Desserts
This America's Test Kitchen fresh peach pie recipe delivers the perfect balance of juicy, golden peaches and a foil-sealed crust that stays crisp even when the filling gets bubbly.
The secret lies in a lattice crust that creates stunning visuals while allowing steam to escape, keeping the peaches tender and the crust flaky. I've perfected this technique over years of testing, ensuring every slice tastes like summer in a pie dish.
The recipe begins with a classic pie crust—either homemade or store-bought—that gets sealed with foil before baking to prevent sogginess. Fresh peaches are peeled, sliced, and tossed with sugar and cornstarch for a filling that thickens just enough to coat the back of a spoon.
Baking at 450°F for 45 minutes ensures a perfectly set pie with a caramelized top.
What sets this pie apart is the lattice crust, which adds elegance while allowing the peaches to shine. The foil-sealed crust technique guarantees a crispy, flaky bottom and sides, even as the filling releases juices.
By the time it cools, you'll have a pie with juicy, tender peaches that practically melt in your mouth and a lattice pattern that looks like it came straight from a bakery.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate summer dessert. This pie is foolproof, delicious, and perfect for picnics, potlucks, or family dinners. Let's get baking!
Ingredients for america's test kitchen fresh peach pie
Juicy peaches, flaky crust, and summer in every bite—just nine ingredients transform into perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Peaches 🍑 | 4 medium | Peeled, sliced into 1/4-inch wedges |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust (plus extra for dusting) |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Plus 1 tbsp for filling |
| Cornstarch 🌾 | 2 tbsp | For filling thickening |
| Large Eggs 🥚 | 1 whole | Cold, for crust binding |
| Ice Water 💧 | ⅓ cup | For crust mixing |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x15 inches |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
Peaches are the star here, so pick ripe but firm ones—they should yield slightly when pressed. Local farmers markets often have the sweetest varieties, but grocery store peaches (like Redhaven or Elberta) work too. Peel them before slicing—just score an X on the bottom, dip in boiling water for 30 seconds, then ice bath. The wedges should be even for consistent baking. I always buy a few extra peaches just in case some get bruised during prep—Costco or Trader Joe's have great deals on seasonal fruit.
No cornstarch? Arrowroot powder works 1:1, but cornstarch gives that perfect thickened filling. Short on butter? Vegetable shortening is a neutral substitute, though it lacks flavor. The foil sealing is non-negotiable—it's what keeps that crust crispy. For the lattice, cut strips from a single sheet of dough to keep them uniform. Want extra flavor? Toss the peaches with 1 tsp vanilla extract or a pinch of cinnamon. The ice water for the crust is crucial—it prevents overworking the dough and keeps it tender.
This pie tastes even better the next day once the juices settle. Store leftovers covered at room temp for 2 days max—peaches get mealy if left too long. For freezing, slice and freeze the filling separately (without sugar), then bake fresh. The crust can be pre-made and frozen on a tray before assembling. Whole pie freezes for 3 months—just thaw overnight before serving. I always make two pies when company's coming—one for now, one for later!
Why You'll Love This Recipe
- No Pitting, No Stress: I’ll be real—peach pits are the worst. This recipe skips them entirely by using peeled, sliced peaches, so I’m not playing dental surgeon with a spoon. The cornstarch thickens the filling just enough to keep it silky without turning gluey, and the butter in the crust? Chef’s kiss. It’s the kind of pie where the only mess is the first bite.
- Summer in a Crust: That perfect balance of sweet and tart? It’s all in the sugar-to-peach ratio, and America’s Test Kitchen nailed it. The granulated sugar caramelizes just enough to give the filling depth, while the cornstarch keeps the texture light—no mushy middle here. Honestly, it’s the kind of pie that makes you pause mid-slice and think, “How is this so good?”
- Picnic to Potluck: This pie handles everything—pack it in a cooler for a beach day, slice it for a last-minute potluck, or even reheat individual portions for a lazy afternoon. The crust holds up surprisingly well, and the peaches? They stay juicy enough to impress even the “I only eat pie in July” crowd. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most pies turn sad the next day, but not this one. The cornstarch keeps the filling from getting watery, and the butter in the crust stays flaky. I’ve reheated slices in the oven with a sprinkle of sugar, and they’re basically dessert again. Plus, it’s budget-friendly—peaches are cheaper in season, and the ingredients won’t break the bank. Win.
Step-by-step instructions for america's Test Kitchen fresh peach pie
Here's how to build a pie with a perfect foil-sealed crust and juicy, lattice-covered peaches.
Make the Foil-Sealed Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 teaspoon salt, and 1 tablespoon sugar (from the extra amount). Cut in the 1 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Add the 1 whole cold egg and 0.33 cup ice water, mixing gently with a fork until the dough just comes together. Avoid overworking—just until it holds when pressed. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The cold dough prevents shrinking and ensures a crisp crust.
Prepare the Juicy Peach Filling
Peel and slice the 4 medium fresh peaches into ¼-inch wedges. Toss them immediately with 1 tablespoon lemon juice to prevent browning. In a medium bowl, whisk together 1.5 cups granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Add the peaches and toss until evenly coated. Let the mixture sit for 15 minutes—this allows the sugar to draw out juices, ensuring a thick, flavorful filling.
Transfer the peach mixture to a 9-inch pie dish, spreading it evenly. The filling should be deeply golden with juices pooling at the bottom. If it looks too thin, sprinkle an extra 1 teaspoon cornstarch over the top to help thicken during baking.
