Peach Pie Recipe
Peach Pie Recipe
Table of Contents
Peach Pie Recipe
This classic peach pie recipe brings together the sweet, juicy goodness of ripe peaches with a flaky, golden crust. Perfect for summer gatherings or any time you crave a fruity, comforting dessert, this peach pie is a crowd pleaser. With simple ingredients and easy to follow instructions, this pie is ideal for beginners and experienced bakers alike. Whether you’re serving it with a dollop of whipped cream or a scoop of vanilla ice cream, this peach pie will delight your taste buds and leave everyone asking for the recipe.
Description
Peach Pie Recipe is one of those timeless desserts that’s as refreshing as it is delicious. The combination of sweet, tender peaches paired with a buttery, flaky pie crust is irresistible. This peach pie recipe uses fresh peaches for the perfect balance of sweetness and tartness, making it a fantastic choice for a summer dessert. The key to this recipe’s success lies in the simplicity of the ingredients: just peaches, sugar, cornstarch, lemon juice, and your favorite pie crust.
This peach pie recipe can easily be adapted to fit your preferences. You can make it with a homemade pie crust or use store bought crusts to save time. The filling is made from fresh peaches, but you can also use frozen peaches if fresh ones aren’t available. By adding a bit of lemon juice and a dash of cinnamon, the pie filling gets a little tang and spice to complement the peaches’ natural sweetness.
Baking the pie creates a beautifully golden crust that adds a satisfying crunch with every bite. The aroma of a peach pie baking in the oven fills the kitchen and is enough to get anyone excited for dessert. Top this peach pie with whipped cream, ice cream, or even a sprinkle of cinnamon sugar for an extra special touch.
Ingredients
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package (14.1 oz) refrigerated pie crusts (or homemade pie dough)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to catch any spills during baking.
- Prepare the Pie Crust: Roll out one of the pie crusts on a lightly floured surface to fit a 9-inch pie pan. Press the crust into the bottom of the pan and trim any excess dough hanging over the edges.
- Make the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, and lemon juice. Toss the ingredients together gently to coat the peaches evenly in the sugar mixture.
- Assemble the Pie: Pour the peach filling into the prepared pie crust. Dot the top with small pieces of butter to enhance the flavor and give the pie a beautiful finish.
- Top the Pie: Roll out the second pie crust and place it over the peach filling. Trim any excess crust, then pinch the edges of the top and bottom crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the top crust with the egg wash, and sprinkle with coarse sugar if desired for a beautiful, golden finish.
- Bake the Pie: Bake the pie at 425°F (220°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the crust. If the edges of the crust brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for at least 1 hour before slicing to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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Peach Pie Recipe
Ingredients
- 6 cups fresh peaches peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter cut into small pieces
- 1 package 14.1 oz refrigerated pie crusts (or homemade pie dough)
- 1 egg beaten (for egg wash)
- 1 tablespoon milk for egg wash
- 1 tablespoon coarse sugar optional, for sprinkling on top
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to catch any spills during baking.
- Prepare the Pie Crust: Roll out one of the pie crusts on a lightly floured surface to fit a 9-inch pie pan. Press the crust into the bottom of the pan and trim any excess dough hanging over the edges.
- Make the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, and lemon juice. Toss the ingredients together gently to coat the peaches evenly in the sugar mixture.
- Assemble the Pie: Pour the peach filling into the prepared pie crust. Dot the top with small pieces of butter to enhance the flavor and give the pie a beautiful finish.
- Top the Pie: Roll out the second pie crust and place it over the peach filling. Trim any excess crust, then pinch the edges of the top and bottom crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the top crust with the egg wash, and sprinkle with coarse sugar if desired for a beautiful, golden finish.
- Bake the Pie: Bake the pie at 425°F (220°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the crust. If the edges of the crust brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for at least 1 hour before slicing to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Notes
- the best results, use fresh, ripe peaches for a natural, sweet flavor. If fresh peaches are unavailable, frozen peaches can be used, but ensure they are fully thawed and drained before using.
- If you prefer a thicker filling, increase the amount of cornstarch to 3 tablespoons.
- Make sure to let the pie cool before cutting so that the filling sets properly.
- For a twist on this classic peach pie, you can add a teaspoon of vanilla extract or nutmeg to the filling for extra depth of flavor.
