Tested till perfect The Ultimate Peach Pie
The Ultimate Peach Pie
Photography by Jeff Coulson

The Ultimate Peach Pie

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.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2014

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 2 hours 30 minutes
  • Portion size 8 servings


  • 6 cups 6cupssliced pitted peeled firm ripe peachpeaches
  • 3/4 cup 3/4cupgranulated sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspvanilla
  • 1 1egg yolkegg yolks
  • 2 tsp 2tspcoarse sugar, (optional)


  • 2 cups 2cupsall-purpose flour
  • 3 tbsp 3tbspcornmeal
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1/2 cup 1/2cupcold lard, cubed
  • 1/4 cup 1/4cupIce water, (approx)
  • 3 tbsp 3tbspsour cream
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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 Information per serving: about

cal 385 pro 5g total fat 19g sat. fat 9g
carb 52g dietary fibre 3g sugar 30g chol 43mg
sodium 158mg potassium 285mg


calcium 2 iron 11 vit A 11 vit C 10
folate 20
This recipe is featured on Pie 101: How to make a pie, mastering pie crust and best pie recipes and Your seasonal food guide: Peaches
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