Hands-on Time
30 Mins
Total Time
4 Hours 50 Mins
Makes 8 servings

Few desserts satisfy quite like a fresh peach pie in the summer, and this recipe, from Chef Shae Rehmel of Five & Ten, is one of the best out there. Serve this juicy double-crust peach pie with vanilla ice cream sprinkled with candied or toasted pecans. The brown sugar and the cinnamon complement the natural sweetness of the fresh peaches.

How to Make It

Step 1

Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

Step 2

Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

Step 3

Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

Step 4

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

Step 5

Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Step 6

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Step 7

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Step 8

Chef's Notes

Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.

Five & Ten, Athens, Georgia

Ratings & Reviews

kycookingmom's Review

August 25, 2011
The pie was excellent! I skipped the part to peel the peaches and really have not noticed the peels being a problem while eating the pie. My husband and 4 year old son love this as well. I will be keeping this recipe to use every summer.

Sllowry's Review

June 27, 2011
An excellent pie with a very good crust. The pie is a bit too sweet as made but otherwise is definitely 5 stars. Be sure to use the butter quickly while cold, chill the crust, and freeze the pie as directed prior to baking.

Annav1's Review

February 03, 2014
Good, not awesome. The 2nd day tastes better.

dj78fl's Review

August 20, 2011
My inlaws brought peaches from GA, so I made this pie last night. Major rave reviews!!! Only made 2 adjustments..I added 1/2 tsp. cinnamon to the crust & instead of freezing, I had to put it in the fridge(couldn't fit it into my sidebyside freezer). Using fresh peaches vs canned really made the difference in taste. When we left the inlaws last night they gave me more peaches to make another one! :)

sandyholder's Review

July 21, 2011
This pie is so delicious. I don't make pies, but I used refrigerator pie crusts and my husband said it was the best peach pie he has ever eaten.

PinkFlamingo's Review

July 19, 2014
This is a excellent tasting and easy to make pie. Delicious and light. I will make this again and again, during peach season.

Addie2's Review

August 05, 2011
Great pie, but the 1/4-inch thick crust was way too much. Next time I will use my regular recipe for crust.

pongsmom's Review

May 20, 2012

vbailes's Review

August 24, 2011
This is an incredible pie, worth the labor!

lrose17's Review

July 09, 2011
I made it for July 4th with rave reviews from my family. The crust was delicious and we loved the combination of brown sugar and cinnamon. I did not find it necessary to bake the last 25 minutes covered with foil. When I got to that point the crust was already beautifully brown and the juices were bubbling.