Fresh summer peaches just beg to be made into this amazing looking Dutch Peach Pie, which is one of the most sensational tasting pies around. While this is not a recipe that you'll make in twenty minutes, it's worth every second it takes.
The combination of a flaky crust, ripe peaches lightly sweetened and an easy crumb topping are balanced for the perfect bite every time. It's truly summer in your mouth.
Sometimes less is more and I have taken that approach to the sugar in my pies by reducing the amount to allow the full flavor of the peaches to shine through.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
If you're looking to impress or just making a pie for the family, this recipe is sure to please.
For more information about peaches, types, easiest way to peel and pit and how to hold them, see my post All About Peaches - Summers Sweet Spot.
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A Note About Peaches
I like to buy under ripened peaches and allow them to ripen at room temperature in my kitchen. For pies you want them ripe but not overly so. They should definitely smell like peaches but not be too soft as they will exude more juice and can become mushy when baked.
How to Peel Peaches
There are a couple of ways to do this and one is definitely easier than the other. Peeling them with a vegetable peeler is not only more time consuming, it also takes more of the peach with the peel.
Blanching them briefly in boiling water, then running the under cold water to stop the cooking, makes it easy to slip the skins off with no peach coming with it. This only works with ripe peaches. The skin on unripe peaches sticks like glue to the peach so those have to be peeled. But I'm not sure why one would use unripe peaches to start with.
Why This Recipe Works
- The pie crust is easily made in the processor faster and easier. See my American Pie Crust Tutorial for a full reading of the how's and why's.
- The combination of instant tapioca and flour is the ideal combination for thickening most pies. It is the one we used in the majority of our deep dish pies at the bakery. It soft sets the filling while keeping it firm and upright and gives the fruit a bright, jewel like appearance when baked.
- The reduced sugar intensifies the peach flavor by not masking it with sweetness. It really does make a difference.
- A combination of butter is used for flavor and the shortening is used for flakiness in the pie crust.
- The crumb finish is so much easier than making a lattice or enclosing the pie in a top crust.
- The balsamic vinegar gives a boost to the flavor profile of the pie.
Recipe Ingredients
Crumb Topping
BACK ROW: Granulated sugar, flour, brown sugar
MIDDLE ROW: Unsalted butter
BACK ROW: Salt, cinnamon
Pie Crust
BACK ROW: Cake flour, ice water
MIDDLE ROW: Egg, all-purpose flour
FRONT ROW: Butter, shortening, salt, lemon juice
Filling
BACK ROW: Peaches, granulated sugar
FRONT ROW: White Balsamic Vinegar, flour, vanilla extract, minute tapioca
Be sure to see the recipe card below for full ingredients list and instructions.
Step by Step Instructions
Crumb Topping
See my post for the easiest to make Crumb Topping with step by step instructions and photos.
American Pie Crust
Use the ingredients given in the recipe. For step by step pictures and information on this pie crust, see my post on the American Pie Crust Tutorial.
Peach Filling
Step 1. Mix the flour and tapioca in a bowl to combine.
Step 2. Pour it over the peeled and sliced peaches. Let them sit 20 minutes. Do not let them sit longer or the peaches can juice too much.
Step 3. Pour the filling into the pie crust.
Step 4. Cover the peaches evenly with the crumbs.
Step 5. The edges of the pie are covered with foil.
Step 6. The pie is baked until the filling bubbles up through the crumb crust.
Recipe FAQs
It depends upon whether the pie will be frozen. Cornstarch is often used for its shiny clarity and works well but cornstarch breaks down if frozen and thawed. Flour alone will work for freezing but it makes the pie a bit cloudy. For a thickener that will bake up to a jewel-like look, use half flour and half minute tapioca.
If you can get them, Red Haven. They are known as the dessert peach because they have exceptional flavor that takes well to cobblers, pies, jams and anything baked. Unfortunately, they are not often marked in stores as are apples.
One of two things could be the cause. There isn't enough thickening or it wasn't baked long enough for the thickener to activate. That is why with fruit pies, you look for the thickener to bubble up through the crust or crumbs.
