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Ina Garten Peach Pie Recipe

Ina Garten Peach Pie
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Ina Garten’s Peach Pie is a double-crust fruit pie made with ripe peaches, sugar, a touch of lemon juice, and a blend of cinnamon and nutmeg. The filling is thickened slightly with flour or cornstarch to create a rich, sliceable texture. It’s baked until the crust turns golden brown and the peach filling bubbles beautifully. This pie is best served warm, often with a scoop of vanilla ice cream or lightly whipped cream.

Ingredients

Scale

For the Filling:

  • 6 cups fresh peaches (peeled, pitted, and sliced)

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 tablespoons all-purpose flour (or cornstarch for a thicker filling)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1/4 teaspoon kosher salt

  • 1 teaspoon vanilla extract

For the Crust:

  • 2 store-bought pie crusts or homemade double-crust pastry

  • 1 egg (for egg wash)

  • 1 tablespoon milk or water

  • Optional: coarse sugar for sprinkling

Instructions

Preheat the oven

Set your oven to 400°F (200°C) and place a rack in the lower third to ensure a crisp bottom crust.

Prepare the filling

In a large bowl, combine the sliced peaches, both sugars, flour (or cornstarch), lemon juice, cinnamon, nutmeg, salt, and vanilla. Mix gently to coat without breaking up the fruit. Let sit for 10 minutes to allow the juices to release.

Roll out the crust

Fit one pie crust into a 9-inch pie dish. Press gently to fit, then trim any excess dough. Keep the second crust ready for the top.

Add the filling

Spoon the peach filling into the bottom crust, making sure the juices are evenly distributed.

Top the pie

Place the second crust over the peaches, or create a lattice if preferred. Trim, fold, and crimp the edges to seal. Cut a few small slits if using a full crust to let steam escape.

Brush and sprinkle

Whisk together the egg and milk to make an egg wash. Brush over the top crust, then sprinkle with coarse sugar for a golden, sparkling finish.

Bake the pie

Place the pie on a parchment-lined baking sheet (to catch any drips). Bake at 400°F for 45–55 minutes, or until the crust is deep golden and the filling is bubbling.

Cool before serving

Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes cleaner slices.

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