Description
This Fresh Peach Pie recipe combines juicy, ripe peaches with a perfectly buttery double crust to create a classic American dessert that’s perfect for summer. With hints of cinnamon and nutmeg, and a sweet, bubbling filling, this pie is a delightful treat to enjoy on warm days, especially served alongside vanilla ice cream or whipped cream.
Ingredients
Scale
Pie Crust
- 1 double pie crust (store-bought or homemade)
Filling
- 5 cups fresh peaches (peeled and sliced)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tablespoon butter (cut into small pieces)
Topping
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Bottom Crust: Roll out the bottom pie crust and fit it carefully into a 9-inch pie dish, ensuring it is evenly placed and covers the bottom and sides.
- Mix Peach Filling: In a large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss the ingredients gently to coat the peaches evenly and let the mixture sit for 10 minutes to allow the juices to release.
- Fill Pie: Pour the peach mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter distributed over the top.
- Add Top Crust: Roll out the top crust and place it over the peach filling. You can cover it whole with slits cut for steam to escape or create a lattice pattern. Trim the edges to match the bottom crust and crimp them together to seal the pie completely.
- Apply Egg Wash and Sugar: Brush the top crust with the beaten egg to give it a shiny, golden color after baking. Sprinkle with coarse sugar if desired to add texture and sweetness.
- Bake at High Temperature: Place the pie on a baking sheet to catch drips and bake in the oven at 425°F (220°C) for 20 minutes to set the crust and start cooking the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake the pie for an additional 30–35 minutes until the crust is golden brown and the filling is bubbling vigorously.
- Cool and Serve: Remove the pie from the oven and let it cool completely before slicing to allow the filling to thicken and set properly, ensuring clean slices when served.
Notes
- For best results, use ripe but firm peaches to maintain texture during baking.
- If the peaches are especially juicy, consider adding an extra teaspoon of cornstarch to prevent a runny filling.
- This pie is delicious when served warm or at room temperature, especially with vanilla ice cream or whipped cream.
