Delicious Peach Pie Recipe You’ll Love

This peach pie recipe is a delightful treat that brings the taste of summer to your table. Juicy peaches nestled in a flaky crust create a dessert that’s simply irresistible. It’s perfect for family gatherings or a cozy night in. Plus, it’s straightforward to make — even for beginners!

The Ultimate Peach Pie Recipe

Why This Peach Pie is a Must-Try

This peach pie stands out with its perfectly balanced sweetness and comforting flavors. Fresh peaches offer a vibrant juiciness that pairs beautifully with a hint of cinnamon. Each slice serves as a reminder of warm summer days, making it a wonderful choice for any occasion.

Fresh vs. Frozen Peaches: What’s Best?

While fresh peaches are always a favorite for their vibrant flavor and texture, frozen peaches can be a convenient choice. Just be sure to thaw and drain them properly. Both options yield a delicious pie, but fresh peaches shine with their juicy sweetness.

The Secret to the Perfect Peach Pie Filling

A successful peach pie filling relies on the right balance of ingredients. Combining ripe peaches with a touch of sugar and lemon juice enhances their natural sweetness. Adding cornstarch helps create a thick, clear filling that doesn’t get gummy, ensuring a delightful texture.

Mastering the Flaky Pie Crust

A flaky pie crust can elevate your peach pie to new heights. By using a double pie crust, you achieve a satisfying crispness on the outside, while the juicy filling bubbles beneath. Chilling the dough ensures it maintains its structure during baking, resulting in a perfectly tender crust.

Essential Ingredients for Your Peach Pie

Peach Selection and Preparation Tips

When selecting peaches, look for ones that are ripe but firm, giving slightly when squeezed. For the best results, peel the peaches to enhance the filling’s smooth texture. If using frozen peaches, thaw and drain them to prevent excess moisture.

Sweeteners, Thickeners, and Spices

Granulated sugar is the go-to sweetener for this pie, but feel free to adjust the amount to your taste. Cornstarch works wonders as a thickener; avoid flour or tapioca for a clearer filling. A pinch of cinnamon adds warmth, complementing the peaches beautifully.

Pie Crust Components

A basic pie crust consists of flour, butter, salt, and cold water. For a shortcut, you can use store-bought pie crusts. However, homemade crusts always offer that extra touch of love and flavor.

Egg Wash and Toppings

Brushing the top of your pie with an egg wash creates a beautiful golden sheen. Sprinkle with coarse sugar to add a delightful crunch. These simple touches make your pie not only taste amazing but look stunning as well.

Step-by-Step Guide to Making Peach Pie

Preparing the Pie Dough

Begin by dividing the pie dough into two disks and chilling them in the refrigerator. This step is crucial for achieving a flaky texture.

Assembling the Bottom Crust

Roll one disk into an 11-12 inch circle and fit it into your pie plate. This serves as the foundation for your delicious filling. Chill it again to keep the crust firm.

Creating the Delicious Peach Filling

In a bowl, combine sliced peaches, sugar, lemon juice, cinnamon, and salt. Adjust the sweetness to your liking. Gently mix in cornstarch, then spread this luscious filling into your chilled crust.

Crafting the Top Crust (Solid or Lattice)

For a solid top crust, roll out the second disk into a 9-inch circle. For a more artistic approach, cut it into strips for a lattice design. Both options allow the filling to peek through, adding charm to your pie.

Assembling and Sealing Your Pie

Place the top crust over the peach filling, trimming the edges for a neat finish. Trim any excess dough, then crimp the edges to seal in the deliciousness.

The Importance of Chilling Your Pie

Chill the assembled pie for at least 30 minutes. This helps the crust maintain its shape while baking, ensuring a perfectly flaky texture.

Baking Your Perfect Peach Pie

Oven Temperature and Rack Placement

Preheat your oven to 400°F, placing a rack in the bottom third. Line a baking sheet with aluminum foil to catch any drips during baking.

Applying the Egg Wash and Sugar

Whisk together the egg and milk, then brush the mixture over the top crust. Finish with a sprinkle of sanding sugar for added sweetness and texture.

Baking Time and How to Tell It’s Done

Bake your pie for approximately 1 hour, or until the filling bubbles in the center. The aroma of sweet peaches will fill your kitchen, promising a delightful dessert.

