Apple Peach Pie
This apple peach pie has a delicious sweet and tart flavor, with juicy peaches and tangy apples. It’s scented with cinnamon and little fresh ginger for a warm and cozy flavor.
You can use fresh or canned peaches for this pie, so it can be made even when it’s not peach season.
The apples and the peaches are macerated in sugar first to release excess juices. These juices are collected and simmered into syrup drizzled over the pie filling. It stops the filling from being too wet and concentrates the flavor.
For more apple recipes, check out these apple caramel pies or homemade apple syrup.
Ingredients
I’ve included the complete list of ingredients for this peach apple pie recipe in the printable recipe card at the bottom of this post.
- A 9-inch double pie crust. If you’re short on time, use a store-bought pie crust. If you are going down the homemade pie dough route, though, it’s well worth it. Here is a recipe for a homemade pie crust or a sourdough pie crust recipe.
- Fresh apples – For a pie like this, it’s best to use tart apples that hold their shape well when baked. Apple pies require a long baking time to ensure the crust is cooked enough and the filling is set. Therefore, you need an apple variety that won’t turn to mush when baked for a long time.
- Try Granny Smith apples, which are green-skinned, tart, and crisp. Braeburn is another excellent option, with a crisp and sweet taste that holds up well when baked. Finally, Golden Delicious is a flavorful apple variety that is ideal for pies.
- Fresh peaches – Ripe freestone peaches for best results, but canned sliced peaches can be used.
- All-purpose flour
- Lemon juice and lemon zest
- Fresh ginger – this brings fantastic natural flavor.
- Vanilla extract or paste
- Ground cinnamon
- Granulated white sugar- Or use brown sugar for a richer flavor.
- Salt
- Egg to egg wash the top of the pie
- Turbinado sugar to top the pie (optional)
Equipment
- You will need a 9-inch pie plate.
Method
The pastry
First, prepare your pie dough and allow it to chill. Mix the flour, sugar, and salt In a large mixing bowl or the bowl of a food processor. Add cold butter cubes to the flour mixture, and pulse the food processor or use a pastry blender to cut the butter into small pieces until the mixture resembles coarse bread crumbs, with pea-sized pieces of butter throughout.
If the butter starts to melt, place the bowl in the refrigerator.
Next, add the lemon juice to the iced water and slowly drizzle it into the flour mixture, about a tablespoon at a time. Use a spatula or your hands to combine the dough, adding in as much cold water as needed. The dough should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
If the butter has softened or the dough is warm, refrigerate it for 30 minutes before continuing to the next step.
Laminating
Roll the dough on a lightly floured work surface into a rough 10-inch/25cm rectangle.
Fold the bottom third of the dough up to the middle, then fold the top third over the top, creating a pamphlet shape. Turn the dough a quarter turn and repeat the roll and fold pastry once more.
Once finished rolling, cut the dough into two equal parts, and shape each piece into a flat disc using your cupped hands. Wrap the dough discs tightly in plastic wrap, or place them in a fitted airtight container.
Chill the dough in the refrigerator for at least 2 hours or up to 2 days before using it.
The fruit
Peel the apples with a vegetable peeler, then use a paring knife to slice them into equal ¼-inch pieces. Place the sliced apples into a large bowl and sprinkle them with a tablespoon lemon juice.
Peel and slice the peaches, then add them to the bowl of apple slices. Sprinkle over 1/4 cup of sugar and toss together to coat. Place the bowl in the refrigerator and let the fruit sit for at least two hours, allowing the excess juices to be extracted.
Assembling
Roll out one pastry disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral.
Carefully transfer the dough to a pie pan, unrolling it until it drapes over the pie plate and overhangs the sides.
Take the fruit from the fridge and drain the apples and peaches from their juices by balancing a fine-mesh strainer over a saucepan and collecting the fruit juice in the pan.
Mixing the filling
Mix the peach and apple slices with grated ginger, cinnamon, flour, salt, lemon zest, and vanilla in a large bowl, tossing everything together.
Add the fruit mixture to the pie crust and place the pie in the fridge.
Meanwhile, place the saucepan of fruit juices over medium heat and simmer until it has reduced by approximately half and has slightly thickened.
Remove the pie from the fridge and drizzle the reduced syrup over the fruit.
Lattice
Roll out the top crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second crust over the pie to create a whole top or lattice pie crust. If you’re not making a lattice top, add 2-3 slits to the pastry’s top to allow steam to escape when baking.
For the lattice top, slice the second crust into 10-12 strips of your desired width. Arrange 5-6 strips vertically on top of the pie filling, with the longest strips in the middle and shorter ones on the ends.
Fold back every second strip halfway. Then, place one of the remaining strips horizontally in the middle of the pie, laying it over the strips that still need to be folded back. Unfold the folded strips so they cover the horizontal strip, creating a woven lattice pattern.
Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.
Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie’s top and bottom crust—flute the edge of pastry with your fingers.
Use a pastry brush to brush the top crust with egg wash and sprinkle with coarse sugar if you like.
Baking
Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling.
The pastry should be a deep golden brown. If the pastry shows excessive browning, you can tent it with aluminum foil.
Serving
Once baked, let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.
