Peach Pie
Peach pie is a delightful dessert that celebrates the sweet, juicy goodness of fresh peaches. This classic dish is perfect for summer gatherings or any time you want a slice of sweet warmth. The combination of succulent peaches, aromatic spices, and a flaky crust makes it a true comfort food. Whether served a la mode or plain, peach pie is sure to bring smiles to everyone at the table.
Why Make This Recipe
Making peach pie is a wonderful way to use fresh, ripe peaches. This recipe is simple and allows you to enjoy the burst of peach flavor in every bite. Baking your own pie gives you the chance to control the sweetness and spices, ensuring every slice is to your liking. Plus, there’s nothing quite like filling your kitchen with the sweet aroma of a freshly baked pie, making it a delightful treat for any occasion.
How to Make Peach Pie
Ingredients
- 4 pounds peaches, preferably freestone
- 1 large lemon
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 5 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package prepared pie crusts (or homemade double pie crust)
- 1 large egg
- 1 tablespoon water
- 3 tablespoons coarse sugar (for topping)
Directions
- Preheat the Oven: Preheat it to 350°F (175°C) and line a rimmed baking sheet with foil or parchment paper.
- Prep the Peaches: Score an “X” on the bottom of each peach, then blanch them in boiling water for 1 minute. Transfer to an ice bath, peel, pit, and slice into 1-inch pieces.
- Make the Filling: In a large bowl, mix the peach slices with lemon zest, lemon juice, sugars, cornstarch, vanilla, cinnamon, nutmeg, cloves, and salt.
- Line the Pie Pan: Roll out one pie crust on a floured surface, transfer it to a 9-inch pie pan, and press into the bottom and sides. Fill with the peach mixture.
- Lattice Top: Roll out the second crust, cut it into strips, and weave a lattice pattern over the filling.
- Seal the Crust: Pinch the edges of the crust together, then brush with egg wash (1 beaten egg + 1 tbsp water). Sprinkle with coarse sugar.
- Bake: Place the pie on the prepared baking sheet and bake for 60–65 minutes, until the filling is bubbly and the crust is golden. If the crust browns too fast, cover with foil.
- Cool & Serve: Let the pie cool for at least 3 hours before slicing. Enjoy!
How to Serve Peach Pie
Peach pie is delicious on its own, but you can take it up a notch by serving it warm with a scoop of vanilla ice cream or whipped cream. It can also be served with fresh mint leaves for added color and flavor.
How to Store Peach Pie
If you have leftovers, store the pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It should last for about 3-4 days in the fridge. You can also freeze the pie, wrapped well, for up to 3 months. Just be sure to thaw it in the fridge before serving.
Tips to Make Peach Pie
- Choose ripe, juicy peaches for the best flavor.
- If your peaches are not sweet enough, feel free to adjust the sugar amount in the filling.
- Allow the pie to cool completely before slicing to help the filling set up nicely.
Variation
You can add blueberries or blackberries to the peach filling for a mixed berry flavor. This adds a lovely color and taste to the pie.
FAQs
1. Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Just make sure to thaw and drain any excess moisture before using them in the pie.
2. What if I cannot find freestone peaches?
If freestone peaches are not available, clingstone peaches will work as well. Just be sure to pit them carefully.
3. How can I tell when the pie is done?
The pie is done when the filling is bubbly and the crust is golden brown. If the crust edges brown too quickly, cover them with foil during baking.
Peach Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert celebrating the sweet, juicy goodness of fresh peaches, perfect for summer gatherings.
Ingredients
- 4 pounds peaches, preferably freestone
- 1 large lemon
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 5 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package prepared pie crusts (or homemade double pie crust)
- 1 large egg
- 1 tablespoon water
- 3 tablespoons coarse sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment paper.
- Score an “X” on the bottom of each peach, blanch them in boiling water for 1 minute, then transfer to an ice bath, peel, pit, and slice into 1-inch pieces.
- In a large bowl, mix the peach slices with lemon zest, lemon juice, sugars, cornstarch, vanilla, cinnamon, nutmeg, cloves, and salt.
- Roll out one pie crust on a floured surface, transfer it to a 9-inch pie pan, and press into the bottom and sides. Fill with the peach mixture.
- Roll out the second crust, cut it into strips, and weave a lattice pattern over the filling.
- Pinch the edges of the crust together, then brush with egg wash (1 beaten egg + 1 tbsp water). Sprinkle with coarse sugar.
- Place the pie on the prepared baking sheet and bake for 60–65 minutes, until the filling is bubbly and the crust is golden. If the crust browns too fast, cover with foil.
- Let the pie cool for at least 3 hours before slicing. Enjoy!
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peach pie, summer dessert, fruit pie