Description
Homemade Peach Pie celebrates summer’s sweet bounty with ripe, juicy peaches nestled in a flaky, golden crust. Warm spices and a touch of cinnamon invite you to savor this classic American dessert that brings comfort and pure delight to any gathering.
Ingredients
Scale
Main Ingredients:
- 5 cups sliced peeled peaches
- 1 (14.1 ounces/400 grams) package pastry for a double-crust 9-inch pie
Sweeteners and Spices:
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup all-purpose flour
- ¼ teaspoon salt
Binding and Finishing Ingredients:
- 1 egg, beaten
- 2 tablespoons lemon juice
- 2 tablespoons butter
Instructions
- Preheat the oven to 450 degrees Fahrenheit (220 degrees Celsius), ensuring the rack is positioned in the center.
- Carefully lay one pie crust into a 9-inch pie plate, ensuring it covers the bottom and sides completely. Gently brush the surface with beaten egg, creating a protective barrier against moisture.
- Slice fresh peaches into a large mixing bowl, drizzling lemon juice over them and gently tossing to prevent browning.
- In a separate bowl, whisk together granulated sugar, all-purpose flour, ground cinnamon, nutmeg, and salt until thoroughly combined.
- Pour the dry mixture over the peaches, carefully folding to coat each slice evenly with the seasoned coating.
- Transfer the peach mixture into the prepared pie shell, strategically placing small butter cubes across the surface for additional richness.
- Carefully drape the second pie crust over the filling, trimming excess dough and crimping edges to create a secure seal. Use a fork dipped in egg wash to press down the edges.
- Create several decorative steam vents across the top crust using a sharp knife, allowing moisture to escape during baking.
- Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) immediately after placing the pie inside, and bake for 35 to 40 minutes.
- If pie edges brown too quickly, gently cover them with aluminum foil strips during the last 15 minutes of baking.
- Remove from oven when crust turns golden brown and filling begins to bubble through the steam vents.
- Allow pie to cool on a wire rack for 15 to 20 minutes before slicing to help filling set properly.
Notes
- Shiny Crust: Brushing egg yolk mixed with water creates a golden, glossy finish that makes your pie look professionally baked and appetizing.
- Avoid Soggy Bottom: Protect your crust’s crisp texture by pre-baking with pie weights, ensuring a perfectly crisp foundation that won’t turn mushy.
- Enhance Flavors: Elevate your pie’s taste profile by experimenting with extra cinnamon, nutmeg, or a splash of vanilla extract for deeper, more complex flavor notes.
- Thicken the Filling: Combat runny pie problems by adding an extra tablespoon of flour or cornstarch, creating a perfectly set, luscious filling that holds its shape.
- Peel Peaches Easily: Master the art of peach preparation through quick blanching, allowing skins to slip off effortlessly and saving you precious prep time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 322
- Sugar: 32 g
- Sodium: 139 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg