Peach Pie Recipe

Easy Peach Pie: A Summertime Delight

This is a recipe for a plateful of summer, not just a pie! A richly sweet peach filling cradles a buttery, flaky crust that begs for a dollop of vanilla ice cream on top.

The queen of summer fruits, peaches are best celebrated with this dish. It will astound you how these sweet, luscious fruits become one of the tastiest pies you have ever had.

Perfect Peaches and Countless Possibilities: A Summertime Sign

Peaches in overflowing baskets at the farmer’s market, in my opinion, herald in the summer. Unmatched in taste, these fuzzy fruits are like sunlight in a mouthful. They are excellent in pies but also in crumbles, cobblers, and even grilled dishes!

The filling for this recipe works well for pie and amazing air fryer hand pies (which can be made in the oven as well). Warm spices, sugar, and luscious peaches together work absolute magic.

Every Occasion Dessert: From Backyard BBQs to Elegant Dinners

Anytime, wherever, this peach pie is the perfect treat. It works well with a more formal Sunday supper or a laid-back backyard BBQ.

For an additional special touch, make your own crust (highly advised), but a store-bought crust is great in a hurry. Using ripe, fresh peaches is essential; I’ll provide some advice on where to obtain them below.

Don’t let this recipe scare you off if you’ve never baked before. Remarkably simple, it’s well worth the work.

Ingredients:

  • Pie Crust: Store purchased or homemade
  • Fresh and in season peaches provide the greatest taste.
  • Sugar: White fine sugar
  • Brown Sugar: Gives the filling a little caramel richness.
  • All-purpose flour will do.
  • A traditional spice that goes well with peaches is cinnamon.
  • Nutmeg gives a wonderful, understated warmth.
  • Salt: Counteracts the sweetness
  • Lemon Juice: Stops browning without changing flavor
  • Tastes better with vanilla extract
  • Egg: The egg washing only need the yolk.
  • Egg wash: Water mixed with egg yolk

The Work Invested in Making Peach Pie from Scratch

The return on this pie is enormous, but it does take work. In short order, you’ll be hankering for another piece.

Here’s How to Do It:

  1. Peel and slice the peaches; then, to remove extra liquid, let them drain in a strainer for about half an hour.
  2. Bottom Crust: Roll out and put into pie pan while the peaches drain. Till you’re ready to use it, keep it in the refrigerator.
  3. Fill in:Toss the sugars, flour, spices, and salt in a basin. Stir the dry ingredients into the drained peaches, then stir in the vanilla essence and lemon juice. Fill the pie shell that has been refrigerated.
  4. Top it Off: To seal, lay the top crust over the filling and crimp the edges.
  5. To make the egg wash, beat the egg yolk and water in a small dish. Swish the egg wash over the top crust using a pastry brush. A last touch is to dust the top with granulated sugar.
  6. Bake the pie until the bottom crust is golden brown and the filling is bubbling, about 40 to 50 minutes, using a baking sheet to collect any drips. Should the top crust begin to darken too much, lightly cover it with aluminum foil.
  7. Cheers!Slice and serve the pie only after it has cooled for at least 20 minutes.

Choosing the Ideal Peaches: A Guide

  • When you gently push a peach, it should yield slightly. Steer clear of squishy and rock-hard ones.
  • A peach smells stronger the riper it is. Just smell them!
  • Bright, somewhat fuzzy skin characterizes the finest peaches.

These pointers and this recipe will have you well on your way to making a homemade peach pie that will become a summertime favorite!

This isn’t just a pie recipe—it’s summertime on a platter! A luxuriously sweet peach filling is cradled in a buttery, flaky crust that begs for a dollop of vanilla ice cream on top.

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Peach Pie Recipe

Peach Pie Recipe

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This is a recipe for a plateful of summer, not just a pie! A richly sweet peach filling cradles a buttery, flaky crust that begs for a dollop of vanilla ice cream on top.

  • Total Time: 1 hour 30 minutes

Ingredients

Scale
  • 2 ½ cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup cold, cubed butter
  • 68 tbsp ice water For the filling:
  • 5 cups sliced peaches (peeled or unpeeled)
  • â…“ cup each: granulated sugar, brown sugar
  • â…“ cup flour
  • ½ tsp cinnamon
  • ¼ tsp each: nutmeg, salt
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 tbsp water

Instructions

  1. Make the crust (if homemade): Combine flour, sugar, salt, and butter in a mixer until crumbly. Add water 1 tbsp at a time until it forms a dough. Chill for 1 hour or overnight. Divide and roll into discs.
  2. Preheat oven to 425°F. Drain peach slices for 30 minutes. Place one crust in a pie pan and refrigerate.
  3. Mix dry ingredients (sugar, flour, spices) in a bowl. Toss peaches with the dry mix, lemon juice, and vanilla extract. Pour filling into the pie pan.
  4. Top with second crust, crimp the edges. Brush with egg wash (egg yolk mixed with water). Optionally, sprinkle with sugar.
  5. Bake on a sheet pan for 40-50 minutes until bubbly and golden brown. Cover the top crust with foil if browning too quickly.
  6. Cool for 20 minutes before serving. Enjoy with whipped cream or ice cream!
  • Author: Mekar Official
  • Prep Time: 30
  • Cook Time: 60
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 305kcal
  • Sugar: 33g
  • Sodium: 374mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 69g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 23mg

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