Everyone loves a fresh Martha Stewart Peach Pie Recipe. This sweet treat smells like summer in a pan. We will show you how to make Martha Stewart Peach Pie Recipe today. It is simple, fun, and very delicious.
You can share this Martha Stewart Peach Pie Recipe with friends. It uses fresh peaches for the best flavor ever. This guide makes baking very easy for everyone. Let us start this tasty baking journey right now.
What Makes This Recipe Special
The flavor is the star of this pie. It tastes like pure sunshine and sweet honey. The texture of the crust is very flaky. It melts in your mouth with every single bite.
The peaches stay soft but not too mushy. This balance is what makes it so special. It is quite easy to follow this plan. You only need a little time and love. Most of the time is just for baking.
Your kitchen will smell amazing while it bakes. It is a classic dish for any party. Kids and adults will ask for second slices.
Equipment List
- Large Mixing Bowl: You need this to mix your peach filling. It keeps the juice from spilling out.
- Pastry Blender: This tool helps mix butter into the flour. It creates those tiny, flaky crust layers.
- Rolling Pin: Use this to flatten your chilled dough. It makes the crust even and very smooth.
- 9-Inch Pie Plate: This holds the fruit and the crust. Glass or ceramic works best for even heat.
- Measuring Cups and Spoons: Accuracy is very important for baking. These help you get the right amounts.
- Small Paring Knife: You will use this to slice the peaches. It is sharp and easy to handle.
- Plastic Wrap: This is used to wrap the dough. It must rest in the fridge first.
Ingredients You Need for Martha Stewart Peach Pie Recipe
- Fresh Peaches: These provide the sweet and juicy filling. Always choose ripe peaches for better taste.
- All-Purpose Flour: This is the base for your crust. It gives the pie its strong structure.
- Unsalted Butter: Cold butter makes the crust very flaky. It adds a rich and creamy flavor.
- Granulated Sugar: This makes the peaches taste even sweeter. It also helps the crust turn golden.
- Lemon Juice: This keeps the peaches from turning brown. It adds a nice, bright zing too.
- Cornstarch: This thickens the peach juices inside. It prevents the pie from being too runny.
- Salt: A little salt makes all flavors pop. It balances the sugar in the dough.
- Ice Water: You add this to the dough slowly. It keeps the butter cold and firm.
- Cinnamon: This adds a warm and cozy smell. It pairs perfectly with the sweet fruit.
- Egg Wash: One egg helps the top crust shine. It gives it a beautiful brown color.
How to Assemble
Step 1:
Mix your flour and salt in a bowl. Add the cold butter chunks to the flour. Use your pastry blender to mix them well. Stop when the mix looks like coarse crumbs.
Step 2:
Add the ice water one spoon at a time. Stir gently until the dough holds together. Divide the dough into two equal flat discs. Wrap them in plastic and chill one hour.
Step 3:
Peel and slice all your fresh peaches now. Place them in a very large mixing bowl. Add the sugar, cornstarch, and lemon juice. Toss them gently so every slice is coated.
Step 4:
Roll out one dough disc on a floured surface. Place it gently into your 9-inch pie plate. Trim the edges so they fit the rim. This is your bottom layer for the fruit.
Step 5:
Pour the peach mixture into the bottom crust. Spread the fruit out so it is level. Dot the top with small bits of butter. This adds more richness to the fruit filling.
Step 6:
Roll out the second disc of chilled dough. Place it over the top of the peaches. Seal the edges by pressing them with fingers. Cut small slits in the top for steam.
Step 7:
Brush the top crust with a beaten egg. Sprinkle a little extra sugar on top now. Bake at 400 degrees until the crust is golden. Let it cool before you try to slice.
Recipe Success Tips
- Always use very cold butter for the crust.
- Do not overwork the dough with your hands.
- Peel peaches easily by dipping in boiling water.
- Let the pie cool for two full hours.
- Use a baking sheet to catch any drips.
- Add a pinch of nutmeg for extra depth.
