Who doesn't love a warm, sweet, and juicy slice of peach pie? If you've been searching for the easiest and best peach pie recipe that's guaranteed to win hearts, you're in the right place. This blog post will guide you through crafting a delectable peach pie from scratch, using straightforward ingredients and methods that yield impressive results every time.
Ingredients
- 6-8 ripe peaches, peeled, pitted, and sliced
- 3⁄4 cup white sugar
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for topping)
Preparation Steps
🍑 Note: To peel peaches easily, blanch them in boiling water for 30-60 seconds, then transfer to ice water.
- Preheat Oven: Preheat your oven to 425°F (220°C). Adjust the baking rack to the lower third of the oven to ensure the bottom crust bakes well.
- Prepare Filling: In a large mixing bowl, combine the sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the peaches are evenly coated.
- Assemble Pie:
- Roll out one pie crust and gently fit it into a 9-inch pie dish. Trim the edges.
- Pour the peach filling into the crust, dotting the top with butter pieces.
- Roll out the second crust and cover the peach filling. Trim, seal, and crimp or flute the edges. Make slits or use a cookie cutter to create vents on top.
- Egg Wash and Sugar Sprinkle: Brush the top crust with the beaten egg. Sprinkle with granulated sugar for a crispy, golden crust.
- Bake: Place the pie on a baking sheet (to catch drips) and bake for 15 minutes at 425°F. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes or until the crust is golden and the juices are bubbling through the vents.
- Cool: Allow the pie to cool for several hours or overnight to set before serving. This ensures the filling thickens and makes slicing easier.
In the process of making this easy peach pie, you'll find that the key to perfection lies in the quality and ripeness of your peaches. Ripe peaches will provide a naturally sweet and juicy filling, while firm peaches can lead to a less flavorful pie.
| Ingredient | Substitutions |
|---|---|
| Peaches | Frozen peaches, nectarines, or even canned peaches |
| Sugar | Brown sugar, raw sugar, or a mix of both |
| All-purpose Flour | Cornstarch or tapioca for a clearer filling |
🌟 Note: If using frozen or canned peaches, reduce the sugar slightly to balance the sweetness.
The journey to the perfect peach pie ends with a golden crust and a luscious filling that tantalizes the taste buds. Whether served warm with a scoop of vanilla ice cream or at room temperature for a more traditional experience, this peach pie recipe is bound to become a family favorite. The simplicity of the ingredients belies the complexity of flavor that emerges after baking. Each bite should be an experience of balance between the tartness of the lemon, the sweetness of the peaches, and the buttery flakiness of the crust.
Remember, baking is not just about following a recipe; it's about the joy of creating something that brings people together. So, take your time, enjoy the process, and let the aroma of baking peaches fill your kitchen with comfort and nostalgia. The way the pie filling bubbles up through the vents and the crust turns a beautiful shade of golden brown is a testament to the magic that happens in the oven.
There's something special about sharing a homemade peach pie. It's not just a dessert; it's a gesture of love, a piece of tradition, and often, a part of celebration. From a summer barbecue to a festive gathering, this pie fits perfectly into any occasion.
Can I use frozen peaches for the pie?
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Yes, you can use frozen peaches, but let them thaw and drain excess moisture to avoid a watery filling.
How do I store leftover peach pie?
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Store the pie at room temperature, covered loosely with foil or in a pie keeper, for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2-3 months.
What can I do if the filling isn’t setting properly?
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If the filling is too runny, sprinkle a mixture of 1 tablespoon cornstarch with 1 tablespoon water over the peaches before baking. This helps thicken the filling during cooking.
