Sourdough Peach Pie
What better way to bring in the spring season than a classic homemade peach pie? This sourdough peach pie recipe uses fresh peaches and features a homemade sourdough discard pie crust. The flaky buttery crust creates a delicate texture that perfectly complements the sweet peach pie filling. This peach pie recipe can be served on its own or with a scoop of vanilla ice cream.
Ingredients
For the Pie Crust
This recipe uses my homemade sourdough pie crust. If you want to substitute a different pie crust you can. I sometimes use Trader Joes butter pie crust if I’m short on time.
For the Peach Pie Filling
- Fresh Peaches: If you have a peach tree, this is a great way to use up all those beautiful peaches. I have never used canned peaches in this recipe so I cannot recommend it at this time.
- Granulated Sugar
- Corn Starch: This is used to thicken the mixture as the peaches do create a lot of juice.
- Lemon: You will use the lemon for the juice and zest. You can leave this out if you don’t have a lemon on hand but I love the extra brightness it adds to the pie.
- Vanilla Extract
- Cinnamon
- Nutmeg
- Salt
- Butter: You can use salted or unsalted for this step.
How to Make Sourdough Peach Pie
Make the Pie Crust
I love this pie crust because it uses a food processor. It’s super easy and only takes a couple minutes. Once you have pulsed all the ingredients together, separate the dough into two pieces, wrap in plastic wrap, and refrigerate while you are working on the filling.
After this step, preheat the oven to 375F.
Prepare the Peaches
This step make peeling the peaches so easy. Boil a pot of water. Prepare an ice bath. Boil about 5 peaches for 30 seconds to 1 minute. Transfer them to the ice bath to cool. The skin should slip off easily after they have cooled in the ice bath. From here you can remove the pits and slice the peaches. Transfer to a medium bowl. Stir in the lemon zest, lemon juice, and vanilla.
Whisk together the remaining dry ingredients for the filling, then add to peaches and stir.
Assemble the Pie
Roll out the pie crusts. Place one in the bottom of a pie dish. Add the peaches then top with butter. Place the second pie crust on top. Pinch the crust edges together to seal the top and bottom crusts. Pierce the top crust with a sharp knife several times.
Bake the Pie
Bake the pie for ~55 minutes. The crust should appear golden brown when done. To prevent drips spilling onto the bottom of your oven, I recommend placing a foil-lined baking sheet under the pie to catch any drips.
When the pie is done, place it on a wire rack to cool for at least 2-3 hours. Serve the pie on its own or a la mode with vanilla ice cream.
How to Store
According to foodsafety.gov, fruit based pies can be stored at room temperature for 1-2 days and in the refrigerator for 1 week. Cover with plastic wrap or a pie storage container. Be aware that the crust may get a bit more soft and soggy in the refrigerator due to condensation.
Sourdough Peach Pie
Equipment
- 1 Food Processor
- 1 pie tin
- 1 Rolling Pin
Ingredients
- 1 recipe sourdough pie crust
- 3½ lb fresh peaches washed
- ½ cup granulated sugar
- ¼ cup corn starch
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Prepare pie crust. Store in refrigerator until ready to use.
- Preheat oven to 375℉.
Prepare the Peaches
- First, blanch the peaches to remove the skin. Fill a medium bowl with water and several ice cubes. Place next to the stove. Bring a medium sauce pan filled ⅔ with water to a boil. Working in batches, place 4-5 peaches in the boiling water using a slotted spoon. Allow to boil for 30 seconds – 1 minute. (For riper peaches, boil less, and for firmer peaches, boil longer.)Use slotted spoon to remove the peaches and immediately place them in the bowl of ice water. Place another batch of peaches in the boiling water and repeat this process. While the peaches are boiling, you can start peeling the skin off the peaches in the water bath. Once peeled, transfer the peaches to a cutting board. If the water gets warm during this process, add more ice cubes.
- Once all the peaches are blanched and peeled, cut in half, remove the pit and slice into ~1/2 inch thick slices. Place sliced peaches in a large mixing bowl.
- Add the lemon zest, lemon juice, and vanilla extract to the peaches and stir to mix in.
Whisk together the Dry Ingredients
- In a separate small-medium bowl, whisk together the sugar, corn starch, cinnamon, nutmeg and salt. Pour this mixture over the peaches and stir until combined. Set aside.
Assemble the Pie
- Roll out the bottom pie crust with a rolling pin. Use the rolling pin to carefully pick up the crust and place it in the pie tin. Press the pie crust to fit the pie tin.
- Pour the peach mixture into the bottom crust. Cut the remaining 2 tbsp butter into 6-8 pieces and place over the top of the peaches.
- Roll out the remaining pie crust and place on top of the peach mixture. Use your fingers to press together the edges of the pie crust. Use a knife to make several slits in the top of the pie crust for ventilation.
- Place the pie crust on the middle oven rack. Place a large baking sheet lined with parchment paper on the bottom rack to catch any drips from the pie. Bake for 55 minutes. The crust should appear golden brown when done.
- Remove the pie from the oven and allow to cool at least 2-3 hours before serving. Note: You can serve earlier than this, but the filling will not be set and will still be quite hot.