- Check the oven often so it does not burn.
How To Store Leftover
You can keep leftovers at room temperature. Cover the pie loosely with some foil. It stays fresh for about two days. For longer storage, put it in the fridge.
The fridge keeps it good for five days. You can also freeze the baked pie. Wrap it tightly in several layers of plastic. Thaw it slowly in the fridge before eating.
Sides & Pairings Suggestions
A big scoop of vanilla ice cream is best. The cold cream melts into the warm peaches. You can also use fresh whipped cream. A drizzle of caramel sauce adds extra fun.
Serve it with a cup of hot coffee. Cold milk is also a great choice here. It makes a perfect afternoon snack or dessert.
Nutritions
| Nutrient | Value per Serving |
| Calories | 410 kcal |
| Total Fat | 18g |
| Carbohydrates | 58g |
| Protein | 4g |
| Sugar | 32g |
FAQs about Martha Stewart Peach Pie Recipe
Can I use frozen peaches for this?
Yes, you can use frozen peach slices. Thaw them first and drain the extra juice. This prevents the crust from getting too soggy.
How do I prevent a soggy bottom?
Preheat your baking sheet in the oven first. Place the pie plate directly on the hot sheet. This helps the bottom crust cook fast.
Can I make the dough in advance?
Yes, the dough stays good for two days. Keep it wrapped tightly in the refrigerator. You can also freeze the dough for months.
Final Thoughts
Making a Martha Stewart Peach Pie Recipe is rewarding. It brings the taste of the orchard home. Your family will love this classic fruit dessert today. Follow the steps for a perfect result every time.
Baking is a wonderful way to relax. This recipe is a great place to start. If you want more tips, check out baking guides online. Enjoy every bite of your homemade peach pie.
More Amazing Recipes
- Martha Stewart Gazpacho Recipe
- Martha Stewart Broccoli Quiche Recipe
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart Fresh Ham With Green Herb Paste Recipe
Martha Stewart Peach Pie Recipe
Equipment
- Large Mixing Bowl
- Pastry blender
- Rolling Pin
- 9-inch pie plate.
- Measuring cups and spoons
- Small Paring Knife
- Plastic wrap
Ingredients
- 2.5 cups ALL-PURPOSE FLOUR
- 1 tsp SALT
- 1 cup UNSALTED BUTTER
- 6 tbsp ICE WATER
- 6 cups FRESH PEACHES
- 1 tbsp LEMON JUICE
- 1/2 cup GRANULATED SUGAR
- 1/4 cup CORNSTARCH
- 1/2 tsp CINNAMON
- 1 large EGG
Instructions
- Mix your flour and salt in a bowl. Add the cold butter chunks to the flour. Use your pastry blender to mix them well. Stop when the mix looks like coarse crumbs.
- Add the ice water one spoon at a time. Stir gently until the dough holds together. Divide the dough into two equal flat discs. Wrap them in plastic and chill one hour.
- Peel and slice all your fresh peaches now. Place them in a very large mixing bowl. Add the sugar, cornstarch, and lemon juice. Toss them gently so every slice is coated.
- Roll out one dough disc on a floured surface. Place it gently into your 9-inch pie plate. Trim the edges so they fit the rim. This is your bottom layer for the fruit.
- Pour the peach mixture into the bottom crust. Spread the fruit out so it is level. Dot the top with small bits of butter. This adds more richness to the fruit filling.
- Roll out the second disc of chilled dough. Place it over the top of the peaches. Seal the edges by pressing them with fingers. Cut small slits in the top for steam.
- Brush the top crust with a beaten egg. Sprinkle a little extra sugar on top now. Bake at 400 degrees until the crust is golden. Let it cool before you try to slice.
Notes
- Always use very cold butter for the crust.
- Do not overwork the dough with your hands.
- Peel peaches easily by dipping in boiling water.
- Let the pie cool for two full hours.
- Use a baking sheet to catch any drips.
- Add a pinch of nutmeg for extra depth.
- Check the oven often so it does not burn.
