Peach Pie to beat the Back to School Blues

Is it a coincidence that one of the most delicious fruits is in season just as most of America's youth heads back to school? It's probably not a huge government fruit conspiracy, but as you're sharpening up your brand new pencils and hitting the books again remember the soothing glories of peaches and peach pie.

Peach Pie

A blissful end-of-summer slice.


  • pie dough for single crust pie
  • 5-6 ripe peaches
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup corn starch
  • 2 tbs flour
  • 1 tbs cinnamon
  • 1 tbs butter
  • 2 tbs turbinado sugar


  • large mixing bowl
  • silicone spatula
peachpie ingredients

Preheat your oven to 425 degrees Fahrenheit and then peel and slice your peaches into the large mixing bowl. Add your sugars, cinnamon, flour, and corn starch to the mixture. Stir to combine with the spatula. You want to make sure all of the corn starch is thoroughly combined with the the juice of the peaches so that you don't get any gross corn starch clumps when the pie comes out of the oven.

Your mixture will look a little opaque (and gross), but that's ok! Taste your mixture at this point and adjust your sugar & thickener mixture if necessary. When satisfied with your filling, set it aside and roll out your pie dough.

When your dough is about a half centimeter thick and wider on all sides than your pie plate, carefully line your pie plate with the dough. Trim off the overhang, leaving about a half inch behind. Take the excess, ball it up, and set it to the side. If you have the time, I'd recommend letting your dough chill in the pie plate for 20 minutes in the refrigerator. 

Carefully transfer the peaches into your lined pie plate. I recommend doing this a handful at a time as we want to minimize how long the dough is exposed to all the liquid of the filling. After you've grabbed all the individual peaches you can, pour in some of the remaining juice.

Take your remaining dough and roll it out as this will be what you use to top your pie. As we want to encourage the juice to cook down and evaporate, we don't want to cover the entire top of the pie. Depending on what you have remaining, you can either create a bit of a lattice pattern or cut out shapes for adornment. Working quickly, crimp your edges together. Sprinkle turbinado sugar across the crust and pop everything into the oven.

After 15 minutes--or after the crust is noticeably browned--drop the temperature of your oven to 375 and cook for 45 more minutes. Let the pie cool for at least a half hour before serving. 

You can store this pie at room temperature, but it's best within the first 24 hrs, slightly warm, with a little bit of vanilla ice cream. Now, is Back to School season really so bad?