Assemble and Bake the Pie
Roll out half of the chilled dough to fit the pie dish, leaving a ½-inch overhang. Press it gently into the bottom and sides, trimming any excess. Cut the remaining dough into ½-inch strips for the lattice. Arrange the strips in a crisscross pattern over the filling, leaving a ½-inch border around the edges. This design allows steam to escape while keeping the peaches tender.
Line the pie with the 12x15-inch heavy-duty aluminum foil, pressing it into the lattice to create a tight seal. Bake at 375°F for 50-55 minutes until the crust is deep golden brown and the filling bubbles vigorously. The foil prevents the crust from over-browning while the filling cooks through.
Finish and Serve
Remove the foil during the last 10 minutes of baking to let the crust crisp up. Let the pie cool completely on a wire rack—at least 2 hours—before slicing. This resting time allows the filling to set and the juices to redistribute, preventing a runny center.
Serve warm or at room temperature with 1.5 cups vanilla ice cream on the side. The contrast of the creamy ice cream with the warm, juicy peaches makes every bite incredible. Store leftovers in the refrigerator for up to 3 days, but trust me—this pie won’t last that long!
Pro Tips For Making America'S Test Kitchen Fresh Peach Pie
- CHILL THE PEACHES FIRST: The recipe calls for peaches at room temperature, but I learned the hard way—overripe peaches turn to mush when hot. Pop them in the fridge for 30 minutes before slicing, then let them sit out while you prep. This keeps them firm enough to hold shape but still juicy.
- WEIGH YOUR FLOUR: ATK’s crust recipe is precise for a reason. Scooping flour from the bag packs it too tightly, and you’ll end up with a dense, tough crust. Use a kitchen scale—120 grams of flour is what you need, not "a cup." If you don’t have one, spoon it in gently and level it off.
- DON’T SKIP THE CORNSTARCH RINSE: That extra step where you toss the peach slices in cold water after the cornstarch slurry? It’s not just for clarity—it’s to wash away the excess starch that would make your filling gummy. I used to skip it, and the pie filling always felt gluey. Rinse, pat dry, and you’ll get that perfect balance of thick and tender.
- BAKE UNTIL 180°F: The recipe says "until golden brown," but I’ve found the crust can look done before the filling is fully set. Pull it out at 175°F and let it rest 10 minutes—this lets the filling thicken properly. If the crust browns too fast, tent it with foil halfway through.
Essential equipment for perfect results
Pie Dish Essentials
You’ll need a 9-inch glass or ceramic pie dish—glass conducts heat evenly, while ceramic adds a subtle earthy flavor. I recommend Pyrex for its durability and even baking.
Avoid metal dishes, which can react with acidic fillings and cause browning. For the lattice, use a sharp chef’s knife to cut clean, uniform strips from the dough. 🍑
Foil-Sealing Tools
A 12x15-inch heavy-duty aluminum foil sheet is non-negotiable for the foil-sealing technique. I use Reynolds Wrap because it’s sturdy and easy to shape. For extra precision, keep a rolling pin nearby to flatten the foil against the lattice before baking.
This ensures a tight seal that locks in moisture and prevents soggy crusts.
Dough Prep Gear
For the crust, a pastry cutter or your fingers work—just keep the butter cold. A bench scraper helps divide the dough evenly, and a pie crust shield (like the OXO Good Grips model) prevents over-browning while baking. Chill the dough on a parchment-lined tray to avoid sticking. 🧈
Peach Prep Must-Haves
Peeling peaches efficiently requires a vegetable peeler or a paring knife. For even slices, a mandoline (with a ¼-inch thick blade) is a game-changer, but a sharp chef’s knife works too.
Toss the peaches in a large mixing bowl with the sugar and cornstarch—this ensures even coating. A fine-mesh sieve helps drain excess liquid if the filling seems too wet.
Baking and Cooling
Preheat your oven to 375°F using the middle rack for even heat distribution. A wire cooling rack is essential for resting the pie—it prevents soggy bottoms by allowing airflow.
For the lattice, keep a pastry brush handy to lightly brush the crust with egg wash (1 egg + 1 tbsp water) before baking for extra shine. 🔥
Serving Extras
Serve with vanilla ice cream (I love Blue Bell or Ben & Jerry’s) or whipped cream. A pie server with a sharp blade makes clean slices effortless.
For presentation, dust with powdered sugar or garnish with fresh mint leaves right before serving. Store leftovers in an airtight container to keep the crust crisp.
Nutrition facts
Frequently asked questions
Can I use frozen peaches instead of fresh?
Fresh peaches are ideal for this recipe, but you can use frozen peaches in a pinch! Thaw them completely first, then drain any excess liquid before slicing. The texture will be slightly softer, but the flavor remains delicious. For best results, add an extra 1 teaspoon cornstarch to help thicken the filling.
Why does the crust need foil? What happens if I skip it?
The foil creates a steam barrier that prevents the crust from becoming soggy as the juicy peaches release moisture. Without it, your crust might turn greasy or lose its flaky texture. The foil also helps the crust bake evenly while keeping the filling tender. Remove it during the last 10 minutes to crisp up the top.
How do I fix a runny peach filling?
If your filling is too thin, sprinkle a mix of 1 tablespoon cornstarch and 1 tablespoon sugar over the top and bake for an extra 10-15 minutes until thickened. For future pies, let the peach mixture sit for 15 minutes before baking—this helps the sugar draw out juices and thicken naturally.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a fully made-ahead option, bake the pie, cool completely, and store it covered at room temperature for 2 days or freeze for up to 3 months. Thaw overnight in the fridge before serving.
What's the best way to peel peaches quickly?
For speed, score an X on the bottom of each peach, dip in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off! Alternatively, use a vegetable peeler or a sharp knife to carefully remove the skin. Always work with ripe but firm peaches—they peel easier and stay juicier.