Introduction

Enjoy the delicious taste of homemade peach pie with a perfectly flaky crust and sweet, juicy filling. This dessert is perfect for summer gatherings or any occasion where you want to impress your family and friends. With fresh peaches and simple ingredients, you can create a delightful treat that captures the essence of the season.

Detailed Ingredients with measures

Fresh peaches – 6 cups, peeled and sliced
Granulated sugar – 3/4 cup
All-purpose flour – 1/4 cup
Ground cinnamon – 1 teaspoon
Lemon juice – 1 tablespoon
Salt – 1/4 teaspoon
Butter – 2 tablespoons, cut into pieces
Pie crust – 1 recipe for a double crust (store-bought or homemade)

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time – 45 minutes
Total Time – 1 hour 15 minutes
Yield – Serves 8

With this peach pie recipe, you can create a delightful and satisfying dessert that highlights the natural sweetness of peaches. Enjoy every bite!

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) to prepare for baking the pie.

Prepare the Pie Crust

Roll out your pie crust and place it into a 9-inch pie dish. Trim the edges as needed and set aside.

Mix the Peach Filling

In a large mixing bowl, combine sliced peaches, sugar, cornstarch, lemon juice, and cinnamon. Stir until the peaches are well coated in the mixture.

Fill the Pie Crust

Pour the peach filling evenly into the prepared pie crust. Make sure to distribute the filling evenly across the surface.

Top the Pie

If desired, add a second layer of pie crust on top of the filling. You can either cut slits for a lattice pattern or simply cover it with a full sheet. Crimp the edges to seal.

Apply Egg Wash

Whisk together an egg with a tablespoon of water. Brush this egg wash over the top crust to give it a beautiful golden color when baked.

Bake the Pie

Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Cool Before Serving

Once baked, remove the pie from the oven and allow it to cool for at least 2 hours before slicing and serving. This will help the filling set properly.

Notes

Peach Ripeness

Make sure to use ripe peaches for the best flavor. They should be slightly soft to the touch but not overly mushy.

Thickening Options

If you prefer not to use cornstarch, you can substitute it with all-purpose flour or instant tapioca.

Serving Suggestions

Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Storage Tips

Store leftover pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven for the best texture.

Cook techniques

Making Pie Crust

The key to a flaky pie crust is to use cold butter and handle the dough as little as possible. Start by combining flour, salt, and sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.

Preparing Peaches

To prepare peaches for the pie, first, peel and slice them. It’s beneficial to use ripe but firm peaches for the best texture. If the peaches are not sweet enough, you can sprinkle a little sugar over them to enhance their natural sweetness.

Thickening the Filling

For a perfect filling, use a combination of cornstarch and sugar as thickeners. This will help absorb excess juices from the peaches during baking, resulting in a well-set pie.

Baking the Pie

Preheat the oven to a high temperature at first, then reduce it after placing the pie in. This method ensures the crust gets nicely browned while the filling bubbles up and thickens.

Cooling the Pie

Allow the pie to cool completely at room temperature before slicing. This will help the filling set further, making it easier to serve.

FAQ

Can I use frozen peaches for this pie?

Yes, you can use frozen peaches. Just make sure to thaw and drain excess moisture before using them in the pie.

How can I tell when the pie is done baking?

The pie is done when the crust is golden brown and the filling is bubbling.

Is it necessary to use a lattice crust?

No, a lattice crust is optional. You can cover the pie with a full crust if you prefer, just be sure to cut slits for steam to escape.

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie crust ahead of time and store it in the refrigerator for a couple of days or freeze it for longer storage.

What should I serve with peach pie?

Peach pie pairs wonderfully with vanilla ice cream or whipped cream for a delicious dessert experience.

Conclusion

This homemade peach pie is a delightful dessert that captures the essence of summer with its sweet and juicy filling nestled in a flaky crust. Perfect for gatherings or a cozy night in, it’s a classic recipe that’s sure to please everyone.

More recipes suggestions and combination

Peach Crisp

A warm peach crisp topped with a buttery oat crumble offers a delicious alternative to peach pie, highlighting the fruity flavors in a different texture.

Peach Ice Cream

Enhance your summer treat with homemade peach ice cream, made with fresh peaches for a creamy, refreshing dessert that complements pie beautifully.

Peach Cobbler

For a comforting, rustic dessert, try a peach cobbler. The tender biscuit topping contrasts wonderfully with the tender cooked peaches.

Peach Tart

A peach tart features a crisp pastry base filled with cream and topped with fresh sliced peaches, offering an elegant twist on the traditional pie.

Grilled Peaches

Grilling peaches caramelizes their sugars and enhances their flavor. Serve them with vanilla ice cream or yogurt for a simple yet luxurious dessert.

Peach Smoothie

Blend fresh peaches with yogurt and a splash of honey for a healthy and refreshing peach smoothie, perfect for a quick breakfast or snack.

Peach Jam

Make homemade peach jam to enjoy the delicious taste of summer all year round. Spread it on toast or use it as a sweet filling for pastries.