peach pie recipe

There is nothing quite like a slice of homemade peach pie on a warm summer evening. The combination of juicy, sun-ripened peaches and a buttery, flaky crust is truly unbeatable. This recipe is designed to highlight the natural sweetness of the fruit while providing a satisfying crunch in every bite. Whether you are hosting a backyard barbecue or looking for a comforting weekend project, this classic dessert is a guaranteed crowd-pleaser.

Making a pie from scratch may seem like a big task, but the results are well worth the effort. The aroma of baking peaches and cinnamon filling your kitchen is one of life’s simple pleasures. This guide will walk you through the process, ensuring your crust is crisp and your filling is perfectly thickened every single time.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 410 kcal
• Protein: 4g
• Carbohydrates: 58g
• Fat: 19g
• Fiber: 3g
• Sugar: 32g
• Sodium: 280mg

Why Make This peach pie recipe

This peach pie recipe stands out because it focuses on fresh, high-quality ingredients. Unlike store-bought versions, you can control the sugar levels and ensure the crust is perfectly buttery and flaky. It is the ultimate way to use a summer peach harvest before the season ends.

Another reason to love this recipe is its versatility. It works beautifully with various types of peaches and can be customized with different spices. It is a timeless dessert that brings a sense of nostalgia to any dining table, making it perfect for family gatherings or holiday celebrations.

How to Make peach pie recipe

Creating the perfect peach pie involves balancing the moisture of the fruit with the structure of the pastry. Follow these detailed steps to ensure a golden-brown finish and a luscious filling that holds its shape when sliced.

Ingredients

• 6 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons unsalted butter, cubed
• Pastry for a double-crust 9-inch pie (homemade or store-bought)
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional for topping)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Roll out half of your pie dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim the edges, leaving about a half-inch overhang. Keep the other half of the dough refrigerated until you are ready to use it.

Step 2: Prepare the Peach Filling

In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, ground cinnamon, salt, and lemon juice. Toss gently until the peaches are evenly coated. Let the mixture sit for about 5 to 10 minutes to allow the juices to begin to release.

Step 3: Fill the Pie Crust

Pour the peach mixture into the prepared bottom crust. Distribute the fruit evenly. Take the small cubes of butter and dot them across the top of the peach filling. This adds a rich flavor and helps the filling become smooth and glossy as it bakes.

Step 4: Add the Top Crust

Roll out the remaining dough and place it over the filling. You can do a solid top with vents cut into it or create a lattice pattern. Trim, fold, and crimp the edges of the top and bottom crusts together to seal the pie. Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

Step 5: Bake the Pie

Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 40 minutes. The crust should be golden brown and the filling should be bubbling through the vents.

Step 6: Cool Completely

Remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool for at least 2 to 3 hours before slicing. This allows the cornstarch to set the juices so the filling doesn’t run out when you serve it.

How to Serve peach pie recipe

Peach pie is best served slightly warm or at room temperature. For the ultimate treat, serve each slice with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The cold creaminess complements the warm, spiced peaches perfectly. If you enjoy a bit of contrast, a thin slice of sharp cheddar cheese on the side is a traditional and delicious pairing.

How to Store peach pie recipe

You can store the pie at room temperature, covered with plastic wrap or foil, for up to two days. If you need to keep it longer, place it in the refrigerator for up to four days. To freeze, wrap the fully cooled pie tightly in plastic wrap and then in aluminum foil; it will stay fresh for up to three months. Thaw in the fridge and reheat in a 350°F oven to restore the crust’s crispness.

Expert Tips for Perfect peach pie recipe

To avoid a soggy bottom crust, try placing your baking sheet in the oven while it preheats and then putting the pie directly onto the hot sheet. Always use peaches that are firm but ripe; if they are too soft, the filling may become mushy. If you notice the edges of your crust browning too quickly, cover them with a pie shield or a ring of aluminum foil halfway through the baking process.

Delicious Variations

For a different flavor profile, try adding a half teaspoon of almond extract to the filling, as almond and peach are a classic combination. You can also mix in a cup of fresh blueberries or raspberries for a “Peach Berry” pie. For a crunchier top, replace the top crust with a crumble topping made of oats, brown sugar, flour, and butter.

Frequently Asked Questions

Q: Can I use canned or frozen peaches?

Yes, you can. If using frozen, thaw and drain them well first. If using canned, choose peaches in juice rather than syrup, and drain them thoroughly to prevent a runny pie.

Q: Do I have to peel the peaches?

While some people enjoy the texture of the skins, most prefer them peeled. To peel easily, blanch the peaches in boiling water for 30 seconds and then plunge them into ice water; the skins will slip right off.

Q: Why is my pie filling too runny?

This usually happens if the pie hasn’t cooled long enough or if not enough thickener (cornstarch) was used. Ensure you wait at least 2 hours before slicing.

Q: Can I make the dough in advance?

Absolutely. Pie dough can be made and stored in the refrigerator for up to two days or frozen for up to three months. Just let it soften slightly before rolling.

Q: How do I know when the pie is done?

The crust should be a deep golden brown, and you should see the fruit juices bubbling thickly through the steam vents in the top crust.

Conclusion

Mastering this peach pie recipe is a wonderful way to celebrate the flavors of the season. With its flaky crust and sweet, juicy center, it is a dish that brings people together and creates lasting memories. Don’t be afraid to practice your crust-crimping skills and make this recipe your own. Happy baking!

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