Easy Homemade Peach Pie Recipe.
Making a pie from scratch feels great! Try this simple peach pie recipe for pie bliss. Get eight ripe peaches, vanilla, nutmeg, and cinnamon.
Put them in a buttery pie crust and bake until juicy. Enjoy a perfect slice of summer with ice cream or whipped cream and share it with loved ones.
I enjoy eating peaches from Georgia.
Peach pie is famous in the South, especially in Georgia. However, other states like California, South Carolina, New Jersey, Pennsylvania, Colorado, Washington, Michigan, New York, and West Virginia also produce tasty peaches.
You might even have a peach tree in your own backyard! Regardless of where your peaches come from, now is a great time to use them and make a delicious homemade pie.
Here’s a tip: if your peaches are still firm, place them in a paper bag on the kitchen counter for a day or two to soften them. Using hard peaches in your pie might not work well because they won’t become softer during baking.
Easy Peach Pie Recipe.
Making a delicious peach pie is simple with these step-by-step instructions for the perfect filling.
- Remove Peach Stones:
Use needle nose pliers to easily pull out the stone from the peaches through the stem area. - Prepare Peaches:
Blanch, peel, and slice the ripe peaches. Coat them in sugar and let them rest for 30 minutes. Strain the juice and keep it aside. - Create Spice and Cornstarch Mix:
Make a mixture of spices and cornstarch to add flavor and thicken the pie filling. Heat this mixture with the reserved peach juice to prevent a runny pie. - Roll Out Crusts:
Roll out the top and bottom crusts. Fill them with the prepared fruit mixture and brush with an egg wash. Sprinkle sugar on top. - Bake:
Bake in a 350° oven for about 70 minutes until the pie turns a gorgeous golden brown. - Enjoy:
Once the pie has cooled, use a fork to dig into the best peach pie you’ve ever had.
Things you need:
- 9-inch pie dish
- Big spatula
- Rolling pin (or a wine bottle works too!)
- Pastry brush
Peach Pie
Summer brings wonderful things like swimming in lakes and enjoying fresh corn on the cob. It also brings us delicious peaches. When we have peaches, let’s make a peach pie!
- Total Time: 2 hours 25 minutes
Ingredients
- 8 ripe peaches, pits removed
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice (from one lemon)
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 tsp kosher salt
- ¼ cup cornstarch
- 1 Easy All-Butter Pie Crust Recipe (room temperature) or 1 box prepared double pie crust
- 1 egg, beaten
- 1 tbsp demerara sugar (optional)
Instructions
- Boil peaches for 1 min, then cool in ice water.
- Peel, slice peaches into ¾-inch wedges, toss with sugar, and let sit for 30 min.
- Strain peaches, collecting juice in a skillet. Heat juice, add vanilla, lemon juice, nutmeg, cinnamon, and salt. Whisk in cornstarch until thick (2-3 min). Remove from heat, add peach slices, and fold. Cool in the pan.
- Preheat oven to 400°F.
- Dust work surface with flour. Roll each dough piece into a 14-inch round (¼ inch thick). Press one round into a 9-inch pie plate. Add cooled peach mixture and top with the second round. Seal edges.
- Brush pie with beaten egg, sprinkle with Demerara sugar (optional), and make two 3-inch slits in an X shape on top.
- Place pie on a baking sheet. Bake at 400°F for 15 min, then reduce to 350°F and bake for another 70 min or until golden brown. Tent with foil if crust browns too quickly.
- Let the pie cool for 2 hours before cutting. Serve with ice cream or whipped cream.
- Prep Time: 70
- Cook Time: 75
- Category: desserts
Nutrition
- Serving Size: 8
- Calories: 485