Serve the pie slightly warmed or at room temperature. It’s delicious with a scoop of vanilla ice cream or whipped cream.
Related recipes
Apple Peach Pie
This apple peach pie has a delicious sweet and tart flavor, with juicy peaches and tangy apples. It's scented with cinnamon and little fresh ginger for a warm and cozy flavor.
Ingredients
Pastry
- 312g (2 ½ cups*) all-purpose flour or pastry flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- 190g (¾ cup + 2 ½ Tablespoons) salted or unsalted butter, cold
- 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
- 8-10 Tablespoons ice-cold water
Filling
- 6-7 medium apples (or about 600g/1.3oz measured as apple slices)
- 2-3 medium peaches
- 150g (¾ cup) granulated sugar divided
- 1 Tablespoon lemon juice
- 32g (4 Tablespoons) all-purpose flour, divided
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon fresh ginger, finely grated (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
Topping
- 1 egg + 1 Tablespoon water
- Turbinado sugar (optional)
Instructions
- First, prepare your pie dough and allow it to chill. Mix the flour, sugar, and salt In a large mixing bowl or the bowl of a food processor. Add cold butter cubes to the flour mixture, and pulse the food processor or use a pastry blender to cut the butter into small pieces until the mixture resembles coarse bread crumbs, with pea-sized pieces of butter throughout. If the butter starts to melt, place the bowl in the refrigerator.
- Add the lemon juice to the iced water and slowly drizzle it into the flour mixture, about a tablespoon at a time. Use a spatula or your hands to combine the dough, adding in as much cold water as needed. The dough should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
- If the butter has softened or the dough is warm, refrigerate it for 30 minutes before continuing to the next step. Roll the dough on a lightly floured work surface into a rough 10-inch/25cm rectangle.
- Fold the bottom third of the dough up to the middle, then fold the top third over the top, creating a pamphlet shape. Turn the dough a quarter, repeat the roll, and fold the pastry once more.
- Cut the dough into two equal parts after rolling, and shape each piece into a flat disc using your cupped hands. Wrap the dough discs tightly in plastic wrap, or place them in a fitted airtight container. Chill the dough in the refrigerator for at least 2 hours or up to 2 days before using it.
The fruit
- Peel the apples with a vegetable peeler, then slice them into equal ¼-inch pieces using a sharp knife. Place the sliced apples into a large bowl and sprinkle them with a tablespoon lemon juice.
- Peel and slice the peaches, then add them to the bowl of apple slices. Sprinkle over 1/4 cup of sugar and toss together to coat. Place the bowl in the refrigerator and let the fruit sit for at least two hours, allowing the excess juices to be extracted.
Assembling
- Roll out one pastry disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral. Carefully transfer the dough to a pie pan, unrolling it until it drapes over the pie plate and overhangs the sides.
- Take the fruit from the fridge and drain the apples and peaches from their juices by balancing a fine-mesh strainer over a saucepan and collecting the fruit juice in the pan.
- Mix the peach and apple slices with grated ginger, cinnamon, remaining sugar, flour, salt, lemon zest, and vanilla in a large bowl, tossing everything together.
- Add the fruit mixture to the pie crust and place the pie in the fridge.
- Preheat the oven to 425°F/220°C.
- Meanwhile, place the saucepan of fruit juices over medium heat and simmer until it has reduced by approximately half and has slightly thickened.
- Remove the pie from the fridge and drizzle the reduced syrup over the fruit.
- Roll out the top crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second crust over the pie to create a whole top or lattice pie crust. If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.
- For the lattice top, slice the second crust into 10-12 strips of your desired width. Arrange 5-6 strips vertically on top of the pie filling, with the longest strips in the middle and shorter ones on the ends.
- Fold back every second strip halfway. Then, place one of the remaining strips horizontally in the middle of the pie, laying it over the strips that still need to be folded back. Unfold the folded strips so they cover the horizontal strip, creating a woven lattice pattern.
- Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.
- Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie's top and bottom crust—flute the edge of pastry with your fingers.
- Use a pastry brush to brush the top crust with egg wash and sprinkle with coarse sugar if you like.
- Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 50-60 minutes until the filling is thick and bubbling. The pastry should be a deep golden brown. If the pastry edges are browning too fast, tent them with aluminum foil or a pie shield.
- Once baked, let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.
- Serve the pie slightly warmed or at room temperature. It's delicious with a scoop of vanilla ice cream or whipped cream.
Notes
*Cup sizes given are US-sized cups. Note that these are smaller than metric, for best results use grams.
For a sourdough version of the pastry, check out this sourdough pie crust.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 249mgCarbohydrates: 56gFiber: 5gSugar: 18gProtein: 4g
filling ingredients says 3/4c sugar but then instructions says add 1/4c sugar to fruit so where does tbe rest of the half cup sugar go? hope that’s a typing error cuz i just mixed fruit with the 3/4c sugar
I add 1/4 of sugar to macerate the fruit and the remaining sugar to the fruit when I add the flour and lemon etc, but I hadn’t written that, sorry! It doesn’t really make a difference though if it was added all at the start 🙂
2 teaspoons lemon zest 🙂 thank you!