Peach Lavender Pie

overhead shot of peach lavender slab pie with pink and peach colored rose and fresh lavender on top of pie

Peach Lavender Pie

We are peachy keen over our new favorite pie!  Peach lavender pie is a match made in heaven.  Sweet, juicy, syrupy peach pie filling is made even more delicious with delicate floral lavender, and a flaky all butter crust from scratch.

I made this beauty as a slab pie because I know once you take your first bite, you'd be back for more. The size makes it perfect for entertaining, and gives it a unique look. Don't forget to serve it with peach bourbon ice cream or lavender honey ice cream.

Making a pie from scratch requires a few steps. Making the pie crust, making the pie filling, assembling your pie, and finally baking it to perfection.

Step by step instructions to help you through every step of making a pie from scratch!

First things first - you'll need to make your all butter pie dough for the perfect crust. You can buy pie crust from the store and skip these next few steps if you choose!

close up shot of a slice of peach pie on a brown rustic surface with peaches in the background

Ingredients in all butter slab pie dough.

  • 5 cups all-purpose flour (spooned and leveled), plus more for work surface 
  • 1 teaspoon fine salt 
  • ¾ cup plus 2 tablespoons sugar, divided 
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces 
  • ⅔ cup ice water (plus up to ½ cup more for pulsing) 
  • 3 ¾ pounds peaches, thinly sliced (12 cups) 
  • ¼ cup cornstarch 
  • 1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice.

If you want to make this pie in a small round pie dish, cut the ingredients in half.

Making the pie dough:

  • In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
  • Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add ⅔ cup ice water.
  • Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to ½ cup ice water, 1 tablespoon at a time). Do not overmix.
  • Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).

While your dough is chilling, you can make your lavender peach filling.

Ingredients in the pie filling:

  • 8 large peaches
  • 1 tablespoon organic food grade lavender
  • ½ tsp vanilla extract
  • 1 ½ Tbsp lemon juice
  • 4 tbsp cornstarch
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 cup water
overhead shot of a rustic skillet with peach lavender filling, next to a knife and peach on a white wooden surface

How to make the filling:

  1. In a large saucepan or skillet - add your vanilla, lemon juice, sugars, cinnamon, and cornstarch. Wish well to combine. Continue to whisk for several minutes to allow your wet ingredients to thicken. This will help give your pie the filling the right consistency.
  2. Slice the peaches into ¼-inch thick slices. You can use fresh or frozen, peeled or unpeeled peaches. Add the peaches to the saucepan and simmer for 5-7 minutes. This time will depend on how hard or soft your peaches are. Allow them to soften slightly, but not get mushy.
  3. Allow the peach pie filling to cool to room temperature. If you are storing it for a future peach pie, then place the filling in glass jars and keep in the refrigerator for up to two weeks, or freezer for up to three months.

How to thicken pie filling:

It’s very important that your pie filling have the right consistency. To give it that smooth, syrupy texture, you add corn starch + water. If you pie filling is not thick, you will have soggy pie. And no one wants that!

close up shot of peach pie filling bubbling up in a rustic skillet

Frequently asked questions

Can you make this filling in advance and store it?

Absolutely. Make it up to two weeks ahead of time. Store it in an airtight container in the refrigerator up to two weeks.

Can you freeze peach lavender pie filling?

Yes, you can. You can either freeze it in the glass containers it was placed in after cooling or in the pie crust. If you have prepared an unbaked peach pie, just double wrap it in foil and plastic wrap (or put it in a ziplock bag) and then place it in the freezer. It will last for about 3 months.

Preparing your pie:

  • Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
  • Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
  • Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
  • With a paring knife, cut slits on top to vent.

Baking your pie:

  • Preheat oven to 400 degrees.
  • Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
picture of ice cream in a metal container next to peach lavender pie

Serving your pie:

overhead shot of peach lavender slab pie with pink and peach colored rose and fresh lavender on top of pie

Peach lavender pie

Yield: 1 large slab pie

We are peachy keen over our new favorite pie!  Peach lavender pie is a match made in heaven.  Sweet, juicy, syrupy peach pie filling is made even more delicious with delicate floral lavender, and a flaky all butter crust from scratch.

Ingredients

  • 5 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1 teaspoon fine salt
  • ¾ cup plus 2 tablespoons sugar, divided
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • ? cup ice water (plus up to ½ cup more for pulsing)
  • for peach lavender pie filling
  • 8 large peaches
  • 1 tablespoon organic food grade lavender
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoon lemon juice
  • 4 tablespoon cornstarch
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup water

Instructions

  1. In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
  2. Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add ? cup ice water.
  3. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to ½ cup ice water, 1 tablespoon at a time). Do not overmix.
  4. Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).

  1. In a large saucepan or skillet - add your vanilla, lemon juice, sugars, cinnamon, and cornstarch. Wish well to combine. Continue to whisk for several minutes to allow your wet ingredients to thicken. This will help give your pie the filling the right consistency.
  2. Slice the peaches into ¼-inch thick slices. You can use fresh or frozen, peeled or unpeeled peaches. Add the peaches to the saucepan and simmer for 5-7 minutes. This time will depend on how hard or soft your peaches are. Allow them to soften slightly, but not get mushy.
  3. Allow the peach pie filling to cool to room temperature. If you are storing it for a future peach pie, then place the filling in glass jars and keep in the refrigerator for up to two weeks, or freezer for up to three months.
  4. Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
  5. Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
  6. Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
  7. With a paring knife, cut slits on top to vent.

Baking your pie:

  • Preheat oven to 400 degrees.
  • Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 285Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 153mgCarbohydrates 61gFiber 3gSugar 26gProtein 5g

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