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Vanilla Peach Pie
Vanilla Peach Pie Eileen Goltz | Pareve or Dairy
3 hours 1 hour
15 minutes
1 hour, 45 minutes
8 servings

Modified from Bon Appetit, June 2000.

  • 4 lbs. ripe peaches (about 8 cups)
  • ½ cup plus 1 Tablespoon sugar
  • ¼ cup (packed) golden brown sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon ground cardamom
  • 1 vanilla bean, split lengthwise
  • 2-crust pie crust recipe divided in half
  • Whipping cream or nondairy substitute (for glaze)

  1. Position rack in lowest third of oven and preheat to 400°F.
  2. Peel, pit, and cut peaches into thin slices. Combine with 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean.
  3. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.

  4. Roll out 1 pie-crust portion on lightly floured surface to a 12-1/2-inch round.
  5. Transfer to 9-inch pie dish. Trim overhang to 1/2 inch.
  6. Spoon peach filling into crust, mounding slightly in center.
  7. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively.
  8. Cut 4 slits in top crust to allow steam to escape during baking.
  9. Brush crust lightly with whipping cream or non dairy substitute. Sprinkle with remaining 1 tablespoon sugar.
  10. Place pie on baking sheet. Bake 45 minutes.
  11. Cover crust edges with foil to prevent over browning.
  12. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer.
  13. Cool completely on rack.

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