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

Ina Garten’s Perfect Peach Pie is more than just a dessert; it’s a warm embrace of summer in every bite. There’s a reason this iconic recipe from the beloved Barefoot Contessa consistently tops lists and graces countless kitchen tables. It’s the ultimate ode to peak-season fruit, transforming simple, ripe peaches into a culinary masterpiece that evokes nostalgia and pure joy. What truly sets Ina Garten’s Perfect Peach Pie apart is its masterful balance: the sweetness of the fruit, perfectly complemented by a hint of spice, all encased in a gloriously flaky, buttery crust that is both rustic and elegant. It’s the kind of pie that makes you want to gather your loved ones, set the table, and savor the simple pleasures. Get ready to bake a slice of pure happiness; this recipe is your ticket to summer perfection.

Ina Garten’s Perfect Peach Pie

There’s something undeniably special about a perfectly ripe peach, bursting with sunshine and sweetness. When you combine that natural perfection with Ina Garten’s masterful touch, you get a peach pie that truly lives up to its name. This isn’t just any peach pie; it’s a celebration of summer, a testament to simple ingredients elevated to their highest potential. The balance of sweet peaches, a hint of orange, and a flaky, buttery crust is simply sublime. While Ina often emphasizes “how easy is that?”, this recipe requires a little love and attention to detail, but I promise, the reward is a pie that will have everyone asking for seconds.

Ingredients:

For the Pie Crust:

Making Ina’s Perfect Pie Crust

Before we even get to the glorious peaches, let’s talk about the foundation of any great pie: the crust. Ina’s recipe for a double-crust pie is a classic for a reason. It delivers incredible flakiness and a tender crumb that is far superior to anything store-bought. The key here is to keep everything exceptionally cold. Cold butter and shortening create steam pockets during baking, which results in those beautiful, airy layers.

1. Begin by combining the flour, salt, and sugar in the bowl of a food processor. Pulse a few times to combine. Add the very cold butter and shortening.
2. Pulse the mixture about 10 to 15 times, until the butter and shortening are in pieces about the size of peas. You don’t want to overmix and create a paste; those little pockets of fat are crucial for flakiness.
3. With the processor running, gradually add about 1/2 cup of ice water, a tablespoon at a time, until the dough just begins to come together. Be careful not to add too much water. You want a shaggy dough.
4. Turn the dough out onto a lightly floured surface and divide it in half. Gently bring each half together into a disk, being careful not to overwork it. Wrap each disk 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 and preventing shrinkage.

Assembling the Perfect Peach Pie

Now for the star of the show – the peaches! The quality of your peaches will directly impact the final pie, so choose ripe, fragrant ones. A slightly softer peach is ideal as it will break down beautifully into a sweet, jammy filling.

