Peach Pie Recipe

Prepare peaches

Peel, pit, and slice peaches to yield about 6 cups. Place slices in a large bowl and toss with 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Let macerate for 20–30 minutes, stirring occasionally so juices combine with the sugar and cornstarch.

Preheat oven and prepare crust

Preheat oven to 425°F (220°C). On a lightly floured surface, roll out one pie dough and fit into a 9-inch (23 cm) pie pan, leaving an overhang. Chill in the refrigerator for 10 minutes while you prepare filling to reduce shrinkage.

Assemble filling

Stir the macerated peaches to incorporate any released juices. Spoon peaches into the chilled pie crust in an even layer, pouring any thickened juices from the bowl into the pie as well. Dot the top evenly with small pieces of the 3 tablespoons unsalted butter.

Top crust

Roll out the second pie crust and either place whole over the filling, cutting vents, or cut into strips for a lattice. Trim excess dough leaving about 1/2 inch overhang, then fold the top and bottom crust edges together and crimp to seal. If making a lattice, weave strips and seal edges the same way.

Egg wash and bake

Beat the egg with 1 tablespoon milk and brush the top crust and edges. Sprinkle coarse sugar if using. Place pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes, until crust is golden and filling is bubbly. If edges brown too quickly, shield them with foil.

Cool

Remove pie from oven and transfer to a wire rack. Let cool at least 2 hours so filling sets before slicing and serving with ice cream.

Cook blackberries and make purée

Place blackberries and 50 g of the sugar (reserving remaining sugar) in a medium saucepan over medium heat. Cook, stirring occasionally, until berries break down and release juices, about 6–8 minutes. Mash with a potato masher or fork for a smoother texture. Remove from heat and pass through a fine-mesh sieve into a bowl, pressing to extract as much purée as possible. Discard seeds. You should have about 1 to 1 1/4 cups purée. Stir in the lemon juice and zest and set aside to cool.

Infuse milk and dissolve sugar

Split the vanilla bean lengthwise and scrape seeds into a saucepan (or add 1 tsp vanilla extract later). Add milk and half the remaining sugar (about 25 g) to the pan and warm gently over medium-low heat until just steaming — do not boil. Whisk to dissolve sugar and extract vanilla flavors, about 3–4 minutes. Remove from heat, cover, and let sit 10–15 minutes to further infuse. If using vanilla extract, add after warming.

Combine dairy and chill base

In a bowl, whisk together heavy cream, crème fraîche, the remaining sugar (about 25 g), and fine sea salt. Strain the warmed milk into the cream mixture to remove vanilla pod pieces, whisking until smooth. Stir in the cooled blackberry purée and optional liqueur. Taste and adjust sweetness or acidity with more sugar or a squeeze of lemon if needed. Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight—very cold base yields a smoother churn.

Churn

Once chilled, churn the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Freeze to firm up

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze at least 4 hours, preferably overnight, until firm.

Serve

Scoop ice cream and serve a generous scoop alongside a slice of peach pie. The blackberry crème fraîche ice cream’s tangy, fruity richness pairs with the warm, sweet peaches.