Expert Tips
- Make sure everything is very cold or frozen hard as called for when making the pie crust. This will prevent the butter and from shortening being incorporated into the dough.
- The butter and shortening should be visible in the dough. That is what makes a flaky crust. When they melt, steam is produced making layers of dough. Think laminated doughs.
- When rolling out, make sure the dough is cold and lightly flour the work surface. You don't want to incorporate raw flour into the dough at this point.
- Be aware that thickeners require time and temperature to activate. Fruit pies are done when the filling bubbles thickly out of the crust.
- I prefer glass pie plates to metal because I can see if the bottom crust is browned. There is nothing that will ruin a pie like an unbaked crust.
- Pie shells can be made and frozen, well wrapped, for several months. Thaw in the refrigerator to use.
- Covering the edges of a pie that requires long baking prior to putting into the oven is easier and safer than halfway through baking. This is the method we used at the bakery. Tear pieces of foil 3" to 4" inches wide. Cover just the edge and under the lip of the pie plate. About 3 pieces are used for a 9" pie pan. Halfway through baking, use tongs to remove the foil.
More Peach Forward Recipes You'll Love
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Dutch Peach Pie
Ingredients
Single Pie Crust
- 1 ¾ cups sifted cake flour (180 grams)
- ⅓ cup sifted all-purpose flour (40 grams)
- ¾ teaspoon salt
- 6 tablespoons butter, cut into pieces and frozen until hard
- 3 tablespoons shortening, like Crisco frozen and cut into pieces
- 2 tablespoons beaten egg
- 1 teaspoon lemon juice
- 5 tablespoons water, chilled and divided
Crumb Topping
- ½ cup unsalted butter, softened (114 grams, or 1 stick)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup packed dark-brown sugar (65 grams)
- ¼ teaspoon salt
- 1 ½ cups cake flour (190 grams)
Peach Pie Filling
- 3 pounds fresh peaches (1380 grams)
- 1 cup sugar (200 grams)
- 3 tablespoons all-purpose flour (40 grams)
- 3 tablespoons minute tapioca (28 grams)
- 2 tablespoons white Balsamic Vinegar
- 1 teaspoon vanilla or almond extract
Instructions
Single Crust
- I have a post that does a deep dive into the American Pie Crust with the functions of ingredients and step by step pictures.
- Cut the butter into 6 pats and cut those half. Measure the shortening in tablespoons. Freeze both of these hard.
- Place both flours and the salt in the processor bowl. Pulse several times to mix. Place the frozen butter evenly over the flour and pulse until the butter is in large pieces. Add the frozen shortening and to pulse several times.
- Combine the egg, lemon juice, and water. Pour in a circle over the processor contents. Pulse until it forms clumps. Pour out onto a lightly floured work surface. Push the clumps together into a ball. Knead 4 or 5 times for form a dough. Pat into a circle about 1 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.
- On a lightly floured surface, roll out to a circle approximately 13 inches. Place in the pie pan and fit into corners. Cut the overhang an even 1 inch all the way around. Tuck the crust under and flute the edges.
- Chill well. This can be made the day before and refrigerated or frozen. Thaw in the refrigerator if frozen.
Crumb Topping
- Combine the butter and both sugars in a mixer. Cream until very light. Combine the salt and flour; add all at once and beat on medium just until large crumbs form. Scrape down the sides and the bottom for unincorporated flour. Mix briefly.
- Do not over mix or you will end up with a really thick cohesive mixture. Store the crumbs in the refrigerator while you make the filling. This can be made a day ahead if desired. Refrigerate until needed.
Peach Pie Filling
- Preheat the oven to 400°F. Line a half sheet pan with parchment.
- About 20 minutes before filling the pie, combine the sugar, flour, and tapioca.
- Add the balsamic vinegar and extract to the fruit. Pour the dry ingredients over the fruit and mix well.
- Place the pastry shell on the lined sheet pan and pour in the filling. Cover the fruit with the crumbs. Foil the edges of the crust to prevent burning.
- Bake for 45 minutes then remove the foil. This is easiest done with tongs. Continue baking for about 45 minutes more until the crust is browned and the peaches are beginning to bubble around the edges. Lightly tent with top with foil if the crumbs are browning too much.