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Take one disk of chilled pie dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to make it pliable. On a lightly floured surface, roll out the 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. Place the pie plate in the refrigerator while you prepare the filling.
3. Prepare your peaches by peeling them. The easiest way to do this is to score an ‘X’ on the bottom of each peach, blanch them in boiling water for about 30-60 seconds, then immediately plunge them into an ice bath. The skins should slip off easily. Cut the peeled peaches into ½-inch thick slices.
4. In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, orange zest, and orange juice. The cornstarch will act as a thickener, ensuring a beautifully set filling that isn’t too runny. The orange zest and juice add a bright, complementary flavor that cuts through the sweetness of the peaches. Let this mixture sit for about 10-15 minutes, allowing the juices to release and the cornstarch to begin dissolving. This maceration step also helps to slightly soften the peaches.
5. Retrieve your chilled pie crust from the refrigerator. Pour the peach filling into the pie crust, distributing the slices evenly. Dot the top of the filling with the small pieces of unsalted butter. These little bits of butter will melt and baste the peaches as they bake, adding another layer of richness.
6. Roll out the second disk of pie dough for your lattice top. You can either roll it into a full circle to create a double-crust pie, cutting vents for steam to escape, or cut it into strips for a classic lattice. To create a lattice, cut the dough into ½-inch wide strips. Lay half of the strips parallel across the top of the pie, spacing them evenly. Fold back every other strip halfway. Lay a perpendicular strip across the un-folded strips. Unfold the folded strips over the perpendicular strip. Repeat this process, alternating the strips you fold back, until you have a woven lattice pattern.
7. Trim the edges of the lattice strips to match the overhang of the bottom crust. Crimp the edges of the top and bottom crusts together to seal. This is where you can get creative with your crimping!
8. Brush the top crust (whether a full crust with vents or the lattice) with the egg wash. This will give the pie a beautiful golden-brown sheen as it bakes. Sprinkle the top generously with a little extra sugar for a delightful crunch and sparkle.
9. To prevent the edges of the crust from burning, which can happen before the filling is bubbling, you can loosely cover the edges with strips of aluminum foil or use a pie crust shield.
10. Place the pie on a baking sheet (this will catch any drips and make it easier to transfer in and out of the oven) and bake in the preheated 400 degrees F (200 degrees C) oven for 20 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. You should see juices bubbling up through the vents or lattice. If the crust is browning too quickly, loosely tent the entire pie with foil.
11. Once baked, let the pie cool completely on a wire rack for at least 2-3 hours before slicing. This is crucial for the filling to set properly. Rushing this step will result in a soupy pie, no matter how perfectly you baked it.

Enjoy this absolutely divine peach pie, a true taste of summer at its finest!

Conclusion:

There you have it – the secrets to Ina Garten’s Perfect Peach Pie! This recipe truly shines because of its balanced sweetness, perfectly tender peaches that aren’t mushy, and that iconic, flaky, buttery crust. It’s the kind of dessert that evokes comfort and nostalgia, making it ideal for any gathering, from a casual Sunday dinner to a special holiday celebration. Don’t be intimidated by making pie from scratch; Ina’s instructions are wonderfully clear, and the reward is absolutely worth it.

When serving, I love a warm slice with a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream. For variations, consider adding a pinch of cardamom to the peach filling for a warm spice note, or incorporating a few fresh blueberries for a beautiful color contrast. You could also experiment with a lattice top or a crumb topping if you’re feeling adventurous. So, gather your fresh peaches and give this recipe a try – you’ll be so glad you did!

Frequently Asked Questions:

Can I use frozen peaches for this pie?

Yes, you absolutely can use frozen peaches. Thaw them completely and drain them very well to remove as much excess moisture as possible before proceeding with the recipe. This will help prevent a watery filling.

What’s the best way to prevent a soggy bottom crust?

Ensuring your oven is preheated correctly is key. Baking the pie on the lower rack of the oven helps promote even cooking and crisping of the bottom crust. Also, make sure your filling isn’t overly wet before you start assembling the pie.

Ina Garten’s Perfect Peach Pie

A classic double-crust peach pie with a hint of orange, made with Ina Garten’s signature attention to detail.

Prep Time
45 Minutes

Cook Time
50 Minutes

Total Time
35 Minutes

Servings
1 (9-inch) pie

Ingredients

• 2 1/2 lb. ripe peaches, peeled
• 1/2 C. sugar
• 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
• Extra sugar, for sprinkling on lattice

Instructions

1. Step 1
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, combine the sliced peaches, 1/2 cup sugar, cornstarch, orange zest, and orange juice. Gently toss to coat.
3. Step 3
   Line a 9-inch pie plate with one disk of pie crust. Pour the peach mixture into the crust. Dot the top with the unsalted butter.
4. Step 4
   Cover the pie with the second disk of pie crust, crimping the edges to seal. Cut vents in the top crust. Brush the top with the egg wash and sprinkle with extra sugar.
5. Step 5
   Bake for 15 minutes. Reduce 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, loosely tent the pie with foil.
6. Step 6
   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.