What’s so special about homemade food?peach pieWhat is summer like? What is the flavor of ripe peaches baked into a flaky golden crust? Is this recipe better than the usual apple pie recipe? Is it bursting with a bright, summery flavor that always reminds me of lazy afternoons spent picking apples? I love peaches with my grandma.peach pieWhat is the secret of magic? Fresh, perfectly ripe peaches and a whole lotta love!
What is a peach pie?
A peach pie is basically a fruit pie where the star ingredient is, you guessed it, peaches! Think of it as summer in a slice. It’s essentially a buttery, flaky crust filled with juicy, sweetened peaches that bake until they’re soft and bubbly. Sometimes folks add a little spice, like cinnamon or nutmeg, but for me, the real magic is letting the natural flavor of the peaches shine through. It’s a classic dessert, perfect for barbecues, picnics, or just a simple weeknight treat. You can go with a top crust, a crumb topping, or even a lattice – whatever your heart desires!
Why You’ll Love This Recipe
Where do I start?peach pieIs it addictive?
- Flavor: Oh my goodness, the flavor! It’s like biting into sunshine. The sweetness of the peaches perfectly complements the buttery crust. If you use good quality peaches, it makes all the difference. My family loves it when the peaches are a bit tart, but that’s really up to your preference!
- Simplicity: Don’t let the idea of a pie intimidate you. This recipe is surprisingly easy. I promise, if I can do it, you can too! We’re not messing around with fancy techniques here; it’s all about getting the basics right.
- Cost- Peaches are usually pretty affordable when they’re in season, which means you can whip up this pie without breaking the bank. Plus, you probably already have most of the other ingredients in your pantry.
- Versatility: This pie is delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a sprinkle of toasted nuts. It’s pretty amazing warmed up with a bit of cinnamon, too!
I actually prefer this.peach pie to apple pie, and that’s saying something. There’s just something so refreshing and summery about it. Plus, it reminds me so much of my grandma, and that always makes it taste even better.
How to Make Peach Pie
Quick Overview
Making this peach pie is easier than you might think! First, we’ll prep the peaches and get them nice and juicy with some sugar and spices. Then, we’ll roll out the pie dough (you can totally use store-bought if you’re short on time – no judgment here!). We’ll fill the crust with the peaches, top it with another layer of crust (or a crumb topping!), and bake it until golden brown and bubbly. Trust me, the aroma that fills your kitchen while it bakes is worth the effort alone!
Ingredients
For the Pie Crust: What is the recipe?
- 2 12 cups all-purpose flour. What are some examples
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes.
- 6-8 tablespoons ice water.
For the Peach Filling:
- 6-8 medium ripe peaches, peeled and sliced.
- ¾ cup granulated sugar
- 14 cup all-purpose flour.
- 1 teaspoon ground cinnamon.
- 14 teaspoon ground nutmeg. 1
- 2 tablespoons lemon juice. 2 teaspoons s
- 2 tablespoons butter, cut into small pieces
For the Egg Wash (optional):
- 1 large egg, beaten.
- 1 tablespoon of milk is enough to make
How do I follow
Step 1: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Peach Filling
While the dough is chilling, peel and slice the peaches. I usually use a paring knife to make a small “x” on the bottom of each peach, then blanch them in boiling water for 30 seconds. This makes the skins slip right off! In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat. Let the mixture sit for about 15 minutes to allow the peaches to release their juices.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the peach filling into the pie crust. Dot the top with the butter pieces. Roll out the second disk of dough and either place it over the filling as a top crust, or cut it into strips to create a lattice top.
Step 4: Bake the Pie
If using a top crust, cut slits in the crust to allow steam to escape. Brush the top crust with egg wash (if using). Bake for 45-55 minutes, or until the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Step 5: Cool and Serve
Let the peach pieHow do you cool a steak on ice before serving? If you cut into it while it’s still warm, the filling will be too runny.
What should I serve it with?
This peach pieWhat are some of the best ways to take your food to the next level?
- For Breakfast:What is a slice of warm chocolate?peach pieWhat is the best way to start the day with coffee?
- For Brunch:Serve it with whipped cream or a scoop of vanilla ice cream. What are the best ways to enjoy a glass of sparkling wine?
- As Dessert: This peach pie is the perfect after-dinner treat. Serve it with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
- For Cozy Snacks: Honestly, a slice of this pie, slightly warmed up, is a perfect late-night snack. Trust me.
My family tradition is to always have a slice of peach pie with a big glass of milk. It’s just the perfect combination of sweet and creamy. Sometimes, if I’m feeling fancy, I’ll add a sprinkle of cinnamon to the milk. Yum!
Top Tips for Perfecting Your Peach Pie
Over the years, I’ve learned a few tricks that will help you make the perfect peach pie every time:
- Peach Prep: Make sure your peaches are ripe but not too soft. You want them to hold their shape during baking. Also, don’t skip the lemon juice! It helps to brighten the flavor and prevent the peaches from browning.
- Mixing Advice: Be careful not to overmix the pie dough. Overmixing will develop the gluten and make the crust tough. Mix until the dough just comes together.
- Filling Consistency: If your peaches are very juicy, you may need to add a little extra flour to the filling to thicken it up. I usually start with ¼ cup and add more as needed.
- Ingredient Swaps: If you don’t have nutmeg, you can leave it out or substitute it with a pinch of allspice. You can also use brown sugar instead of granulated sugar for a richer, more caramel-like flavor.
- Baking Tips: Keep an eye on the crust while the pie is baking. If it starts to brown too quickly, cover the edges with aluminum foil. Also, make sure to let the pie cool completely before slicing. This will give the filling time to set up.
One time, I tried to make this pie with frozen peaches, and it was a disaster! The filling was way too watery. I definitely recommend using fresh peaches for the best results.
Storing and Reheating Tips
If you have any leftover peach pie (which is a big “if” in my house!), here’s how to store it:
- Room Temperature: You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil.
- Refrigerator Storage: For longer storage, you can store the pie in the refrigerator for up to 5 days. Again, cover it loosely with plastic wrap or foil.
- Freezer Instructions: To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw the pie in the refrigerator overnight before serving.
- Reheating: You can reheat the pie in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s warmed through. You can also reheat individual slices in the microwave for about 30 seconds.
I usually wait to add the whipped cream or Ice Cream until right before serving, especially if I know I’m going to have leftovers. That way, it doesn’t get soggy in the fridge!
Frequently Asked Questions
Final Thoughts
Honestly, this peach pie is more than just a dessert; it’s a slice of summer memories. The taste, the smell, the warmth… it all brings back such happy feelings. It’s a simple recipe, but it’s made with love, and that’s what makes it so special. If you love this recipe, you might also enjoy my blueberry pie or my apple crisp. I’m always experimenting with new fruit desserts! So, what are you waiting for? Grab some fresh peaches and get baking! I can’t wait to hear how yours turns out. Happy baking!
Peach Pie
Ingredients
Main Ingredients
- 6 cups peeled and sliced fresh peaches
- 0.75 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 recipe pie crust
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine peaches, sugar, flour, cinnamon, and lemon juice. Mix gently.
- Pour peach mixture into the pie crust.
- Top with the other pie crust and crimp the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
