Summery Peach Pie


This summery peach pie is exactly what I need right now. I made the pie crust with buttermilk. Obviously, you can go for the regular pie crust, but I figured, why not try? Pie is something I love in summer, there are so many fruit options in summer. Since we had very ripe and juicy peaches being offered, I decided to go for a peach pie. Who wants a piece or two?

Pfirsich-PieMaking pie is not that hard, if experienced, the pie dough comes together within minutes and you can fill it with as many fruits as you please. The secret to a good pie is having a juicy filling that actually sets, yet a pie crust that is crunchy and flaky. I usually like to use tapioca starch to make the pie filling set properly, but you can use cornstarch as well.

Summery Peach Pie

Serves: One 20-23cm/8 inch ∅ pie or springform
Prep Time: 45min Cooking Time: 1hr Total Time: 1 hr 45min

This summery peach pie is made with a buttermilk pie crust and contains lots of peaches.


  • Pie Crust
  • 300 grams of all-purpose flour
  • 30 grams of regular sugar
  • 200 grams of cold butter
  • About 80-120 grams of buttermilk

  • Filling
  • 1 kilogram of ripe peaches (I had about 6 large ones)
  • 50 grams of regular sugar
  • 30 grams of tapioca starch or 50 grams of cornstarch
  • Optional: 1/2 teaspoon of ground ginger
  • 1 egg for egg wash and coarse sugar for sprinkling



For the pie crust you will find a lot of tips here. Measure the flour and sugar into a large bowl, add the butter in chunks. Work into crumbs the size of peas with your hands. Then add the buttermilk and quickly work into a ball. If your dough appears to be too dry, add a spoon of more buttermilk until you are satisfied. Either chill for half an hour or overnight tightly wrapped.


For the filling wash, peal and cube the peaches. Cubes of about 2cm are fine, you don't want them to become mush. Mix with sugar, starch and if using ginger and set aside. Then take out the dough from the fridge, cut in half and roll out one half into a circle on a slightly floured surface. Fold into an evelope and transfer to pie dish. Then unfold in the pie dish and neatly press down so that pie dish is covered. Fill with the prepared peaches. If there is a lot of liquid, do not add, but discard. Place the half prepared pie in the fridge and preheat oven to 200 degrees Celsius.


You have many options for the top crust, you can either use a nice lattice pattern. For this, see this reel. You can also simply roll out another circle and place on top. Be sure to cut in the middle so that air can leave when baking. Either way, the top crust should be sealed. The best way to do this is by not cutting away all the overhang, but to simply roll it towards the middle and then crimp with your finger. Watch this video for details. If you find that too scary, you can also crimp with a fork.


Brush the pie with egg wash and coarse sugar if using. Bake on lower rack for 20 minutes, then lower the temperature to 180 degrees. Bake for about 35 more minutes. Pie can be eaten warm, but it will cut best after having chilled overnight. In the U.S. it is pretty popular to serve pie with some ice cream.

Pfirsich-PieP.S. If you are interested, how about a cherry pie? The one picture below is done with regular pie crust.

Amerikanischer Cherry-Pie

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