The Ultimate Peach Pie The Ultimate Peach Pie

The Ultimate Peach Pie Image by: Jeff Coulson

Fresh peaches at the market are a sure sign that summer is here. And there's no better way to celebrate than with our Ultimate Peach Pie. A hint of vanilla in the filling brings out the best in the peaches, and a sprinkling of cornmeal in the flaky pastry adds a satisfying crunch. Be sure to bake the pie on a baking sheet to catch any juices that spill over.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2014


  • 6 cups sliced pitted peeled firm ripe peaches
  • 3/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 2 teaspoons coarse sugar (optional)
  • 2 cups all-purpose flour
  • 3 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1/4 cup ice water (approx)
  • 3 tablespoons sour cream


Pastry: In large bowl, whisk together flour, cornmeal and salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs. Whisk ice water with sour cream; drizzle over flour mixture, stirring briskly with fork to form ragged dough and adding more ice water, 1 tbsp at a time, until dough comes together.

Divide pastry in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)

In bowl, combine peaches, granulated sugar, flour, lemon juice and vanilla; set aside.

On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness; fit pastry into 9-inch (23 cm) pie plate. Trim to fit, leaving 3/4-inch (2 cm) overhang; flute rim. Spoon in peach mixture.

Roll out remaining pastry disc to scant 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round pastry cutter, cut out about 24 circles, rerolling scraps as necessary. Cover peach mixture with circles, using about 15 for outer ring, about 8 for inner ring and 1 in centre, overlapping slightly. Whisk egg yolk with 2 tsp water; brush over circles and rim.

Sprinkle with coarse sugar (if using). Bake on rimmed baking sheet on bottom rack of 425 F (220 C) oven for 20 minutes.

Reduce heat to 350 F (180 C); bake until bottom is golden brown, peaches are tender and juice is thick and bubbly, 60 to 70 minutes. Let cool on rack.

Tip from The Test Kitchen: Want to make this pie year-round? Simply use 5 cups thawed frozen peach slices, drained and patted dry (about 8 cups frozen), and increase flour in filling to 1/3 cup.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 158 mg
  • Sugars 30 g
  • Protein 5 g
  • Calories 385.0
  • Total fat 19 g
  • Cholesterol 43 mg
  • Saturated fat 9 g
  • Total carbohydrate 52 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Peach Pie