What is the best thickener for peach pie?

Cornstarch is generally the best thickener for peach pie. It delivers a smooth, glossy texture without cloudiness or pastiness. Use about 2–2½ tablespoons for every 6 cups of peaches.

Do you leave the skins on peaches for peach pie?

You can! Leaving the skin adds color and rustic charm. However, for a smoother filling, peeling is recommended—especially if you're baking for guests or kids.

How do you keep a peach pie from being runny?

Use a good thickener (like cornstarch), let the filling sit before baking, transfer peaches with a slotted spoon, and allow the pie to cool for several hours before slicing.

Should you put peach pie in the fridge?

Yes, after the first day. Fruit pies can sit at room temperature for up to 2 days. After that, cover and refrigerate for freshness and food safety.

Best Peach Pie Recipe with Bourbon Whipped Cream

Description

A summery, decadent peach pie with a flaky homemade crust and a luscious bourbon whipped cream.

Ingredients

Scale

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
1 cup heavy cream, chilled
1 tablespoon bourbon
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extract

Instructions

In a bowl, whisk together flour, sugar, and salt.
Cut in the butter and shortening until mixture resembles coarse crumbs.
Add ice water gradually and mix until dough forms.
Divide the dough in two, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
Peel and slice peaches, then toss with sugar, lemon juice, and flour.
Roll out one disk of dough and line a 9-inch pie plate with it.
Fill with peach mixture and dot with butter slices.
Roll out second disk and place over the filling; crimp edges and cut vents on top.
Brush with egg wash and chill pie for 30 minutes.
Preheat oven to 425°F (220°C).
Bake the pie for 20 minutes, then reduce temperature to 375°F (190°C) and bake another 30-35 minutes until crust is golden and filling is bubbly.
Let pie cool before serving.
For whipped cream, beat heavy cream with bourbon, sugar, and vanilla until soft peaks form.

Notes

Use ripe yet firm peaches for best texture. Chill the dough and pie before baking to ensure a flaky crust.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 28g
Sodium: 220mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg

Keywords: peach pie, bourbon whipped cream, summer dessert, fruit pie