How to Make a Perfect Peach Pie and Homemade Pie Dough

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In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Take all the crust trimmings and sprinkle with cinnamon and sugar and bake on a tray for 15 minutes...SNACK!

Toad-In-A-Puddle

I'm from Atlanta and I couldn't stop crying. My grandma used to make peach pies like these. Thanks for the wonderful memories.

robinmitchell

The BEST part of this is that we have MORE! So gorgeous every episode and content! Thank you, All

ChelseaUSA

Thanks guys. I'm a very long time cook who has never made a pie until a couple weeks ago. They were very good using store bough pie dough. Going to my daughter's tomorrow for Thanksgiving and wanted to make my own crust. Tried 2 different recipes by very good YouTube cooks, who will remain nameless. Both attempts were disasters, probably me. But then I saw this recipe for pie crust and gave it a try. It was absolutely perfect. You saved me!

conradkappel

I always add a bit of Almond Extract when I cook with peaches.

queenbee

More of these two fantastically talented women together, please! Keep up the great work, ATK Team!!!

ericawentz

So glad to see you both back in the ATK kitchen together!

Tbeyeus

My mouth is watering as I write this - oh, thanks so much. Love when you two work together!!!! Best wishes for a great summer from Annandale, Minnesota

cherylstreeter

I use small-pearl tapioca to soak up the excess moisture when making fruit pies.

maryburak

Important to remember "freestone" peaches are what to buy. Otherwise getting the pit out is quite the task. Been there 😂😂 😂😂😂 8:28

pattyrech

Looks yummy and you have made me want to make a peach pie. Though it seems to me a lot of extra work with the mortar and juices of peaches and washing up . My mother taught me to make it by just slicing the peaches right into the pie crust adding the sugar and then tapioca sprinkled over the peaches .(not tapioca flour just plain tapioca - it soaks up the extra juice but still leaves it juicy. THOUGH NOT A SOGGY BOTTOM.) Put on the lattice and bake.

diannefitzmaurice

OMFG, that piecrust is so easy to work with! Recipe works great for me, thank you

MartinWise-ln

I almost started crying to see you both together again! And to make a pie together was brilliant. Hooray! Love you two

SandiHooper

That looks so delicious . Thank you again and again for always sharing all your unique recipes with us. So appreciate. God bless all of at America Test Kitchen .

valeriebudhwa

Mmmm...I can SMELL that pie. A nice dollop of vanilla ice cream would take it all up a notch! This video reminded me that I could make a quick and easy peach cobbler for Sunday dessert (my grandmother would not have approved). It's just too hot for a lot of fuss in the kitchen.

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