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Summer Peach Pie perfect mid-season treat

What's better than a juicy peach in the middle of summer? A juicy peach in a pie, perhaps..
peaches

Our Summer Peach Pie combines sweet, juicy peaches with lemon, ginger, and vanilla for a tasty dessert that pairs perfectly with a scoop of vanilla ice cream. Our flaky Buttermilk Pastry makes this pie an extra-special treat, but a pre-made pie crust can also be used to save time and effort.

SUMMER PEACH PIE

This pie is even more delicious when prepared with our Buttermilk Pastry (recipe follows).

Pastry for a 9 inch (23 cm) double-crust deep-dish pie

6 cups (1.5 L) sliced peeled peaches

3/4 cup (175 mL) sugar

1/4 cup (50 mL) flour

1 tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) ground ginger

1 tsp (5 mL) vanilla

1 tbsp (15 mL) butter

1 tbsp (15 mL) milk

2 tsp (10 mL) sugar

On a lightly floured surface roll out half of pastry, fit into a 9 inch (23 cm) deep-dish pie plate, allowing for 1/2 inch (1.25 cm) overhang. Combine next 6 ingredients (peaches through vanilla); spoon into crust. Dot with butter. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with milk and sprinkle with 2 tsp (10 mL) sugar. Cut vents in top crust to allow steam to escape. Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 350°F (180°C). Continue baking for 44 – 50 minutes or until pastry is golden brown and filling is bubbly and thickened. Cool pie on a rack. Serve warm or at room temperature. Serves 8.

BUTTERMILK PASTRY

2 1/2 cups (625 mL) flour

4 tsp (20 mL) sugar

1/4 tsp (1 mL) salt

1/3 cup (75 mL) butter, chilled and cubed

1/4 cup (50 mL) shortening, chilled and cubed

3/4 cup (175 mL) buttermilk

Combine flour, sugar and salt in a bowl. Cut in half of butter and half of shortening with a pastry blender until mixture resembles coarse meal. Cut in remaining butter and shortening until pieces are pea-size. Pour buttermilk over flour mixture; mix lightly with a fork just until dough starts to hold together. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 30 minutes before rolling out. Makes 1 double or 2 single 9 inch (23 cm) deep-dish crust(s).