Peach Pie
The aroma of fresh peaches wafting through your kitchen, mingling with warm spices and a buttery crust, is a feeling that can transform an ordinary day into something extraordinary. This Peach Pie is not just a dessert; it’s a heartfelt experience, evoking memories of summer gatherings and family traditions. Each bite celebrates the sweetness of ripe peaches, enveloped in a golden crust that crunches just right.
This easy Peach Pie recipe offers a straightforward approach to making a delightful dessert that even beginners can master. With just a few simple ingredients, you can whip up a pie that’s not only budget-friendly but also a perfect treat for any occasion, whether it’s a casual weeknight or a festive gathering. The joy of pie-making can be yours with this delightful recipe!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With only 20 minutes of prep and an easy assembly, you can enjoy this delicious pie in no time.
- Irresistible Flavor: The natural sweetness of ripe peaches combined with a hint of cinnamon creates an unforgettable flavor profile.
- Eye-Catching Appeal: This pie looks as good as it tastes, making it perfect for sharing or showcasing at any dessert table.
- Flexible Serving: Whether warm with a scoop of ice cream or cold as a refreshing snack, it’s perfect for any time of the day.
- Diet-Friendly Options: You can easily swap ingredients to make it gluten-free or use substitutes to suit dietary needs.
Ingredients You’ll Need
- Pie Crust: You can use a homemade or store-bought crust for convenience. A flaky crust is essential for a good Peach Pie.
- 3 pounds peaches (about 8–9 medium peaches): Ripe, juicy peaches make the best filling, bringing natural sweetness and a lovely fruity aroma.
- 2/3 cup granulated sugar: This balances the tartness and enhances the natural sugars in the peaches.
- 1/2 cup all-purpose flour: Helps thicken the filling and absorb the juices released during baking.
- 1 tablespoon fresh lemon juice: Brightens flavors and keeps the peaches from browning.
- 1 teaspoon ground cinnamon: Adds warmth and depth to the pie.
- 2 tablespoons cold unsalted butter: Small cubes of butter result in a flaky crust and adds rich flavor.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Gives the pie a beautiful, golden finish.
How to Make Peach Pie
- Prepare the Pie Crust: If making from scratch, prepare the pie crust but don’t bake it just yet. If using store-bought, unroll it and set it aside.
- Prepare the Peaches: Peel the peaches and slice them into 1-inch pieces, aiming for about 3 cups of peach slices.
- Mix the Filling: In a large mixing bowl, combine the sliced peaches, 2/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Stir gently to coat the peaches and refrigerate the mixture while you work on the crust.
- Preheat Your Oven: Set your oven to 400°F (200°C) to get it hot and ready for baking.
- Roll Out the Dough: Roll out the pie dough gently, turning as you go, until you have a circle large enough to fit your pie dish.
- Place the Pie Crust: Spray the pie dish with non-stick cooking spray, then lay the crust into the bottom, letting it hang slightly over the edges.
- Add the Peach Filling: Pour the peach mixture into the crust, spreading it out evenly. Top the filling with small cubes of cold unsalted butter.
- Top Crust: Roll out a second disc of dough for the top. You can create a solid top crust or a fun lattice design by cutting it into strips.
- Seal the Crust: Ensure you seal the edges well using a fork or your fingers to crimp them together.
- Brush with Egg Wash: Gently brush the top of the pie crust with the egg wash for that golden finish.
- Bake: Bake the pie at 400°F (200°C) for 30 minutes. Then reduce the temperature to 350°F (175°C), continuing to bake for an additional 20-35 minutes. Look for bubbling juices and a golden crust; the internal temperature should be around 200°F for doneness.
- Cool the Pie: Once baked, remove the pie from the oven and let it cool on a rack for several hours. This step is crucial, as it allows the juices to set completely.
Storing & Reheating
To keep your Peach Pie at its best, store it at room temperature for up to two days. After that, consider refrigerating it, placing it in an airtight container, where it can last for about 5 days. For longer storage, freeze it for up to 3 months. When you’re ready to enjoy it again, reheat the pie in a 350°F oven for about 15-20 minutes. The reheating process brings back its wonderful aroma and taste, although it may lose some crispness in the crust.
Chef’s Helpful Tips
- Avoid Soggy Crust: Using a cold butter and pre-chilling your pie crust can prevent it from getting mushy.
- Slice Peaches Properly: Ensure even-sized peach pieces for uniform cooking and texture.
- Don’t Skip the Lemon Juice: It not only brightens flavor but also helps keep your peach slices fresh.
- Use a Pie Shield: To avoid burning the edges, consider using a pie crust shield or aluminum foil during baking.
- Make Ahead: Prepare the filling and crust the day before for easier assembly and baking later.
The best part about making Peach Pie is that while you follow the recipe, you can make it your own. Maybe you sprinkle in some nutmeg for a different flavor or experiment with a crumb topping instead of a top crust. Celebrate the sweetness of peaches in your unique way!
Recipe FAQs
Can I use frozen peaches for this recipe?
What’s the best way to peel peaches?
Can I make this pie gluten-free?
How can I tell when the pie is done baking?
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Peach Pie
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This peach pie is a delightful blend of juicy peaches and warm spices, enveloped in a flaky crust. It’s easy to make and perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet treat at home.
Ingredients
- pie crust homemade or store bought
- 3 pounds peaches (about 8–9 medium peaches)
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter (cut into small cubes)
- egg wash: 1 large egg beaten with 1 tablespoon milk
Instructions
- Prepare the pie crust but do not bake it.
- Peel the peaches and slice them into 1-inch pieces.
- Measure out 3 cups of peach slices using 8-9 peaches.
- In a large bowl, combine peaches, sugar, flour, cinnamon, and lemon juice. Stir gently to coat and refrigerate the mixture while rolling out the pie crust.
- Preheat the oven to 400°F.
- Roll out the pie dough until it is large enough to cover the bottom of your pie dish.
- Spray a pie dish with non-stick cooking spray and place the rolled crust in the bottom.
- Pour the peach filling over the crust and sprinkle the butter cubes on top.
- Roll out the second pie crust and place it over the filling. Cut at least three slits in the top for steam to escape or create a lattice top with strips of dough.
- Seal the edges by crimping them with a fork or your fingers.
- Brush the top crust with the egg wash for a golden finish.
- Bake for 30 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 20-35 minutes until the pie is bubbling. Cover the crust with a pie shield or aluminum foil to avoid burning.
- Remove the pie from the oven and let it cool on a rack for several hours to set the juices.
Notes
For best results, allow the pie to cool for at least four hours before slicing.
Using fresh, ripe peaches enhances the flavor.
You can customize the spices according to your preference, like adding nutmeg.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
