There’s nothing quite like a freshly baked peach pie, especially when it follows the timeless and comforting style of Ina Garten. This pie is filled with juicy peaches, a hint of warm spices, and wrapped in a buttery, flaky crust—just the kind of dessert you’d want on a summer evening or for a special gathering. With Ina’s simple, elegant approach, making this classic pie at home is both enjoyable and rewarding.

What is Ina Garten’s Peach Pie?

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.

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Reasons to Try Ina Garten’s Peach Pie

Rich, buttery crust – Homemade or store-bought, it delivers flaky perfection.
Seasonal and fresh – Uses ripe peaches for natural sweetness and flavor.
Easy to prepare – Simple, classic method with straightforward ingredients.
Great for gatherings – Ideal for BBQs, picnics, or holidays.
Customizable – Can add berries, spices, or use frozen peaches.
Comforting and nostalgic – A timeless dessert everyone enjoys.
Pairs beautifully with ice cream – Warm pie + cold scoop = bliss.

Ingredients Needed to Make Ina Garten’s Peach Pie

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 to Prepare Ina Garten Peach Pie

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.

What Goes Well With Ina Garten’s Peach Pie

Top with vanilla ice cream – A cool and creamy contrast to the warm pie.
Serve with whipped cream – Light and airy topping enhances flavor.
Add fresh mint on the side – Offers a burst of herbal freshness.
Pair with a glass of iced tea – a Southern-style combination that never fails.
Serve with berry compote – For an extra layer of fruitiness.
Enjoy with coffee or espresso – A great way to finish a meal.
Dust with powdered sugar – Adds elegance and sweetness.

Key Tips for Making Ina Garten’s Peach Pie

Use ripe but firm peaches – Overripe fruit will release too much liquid.
Peel peaches easily by blanching – A quick hot water bath loosens the skins.
Let the filling rest – Helps release juices and prevents a watery pie.
Don’t skip the egg wash – It gives the crust a shiny, golden finish.
Use a pie shield or foil – Prevents the crust edges from over-browning.
Cool completely before slicing – Ensures the filling sets properly.
Place pie on a baking sheet – Catches spills and keeps your oven clean.

Creative Variations of Ina Garten’s Peach Pie

Add raspberries or blueberries – A fruity twist and color contrast.
Use almond extract instead of vanilla – Pairs beautifully with peaches.
Try a crumble topping – Mix butter, sugar, and flour for a streusel finish.
Spice it up with ginger – Adds a subtle heat and depth.
Swap in frozen peaches – Just thaw and drain well.
Make hand pies – Use the same filling in individual pastry pockets.
Drizzle with caramel – Peach and caramel are a perfect match.

Storage Guidelines for Ina Garten’s Peach Pie

Store at room temperature for 1 day – Covered loosely with foil.
Refrigerate for up to 4 days – Keep in an airtight container or wrap tightly.
Freeze for longer storage – Wrap tightly in plastic wrap and foil. Best within 2 months.
Bring to room temperature before serving leftovers – Enhances texture and flavor.
Avoid storing with ice cream on top – Always add toppings fresh.

Reheating Tips for Ina Garten’s Peach Pie

Use the oven for best results – Reheat slices at 325°F for 10–15 minutes.
Microwave individual slices – 20–30 seconds works, but the crust may soften.
Cover loosely with foil if reheating whole pie – Keeps crust from over-browning.
Serve warm with fresh topping – Ice cream or whipped cream for the best experience.

Nutrition Value (per slice – based on 8 servings)

Calories: 380 kcal
Protein: 4g
Fat: 17g
Saturated Fat: 7g
Carbohydrates: 54g
Fiber: 3g
Sugar: 28g
Sodium: 180mg
Cholesterol: 35mg

FAQs

Can I use frozen peaches instead of fresh ones in peach pie?

Yes, frozen peaches work well. Just be sure to thaw them completely and drain excess liquid before mixing with the other ingredients. This helps prevent a soggy crust and ensures the filling thickens properly.

Why is my peach pie runny after baking?

A runny filling usually means the pie didn’t cool long enough. Allowing the pie to rest for at least 2 hours helps the juices set. Also, using the right amount of flour or cornstarch as a thickener and letting the filling sit before baking can help absorb excess moisture.

How do I peel peaches easily for pie?

To peel peaches effortlessly, blanch them in boiling water for 30–60 seconds, then transfer them to an ice bath. The skins should slide off with little effort, making prep faster and less messy.

Do I need to prebake the bottom crust for peach pie?

No, prebaking isn’t necessary if you bake the pie on the lower oven rack at a high enough temperature. This helps the bottom crust cook through and avoid sogginess.

Wrapping Up

Ina Garten’s Peach Pie is a celebration of everything comforting and delicious about homemade baking. With a flaky crust and sweet, spiced peach filling, it’s the kind of dessert that brings people together.