and gatherings with loved ones. What sets Ina Garten’s Perfect Peach Pie apart is its masterful balance: the inherent sweetness of the peaches is perfectly complemented by a hint of warm spice, never overwhelming, always celebrating the star ingredient. The secret, as Ina herself often says, lies in quality ingredients and simple, time-tested techniques that allow the natural beauty of the fruit to shine. Prepare to be transported to peach paradise with every glorious, juicy bite of this absolute masterpiece.

Ina Garten’s Perfect Peach Pie

There are few things more quintessentially summer than a perfectly ripe peach, and when those sweet, juicy fruits are encased in a flaky, buttery crust, magic happens. Ina Garten, the beloved Barefoot Contessa, has a knack for elevating simple ingredients into extraordinary dishes, and her Perfect Peach Pie is no exception. This recipe delivers a pie that is bursting with fresh peach flavor, a hint of citrus, and a beautifully golden crust that will have everyone asking for seconds. The beauty of Ina’s approach lies in its simplicity, allowing the quality of the ingredients to shine through.

This isn’t just any peach pie; it’s a carefully constructed symphony of flavors and textures. The sweetness of the peaches is balanced by the slight tang of orange zest and juice, while the cornstarch ensures a luscious, not runny, filling. And of course, there’s the crust – a masterpiece of flakiness that is both tender and crisp. It’s the kind of pie that evokes memories of sun-drenched afternoons and provides the perfect sweet ending to any summer meal.

Ingredients:

• 2 1/2 lb. ripe peaches (about 6-7 large peaches), peeled, pitted, and sliced about 1/2 inch thick
• 1/2 C. granulated sugar, plus extra for sprinkling on the lattice
• 2 tbsp. cornstarch
• 1/2 tsp. grated orange zest
• 1/4 C. freshly squeezed orange juice
• 1 tbsp. unsalted butter, cut into small pieces
• All-purpose flour, for dusting
• 1 recipe of double-crust pie crust (recipe follows)
• 1 large egg, beaten with 1 tablespoon water, for egg wash

For the Pie Crust:

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

Crafting the Perfect Pie Crust

The foundation of any great pie is its crust, and Ina’s recipe is a winner. The key here is to keep everything as cold as possible. This ensures those lovely pockets of butter that create the signature flakiness.

1. In a large bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of sugar.
2. Add the 12 tablespoons of very cold butter and the 1/3 cup of very cold vegetable shortening to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. This is crucial for flakiness!
3. Gradually add about 1/2 cup of ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a tiny bit more depending on your flour and humidity. The dough should hold together when squeezed.
4. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling time allows the gluten to relax and the fats to firm up, making it easier to roll and ensuring a tender crust.

Assembling and Baking the Pie

Now that your crust is ready and your peaches are prepped, it’s time to bring it all together.

1. Preheat your oven to 400°F (200°C). Have a baking sheet ready to place the pie on; this will catch any drips and help the bottom crust bake nicely.
2. On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang. You can crimp the edges now or after filling the pie.
3. In a large bowl, gently toss the sliced peaches with 1/2 cup of sugar, 2 tablespoons of cornstarch, the grated orange zest, and the freshly squeezed orange juice. Make sure the peaches are evenly coated. The cornstarch will thicken the juices as the pie bakes, creating a beautiful, luscious filling.
4. Pour the peach filling into the prepared pie crust. Dot the top of the filling with the 1 tablespoon of unsalted butter, cut into small pieces. This adds a little extra richness and helps the filling glisten.
5. Roll out the second disk of pie dough. You can either place it as a solid top crust, cutting vents for steam to escape, or cut it into strips for a lattice top. For a lattice, cut the dough into even strips (about 1/2 to 3/4 inch wide) and arrange them over the filling, weaving them over and under each other. Trim the ends of the lattice strips and press them gently into the bottom crust edge. Crimp the edges of the pie decoratively to seal.
6. Brush the top crust (or lattice strips) with the egg wash. This will give your pie a beautiful golden-brown sheen. Sprinkle a little extra sugar over the top for a delightful crunch.
7. Place the pie on the preheated baking sheet. Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
8. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing. This resting period is crucial for the filling to set properly, ensuring neat, clean slices. Serving it warm is delightful, but it’s best when it has had time to firm up.

Enjoy this truly perfect peach pie, a testament to the simple, delicious pleasures of summer.

Conclusion:

There you have it – Ina Garten’s Perfect Peach Pie, a truly exceptional dessert that’s as rewarding to bake as it is to devour. The beauty of this recipe lies in its simplicity, allowing the natural sweetness and glorious texture of ripe peaches to shine through, all embraced by a buttery, flaky crust. It’s a timeless classic that brings warmth and joy to any table, making it ideal for summer gatherings, holiday celebrations, or simply a delightful weekend treat. Don’t be intimidated by making pie from scratch; this recipe is designed for success, and the results are absolutely worth it.

I highly recommend serving this magnificent peach pie warm, perhaps with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a lovely contrast, consider a drizzle of caramel sauce. If you’re feeling adventurous, experiment with adding a pinch of cardamom or a splash of bourbon extract to the peach filling for an extra layer of flavor complexity. The possibilities are endless, but the core essence of Ina Garten’s Perfect Peach Pie remains a testament to quality ingredients and thoughtful preparation. So, gather your peaches, preheat your oven, and experience the magic of this quintessential summer dessert for yourself!

Frequently Asked Questions:

What kind of peaches are best for this pie?

For the most vibrant flavor and texture, use ripe, fresh peaches. Elberta, Georgia, or even Freestone varieties work wonderfully. Avoid overly soft or bruised peaches, as they can make the filling too watery. If fresh peaches aren’t in season, you can use frozen peaches, but be sure to thaw them completely and drain off excess liquid before adding them to the pie.

Can I make the pie crust ahead of time?

Absolutely! The pie crust dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze the dough for up to 3 months. If using frozen dough, thaw it overnight in the refrigerator before rolling it out. Having the crust ready makes assembling the pie much quicker!

My pie filling seems a little too liquidy. What went wrong?

This can happen if the peaches released a lot of juice or if not enough thickener was used. Ensure you’ve drained any excess liquid from thawed frozen peaches. For fresh peaches, you might need to let the filling sit for about 15-20 minutes after mixing to allow the juices to release before baking. The cornstarch or flour acts as a thickener, so make sure you’ve measured it accurately.

Ina Garten’s Perfect Peach Pie

A classic and delicious peach pie with a flaky crust, perfected by Ina Garten.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
1 9-inch pie

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 pie crust)
• 3 C. all-purpose flour (for pie crust)
• 1 tsp. kosher salt (for pie crust)
• 1 tbsp. sugar (for pie crust)
• 1/3 C. very cold vegetable shortening (for pie crust)

Instructions

1. Step 1
   Prepare the pie crust according to your preferred recipe or use a store-bought double-crust. Chill thoroughly.
2. Step 2
   Preheat oven to 425°F (220°C).
3. Step 3
   In a large bowl, combine the peeled and sliced peaches, 1/2 cup sugar, cornstarch, orange zest, and orange juice. Toss gently to coat.
4. Step 4
   Roll out one disc of pie dough and line a 9-inch pie plate. Trim and crimp the edges. Pour the peach mixture into the pie crust. Dot with the tablespoon of unsalted butter.
5. Step 5
   Roll out the second disc of pie dough. You can either place it over the filling and cut vents, or cut it into strips for a lattice top. Crimp the edges to seal.
6. Step 6
   Brush the top crust with the egg wash and sprinkle with additional sugar.
7. Step 7
   Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with foil.
8. Step 8
   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.