Preventing Burnt Crust Edges

If the edges of your crust begin to brown too quickly, cover them with foil or use a pie crust shield. This simple trick protects your pie while allowing the filling to cook through.

Cooling and Storing Your Peach Pie

The Crucial Cooling Process

Once out of the oven, allow your pie to cool completely on a wire rack. This step is essential for the filling to set, preventing it from spilling when you slice into it.

How to Store Peach Pie

Store your pie covered at room temperature for up to two days. If you need to keep it longer, refrigerate for three to four days. Always bring it back to room temperature or warm it briefly before serving.

Freezing Your Peach Pie

If you’ve made extra pie, it can be frozen for up to three months. Just wrap the cooled pie tightly in foil and plastic wrap for the best results.

Serving Suggestions for Peach Pie

Best Ways to Serve Peach Pie

Peach pie can be enjoyed warm or at room temperature. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat!

FAQs

Related Recipes to try

• Vanilla Bourbon Cherry Blueberry Pie
• Strawberry Pie
• Creamy Blueberry Pie
• Blueberry Cream Cheese Pie
• Easy Old Fashioned Peach Cobbler

Conclusion

This peach pie recipe is a wonderful addition to your dessert repertoire. The joy of baking this pie is matched only by the joy of sharing it with loved ones. For more inspiration, check out Pinterest for creative ideas and beautiful presentations. Enjoy every delicious bite!

Delicious Peach Pie Recipe You’ll Love

A classic double-crust peach pie with a sweet, spiced filling, perfect for any occasion. This recipe guides you through preparing the crust, making the flavorful filling, and achieving a perfectly baked pie.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 435 kcal

Equipment

• pie plate
• Rolling Pin
• mixing bowls
• wire rack
• baking sheet
• Aluminum foil
• pastry brush
• Pie crust shield (optional)

Ingredients

  

• 1 recipe double pie crust
• 3 pounds fresh or frozen ripe peaches peeled and sliced (approximately 8 cups)
• 1/2 cup sugar
• 1 to 2 teaspoons lemon juice
• 1/2 teaspoon cinnamon optional
• 1 pinch kosher salt
• 4 tablespoons cornstarch
• 1 large egg for egg wash
• 1 tablespoon milk for egg wash
• Sanding sugar or coarse sugar for topping

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

For Topping

• Sanding sugar or coarse sugar

Instructions

 

• Prepare the pie dough by dividing it into two disks and chilling them. Roll one disk into an 11-12 inch circle and fit it into the pie plate, then refrigerate.
• Combine sliced peaches with sugar, lemon juice, cinnamon (if using), and salt in a bowl. Gently stir in cornstarch. Spread this filling into the chilled crust and refrigerate.
• Roll out the second disk of dough for the top crust. You can create a solid top or cut strips for a lattice weave. Place the top crust over the filling, trim the edges, and crimp to seal.
• Chill the assembled pie for at least 30 minutes. Preheat your oven to 400°F and place a rack in the bottom third. Line a baking sheet with foil.
• Whisk together the egg and milk for the egg wash. Brush this mixture over the top crust and sprinkle with sanding sugar.
• Bake the pie on the prepared baking sheet for about 1 hour, or until the filling is visibly bubbling in the center. Cool the pie completely on a wire rack before serving.

Tips

• For best results, peel fresh peaches by blanching them briefly in boiling water, then transferring to an ice bath. Thaw and drain frozen peaches before use. Cornstarch is recommended as a thickener for a clear filling.
• If using a solid top crust, you’ll need two crusts. For a lattice crust, three single crusts are recommended. Cover the crust edges with foil or a pie shield if they brown too quickly during baking. Do not cut the pie until it has cooled completely to allow the filling to set.

Notes

Peeling fresh peaches involves blanching and ice baths for easier removal. Cornstarch provides a clearer, less gummy filling than other thickeners. A solid double crust requires 2 crusts, while a lattice crust needs 3 single crusts. Ensure the pie cools completely before slicing to allow the filling to set properly. Protect crust edges from over-browning with foil or a shield.

Keyword easy peach pie, fruit pie, homemade pie, peach pie