Go Back

Healthy Peach Pie - A Lighter Take on a Cozy Classic

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Fresh peaches: 6–7 large ripe peaches (about 2 1/2–3 pounds), peeled and sliced
  • Honey or maple syrup: 1/3–1/2 cup, depending on sweetness of peaches
  • Lemon juice: 1 tablespoon, plus 1 teaspoon lemon zest
  • Arrowroot powder or cornstarch: 3 tablespoons
  • Ground cinnamon: 1 teaspoon
  • Ground ginger or nutmeg (optional): 1/4 teaspoon
  • Vanilla extract: 1 teaspoon
  • Pinch of salt
  • Whole-wheat pastry flour crust: Enough for a double crust or a crust plus lattice (homemade or store-bought). For homemade: 2 cups whole-wheat pastry flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon turbinado or cane sugar (optional)
  • 10 tablespoons cold unsalted butter, cut into cubes
  • 6–8 tablespoons ice water
  • Milk or beaten egg: For brushing the crust
  • Turbinado sugar: 1–2 teaspoons for sprinkling (optional)

Method
 

  1. Make the crust. In a bowl, whisk the flour, salt, and optional sugar. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits. Add ice water, 1 tablespoon at a time, tossing until the dough just holds together when pressed.
  2. Chill the dough. Divide into two disks, wrap, and chill for at least 45 minutes. Cold dough is key to a tender, flaky crust.
  3. Prep the peaches. Peel and slice peaches 1/2-inch thick. If the peaches are very juicy, place slices in a colander for 10 minutes to reduce excess liquid.
  4. Mix the filling. In a large bowl, combine peaches, honey or maple, lemon juice, zest, arrowroot or cornstarch, cinnamon, optional spice, vanilla, and a pinch of salt. Gently toss to coat. Let sit 10 minutes so the starch hydrates.
  5. Heat the oven. Preheat to 400°F (200°C). Place a rack in the lower third. Set a baking sheet on the rack to preheat—this helps crisp the bottom crust.
  6. Roll the bottom crust. On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting the excess overhang. Keep it cold while you work.
  7. Fill the pie. Spoon the peach mixture into the crust, scraping in any juices. Mound slightly in the center.
  8. Top the pie. Roll the second disk and place over the peaches, or cut into strips for a lattice. Trim, fold, and crimp edges. Cut a few slits in a solid top for steam to escape.
  9. Brush and sprinkle. Brush the top with milk or beaten egg for sheen. Sprinkle with turbinado sugar if you’d like extra texture.
  10. Bake hot, then lower heat. Place the pie on the preheated baking sheet. Bake 20 minutes at 400°F. Reduce heat to 350°F (175°C) and bake 30–40 minutes more, until the crust is deeply golden and the filling bubbles in the center.
  11. Protect the edges. If the crust browns too fast, cover edges with a pie shield or foil during the last 20–25 minutes.
  12. Cool completely. Let the pie cool at least 3 hours. This sets the filling so slices hold together. Warm pie smells amazing, but patience pays off.