The classic peach pie is the perfect summer dessert…juicy peaches, warm spices and butter, flaky pie crust until it turns golden and bubbles. Add to that vanilla ice cream, which is probably just the best thing you’ve ever had.
The best homemade peach pie
Pie has always been one of my favorite desserts. Apples, blueberries, pumpkins… I love them all to be honest. But if I had to choose one to eat for the rest of my life, then Peach would stand out. There is something special about homemade peach pie, especially when it comes to peach season!
Made with fresh and juicy peaches, the right combination of warm spices, the best flake pie is – my homemade peach pie is absolutely perfect. Not too sweet and full of flavor, this is a recipe you need to turn to again and again.
Ingredients You need to make peach pie:
- peach
- sugar
- flour
- Lemon juice
- Cinnamon
- nutmeg
- Vanilla extract
- Pie crust
How to Make Homemade Peach Pie:
- Prepare the pie crust. This is my favorite pie crust recipe. You can also use store-bought pie dough.
- Peel and cut into peaches. Coat the peaches in boiling water for 1 minute and immediately place them in a bowl of ice water. The skin will slide immediately. Remove the pit and slice.
- Mix pie filling. Place the sliced peaches in a large bowl. Add sugar, flour, lemon juice, vanilla extract and spices. Combination of toss and tricks.
- Assemble the pie. Pour the pie filling into a pie dish lined with the bottom crust. Add the top layer. You can make a lattice top or use a cut full shell to release steam.
- Bake your pie. I like to start baking at 425 degrees. This helps ensure you get a fully baked crust at the bottom and a nice golden color on the top. After 20 minutes, lower the temperature to 375 degrees and bake for another 40-50 minutes, or until golden and bubbled.
- Allow cooling. Let your pie sit at room temperature for an hour or two so that the filling is set before serving.
Tips and suggestions
Fresh or frozen? We prefer to use fresh peaches in this pie, but it’s a short window of time and this pie is too delicious to enjoy for a month of the year. When the peaches are not in season, frozen peaches can be very good as a backup function.
Try the delicious Streusel filling. Try skipping the top shell and add the streusel top! In a medium bowl, mix together 2/3 cup brown sugar, 3/4 cup flour and 3/4 cup oats. Toss to combine and then cut into 1 bar of cold butter until the mixture resembles rough crumbs. Bake as directed in the recipe and sprinkle on peach pie.
Store the remaining pie. Store the remaining peach pie and cover loosely at room temperature for up to 2 days. To use longer storage space, wrap it in foil and store it in the refrigerator for up to a week.
More delicious pie recipes:
Classic Peach Pie Recipe
The classic peach pie is the perfect dessert for a warm summer evening made from warm spices like juicy peach, cinnamon and nutmeg and bake in a flaky crust until the filling is bubbled and the crust is golden brown.
Serve: 8 Serve
Calories: 256KCAL
top
- 1 Big Egg
- 1 Spoon cold water
- Sugar sugar Elective
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Preheat the oven to 425°F. Pre-double the double pie crust with our butter homemade pie crust recipe. Follow the steps until the dough disk is placed in the refrigerator. Let them cool in the refrigerator for at least an hour.
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To easily remove skin from peaches, place them in a pot of boiling water for about 1 minute to apply. Remove immediately and place in a bowl of ice water. The skin should slide immediately. Cut the peaches into thin slices and place in a medium mixing bowl. Add lemon juice and vanilla extract and stir gently to combine.
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In a small bowl, stir together sugar, flour, cinnamon and nutmeg. Pour on top of the peach and stir gently to combine.
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Remove the pie dough from the refrigerator and roll a disc of the refrigerated dough into a circle about 12 inches in diameter. Carefully transfer to the 9-inch pie board and gently press the dough until the bottom of the pie board is smooth. Pour your peach filling into a plate and spread evenly.
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Now you can start with the lattice shell on the top. Remove another disc of the refrigerated dough from the refrigerator and use a pizza cutter (which is the best way to get even strips), roll the circles about 12 inches in diameter (the same as the bottom shell) into a circle, cutting 10 or even about 1 inch wide dough. You can use these even lattices or cut 4 strips in half to create a more interesting lattice. Carefully strip the dough on top of the filling to create a grid. Trip the excess dough over the edge of the pie and insert the edge with your fingers into the edge, or press it against the edge of the pie dish with a fork.
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In a small bowl, whisk together the eggs and cold water. Using a pastry brush, wash the top of the pie crust with eggs. Sprinkle with class sugar for some extra touch.
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Place the pie in the preheated oven and bake at 425°F for 20 minutes. I like to put a baking tray covered with foil under the pie to catch any drippings. After 20 minutes, lower the oven temperature to 375°C and bake for 40-50 minutes. You can place pie shields or tin foil on the edges of the pie to prevent them from being too browned. The pie comes out throughout the filling, with the crust on the top being a nice golden brown color. Remove the pie from the oven and place it on a cooling rack.
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Peach Pie needs to be cooled at room temperature for 2-3 hours to thicken the filling. If you slice the pie in thin slices while it’s warm, it will be too much juicy and sprinkle on your plate. Once cooled, slice and serve with vanilla ice cream. enjoy!
*The best peaches are the best, but if the peaches are not in season, you can use frozen.
Calories: 256KCAL | carbohydrate: 44g | protein: 4g | Fatty: 8g | Saturated fat: 2g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.003g | cholesterol: twenty threemg | sodium: 131mg | Potassium: 226mg | fiber: 3g | sugar: 25g | Vitamin A: 524IU | Vitamin C: 7mg | calcium: 18mg | iron: 2mg
