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Peach Potpie

This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.

  • Total Time:
  • Servings: 8


Source: Martha Stewart Living, July 2010


  • 8 ripe peaches (about 3 1/2 pounds), halved, pitted, and sliced into 1/2-inch-thick wedges
  • 3 tablespoons plus 1 1/2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Coarse salt
  • 2/3 cup packed light-brown sugar
  • 1/2 vanilla bean (optional), split and scraped, pod reserved for another use
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 disk Cornmeal Crust for Peach Potpie
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten
  • Sanding sugar or granulated sugar, for sprinkling (optional)


  1. Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.

  2. Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.

  3. Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

Cook's Notes

Serving idea: Drizzle the warm pie with heavy cream.

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