Late Summer Peach Pie
Indulge in the deliciousness of a late summer peach pie. Juicy peaches, flakey crust, and a hint of tartness make this dessert a winner.

Why Late Summer Peaches?
Late summer peaches are one of my favorite fruits. The fruit is extra juicy and this pie just signals its time to enjoy all the stone fruits of summer.
I love buying the best peaches from the farmer’s market. This recipe uses a tender tartness enveloped in a flakey buttery crust. It is the perfect ending to those late September BBQs or football parties. You can make this pie the day before and it will be divine. Give yourself plenty of time- the filling needs a full 4 hours to set up when it comes out of the oven. The best part of baking a pie is that even though the crust may look a mess before baking, a little egg wash and sanding sugar can transform the mess into something sublime.

Ingredients for Late Summer Peach Pie:
fresh ingredients-
- fresh peaches
- lemon
- fresh ginger
- unsalted butter
- egg
- heavy cream
pantry ingredients-
- sugar
- sanding sugar
- kosher salt
- instant tapioca
- cinnamon
- vegetable shortening
- flour
- vodka

How to make a delicious pie crust:

Commonly Asked Questions and Tips:
As the alcohol evaporates it “lifts” the dough creating even more air and flakiness to your crust.
Canned peaches are loaded with high fructose corn syrup or juices that will not set up well in this pie. Additionally, they become very gluey and jammy when baking. Frozen peaches are fine to use. Cut each slice in half so you have nice big chunks throughout the pie.
A great way to roll out pie dough is to make certain everything is very cold and the rolling surface is lightly floured. Another great cheat is to roll out the dough between two pieces of parchment. Keep turning your dough with each pass of the rolling pin and press the edges together with your fingers if they start to split. Simply roll the dough off the parchment paper directly into the pie plate.
Sanding sugar is coarse large crystal sugar that is used as a topping for desserts. You can find it at most craft stores in the baking aisle, Walmart, or grocery stores in the baking sections. It is not always with the other sugars, but rather with items like vanilla and icing supplies. You can buy online HERE.
Slices of peaches tend to become jammy. The peaches retain their shapes much better if cut into chunks.

Equipment needed for this recipe:
- ceramic or glass pie plate
- rimmed baking sheet- prevents spills in your oven
- parchment paper- line your baking sheet for easy clean-up
- food processor or a pastry cutter
- large bowl
- knife, measuring spoons, and measuring cups
- pastry brush
- Microplane for ginger and lemon
- juicer or reamer for lemon juice

Even More Pie recipes to try:
- Bourbon Pecan Pie
- Rustic Peach and Rhubarb Pie
- Double Apple Pie with Buttery Crust
- Calamondin Pie with Coconut Crust



Late Summer Peach Pie
Ingredients
For the Filling
- 3 lbs peaches, peeled, cut into chunks
- ⅔ cup sugar
- ½ cup instant tapioca
- 2 tbsp lemon juice
- 1 tsp cinnamon
- 1 tsp fresh ginger, minced
- 2 tbsp unsalted butter
- 1 large egg, beaten well
- 1 tbsp heavy cream
- 1 tbsp Sanding sugar
For the Crust
- 2 ½ cup all-purpose flour
- 1 tsp Kosher salt
- 6 tbsp butter, cold, and cut into small cubes
- ⅔ cups vegetable shortening chilled
- ¼ cup ice water
- ¼ cup Vodka chilled
Instructions
- Prepare the pie crust recipe- In the bowl of a food processor, combine the salt and flour. Pulse three times. Cut in the butter and shortening using small pulses until the mixture is crumbly. Slowly add in the ice water. Then pulse in the vodka. Do not over-mix. Turn the dough out onto a lightly floured surface. Work the dough with clean cold hands until it comes together. With a bench scraper divide the dough into two equal parts. Press each half into a round thick disc. Wrap in plastic wrap and chill for at least 1 hour.
- Peel the peaches and cut into 1-2 inch chunks. If you slice the peaches, the filling becomes very jammy Chunks hold their shape much better. In a large bowl, add the sugar, lemon juice, cinnamon, ginger, and tapioca to the peaches. Chill the peach mixture while you prepare the pie plate with the dough.
- Preheat the oven to 425 degrees.
- On a floured surface, roll out one of the discs of the chilled dough into a 12-inch circle. Rotate the dough frequently adding more flour to the rolling surface if necessary. Using a rolling pin, roll up the dough loosely then unroll the dough into an 8 inch pie plate. Tuck the excess dough under and then crimp using your thumb and middle finger. Pour the filling into the dough. Dot with the 2 tbsp of butter. Chill the pie in the fridge while you prepare the lattice.
- In a small bowl, beat the 1 large egg and heavy cream until well combined. Set aside.
- Roll out the second disc of dough. With a pizza cutter or long sharp knife, cut the dough into 6- 2 inch strips. Alternating the strips, place three across the pie then weave the remaining strips over and under to form your lattice. Once you have topped the pie with the lattice, brush the crust with the large egg and heavy cream mixture (called an egg wash) and sprinkle with sanding sugar.
- Place the pie plate on a rimmed baking sheet lined with parchment paper for catching drips. Bake the pie at 425 degrees for 45-50. If the edges begin to brown too much, cover them lightly with strips of foil.
- Let the pie rest for 4 hours before slicing. The pie will be too soupy if you do not let it set up for several hours.