- Cool the Dutch Peach Pie before serving, although I love it slightly warm. If you make it the day ahead, just microwave the slices briefly.
Notes
- The combination of instant tapioca and flour is the ideal combination for thickening most pies. It is the one we used in the majority of our deep dish pies at the bakery. It soft sets the filling while keeping it firm and upright and gives the fruit a bright, jewel like appearance when baked.
- The reduced sugar intensifies the peach flavor by not masking it with sweetness. It really does make a difference.
- A combination of butter is used for flavor and the shortening is used for flakiness in the pie crust.
- Make sure everything if very cold or frozen hard as called for when making the pie crust. This will prevent the butter and shortening from being incorporated into the dough when processed.
- Pieces of the butter and shortening should be visible in the dough. That is what makes a flaky crust. When they melt, steam is produced making layers of dough. Think laminated doughs.
- When rolling out, make sure the dough is cold and lightly flour the work surface. You don't want to incorporate raw flour into the dough at this point.
- Be aware that thickeners require time and temperature to activate. Fruit pies are done when the filling bubbles out of the crust thickly.
- I prefer standard size glass pie plates to metal because I can see if the bottom crust is browned. There is nothing that will ruin a pie like an unbaked crust.
- Pie shells can be made and frozen, well wrapped, for several months. Thaw in the refrigerator to use.
- Covering the edges of a pie that requires long baking prior to putting into the oven is easier and safer than halfway through baking. This is the method we used at the bakery. Tear pieces of foil 3" to 4" inches wide. Cover just the edge and under the lip of the pie plate. About 3 pieces are used for a 9" pie pan. Halfway through baking, use tongs to remove the foil.
- Storage: The pie can be served warm or at room temperature. It can be held at room temperature. The baked pie can also be frozen, well wrapped for several months. Thaw in the refrigerator overnight. Freshen by placing the pie back in the pie pan if frozen without it. Place it in a 350°F oven. Tent the top with foil and heat for 20 to 25 minutes.
Nutrition
Denise Hammons says
Hi Helen,
I live in the Deep South and the peaches this year are amazing. I usually use Clear Jel for my blueberry pies, do you think this would work for the peach as well?
hfletcher says
Hi Denise - I have never used Clear Jel but I do know there are two kinds. So, I don't feel I can comment on it. However, if it worked for one it will probably be fine for the other.
Peter A Gordon says
Helen: I am a big fan. In the filling ingredients you put 40 grams of flour or 1 1/2 grams. I think you meant ounces. Looking forward to many more excellent recipes and advice.
hfletcher says
Hi Pete - Thank you for your kind words and the catch. No matter how many times I proofread sometimes something slips by. I made the correction. I appreciate your bringing this to my attention.
Lin Schmidt says
Hi Helen....if I use frozen peaches, should I increase the thickening? Also, do you use this thickening with frozen tart cherries for cherry pie?
hfletcher says
Hi Lin, We used frozen peaches at the bakery since we couldn't get fresh year round. We used this thickening for everything but anything containing apples. Then we used all flour because apples don't have a clear finish as do peaches and other fruit pies. If you look at the American Pie Crust Tutorial on my blog there is a Very Berry Pie using frozen fruit. It uses the same combination so my answer would be yes it will work with frozen fruit as well. I can't help with the tart cherries, it's not one of my favorites.
John Martin-Rutherford says
Helen, this is undoubtedly the most beautiful peach pie - of any kind - I have ever seen.....mine are always juice-forward and falling apart when they are cut. I am so envious that I am going to the market today and buying some peaches just to make this pie (also some minute tapioca which I don't have on hand). All my best to you, Mike and give Dirk and Kate and the boys big hugs for me!
John M-R
hfletcher says
Hello John, I am so happy to hear from you. I'll be anxious to know what you think of pie when you taste it. I had to give some of it since Mike and I definitely don't need to eat a whole pie. We're doing fine and the Chicago Fletchets are all wonderful. You wouldn't recognize the boys if you passed them in the street. So proud of all of them. Hope all is well with you. Happy Peach Pie!