Late summer is the season of ripe, juicy peaches. While peach cobbler reigns supreme, I love a rustic, open-faced peach pie. It’s as easy to make as it is to eat – if you know how to handle your peaches. For this pie, I like to leave the skins on so the peach slices hold their shape and maintain a rustic look.

Tips to Make an Open-Faced Peach Pie

Preparing Peaches

The first few times I tried to bake with peaches were a soggy, never-ending nightmare. I didn’t know how to adequately cut them, so I was left with weird, uneven chunks and stones covered in about half the fruit!

Luckily, there’s a really easy way to cut peaches: simply run your knife in a circle along the natural seam of the peach, 🍑 and twist! The two halves will come apart beautifully and you can then pop the stone out of the remaining side. Et voilà: no wasted peach flesh. This works for any stone fruit: plums, apricots, nectarines, etc.

To peel peaches, you can either use a common vegetable peeler, or run the skin under hot water until it peels off easily. The hot water trick only works with very ripe peaches in my experience, but it’s worth it to avoid peach juice dripping into every corner of your kitchen.

Classic vs. Rustic

Aesthetically, there are a few ways to prepare this pie, and I’ll leave the interpretation up to you. For a clean, classic look, use a neat crust and peach slices arranged in concentric circles. You can even cut off any excess crust with kitchen shears if desired.

For a rustic look, simply heap the peaches into the crust and even them out a little with your mixing spoon. Instead of trimming, crimping, or otherwise preparing your pie crust, simply fold the excess edges back into the center of the pie.

If you like the rustic look but are using store-bought pie crust (no shame in that game – it’s a real time-saver!) thaw your frozen pie crust to chilled, then remove it from its pie plate and roll it out with a rolling pin to remove the machine-crimped edges. It’ll likely be a little uneven – that’s fine! It looks more rustic that way.

Open-Faced Peach Pie Recipe

Print Recipe

5 from 1 vote

Open-Faced Peach Pie

While peach cobbler still reigns supreme for most, show some love for this delicious rustic, open-faced peach pie.

Prep Time25 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: peach pie

Servings: 8

Calories: 412kcal

Author: Blair Carpenter

Equipment

• Sharp knife
• Vegetable peeler (optional)
• large mixing bowl
• Medium mixing bowl
• Mixing spoon
• Rolling Pin
• Pie plate
• Pastry brush (optional)

Ingredients

• 6 large or 8 medium peaches
• 1 ½ tsp lemon juice
• 1 c sugar
• ¼ c flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tbsp cold butter cut up into little pieces
• 1 pie crust chilled
• 1 egg white optional
• 1 tpsb milk optional

Instructions

• Preheat the oven to 400℉.
• Cut your peaches into 8 slices each and place in a large mixing bowl. Sprinkle the lemon juice over the top.
• In your medium mixing bowl, combine flour, sugar, cinnamon, and nutmeg. Pour over peaches and mix until peaches are more or less evenly coated in the flour/sugar mixture.
• If needed, roll out pie crust and place into pie plate.
• Optional: beat together milk and egg white and brush over the interior of the pie crust; this can help keep the crust crisp under the fruit.
• Dump the peaches into the pie crust. dot with the small pieces of chilled butter. If making a rustic crust, fold the edges of the pie crust over the top of the peaches.
• Bake for 50 minutes. The crust should be golden brown and the peaches will be bubbling in juice.
• Let cool for a few minutes before topping with vanilla ice cream or eating straight up.

Nutrition

Calories: 412kcal

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